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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the Z Grills to 250°F.
Season the chicken breasts all over with Dan-O’s Original. Place them directly on the grill grates and smoke until they reach 165°F internal temperature. Remove, rest briefly, then chop or shred.
Boil the cavatappi in salted water until just shy of al dente. Drain.
In a large disposable pan or baking dish, combine the hot pasta with the cream cheese, cheddar, mozzarella, smoked gouda, whole milk, heavy cream and ranch seasoning. Stir until everything is well combined.
Fold in the smoked chicken and half of the crumbled bacon.
Place the pan uncovered on the Z Grills at 250°F for 30–40 minutes, stirring everything together at about the 20-minute mark as the cheeses melt and the sauce comes together.
Mix the crushed Ritz crackers with the melted butter.
Sprinkle the Ritz mixture over the mac & cheese during the final 10 minutes of cooking.
Pull it once the cheese is completely melted, the sauce is creamy and the top is golden.
Finish with the remaining crispy bacon and sliced green onions.
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For a smokier flavor, use smoked bacon.
If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
Can I use a different type of pasta?
Yes, you can substitute cavatappi with any pasta shape that holds sauce well, like penne or fusilli.
Is there a substitute for smoked gouda?
You can use regular gouda or even a smoked cheddar for a similar flavor.
Can I make this dish ahead of time?
Yes, you can prepare the mac & cheese up to the baking step, refrigerate, and then bake when ready to serve.
What if I don't have a smoker?
You can bake the chicken in the oven at 350°F until it reaches an internal temperature of 165°F.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
