Go Back

Blackstone Creamy Three-Cheese Mac and Cheese 🧀🔥Egg Free

Rich, creamy, cheesy, and loaded with flavor! This Blackstone Mac and Cheese takes a classic comfort food favorite and gives it a delicious outdoor cooking twist.
Who doesn't love a big helping of homemade mac and cheese? We're talking tender pasta smothered in a creamy blend of sharp cheddar, Monterey Jack, and smoked Gouda, all brought together right on the Blackstone griddle!
Whether you're cooking for a backyard barbecue, Thanksgiving dinner, or just craving some good old-fashioned comfort food, this recipe is guaranteed to bring everyone back for seconds!

Ingredients

For the Mac and Cheese
1 lb elbow macaroni, cooked al dente
2 cups sharp cheddar cheese, freshly shredded
1½ cups Monterey Jack cheese, freshly shredded
1 cup smoked Gouda cheese, freshly shredded
2 cups whole milk, warmed
1 cup heavy cream
4 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp dry mustard powder
Salt and black pepper to taste
For the Buttery Breadcrumb Topping
1 cup panko breadcrumbs (check for egg-free ingredients)
2 tbsp melted butter
¼ cup grated Parmesan cheese
1 tbsp chopped fresh parsley (optional)

Directions

1. Get That Pasta Ready! Bring a large pot of salted water to a boil and cook your elbow macaroni until just al dente, according to package directions. Drain and set aside. You can do this ahead of time to make things easier when you're cooking outside.
2. Fire Up the Blackstone! Preheat your Blackstone griddle to medium-low heat. Place a heavy-bottomed, griddle-safe saucepan or cast-iron skillet on the cooking surface. For more reliable temperature control, you can also use a side burner if your setup has one.
3. Let's Make That Cheese Sauce! Melt 4 tablespoons of butter in your pan. Whisk in the flour and cook for approximately 1–2 minutes, stirring constantly, until the mixture is smooth and lightly bubbling.
4. Make It Creamy! Slowly whisk in the warm milk and heavy cream. Continue stirring for approximately 4–6 minutes until the sauce thickens enough to lightly coat the back of a spoon.
5. Bring on the Cheese! Reduce the heat to low. Gradually add the sharp cheddar, Monterey Jack, and smoked Gouda, stirring until completely melted and smooth. Add the garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper. Avoid boiling the cheese sauce.
6. Time to Get Cheesy! Add your cooked macaroni to the cheese sauce and gently stir until every noodle is coated in that creamy, cheesy goodness. If the mixture gets too thick, add a small splash of warm milk.
7. Let's Get That Crunch! On a lightly buttered section of the Blackstone griddle, combine the panko breadcrumbs with melted butter. Toast over medium-low heat for 2–3 minutes, stirring frequently, until golden brown. Remove from the heat and mix in the Parmesan cheese.
8. Finish It Off! Transfer the mac and cheese to a serving dish or leave it in your skillet. Sprinkle the toasted Parmesan breadcrumbs over the top and garnish with fresh parsley.
9. Time to Dig In! Serve immediately while it's hot, creamy, and loaded with melted cheese! 🧀🔥

🔥 Bright Spots Pro Tip

The secret to incredibly creamy mac and cheese? Shred your own cheese!
Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts. Freshly shredded cheese makes a noticeable difference in your sauce.
And here's another little trick: Don't let your cheese sauce boil after adding the cheese. Keep the heat low and stir gently for that smooth, creamy texture.
Want to take this recipe up another notch?
Add some crispy Blackstone bacon, diced jalapeños, or even chopped smoked brisket!
Now THAT'S comfort food! 😂🔥
Prep: 15 minutes
Cook: 20 minutes
Servings: 6–8
Egg-Free
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6