Homemade Smoked Mac and Cheese



Smoked Mac and Cheese pairs the rich, salty flavor of smoked Muenster with the creamy goodness of a Mac n’ Cheese. This is a BBQ side dish staple! Learn how to make the easiest smoked mac and cheese recipe!


– 16 oz pasta shells, penne, macaroni – 2 ½ cups whole milk – 12 oz evaporated milk – 16 ounces shredded Colby Jack cheese – 8 ounces shredded Muenster cheese – 8 oz cream cheese cubed – ½ cup unsalted butter cubed (1 stick) – 2 teaspoons kosher salt – 2 teaspoons ground mustard – ½ teaspoon ground black pepper


Boil the pasta in salted water according to the package directions. Drain and rinse in cold water to stop the cooking process.


Start your Traeger and set the temperature to 180° F.


In a large bowl, combine the cooked pasta, milk, evaporated milk, Colby Jack cheese, Muenster cheese, cubed cream cheese, and cubed butter. Save a little for topping.


Sprinkle the seasonings (salt, mustard, and pepper) on top and mix in well.


Lightly spray a large square foil pan with cooking spray and then transfer the mac and cheese mixture into the pan.


Place the pan on the pellet grill and smoke for 30-45 minutes depending on how smoky you want the mac and cheese.


Stir to blend the melted mac and cheese and sprinkle the reserved shredded cheese on top. Cover with foil.


Increase the temperature to 400° F and cook until the sauce has thickened (20-30 minutes), then remove the foil and cook for an additional 10-15 minutes.


Remove from the grill and let sit for 10 minutes before serving.

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