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Smoked Triple Mac & Cheese

Difficulty 2/5
Prep time 20 mins

Cook time 30 mins
Serves 4-6

Hardwood 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 smokin'.


2-1/2 cups, plus more if needed Half and Half

8 oz, cut into cubes Cream Cheese

4 Tbsp Chilled Butter

1 tsp Dry Mustard

1 tsp Hot Sauce, Or More to Taste

3/4 tsp black pepper

16 oz Elbow Macaroni

1-1/2 cups shredded Cheddar Cheese

1-1/2 cups shredded Smoked Mozzarella or Gouda Cheese

1 cup Panko Breadcrumbs

2 Tbsp Melted Butter

Smoked Paprika, for serving


When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.

For the sauce: Combine the half and half, 4 tablespoons of chilled butter, cream cheese, hot sauce, dry mustard and black pepper in a large (12 inch) well-seasoned cast iron skillet.

Place the skillet on the grill grate, uncovered, and smoke the mixture for 30 minutes. Remove the sauce from the grill and whisk until smooth.

Increase the grill temperature to 350 degrees F and preheat, lid closed for 10-15 minutes.

While the sauce smokes, bring a large pot of salted water to a boil on the stovetop. Cook the pasta 1-2 minutes less than the package directions call for; the pasta will continue to cook on the grill.

Drain pasta, rinse with cold water, drain again, and return to the pot. Toss the cooled pasta with the shredded cheeses.

Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.

Coat the inside of a cast iron skillet with butter and pour macaroni and cheese into the buttered skillet smoothing the top. Combine breadcrumbs with melted butter and spread over the top of macaroni.

Place the mac and cheese directly on the grill grate and bake until it is bubbling and the top is lightly browned, about 30-40 minutes. Dust lightly with the paprika. Enjoy!

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  • Illinois
I'd modify it a little, but it's a great recipe
So I've done this 2 or 3 times now. And it's always great. But there are a couple things I'd adjust.

1. 2.5 cups of half and half just isn't enough liquid. I'd say you need more like 3.5 or 2.5 and maybe 1.5 of whole milk. I think it gets too dry using 2.5 cups.

2. don't skimp out on the mustard and hot sauce. The amount on here for the amount of mac you make seems a little short. You really don't notice any kick at all. I'd go on to say think about adding in some of your favorite bbq sauce also into the initial liquid.

3. Always use Gouda over Mozz, just way better.

4. Always use the large elbow mac, don't do the small.
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  • Texas
This Mac and cheese was delicious! It had the perfect consistency. It was very cheesy and creamy but a tad flavorless. I will add a bit of salt and pepper next time! I omitted the breadcrumbs because I’m just not a fan of the crunch on top of macaroni and cheese and it still turned out wonderful! I will definitely be making this again but with added seasonings!
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  • Michigan
Awesome mac n cheese
Made this tonight and it was a big hit, even with the kids! We added bacon and that put it over the top!
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