This smoked bacon mac and cheese has become my go-to recipe for cookouts, family dinners, or any gathering where you want something hearty and comforting. The bacon adds a nice salty crunch on top, and the smoking process gives the cheese a deeper flavor.
No time to read the recipe? Pin it to read later ⤵️
Table of contents
Smoked Bacon Mac and Cheese
The creamy cheese and smoky bacon make this a comfort food that goes well with just about any main dish. I make this for every big cookout — it feeds a crowd, it goes on the smoker at the same time as the main, and there’s never any left. The bacon on top is the thing people always comment on first. It’s become one of those reliable recipes that works every time and takes almost no effort to scale up for a larger group.
What You Need
Monterey Jack
Sharp Cheddar or Gouda: grate it yourself from a block. Pre-shredded has added starch that prevents it from melting smoothly. I use sharp cheddar as the base — it gives a nutty, rich flavor that holds up through the smoke.
Parmesan
Pasta Shells or Elbow Macaroni: Cook to al dente only. It finishes cooking in the smoker, and if you cook it all the way through in the pot, it’ll be mushy by the time it comes off.
Bacon: go with thick-cut. Thin bacon falls apart when chopped and gets lost in the sauce. Thick-cut stays in distinct pieces and gives you proper crunch on top.
Salt
Butter
Milk
Garlic Powder
Black Pepper
What Type of Cheese to Use
I like to use a combination of sharp and easy-melting cheese. I use a combination of sharp cheddar, Monterey Jack, and Parmesan. The sharp cheddar gives you a nutty and rich flavor, and the Monterey Jack is salty, creamy, and rich. If you want to add some extra flavor, you can pick up the smoked version of the cheese.
Combinations of easy melting and sharp cheese are:
– sharp cheddar and gouda
– extra-sharp cheddar and mozzarella
– cheddar and Havarti
– or add some spice with pepper jack
I usually recommend grating your cheese. Buy the block of cheese and grate it at home; the cheese is flavorful and has no additives or starch. These additives don’t cook well, and the mac and cheese won’t be as creamy if you use pre-grated cheese.
Sharp cheddar is aged for longer, which intensifies its flavors. I always try to use this cheddar for mac and cheese.
How to Make Smoked Bacon Mac and Cheese
The recipe is easy to make with your Traeger. Extra sauce should be used to accommodate the slow cooking time, and the noodles should be al dente to prevent overcooking.
Step 1: Preheat The Smoker
Preheat your grill to 300°F. If you like a smoky flavor, you could also use a smoking tube.
Step 2: Cook The Pasta
Cook pasta to al dente in salted water, according to package directions. Drain and rinse with cold water.
Step 3: Make The Roux
Place the butter in a saucepan and melt over medium heat. Add the flour and whisk until smooth. Very slowly, add the milk and whisk until thoroughly mixed in.
Turn the heat down to low and add the garlic powder, salt, pepper, and half the cheese. Stir constantly until the cheese is fully melted and the sauce is smooth. The sauce is ready when it coats the back of a spoon — drag your finger across the back and if the line holds clean, it’s thick enough. Don’t rush this stage — the roux is what prevents the sauce from breaking on the smoker.
Step 4: Cook The Bacon and Chop Up
Fry the bacon until it reaches your desired texture, then remove it from the pan and chop it. Add half the bacon to the cheese mixture, reserving the rest for the top.
Step 5: Create Your Mac and Cheese
Place the cooked pasta and cheese mixture into your cooking pan. Top with the remaining bacon and the rest of the cheese.
Step 6: Smoke
Place uncovered in the smoker at 300°F for 45 minutes. At the 30-minute mark, the bacon on top will have started to crisp further, and the cheese will be bubbling at the edges.
The whole Traeger will smell of wood smoke and caramelizing cheese — that’s when you know it’s close. Pull it when the top is evenly golden-brown and bubbling all the way through, not just at the edges.
If the top is browning too fast, loosely cover with foil for the last 10 minutes.
Some Top Tips
The following tips are sure to give you the perfect smoked mac & cheese:
- Do NOT overcook the pasta.
- The low-and-slow cooking time will cause the pasta to absorb more sauce, which may lead to overcooking. Don’t be afraid if it looks too saucy at first, because the pasta will suck it all up as it cooks.
- Let all the cheese melt before checking the sauce for salt.
- Do you like it hot? Add jalapeños or red chili flakes to the sauce to add variety and experiment with the dish.
- If the top of your mac and cheese gets too brown, loosely cover the pan with foil to slow the browning.
How to Store It and Reheat
Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. To reheat, place in a 325°F oven, covered with foil, for 15 minutes, then remove the foil for the last 5 minutes to crisp the bacon topping. Add a splash of milk before reheating if the sauce has thickened too much — stir it through before covering. Freeze for up to 3 months — freeze before adding the bacon topping if possible, then add fresh bacon when reheating from frozen for the best result.
Which Bacon Should You Use?
Thicker-cut bacon is recommended for crumbling, as thinner bacon tends to fall apart when cooked crispy. The butcher bacon is ideal, although thick bacon works well too.
What Type of Pasta to Use
Macaroni is typically used, but If you don’t have macaroni noodles, then any flat-style noodles, or even spirals, can be broken into pieces and do the work.
Regardless of any noodles you use, you can create the perfect smoked Mac & Cheese by ensuring they are slightly undercooked.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
🧀 More Sides to Serve With Mac and Cheese
🌽 Smoked Corn Bread
🍞 Smoked Garlic Bread
🥦 Smoked Broccoli
🥕 Smoked Carrots
🍠 Smoked Sweet Potatoes
🥔 Loaded Mashed Potato Casserole
🥩 Mains to Serve With Mac and Cheese
🥩 Smoked Tomahawk Steak
🍗 Grilled Chicken Drumsticks
🍖 Smoked Pork Belly Burnt Ends
🥩 Grilled Tri-Tip
🍔 Smoked Lamb Burgers
Traeger Smoked Bacon Mac and Cheese
Equipment
- 1 Pellet smoker
Ingredients
- 2 cups cheddar shredded
- 2 cups Monterey Jack shredded
- 2 cups Parmesan shredded
- 2 cups milk
- 1 lb pasta shells or elbow macaroni
- 12 oz cooked bacon chopped
- 1/2 stick butter
- 2 tbsp Garlic powder
- 1 tbsp Black pepper
- Salt to taste
Instructions
- Preheat your Traeger to 300°F, if you like a really smoky flavor you could also use a smoking tube.
- Cook pasta to al dente in salted water, as per package directions then, drain and rinse with cold water.
- Place the butter in saucepan and melt over medium heat, then add the flour and whisk until it is totally smooth then very slowly add the milk and whisk until totally mixed in.
- Turn your heat down to low and add the garlic powder, salt, pepper and 1/2 of cheese and stir until the cheese is totally melted.
- Fry the bacon and when its reaches your desired texture remove from the pan and chop up. Add half the bacon to the cheese mixture. Reverse the rest of the bacon to top.
- Place the cooked pasta and cheese mixture into the cooking pan your using. Top with the remaining bacon and rest of the cheese.
- Place in the smoker for 45 mins uncovered and cook until the top is browned and bubbly.Serve immediately.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
This mac and cheese was epic, especially like the bacon topping!