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.
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.
[rb_related]
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
Can I make this recipe without a Traeger grill?
Yes! You can use any wood pellet grill or even a smoker box on a regular grill to achieve a similar smoky flavor.
What’s the best cheese to use for smoked mac and cheese?
A combination of sharp cheddar, smoked gouda, and Parmesan offers a balance of creaminess and sharp, smoky flavor.
Can I make this dish ahead of time?
Absolutely. You can prepare the mac and cheese up to the smoking step, refrigerate it, and then smoke it just before serving.
How do I reheat leftovers?
Reheat the mac and cheese in a 350°F oven for 20-25 minutes until heated through, adding a splash of milk if it seems dry.
What sides pair well with smoked mac and cheese?
This dish pairs well with grilled meats like ribs or chicken, roasted vegetables, or a simple green salad.
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: 2mgLet me know!
Did you find this post helpful? By leaving a star rating and share, it will help others find my recipes.