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Smoked Mac & Triple Cheese

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1

Hickory

Say goodbye to the blue box and hello to triple smokin' cheesy goodness. Cream cheese, Gouda and cheddar cheese come together like the three amigos for a creamy dish that'll leave your taste buds wanting more.

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  • 2 1/2 Cup half-and-half, plus more as needed

  • 8 Ounce cream cheese, cut in cubes

  • 1 Teaspoon Hot sauce, plus more to taste

  • 1 Teaspoon dry mustard

  • 3/4 Teaspoon Freshly ground black pepper

  • 5 Tablespoon Unsalted butter, chilled, divided

  • 16 Ounce Dried elbow macaroni

  • 1 1/2 Cup shredded cheddar cheese

  • 1 1/2 Cup shredded smoked mozzarella or Gouda cheese

  • Kosher salt, for boiling

  • 2 Tablespoon unsalted butter, melted

  • 1 Cup panko breadcrumbs

  • Smoked paprika, for serving

  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 2

    In a well-seasoned 12-inch cast iron skillet, combine the half-and-half, 4 tablespoons of butter, cream cheese, hot sauce, dry mustard and black pepper.

    • 2 1/2 Cup half-and-half, plus more as needed

    • 8 Ounce cream cheese, cut in cubes

    • 1 Teaspoon Hot sauce, plus more to taste

    • 1 Teaspoon dry mustard

    • 3/4 Teaspoon Freshly ground black pepper

    • 5 Tablespoon Unsalted butter, chilled, divided

  • 3

    Place the skillet on the grill grates, close the lid and smoke for 30 minutes.

    180 ˚F

  • 4

    While the sauce smokes, bring a large pot of salted water to a boil. Add the pasta and cook for 1-2 minutes less than stated on the package. Drain the pasta, rinse with cold water, and return to the pot. Add the cheddar and mozzarella cheeses and stir to combine.

    • 16 Ounce Dried elbow macaroni

    • 1 1/2 Cup shredded cheddar cheese

    • 1 1/2 Cup shredded smoked mozzarella or Gouda cheese

    • Kosher salt, for boiling

  • 5

    Remove the sauce from the grill and whisk until smooth. Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.
  • 6

    Increase the grill temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 7

    Clean the cast iron skillet, then grease with the remaining tablespoon of butter. Pour the macaroni and cheese into the skillet, smoothing the top.
  • 8

    In a small bowl, mix together the bread crumbs and melted butter until well combined. Sprinkle over the macaroni and cheese.

    • 2 Tablespoon unsalted butter, melted

    • 1 Cup panko breadcrumbs

  • 9

    Place the skillet on the grill grates. Close the lid and bake the macaroni and cheese until it is bubbling and the top is lightly browned, 30-40 minutes.
  • 10

    Dust the top lightly with the paprika before serving. Enjoy!

    • As Needed Smoked paprika, for serving

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