Five Cheese Mac and Cheese by Chef Shaun O’Neale

Cook Time

60 mins

Cooking Method






Prep Time

30 mins


6 - 10


5 tbsp All-Purpose Flour

4 strips Bacon

Black Pepper

2 cups Breadcrumbs

4 oz Brie

4 oz Brie Cheese

½ cup Butter, Melted

12 oz Cheddar Cheese, Grated

3 Cloves Garlic, Minced

2 tbsp Extra Virgin Olive Oil

1 tsp Fresh Grated Nutmeg

1 tsp Ground Cayenne

8 oz, grated Gruyere Cheese

1 cup Heavy Cream

1, minced Jalapeno Pepper

4 oz Mozzarella Cheese, grated

2 tbsp Parsley, Minced Fresh

12 oz Raclette

to taste Salt

5 tbsp Unsalted Butter

4 oz Whole Milk, Warm

1 yellow onion, diced

Cooking Instructions

Chef Shaun O’Neale (MasterChef Season 7 Champion, DJ, Author of My Modern American Table) serves up his take on homemade mac and cheese. This Five Cheese Mac and Cheese uses flavorfully rich and nutty cheeses to deliver a tangled web of delight with each bite. White Cheddar, Gruyère, Brie, Raclette, and mozzarella cheeses are melted together in a creamy roux. Then it is mixed with pasta and topped with finely chopped bacon and breadcrumbs. Mix with brisket, chicken or pulled pork for a meal on its own or serve alongside your favorite dish for a dinner to remember.

How to Make the Bacon and Breadcrumb Topping

  1. In a skillet cook the bacon to crispy and transfer to a paper towel lined plate, once cool chop the bacon as finely as possible.
  2. Add the breadcrumbs to the skillet and stir to coat with the bacon fat. Remove from the heat and add the parsley and return the chopped bacon back to the pan.
  3. Stir well in incorporate, season with salt and freshly ground black pepper and transfer to a bowl until ready to use.

Note: It is recommended to use Hickory Hardwood Pellets with this recipe.

This recipe uses a cast iron skillet. Be sure to view our collection of cast iron cookware for sale.

  1. Heat your Pit Boss Pellet Grill to 350 degrees with the heat shield closed. Bring a large saucepan of water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain.
  2. Heat the oil in a large saucepan over medium-high heat.
  3. Add the onion and cook for about 5 minutes, stirring often, until lightly colored, then add the garlic and the jalapeño and cook for 2 more minutes.
  4. Reduce the heat to medium, add the butter, and stir until melted. Add the flour and cook, stirring often, for 5 minutes to form a light roux.
  5. Add the cheeses, the milk, and cream, reduce the heat to medium-low, and cook, stirring often, until the cheese is melted, and a smooth sauce comes together, about 7 minutes.
  6. Stir in the cayenne and truffle oil, then add the pasta and stir to fully coat it in the sauce. Season with salt and pepper. Transfer the mixture to a 12-inch cast-iron skillet and cover with aluminum foil.
  7. Place on the grill and bake for 20 minutes. Remove the foil and cover the mac and cheese with the breadcrumbs.
  8. Return to the grill and bake for another 15 to 20 minutes, until the cheese is bubbling and the breadcrumbs are golden brown. Serve family style right out of the skillet.

Special Tools

  • Aluminum Foil
  • Cast iron Skillet (12”)
  • Cutting Board
  • Paper Towel-Lined Plate
  • Saucepan

Bigger. Hotter. Heavier. Tip

For even more smoky flavor, cold smoke the harder cheeses and let rest for a few days prior to making this recipe

Diet Info

  • Flexible Dieting

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