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!
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.
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
- 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
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).
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.
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.
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.
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.
9. Add the cooked shells and bacon to the cheese sauce, stirring until the pasta is evenly coated.
10. Add a layer of the panko breadcrumbs to the top layer of the mac & 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
The mac & cheese pair nicely with these juicy, tender chicken thighs.
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
- Traeger Grill. I love my Traeger 780, but you can (and should) use your smoker of choice.
- Cherry Pellets. I've really been digging the pellets from BBQ'ers Delight.
- Cast Iron Skillet. Save on dirty dishes and prepare most of this mac & cheese in this one cast iron skillet.
The Best Pellet Smoker
The Traeger 780 is my go-to pellet smoker, and what I use to cook all my smoking recipes.
The Best Smoked Mac & Cheese (On The Traeger)
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!
