The Ultimate Smoked Mac and Cheese: A Backyard BBQ Essential for Your Traeger
Smoked mac and cheese isn’t just a side dish; it’s a culinary experience that elevates any barbecue gathering from good to legendary. This beloved classic, with its creamy, rich cheese sauce and perfectly cooked noodles, takes on an incredible new dimension when infused with a subtle, aromatic kiss of wood smoke. While the convenience of a boxed version might be tempting when you’re in a hurry, creating this masterpiece from scratch is far easier than you might imagine, and the resulting flavor is simply unmatched. Prepare to amaze your guests with your newfound culinary prowess by following this detailed recipe.
This recipe is particularly well-suited for the Traeger Timberline XL. This advanced smoker not only delivers that signature, mouth-watering wood-fired flavor to finish your mac and cheese, but its integrated induction cooktop also streamlines the entire preparation process. From boiling the macaroni noodles to crafting the silky-smooth roux, every step can be conveniently executed on one versatile piece of equipment, ensuring a seamless and enjoyable cooking experience.
Why You Need to Try This Smoked Mac and Cheese Recipe
- Effortlessly Delicious & Versatile Side: With a few straightforward steps, this recipe yields a deeply satisfying mac and cheese that serves as the ideal companion to a wide array of slow-smoked meats. Its creamy texture and smoky depth perfectly complement ribs, brisket, pulled pork, or chicken, making it a guaranteed crowd-pleaser at any barbecue, potluck, or family dinner. This dish is designed to be easy to execute, allowing you to focus on your main protein while still delivering an exceptional side.
- Convenient Make-Ahead Option: One of the greatest advantages of this recipe is its adaptability for advance preparation. You can effortlessly prepare the noodles and the rich cheese sauce, then combine everything in an aluminum pan the day before your event. After refrigerating overnight, simply transfer it to your smoker when you’re ready to cook. This flexibility significantly reduces stress on the day of your gathering, allowing you more time to enjoy with your guests.
- A Smoky Twist on a Traditional Favorite: What truly sets this recipe apart is the unique depth of flavor achieved through the smoking process. By allowing this dish to smoke for 30 minutes or longer, the macaroni and cheese rapidly absorbs a captivating smoky aroma, transforming a classic comfort food into an extraordinary culinary delight. The wood smoke imparts a complex, savory note that traditional baked mac and cheese simply can’t achieve, making it an exceptional gourmet alternative. Just remember to exercise caution and avoid over-smoking, as the noodles and cheese are highly efficient at soaking up that delicious smoky essence.
Essential Ingredients for Your Smoked Mac & Cheese Bake
- 1 Cup Colby Jack Cheese: This popular cheese, a delightful blend of Colby and Monterey Jack, offers a mild, buttery flavor and excellent meltability, making it a fantastic foundation for our cheese sauce. Its gentle notes allow other flavors to shine through while contributing to a smooth, creamy texture.
- 1 Cup Mozzarella Cheese: Hailing from southern Italy, mozzarella is a semi-soft, non-aged cheese renowned for its incredible stretch and mild, milky flavor. When melted, it adds that desirable gooey, stringy quality that is essential for a truly satisfying mac and cheese, complementing the other cheeses beautifully.
- 1 Cup Sharp Cheddar Cheese: A staple in the UK and a global favorite, cheddar is celebrated for its distinctive, often orange hue and its versatile flavor profile. The sharp variety delivers a robust, tangy, and sometimes earthy punch that cuts through the richness and adds a crucial layer of complexity to the cheese sauce.
- 4 TBSP Salted Butter: A simple stick of good quality salted butter is key. Half of this will be crucial for creating the foundational roux, while the remainder will bind and toast the delightful cracker crust, contributing richness to both components of the dish.
- ¼ Cup Flour: For those with dietary needs, a simple all-purpose gluten-free flour works perfectly to create the roux. If allergies are not a concern, feel free to use regular all-purpose flour. The flour acts as a thickening agent, ensuring a consistently smooth and luscious cheese sauce.
- 2 Cups Half & Half: I prefer using half and half for its ability to create a cheese sauce with a wonderfully smooth yet thick and luxurious consistency. Its higher fat content compared to milk prevents the sauce from becoming thin or watery. If half & half isn’t available, whole milk can be substituted, or even almond milk for a dairy-free option, though you might need to adjust the quantity slightly to achieve your desired thickness.
- 1 Lb Macaroni Noodles: While gluten-free macaroni was used for this particular recipe due to family preferences, any macaroni noodle will work perfectly. Don’t hesitate to get creative with other pasta shapes like rotini, bow ties, or cavatappi; their nooks and crannies are excellent for capturing and holding that delicious cheese sauce.
- 1 tbsp Smoked Q Rock’s Bourbon Brisket Rub Spice Blend: This exceptional spice blend introduces unique black pepper and salt flakes, both carefully aged in Bourbon barrels. This aging process imparts a distinctive smoky and subtly sweet flavor profile, adding incredible depth and an authentic barbecue essence to your mac and cheese that goes beyond just smoke.
- 1 tbsp Smoked Q Rock’s Big Easy Spice Blend: By incorporating this fantastic Big Easy blend, you can infuse your smoked mac and cheese dish with the vibrant, zesty, and slightly spicy flavors of traditional Cajun cuisine. It adds a complex layer of aromatics and a lively kick that perfectly complements the rich cheese and smoky undertones.
For the Parmesan Cracker Crust
- 1 Cup Crackers: For a crunchy, contrasting texture, I opted for simple gluten-free crackers, but you are encouraged to choose your absolute favorite crackers for this ingredient. Ritz, butter crackers, or even saltines work wonderfully to create a delicious crumble.
- ½ cup Parmesan Cheese: This exquisite Italian hard, granular cheese is made from cow’s milk and aged for a minimum of 12 months. Its sharp, nutty, and salty notes, when toasted, add an incredible depth of flavor and a delightful crispness to the crust, perfectly balancing the creamy mac and cheese below.
- ¼ Cup Butter: This is where you’ll use the remaining portion of your stick of salted butter. Melting it is essential for binding the crushed crackers and parmesan cheese together, allowing them to toast beautifully into a golden, flavorful crust.
Step-by-Step Instructions for Making Smoked Mac & Cheese Bake
Follow these detailed steps to create a show-stopping smoked mac and cheese that will become a staple at your gatherings.
1. Boil the noodles: Begin by bringing a large pot of generously salted water to a rolling boil. Adding salt at this stage not only seasons the pasta from the inside out but also helps prevent it from sticking. Once boiling, add your macaroni noodles and cook for approximately 7 minutes, or until the noodles are al dente – soft enough to bite, yet still retaining a slight crunch in the center. It’s crucial not to overcook them, as they will finish cooking in the smoker.
2. Prepare the roux: In a medium saucepan, melt 2 tablespoons of the salted butter over medium heat. Once the butter is fully melted and slightly shimmering, whisk in the flour. Continue whisking constantly for 1-2 minutes until the mixture forms a smooth paste and begins to smell slightly nutty. This roux is the essential thickening base for your rich cheese sauce, ensuring a velvety texture without lumps.
3. Melt the cheese into a luscious sauce: With your roux perfectly formed, gradually pour in the 2 cups of half & half, whisking continuously to prevent any lumps. Sprinkle in some Smoked Q Rock’s Big Easy Spice blend at this stage to infuse the base with its vibrant Cajun flavors. Allow the mixture to warm and thicken slightly over medium-low heat, stirring frequently. Once it begins to bubble gently, gradually add each of your shredded cheeses—Colby Jack, mozzarella, and sharp cheddar—in small handfuls, stirring continuously until each addition is fully melted and incorporated. Keep the heat low to prevent the cheese from seizing or becoming grainy. The goal is a smooth, homogenous, and creamy cheese sauce.
4. Combine noodles and cheese: Once your cheese sauce is velvety and the noodles are perfectly cooked and drained, it’s time to combine them. Start by spreading half of the cooked noodles evenly in the bottom of an 8×5 aluminum pan (or similar oven-safe dish). Layer half of the rich cheese sauce over these noodles. Gently fold the noodles and sauce together with a spatula; avoid stirring vigorously, as this can break the delicate al dente noodles. Then, add the remaining noodles, followed by the rest of the luxurious cheese sauce. Finally, sprinkle the Smoked Q Rock’s Bourbon Brisket Rub and the remaining Smoked Q Rock’s Big Easy Spice blend over the top. Gently fold everything together one last time to ensure the spices and cheese sauce are evenly distributed throughout the noodles.
5. Create and add the Parmesan Cracker Crust: For that irresistible crunch, prepare your cracker crust. Melt the remaining 2 tablespoons of salted butter in a medium saucepan over medium heat, utilizing the convenient induction top of your Traeger Timberline XL. Once the butter is melted and bubbling, add the crushed crackers and the parmesan cheese. Toast this mixture for 3-5 minutes, stirring frequently, until the crackers are golden brown and fragrant, and the parmesan cheese is crisp. Evenly sprinkle this delightful crumbly topping over the mac and cheese in the aluminum pan.
6. Smoke to perfection at 225ºF: The final, magical step! This dish can be smoked immediately after preparation, or you can retrieve your aluminum pan from the refrigerator (if prepared ahead) and place it directly into your smoker. Set your Traeger to 225ºF (107°C). If you’re smoking the mac and cheese alongside other proteins, adjust your timing accordingly. For standalone smoking, cook for approximately 30-45 minutes. During this time, the mac and cheese will absorb the incredible wood-fired flavor, the cheese will become perfectly gooey and bubbly, and the cracker crust will turn golden and crisp. The low temperature ensures a gentle smoke infusion without overcooking. Serve hot and enjoy the smoky, cheesy goodness!
Creative Variations and Smart Substitutions
This Smoked Mac & Cheese recipe is incredibly adaptable, inviting you to unleash your creativity and tailor it to your personal tastes or dietary needs. It’s designed to be a flexible foundation for countless delicious possibilities:
- Cheese Combinations: Don’t limit yourself to the suggested blend! Experiment with other fantastic melting cheeses. For a spicy kick, add a cup of Pepper Jack. If you prefer a nuttier flavor with excellent melt, Gruyere or Fontina are fantastic choices. For an even deeper smoky note, consider incorporating some smoked Gouda. A touch of provolone can also add a delightful mild creaminess.
- Noodle Choices: While macaroni elbows are classic, any short pasta shape that holds sauce well will work. Consider using cavatappi (corkscrew pasta) for its ridges, penne, or even rotini. Gluten-free pasta options are widely available and perform beautifully in this recipe, as demonstrated.
- Spice & Herb Blends: If the Smoked Q rubs aren’t on hand, you can substitute with other quality BBQ rubs, or create your own simple blend using smoked paprika, garlic powder, onion powder, a dash of cayenne pepper for heat, and fresh black pepper. Fresh herbs like chopped chives or parsley can also be folded in at the end for brightness.
- Richness & Creaminess: For an extra decadent mac and cheese, consider adding a touch of cream cheese or mascarpone to your sauce. For a slightly lighter version, you can substitute a portion of the half & half with whole milk, but be mindful that the sauce might be a little thinner.
- Exciting Add-ins: This is where you can truly make the dish your own!
- Meaty Delights: Fold in crispy bacon bits, leftover pulled pork, shredded smoked chicken, or even diced ham for a heartier meal.
- Vegetable Enhancements: Sautéed mushrooms, caramelized onions, roasted red peppers, or even a handful of fresh spinach can add flavor and nutrients. For a touch of heat, try diced grilled jalapeños or roasted green chilies.
- Flavor Boosters: A tablespoon of Dijon mustard can add a subtle tang and enhance the cheese flavor. A dash of Worcestershire sauce or hot sauce can also deepen the savory profile.
- Crust Alternatives: Instead of crackers, consider using panko breadcrumbs mixed with Parmesan for a lighter, crispier topping. Crushed pork rinds make an excellent low-carb, savory crust, especially for those following keto diets.
Expert Tips and Tricks for the Perfect Smoked Mac & Cheese
Achieving a truly exceptional smoked mac and cheese is all about mastering a few key techniques and understanding how the ingredients interact. Here are some pro tips to ensure your dish is always a success:
- Cook Noodles Al Dente: This cannot be stressed enough! When boiling your macaroni, aim for a texture that is still slightly firm to the bite. Remember, the noodles will continue to cook and absorb moisture in the hot cheese sauce and, crucially, in the smoker. Overcooked noodles at the boiling stage will result in a mushy, unappetizing texture in the final dish. A good rule of thumb is to reduce the package’s suggested cooking time by 1-2 minutes.
- Get Creative with Your Cheese Selection: While the suggested blend offers a fantastic balance of flavor and melt, the world of cheese is your oyster! Don’t be afraid to experiment.
- For Spice Lovers: Add Pepper Jack or a little smoked cheddar with cayenne.
- For Nutty Depth: Gruyere, Fontina, or even a good quality Emmentaler will add complex notes.
- For Extra Gooeyness: A small amount of cream cheese or American cheese can enhance the smooth, stretchy factor.
- Balance is Key: Aim for a mix of good melting cheeses (like Monterey Jack, mozzarella) and flavorful cheeses (sharp cheddar, smoked gouda) to achieve both texture and taste perfection.
- Always Err on the Side of Creamy & Cheesy: There’s nothing more disappointing than dry mac and cheese. To ensure your smoked mac and cheese is gloriously creamy, rich, and gooey, do not skimp on the liquids and butter in your roux and cheese sauce. The sauce should be generous enough to coat every noodle beautifully. Remember, some moisture will evaporate during smoking, so starting with a slightly looser sauce is often better. Using half & half, rather than milk, provides that extra richness and body.
- Choose Your Wood Wisely: The type of wood you use for smoking will impart distinct flavors.
- Mild & Sweet: Apple or Cherry wood pellets offer a subtle, fruity smoke that won’t overpower the cheese.
- Medium & Classic: Hickory or Oak provide a more traditional, robust BBQ smoke flavor.
- Bold & Rich: Pecan offers a nutty, slightly spicy smoke that pairs wonderfully with rich cheese.
Start with a milder wood if you’re new to smoking mac and cheese, and adjust to your preference.
Smoked Mac & Cheese Bake
Equipment
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1 Traeger Timberline XL (or similar smoker with induction cooktop)
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1 Large Pot
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1 Medium Sauce Pan
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1 Medium Bowl
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1 Whisk
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1 Spatula or Large Spoon
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1 8×5 Aluminum Pan (or similar oven-safe dish)
Ingredients
Noodles & Cheese Sauce
- 1 Cup shredded Colby Jack cheese (for mild flavor and smooth melt)
- 1 Cup shredded mozzarella (for gooey, stretchy texture)
- 1 Cup shredded sharp cheddar cheese (for a robust, tangy flavor)
- 4 tbsp salted butter, divided (2 tbsp for roux, 2 tbsp for crust)
- 1/4 Cup All-Purpose Flour (gluten-free or regular)
- 2 Cups Half & Half (for a rich, creamy sauce)
- 1 tbsp Smoked Q Rock’s Big Easy Spice Blend (for a zesty Cajun kick)
- 1 tbsp Smoked Q Rock’s Bourbon Brisket Rub (for unique smoky, sweet notes)
- 1 lb uncooked Macaroni elbows (or preferred short pasta)
Cracker Crumble Topping
- 1 Cup Crushed Crackers (gluten-free or regular, for crunchy texture)
- 1/2 cup Parmesan cheese (for savory, nutty crispness)
- 1/4 cup salted butter, melted (to bind the crust)
Instructions
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Bring a large pot of salted water to a rolling boil. Add macaroni noodles and cook for roughly 7 minutes until al dente (soft but still slightly crunchy). Drain well.
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In a medium saucepan, melt 2 tbsp of the salted butter over medium heat. Whisk in the flour and mix constantly for 1-2 minutes until it forms a smooth paste and smells nutty (this is your roux).
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With the roux formed, gradually add the 2 cups of half & half, whisking continuously. Sprinkle in some Smoked Q Rock’s Big Easy Spice blend. Allow the mixture to warm and thicken slightly over medium-low heat, stirring frequently. Then, gradually layer in each of the shredded cheeses (Colby Jack, mozzarella, sharp cheddar) in small handfuls, allowing each addition to melt completely while stirring continuously. Keep the heat low to prevent clumping.
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In an 8×5 aluminum pan, spread half of the cooked noodles. Layer half of the cheese sauce over the noodles. Gently fold the noodles and sauce together (do not stir vigorously, as noodles may break). Add the remaining noodles, then pour over the rest of the cheese sauce. Finally, sprinkle in the Smoked Q Rock’s Bourbon Brisket Rub and the remaining Smoked Q Rock’s Big Easy Spice blend, then gently fold everything together to incorporate.
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Prepare the cracker crust: Melt the remaining 2 tbsp of butter in a medium saucepan over medium heat on your Traeger Timberline XL’s induction top. With the butter melted, add the crushed crackers and parmesan cheese. Toast for 3-5 minutes, stirring until golden brown and crisp. Evenly sprinkle this topping over the mac and cheese.
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Smoke the mac and cheese: This can be done immediately or after refrigerating overnight. Place the aluminum pan in your smoker and set the temperature to 225ºF (107°C). Smoke for about 30-45 minutes, or until the mac and cheese is bubbly and thoroughly heated, and the crust is golden and crisp. If smoking alongside other proteins, adjust timing as needed. Remove from smoker, let rest for a few minutes, then serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.