Cozy Smoked Mac and Cheese Recipe Will Make You the Star of Your Next BBQ

We all love mac and cheese for its rich, comforting goodness–but it tastes even better with a smoky twist straight from the grill. This bold upgrade transforms the classic into a next-level side by infusing every bite with a wood-fired flavor and golden crispy edges. (Who knew your grill could work smoky magic aside from burgers and ribs?) Keep reading for the smoked mac and cheese recipe that will steal the show at BBQs, potlucks and picnics all season long.

The basics of smoked mac and cheese

This version of mac and cheese follows the standard method of tossing tender macaroni in a cheese sauce and topping it with breadcrumbs. The only difference: it’s baked inside of a grill rather than the oven for a smoky kick. Using the grill also ensures the breadcrumb topping becomes extra golden brown once baked. Give this version a try and you’ll wonder why you didn’t make it sooner!

Ingredient that keeps smoked mac and cheese moist

Adding half-and-half to the mac and cheese is key to keeping it moist during baking. Since it’s thinner than heavy cream, it won’t thicken too much once you combine it with cheese and other ingredients for the sauce. But make no mistake, half-and-half still produces a luscious mac and cheese to serve with any meal.

Traeger’s smoked mac and cheese recipe

The grilling pros at Traeger share their Smoky Mac and Triple Cheese recipe–which uses a blend of cheeses for ultra-comforting, gooey results. A combination of hot sauce and dry mustard add a mild spice that compliments the dish’s smokiness. (Bonus: For an intense smoky flavor with no guesswork, try using a wood pellet grill such as the Traeger Woodridge. It delivers consistent and precise temperature control and consistent heat to achieve a flame-kissed taste every time.)

Smoky Mac and Triple Cheese

Ingredients:

• 2½ cups half-and-half, plus more as needed
• 5 tbsp unsalted butter, chilled, divided
• 8 oz cream cheese, cut in cubes
• 1 tsp hot sauce
• 1 tsp dry mustard
• ¾ tsp freshly ground black pepper
• Kosher salt, for boiling
• 16 oz dried elbow macaroni
• 1½ cups shredded cheddar cheese
• 1½ cups shredded smoked mozzarella or Gouda cheese
• 2 tbsp unsalted butter, melted
• 1 cup panko breadcrumbs
• As needed: smoked paprika, for serving

Directions:

• Yield: 4 servings

1. Set the grill temperature to 180℉ and preheat with the lid closed for 15 minutes.
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.
3. Place the skillet on the grill grates, close the lid, and smoke for 30 minutes.
4. While the sauce smokes, bring a large pot of salted water to a boil. Add the pasta and cook for 1 to 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.
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.
7. Clean the cast iron skillet, then grease with the remaining tbsp 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.
9. Place the skillet on the grill grates. Close the lid and bake the macaroni and cheese until it’s bubbling and the top is lightly browned, 30 to 40 minutes.
10. Dust the top lightly with the paprika before serving. Enjoy!

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This story was originally published May 28, 2025 at 2:30 PM.