Smoked Mac and Cheese Traeger Style

If you think regular mac and cheese is comfort food perfection, wait until you try it smoked on a Traeger or pellet grill. The subtle wood smoke infuses every creamy bite, turning a simple side dish into a star of the BBQ table.

This recipe combines the silky, rich cheese sauce of classic mac with the unbeatable flavor of slow, gentle smoke. The result? Cheesy, smoky, and deeply satisfying — with a crispy golden crust that’s impossible to resist.

Smoked mac and cheese pairs perfectly with any grilled or smoked main dish — especially BBQ favorites like ribs, brisket, or chicken. It’s also great as a stand-alone comfort meal on chilly evenings when you crave something hearty and special.

Whether you’re a seasoned pitmaster or new to pellet grilling, this recipe will show you exactly how to make mac and cheese that’s smooth, smoky, and absolutely unforgettable.

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Why You’ll Love This Recipe

• Incredible flavor: The gentle smoke adds depth and richness that oven-baked mac can’t match.

• Creamy + crusty: Perfectly smooth inside, golden and slightly smoky on top.

• Versatile: Pairs with BBQ meats, grilled veggies, or stands on its own.

• Customizable: Choose your favorite cheeses and wood pellets for a personalized flavor.

• Crowd-pleaser: Ideal for potlucks, cookouts, and family gatherings.

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The Secret to Perfect Smoked Mac and Cheese

The key to perfect smoked mac and cheese is balancing creaminess with smoke exposure. You want to smoke it long enough to absorb that deep, wood-fired aroma — but not so long that it dries out.

The secret steps:

1. Make a super creamy base sauce (extra cheesy, a bit saucier than usual).

2. Smoke low and slow (around 225°F) just until it develops color and flavor.

3. Finish with a melty cheese topping or buttery breadcrumb crust for that irresistible bite.

Another trick: Use cast iron. It retains heat evenly and gives that beautiful browned edge that’s signature to smoked mac and cheese.

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Ingredients You’ll Need

For the Pasta:

• 1 pound elbow macaroni (or cavatappi, shells, or rotini)

• 1 tablespoon salt (for boiling water)

For the Cheese Sauce:

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 ½ cups sharp cheddar cheese (freshly shredded)

• 1 ½ cups gouda cheese (or use smoked gouda for extra depth)

• 1 cup Monterey Jack cheese (for creamy melt)

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon paprika or smoked paprika

• ¼ teaspoon black pepper

• Pinch of cayenne (optional, for gentle heat)

For the Topping:

• 1 cup shredded cheddar or Colby Jack

• 1 cup panko breadcrumbs

• 2 tablespoons melted butter

Optional Mix-Ins:

• Diced roasted red peppers

• Sautéed onions or mushrooms

• Shredded chicken or turkey

• Roasted corn or jalapeños

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Step-by-Step Instructions

Prepare the Pasta

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook until al dente (1 minute less than package instructions).

3. Drain and toss lightly with a touch of butter to prevent sticking. Set aside.

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Make the Cheese Sauce

1. In a large saucepan, melt butter over medium heat.

2. Whisk in flour to form a smooth roux; cook for 1–2 minutes until lightly golden.

3. Slowly pour in milk and heavy cream, whisking constantly to avoid lumps.

4. Continue whisking until the sauce thickens (about 5 minutes).

5. Reduce heat to low and stir in seasonings (salt, garlic powder, onion powder, paprika, pepper).

6. Add cheeses a handful at a time, stirring until completely melted and smooth.

Your sauce should be rich, creamy, and slightly loose — it will thicken further as it smokes.

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Combine Pasta and Sauce

1. In a large mixing bowl (or directly in a cast-iron skillet), combine the pasta and cheese sauce.

2. Stir gently until every noodle is evenly coated.

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Add the Topping

1. Mix panko breadcrumbs with melted butter and sprinkle evenly over the top.

2. Finish with an extra layer of shredded cheese for a gooey, golden topping.

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Set Up Your Traeger or Pellet Grill

1. Preheat the smoker to 225°F (107°C).

2. Use mild wood pellets for best results — apple, cherry, or pecan are great choices for mac and cheese.

3. Once preheated, place your cast-iron skillet or aluminum pan on the grill grates, uncovered.

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Smoke the Mac and Cheese

1. Smoke for 45–60 minutes, or until the top is lightly browned and the edges are bubbling.

2. For stronger smoke flavor, you can extend up to 90 minutes, but watch to prevent drying out.

3. If you prefer extra golden color, increase the temperature to 350°F for the last 10 minutes to crisp the top.

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Serve and Enjoy

Carefully remove the skillet from the grill and let it rest for 5–10 minutes before serving.

Scoop into bowls or serve family-style right from the skillet. Each bite delivers a blend of creamy cheese sauce, tender pasta, and smoky depth that elevates every meal.

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Best Wood Pellets for Smoked Mac and Cheese

Your choice of wood affects the final flavor dramatically. Here are great options for this dish:

• Applewood: Mild, slightly sweet — perfect for creamy dishes.

• Cherry: Fruity, adds nice color and light smoke flavor.

• Pecan: Balanced and nutty — enhances cheese beautifully.

• Hickory: Stronger, more intense — great if serving with bold BBQ meats.

• Maple: Subtle and sweet, pairs perfectly with gouda or cheddar.

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Tips for Success

• Make extra sauce: Pasta absorbs liquid as it cooks, so start with a saucier mixture.

• Don’t oversmoke: Too long can make it bitter — 1 hour is usually ideal.

• Stir halfway through: Keeps texture creamy and prevents a dry layer from forming.

• Use cast iron: Best for even cooking and smoky crust development.

• Let it rest: Helps the sauce set to perfect, creamy consistency.

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Flavor Variations

Smoky Jalapeño Mac and Cheese

Add diced jalapeños and a sprinkle of smoked paprika for a spicy twist.

Four-Cheese Blend

Mix cheddar, gouda, fontina, and mozzarella for a rich, restaurant-style flavor.

BBQ Mac and Cheese

Stir in pulled chicken or turkey and drizzle with BBQ sauce before smoking.

Veggie Mac

Add roasted broccoli, bell peppers, or caramelized onions for a colorful side.

Southern-Style Smoked Mac

Mix in cream cheese or evaporated milk for an ultra-rich, soul food-style base.

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Serving Suggestions

Smoked mac and cheese pairs perfectly with classic grilled and smoked dishes like:

• BBQ chicken

• Smoked turkey

• Brisket or ribs

• Grilled corn or asparagus

• Pulled chicken sliders

You can also serve it as the main course with a side salad or garlic bread for a hearty, meatless meal.

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Make-Ahead Instructions

This recipe is perfect for meal prep or events:

To Make Ahead (1–2 Days):

1. Prepare the mac and cheese and transfer to a skillet or dish.

2. Cool, cover tightly, and refrigerate.

3. Before serving, smoke as directed, adding 10–15 extra minutes if cold.

To Freeze:
Freeze before smoking in a sealed, freezer-safe container. Thaw overnight before heating on the smoker or in the oven.

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Reheating Instructions

• Smoker: Reheat at 225°F for 20–25 minutes.

• Oven: Bake at 350°F, covered with foil, for 15–20 minutes.

• Stovetop: Warm gently with a splash of milk or cream to restore creaminess.

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Nutrition Information (Per Serving)

(Approximate values; will vary by cheese and ingredients used.)

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Frequently Asked Questions

Can I make this without a Traeger?
Yes! Use any pellet grill, charcoal smoker, or even your oven (at 375°F) for a non-smoked version. You can also add a few drops of liquid smoke for flavor.

How long does mac and cheese take to smoke?
Typically 45–60 minutes at 225°F is enough for perfect smoke infusion and texture.

Can I use pre-shredded cheese?
Freshly shredded is best. Pre-shredded cheese contains starches that can cause grainy sauce.

What’s the best cheese for smoked mac?
Cheddar and gouda are classic. Mix in Monterey Jack, fontina, or Colby for smooth melting.

How do I keep mac and cheese from drying out while smoking?
Start with extra sauce and avoid overcooking. You can also cover lightly with foil halfway through for moisture retention.

Can I use gluten-free pasta?
Absolutely — just reduce cooking time slightly so the noodles stay firm during smoking.

What’s the best wood pellet flavor for mac and cheese?
Applewood and pecan are most popular for their mild, sweet smoke that complements cheese.

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Troubleshooting

Dry or crumbly mac and cheese:
→ Start with a creamier sauce and reduce smoking time.

Grainy texture:
→ Use freshly shredded cheese and lower heat when melting.

Too smoky:
→ Stick to mild woods and limit smoke time to under 1 hour.

Not enough smoke flavor:
→ Use a stronger wood blend (like hickory or oak) or smoke 15 minutes longer.

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Make It Party-Perfect

Turn this dish into a showstopper at your next cookout!

• Serve directly from the cast-iron skillet.

• Sprinkle with fresh herbs or crispy onions for garnish.

• Offer as part of a “BBQ sides bar” alongside baked beans, grilled corn, and coleslaw.

It’s the side dish everyone will be talking about — cheesy, smoky, and comforting in every bite.

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The Magic of Smoked Comfort Food

Smoked mac and cheese is what happens when comfort food meets backyard barbecue. The creamy richness of classic mac pairs beautifully with the whisper of smoke, creating a dish that feels both nostalgic and gourmet.

It’s one of those recipes that make people ask, “What’s your secret?” — and the answer is simple: a little smoke, a lot of cheese, and a cast iron skillet full of love.

Whether served at a summer cookout, Thanksgiving dinner, or weekend meal, this dish brings warmth, flavor, and happiness to any table.