When it comes to comfort food, mac and cheese is an undeniable classic. But what if I told you that you could elevate this beloved dish to new heights by adding the rich, smoky flavor of a wood-fired grill? Enter the Wood-Fired Traeger Smoked Mac and Cheese, a dish that brings together the creaminess of traditional mac and cheese with the irresistible aroma and taste of slow-cooked, smoked goodness. Imagine taking that first bite ooey-gooey cheese, perfectly cooked pasta, and a subtle hint of wood smoke that lingers on your palate, creating a symphony of flavors that’s both nostalgic and adventurous.
Cheese milk’s leap toward immortality.
Clifton Fadiman
Whether you’re planning a backyard barbecue, a family gathering, or just a cozy dinner at home, this recipe is sure to impress and satisfy even the pickiest of eaters.
Table of Contents
Why You’ll Love This Smoked Mac and Cheese Recipe
Unparalleled Flavor: The combination of creamy cheese and smoky undertones creates a flavor profile that’s both comforting and exciting.
Perfect for Any Occasion: Whether it’s a summer cookout or a cozy winter dinner, this mac and cheese fits right in.
Customizable: You can tweak the recipe to suit your taste experiment with different cheeses, add bacon or jalapeños, or even top it with breadcrumbs for extra crunch.
Crowd-Pleaser: This dish is universally loved by kids and adults alike, making it an excellent choice for gatherings.
Easy to Make: Despite its gourmet appearance, this recipe is straightforward and beginner-friendly.
How to Make Smoked Mac and Cheese
Ingredients:
- 16 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded smoked gouda
- 1 cup grated Parmesan cheese
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: crumbled bacon, breadcrumbs, sliced jalapeños
Instructions
Preheat the Traeger Grill: Set your Traeger or any other wood pellet grill to 225°F. Use a mild wood like apple or cherry for a subtle smoke flavor.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 2-3 minutes until slightly browned. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
Add the Cheese: Lower the heat and slowly add the cheddar, gouda, and Parmesan, stirring until fully melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, mixing well to ensure every piece is coated.
Prepare for Smoking: Pour the mac and cheese into a cast-iron skillet or aluminum pan suitable for grilling. Sprinkle extra cheese or toppings if desired.
Smoke the Mac and Cheese: Place the skillet on the preheated Traeger grill. Smoke for 45 minutes to an hour, until the top is golden and bubbly with a subtle smoky aroma.
Serve: Let it cool slightly before serving. Enjoy the wood-fired smoked mac and cheese as a side dish or a main course.
Tips for Smoked Mac and Cheese
Choose the Right Wood: Milder woods like apple or cherry add a subtle flavor, while hickory or mesquite offers a stronger smokiness.
Cheese Selection: A mix of sharp and creamy cheeses works best. Smoked gouda adds an extra layer of smoky flavor.
Don’t Overcook the Pasta: Cooking the pasta just until al dente prevents it from becoming mushy during smoking.
Add Toppings: Crumbled bacon, breadcrumbs, or fresh herbs can add texture and extra flavor.
Monitor the Smoke: Keep an eye on your grill’s smoke level to ensure the mac and cheese absorbs just the right amount of flavor.
Food is symbolic of love when words are inadequate.
Alan D. Wolfelt
Recipe FAQ
How to Reheat Smoked Mac and Cheese?
Reheating smoked mac and cheese can be done in several ways, depending on the texture and flavor you wish to preserve:
- In the Oven (Preferred for Best Results):
- Preheat your oven to 350°F (175°C).
- Transfer the smoked mac and cheese to an oven-safe dish.
- Add a splash of milk or cream to maintain its creaminess and prevent drying out.
- Cover the dish with aluminum foil to retain moisture.
- Heat for 20-25 minutes, stirring halfway through, until evenly warmed.
- On the Stovetop:
- Place the mac and cheese in a non-stick pan.
- Add a splash of milk or cream and stir frequently over low to medium heat.
- Cook until warmed through.
- In the Microwave (Quick Option):
- Place a portion of mac and cheese in a microwave-safe dish.
- Add a small amount of milk or cream and cover with a microwave-safe lid or plate.
- Heat in 30-second intervals, stirring between each interval, until hot.
How Long to Smoke Cheese on a Traeger?
The time it takes to smoke cheese on a Traeger grill depends on the type of cheese and the smoking temperature. Here’s a guide:
- Time: Typically, smoking cheese takes about 2 to 4 hours.
- Temperature:
- Keep the temperature below 90°F (32°C) to prevent the cheese from melting.
- Use a cold smoke setup or ensure the ambient temperature is cool.
- Types of Cheese:
- Softer cheeses like mozzarella or brie may take around 2 hours.
- Harder cheeses such as cheddar or gouda can take up to 4 hours for deeper flavor.
- Tips:
- Use wood pellets such as apple, cherry, or hickory for optimal flavor.
- Flip the cheese halfway through to ensure even exposure to smoke.
How Long Does It Take to Smoke Mac?
Smoking mac and cheese generally takes 1 to 2 hours depending on the recipe and desired smokiness. Here’s what you need to know:
- Temperature: Smoke at 225°F (107°C) for a creamy texture and rich flavor.
- Key Steps:
- Prepare your mac and cheese recipe and place it in a smoker-safe dish.
- Use mild wood pellets like apple or cherry for a balanced smoky flavor.
- Stir occasionally if possible to ensure even smoke penetration.
- Optional Crust: If you like a crispy topping, add breadcrumbs before placing it in the smoker.
How Long to Smoke Mac and Cheese (Reddit)?
Based on popular recommendations on Reddit, the ideal time to smoke mac and cheese is around 1.5 to 2 hours at 225°F (107°C). Here are some tips shared by users:
- Enhance Flavor: Add smoked cheese or bacon bits to intensify the flavor.
- Use Aluminum Foil: Cover the dish for the first hour to retain moisture, then uncover for the remaining time for a smoky crust.
- Experiment with Wood Pellets: Reddit users recommend applewood or pecan pellets for a subtle, sweet smokiness.
At What Temperature Do You Smoke Cheese?
Smoking cheese requires a low temperature to prevent melting. The ideal temperature is below 90°F (32°C). Here’s how to achieve this:
- Use a Cold Smoker or Adjust Ambient Conditions:
- On a Traeger grill, consider using a cold smoke attachment.
- Smoke during cooler parts of the day, such as early morning or evening.
- Cheese Selection:
- Harder cheeses like cheddar or gouda are less likely to melt.
- Softer cheeses may require closer monitoring.
- Pro Tip: If the smoker’s temperature rises too much, add ice trays to the grill to keep it cool.
How to Smoke Costco Mac and Cheese on a Traeger?
Smoking Costco mac and cheese on a Traeger grill is a straightforward process:
- Preparation:
- Remove the Costco mac and cheese from its plastic container and transfer it to a smoker-safe dish.
- Optional: Add shredded cheese or breadcrumbs on top for extra flavor and texture.
- Smoking:
- Preheat the Traeger grill to 225°F (107°C).
- Place the mac and cheese on the grill and smoke for 1.5 to 2 hours.
- Stir halfway through to ensure even smoking.
- Wood Pellets:
- Use mild-flavored wood pellets like apple, cherry, or pecan for a subtle smoky flavor.
- Finishing Touch:
- For a crispy topping, broil the mac and cheese in your oven for 2-3 minutes after smoking.
By following these steps, you’ll elevate the flavor of Costco mac and cheese with a delicious smoky twist!
Wood-Fired Traeger Smoked Mac and Cheese
Equipment
- Traeger or wood pellet grill
- Large pot
- Saucepan
- Cast-iron skillet or aluminum pan
- – Whisk
- Wooden spoon
Ingredients
- 16 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded smoked gouda
- 1 cup grated Parmesan cheese
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: crumbled bacon breadcrumbs, sliced jalapeños
Instructions
- Preheat the Traeger Grill: Set your Traeger or any other wood pellet grill to 225°F. Use a mild wood like apple or cherry for a subtle smoke flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 2-3 minutes until slightly browned. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
- Add the Cheese: Lower the heat and slowly add the cheddar, gouda, and Parmesan, stirring until fully melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, mixing well to ensure every piece is coated.
- Prepare for Smoking: Pour the mac and cheese into a cast-iron skillet or aluminum pan suitable for grilling. Sprinkle extra cheese or toppings if desired.
- Smoke the Mac and Cheese: Place the skillet on the preheated Traeger grill. Smoke for 45 minutes to an hour, until the top is golden and bubbly with a subtle smoky aroma.
- Serve: Let it cool slightly before serving. Enjoy the wood-fired smoked mac and cheese as a side dish or a main course.
Notes
Nutrition (Per Serving):
Calories: 530 | Carbohydrates: 45g | Protein: 22g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 760mg | Potassium: 320mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0mg | Calcium: 550mg | Iron: 2mgCommon Mistakes When Making Traeger Smoked Mac and Cheese
- Overcooking the Pasta:
- Cooking pasta past al dente can make it mushy after smoking. Always stop boiling it when it’s slightly firm to the bite.
- Using Too High a Smoking Temperature:
- Temperatures above 225°F can overcook the dish and cause the cheese sauce to separate or burn. Monitor the grill temperature closely.
- Skipping Toppings or Stirring:
- Leaving out toppings like breadcrumbs or bacon can miss an opportunity to enhance texture and flavor. Stirring occasionally during smoking ensures even smokiness.
- Not Choosing the Right Cheese:
- Using only mild cheeses can result in a bland dish. A combination of sharp cheddar, smoked gouda, and Parmesan creates the best depth of flavor.
- Neglecting to Cover for Part of the Smoking Time:
- Not covering the mac and cheese for the first portion of smoking can dry out the dish. Cover it loosely with foil initially, then remove it for a crispy top.
Conclusion
Traeger Smoked Mac and Cheese is a dish that combines the ultimate comfort food with a smoky, wood-fired twist. By following simple steps, choosing the right ingredients, and avoiding common mistakes, you can create a crowd-pleasing masterpiece. The balance of creamy, cheesy textures with the rich aroma of smoke makes this recipe a standout for any occasion whether it’s a family dinner, a summer barbecue, or a cozy winter meal. Experiment with different toppings and cheeses to make it your own, and enjoy the satisfaction of crafting a dish that’s as versatile as it is delicious.
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