Description
Enjoy a rich and creamy Traeger Smoked Mac and Cheese, featuring a delightful blend of sharp cheddar and mozzarella, topped with a crispy panko and Parmesan crust. This dish is perfect as a comforting main course or a delicious side, infused with smoky flavors for an unforgettable taste experience.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup cream cheese, softened
- 4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, usually about 7-8 minutes.
- Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a large saucepan, melt the unsalted butter over medium heat.
- Once the butter is melted, add the all-purpose flour and whisk continuously for about 2-3 minutes to create a roux. The mixture should be bubbly and slightly golden.
- Gradually pour in the whole milk while whisking to prevent lumps from forming. Continue to whisk until the mixture is smooth and begins to thicken, about 5-7 minutes.
- Reduce the heat to low and add the softened cream cheese, stirring until fully melted and incorporated into the sauce.
- Add the garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper. Stir well to combine.
- Gradually add the shredded sharp cheddar and mozzarella cheeses to the sauce, stirring until completely melted and smooth. This should take about 3-5 minutes.
- Once the cheese sauce is ready, add the cooked elbow macaroni to the saucepan. Stir gently to coat the pasta evenly with the cheese sauce.
- Preheat your Traeger grill to 225°F (107°C). Make sure to use a good quality wood pellet, such as hickory or apple, for a rich smoky flavor.
- Transfer the mac and cheese mixture into a large cast-iron skillet or a disposable aluminum pan for easy cleanup.
- In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Mix well.
- Sprinkle the breadcrumb mixture evenly over the mac and cheese in the skillet.
- For added flavor, you can drizzle a little melted butter over the breadcrumbs before smoking.
- Place the skillet or pan on the preheated Traeger grill.
- Close the lid and smoke the mac and cheese for about 1 hour. This will allow the flavors to meld and the top to become golden and crispy.
- After 30 minutes, check the mac and cheese. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.
- Once the hour is up, check for doneness. The cheese should be bubbly, and the top should be golden brown.
- Carefully remove the skillet from the grill using heat-resistant gloves.
- Let the mac and cheese sit for about 5-10 minutes to cool slightly and set up.
- Garnish with freshly chopped parsley for a pop of color and added freshness.
- Serve warm as a side dish or a main course. Enjoy the rich, smoky flavor combined with the creamy, cheesy goodness!
Notes
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the cheese sauce.
- You can substitute different types of cheese based on your preference, such as gouda or pepper jack.
- This recipe can be made ahead of time and stored in the refrigerator before smoking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes