Grilled Mac and Cheese

Prep Time 10 min
Cook Time 20 min
Serves 8


  • 16 ounces dry pasta, such as elbow or cavatappi
  • 1 cup Guida’s Dairy heavy cream
  • 2 cups Guida’s Dairy half & half
  • 1 cup water
  • 4 tablespoons salted butter, cut into cubes
  • 4 ounces medium cheddar cheese, cut into cubes
  • 4 ounces Monterey Jack cheese, cut into cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground mustard
  • 3 ounces Gruyere, shredded
  • Freshly ground black pepper, for serving

How to

  • Spray a large, shallow Dutch oven with baking spray. Pour the pasta into the pot along with the heavy cream, 1 cup half & half and water.
  • Scatter butter, cheddar and Monterey Jack cheese over the pasta. Sprinkle with kosher salt, garlic powder, onion powder and ground mustard.
  • Cover and place the pot over low direct heat and high indirect heat (if your grill has a thermometer, it should be measuring around 500 F) and close the lid of the grill.
  • Cook the pasta for 20 minutes before removing the lid and stirring to combine. At this point, the noodles should be fully cooked and the sauce should be creamy.
  • Remove pot from heat, and add the remaining half & half and Gruyere. Mix until smooth, and serve immediately with a generous sprinkle of coarse black pepper.