Learn how to make smoked mac and cheese on a Traeger Pellet Grill!
We take you step-by-step through what ingredients and cookware you'll need, preparation, setting up your Traeger pellet grill, and smoking the macaroni and cheese to perfection!
Smoked Macaroni and Cheese is a great side dish that most people love with their BBQ, and believe it or not, is pretty easy to make, especially on a Traeger pellet grill.
You can smoke right alongside your Traeger smoked beef brisket, pork butt, ribs, or chicken!
Even if you've only ever made macaroni and cheese from a little blue box, we've got you covered with step by step instructions and a list of what you'll need to make the best Traeger Smoked Mac and Cheese!
Jump to:
- Equipment
- Ingredients
- The Best Wood Pellets for Mac and Cheese
- Start the Traeger Smoker
- Set the Smoker Temperature
- Shred your Cheese and Prepare your Ingredients
- Cook the Macaroni "Al Dente"
- Make the Cheese Sauce
- Add the Macaroni and the Topping
- Smoke the Mac and Cheese in the Traeger
- Serving Suggestions
- 📖 Recipe
Equipment
A Cast Iron Skillet
In order to make really great smoked mac and cheese on your Traeger pellet grill, you will preferably need a 12-inch cast iron skillet to smoke it in.
When it comes to using cast iron, like we do for our Traeger smoked baked beans, we like anything from Lodge, such as this Lodge 12 inch skillet for smoked mac and cheese.
It's already pre-seasoned and has the nice high sides to keep all that bubbly smoked mac and cheese contained on your Traeger.
The best part is you can bring it right from the Traeger to the table and serve directly from the cast iron skillet!
- One Lodge Pre-Seasoned 12 Inch Cast Iron Skillet with Handle Holder
- Pre-seasoned with 100% natural vegetable oil
- Use in the oven, on the stove, on the grill, or over a campfire
- Silicone handle holder is dishwasher safe and protects hands from heat up to 500° F
A Large Stock Pot
You will also need a standard large pasta pot to boil the macaroni "al dente" in water before you add it to the cheese mixture in the cast iron pan and put it in the Traeger.
A Cheese Grater
Our #1 tip for making smoked mac and cheese on your Traeger would be to grate your own blocks of cheese rather than buying "pre-shredded" cheese.
Pre-shredded cheese, while convenient, is coated in cellulose to keep it from clumping together in the package.
Unfortunately, this also keeps the cheese from melting as easily and from absorbing moisture and smoky flavor in the Traeger.
This is exactly the opposite of what we want to happen so make sure to grate your own cheese!
If you need a good cheese grater we are fans of this rotary style one from Zulay.
Its makes quick and easy work of grating large amounts of cheese and you don't risk scrapping for finger tips off!
- Protects Your Hands: Features 3 food grade stainless steel drum blades with unique patterns; interchangeable for fine grating, coarse grating, and vegetable slicing. Designed to keep your hands away from touching the sharp blades when grating.
Ingredients
You don't need the fanciest cheese in the store by any means but don't buy the cheapest stuff either or it may not melt as easily.
We like to use a combination of cheddar and gouda for a classic, melty, mac and cheese flavor.
Again, make sure to buy whole blocks you can shred yourself. And don't skip the mustard powder, it really does make a difference!
If you are in the crowd of folks that like breadcrumbs on their smoked mac and cheese, we use a simple mix of Panko breadcrumbs and butter but also like to mix in a little bit of our favorite BBQ rub, Three Little Pigs to give it some extra BBQ flavor.
Mac and Cheese
- Elbow Macaroni Noodles
- Salted Butter
- Flour
- Mustard Powder
- Half and Half
- Whole Milk
- Cream Cheese
- Cheddar Cheese
- Gouda
- Parmesan
Topping (Optional)
- Panko Bread Crumbs
- Melted Salted Butter
- Three Little Pigs Kansas City Championship BBQ Rub
- Three Little Pigs Kansas City Championship BBQ Seasoning is a mix of sweet and spicy ingredients that offers a fantastic flavor boost for all grilling, smoking, and general cooking
- Can also be used in soups, chili, vegetables, baked potatoes, and anything else that needs a boost of flavor
The Best Wood Pellets for Mac and Cheese
Smoked Mac and Cheese, being a relatively wet side dish like a chili or soup, will absorb a lot of smoke very quickly.
So make sure to choose a either a mild fruitwood pellet like apple, cherry, and peach, or another milder smoking wood like pecan, oak or alder.
You can use hickory if you like that flavor, but stay away from mesquite unless you blend it with another type of pellet.
Hopefully if you are already using a milder wood for your main protein you can just continue using the same pellets for your smoked mac and cheese.
- The sweet smoky flavor brings a pleasant taste to poultry, seafood, pork or vegetables.
- Use with all outdoor pellets, gas, charcoal and electric grills and smokers; suitable for all major brands of grills
For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Traeger hopper outside.
Traeger pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.
- Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket.
- Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry
- Wire-mesh filter separates wood dust from the pellets for a clean burn
- Heavy-duty plastic scoop to easily transfer pellets
Start the Traeger Smoker
We've previously covered how to start a Traeger, how to season a Traeger, how to change the pellets in a Traeger, and even how to troubleshoot a Traeger that won't ignite if you need a refresher on how to get your grill going.
Turn on your Traeger and let it run through the start up process. Add your pellets to the hopper.
Make sure your grease bucket is clean. You can use a grease bucket liner to minimize cleanup later.
Clean your grill grates using a good bristle free grill brush if you did not do this after your last cook.
Set the Smoker Temperature
The best temperature to smoke your mac and cheese on the Traeger is going to be 225°F.
Thankfully this is the same temperature for a lot of "low and slow" BBQ such as pork, brisket, and ribs if you are already making one of those things.
The smoked mac and cheese will take about an hour to an hour and a half so plan accordingly to time it to finish at the same time your meat is finished resting.
Thankfully, in the cast iron pan the smoked mac and cheese will stay nice and hot for a long while even once you've taken it off the Traeger so you don't have to be perfect!
Shred your Cheese and Prepare your Ingredients
Take the time first to shred and measure out all your cheese now and measure out your other ingredients.
Once you start making the cheese sauce you won't have time to stop and shred each kind of cheese.
Cook the Macaroni "Al Dente"
You'll need to bring your large pot of water to a boil and cook your elbow macaroni "al dente", meaning still somewhat firm, before you add it to the cheese sauce in the cast iron skillet.
About 5-6 minutes cooking at a rolling boil should be enough. Then drain the water very well and remove the macaroni from the heat.
The macaroni will finish cooking in the cheese sauce in the smoker.
Make the Cheese Sauce
While the water is coming up to a boil, you can heat your cast iron skillet over medium heat and melt the butter.
Then you will whisk in the flour until smooth (about 3-4 minutes) and then whisk in the mustard powder.
Whisk in the half and half and milk and bring to a slight boil.
Turn off the heat and stir in the cream cheese until smooth.
Then add your shredded cheeses, a little a time in small handfuls, whisking until smooth.
Add the Macaroni and the Topping
Once your cheese sauce is smooth and creamy (add more milk if its is too thick), add your drained "al dente" macaroni noodles and stir around until all the pasta is completely coated.
Mix together your melted butter, panko breadcrumbs and BBQ rub in a small bowl and sprinkle over the top of the macaroni and cheese if you wish.
Smoke the Mac and Cheese in the Traeger
Now it's time to smoke your mac and cheese in the Traeger!
Carefully carry your cast iron skillet out to the Traeger pellet grill now preheated up to 225°F and put it in the smoker uncovered.
Let it cook for about 1 to 1.5 hours until the top is nice and brown and the sides are bubbling up.
Serving Suggestions
The best part about smoking your Traeger Mac and Cheese in a cast iron pan is that you can bring the pan right to the table to serve out of when its finished!
Smoked mac and cheese goes great with brisket, pulled pork, ribs, chicken, salmon, lobster, Thanksgiving turkey, or any other dish you can think of!
If you want even more side dishes, make sure to also check out our Traeger corn on the cob, Traeger baked beans, smoked baked potatoes, asparagus, and cauliflower.
Or you can indulge in our famous sweet and smoky sweet potatoes to accompany your meal as well!
📖 Recipe
Traeger Smoked Mac and Cheese
Equipment
- Traeger Pellet Grill
- Wood Pellets preferably a fruitwood like apple or cherry
- Large Pot with Pasta Strainer
- 12 Inch Cast Iron Skillet
- Cheese Grater
Ingredients
Macaroni and Cheese
- 1 lb Elbow Macaroni Noodles
- ½ cup Salted Butter
- 4 tablespoon Flour
- 1 tablespoon Mustard Powder
- 1 cup Half and Half
- 1 cup Whole Milk
- 4 oz Cream Cheese
- 2 Cups Cheddar Cheese grated
- 2 Cups Gouda grated
- ½ Cup Parmesan shredded
Breadcrumb Topping (optional)
- 1 cup Panko Breadcrumbs
- ¼ cup Melted Butter
- 1 tablespoon Three Little Pigs Kansas City Championship BBQ Rub or your favorite BBQ rub
Instructions
- Take the time first to shred and measure out all your cheeses now and measure out your other ingredients.
Start the Traeger Pellet Grill
- Remove the fire pot from the bottom of the Traeger and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side.
- Load the hopper of the Traeger with your chosen wood pellets.
- Turn on the Traeger and move the dial to the "Smoke" setting.
- Leave the lid open for 5-7 minutes until you start seeing white billowing smoke stop coming out of the grill. This means the initial pellets are now ignited.
- Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
- Set the temperature on the control panel to 225° and close the lid.
Cook the Macaroni “Al Dente”
- Bring at least 5 qts of water to a boil in a large pot and cook your elbow macaroni for 5-6 minutes at a rolling boil until it is “al dente”, meaning still somewhat firm.1 lb Elbow Macaroni Noodles
- Drain the pasta water and set the macaroni aside off the heat.
Make the Cheese Sauce
- While the water is coming up to a boil or macaroni is cooking, you can start to heat your cast iron skillet over medium heat and melt the butter.½ cup Salted Butter
- Whisk in the flour until smooth (about 3-4 minutes) and then whisk in the mustard powder.4 tablespoon Flour, 1 tablespoon Mustard Powder
- Whisk in the half and half and milk and bring to gentle boil. Turn off the heat and stir in the cream cheese until smooth.1 cup Half and Half, 1 cup Whole Milk, 4 oz Cream Cheese
- Then add your shredded cheeses, a little at a time in small handfuls, whisking until smooth.2 Cups Cheddar Cheese, 2 Cups Gouda, ½ Cup Parmesan
Add the Macaroni and the Breadcrumb Topping
- Once your cheese sauce is smooth and creamy (add more milk if its is too thick), add your drained “al dente” macaroni noodles and stir around until all the pasta is completely coated.
- Mix together your melted butter, panko breadcrumbs and BBQ rub in a small bowl and sprinkle over the top of the macaroni and cheese if you wish.1 cup Panko Breadcrumbs, ¼ cup Melted Butter, 1 tablespoon Three Little Pigs Kansas City Championship BBQ Rub
Smoke on the Traeger Pellet Grill
- Carefully carry your (hot) cast iron skillet out to the Traeger pellet grill set to 225°F and put it right in the smoker uncovered. Close the lid.
- Let it cook for about 1 to 1.5 hours uncovered until the top has browned and the sides are bubbling up.
- When finished, you can serve to guests directly out of the cast iron pan!
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