Smoked Mac and Cheese w/ Bacon-Crumb Topping

Smoking pans of ooey gooey mac and cheese are a rite of passage with smokers, and once you get a taste of this lightly smoked and oh-so creamy Smoked Mac and Cheese, you’ll never want it any other way! There are, however, a few tricks to getting this just right and I’ll tell you all about it below!

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Creamy, cheesey, and topped with an irresistible buttery-bacony-crumbly topping, this Smoked Mac and Cheese is over-the-top delish! It’s not a hard dish to make – the toughest part is being patient while the smoker works its magic!

What You Need to Make Traeger Smoked Mac and Cheese

Equipment:

• Traeger pellet grill/smoker – I use a Traeger pellet smoker/grill for this dish, but any electric smoker will work just fine!

For the Mac and Cheese:

• Macaroni noodles – Elbow macaroni works best. Don’t use large shells or rigatoni—they won’t hold the sauce the same way.
• Butter – I use salted butter; unsalted works if you adjust the seasoning.
• All purpose flour – Thickens the cheese sauce. Don’t skip it or the sauce will be too thin.
• Whole milk – Whole milk works best. Low-fat or skim milk will make the sauce thinner and less creamy.
• Heavy cream – Don’t substitute with half-and-half or milk. The sauce won’t be rich or creamy enough.
• Mustard powder – Ground mustard powder. Don’t substitute with prepared mustard—it’ll make the sauce watery.
• Onion powder – Not onion salt, or the mac and cheese will be too salty.
• Garlic powder – Not garlic salt, or the mac and cheese will be too salty.
• White cheddar – Sharp cheddar adds depth; mild cheddar is a safe substitute.
• Gouda – I like using smoked Gouda for extra flavor; regular Gouda works too.
• Cream cheese – Softened. Must be room temperature or it won’t melt smoothly into the sauce.
• Salt – I use kosher salt.
• White ground pepper

For the crumbly topping:

• Cooked, crumbled bacon – Cook until crisp so it adds crunch, not chewiness.
• Panko bread crumbs – Panko stays crispier than regular bread crumbs. Don’t substitute with regular bread crumbs—they’ll get soggy.
• Parmesan cheese – I always grate it fresh for the best flavor; pre-grated works if needed.
• Butter – Melted to mix with panko and Parmesan; salted butter adds flavor, unsalted requires extra seasoning.

How To Make Smoked Mac and Cheese Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

This is a ridiculously good smoked mac and cheese recipe, and it starts with a fairly standard method with a few important tweaks for smoking. Because of the longer cooking time on the smoker, you’ll want extra sauce and pasta that’s cooked very al dente so it doesn’t turn mushy.

Boil the macaroni (or pasta of your choice) in well-salted water until very al dente, shaving 2–3 minutes off the package cooking time.

Drain the noodles and rinse them under cold water until they are cool to the touch. This stops them from continuing to cook. Set aside.

Melt the butter in a medium saucepan over medium heat. Turn off the heat and slowly whisk in the flour until fully combined. Turn the heat back to medium and continue whisking for about 1 minute to cook the flour.

Meanwhile, heat the milk and cream in a saucepan or in the microwave until hot but not scalding.

Slowly pour the hot milk and cream into the butter-flour mixture in a thin stream, whisking constantly to prevent lumps.

Continue cooking the sauce over medium heat, whisking frequently, until it comes to a boil and thickens. Turn off the heat.

Whisk in the mustard powder, onion powder, and garlic powder until fully incorporated.

Add the cream cheese, cheddar, and gouda to the sauce and stir until melted and smooth. If needed, turn the heat back on low for a minute or two to help the cheese melt, but do not let the sauce boil or it may scorch.

Taste the sauce and season with salt and white pepper. Add about ¼ teaspoon white pepper and up to ½ teaspoon salt, or to taste.

Combine the cooked pasta with the cheese sauce and transfer everything into a half-sheet foil pan or a baking dish large enough to hold all the pasta and sauce evenly.

To make the topping:

Combine the Panko crumbs, cooked bacon, and Parmesan cheese in a bowl and mix well.

Add the melted butter and stir until the crumbs are evenly coated. I like using a small silicone spatula here because it helps distribute the butter evenly without crushing the crumbs.

Sprinkle the topping evenly over the prepared mac and cheese.

To cook:

Preheat your Traeger or electric smoker according to the manufacturer’s instructions and set the temperature to 225 F.

Place the pan of mac and cheese on the rack and cook uncovered for about 1 hour so it can absorb that light smoky flavor.

Increase the heat to 325 F and continue cooking for another 20 to 30 minutes until the mac and cheese is hot and bubbly and the topping is lightly crisp.

Serve hot and enjoy every creamy, smoky bite.

How to get More Smoke INto the Mac and Cheese

Chef Jenn’s Tips

• Do NOT overcook the pasta when you boil it. Because of the low-and-slow cooking time, this pasta in this smoked gouda mac and cheese will keep absorbing sauce and can overcook. So start with very al dente pasta.
• If it seems really saucy, that’s because it needs to be! You’ll be surprised how much sauce those noodles will suck up while cooking.
• Don’t check the sauce for salt until all the cheese is in and melted! You may not need to add any extra salt to the sauce.
• Add jalapenos, bacon or ham into the sauce, or add a bit of red chili flakes to the topping to add a bit of variety to this Traeger smoked mac and cheese.
• If you’re splitting this up and smoking it in several pans, you’ll need to cut down on the cooking time AND you’ll need more of the crumb topping. Plan on doubling the bacon topping if you’ve got more than 1 dish going on the Traeger smoker.
• The colder your sauce is when it goes into the smoker, the longer it’ll take to get cooked through. To cut down on some of the time, slowly warm the sauce and noodles up in a large pot until they’re hot but not boiling. Stir constantly to heat it through quickly. Then proceed with the smoking instructions.
• This makes a fairly large batch of smoked pasta, but the recipe is easily halved. Just reduce the cooking time.
• If your grilled pasta starts to get too brown on top, loosely tent some foil over it and that should slow down the browning.

What To Serve With Smoked Mac and Cheese with Bacon

If you need something else with the best Smoked Mac and Cheese with Bacon on the planet, then I’ve got some ideas for you! Bright green veggies go well with this dish, like these Green Beans & Tomatoes. Or, opt for other smoker-cooked goodies like smoked chicken thighs, smoked turkey, or a good ol’ grilled steak. Ham and mac & cheese also go terrifically together, and this Instant Pot ham is a winner!

Can You Freeze Smoked Cheddar Mac and Cheese?

Yes, you can freeze this smoked mac & cheese recipe, but you need to make sure it is thoroughly chilled first. Freeze portions in air-tight containers or a zipper-top bag for up to three months.

How to reheat frozen mac and cheese? I let it thaw naturally in the fridge when I have time, or I’ll pop it into the microwave to thaw. Then, add a few tablespoons of milk to the dish to help the mac and cheese get creamy again. Warm it covered in a low oven (about 300-325-F) or on half power in the microwave.

You’ll find after freezing and reheating that the creamy smoked mac and cheese isn’t quite so creamy any more. That’s because the noodles have sucked up more liquid. Adding a touch of milk, or cream, will help avoid this.

Frequently Asked Questions