Traeger Mac and Cheese
A rich, smoky, ultra-creamy Traeger Mac and Cheese recipe made with a scratch-made three-cheese sauce and smoked to bubbly perfection on your pellet grill.
- Freshly grated cheese melts smoothly without the gritty anti-caking agents found in pre-shredded bags.
- A slightly runny cheese sauce accounts for the moisture loss that naturally occurs during the smoking process.
- Smoking at a low 225°F temperature infuses rich wood-fired flavor without breaking the cheese emulsion.
Last October, during a freezing backyard tailgate where my fingers were too numb to grip the spatula, I tried smoking mac and cheese for the first time.
It was a disaster.
I threw a standard baked mac recipe onto my Traeger, expecting magic, but ended up with a dry, curdled block of pasta that tasted like an ash tray.
Bear with me here, because the physics of this is fascinating: smoke is highly attracted to moisture, but pellet grills are essentially outdoor convection ovens that dry out cheese sauces rapidly.
Pre-shredded cheese is coated in potato starch, which absolutely ruins the emulsion.
It got annoying fast.
The simple fix is to make an over-sauced, slightly runny stovetop cheese sauce using a classic roux, then fold in freshly grated cheeses. We keep the Traeger temperature low at 225°F to let the smoke gently infuse the fat-soluble flavor compounds in the cheese without breaking the emulsion, ensuring it stays velvety even after a day in the fridge.
Trust me on this one, this is hands down the easiest way to get that perfect, bubbly, wood-fired side dish without drying out your pasta. It pairs beautifully with Grilled BBQ Ribs or crispy Smoked Chicken Wings for the ultimate backyard feast.
Traeger Mac and Cheese
Ingredients
- 16 oz elbow macaroni or cavatappi pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 2 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp cayenne pepper
- 8 oz sharp cheddar cheese, freshly grated (divided)
- 8 oz Gruyere cheese, freshly grated (divided)
- 4 oz cream cheese, softened and cubed
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
Directions
- Cook the pasta in a large pot of salted boiling water for 2 minutes less than the package instructions for al dente. Drain and set aside.
- Preheat your Traeger pellet grill to 225°F (107°C) with signature hardwood pellets (hickory or pecan work best).
- Melt 1/2 cup of unsalted butter in a large Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and fragrant to remove the raw flour taste.
- Slowly pour in the warm whole milk and heavy cream, whisking constantly to prevent lumps. Simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
- Reduce heat to low. Whisk in the Dijon mustard, Diamond Crystal kosher salt, black pepper, cayenne, and cubed cream cheese until completely melted.
- Remove the pot from the heat. Stir in 6 ounces of the grated cheddar and 6 ounces of the Gruyere, stirring gently until the cheese is fully melted and the sauce is silky.
- Fold the cooked pasta into the cheese sauce until every noodle is thoroughly coated. Transfer the mixture to a greased 9x13-inch cast-iron skillet or disposable aluminum pan.
- Top with the remaining grated cheddar and Gruyere. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle evenly over the cheese.
- Place the skillet directly on the Traeger grates. Smoke at 225°F for 45 minutes, then increase the temperature to 350°F (177°C) for an additional 15 minutes until the top is golden-brown and bubbling. Remove and let cool for 10 minutes before serving.
Notes
- I highly recommend using Diamond Crystal kosher salt. If you only have fine table salt, cut the measurement in half (use 1 teaspoon instead of 2).
- Grate your own cheese from blocks. Pre-shredded cheeses are coated in cellulose and potato starch to prevent sticking, which actively blocks the protein matrix from melting smoothly, resulting in a gritty sauce.
- Keep your milk and cream warm before adding them to the roux. Pouring ice-cold dairy into a hot flour-and-butter mixture causes thermal shock, which creates stubborn lumps that are nearly impossible to whisk out.
- This mac and cheese will thicken significantly as it cools. When reheating the next day, splash in a tablespoon or two of whole milk to loosen the sauce and restore its creamy texture.
Serving Suggestions
This smoky, decadent mac and cheese is the ultimate crowd-pleaser. To complete your backyard feast, pair it with these complementary dishes:
- Serve it alongside a crisp, tangy Creamy Coleslaw to cut through the rich, cheesy sauce.
- Pair it with juicy Bourbon Chicken Skewers for a sweet and savory contrast.
- Spoon it next to some Balsamic grilled vegetables with a touch of garlic flavor to add a bright, acidic bite to the plate.
- Garnish with finely chopped chives or sliced jalapeños for a fresh kick of color and heat.
Storage and Reheating
Leftover smoked mac and cheese is a beautiful thing, but you have to treat it gently. Store it in an airtight container in the fridge for up to four days.
Do not freeze it.
Freezing breaks the delicate cheese emulsion, leaving you with a watery, separated mess when thawed.
To reheat, avoid the microwave if you can, as it will cause the butter fats to separate and turn greasy. Instead, place the leftovers in a baking dish, stir in a splash of milk or heavy cream to restore the moisture, cover with foil, and bake at 325°F (163°C) for 20 minutes until hot and bubbly.
If you are in a rush, a low-power microwave setting with a damp paper towel draped over the bowl works in a pinch.
Ingredient Substitutes
If you need to swap things out based on what is in your pantry, here are the best tested substitutions:
- Gruyere Cheese: Swap with Fontina, Gouda, or Monterey Jack for a similarly excellent melt and mild flavor profile.
- Panko Breadcrumbs: Use crushed Ritz crackers or crushed potato chips for an extra-savory, buttery crunch.
- Whole Milk: You can use 2% milk, but avoid skim milk as it lacks the fat content needed to stabilize the cheese sauce.
- Dijon Mustard: Substitute with 1 teaspoon of dry mustard powder if you don't have wet mustard on hand.
I hope this smoky, cheesy masterpiece brings as much joy to your table as it does to mine. Grab your tongs, fire up the grill, and let me know how it turns out!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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