I combined the best elements from five viral smoked mac and cheese recipes into my ultimate Pellet Smoked Mac And Cheese, and I included one unexpected ingredient that makes it stand apart.
After my first Smoker Showdown where I tested five top smoked mac and cheese recipes, I thought I knew every trick. But this Ultimate Traeger Smoked Mac And Cheese surprised me.
I pulled the parts I loved from each recipe until it became something different, richer and kind of rebellious. The sharp cheddar and smoked gouda give it a crazy depth that hits you slow, like a secret.
People started calling it Million Dollar Smoked Mac And Cheese, and when folks ask What To Make On Smoker, I almost always say this. It’s loud, unapologetic, and makes you want another bite right away.
Ingredients
- Elbow macaroni: starchy carbs for energy, low fiber, comfort food base.
- Sharp cheddar: high in protein and calcium, bold tang that cuts richness.
- Smoked gouda: buttery fat and smoky notes, melts into velvety pockets.
- Cream cheese: adds creamy tang and body, higher fat so rich.
- Milk and cream: provide calcium, smooth sauce, makes dish silky and lush.
- Unsalted butter: pure fat for flavor and texture, helps thicken sauce.
- Panko breadcrumbs: crunchy top, mostly carbs, browns on the smoker real nice.
- Parmesan: salty umami boost, cheese rind flavor, makes it taste sharper.
- Bacon: optional smoky protein and fat, adds salt and crisp texture.
Ingredient Quantities
- 1 lb elbow macaroni
- 8 oz cream cheese, softened
- 6 tbsp unsalted butter
- 6 tbsp all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar, shredded (about 16 oz)
- 2 cups smoked gouda, shredded (about 8 oz)
- 1 cup grated Parmesan, divided (about 3 oz)
- 1 tsp Dijon mustard
- 1 tsp dry mustard powder
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt, or to taste
- 1/4 tsp cayenne pepper, optional for heat
- 1 tsp hot sauce, optional
- 1 cup panko breadcrumbs
- 2 tbsp melted butter for topping
- 6 slices bacon, cooked and chopped, optional
- 2 tbsp chopped fresh parsley for garnish, optional
How to Make this
1. Preheat your Traeger to 250F and bring a big pot of salted water to a boil; cook 1 lb elbow macaroni 2 minutes less than package directions so its a little underdone, drain and set aside.
2. In a medium saucepan melt 6 tbsp unsalted butter over medium heat, whisk in 6 tbsp all purpose flour and cook 1 to 2 minutes until bubbling, then slowly whisk in 2 cups whole milk and 1 cup heavy cream (warming the milk first helps prevent lumps), add 8 oz softened cream cheese and stir until smooth.
3. Stir in flavorings: 1 tsp Dijon mustard, 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp freshly ground black pepper, 1 1/2 tsp kosher salt and 1/4 tsp cayenne or 1 tsp hot sauce if you want heat; taste and tweak, remember cheeses will add salt.
4. Remove sauce from heat and stir in the cheeses: 4 cups shredded sharp cheddar, 2 cups shredded smoked gouda and 1/2 cup grated Parmesan (reserve the other 1/2 cup for topping); grate your own cheese if you can, it melts way better than bagged stuff.
5. Fold the drained pasta into the cheese sauce until everything is coated; if using, stir in the 6 slices cooked and chopped bacon now. Transfer the mac to a greased 9×13 baking dish or cast iron skillet.
6. Mix 1 cup panko breadcrumbs with 2 tbsp melted butter and the reserved 1/2 cup grated Parmesan, then spread evenly over the macaroni for a crunchy top.
7. Optional trick for creamier mac: tent with foil and smoke for the first 30 minutes, then remove foil to let the crumbs crisp. Place the pan in the preheated Traeger and smoke at 250F for about 45 to 75 minutes until the center is set and the top is golden and bubbly; longer smoking gives more smoke flavor so go up to 90 minutes if you want it super smoky.
8. If the topping isnt as brown as you like, crank the Traeger to 350F or briefly move the pan to a hot oven for 5 to 8 minutes to finish the crust, just watch it so it doesnt burn.
9. Let the mac rest 10 minutes before serving, sprinkle with 2 tbsp chopped fresh parsley if using, dig in and enjoy.
Equipment Needed
1. Traeger or pellet smoker preheated to 250F (or a hot oven if you need to finish the crust)
2. 9×13 baking dish or a 10 inch cast iron skillet
3. Large stock pot for boiling the pasta
4. Colander to drain the pasta
5. Medium saucepan for the cheese sauce
6. Whisk for the roux and to keep lumps away
7. Heatproof spatula or wooden spoon for stirring and folding
8. Box grater or microplane for shredding the cheeses (grated fresh melts way better)
9. Measuring cups and spoons plus a liquid measuring cup
10. Mixing bowl (for the panko + butter) and a small baking sheet or plate for the cooked bacon if using
FAQ
Our Ultimate Traeger Smoked Mac And Cheese Recipe Substitutions and Variations
- Elbow macaroni: swap for cavatappi, medium shells, or small penne — they grab the cheese sauce better and wont fall apart as fast.
- Sharp cheddar: use aged white cheddar, Gruyere, or extra-sharp cheddar for deeper flavor; Colby Jack or Monterey Jack will make it milder and creamier.
- Smoked gouda: replace with fontina, provolone, or regular gouda plus a pinch of smoked paprika or a few drops of liquid smoke to keep that campfire taste.
- Panko breadcrumbs topping: sub crushed Ritz crackers, crushed potato chips, or cornflake crumbs mixed with the melted butter for a crisp, tasty crust.
Pro Tips
– Grate your own cheese, seriously. Bagged shredded cheese has anti-caking stuff that makes the sauce gummy and it just wont melt as silky. Pop a cold block in the freezer for 10 minutes first — easier to grate and less mess.
– Keep the sauce low and slow and taste as you go, cause cheese is already salty. Warm the milk before adding, pull the pot off the heat before you stir in most of the cheese, and if it starts to look grainy turn the heat off and whisk hard or give it a quick blitz with an immersion blender, it usually comes back together.
– For the crispiest, most even topping pre-toast the panko in a skillet or toss it with extra melted butter and a splash of olive oil before it goes on, that little oil helps it brown instead of just drying out. Tent with foil for the first part of cooking to keep the middle creamy, then take the foil off to let the crumbs get crunchy.
– If you want bigger smoke flavor, smoke longer at low temp but watch moisture, you can always up the smoke time not the temp. Make-ahead hack: assemble and refrigerate up to 24 hours, bake until mostly set then finish uncovered to re-crisp; leftovers reheat best covered then hit with a quick broil to revive the crust.
Our Ultimate Traeger Smoked Mac And Cheese Recipe
I combined the best elements from five viral smoked mac and cheese recipes into my ultimate Pellet Smoked Mac And Cheese, and I included one unexpected ingredient that makes it stand apart.
8
servings
1002
kcal
Equipment: 1. Traeger or pellet smoker preheated to 250F (or a hot oven if you need to finish the crust)
2. 9×13 baking dish or a 10 inch cast iron skillet
3. Large stock pot for boiling the pasta
4. Colander to drain the pasta
5. Medium saucepan for the cheese sauce
6. Whisk for the roux and to keep lumps away
7. Heatproof spatula or wooden spoon for stirring and folding
8. Box grater or microplane for shredding the cheeses (grated fresh melts way better)
9. Measuring cups and spoons plus a liquid measuring cup
10. Mixing bowl (for the panko + butter) and a small baking sheet or plate for the cooked bacon if using
Ingredients
-
1 lb elbow macaroni
-
8 oz cream cheese, softened
-
6 tbsp unsalted butter
-
6 tbsp all purpose flour
-
2 cups whole milk
-
1 cup heavy cream
-
4 cups sharp cheddar, shredded (about 16 oz)
-
2 cups smoked gouda, shredded (about 8 oz)
-
1 cup grated Parmesan, divided (about 3 oz)
-
1 tsp Dijon mustard
-
1 tsp dry mustard powder
-
1 tsp Worcestershire sauce
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1/2 tsp freshly ground black pepper
-
1 1/2 tsp kosher salt, or to taste
-
1/4 tsp cayenne pepper, optional for heat
-
1 tsp hot sauce, optional
-
1 cup panko breadcrumbs
-
2 tbsp melted butter for topping
-
6 slices bacon, cooked and chopped, optional
-
2 tbsp chopped fresh parsley for garnish, optional
Directions
- Preheat your Traeger to 250F and bring a big pot of salted water to a boil; cook 1 lb elbow macaroni 2 minutes less than package directions so its a little underdone, drain and set aside.
- In a medium saucepan melt 6 tbsp unsalted butter over medium heat, whisk in 6 tbsp all purpose flour and cook 1 to 2 minutes until bubbling, then slowly whisk in 2 cups whole milk and 1 cup heavy cream (warming the milk first helps prevent lumps), add 8 oz softened cream cheese and stir until smooth.
- Stir in flavorings: 1 tsp Dijon mustard, 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp freshly ground black pepper, 1 1/2 tsp kosher salt and 1/4 tsp cayenne or 1 tsp hot sauce if you want heat; taste and tweak, remember cheeses will add salt.
- Remove sauce from heat and stir in the cheeses: 4 cups shredded sharp cheddar, 2 cups shredded smoked gouda and 1/2 cup grated Parmesan (reserve the other 1/2 cup for topping); grate your own cheese if you can, it melts way better than bagged stuff.
- Fold the drained pasta into the cheese sauce until everything is coated; if using, stir in the 6 slices cooked and chopped bacon now. Transfer the mac to a greased 9×13 baking dish or cast iron skillet.
- Mix 1 cup panko breadcrumbs with 2 tbsp melted butter and the reserved 1/2 cup grated Parmesan, then spread evenly over the macaroni for a crunchy top.
- Optional trick for creamier mac: tent with foil and smoke for the first 30 minutes, then remove foil to let the crumbs crisp. Place the pan in the preheated Traeger and smoke at 250F for about 45 to 75 minutes until the center is set and the top is golden and bubbly; longer smoking gives more smoke flavor so go up to 90 minutes if you want it super smoky.
- If the topping isnt as brown as you like, crank the Traeger to 350F or briefly move the pan to a hot oven for 5 to 8 minutes to finish the crust, just watch it so it doesnt burn.
- Let the mac rest 10 minutes before serving, sprinkle with 2 tbsp chopped fresh parsley if using, dig in and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 359g
- Total number of serves: 8
- Calories: 1002kcal
- Fat: 67.3g
- Saturated Fat: 39.4g
- Trans Fat: 0.4g
- Polyunsaturated: 3.8g
- Monounsaturated: 18.8g
- Cholesterol: 193mg
- Sodium: 1176mg
- Potassium: 400mg
- Carbohydrates: 63g
- Fiber: 3g
- Sugar: 5g
- Protein: 38.5g
- Vitamin A: 1800IU
- Vitamin C: 0.5mg
- Calcium: 853mg
- Iron: 1.25mg
