Description
This Traeger Mac and Cheese recipe combines classic creamy mac and cheese with a smoky twist from smoking the dish in a smoker. Featuring elbow macaroni and a rich blend of cheddar, gouda, and gruyère cheeses, this comforting dish achieves a perfectly creamy interior with a crunchy, browned top after a brief broil. Ideal for BBQ lovers craving a smoky, cheesy pasta bake.
Ingredients
Pasta
- 1 pound elbow macaroni or cellentani pasta
Cheese Sauce
- 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
Other
- Cooking oil for spraying dish
Instructions
- Preheat Smoker: Preheat your smoker to 225 degrees Fahrenheit, preparing it for slow cooking the mac and cheese.
- Cook Pasta: Cook the pasta according to package instructions in a large pot. Once cooked, drain and rinse with cold water to stop the cooking process and prevent sticking.
- Make Cheese Sauce: In a saucepan or skillet over medium heat, melt the butter. Whisk in the flour to form a roux and cook until fully combined. Gradually add the milk and heavy cream, stirring continuously to form a smooth sauce.
- Add Cheese and Seasonings: Stir in half of the shredded cheeses into the sauce until melted. Then add onion powder, smoked paprika, salt, and pepper to taste. Adjust seasonings by tasting to ensure a flavorful cheese sauce as it is the core flavor of the dish.
- Combine Pasta and Sauce: Return the drained pasta to the large pot, pour the cheese sauce over it, and stir thoroughly to coat the pasta evenly.
- Prepare Baking Dish: Spray a 12-inch cast iron skillet or a 9×13-inch baking dish with cooking oil to prevent sticking.
- Layer Mac and Cheese: In the prepared dish, begin layering the mac and cheese. Start with a layer of pasta, then sprinkle some of the remaining shredded cheese on top. Add another pasta layer followed by another cheese layer to build up a cheesy top layer.
- Smoke the Dish: Place the dish in the smoker and smoke for 1 to 2 hours at 225°F until the cheese on top has melted and the dish is infused with smoky flavor. Cooking for around an hour will give a mild smoky taste, while 2 hours will intensify the smokiness.
- Broil for Crunchy Top: Once smoked, transfer the dish to the oven and broil for about 3 minutes to brown and crisp the cheese on top, creating a crunchy crust while keeping the inside creamy.
Notes
- You can substitute elbow macaroni with cellentani pasta for a different texture.
- Adjust the amount of milk in the cheese sauce depending on your desired sauce thickness.
- Use smoked paprika carefully as it contributes to both flavor and color; increase it for a stronger smoky taste if desired.
- Broiling time may vary depending on your oven; watch carefully to avoid burning.
- The smoky flavor intensity increases with longer smoking time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Dish
- Method: Smoking
- Cuisine: American
