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Baked Green Chile Mac & Cheese
by Doug Scheiding

Difficulty 3/5
Prep time 1 hr

Cook time 2 hrs
Serves 8-12

Hardwood Oak

This Baked Green Chile Mac and Cheese recipe by Doug Scheiding is wood-fired flavor amplified. Cold smoked cheddar and mozzarella combines with roasted green chiles for a southwestern take on this classic side dish.


6 Tbsp unsalted butter

16 oz Dry Large Elbow Macaroni Noodles

2.5 cups Half and Half

2 cups Heavy Whipping Cream

12-16 oz 505 Roasted Chopped Green Chiles

24 oz Shredded Cheddar Cheese, divided

8 oz Shredded Mozzarella Cheese

8 oz Cream Cheese

2 Tbsp Traeger Prime Rib Rub


For the Smoked Cheese: Place 16 oz of the shredded cheddar and the 8oz of shredded mozzarella cheese into a shallow pan or cookie sheet. Using a smoke tube with oak pellets, light and place in your unlit Traeger for one hour. Alternatively, you can use Traeger's Cold Smoker accessory to smoke the cheese.

When ready to cook, set the temperature to 300℉ and preheat, lid closed for 15 minutes.

While grill heats, place a large disposable aluminum half pan in the Traeger with the butter. Remove the pan from the grill after the butter has fully melted.

Add the noodles to the pan, along with the half and half, heavy whipping cream, 16 oz of the cold smoked cheddar, all of the smoked mozzarella cheese, and the cream cheese broken into small pieces. Add the green chiles to taste (12 oz for mild and 16 oz for spicy) and stir to combine.

Place the pan in the grill and bake for 2 hours, stirring every 20 minutes. If macaroni and cheese looks like it is getting dry, add a little more half and half and stir to combine.

During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Traeger Prime Rib rub. Serve hot. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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