Nothing beats the creamy, cheesy goodness of mac and cheese, and when you cook it on a Traeger grill, it’s taken to a whole new level! This Smoked Macaroni and Cheese recipe combines the comforting richness of classic mac and cheese with a smoky flavor that only a wood pellet grill can provide. Whether you’re hosting a BBQ or preparing a cozy family dinner, this dish will surely be a hit. The smoky depth enhances the cheese sauce and creates a perfect contrast with the tender macaroni.
Why Smoke Your Mac and Cheese?
The beauty of smoking mac and cheese lies in the unique smoky flavor that the Traeger grill infuses into the dish. The slow cooking process allows the wood smoke to enhance the creamy cheese sauce, giving it a deeper, richer taste. This method is perfect for adding a special twist to a classic favorite, making it perfect for gatherings or a comforting family meal.
Ingredients You’ll Need
For this flavorful smoked mac and cheese, you’ll need the following ingredients:
- 8 oz elbow macaroni (or your preferred pasta type)
- 2 cups heavy cream
- 2 cups whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded (for a creamy texture)
- 1 cup gruyere cheese, shredded (adds a nutty flavor)
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp mustard powder (optional for extra flavor)
- Wood pellets (hickory, applewood, or cherry for the best smoke flavor)
Step-by-Step Instructions to Make Traeger Smoked Mac and Cheese
1. Preheat Your Traeger Grill
Start by setting your Traeger grill to 225°F. Hickory or applewood pellets work great for this recipe because they complement the cheesy flavors with a rich, smoky aroma. Allow the grill to come to temperature and get ready for the magic!
2. Cook the Pasta
While your grill is heating, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, which should take around 7-8 minutes. Drain the pasta and set it aside to cool slightly.
3. Make the Creamy Cheese Sauce
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Gradually pour in the heavy cream and whole milk, whisking constantly to prevent any lumps from forming. Allow the mixture to simmer, thickening as it cooks.
Once the sauce has thickened, lower the heat and begin adding the shredded cheeses (cheddar, gouda, and gruyere) one handful at a time. Stir continuously until each batch of cheese melts completely, creating a smooth and velvety sauce. Add the garlic powder, mustard powder, salt, and pepper to taste.
4. Combine the Pasta with the Cheese Sauce
Now it’s time to bring everything together! Add the cooked pasta into the cheese sauce, stirring gently to ensure each macaroni is coated with the creamy mixture. Taste the sauce, and adjust the seasoning with a pinch of salt or pepper, if needed.
5. Transfer to the Traeger Grill
Once the pasta and cheese are fully combined, pour the mac and cheese into a cast iron skillet or a baking dish that’s suitable for grilling. Place the skillet on the preheated Traeger grill and close the lid. Smoke the mac and cheese for 30-40 minutes, stirring halfway through. You’ll notice the top starting to get golden and bubbly, with a crispy, delicious layer forming. The low and slow cooking process allows the wood smoke to infuse the dish, creating a perfect smoky flavor that elevates the creamy cheese sauce.
6. Serve and Enjoy
Once the mac and cheese is cooked to perfection, remove it from the grill and let it sit for a few minutes before serving. This gives the sauce time to set, making it even creamier. Garnish with some fresh parsley or extra shredded cheese, and enjoy the smoky, cheesy goodness!
Tips for the Perfect Smoked Mac and Cheese
- Customizing the Cheese: Feel free to swap the cheeses in this recipe to suit your taste. Add some fontina for a melty texture, or sprinkle Parmesan on top for extra flavor.
- Extra Crunch: For a crunchy topping, add some panko breadcrumbs on top of the mac and cheese before smoking it for an added texture.
- Make-Ahead Option: You can prepare the mac and cheese a day before and refrigerate it. When ready to eat, simply pop it in the Traeger grill for that delicious smoky finish.
- Wood Pellet Choices: The type of wood pellets you choose will significantly impact the flavor. For a rich, deep smoky flavor, use hickory pellets. For a milder, sweeter smoke, go with applewood.
Why You’ll Love This Recipe
This Smoked Macaroni and Cheese Traeger recipe isn’t just about the taste — it’s about creating a memorable experience. The process of smoking your food adds a new layer of complexity to familiar dishes, and when it comes to mac and cheese, the smokiness takes the comforting classic to an entirely new level. It’s creamy, cheesy, and has that perfect touch of smokiness that makes it irresistible.
Whether you’re serving it at your next barbecue or making it for a family dinner, this smoked mac and cheese is sure to be a hit. The best part? You can customize it with your favorite cheeses and seasoning, making it uniquely yours!
FAQs – Smoked Macaroni and Cheese Traeger Recipe
Can I use any type of pasta for this recipe?
Yes, you can use any type of pasta you prefer. While elbow macaroni is traditional, pasta shapes like cavatappi, penne, or rotini also work well. Just make sure to cook the pasta al dente, as it will continue to cook when smoked on the Traeger grill.
What type of wood pellets are best for smoking mac and cheese?
For the best flavor, we recommend using hickory or applewood pellets. Hickory provides a stronger, smoky flavor, while applewood adds a milder, sweeter smoke. Both pair wonderfully with the creamy cheese sauce. You can also try cherrywood for a fruity undertone.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mac and cheese up to the point of placing it on the grill. Store it in the refrigerator and cover it with plastic wrap. When you’re ready to serve, preheat your Traeger and smoke the mac and cheese for about 30-40 minutes. This is a great way to save time during parties or family dinners.
Can I use a regular oven instead of a Traeger grill?
Yes, if you don’t have a Traeger grill, you can bake the mac and cheese in a regular oven. Preheat your oven to 350°F and bake the mac and cheese for 25-30 minutes, until the top is golden and bubbly. However, the smoky flavor will be missing, so if you want that smoky taste, you can try using liquid smoke in the cheese sauce.
How can I make the mac and cheese crispy on top?
To get a crispy top, you can sprinkle panko breadcrumbs mixed with melted butter on top of the mac and cheese before placing it on the grill. This will create a crunchy golden layer. You can also broil the mac and cheese in the oven for the last few minutes of baking to achieve a similar effect.
