BBQ mac & cheese
Short answer: Make a béchamel sauce, melt smoked cheddar and regular cheddar into it, mix with cooked macaroni and a pinch of BBQ rub. Bake for about 20–25 minutes in the oven or on the BBQ until the sauce is hot and the crust is golden; the exact time depends on the dish and your equipment.
BBQ mac & cheese is the ultimate comfort food side dish. The combination of creamy cheese sauce, smoked cheddar, and a crispy crust makes it irresistible — especially when baked in a cast-iron skillet on the BBQ, picking up a subtle smoky flavor.
A classic American side dish with spareribs and pulled pork — and rightly so.
What do you need?
For 4–6 servings:
- 400g macaroni or elbow pasta
- 50g butter
- 50g flour
- 600ml whole milk
- 200g smoked cheddar, grated
- 150g regular cheddar, grated
- 1 tsp Memphis BBQ rub
- 1 tsp Dijon mustard
- Salt, pepper, and nutmeg
- For the crust: 50g breadcrumbs + 30g grated Parmesan + 1 tbsp butter
Smoked cheddar adds smoky flavour without needing wood smoke. You can replace some or all of it with regular cheddar, Gouda or Gruyère. Take the sauce off the heat and let it cool slightly before stirring in the cheese in batches; avoid boiling it hard.
Preparation
- Cook the macaroni 2 minutes less than the package instructions (al dente). Drain and set aside.
- Melt the butter in a pan over medium heat. Add the flour and stir for 2 minutes to form a smooth roux.
- Add the milk little by little, stirring continuously. Let thicken on low heat for 5 minutes.
- Remove from heat and melt the cheese into it. Add BBQ rub, mustard, salt, pepper, and nutmeg.
- Mix the macaroni with the cheese sauce. Spoon into a greased baking dish or cast-iron skillet.
- Mix breadcrumbs, Parmesan, and melted butter. Sprinkle over the mac & cheese.
- Bake for 20–25 minutes at 200°C (or on the BBQ indirectly at 180°C) until the crust is golden brown.
Place the cast-iron skillet on the indirect part of the BBQ at 180°C with the lid closed. Smoky flavour depends on the cheese, the fuel and any smoking wood you use. Indirect heat with the lid closed does not guarantee a smoky flavour. With smoked cheese, use little or no extra smoking wood so it does not overwhelm the sauce. Check for a golden crust and hot sauce; the stated baking time is a guide. Ideal if the BBQ is already lit.
Variations
- Pulled pork mac & cheese: mix 200g pulled pork into the mac for a complete meal
- Bacon mac & cheese: add crispy fried bacon bits
- Spicy: add jalapeño and an extra pinch of cayenne pepper to the sauce
- Creamier variation: replace some of the milk with crème fraîche to taste. This is not necessarily a lighter version; nutritional values depend on the products used.
More BBQ side dishes
The rub makes all the difference
Our rubs are blended to order. Memphis works with this creamy cheese sauce; taste before adding extra salt.
View all rubs Starter Pack · 3 flavors