Smoked Mac and Cheese Quesadillas

Cook Time

75 Mins

Cooking Method






Prep Time

15 Mins




1/2 lb Bacon, sliced and halved

3 tbsp Butter

1 cup Cheddar Cheese, Shredded

1 cup Cheddar Jack Cheese, shredded

4 oz Cream Cheese

2 tbsp Flour

4 flour tortillas

1 1/2 tsp Hickory Bacon Seasoning

8 oz Macaroni, cooked al dente

1 tsp Mustard Powder

1/2 cup Parmesan Cheese, grated

1 2/3 cups Whole Milk

Cooking Instructions

Take your Mac to the next level with these decadent Smoked Mac & Cheese Quesadillas. Filled with wood-fire flavor, this recipe can be made start to finish on the Pit Boss Platinum Series KC Combo or any Pit Boss grill and griddle combo. The mac and cheese is slow smoked to infuse wood-fired flavors, then folded into a tortilla with extra cheddar jack and bacon, and toasted until golden and gooey on the griddle.  

Wood Pellet Recommendation 

In order to bring out the smoky flavor in the mac and cheese and perfectly compliment the bacon in this recipe, we recommend using our Apple Hardwood Pellets

Note: This recipe uses Pit Boss Hickory Bacon Rub Seasoning

Note: This recipe can also be made with leftover mac and cheese or mixed with your pulled pork or brisket leftovers.  

  1. Fire up your Pit Boss Platinum Series KC Combo and with the lid open, set your temperature to SMOKE mode.
  2. Once the fire is lit, preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  3. Set a cast iron skillet on the grill. Melt the butter then whisk in flour until smooth. Cook for 1 minute, then whisk in Hickory Bacon and mustard powder.
  4. Pour in milk and bring to a boil, whisking constantly.  When sauce begins to thicken, whisk in the cream cheese until smooth, then add cheddar and parmesan and stir until melted
  5. Add the pasta to the cheese sauce. Close the lid, and smoke for 1 hour.
  6. Fire up your Pit Boss griddle to medium-low flame, and cook bacon, turning occasionally, until desired crispness is reached, about 3 to 5 minutes.
  7. Set bacon aside, then place 4 tortillas on the griddle. Sprinkle cheddar jack cheese on top of the tortilla, a heaping scoop of smoked mac ‘n cheese on one side, topped with bacon.
  8. Fold over the tortilla and press down gently with a spatula. Remove from the griddle, rest for 2 minutes, then cut into wedges, and serve warm with an extra side of smoked mac ‘n cheese.

Special Tools

  • Cast Iron Skillet
  • Whisk

Bigger. Hotter. Heavier. Tip

Need something to complete this fun and easy lunch? Try our Mexican Street Corn Salad to sneak in a few veggies without even knowing it!

Diet Info

  • Flexible Dieting

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