Cast-Iron Smoked Five-Cheese Mac & Cheese with Garlic-Panko Crunch
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 5 min
The ultimate backyard BBQ side dish. Cavatappi pasta folded into a velvety sharp cheddar, Gruyère, and smoked Gouda Mornay sauce that never turns grainy, smoked in cast iron at 250°F (121°C) to a bubbling 165°F (74°C).
Ingredients (14)
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Helpful tools for making Cast-Iron Smoked Five-Cheese Mac & Cheese with Garlic-Panko Crunch:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Always shred your own block cheese! Pre-shredded bagged cheese is coated in potato starch and cellulose, which prevents smooth melting and turns smoked mac and cheese grainy.
- ✓Pro Tip 2: Adding 4 oz (113 g) of cream cheese provides natural sodium citrate emulsifiers that keep the cheddar and Gouda sauce silky smooth even after 45 minutes on the smoker.
- ✓Pro Tip 3: Clinical Nutrition Note: Swap regular pasta for chickpea or high-protein lupini pasta to add 8g of prebiotic fiber and boost protein to 28g per serving.
🧊 Storage, Freezing & Safe Reheating
Store cooled mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F (175°C) oven with 2 tbsp milk splashed around the edges until 165°F (74°C).
Frequently Asked Questions
Can I smoke the mac and cheese at 225°F alongside a brisket or ribs?
Yes! That is the beauty of this recipe—it cooks happily anywhere between 225°F and 325°F (107°C–163°C). At 225°F (107°C), give it 55 minutes; at 325°F (163°C), it finishes in 30 minutes.
Why did my previous smoked mac and cheese turn out dry?
Dry pasta continues absorbing liquid inside the smoker. Undercooking the pasta by 2 minutes and using a full 3.5 cups (840 ml) of milk ensures the sauce looks slightly loose going in and comes out creamy.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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