There’s nothing quite like a pan of homemade mac and cheese coming hot off the smoker, especially when you add a little kick to the mix. This Smoked Green Chile Mac and Cheese combines four different cheeses, green chiles, cream cheese, and Heath Riles BBQ Garlic Jalapeño Rub for a creamy, cheesy side with just the right amount of heat.

Whether you’re serving it alongside brisket, pulled pork, or your favorite BBQ, this is the kind of side dish that’ll have everyone coming back for another scoop.

Smoked Green Chile Mac and Cheese | Heath Riles BBQ

For this recipe, we’re taking classic mac and cheese and kicking things up with green chiles and Heath Riles BBQ Garlic Jalapeño Rub.

The cheese mixture starts with 8 ounces each of pepper jack, mozzarella, Gouda, and sharp cheddar, along with half a block of softened cream cheese. Before mixing everything together, I reserve a handful of each shredded cheese to melt over the top at the end.

Two cans of green chiles bring plenty of flavor, while heavy whipping cream keeps the sauce rich and creamy. A splash of Bear & Burton’s W Sauce adds another savory layer before everything gets seasoned with Garlic Jalapeño Rub.

From there, we let the cheese start melting on the pellet grill while the pasta cooks. Once everything comes together, the mac and cheese gets topped with that reserved cheese and goes back onto the smoker until it’s hot, creamy, and melted.

Why This Recipe Works

A great mac and cheese is all about the cheese sauce, and using several different cheeses gives this recipe much more flavor than relying on a single variety.

Pepper jack brings creaminess along with a little extra heat. Mozzarella gives the mac and cheese that stretchy, melted texture. Gouda adds a rich flavor, while sharp cheddar delivers that classic mac and cheese bite everyone expects.

The softened cream cheese and heavy whipping cream bring everything together into a rich sauce that coats the pasta instead of leaving it dry.

Then come the green chiles and Garlic Jalapeño Rub. The finished dish definitely has some heat—the video describes it as having a noticeable kick—but it’s still balanced by all that creamy cheese.

Cooking it on the pellet grill adds another dimension. Instead of simply baking the mac and cheese indoors, the smoker gives it that backyard BBQ character that makes it a natural side for brisket, pork, chicken, and just about anything else coming off the pit.

The Ingredients

• Pasta forms the base of the recipe. You'll need 16 ounces, cooked just until al dente so it doesn't become too soft when it goes back onto the smoker.
• Pepper Jack Cheese adds creaminess and another subtle layer of pepper heat.
• Mozzarella Cheese melts beautifully and helps give the finished mac and cheese its gooey texture.
• Gouda Cheese adds richness and another layer of cheese flavor.
• Sharp Cheddar Cheese brings the familiar bold cheddar flavor you want in homemade mac and cheese.
• Cream Cheese helps create an extra-rich and creamy cheese sauce.
• Green Chiles give this recipe its signature flavor and mild chile heat. The recipe uses two cans.
• Heavy Whipping Cream loosens the cheese mixture and creates a smooth, rich sauce.
• Bear & Burton’s W Sauce adds a savory boost to the cheese sauce. About a tablespoon is all you need.
• Heath Riles BBQ Garlic Jalapeño Rub brings garlic, jalapeño flavor, and a little extra kick to every bite.
• Graza Frizzle Cooking Spray keeps the finished mac and cheese from sticking to the disposable pan.

Pellet Grill Setup

Preheat your Yoder YS640S YFi Pellet Grill to 350°F.

Unlike recipes where we’re looking for a long, low-and-slow smoke, this one cooks hotter. The pellet grill works almost like an outdoor oven while still giving the mac and cheese that wood-fired character.

The cheese mixture goes onto the top rack first so it can begin melting while you prepare the pasta.

The Process

Shred the Cheese

Using a Rotary Cheese Grater, shred 8 ounces each of pepper jack, mozzarella, Gouda, and sharp cheddar.

Set aside a handful of each shredded cheese. We'll use this reserved cheese later to create the melted topping.

Combine the remaining shredded cheese with half a block of softened cream cheese.

Build the Green Chile Cheese Sauce

Add 2 cans of green chiles to the cheese mixture, followed by 1 cup of heavy whipping cream and approximately 1 tablespoon of Bear & Burton’s W Sauce.

Season the mixture with Heath Riles BBQ Garlic Jalapeño Rub. If you want to customize the recipe, the video notes that you can substitute your favorite spicy all-purpose seasoning.

Place the cheese mixture on the top rack of the Yoder at 350°F and allow it to begin melting.

Cook the Pasta

While the cheese is melting, bring water to a boil in a Large Pot.

Add 16 ounces of pasta and cook it until al dente. You don't want to overcook the noodles at this stage because they'll continue cooking once the assembled mac and cheese goes onto the smoker.

Drain the pasta thoroughly once it's ready.

Combine the Pasta and Cheese

Remove the melted cheese mixture from the grill and add it to the drained pasta.

Using a High Temp Spatula, mix everything thoroughly until the pasta is evenly coated with the green chile cheese sauce.

Lightly coat a Disposable Aluminum Pan with Graza Frizzle Cooking Spray, then transfer the mac and cheese into the pan and spread it into an even layer.

Add the Cheese Topping

Remember that cheese we reserved at the beginning? Now's the time to use it.

Scatter the remaining pepper jack, mozzarella, Gouda, and sharp cheddar evenly over the top of the mac and cheese. This final layer will melt over the pasta as it finishes cooking, creating that cheesy top everyone wants to dig into first.

Return the pan to the Yoder at 350°F and cook for another 25–30 minutes, giving everything time to come together and the cheese on top to melt.

The Results

This Smoked Green Chile Mac and Cheese comes off the Yoder hot, creamy, and loaded with cheesy goodness.

Using four different cheeses gives you a great combination of flavors and textures. The pepper jack adds a little heat, mozzarella brings that gooey melt, Gouda adds richness, and sharp cheddar gives you the classic mac and cheese flavor. The cream cheese and heavy whipping cream tie everything together into a rich sauce that coats every piece of pasta.

Then you've got the green chiles and Heath Riles BBQ Garlic Jalapeño Rub bringing the heat. This one definitely has a kick to it, but all that creamy cheese keeps the spice balanced. As Heath says after trying it, it's "definitely a little warm," but it's also really good.

If you like your mac and cheese with a little personality, this is one you'll want to make again.

Perfect Pairings

• Premium Wagyu Beef Brisket – A scoop of creamy Green Chile Mac and Cheese is right at home next to slices of smoked brisket. The jalapeño and green chile flavors help cut through the richness of the beef for a classic BBQ combination.
• Sweet BBQ Pork Butts – Sweet pulled pork is a great contrast to the spicy, savory flavors in this mac and cheese. Pile both onto the same plate for an easy backyard BBQ meal.
• Smokehouse Pulled Chicken Sandwich – Serve a helping of mac and cheese alongside this pulled chicken sandwich for a complete meal. The creamy pasta adds plenty of richness without overpowering the smoky chicken.
• Pit-Style BBQ Baked Beans – If you're putting together a full BBQ spread, add a pan of baked beans alongside the mac and cheese. Together, they make two hearty sides that are perfect for feeding a crowd.

Storing Leftovers

Store leftover Green Chile Mac and Cheese in an airtight container in the refrigerator for up to four days.

Mac and cheese tends to thicken as it cools, so add a small splash of milk or heavy whipping cream before reheating. Warm individual portions in the microwave, or place a larger amount in a covered baking dish and heat it in the oven until warmed through.

If you have a lot left over, divide it into smaller portions before refrigerating. That way, you only have to reheat what you plan on eating and can avoid repeatedly warming the entire batch.

Tips for the Best Smoked Green Chile Mac and Cheese

• Shred your own cheese. Starting with blocks and shredding them yourself gives you a smoother melt than many pre-shredded cheeses.
• Don't overcook the pasta. Cook the noodles only until al dente. They're going back onto a 350°F pellet grill for another 25–30 minutes, so they'll continue to soften as the mac and cheese finishes.
• Save some cheese for the top. Reserving a handful of each shredded cheese gives you that extra-cheesy melted layer over the finished dish.
• Adjust the seasoning to your taste. Garlic Jalapeño Rub and green chiles give this recipe a noticeable kick. You can adjust the seasoning depending on how much heat you want in your finished mac and cheese.

Final Thoughts

If you're tired of serving the same old mac and cheese at every cookout, this Smoked Green Chile Mac and Cheese is an easy way to change things up.

Four cheeses make it incredibly rich and creamy, while green chiles, Heath Riles BBQ Garlic Jalapeño Rub, and Bear & Burton's W Sauce add plenty of savory flavor and heat. Finish the whole thing on the pellet grill, and you've got a BBQ side that's just as worthy of attention as whatever meat you're serving beside it.

It's creamy, cheesy, a little spicy, and easy enough to make for everything from a weeknight dinner to a big backyard BBQ.

Equipment & Tools

Yoder YS640S YFi Pellet Grill, Rotary Cheese Grater, Disposable Aluminum Pan, Large Pot, High Temp Spatula