Smoked Mac and Cheese on the Traeger Timberline 1300
Smoked Mac and Cheese on the Traeger Timberline 1300 is a easy American recipe that serves 6. 1000 calories per serving. Recipe by Heath Riles BBQ on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $45.10 total, $7.52 per serving
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
Preheat the Grill
Set the Traeger to 275°F and let it preheat for about 5 minutes.
Time: PT5M
Temperature: 275°F
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
Drain and Return Pasta
Drain the macaroni and return it to the pot.
Time: PT2M
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
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
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
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
Second Smoke Phase
Continue smoking for an additional 30 minutes without stirring, allowing the sauce to thicken.
Time: PT30M
Temperature: 275°F
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
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
Dietary info: Vegetarian
Allergens: Milk, Cheese, Wheat
Ingredient Substitutions
- Instead of Elbow Macaroni: Corkscrew pasta, Shells
- Instead of Whole Milk: 2% milk, half-and-half
- Instead of Heavy Whipping Cream: Half-and-half, Evaporated milk
- Instead of Unsalted Butter: Margarine
- Instead of Garlic Butter: Regular butter + garlic
- Instead of Everyday Rub: Any all‑purpose BBQ rub
- Instead of Malcolm's Killer Hog's Hot Sauce: Tabasco, Frank's RedHot
- Instead of Cream Cheese: Neufchatel cheese, Mascarpone
- Instead of Monterey Jack Cheese: Mild cheddar
- Instead of Colby Jack Cheese: Colby, Monterey Jack
- Instead of White Cheddar Cheese: Mild cheddar
- Instead of Regular Cheddar Cheese: Sharp cheddar
- Instead of Extra Shredded Cheese for Topping: Any blend of cheddar and jack cheeses
Equipment Needed
- Disposable Half‑Size Aluminum Pan
- Traeger Pellet Grill
- Large Pot
- Mixing Spoon or Spatula
- Measuring Cups
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Preheating the Traeger to the correct temperature (275°F).
- Stirring the mixture every 30 minutes during the first hour of smoking.
- Adding the reserved cheese topping and allowing it to caramelize at the end.
Chef Tips from the Video
- Grind fresh cheese rather than using pre‑shredded to avoid anti‑caking agents that can affect melt.
- Use a blend of mild and sharp cheeses for depth of flavor.
- If you don’t have a Traeger, a conventional oven set to 275°F works, but you’ll miss the subtle smoke.
Troubleshooting
The sauce is too runny after smoking.
Increase the cooking time by 10‑15 minutes uncovered, or stir in a tablespoon of flour mixed with cold water.
Cheese on top burns before the interior is fully melted.
Cover the pan loosely with aluminum foil for the last 10 minutes, then uncover to finish browning.
Pasta is overcooked and mushy.
Cook the macaroni al dente (1‑2 minutes less than package directions) before mixing with the liquids.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.
Freezer: Portion into airtight containers and freeze for up to 2 months. Reheat in the oven or on the grill.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the mac and cheese mixture (without the topping) up to step 6, cover, and refrigerate for up to 24 hours before smoking.
- The dish can be reheated on the grill at 275°F for 20‑30 minutes, adding fresh topping if desired.
Frequently Asked Questions
What is the cultural significance and history of smoked mac and cheese in American BBQ cuisine?
Smoked mac and cheese blends Southern comfort food with traditional BBQ techniques. The dish originated in the American South where cooks began smoking pasta dishes on pellet grills to add a subtle wood‑smoked flavor, turning a classic side into a star attraction at gatherings.
How does smoked mac and cheese fit into the broader American BBQ tradition?
American BBQ often features hearty, cheese‑laden sides like baked beans and coleslaw. Smoked mac and cheese adds a creamy, indulgent element that complements the smoky meats, making it a popular accompaniment at backyard cookouts and pit‑master events.
What regional variations of smoked mac and cheese exist within the United States?
In Texas, cooks may add jalapeños and smoked cheddar; in the Carolinas, a blend of sharp cheddar and pepper jack is common. Some Midwest versions incorporate smoked gouda or use a deeper smoke flavor with hickory pellets.
What occasions or celebrations is smoked mac and cheese traditionally associated with in American culture?
It’s a favorite at summer barbecues, tailgate parties, and family reunions. Because it can be made ahead and kept warm on the grill, it’s also popular for holiday gatherings like Thanksgiving when a comforting side is needed.
What are the authentic traditional ingredients for smoked mac and cheese versus acceptable substitutes?
Traditional ingredients include elbow macaroni, whole milk, heavy cream, butter, cream cheese, and a mix of Monterey Jack, Colby Jack, white cheddar, and regular cheddar. Substitutes can be any short pasta, half‑and‑half for cream, or other mild cheeses, but the blend of cheeses is key for flavor and melt.
What other American BBQ dishes pair well with smoked mac and cheese?
Smoked mac and cheese pairs beautifully with smoked brisket, pulled pork, grilled chicken, and classic sides like baked beans, corn on the cob, and collard greens.
What makes smoked mac and cheese special or unique in American BBQ cuisine?
The unique element is the low‑and‑slow smoke that infuses the creamy sauce with a subtle wood flavor, creating a depth that baked mac and cheese lacks. The gentle 275°F temperature keeps the cheese from separating while allowing the smoke to permeate.
What are the most common mistakes to avoid when making smoked mac and cheese on a Traeger?
Common errors include overcooking the pasta before smoking, not stirring during the first hour (which can cause the sauce to stick), and adding the cheese topping too early, which can burn before the interior is fully set.
Why does this smoked mac and cheese recipe use a low temperature of 275°F instead of a higher oven temperature?
A low temperature allows the cheese sauce to melt slowly and absorb the smoke without separating or curdling. Higher heat would cause the dairy to break and produce a grainy texture, while the gentle heat preserves a silky consistency.
What does the YouTube channel Heath Riles BBQ specialize in?
Heath Riles BBQ focuses on outdoor cooking, especially using Traeger pellet grills. The channel showcases smoked meats, side dishes, and BBQ techniques with a laid‑back, instructional style aimed at home grill enthusiasts.
How does the YouTube channel Heath Riles BBQ's approach to smoked comfort foods differ from other BBQ channels?
Heath Riles BBQ emphasizes simple, ingredient‑driven recipes that require minimal prep and use everyday pantry items. Unlike some channels that focus on complex rubs or sauces, Heath keeps the flavor profile straightforward, letting the smoke do the work.
Last updated: August 31, 2026
