Creamy Smoked Mac and Cheese (No Velveeta)
This easy and creamy Smoked Mac and Cheese is a must-have side dish for holidays and backyard BBQs. Made without Velveeta and packed with flavor, it's got a cheesy crust on the outside and a gooey, creamy center that melts in your mouth. Smoke it low and slow for next-level flavor!
Servings: 8
Calories: 339kcal
Ingredients
- 1.25 cups Cottage Cheese
- 1 cup Whole Milk
- 1.5 cups Cheddar Cheese sharp
- ¾ cup Gruyère Cheese
- 1 tablespoons Gluten-Free Flour
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Mustard Powder
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Sea Salt
- ¼ teaspoon Pepper
- 12 oz Gluten-Free Pasta
Instructions
- Heat a large pot of water over high heat. Once the water has come to a boil, add a generous pinch of sea salt and add your pasta to the boiling water. Cook the pasta to al dente according to the package directions. Be sure to reserve some of the pasta water, as you may want to use it to thin the sauce out.12 oz Gluten-Free Pasta
- While the pasta is cooking, add the cottage cheese, milk, ¾ of the shredded cheddar, ¾ of the shredded gruyere, gluten-free flour, garlic powder, paprika, mustard powder, cayenne pepper, sea salt, and black pepper to the bowl of a food processor. Blend the cottage cheese mixture until it is smooth and creamy. Taste for seasonings and adjust as needed.1.25 cups Cottage Cheese, 1 cup Whole Milk, 1.5 cups Cheddar Cheese, ¾ cup Gruyère Cheese, 1 tablespoons Gluten-Free Flour, ½ teaspoon Garlic Powder, ½ teaspoon Smoked Paprika, ½ teaspoon Mustard Powder, ¼ teaspoon Cayenne Pepper, ¼ teaspoon Sea Salt, ¼ teaspoon Pepper
- Once the pasta is done cooking, drain it well and add it to a large bowl. Pour the blended cheese sauce over the cooked pasta and toss to combine. Transfer the pasta to a greased large cast-iron skillet. Spread the pasta mixture evenly across the pan. Top with the remaining grated cheese.
- Place your cast iron skillet on the grill grates of your Traeger and smoke at 225 degrees for 1 hour.
Notes
Expert Tips And Notes
- Skip fat-free cottage cheese. You need that little bit of fat to help the sauce stay creamy and rich, especially once it hits the smoker, so stick with full-fat or low-fat.
- Always shred your cheese fresh. I know it's tempting to grab the bagged stuff, but pre-shredded cheese has anti-caking agents that mess with the melt. Freshly shredded cheese gives you that ultra-smooth, gooey texture we're after.
- Cook your pasta just to al dente. It's going to keep cooking a bit in the smoker, so if it's too soft from the start, you'll end up with mush. I usually shave 1-2 minutes off the package directions.
- Choosing the Right Wood: The type of wood you use will change the flavor of this mac and cheese. Hickory or mesquite give you that bold, classic BBQ taste, but they can be strong if you're not careful. Apple, cherry, or pecan are milder and slightly sweet, which works great if you want the cheese to shine without too much smoke. Personally, I lean toward applewood for holidays when this is sitting next to brisket-it's just enough smoke without overpowering the plate.
- How Smoky Do You Want It? If you're new to smoking sides, start with a lighter wood and stick to 60 minutes. If you're like us and love that deeper BBQ flavor, go for 90 minutes with hickory or mesquite. Either way, it's all about finding your balance-creamy cheese and smoky flavor in harmony.
- Double the batch. This dish is made for feeding a crowd. Whether you're hosting Thanksgiving, a summer BBQ, or a potluck with friends, this one always disappears fast. You can easily double it and use a large foil pan if you're cooking for a big group.
Nutrition
Calories: 339kcal | Carbohydrates: 35g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 511mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 0.1mg | Calcium: 341mg | Iron: 1mg
