Smoked mac and cheese is a barbecue classic that appeals to all ages. While it might be tempting to grab the box version, a homemade option is easier than you think and far more impressive. Follow this recipe to wow your guests with your culinary mastery. This dish is perfect for the Traeger Timberline XL, which allows you to boil noodles and create a creamy roux on its integrated induction cooktop before finishing it off with that irresistible wood-fired flavor. Why settle for ordinary when you can make an extraordinary side dish that complements any barbecue feast?
Ingredients for Smoked Mac & Cheese Bake
1 Cup Colby Jack Cheese: Combines Colby and Monterey Jack for a gentle, distinct flavor.
1 Cup Mozzarella Cheese: Semi-soft, non-aged cheese from southern Italy.
1 Cup Sharp Cheddar Cheese: Strong, sometimes earthy-flavored, beloved in the UK.
4 TBSP Salted Butter: Half-stick for roux.
¼ Cup Flour: Use all-purpose or gluten-free flour.
2 Cups Half & Half: Smooth, thick cheese sauce; substitute with whole or almond milk if needed.
1 Lb Macaroni Noodles: Use gluten-free or your preferred pasta shape.
1 tbsp Smoked Q Rock’s Bourbon Brisket Rub Spice Blend: Unique smoky flavor with black pepper and salt flakes aged in Bourbon barrels.
1 tbsp Smoked Q Rock’s Big Easy Spice Blend: Adds delicious Cajun spices.
Parmesan Cracker Crust:
1 Cup Crackers: Use your favorite crackers, gluten-free or regular.
½ Cup Parmesan Cheese: Hard, granular cheese aged for 12 months.
¼ Cup Butter: Melted to hold and toast the crackers and parmesan.
Instructions for making Smoked Mac & Cheese Bake
Elevate your comfort food game with these instructions for making Smoked Mac & Cheese Bake. Combine creamy, cheesy pasta with a hint of smoky flavor, then bake to golden perfection for a deliciously rich and satisfying dish that’s perfect for any gathering.
Boil the noodles
Bring a pot of water up to a boil, and don’t forget to add a pinch of salt to the water before adding your macaroni noodles and boiling for roughly 7 minutes until the noddles are soft, yet still slightly crunchy.
Make the roux
In a medium saucepan, add the butter and allow it to melt. Once melted, whisk in the flour and mix until in becomes a
Melt the cheese
With the roux formed, add in the half & half and sprinkle in some Smoked Q Rock’s Big Easy Spice. Allow that to warm and thicken slightly, then layer in each of the cheeses and allow to melt while stirring continuously.
Mix the noodles and cheese
With the cheese sauce melted and the noodles cooked, start by placing half the noodles in the base on the pan then layer on half the cheese sauce. Fold the noodles, don’t stir them, they may break up. Then layer on the remaining noodles before pouring on the rest of the cheese sauce. Finally, layer in the Smoked Q Rock’s Bourbon Brisket Rub and the Smoked Q Rock’s Big Easy Spice blend, then mix it all together to incorporate.
Make and add cracker crust
Begin by melting the remaining butter in a medium saucepan over medium heat on the Timberline XLs induction top. With the butter melted, add the crushed crackers and the parmesan cheese and allow them to toast over medium heat.
Smoke at 225º
The final step can be done right away, or pull the aluminum pan out of the fridge and smoke this to temp right next to the protein you have going. But if you are doing it by itself, I run this at 225º for about 30-45 minutes.
Variations and Substitutions
This recipe is ripe for changes and customizations to fit your preferences. Whether you swap regular noodles for the gluten-free ones I used, mix and match different cheeses like pepper jack or gouda, or just go with simple salt and pepper instead of the Smoked Q spices, this recipe is one that everyone can make into their own with little effort.
Tips and tricks for making this Smoked Mac & Cheese Bake
- Cook Noodles Al Dente: Boil the noodles until al dente; they’ll finish cooking in the smoker.
- Experiment with Cheese: Use different cheeses like Gouda or Pepper Jack to create various flavor profiles.
- Ensure Creaminess: Make your cheese sauce extra creamy and cheesy to prevent the dish from drying out.
