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Jean-François Burman
by Jean-François Burman

Smoked Mac & Cheese


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  1. Preheat your grill for indirect, having hot coals on on side of the barbecue and nothing on the other;
  2. Cook 2 to 3 cups of elbow macaroni according to the package instructions, then drain;
  3. Grill the vegetables over medium heat for about 3 minutes per side, take off the grill and slice;
  4. In a cast iron pot or sauce pan, cook the garlic with the olive oil until golden brown; add the sliced vegetables, flour, and stir for 1 minute; add the half-and-half and Dijon mustard, simmer for 5 minutes;
  5. Place the cooked macaroni in a medium sized aluminum foil pan then add the cream mixture, shredded cheeses, black pepper and mix. Add the bread crumbs on top;
  6. Place a handful of pre-soaked wood chips onto hot coals, close the lid and cook for about 15 to 20 minutes.

Suggestion: Serve with chives on top and a good amount of chipotle hot sauce.


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