Smoked Mac and Cheese pairs the rich, salty flavor of smoked Muenster with the creamy goodness of a Mac n’ Cheese. This is a BBQ side dish staple!
This Smoked Mac and Cheese is the perfect combination of two of our favorite comfort foods. We used three different kinds of cheese and blended them together with elbow macaroni and then smoked them to perfection on the Traeger Smoker.
This recipe is so creamy and cheesy, and the smoky flavor from the Traeger infuses into every bite. Serve it as a side dish or main course. It is sure to be loved by all.
When it comes to summertime meals – we make pretty much everything on the Traeger. I’m all about taking the cooking mess outside and keeping the cleanup quick and easy.
That is no exception when it comes to delicious sides like a smoked macaroni and cheese recipe. What I love about this one is that it is basically tossed together and you let the Traeger do the rest.
So simple and easy and it pairs perfectly with all your favorite BBQ meals.
You don’t want to miss our Smoked Cream Cheese too!
smoked mac and cheese traeger
Here are some commonly asked questions
How to store leftover Smoked Mac and Cheese?
If you have any leftover Smoked Mac and Cheese, it can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pot on the stove until warmed through. Enjoy!
What cheese to use for Smoked Mac and Cheese?
There are many different types of cheese that you could use for Smoked Mac and Cheese. Smoked Gouda and cheddar are two of the most popular choices, but feel free to experiment with other kinds of cheese to find your perfect flavor combination.
Can this be made ahead of time?
You can make the recipe up to step 5 – obviously leaving out the step where you would start the Traeger. Cover and refrigerate until you are ready to make it.
Then when you are ready – heat the Traeger and place the pan on the grill. Make sure to account for a bit more cooking time since it will be extra cold when you get it started.
What kind of pasta should I use for Smoked Mac and Cheese?
Elbow macaroni is the most common type of pasta used for Mac and Cheese, but you could also use shells or any other small pasta shape.
Pair this Traeger Macaroni and Cheese with these great recipes!
How do I know when my Smoked Mac and Cheese is done?
Your Smoked Mac and Cheese is done when the cheese is melted and bubbly, and the pasta is cooked through. Stick a fork in it to test!
Ingredients for Smoked Mac and Cheese
- pasta shells, penne, macaroni
- whole milk
- evaporated milk
- shredded Colby Jack cheese
- shredded Muenster cheese
- cream cheese – cubed
- unsalted butter – cubed
- kosher salt
- ground mustard
- ground black pepper
Can this be frozen?
Yes, it can be tightly sealed and frozen for up to three months. It’s possible to freeze it in one whole pan or in smaller amounts. The best news is that you may bake/reheat it straight from the freezer!
Bake it for 45 minutes at 350 degrees Fahrenheit or until hot and bubbling, if desired.
How to Make Smoked Mac and Cheese
- Boil the pasta in salted water according to the package directions. Drain and rinse in cold water to stop the cooking process.
- Start your Traeger and set the temperature to 180° F.
- In a large bowl, combine the cooked pasta, milk, evaporated milk, Colby Jack cheese, Muenster cheese, cubed cream cheese, and cubed butter. Be sure to reserve a little extra cheese for topping.
- Sprinkle the seasonings (salt, mustard, and pepper) on top and mix in well.
- Lightly spray a large square foil pan with cooking spray and then transfer the mac and cheese mixture into the pan.
- Place the pan on the pellet grill and smoke for 30-45 minutes depending on how smoky you want the mac and cheese.
- Stir to blend the melted mac and cheese and sprinkle the reserved shredded cheese on top. Cover with foil.
- Increase the temperature to 400° F and cook until the sauce has thickened (20-30 minutes), then remove the foil and cook for an additional 10-15 minutes or until the top is browned.
- Remove from the grill and let sit for 10 minutes before serving.
- Store any leftovers in the refrigerator.
Topping Ideas
- buttered panko crumbs
- bacon crumbles
- pork belly
- parsley
- crushed crackers
- shredded chicken
- your favorite veggies
- steamed broccoli
- sauted onions
What Wood Is Best For Smoked Mac And Cheese?
It’s really up to you and what flavor you want. If you like a super smoky flavor, I recommend using a hickory or mesquite. But it is also really great with a hint of sweetness from a cherry or apple or pecan.
More Great Mac and Cheese Recipes
Products I love when making Smoked Mac and Cheese…
This smoked pasta recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a pasta dish like this on your Traeger before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe. (you can also SHOP MY FAVORITES in my store)
- Traeger – Pro 34
- Traeger for camping
- Stay Dry Bin for Pellets
- tongs
- mixing bowl
- this BBQ sauce
- Grill pellets
If you love this delicious cheesy side dish recipe, you’re going to love these other Traeger recipes too. Please click each link below to find the easy, printable recipe!
Other Smoked Dishes
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Smoked Mac and Cheese
Ingredients
- 16 oz pasta shells, penne, macaroni
- 2 ½ cups whole milk
- 12 oz evaporated milk
- 16 ounces shredded Colby Jack cheese
- 8 ounces shredded Muenster cheese
- 8 oz cream cheese cubed
- ½ cup unsalted butter cubed (1 stick)
- 2 teaspoons kosher salt
- 2 teaspoons ground mustard
- ½ teaspoon ground black pepper
Instructions
- Boil the pasta in salted water according to the package directions. Drain and rinse in cold water to stop the cooking process.
- Start your Traeger and set the temperature to 180° F.
- In a large bowl, combine the cooked pasta, milk, evaporated milk, Colby Jack cheese, Muenster cheese, cubed cream cheese, and cubed butter. Be sure to reserve a little extra cheese for topping.
- Sprinkle the seasonings (salt, mustard, and pepper) on top and mix in well.
- Lightly spray a large square foil pan with cooking spray and then transfer the mac and cheese mixture into the pan.
- Place the pan on the pellet grill and smoke for 30-45 minutes depending on how smoky you want the mac and cheese.
- Stir to blend the melted mac and cheese and sprinkle the reserved shredded cheese on top. Cover with foil.
- Increase the temperature to 400° F and cook until the sauce has thickened (20-30 minutes), then remove the foil and cook for an additional 10-15 minutes or until the top is browned.
- Remove from the grill and let sit for 10 minutes before serving.
- Store any leftovers in the refrigerator.
Notes
Equipment
- 1 Smoker/Pellet Grill/Traeger
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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