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Smoked Mac and Cheese Recipe
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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!
Course Side Dish
Cuisine American, Southern
Keyword bbq, mac and cheese, pasta, smoked, smoker recipes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest 10 minutes
Total Time 2 hours
Servings 8

Equipment

  • 1 Smoker/Pellet Grill/Traeger

Ingredients

  • 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

Instructions

  • 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. Be sure to reserve a little extra cheese 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 or until the top is browned.
  • Remove from the grill and let sit for 10 minutes before serving.
  • Store any leftovers in the refrigerator.

Notes

Sauce will thicken as you cook.