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Smoked Mac & Triple Cheese

Smoked Mac & Triple Cheese

By Traeger Kitchen

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.

Prep Time

40 Minutes

Cook Time

1 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
2 1/2 Cup half-and-half, plus more as needed
5 Tablespoon Unsalted butter, chilled, divided
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
Kosher salt, for boiling
16 Ounce Dried elbow macaroni
1 1/2 Cup shredded cheddar cheese
1 1/2 Cup shredded smoked mozzarella or Gouda cheese
2 Tablespoon unsalted butter, melted
1 Cup panko breadcrumbs
As Needed Smoked paprika, for serving
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
2 1/2 Cup half-and-half, plus more as needed
5 Tablespoon Unsalted butter, chilled, divided
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
Kosher salt, for boiling
16 Ounce Dried elbow macaroni
1 1/2 Cup shredded cheddar cheese
1 1/2 Cup shredded smoked mozzarella or Gouda cheese
2 Tablespoon unsalted butter, melted
1 Cup panko breadcrumbs
As Needed Smoked paprika, for serving

Steps

  • 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 / 82 ˚C

    Super Smoke

  • 2

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

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

    • 5 Tablespoon Unsalted butter, chilled, divided

    • 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

  • 3

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

    180 ˚F / 82 ˚C

    Super Smoke

  • 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.

    Ingredients
    •  Kosher salt, for boiling

    • 16 Ounce Dried elbow macaroni

    • 1 1/2 Cup shredded cheddar cheese

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

  • 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 / 177 ˚C

  • 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.

    Ingredients
    • 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 is bubbling and the top is lightly browned, 30-40 minutes.

    350 ˚F / 177 ˚C

  • 10

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

    Ingredients
    • As Needed Smoked paprika, for serving

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