Wood Fired-Up Chipotle Mac N Cheese

Wood Fired-Up Chipotle Mac N Cheese


  • 16 oz box of Elbow Macaroni
  • 6 cups Extra Sharp Cheddar Cheese – Divided
  • 6 slices of thick bacon – Divided
  • 1 cup Fat Free Half and Half
  • 4 Eggs beaten
  • 4 oz Reduced Fat Cream Cheese
  • 1 – 4.5oz can of Hatch, Chopped Green Chile Peppers
  • 1/4 cup Fired-Up Chipotle Hot Sauce
  • 1 tsp Granulated Garlic
  • 1/2 tsp White Pepper
  • 1/2 tsp Smoked Paprika

 About this Recipe:

This recipe is meant to be baked on the grill to get that fantastic wood fired flavor. Also, I use Cast Iron pans for the grill. But any grill safe pans will do. This recipe will make a lot. So you may need to have more than one pan.


  • Prepare your Grill for indirect grilling and soak your wood chips.
  • Prepare the Elbow Macaroni per the box directions.
  • While the Macaroni cooks:
    • Prepare your grill pan(s) by oiling them so the mac n cheese doesn’t stick. Don’t use butter or it will burn.
    • Cook the 6 strips of bacon and dice.
    • In a separate bowl, thoroughly mix the half and half, beaten eggs, Fired-Up Chipotle hot sauce, pepper, smoked paprika, and garlic powder.
  • Once the Macaroni is done drain in a colander.
  • Add the Cream Cheese to the macaroni pot over medium heat.
  • Add the Macaroni back to the pot.
  • Pour the mixed ingredient into the pot.
  • Add 4 cups of the cheddar a little at a time while stirring.
  • Once the cheese is mostly melted, add the Hatch Peppers and half the Bacon and stir in.
  • Spread 1 cup of the Cheddar Cheese in the bottom of the grill pan(s).
  • Spoon the mac n cheese mixture into the grill pan.
  • Top with the remaining cheese and bacon.
  • The grill should be nice and hot (about 400 degrees).
  • Place the grill pan(s) on the hot side of the grill for a good 6-8 minutes.
  • Move the grill pan(s) to the indirect side and close the grill (be careful!).
  • Leave in for about 30 minutes. You want a good crisp on the cheese on the bottom and the top nice and melty!
  • Remove from the grill and enjoy!


  • Oven Cooking:
    • This dish can also be successfully prepared in your oven.
    • Double the amount of Smoked Paprika for oven cooking.
    • Substitute Smoked Gouda for some of the cheddar to keep a bit of that smokey flavor.
  • Putting some Cheddar Cheese in the pan before the macaroni gives you a nice crusty cheesy bottom.
  • I used mesquite wood, but feel free to use your favorite variety (be careful to not over smoke it).
  • You can cover the dish on the grill to keep it from getting too smokey.
  • Feel free to make substitutes to your liking.
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