Creamiest Smoked Mac & Cheese Recipe
If you want perfectly creamy and decadent mac & cheese, you MUST do these 3 things:
1) Keep your cheese on the thinner side. It will thicken and tighten as it bakes and cools.
2) Add of your shredded cheese to the sauce and fold the other half in with pasta and sauce. This is where we get the cheese pill.
3) DO NOT overcook the pasta. The noodles will continue to cook in the smoker.
https://fancyaproncooking.com/6675/traeger-smoked-mac-and-cheese-recipe/
* 1 pound Elbow Macaroni or Small Pasta Shells
* 2 cups Sharp Cheddar Cheese
* 1 cup Monterey Jack Cheese
* 1 cup Smoked Gouda
* 8 ounce block of Cream Cheese
* 2 cups heavy cream
* ½ cup Half and Half
* 1 teaspoon Dry Mustard Powder
* 1 teaspoon Onion Powder
* Salt to tasto
* Black Pepper to taste
1. The first step is to place a very large pot of salted water over high-heat and preheat your Traeger to 225F if you are not already cooking on it.
2. Make the cheese sauce while you wait for the water to boil and cook the pasta. Set a medium sauce pot over medium heat. Add the heavy cream and room temperature cream cheese.
3. Whisk the cream mixture until it's smooth. Add two cups of the shredded cheddar, smoked gouda, and monterey jack cheese, or whatever other cheese blend you choose.
4. Season with salt, pepper, onion powder, dry mustard and stir well.
5. Cook the pasta but reduce cook time by 3 minutes.
6. Drain the cooked macaroni noodles and combine with the cheese mixture. Fold in half of the remaining cheese. Transfer the macaroni and cheese to a large skillet and top with the last cup of shredded cheese.
7. Place directly on the grill grates of your hot Traeger and cook with the lid closed for 20-30 minutes.
8. Remove from the grill and serve immediately.
Smoking mac & cheese adds an incredible depth of flavor that elevates this classic comfort dish to a whole new level. Using a Traeger grill, as in this recipe, allows the cheese sauce and pasta to slowly absorb the smoky essence without drying out, keeping the dish moist and indulgently creamy. One important tip I’ve discovered when making smoked mac & cheese is to use a combination of different cheeses with varying melting points and flavors, like sharp cheddar for punch, smoked gouda for that deep smoky taste, and Monterey Jack for creaminess. Incorporating cream cheese and heavy cream ensures the cheese sauce stays silky smooth. Another trick is to undercook the pasta slightly before smoking — I personally reduce the boiling time by a few minutes, as the pasta continues cooking while smoking. This avoids mushy noodles and keeps a perfect al dente bite. Also, folding some cheese into the pasta mixture and reserving some to top the dish helps form a delightful cheese crust while keeping the interior ultra-creamy. Seasonings like dry mustard powder and onion powder enhance the cheese flavors subtly, balancing richness with a mild tang. For those experimenting with smokers other than a Traeger, maintaining a consistent low temperature (around 225°F) and monitoring smoke intensity is key to avoid overpowering the cheese flavor. Wrapping the mac & cheese dish in foil during smoking can also help trap moisture if dryness occurs. Overall, smoked mac & cheese is a fantastic upgrade from the stovetop version, bringing complexity and warmth. It’s perfect for parties, BBQs, or just treating yourself on a chilly day. Once you master the basics shared here, feel free to personalize with add-ins like crispy bacon, jalapeños, or herbs to make the recipe uniquely yours.
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