Are you looking for a fun and easy Grilled Mac and Cheese Recipe that will be a hit at your next BBQ?
Go back about 40 years for Jason and his mom on this family favorite! This Mac and Cheese recipe was one of the very first ones that Jason’s mom passed on to me the first year we were married. I still have it handwritten out on a recipe card that I hold dear to my heart. Wonderful, sweet memories. You can feel them when I even mention making this recipe. Jason’s face lights up and you can see there is more to the recipe than just the noodles for him. It’s such a sweet connection to his mom that I felt like I needed to share how we prepare it on the grill.
You know when a recipe that’s been around 30-40 years, it has to be a keeper.
Homemade macaroni and cheese has been passed around for generations and generally it all starts with noodles, cheese and a sauce. There are many, many variations of macaroni and cheese but this one is our favorite. I don’t alter it one bit!
The “glue” that holds together a good macaroni and cheese is a thin sauce held together by butter and flour. Who was the person who first tried to combine these things? Whoever she was, she should be remembered in history as an absolute genius!
This recipe calls for a Sharp American cheese. If you can’t find that, just use what is in your fridge. It won’t be quite the same taste, but who knows, maybe you’ll try something that becomes your family’s 40 year favorite?
Cheddar will produce a bit more grease on top after it is cooked, so just be prepared. Gouda, parmesan, gruyre and fontina will produce a very rich flavor, and you’ll feel like you eating a side dish at an upscale steak house. But we usually stick the recipe “as is” since Jason grew up with it.
🔥 Grilling Instructions
This recipe has shared time in the kitchen and on the grill. You want to cook this over the grill for a couple of reasons. The biggest one is rich flavor that comes from charcoal in the grill. Slightly smokey with a little bit of crust on the edges. YUM! We never add any smoking chips to this, but just the hint of the grill taste is more than enough!
It also saves heat in the house, so it’s a perfect side dish when you are having a cookout or you are trying to avoid heating the house during the hot summer months. If you go this route, you can easily prep the dish the day before and pop on the grill the next day. It will be perfect! Win, win!
Set your grill to 375 and grill for 25-35 minutes. Use indirect heat and a cast iron skillet or disposable aluminum pan for easy cleanup. I guarantee there won’t be much left over!
Please tell me how you liked the Grilled Mac and Cheese in comments below!
Related Side Dishes
Smoky Deviled Eggs – These are fast, easy and delicious! We all love a good deviled egg recipe, but the addition of the smoky flavor takes it over the top!
Grilled Chicken Leg Quarters – Mac and Cheese works especially well with a nice grilled chicken. Learn how to grill a nice crispy leg quarter.
Grilled Mac and Cheese
Thin White Sauce
- 2 cup Milk
- 2 tbsp Butter
- 2 tbsp Flour
- Salt and Pepper to taste
Macaroni and Cheese
- 6-7 oz Macaroni
- 2 tsp Onion grated
- 1-2 tsp Salt and Pepper
- 3 cup American Cheese sharp, shredded
- 1 tbsp Butter
Make the White Sauce
- Melt butter and whisk in flour, salt and pepper. Cook over low heat, stirring until smooth.
- Pour in milk slowly and heat to boiling. Boil and stir for one minute.
Grill the Macaroni and Cheese
- Heat grill to 375. Set up the grill for indirect heat if possible.
- Place 1/2 of the cooked macaroni in the cast iron or disposable aluminum pan.
- Sprinkle 1/2 of the onion, salt, pepper and cheese. Repeat.
- Pour white sauce over the entire dish and dot it with butter. Cover and cook for 25-35 minutes. Uncover and cook an additional 10 minutes.
- Cover and cook for 25-35 minutes.
- Uncover and cook an additional 10 minutes.