Smoking side dish comfort food Traeger pellet grill

Smoked Mac and Cheese on the Traeger with Smoked Breadcrumb Topping

Name: Smoked Mac and Cheese on the Traeger with Smoked Breadcrumb Topping
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Elbow macaroni (dry); 6 tbsp Unsalted butter; 0.25 cup All-purpose flour; 3 cup Whole milk; 3 cup Sharp cheddar, shredded; 1.5 cup Gruyère, shredded; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1.5 cup Panko breadcrumbs

Creamy, smoky mac and cheese finished on a Traeger and crowned with a crunchy smoked panko topping. It soaks up a light hickory smoke while baking for an unmistakable pellet-grill comfort side that plays well with barbecue mains or family dinners.

0.0(0 reviews)

Prep: 20m · Cook: 45m · Total65 mins

DifficultyMedium

Serves6

AuthorJake

Smoked Mac and Cheese on the Traeger with Smoked Breadcrumb Topping

Ingredient Spotlight

Gruyère

Gruyère is a hard alpine cheese from the Gruyères region of Switzerland (also made in France) with a nutty, slightly sweet and savory flavor and excellent melting properties. It has a dense texture and a clean, savory aroma rather than a strong ammonia or blue cheese smell. You can find it at supermarket cheese counters, specialty grocers, or well-stocked delis. Good substitutes are Emmental, Comté, or a mild aged Swiss; for more bite, blend in a touch of sharp cheddar or Parmesan.

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread processed into airy, flaky crumbs that fry and bake up lighter and crispier than regular breadcrumbs. They have a neutral flavor and a distinctive crunchy texture rather than the fine, mealy texture of standard breadcrumbs. Panko is sold in the Asian or baking aisle of most supermarkets and in Asian grocery stores. If you can’t find panko, use plain dried breadcrumbs, crushed cornflakes or crackers, or pulse crustless white bread in a food processor for a similar, though slightly denser, result.

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Jake's note

"This recipe balances a silky cheese sauce with a crisp smoked breadcrumb finish—perfect for backyard barbecues or holiday sides. Home cooks will love that the Traeger infusion is subtle but unmistakable."

Smoked Mac and Cheese on the Traeger with Smoked Breadcrumb Topping

This mac and cheese is built around two ideas: an honestly creamy, cheese-forward sauce and the subtle clarity smoke adds when you give it room to breathe on a pellet grill. The blend of sharp cheddar and nutty Gruyère creates a sauce that clings to classic elbow macaroni but still melts silky rather than gluey, while a light hickory or fruitwood smoke thread softens the dairy sweetness and adds that savory “we cooked this outside” note. The toasted panko topping is intentionally bright and crunchy — it offers textural contrast without competing with the cheeses.

This version works because of three small choices: undercook the pasta so it finishes in the oven, build a true roux so the sauce won't split under low heat, and pre-toast the breadcrumbs so they brown quickly on the grill without becoming bitter. It’s a show-stopping side for barbecue nights — it can stand up next to brisket or pulled pork — but it’s just as suited for family dinners when you want a comforting, slightly elevated casserole with a hint of smoke that’s unmistakably pellet-grill in character.

Plan your timing

Enter your target meal time:

5:49 pm–6:00 pm→Preheat Traeger and toast breadcrumbs

6:00 pm–6:11 pm→Cook the pasta

6:11 pm–6:22 pm→Make the roux and cheese sauce

6:22 pm–6:33 pm→Combine pasta and sauce, transfer to pan

6:33 pm–6:44 pm→Smoke and bake on the Traeger

6:44 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Preheat Traeger and toast breadcrumbs

Set your Traeger to 225°F (107°C) and choose a mild fruitwood or hickory pellet for 15 minutes of preheat to build smoke. While it comes to temp, melt 2 tablespoons of the butter in a skillet over medium heat, add the panko and toast until light golden, about 3–4 minutes; remove from heat and set aside.

For this step

6 tbspUnsalted butter
1.5 cupPanko breadcrumbs

Cook the pasta

Bring a large pot of generously salted water to a rolling boil and cook the elbow macaroni 1–2 minutes shy of package directions so it finishes in the oven. Drain well and return to the pot, tossing with a splash of milk or a tablespoon of butter if desired to prevent sticking.

For this step

1 lbElbow macaroni (dry)

Make the roux and cheese sauce

In a medium saucepan melt the remaining 4 tablespoons butter over medium heat, whisk in the flour and cook 1–2 minutes until lightly nutty. Gradually whisk in the milk and simmer until the sauce thickens, about 4–6 minutes; remove from heat and whisk in the shredded cheddar and Gruyère until smooth, then stir in the Dijon and Worcestershire and season to taste.

For this step

0.25 cupAll-purpose flour
3 cupWhole milk
3 cupSharp cheddar, shredded
1.5 cupGruyère, shredded
1 tspDijon mustard
1 tspWorcestershire sauce

Combine pasta and sauce, transfer to pan

Fold the drained pasta into the cheese sauce until evenly coated, adding up to 1/2 cup reserved pasta water if you want a looser texture. Transfer the mixture to a 9x13 cast-iron or ovenproof baking dish, smooth the top, then evenly sprinkle the toasted panko over the mac and dot with a little extra butter if you like a richer crust.

Smoke and bake on the Traeger

Place the prepared dish on the preheated Traeger and smoke at 225°F for 35–45 minutes, or until the sauce is bubbly and the breadcrumb topping is golden. For less smoke and faster browning you can raise the grill to 250°F and bake 25–30 minutes; check near the end so the top doesn't over-brown.

Rest and serve

Remove from the grill and let the mac and cheese rest 8–10 minutes so the sauce firms slightly and is easier to portion. Garnish with chopped chives or extra cracked pepper if desired and serve warm as a comforting smoked side.

Tips from the kitchen

Under-cook the pasta

Boil the elbows 1–2 minutes short of al dente so they finish in the oven and absorb sauce without going mushy.

Reserve pasta water

Keep up to 1/2 cup starchy cooking water to loosen the sauce if it tightens up; a tablespoon at a time restores silkiness.

Grate cheese cold

Shred cheeses from a block while cold to avoid clumping and to ensure a smooth melt into the béchamel.

Toast panko first

Lightly toasting the panko in butter before topping prevents it from absorbing too much sauce and gives instant crunch on the Traeger.

Use a cast-iron dish

Cast iron holds heat and picks up smoke flavors evenly; if using glass, shorten smoke time slightly to avoid over-browning.

Variations & substitutions

Smoky three-cheese

Swap half the Gruyère for smoked gouda or use a cup of smoked cheddar to dial up the smoke in the cheese layer rather than the grill.

Bacon and brisket addition

Stir in chopped crispy bacon or leftover pulled pork before topping for a meaty, barbecue-forward casserole that pairs beautifully with the Traeger flavor.

Gluten-free swap

Use a sturdy gluten-free pasta and a gluten-free flour (or cornstarch slurry) for the roux; reduce simmer time slightly to avoid a gummy texture.

Vegetable boost

Fold in roasted cauliflower or charred corn for texture and a bright counterpoint to the creamy sauce without overwhelming the smoke.

Storage & make-ahead

Cool the baking dish to room temperature, cover tightly, and refrigerate for up to 3–4 days; for longer storage, portion into airtight containers and freeze up to 2 months. Reheat covered in a 350°F oven for 15–20 minutes with a splash of milk to loosen, then uncover for 5 minutes to crisp the topping, or reheat on the Traeger at 300°F to revive smoky character and crunch.

What to serve with it

Serve this alongside smoky mains like brisket or pulled pork, and add something acidic—a bright chopped cabbage slaw or vinegar-forward pickles—to cut the richness. For drinks, pair with a hoppy IPA or a medium-bodied red like grenache; if you prefer wine, a lightly oaked Chardonnay complements the cheese and smoke.

Frequently asked questions

Can I smoke the breadcrumb topping directly on the grill?

Yes — pre-toast them in butter for color, then place them on the mac just before putting the dish on the Traeger so they pick up smoke without burning; you can also smoke some breadcrumbs separately for a stronger flavor to sprinkle on at service.

What if my sauce separates or looks greasy?

If it looks oily, whisk in a spoonful of cold milk or a splash of reserved pasta water off the heat to bring it back together, and avoid boiling once the cheese is added to prevent fat separation.

Can I make this entirely indoors without a Traeger?

Absolutely — bake in a 375°F oven for 20–25 minutes until bubbly and browned; you’ll miss the smoke note, so consider adding a teaspoon of liquid smoke to the sauce sparingly if you want to mimic that flavor.

How do I prevent the top from burning on the Traeger?

Smoke at 225°F for a longer period to gently brown, or raise to 250°F for faster finishing but watch closely near the end; tent foil loosely if the crust is browning too quickly.

Can I assemble ahead and finish on the Traeger?

Yes — assemble, cover, and refrigerate for up to 24 hours; bring to room temperature before placing on the preheated Traeger to ensure even cooking and consistent smoke absorption.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Preheat Traeger and toast breadcrumbs

Unsalted butter6 tbsp
🛒 BuyPanko breadcrumbs1.5 cup

Step 2: Cook the pasta

Elbow macaroni (dry)1 lb

Step 3: Make the roux and cheese sauce

All-purpose flour0.25 cup
Whole milk3 cup
Sharp cheddar, shredded3 cup
Gruyère, shredded1.5 cup
Dijon mustard1 tsp
Worcestershire sauce1 tsp

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Nutrition Facts

Per serving: about 3 cups

Calories941

Total Fat48.3g

Saturated Fat28.3g

Trans Fat1.1g

Polyunsaturated Fat1.4g

Monounsaturated Fat8.8g

Total Carbohydrates88.3g

Dietary Fiber4.2g

Total Sugars1.1g

Protein37.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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