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Smoked Mac and Cheese is the Holy Grail of BBQ side dishes. Everyone has a personal recipe, but we are all looking for the “one” that pleases guests as much as the main course. If I said I have that perfect recipe for you, would you believe me? By this point, we have established a high level of trust, so you should dive right into this cook.
Learning how to smoke mac and cheese on your Traeger grill does not have to be complicated. By skipping the traditional roux, this recipe lets you focus on just one thing: assembling the best ingredients. You can skip the stovetop stress and let the pellet grill do the heavy lifting.
Now sit back, grab your favorite IPA, and enjoy this simple guide for Easy Traeger Smoked Mac and Cheese.
Table of Contents
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Step 1: Gather Your Ingredients
The ingredients for this recipe could not be any easier to find. You will need hot sauce, elbow macaroni, Panko bread crumbs, and half and half. For the creamy base, grab some mayonnaise, butter, and a blend of cheddar and Muenster cheese. Finally, you need a block of Velveeta. Yes, you read that correctly!
While some people shy away from processed cheese, it is the secret to a perfect melt on the grill. This combination ensures your mac stays gooey even under the heat of the pellets. Using these simple items allows you to spend less time prepping and more time enjoying the backyard.
Step 2: Prepare the Toppings
There are three main parts to this recipe: the Panko topping, the cheesy topping, and the mac and cheese itself. First, you should prepare the Panko layer to give the dish some texture. Melt a tablespoon of butter and mix it with one cup of Panko bread crumbs. Add a few dashes of hot sauce for a little zip and then set that bowl aside.
Next, you will create the flavorful cheesy topping. Combine your shredded cheddar and Muenster cheese with hot sauce, mayonnaise, salt, and pepper. Mix these ingredients well and set them aside while you prepare the pasta. If you want to save even more time, you can substitute a high-quality pimento cheese for this layer instead.
Step 3: Build the Mac and Cheese Base
For the heart of the dish, you must boil the elbow macaroni until it is al dente. This firm texture is important because the pasta will continue to soften slightly once it hits the grill. When the noodles are ready, drain the water and add the pasta back into the warm pot.
Now, you can begin building that famous cheese sauce. Mix the warm noodles with a stick of butter, the Velveeta, shredded cheddar, and Muenster cheese. Finally, pour in the half and half to create a silky consistency. Stir everything together until the cheeses melt completely and coat every single noodle in a rich, velvety blanket.
Step 4: Transfer to the Pan
Wait until all the cheese is melted and evenly distributed throughout the pot. Once the mixture is smooth, pour it into an aluminum half pan for easy cleanup. Alternatively, you can use a large cast-iron skillet if you prefer crisper edges and a browned bottom.
Choosing the right vessel depends on your personal preference for texture. The aluminum pan is perfect for a crowd, while the cast iron adds a rustic feel to your Traeger cook. Ensure the pasta sits in an even layer so the smoke can penetrate the dish consistently.
Step 5: Add the Finishing Layers
Once your pasta is in the pan, you can begin the layering process. Start by spreading the cheesy topping evenly across the surface of the macaroni. This layer acts as a delicious bridge between the noodles and the crust.
Next, sprinkle your prepared Panko mixture over the top of the cheese. These bread crumbs will toast beautifully under the heat of the pellet grill. This combination of gooey cheese and crunchy topping creates the perfect bite every single time.
A Note from the Buddha
I must share a quick update about the photos in this post. When I originally wrote this recipe, I actually forgot to take a picture of the golden Panko topping! Because of that, I recently made a fresh batch for a family gathering and grabbed a new photo to show you the final look.
You will notice that this specific batch is in a cast-iron pan. While an aluminum pan is great for easy cleanup, a cast-iron skillet is a fantastic way to cook this dish. It holds the heat beautifully and creates those crispy, cheesy edges that everyone loves.
Step 6: Setting Up Your Traeger
For this cook, I utilized my Traeger Grills Timberline 1300. While I love this specific model, you can use any smoker or grill setup that allows for indirect cooking. The key is maintaining a consistent temperature to ensure the cheese melts without burning the pasta.
Set your grill temperature to 350°F. I highly recommend using Apple Wood pellets for the smoke. Applewood provides a mild and sweet profile that complements the sharpness of the cheddar perfectly. This subtle smoke flavor enhances the dish without overpowering the creamy goodness of the cheese.
Step 7: Smoke the Mac and Cheese
Once your grill reaches the target temperature, it is time to start the smoke. Place the pan directly onto the grill grates and keep it uncovered. You should let the dish cook for exactly 30 minutes to allow the flavors to meld.
Cooking the mac and cheese uncovered is vital because it exposes the Panko topping to the circulating heat. This process ensures the bread crumbs become golden and crispy while the cheese sauce bubbles underneath. During this time, the Apple Wood smoke will gently infuse the top layer with a wonderful backyard aroma.
Step 8: The Final Rest
After 30 minutes, pull the mac and cheese off the grill. You should let the dish rest for about 5 minutes before you start serving. This brief waiting period is important because it allows the cheese sauce to thicken and set properly.
If you scoop into it immediately, the sauce may be a bit too runny. Allowing it to sit ensures every spoonful is perfectly gooey and clings to the macaroni. Once the resting time is up, your Traeger Smoked Mac and Cheese is ready to steal the show at your next cookout.
Why This is the Ultimate BBQ Side
This Easy Traeger Smoked Mac and Cheese is a total game-changer for your backyard repertoire. It solves the biggest problem with homemade pasta: the dry, gritty texture that often comes from a broken roux. By choosing this method, you ensure a foolproof, velvety result every single time you fire up the grill.
The “so what” here is simple. You get to spend more time with your guests and less time hovering over a stove. The Traeger does the work of infusing that subtle applewood smoke into a comfort food classic. Whether you serve this alongside brisket, ribs, or pulled pork, it will likely be the first dish to disappear.
Try this recipe at your next family gathering and watch the smiles break out. It is gooey, crunchy, and packed with wood-fired soul.
Enjoy!
How to Smoke Mac and Cheese on Your Traeger Grill
Ingredients
Cheese Topping:
- 5 oz cheddar cheese shredded
- 3 oz Muenster cheese shredded
- 2/3 cup mayonnaise
- 1 tsp hot sauce, dealer’s choice
- salt & pepper to taste
Panko Topping:
- 1 cup panko bread crumbs
- 2 Tbls Butter, melted
Mac and Cheese Ingredients:
- 16 oz Elbow Macaroni
- 1 stick unsalted butter
- 2 cups Muenster cheese shredded
- 1 cup cheddar cheese shredded
- 8 oz sliced Velveeta cheese
- 2 cups half and half
- ¼ tsp salt
Instructions
- Heat your grill to 350° using indirect cooking
- Melt butter and stir with panko crumbs, set aside
- In a small bowl mix the topping ingredients (listed above) and set aside
- Bring pot of salted water to boil and cook macaroni (al dente) about 6 minutes
- Drain macaroni and return to warm pot
- Add butter and stir until melted
- Add shredded and Velveeta cheeses, stir until melted
- Add half and half, salt, stir and pour in to a pan
- Slather cheese topping on and then sprinkle the Panko topping on
- Place in to your preheated smoker for 30 minutes
- Let rest 5 minutes the serve
Nutrition information is automatically calculated, so should only be used as an approximation.
How long should I cook this recipe on 225 temp? I’m also cooking ribs and want to be able to throw this in there with them.
1.5 – 2 hours
What size aluminum pan did you use?
medium full depth pan