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The Best Smoked Mac & Cheese With Bacon (On The Traeger)

Written by Mike Futia | Updated April 25, 2023

This Traeger smoked mac & cheese recipe is the perfect blend of creamy, cheesy and smoky flavors, with a crispy bacon crunch. 

Out of all the amazing BBQ sides dishes you can make, this literally might my favorite of all-time! 

smoked mac and cheese

How To Make Smoked Mac & Cheese With Bacon

We're firing up the Traeger for this smoked mac and cheese, which is going to add a unique and delicious smoky flavor to the dish.

smoked mac and cheese

The combination of all the cheeses strikes a perfect balance of creaminess and sharpness, and the addition of bacon adds not only a crispy texture but also a smoky and salty taste that complements the cheese sauce perfectly! YUM!

The Ingredients

smoked mac and cheese
  • Pasta shells. Use your favorite pasta here. You can also go with elbow macaroni, but we prefer shells.
  • Whole milk. A creamy foundation for the cheese sauce.
  • Cheeses. Smoked cream cheese, Gouda, and Gruyère. So good!
  • Bacon. Thick-cut. To balance the rich creaminess of the cheeses.
  • Unsalted butter. A buttery addition to the cheese sauce. 
  • Flour. To thicken the cheese sauce and create a roux base
  • Seasonings. We're going with smoked paprika, and salt & pepper!  
  • Panko breadcrumbs. For that extra crunch and crispy topping!

The Directions

smoked cream cheese

1. Preheat your smoker to 225°F. Place 8 oz of regular cream cheese on a disposable aluminum pan and generously season with your favorite BBQ rub. Smoke the cream cheese for 2 hours. (Here you can find our full smoked cream cheese recipe).

cooked bacon

2. Cut your bacon into small pieces and cook on the stove until crispy, about 5 minutes, in a large cast iron skillet. Set aside. 

shell pasta

3. Boil the pasta until cooked, then drain and set aside.

4. In a medium saucepan, heat the milk on low heat until warm but not boiling. Keep warm.

melted butter

5. In the same cast iron pan you cooked the bacon in, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to create a roux. Be careful not to let the roux brown.

6. Gradually whisk the warmed milk into the roux, stirring constantly to avoid lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes.

7. Stir in the smoked paprika, salt, and pepper to taste.

smoked mac and cheese

8. Remove the cast iron pan from the heat, and gradually add the seasoned homemade smoked cream cheese, shredded Gouda, and shredded Gruyère, stirring until the cheeses are melted and the sauce is smooth.

smoked mac and cheese

9. Add the cooked shells and bacon to the cheese sauce, stirring until the pasta is evenly coated.

smoked mac and cheese

10. Add a layer of the panko breadcrumbs to the top layer of the mac & cheese.

smoked mac and cheese

11. Smoke the macaroni and cheese on your smoker for 1-2 hours, or until the cheese is melted and bubbly, and the macaroni is heated through.

12. Let it cool for a few minutes before serving. Enjoy!

Storage Tips

  • To Store. Store in an airtight container for up to 3-4 days. You can reheat it in the oven or microwave until it is hot and bubbly again.
  • To Freeze. I don't recommend freezing this mac & cheese as the pasta and cheese will lose its texture after being frozen and thawed. 

What To Serve With Smoked Bacon Mac & Cheese

smoked chicken thighs

The mac & cheese pair nicely with these juicy, tender chicken thighs.

321 ribs

The creaminess of the mac & cheese go perfectly with tender 321 ribs.

For a full-on hearty meal, try pairing this mac & cheese with our smoked pork belly.

Recommended Tools

The Best Pellet Smoker

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The Traeger 780 is my go-to pellet smoker, and what I use to cook all my smoking recipes. 

smoked mac and cheese

The Best Smoked Mac & Cheese (On The Traeger)

Indulge in this mouthwatering smoked bacon mac & cheese recipe, featuring homemade smoked cream cheese, Gouda, and Gruyère for a rich, smoky delight!
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Servings 5 people
Calories 902 kcal

Ingredients
  

  • 1 lb macaroni or you can use shells
  • 4 cup whole milk
  • 8 oz plain cream cheese to be smoked
  • 8 oz smoked Gouda cheese shredded
  • 8 oz Gruyère cheese shredded
  • 8 oz bacon thick-cut
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 tsp smoked paprika
  • 1 cup panko bread crumbs
  • 1 tsp salt
  • 1 tsp black pepper

Instructions
 

  • Preheat your smoker to 225°F. Place 8 oz of regular cream cheese on a disposable aluminum pan and generously season with your favorite BBQ rub. Smoke the cream cheese for 2 hours.
  • Cut your bacon into small pieces and cook on the stove until crispy, about 5 minutes, in a large cast iron skillet. Set aside.
  • Boil the pasta until cooked, then drain and set aside.
  • In a medium saucepan, heat the milk on low heat until warm but not boiling. Keep warm.
  • In the same cast iron pan you cooked the bacon in, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to create a roux. Be careful not to let the roux brown.
  • Gradually whisk the warmed milk into the roux, stirring constantly to avoid lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes.
  • Stir in the smoked paprika, salt, and pepper to taste.
  • Remove the cast iron pan from the heat, and gradually add the seasoned homemade smoked cream cheese, shredded Gouda, and shredded Gruyère, stirring until the cheeses are melted and the sauce is smooth.
  • Add the cooked shells and bacon to the cheese sauce, stirring until the pasta is evenly coated.
  • Add a layer of the panko breadcrumbs to the top layer of the mac & cheese.
  • Smoke the macaroni and cheese on your smoker for 1-2 hours, or until the cheese is melted and bubbly, and the macaroni is heated through.
  • Let it cool for a few minutes before serving. Enjoy!

Nutrition

Calories: 902kcalCarbohydrates: 96gProtein: 27gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 102mgSodium: 936mgPotassium: 651mgFiber: 4gSugar: 13gVitamin A: 1296IUVitamin C: 0.01mgCalcium: 295mgIron: 3mg
Tried this recipe?Let us know how it was!

Mike Futia

Hello, I'm Mike Futia, a passionate griller and BBQ enthusiast. I'm the creator of Grill Frenzy, and I'm committed to sharing my knowledge of grilling and smoking with you. I believe that BBQ and grilling should be accessible to everyone. Whether you're a seasoned pro or just starting out, I'm here to guide you on your grilling journey. Welcome!


LEARN MORE ABOUT MIKE


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