Traeger Smoked Mac and Cheese

This Traeger Smoked Mac and Cheese is rich, creamy, and loaded with smoky flavor that takes comfort food to a whole new level. I like how the tender noodles are coated in velvety cheese sauce and then topped with a crunchy, golden topping that adds the perfect contrast. It’s a side dish that always disappears fast at barbecues and family gatherings.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make yet tastes like something special. The smoker infuses the macaroni with just the right amount of smokiness, and the cheesy sauce keeps it indulgent and comforting. I also like that it’s versatile I can serve it as a main dish or alongside grilled meats.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound penne or similar noodles
6 cups water
1/2 teaspoon salt
1/2 cup salted butter
1 teaspoon mustard powder
1 cup whole milk or half and half
1 pinch cayenne (optional)
3 cups shredded cheese like cheddar or colby jack

Topping

1/2 cup panko bread crumbs
1/2 cup crushed corn flakes
1 cup shredded cheese

Directions

1. I start by boiling the noodles in salted water until al dente, then I drain them and set aside.
2. In a large saucepan, I melt the butter and stir in the mustard powder.
3. I pour in the milk and whisk until smooth.
4. I add the shredded cheese, stirring until the sauce becomes creamy and thick. I season with cayenne if I want a little heat.
5. I combine the noodles with the cheese sauce and spread the mixture into a cast-iron skillet or baking dish.
6. For the topping, I mix the panko, crushed corn flakes, and shredded cheese, then sprinkle it evenly over the mac and cheese.
7. I place the skillet on my Traeger and smoke it at 225°F for about 45 minutes until the top is golden and bubbly.

Servings and Timing

This recipe makes about 8 servings. It usually takes me 20 minutes to prepare, 10 minutes to boil the noodles, and 45 minutes to smoke, so around 1 hour and 15 minutes total.

Variations

I sometimes stir in caramelized onions, or jalapeños for extra flavor. For a creamier version, I swap half the shredded cheese for cream cheese. If I want a stronger flavor, I use sharp cheddar or smoked gouda. I also like to add a sprinkle of smoked paprika on top for extra color and depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the mac and cheese with foil and warm it in the oven at 325°F until heated through. On the stovetop, I add a splash of milk to bring back the creaminess. I avoid freezing because the texture changes too much.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use elbow macaroni, shells, or cavatappi instead of penne.

Do I have to smoke the mac and cheese?

No, I can bake it in the oven at 350°F for about 25 minutes if I prefer.

What’s the best cheese to use?

I like a mix of cheddar and Colby Jack, but gouda, Monterey Jack, or fontina work well too.

Can I make this ahead of time?

Yes, I prepare it up to the topping stage, then refrigerate and smoke it before serving.

How smoky does it get?

The longer it stays in the smoker, the smokier it gets, but I usually keep it mild at 45 minutes.

Can I skip the topping?

Yes, I sometimes skip it for a creamier version, but I love the crunch it adds.

How do I prevent the sauce from being grainy?

I make sure to melt the cheese slowly over low heat and stir constantly.

Can I make it spicier?

Yes, I add jalapeños, pepper jack cheese, or extra cayenne for more heat.

Can I use pre-shredded cheese?

I prefer shredding my own because pre-shredded often has anti-caking agents that affect melting.

What meats pair best with smoked mac and cheese?

I love serving it with smoked brisket, or grilled chicken.

Conclusion

This Traeger Smoked Mac and Cheese is everything I want in comfort food creamy, smoky, cheesy, and topped with a satisfying crunch. I like how it works as both a main dish and a hearty side, making it a versatile recipe I can rely on for any gathering. Every bite is indulgent, and it always feels like the ultimate comfort food.

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