Smoked Mac and Cheese on the Traeger Timberline 1300

Ingredients

• 1 pound Elbow Macaroni (dry pasta)
• 3 cups Whole Milk (prefer whole milk for richness)
• 1 pint Heavy Whipping Cream (473 ml)
• 0.5 stick Unsalted Butter (softened, cut into wedges)
• 0.5 stick Garlic Butter (butter mixed with minced garlic)
• 2 teaspoons Everyday Rub (BBQ seasoning blend)
• a few dashes Malcolm's Killer Hog's Hot Sauce (optional for heat)
• 8 ounces Cream Cheese (cut into wedges)
• 1 cup Monterey Jack Cheese (shredded)
• 1 cup Colby Jack Cheese (shredded)
• 1.5 cups White Cheddar Cheese (shredded)
• 1 cup Regular Cheddar Cheese (shredded)
• 1 cup Extra Shredded Cheese for Topping (mix of the cheeses above, reserved for the final crust)

Instructions

1. Preheat the Grill

   Set the Traeger to 275°F and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 275°F

2. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 8 minutes.

   Time: PT8M

   Temperature: 212°F

3. Drain and Return Pasta

   Drain the macaroni and return it to the pot.

   Time: PT2M

4. Combine Liquids and Pasta

   In the disposable aluminum pan, add the cooked macaroni, 3 cups of milk, and the pint of heavy whipping cream. Stir to combine.

   Time: PT3M

5. Add Butter, Cream Cheese, and Seasonings

   Add the softened garlic butter wedges, cream cheese wedges, Everyday Rub, and a few dashes of hot sauce. Stir until the butter and cream cheese begin to melt and coat the pasta.

   Time: PT5M

6. Incorporate the Cheeses

   Add the shredded Monterey Jack, Colby Jack, white cheddar, and regular cheddar, reserving about 1 cup for the topping. Mix until the cheeses are evenly distributed.

   Time: PT5M

7. First Smoke Phase

   Place the pan on the preheated Traeger and smoke at 275°F for 1 hour, stirring gently at the 30‑minute mark.

   Time: PT1H

   Temperature: 275°F

8. Second Smoke Phase

   Continue smoking for an additional 30 minutes without stirring, allowing the sauce to thicken.

   Time: PT30M

   Temperature: 275°F

9. Add Cheese Topping

   After roughly 1 hour 45 minutes total, sprinkle the reserved 1 cup of shredded cheese over the top and return the pan to the grill for 20 minutes to melt and lightly caramelize.

   Time: PT20M

   Temperature: 275°F

10. Rest and Serve

    Remove the pan from the grill, let the smoked mac and cheese rest for 5 minutes, then scoop onto plates and enjoy.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

30 g

Carbohydrates

70 g

Fat

60 g

Fiber

2 g