Pellet Grill Mac and Cheese [& Tips]
The best smoked mac and cheese recipe for your Traeger, Pit Boss, Camp Chef, Z Grills, etc.
from 1 vote
Main Course, Side Dish
12" cast iron skillet (or a 9" x 13" disposable aluminum pan)
elbow macaroni noodles
can substitute shell pasta
heavy whipping cream
Preheat your pellet grill to 225ºF. Set the smoke setting to high (don't worry about this if you can't customize your smoke setting)
Cook your pasta according to the instructions on the box and strain
In a cast iron skillet, melt butter and whisk in flour until smooth
Whisk in whole milk and heavy whipping cream. Once the mixture begins to bubble, reduce heat to simmer and stir in cream cheese
In small amounts at a time, consistently add shredded cheeses while whisking. As soon as a small handful of shredded cheese smoothly combines with mixture, add more cheese and keep whisking
After the shredded cheese has been whisked in, add the cooked pasta to the skillet. If you're adding something like brisket, lobster, pork, or something else we suggested in the post, do that now
Toss pasta in sauce until all noodles are evenly and thoroughly coated
Place the last cup of shredded cheddar cheese on top of the mac and cheese
Combine Panko and melted butter and evenly pour on top of the entire skillet
Transfer skillet to the pellet grill and close the lid
Keep the temperature at 225ºF for an hour while the mac and cheese smokes
Remove the skillet from the grill and serve while it's still warm and enjoy!
Mac and Cheese, Pellet Grill, Pellet Grill Mac and Cheese, Smoked Mac and Cheese
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