Name: Traeger Smoked Mac and Cheese with Sharp Cheddar, Gouda, and Gruyère Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 pound elbow macaroni or cellentani pasta; 4 tablespoons butter; 3 tablespoons flour; 2-3 cups milk (start with 2 cups and add more if needed); 1 cup heavy whipping cream; 1/2 teaspoon smoked paprika (adjust to taste); 1/2 teaspoon onion powder; Salt and pepper to taste; 2 cups shredded sharp cheddar cheese; 1 1/2 cups shredded gouda cheese; 1 cup shredded gruyère cheese; Cooking oil for spraying dish

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Nothing beats the comforting hug of a creamy, cheesy mac and cheese with a tantalizing twist of smoke. The Traeger Smoked Mac and Cheese with Sharp Cheddar, Gouda, and Gruyère Recipe brings together rich cheeses and that subtle smoky essence to elevate a classic into a show-stopping dish you’ll crave again and again. It’s perfect for gatherings or simply treating yourself to something indulgent with a depth of flavor that feels like a warm hug on a plate.

Ingredients You’ll Need

The image shows a clear glass bowl filled with yellow corkscrew-shaped pasta placed near the top center, sitting on a white marbled surface. Below and around it are several small white bowls and glass measuring cups arranged neatly in a line: a clear glass measuring cup with white milk on the left, a clear glass measuring cup with a creamy light yellow liquid on the right, a small white bowl with a yellow stick of butter in the center, a white bowl with white flour below the butter, and another white bowl with four neatly divided piles of spices including red, black, white, and light brown powders on the lower right. A deep burgundy cloth napkin is placed beside the pasta bowl on the upper left. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple pantry staples, yet each one plays a vital role in creating the perfect balance of creamy, smoky, and cheesy goodness in this recipe.

Elbow macaroni or cellentani pasta: The classic shape helps hold onto all that luscious cheese sauce for every bite.
Butter: The base of our roux, providing richness and a velvety texture.
Flour: Thickens the sauce to that perfect creamy consistency we all love.
Milk: Adds creaminess and helps achieve the right sauce texture, start with 2 cups and adjust as needed.
Heavy whipping cream: Brings indulgent richness that makes the sauce irresistibly smooth.
Smoked paprika: The secret to that subtle smoky flavor without overpowering the dish.
Onion powder: Adds depth and a touch of savory warmth.
Salt and pepper: Essential seasonings to bring all flavors to life.
Sharp cheddar cheese: Bold and tangy, the star cheese that defines classic mac and cheese flavor.
Gouda cheese: Adds creamy sweetness and melting magic.
Gruyère cheese: Brings nutty complexity and perfect melting qualities to the mix.
Cooking oil: To grease the pan and prevent sticking while adding a slight crisp to the exterior.

How to Make Traeger Smoked Mac and Cheese with Sharp Cheddar, Gouda, and Gruyère Recipe

Step 1: Preheat and Prepare Your Smoker

Start by heating your smoker to 225 degrees. This low and slow temperature is key for infusing the mac and cheese with that beautifully subtle wood-fired flavor while allowing the cheese to melt perfectly and the pasta to soak up all the creaminess.

Step 2: Cook and Cool the Pasta

Bring a large pot of water to a boil and cook the elbow macaroni or cellentani pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Chilling the pasta slightly helps prevent it from becoming mushy in the next steps and keeps the layers defined.

Step 3: Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter completely. Whisk in the flour to form a smooth roux, cooking for a minute or so to remove the raw flour taste. Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Once thickened, stir in half of each shredded cheese—sharp cheddar, gouda, and gruyère—until melted and silky. Season the sauce with smoked paprika, onion powder, salt, and pepper to taste. Keep tasting and adjusting because this sauce carries all the flavor your mac and cheese needs!

Step 4: Combine Pasta and Cheese Sauce

Return the cooled pasta to a large pot or mixing bowl. Pour the cheese sauce over it and stir gently but thoroughly to coat every noodle in that creamy, cheesy goodness. This step ensures every bite is as flavorful as the last.

Step 5: Layer and Smoke Your Mac and Cheese

Grease a 12-inch cast iron skillet or a 9×13 inch baking dish with cooking oil. Then begin layering: start with a layer of pasta, sprinkle some of the remaining shredded cheese, and repeat until all pasta and cheese are used up, finishing with a cheese layer on top. Place the dish in the preheated smoker and cook for 1 to 2 hours. At around the 1-hour mark, the dish will have a gentle smoke flavor, but if you like it smokier, let it go closer to 2 hours to develop that deep, complex smoky profile.

Step 6: Broil for the Perfect Finish

After smoking, switch your oven to the broil setting and place the mac and cheese under the heat for about 3 minutes until the top turns golden brown and slightly crunchy. This crunch contrasts beautifully with the creamy interior and makes every spoonful unforgettable.

How to Serve Traeger Smoked Mac and Cheese with Sharp Cheddar, Gouda, and Gruyère Recipe

A close-up view of a thick layer of baked macaroni and cheese with curly pasta covered in melted, golden-yellow cheese that is slightly browned on top. The texture looks creamy and cheesy with some crispy bits on the surface. It is served in a round black skillet placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten your smoked mac and cheese with a sprinkle of freshly chopped parsley or chives for a pop of color and fresh flavor. A dusting of extra smoked paprika can also enhance the smoky notes for guests who love a little extra punch.

Side Dishes

This dish pairs wonderfully with smoky grilled meats, crisp green salads, or roasted veggies to balance the richness. Consider serving with barbecue chicken, sautéed green beans, or even a tangy coleslaw to round out the meal.

Creative Ways to Present

For a fun twist, serve portions in individual ramekins or mini cast iron skillets right off the smoker. Top with toasted breadcrumbs or crispy bacon for added texture and flavor layers that will wow everyone at the table.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Traeger Smoked Mac and Cheese tightly and refrigerate for up to 3 days. The flavors actually deepen as it chills, making for fantastic next-day lunches or quick dinners.

Freezing

You can freeze this mac and cheese in an airtight container for up to 2 months. When freezing, consider leaving off the broil step’s crispy top so it doesn’t get soggy upon thawing. Add that finishing broil after reheating for the best texture.

Reheating

Reheat leftovers gently in the oven at 350 degrees until warmed through, about 20 minutes, or microwave individual servings on medium power stirring occasionally. To recover the crispy topping, pop the reheated dish under broil for a minute or two.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While elbow macaroni or cellentani are traditional choices because they hold the cheese sauce well, feel free to experiment with shells, cavatappi, or even penne based on your preference.

What kind of wood should I use in my Traeger smoker?

Fruit woods like apple or cherry complement this recipe beautifully with their mild sweetness. Hickory or oak offer a stronger smoke flavor if you want something bolder. Just keep the smoke light to avoid overpowering the delicate cheeses.

Can I make this recipe without a smoker?

Yes! You can prepare the mac and cheese on the stovetop and finish it in the oven under the broiler for a crispy top. The smoky element is unique to the Traeger but the cheese sauce and texture will still be fantastic.

How spicy is this mac and cheese?

The smoked paprika adds a gentle warmth and smokiness without heat. You can adjust the amount or add a pinch of cayenne pepper if you like a little kick.

Is this recipe suitable for meal prepping?

Definitely! It can be made ahead and stored in the fridge or freezer. Just reheat when ready to enjoy that cozy, smoky comfort with minimal effort on busy days.

Final Thoughts

You really can’t go wrong with the Traeger Smoked Mac and Cheese with Sharp Cheddar, Gouda, and Gruyère Recipe. It’s a heartwarming dish that combines nostalgic comfort with that magical wood-smoked flavor, making every bite memorable. Whether you’re feeding a crowd or indulging solo, this recipe promises to be a new staple in your home cooking repertoire — give it a try and get ready to fall in love!