Step 1

Preheat grill. Preheat your grill to 425 degrees F.

Step 2

Cook the macaroni. In a large pot bring 4 quarts of water to a boil over high heat. Add 1 Tablespoon salt and the macaroni noodles to the water and stir to prevent the noodles from sticking. Cook according to package directions, then drain.

Step 3

Make the roux. Set a 12-inch cast iron skillet on the grill and allow to preheat for 4-5 minutes. Add 4 Tablespoons butter to the cast iron. Add in the 6 Tablespoons flour, whisk to thoroughly combine, and cook over medium heat for 5-6 minutes or until the flour has begun to brown.

Step 4

Finish making the cheese sauce. Add in the milk and heavy whipping cream to the roux, and return to a boil. Stir in the salt, cracked black pepper, and red pepper flakes. Remove the skillet from the grill and reduce the heat on the grill to 325 degrees F (shut down the airflow on a charcoal grill, or turn down the heat on a pellet or gas grill).

Step 5

Add the cheese to the sauce. Reserve 1/2 cup of each of the mozzarella and cheddar cheeses. Stir the rest of the mozzarella, gouda, and cheddar cheese into the sauce, and whisk until the cheese is melted.

Step 6

Combine noodles and sauce. After draining the cooked noodles, add them to the cheese sauce and stir to combine. Top with the remaining jack, cheddar, and mozzarella cheese.

Step 7

Grill the mac and cheese. Place the mac and cheese on the grill for 20 minutes or until the sides are bubbling and the cheese is melted and starting to brown.

Step 8

Serve immediately. Remove from heat, serve immediately, and enjoy!