Bering’s Big Green Egg Mac N’ Cheese, Chicken & Green Chili Mac N’ Cheese Recipe

Bering’s Big Green Egg Mac N’ Cheese, Chicken & Green Chili Mac N’ Cheese


  • 2 Boneless skinless chicken breasts
  • 1 lb. macaroni elbows or shells
  • 2 Anaheim chiles (*substitute with canned green chiles for quicker prep)
  • 2 Cups shredded extra sharp cheddar cheese (any brand)
  • 2 Cups shredded Kerri Gold Dubliner cheese (any brand)
  • ¼ cup grated Parmesan Reggiano cheese
  • ½ Yellow onion finely chopped
  • 1 Minced garlic clove
  • 3 1/2 Tablespoons Canola or any neutral oil
  • 2 Rounded tablespoons flour
  • 1/8 Teaspoon fine ground pepper
  • ¼ Teaspoon salt
  • 2 1/2 Cups whole milk
  • 1 Cup half & half
  • 2 ½ Cups chicken or vegetable stock

Cooking Concept:

Indirect Baking at 425 Degrees

BBQ Items:

  1. Plate setter
  2. 9×13” Rectangular baking pan
  3. Large mixing bowl

Food Prep 1: Chicken Breast and Anaheim Chiles

  1. Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour
  2. Smoke boneless skinless chicken breast ahead of time
  3. Cook indirect until internal temperature reaches 150 degrees (undercook the chicken a little so that it will retain moisture when added the noodle mixture)
    1. Cooking time is usually about 35-45 minutes
  4. Let chicken cool, then pulse in food processor 4-5 times
    1. Feel free to use your hands or cut into pieces before adding to noodle mixture
  5. Coat Anaheim Chiles with oil and roast on grill or in your oven at 450 degrees
  6. After chiles have roasted (skin should be pulling away), place chiles in paper bag and seal for 10-15 minutes
  7. Peel skin off chiles and cut slit to remove seeds
  8. Cut the chiles into small pieces and add to mixture

Food Prep:

  1. Boil elbows or shells as per packaging, but only till al dente
    1. Noodles should have some bite to them
      1. For Example, if package says to cook 10 minutes, cook for 7 minutes
    2. Immediately remove noodles from water, place in colander, then use cold water to stop the cooking process
    3. Drain again and set aside in large mixing bowl
  2. Add green chiles and shredded chicken to noodles (See food prep 1)
  3. Mix whole milk, half & half and chicken stock together
  4. Mix Sharp, Kerri Gold and 1/8 cup Parmesan cheese together
  5. Sauté onions in 4 tablespoons oil for 3 minutes over medium heat, then add garlic, salt and pepper
    1. Cook for another 2 minutes
  6. Add flour and use a nonmetal whisk to stir flour and onion/garlic mixture together
    1. Cook for about 2-3 minutes until incorporated
  7. Add milk and stock mixture, continue whisking until smooth
  8. Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken with a glossy sheen to it – about 4-7 minutes
  9. After sauce thickens, remove from heat and add 3 ¾ cups of cheese mixture, saving ½ cup plus 1/8 cup Parmesan for the top
  10. Whisk cheese until incorporated
  11. If mixture is too thick, add stock
  12. Add sauce to noodles and gently mix with wooden spoon or spatula
  13. Add mixture to lightly greased baking pan
  14. Cover mac n’ cheese with remaining cheese mixture
  15. Sprinkle remaining Parmesan over cheese mixture

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
  3. Place starters around charcoal and light
  4. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 425 degrees
  8. Place mac n’ cheese on the grill
  9. Cook for 20-30 Minutes
  10. You can check on your mac n’ cheese by using a flashlight and opening the top vent
  11. After removing your mac n’ cheese, let it sit for 10-15 minutes before serving


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