• Skip to main content
  • Skip to primary sidebar

Mad Backyard

menu icon
go to homepage
  • BBQ
  • Lawn
  • Patio
  • About
  • Shop
  • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • BBQ
    • Lawn
    • Patio
    • About
    • Shop
    • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Pit Boss Recipes

    Published: Sep 9, 2023 · Modified: Mar 2, 2024 by Mads Martigan · This post may contain affiliate links · 4 Comments

    Smoked Mac and Cheese on a Pit Boss Pellet Grill

    Jump to Recipe Jump to Video Print Recipe

    Learn how to make smoked mac and cheese on a Pit Boss Pellet Grill! This creamy, cheesy side dish goes great with any meat, and can even be cooked at the same time and temperature. The crispy breadcrumb topping takes it over the top. 

    We take you step-by-step through the ingredients and cookware you'll need, preparation, setting up your Pit Boss pellet grill, and smoking the macaroni and cheese to perfection!

    Pit Boss Smoked Macaroni and Cheese in a skillet

    Smoked Macaroni and Cheese is a beloved side dish by many in the BBQ world, and believe it or not, is pretty easy to make, especially on a Pit Boss pellet grill.

    You can smoke right alongside your Pit Boss smoked beef brisket, pork shoulder, ribs, or chicken!

    Don't worry, even if you've only ever made mac and cheese from a little blue box, we've got you covered with step by step instructions and a list of what you'll need to impress even the most discerning mac and cheese fans.

    Jump to:
    • Equipment Needed
    • Video
    • Ingredients
    • Preheat the Pit Boss
    • Light a Smoker Box or Pellet Tube
    • Our Favorite Wood and Pellets
    • Prepare the Ingredients
    • Cook the Macaroni
    • Make the Cheese Sauce
    • Combine the Macaroni and Sauce
    • Smoke the Mac and Cheese
    • Prepare the Topping
    • Substitutions
    • Storage
    • Most Important Tips
    • Best Ways to Serve
    • 📖 Recipe

    Equipment Needed

    • 12-inch Cast Iron Skillet
    • Large Stockpot
    • Cheese Grater

    In order to make really great smoked mac and cheese on your Pit Boss pellet grill, you will preferably need a 12 inch cast iron skillet to smoke it in.

    When it comes to using cast iron, like we do for our smoked cornbread, smoked peach cobbler, and smoked pot roast, we like anything from Lodge, such as this Lodge 12 inch skillet for smoked mac and cheese.

    It's already pre-seasoned and has the nice high sides to keep all that bubbly smoked mac and cheese contained.

    The best part is you can bring it right from the Pit Boss to the table and serve directly from the cast iron skillet.

    Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
    • One Lodge Pre-Seasoned 12 Inch Cast Iron Skillet with Handle Holder
    • Pre-seasoned with 100% natural vegetable oil
    • Use in the oven, on the stove, on the grill, or over a campfire
    • Silicone handle holder is dishwasher safe and protects hands from heat up to 500° F
    Check Price on Amazon

    You will also need a standard large pasta pot to pre-boil the macaroni "al dente" in water before you add it to the cheese mixture in the cast iron pan and put it on the Pit Boss.

    Our #1 tip for making smoked mac and cheese on your Pit Boss would be to grate your own blocks of cheese rather than buying "pre-shredded" cheese.

    Pre-shredded cheese, while convenient, is coated with anti-caking agents to keep it from clumping up in the package.

    Unfortunately, this also keeps the cheese from melting as easily and from absorbing moisture and smoky flavor in the Pit Boss.

    This is exactly the opposite of what we want to happen, so make sure to grate your own cheese.  If you need a good cheese grater we are fans of this rotary style one from Zulay.

    cheddar cheese being shredded with a rotary cheese grater

    Its makes quick and easy work of grating large amounts of cheese, and you don't risk scrapping for finger tips off!

    Zulay Kitchen Manual Rotary Cheese Grater with Handle - Round Cheese Shredder Grater with 3 Interchangeable Stainless Steel Blades - Easy To Use Fruit, Nut, and Vegetable Grater (Light Blue)
    • Protects Your Hands: Features 3 food grade stainless steel drum blades with unique patterns; interchangeable for fine grating, coarse grating, and vegetable slicing. Designed to keep your hands away from touching the sharp blades when grating.
    Check Price on Amazon

    Video

    Rather WATCH than read? Check out our video to show you exactly how to make Pit Boss Smoked Mac and Cheese!

    YouTube player

    Ingredients

    gruyere and cheddar blocks of cheese on a white platter

    Smoked Mac and Cheese

    • Elbow Macaroni Noodle
    • Salted Butter
    • All Purpose Flour
    • Mustard Powder, salt, pepper
    • Whole Milk
    • Gruyere Cheese
    • Cheddar Cheese

    Topping (Optional)

    • Panko Bread Crumbs
    • Salted Butter
    • Three Little Pigs Kansas City Championship BBQ Rub

    You don't need the fanciest cheese on the shelf by any means but don't buy the cheapest stuff either or it may not melt as easily.

    Again, make sure to buy whole blocks you can shred yourself.  And don't skip the mustard powder, it really does make a difference!

    If you are in the camp that likes breadcrumbs on your smoked mac and cheese, we use a simple mix of Panko breadcrumbs and butter but also like to mix in a little bit of our favorite BBQ rub, Three Little Pigs to give it some extra BBQ flavor.

    Three Little Pigs Kansas City Championship BBQ Rub LARGE 12.5 Oz
    Three Little Pigs Kansas City Championship BBQ Rub LARGE 12.5 Oz
    Check Price on Amazon

    Preheat the Pit Boss

    We have previously covered how to season a Pit Boss, how to start a Pit Boss, as well as how to troubleshoot the smoke level of your pellet grill.

    If you need a more in-depth review on how to use your Pit Boss for the first time, check those articles out first! If you're completely new to using a pellet grill, check out our Complete Guide to Understanding How a Pellet Grill Works.

    First, you add hardwood pellets into the side hopper. Then turn on your Pit Boss and let it run through the start up cycle. Once it's finished, you can set the cooking temperature.

    We prefer to smoke our mac and cheese at 270°F.

    We chose this temperature because it is a pretty common temperature for a lot of "low and slow" BBQ such as pork, brisket, and ribs, which means you can throw the mac and cheese on the Pit Boss for the portion of your cook and not have to adjust temperature.

    You can cook it at any temperature from 220-325°F depending on what else you are cooking at the same time.

    The smoked mac and cheese will take about an hour at 270°F, so plan accordingly to time it to finish at the same time your meat is finished resting.

    Adjust the cooking time up or down if you choose a lower or higher temperature, respectively.

    Thankfully, in the cast iron pan the smoked mac and cheese will stay nice and hot for a while even once you've taken it off the Pit Boss, so you don't have to be perfect!

    Light a Smoker Box or Pellet Tube

    We like to use a pellet smoker box to infuse more smoke flavor into  food that cooks for a shorter amount of time, such as this mac and cheese.

    For details of how to use one and get it started, check out our video on the Flip Firebox or How to Use a Pellet Tube Smoker.

    Also consider reading about Smoker Tubes vs. Smoker Boxes for more information.

    flip smoker box lit on the grates of a pit boss pellet grill
    The Flip Professional Hot & Cold Smoker Box - Patented BBQ Grill Smoke Box for Gas or Charcoal Grill w Firestarters - Infuse Smoky Barbecue Flavor in Thanksgiving Dinner - Great Grilling Gift for Men
    The Flip Professional Hot & Cold Smoker Box
    • Converts any grill into a hot or cold smoker
    • Produces 1-2.5 hours of flavorful smoke, making it ideal for every type of grilling style
    Check Price on Amazon

    Our Favorite Wood and Pellets

    Smoked Mac and Cheese, being a relatively wet side dish like a chili or soup, will absorb a lot of smoke very quickly.

    So make sure to choose a either a mild fruitwood wood pellet like apple, cherry, and peach, or another milder smoking wood like pecan, oak or alder.

    Stay away from mesquite or hickory for this recipe.

    Hopefully if you are already using a milder wood for your main protein you can just continue using the same pellets for your smoked mac and cheese.

    Bear Mountain BBQ 20 Pound Natural Hardwood Outdoor Grilling Smoker Pellets with Gourmet Blend, Hickory, and Apple Smoker Flavors (3 Pack)
    Bear Mountain BBQ 20 Pound Natural Hardwood Outdoor Grilling Smoker Pellets with Gourmet Blend, Hickory, and Apple Smoker Flavors (3 Pack)
    Check Price on Amazon

    For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside.

    Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.

    Oklahoma Joe's Pellet Bucket Kit, Black
    • Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket.
    • Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry
    • Wire-mesh filter separates wood dust from the pellets for a clean burn
    • Heavy-duty plastic scoop to easily transfer pellets
    Check Price on Amazon

    For the smoker box, we like using apple wood chunks for the mac and cheese.

     

    Prepare the Ingredients

    Take the time first to measure out and shred all your cheese now and measure out your other ingredients.

    Once you start making the cheese sauce you won't have time to stop and shred each kind of cheese.

    We are using gruyere and sharp cheddar in cheese sauce, plus a little extra cheddar to be sprinkled on with the breadcrumb topping.

    Cook the Macaroni

    You'll need to bring your large pot of water to a boil and cook your elbow macaroni "al dente", meaning still somewhat firm.

    In fact, we like to cook it about 1 minute under al dente! About 5 minutes cooking in boiling salted water should be enough.

    Then drain the water very well and remove the macaroni from any heat.

    Drizzle it with some olive oil and mix thoroughly to coat to prevent the pasta from sticking together.

    Don't be alarmed if the macaroni is still firm; it will finish cooking in the cheese sauce in the smoker.

    If you cook the pasta initially to the perfect doneness, it will become mushy by the end.

    Set aside the pot to make the cheese sauce.

    Make the Cheese Sauce

    The cheese sauce is built through a series of 3 steps:

    1. Roux
    2. Bechamel sauce
    3. Mornay sauce

    Heat your cast iron skillet over medium heat to melt the butter.

    Then you will whisk in the flour until smooth (about 3-4 minutes) to make a roux.

    A roux, which is also used as the base for gravies, is a mixture of butter and flour and will be what helps thicken the sauce.

    roux in a cast iron pan being stirred with a wire whisk

    Once the flour mixture has cooked to remove the raw flour taste and taken on slight color, you can whisk in the salt, pepper and mustard powder.

    Next, we are going to turn this roux into a bechamel sauce by adding whole milk.

    You do not want to rush this process!

    Slowly add a small amount of milk and whisk constantly to incorporate it.

    Then add a little more.

    Keep adding the milk in small increments to ensure a very smooth white sauce.

    bechamel sauce in a cast iron pan being whisked

    Once all of the milk has been added, continue whisking and bring the sauce to a simmer, then turn the heat down and continue to cook until the sauce has thickened slightly.

    Finally, we are going to transform the bechamel sauce into a variation of a Mornay sauce by adding the cheese.

    A Mornay is traditionally made with gruyere. Our sauce will have both gruyere and sharp cheddar.

    Remove the pan from heat and start adding your shredded cheese.

    It is important to do this a little at a time.

    Add a small handful, whisk until it is melted, then repeat until all of the cheese has been added and you have a smooth cheese sauce.

    adding shredded cheese to bechamel to make it a Mornay sauce

    Combine the Macaroni and Sauce

    Once your cheese sauce is smooth and creamy, pour it over the drained pasta and mix well to coat.

    Then transfer the coated pasta back to the cast iron skillet.

    We find this is the easiest way to fully mix the pasta and sauce because of how full the cast iron will be once they are combined.

    You will want to smooth the surface of the mac and cheese.

    Smoke the Mac and Cheese

    Now it's time to smoke your mac and cheese in the Pit Boss!

    Carefully place the cast iron skillet on the Pit Boss grates in the smoker uncovered.

    If you are using a pellet tube or smoker box to infuse additional smoke flavor, place that toward the back of the smoker.

    mac and cheese in a cast iron pan on the grates of a pit boss with a smoker box in back

    Allow it to cook and absorb smoke flavor for 15 minutes, then stir it and cook/smoke for another 15 minutes. This will ensure more smoky flavor reaches all of the pasta.

    Prepare the Topping

    In a small skillet, melt the butter and add the Panko breadcrumbs. Cook over medium heat, stirring constantly with a small silicone spatula, to toast the Panko.

    Panko toasting with butter in a small skillet

    Once the breadcrumbs are nice and brown, remove the pan from heat and stir in the BBQ rub.

    After the mac and cheese has smoked for 30 minutes, evenly spread the additional shredded cheese and toasted breadcrumbs over the surface.

    Cook for an additional 30 minutes, or until the cheese on top is melted and the internal temperature of the macaroni has reached 170-180°F.

    close up of the Panko topping and cheese on mac and cheese

     

    Substitutions

    You can use any pasta shape of your choice, just make sure to follow the package instructions for al dente boiling (and maybe knock off a minute from the al dente time).

    We keep our mac and cheese simply seasoned with salt, pepper and mustard powder.

    You can customize the seasonings to your preference: garlic, smoked paprika, BBQ rub, Worcestershire. The possibilities are endless.

    We like using whole milk for this recipe, but you can do a combination of milk and half and half.

    While we use gruyere and sharp cheddar, you can use any type of cheese you like.

    We do recommend sticking to a firmer texture cheese so it will not affect the moisture content in the recipe.

    Storage

    Leftovers can be stored in the refrigerator in an airtight container and should last several days since there is no meat in this dish.

    Ideally, the mac and cheese would be reheated in the oven.

    While we argue leftover mac and cheese is never quite as good as freshly prepared, it's still quite tasty!

    Most Important Tips

    The two most important tips for this recipe are

    1. do NOT overcook the macaroni when boiling
    2. do NOT rush the cheese sauce

    Fully cooking your pasta during the boiling step will ensure it is soggy and mushy by the end of the recipe.

    Rushing the roux, bechamel, or Mornay steps of the cheese sauce can result in a sauce with a grainy texture or one in which the cheese has separated. This will result in an unappetizing greasy texture to your mac and cheese.

    Best Ways to Serve

    The best part about smoking your mac and cheese in a cast iron pan is that you can bring the pan right to the table to serve out of when its finished!

    Smoked mac and cheese goes great with brisket, pulled pork, ribs, chicken, salmon, lobster, Easter or Thanksgiving turkey or ham, or any other dish you can think of!

    If you want even more great side dishes, make sure to also check out our smoked broccoli, asparagus, green beans, and cauliflower if you are eating healthy, or you can indulge in our famous sweet and smoky sweet potatoes or smoked cornbread to accompany your meal as well!

    📖 Recipe

    Pit Boss Smoked Macaroni and Cheese in a cast iron skillet

    Pit Boss Smoked Mac and Cheese

    Mads Martigan
    This delicious Pit Boss Smoked Mac and Cheese cooked right in a cast iron skillet is an easy to prepare BBQ side dish that everyone will love.
    We show you how to prepare your ingredients, setup your Pit Boss pellet grill, and smoke the macaroni and cheese to perfection
    5 from 3 votes
    PRINT PIN SHARE SAVE Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Side Dish, Snack
    Cuisine American, Australian, barbecue, BBQ, Holiday, Smoked, Thanksgiving, Vegetarian
    Servings 8 people
    Calories 750 kcal

    Equipment

    • Pit Boss Pellet Grill
    • Wood Pellets preferably a fruitwood like apple or cherry
    • Large Pot with Pasta Strainer
    • 12 Inch Cast Iron Skillet
    • Cheese Grater

    Ingredients
      

    Pasta

    • 1 tablespoon Kosher Salt
    • 1 lb Elbow Macaroni Noodles
    • Olive Oil

    Cheese Sauce

    • ½ cup Salted Butter 1 stick
    • ⅓ cup All Purpose Flour
    • 1 tablespoon Kosher Salt or ½ tablespoon table salt
    • ¼ teaspoon Freshly Ground Black Pepper or more to taste
    • ½ tablespoon Mustard Powder
    • 4 cups Whole Milk
    • 2 Cups Gruyere Cheese 8 ounces, shredded
    • 4 Cups Sharp Cheddar Cheese 16 ounces, shredded

    Topping

    • ½ cup Sharp Cheddar Cheese 2 ounces, shredded
    • 2 tablespoon Salted Butter
    • ½ cup Panko Breadcrumbs
    • 1 tablespoon Three Little Pigs Kansas City Championship BBQ Rub or your favorite BBQ rub

    Instructions
     

    Start the Pit Boss and Set the Temperature

    • Add your pellets to the hopper, start the Pit Boss pellet grill and let it run through the start up cycle.
    • Set the temperature to preheat the Pit Boss pellet grill to 270°F.
    • If you are using a smoker box or smoker tube to add extra smoke, assemble and light it. Place it on the grates toward the back of the grill.

    Cook the Macaroni

    • Bring a large stockpot of water to a boil, add 1 tablespoon of Kosher salt and pour in the macaroni. Boil the pasta until it is “al dente”, meaning still somewhat firm, about 5 minutes.
      1 tablespoon Kosher Salt, 1 lb Elbow Macaroni Noodles
    • Drain the pasta in a colander and return it to the stockpot off the heat. Drizzle it with olive oil and stir to evenly coat the macaroni. Set the pot aside.
      Olive Oil

    Make the Cheese Sauce

    • While the water is coming up to a boil or macaroni is cooking, you can start to heat your cast iron skillet over medium heat and melt the butter.
      ½ cup Salted Butter
    • Whisk in the flour until smooth (about 3-4 minutes) to make a roux.
      ⅓ cup All Purpose Flour
    • When the flour mixture has cooked a bit and taken on slight color, whisk in the salt, pepper and mustard powder.
      1 tablespoon Kosher Salt, ¼ teaspoon Freshly Ground Black Pepper, ½ tablespoon Mustard Powder
    • Very slowly add the milk, whisking constantly. Just add small amounts of milk at a time and add more once the previous amount is completely incorporated. Make sure to whisk the sides and bottom of the pan to prevent the sauce from sticking.
      4 cups Whole Milk
    • Bring this white sauce, known as a bechamel, to a simmer, then reduce the heat and continue to whisk until it has thickened, about 8-10 minutes total.
    • Remove the skillet from the heat, then add the shredded cheese, a little at time in small handfuls, whisking until smooth. Continue whisking until all of the cheese has been incorporated and you have a smooth cheese sauce (this is a variation of a Mornay sauce).
      4 Cups Sharp Cheddar Cheese, 2 Cups Gruyere Cheese

    Combine the Macaroni and the Cheese Sauce

    • Once your cheese sauce is smooth and creamy, pour the sauce over the cooked macaroni still in the stock pot. Stir well to evenly coat the pasta, then pour it into the cast iron skillet and smooth it down on top.

    Smoke on the Pit Boss Pellet Grill

    • Place the cast iron skillet on the Pit Boss grates, uncovered, and cook it for 15 minutes. Then stir the macaroni and cook for an additional 15 minutes. Meanwhile, make the topping.

    Make the Topping

    • Melt the butter in a small skillet over medium heat. Add the Panko breadcrumbs and stir constantly with a small silicone spatula. Continue to cook until the breadcrumbs are brown and toasted. Remove skillet from heat. Mix together your melted butter, panko breadcrumbs and BBQ rub in a small bowl and sprinkle over the top of the macaroni and cheese if you wish.
      ½ cup Panko Breadcrumbs, 2 tablespoon Salted Butter
    • Stir the BBQ rub into the toasted breadcrumbs and set aside until it's time to add the topping.
      1 tablespoon Three Little Pigs Kansas City Championship BBQ Rub

    Add the Topping and Finish Cooking

    • After the mac and cheese has smoked for 30 minutes, sprinkle the remaining shredded cheddar cheese evenly on top, then sprinkle the toasted Panko mixture evenly on top of the cheese.
      ½ cup Sharp Cheddar Cheese
    • Continue to cook until the cheese topping is melted and the mac and cheese reaches an internal temperature of around 170°F, about 30 more minutes.
    • When finished you can serve to guests directly out of the cast iron pan!

    Video

    Nutrition

    Calories: 750kcal
    Keyword barbecue, bbq, bbq mac and cheese, cast iron, cast iron mac and cheese, Grilled Mac and Cheese, pellet grill, pellet grill mac and cheese, Pit Boss Mac and Cheese, Pit Boss Recipes, Pit Boss Smoked Mac and Cheese, Skillet Mac and Cheese, smoked mac and cheese, smoked macaroni and cheese
    Tried this recipe?Let us know how it was!

    More Pit Boss Recipes

    • pork belly burnt ends in an aluminum foil pan
      Pit Boss Pork Belly Burnt Ends
    • smoked rack of lamb on a wooden cutting board with a white bowl of chimichurri sauce next to it
      Smoked Rack of Lamb on a Pit Boss Pellet Grill
    • sliced leg of lamb roast on a white plate
      Smoked Leg of Lamb on a Pit Boss Pellet Grill
    • smoked lamb chops on a white plate with a white square dish of chimichurri sauce
      Pit Boss Smoked Lamb Chops with a Chimichurri Sauce

    About Mads Martigan

    Mads is the founder of Madbackyard.com and has been a BBQ and Grilling enthusiast for the past 15 years. He loves to write about and make videos on smoking and barbecuing all kinds of great food.

    Reader Interactions

    Comments

    1. Amy says

      May 06, 2022 at 9:34 am

      5 stars
      Wow, so delicious, thanks for posting!

    2. Becky Thompson says

      May 16, 2022 at 12:23 pm

      5 stars
      Just wonderful, all I can say, thanks as always!

    3. Karl says

      September 15, 2024 at 11:36 am

      5 stars
      Didn't use a pit boss, but recipe was spot on (except for temp, had to turn it down to 200°) on my Ninja Woodfire. Had to remind my wife that this wasn't a "light" dish when she gasped at the amount of cheese used for the 1lb of noodles.
      I added some home made smoked salmon just for good measure, and this was the hit!

    4. Mads Martigan says

      November 08, 2024 at 8:11 am

      Ha, no it definitely isn't a "light" dish for sure! Glad it turned out well for you, salmon was a nice touch!

    5 from 3 votes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Robert "Mads" Martigan, the founder of Mad Backyard

    Hi, I'm Mads, the founder of Mad Backyard and an avid outdoorsman, barbecue/smoker buff, and pellet grilling enthusiast who loves to share my passion for outdoor living and outdoor cooking with the world.

    More about me →

    Trending Recipes

    • pork shoulder on the grates of a pit boss pellet grill with a probe thermometer inserted in the meat
      Pulled Pork on a Pit Boss Pellet Grill
    • slices of smoked beef brisket on a cutting board
      Smoked Beef Brisket on a Pit Boss Pellet Grill
    • baby back ribs on the grates of a pit boss pellet grill
      Baby Back Ribs on a Pit Boss Pellet Grill
    • boston butt on the shelf of a masterbuilt electric smoker with a water pan beneath
      Smoked Boston Butt in a Masterbuilt Electric Smoker

    AFFILIATE DISCLAIMER

    Thanks for visiting Madbackyard.com!  As outdoor living enthusiasts, we love to mention and link to various products we have used or researched.  Assume those links are affiliate links which means we may earn a small commission if you click and buy.  As an Amazon Associate we earn from qualifying purchases.

    Seasonal Recipes

    • slices of smoked corned beef brisket on a wooden cutting board
      Smoked Corned Beef Brisket
    • smoked cabbage cut open on a cutting board
      Smoked Cabbage
    • Double smoked ham with a cherry glaze on a cutting board to show the slices of ham
      Pit Boss Smoked Ham with Cherry Fig Glaze
    • sliced leg of lamb roast on a white plate
      Smoked Leg of Lamb on a Pit Boss Pellet Grill

    Footer

    ↑ back to top

    For great baking recipes, visit our partner site You're Gonna Bake It After All.

    About

    • About Us
    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    More

    • Newsletter Sign Up
    • Shop our Store

    Contact

    • Contact Us

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2020-2025 Mad Backyard

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.