Ultimate Traeger Smoked Mac and Cheese

Are you ready to elevate your comfort food game? Forget everything you thought you knew about macaroni and cheese, because this **Homemade Smoked Macaroni and Cheese recipe** is a true culinary revelation. Crafted with a rich, velvety béchamel cheese sauce and crowned with a golden, crispy topping, this dish achieves an unparalleled depth of flavor thanks to the magic of the smoker. Whether you own a dedicated smoker or a versatile Traeger pellet grill, preparing this ultimate cheesy masterpiece is simpler than you think.

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There’s macaroni and cheese, and then there’s **Smoked Mac and Cheese**. This recipe isn’t just an upgrade; it’s a complete transformation. Infusing that distinct, savory smoky aroma into classic mac and cheese creates an extraordinary flavor profile that will have everyone asking for seconds. It’s a show-stopping side dish or a hearty main course that’s perfect for barbecues, holiday gatherings, or simply a cozy family dinner. My specialty has always been macaroni, and this smoked version is a classic reimagined, truly unbeatable in its deliciousness.

The Allure of Smoked Mac and Cheese

What makes **Smoked Mac and Cheese** so extraordinary? It’s the unique fusion of two beloved culinary worlds: the classic, creamy comfort of macaroni and cheese, and the irresistible depth of flavor only achieved through low-and-slow smoking. Unlike oven-baked versions, smoking infuses every bite with a subtle, earthy, and aromatic essence that complements the rich cheese perfectly. The result is a dish that’s both familiar and exciting, offering a gourmet twist on a household favorite. The exterior gets a beautiful, golden-brown crust, while the interior remains gloriously gooey and infused with that signature smoky goodness. This isn’t just a side dish; it’s a centerpiece.

Choosing the Perfect Pasta

While traditional **macaroni and cheese** often calls for classic elbow macaroni, don’t limit yourself! The choice of pasta can significantly impact the dish’s texture and ability to hold that luscious cheese sauce. Elbow macaroni is always a reliable choice due to its small size and curved shape, which traps sauce beautifully.

However, I’m particularly fond of using cellentani pasta. Its corkscrew shape and ridged surface are exceptional at capturing and holding onto the creamy sauce, ensuring every bite is packed with cheesy flavor. Other excellent alternatives include:

• Cavatappi: Similar to cellentani, these corkscrew-shaped tubes have ridges that are perfect for scooping up sauce.
• Medium Shells (Conchiglie): Their concave shape acts like a little cup for the cheese sauce.
• Penne or Ziti: Tubular pastas work well, especially if you prefer a slightly firmer bite.

When cooking your pasta, remember to boil it to al dente according to package instructions. Since the pasta will continue to cook slightly in the smoker, undercooking it by just a minute or two can help prevent it from becoming mushy, ensuring a perfect texture in the final dish.

Selecting Your Cheese Blend

The secret to an incredibly flavorful and complex **smoked mac and cheese** lies in a well-chosen cheese blend. A single cheese can be good, but a thoughtful combination creates layers of taste and an irresistible texture. My personal favorite trio includes sharp cheddar, gouda, and gruyere.

• Sharp Cheddar: This is the backbone of classic mac and cheese, providing a robust, tangy, and familiar flavor that stands up beautifully to the smoky notes.
• Gouda: Offering a rich, nutty, and subtly sweet caramel-like taste, gouda melts beautifully and adds a smooth, creamy dimension. For an extra smoky kick, consider using smoked gouda.
• Gruyere: A sophisticated addition, gruyere brings a rich, creamy, salty, and slightly nutty flavor with a hint of earthy sweetness. It enhances the depth without overpowering the other cheeses.

Beyond this core blend, feel free to experiment with other cheeses. Here are more examples of cheeses that melt well and contribute unique flavors:

• White Cheddar: A milder alternative to yellow cheddar, offering a clean, sharp flavor.
• Fontina: A super soft, wonderfully meltable cheese with a mild, buttery, and slightly nutty flavor.
• Parmesan or Pecorino Romano: A small amount adds a salty, umami depth, but use sparingly as they can be intense.
• Muenster: A semi-soft cheese with a mild flavor and excellent melting properties, contributing to a silky sauce.
• Provolone or Mozzarella: Can be used for extra stretch and mild creaminess, though they might dilute the bolder flavors if used in large quantities.

The Golden Rule: Grate Your Own Cheese!

This cannot be stressed enough: **always purchase your cheese in block form and shred or grate it yourself.** While convenient, pre-shredded cheese contains anti-caking agents like cellulose or potato starch to prevent clumping and extend shelf life. These additives do not melt smoothly, resulting in a grainy, less creamy sauce. Grating your own cheese, either by hand or with a food processor, makes an enormous difference in the texture and overall quality of your **homemade smoked mac and cheese**.

Understanding Cheddar Ages

The terms “mild,” “medium,” “sharp,” and “extra sharp” for cheddar cheese refer to its aging period, which directly impacts its flavor intensity:

• Mild Cheddar: Aged 2-3 months, offering a creamy, subtle taste.
• Medium Cheddar: Aged 4-6 months, with slightly more flavor than mild, but without the distinct “bite” of sharper varieties.
• Sharp Cheddar: Aged 6-12 months, developing a pronounced and distinct tangy flavor. This is typically my go-to for mac and cheese, as its bold taste holds up well.
• Extra Sharp Cheddar: Aged for a year or more, boasting a very intense and sharp taste. While delicious for eating raw or with wine pairings (like on a Charcuterie Cheese Board), its strong flavor can sometimes be overwhelming in a cooked dish.

Considering all these factors, sharp cheddar consistently provides the perfect balance of flavor and melt for a truly satisfying mac and cheese.

Crafting the Ultimate Creamy Cheese Sauce

The cheese sauce is arguably the most critical component of this **smoked mac and cheese recipe**. A truly great cheese sauce begins with a properly made roux, which forms the foundation of a classic béchamel sauce. This French mother sauce is simply butter and flour cooked together, then slowly whisked with milk or cream to create a thick, smooth base.

Here’s why each step in making the béchamel is vital:

1. The Roux: Equal parts butter and flour are cooked together until a paste forms. This paste acts as a thickening agent, ensuring your sauce is rich and not watery. Cooking the roux for a minute or two also helps to cook out the raw flour taste.
2. Dairy Integration: Gradually adding milk (any kind works, but whole milk or 2% will yield a creamier result; be mindful the milk’s flavor will be present) and heavy whipping cream to the roux, while continuously whisking, creates a smooth, lump-free sauce. The heavy cream adds luxurious richness, making the sauce extra decadent.
3. Cheese Melt: Once the béchamel is smooth and slightly thickened, the shredded cheeses are incorporated gradually. Stir constantly over low heat until the cheese is fully melted and integrated, ensuring a homogeneous, silky texture.
4. Seasoning is Key: Don’t underestimate the power of seasoning! After adding the cheese, incorporate smoked paprika, onion powder, salt, and black pepper. The smoked paprika specifically enhances the smoky essence, making it a perfect match for the smoked pasta. **Taste, taste, taste!** This is where you adjust the flavor profile to your liking, ensuring the sauce is vibrant and well-balanced, as this flavor will define your entire dish.

A well-made béchamel forms a stable base, preventing the sauce from breaking or becoming oily. It’s the foundation for truly luscious mac and cheese.

Wood Pellet Selection for Smoking

When it comes to smoking dishes with cheese, the type of wood or pellets you choose is crucial for achieving the perfect balance of smoke flavor. Overpowering, strong woods can easily mask the delicate cheese flavors and create an acrid taste. Therefore, **mild pellets are always the best choice.**

I highly recommend using fruit woods or other subtly flavored pellets such as:

• Apple: My go-to choice. Applewood offers a sweet, fruity, and very mild smoke that beautifully complements the creamy cheese without overwhelming it.
• Cherry: Similar to apple, cherry wood provides a delicate, slightly sweet, and fruity smoke that imparts a lovely color to the dish.
• Pecan: A slightly nutty and mild smoke that adds a pleasant depth without being too assertive.
• Maple: Another excellent option for a mild, sweet smoke that pairs well with dairy and pasta.

Avoid strong, robust woods like hickory, mesquite, or oak for **smoked mac and cheese**. While fantastic for beef or pork, they tend to be too intense for cheesy dishes and can result in a bitter, overwhelming smoky flavor. The goal is to enhance the cheese, not compete with it.

Step-by-Step Guide to Smoked Mac and Cheese

Crafting this incredible **Traeger Smoked Mac and Cheese** involves a few straightforward steps. Detailed measurements and full instructions are also provided in the recipe card below, but here’s a breakdown of the process to guide you:

1. Preheat Your Smoker: Begin by preheating your smoker or pellet grill (like a Traeger) to a precise 225 degrees Fahrenheit (approximately 107 degrees Celsius). Maintaining a consistent low temperature is key for optimal smoke infusion.
2. Cook the Pasta: In a large pot of salted boiling water, cook your chosen pasta (elbow macaroni or cellentani work wonderfully) according to the package directions, aiming for an al dente texture. Drain thoroughly and rinse with cold water to halt the cooking process and prevent sticking.
3. Prepare the Roux: Heat a saucepan or large skillet over medium heat. Add the butter and allow it to melt completely. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes until a smooth paste, or roux, forms and the raw flour smell cooks off.
4. Create the Béchamel: Gradually pour in the milk and heavy whipping cream, whisking constantly to ensure there are no lumps and the sauce remains smooth. Continue to stir until the mixture begins to thicken slightly.
5. Add the Cheese: Reduce the heat to low. Add about half of your shredded cheese blend (sharp cheddar, gouda, gruyere) to the sauce. Stir gently until all the cheese is completely melted and incorporated, creating a luscious, creamy sauce.
6. Season the Sauce: This is a crucial step for flavor. Stir in the onion powder, smoked paprika, salt, and black pepper. Taste the sauce frequently and adjust the seasonings as needed. Remember, this sauce dictates the final flavor of your mac and cheese, so ensure it’s perfectly balanced and delicious.
7. Combine Pasta and Sauce: Return the cooked and drained pasta to the large pot. Pour the prepared cheese sauce over the pasta and stir thoroughly until every piece of pasta is evenly coated in the rich, creamy sauce.
8. Layer into Pan: Lightly spray a 12-inch cast iron skillet or a 9×13 inch baking dish (suitable for grills) with cooking oil. Spread half of the sauced pasta into the bottom of the pan. Sprinkle with a portion of the remaining shredded cheese. Add the rest of the pasta, then top with the remaining shredded cheese for a beautiful, browned crust.
9. Smoke to Perfection: Transfer the pan to your preheated smoker. Smoke for 1 to 2 hours, or until the cheese on top is melted, bubbly, and slightly browned to your liking. The longer it smokes, the more intense the smoky flavor will be.

Optimal Smoker Temperature

For the **best smoked mac and cheese**, maintaining a consistent temperature is paramount. You will want to smoke this dish at a steady **225 degrees Fahrenheit (107°C)**. This low temperature is ideal for infusing the pasta and cheese sauce with a rich, smoky flavor without drying out the dish or burning the cheese. It allows for a gentle cooking process where the ingredients slowly absorb the aromatic smoke, resulting in a deeply flavored and perfectly creamy outcome. Higher temperatures can lead to rapid cooking and a less intense smoke profile, missing the essence of a truly smoked dish.

Smoking Time and Doneness

The cooking time for your **smoked mac and cheese** is flexible and depends entirely on your desired level of smoky flavor. The dish typically takes about **50-60 minutes** to cook through on the smoker at 225 degrees Fahrenheit, during which it will develop a subtle smoky essence.

However, if you crave a more pronounced, robust smoky flavor, I recommend extending the cooking time to **around 2 hours**. During this extended period, the mac and cheese will absorb more of that wonderful smoky aroma, deepening its overall profile. Keep an eye on the dish, ensuring the edges are bubbly and the cheese on top has melted into a golden, delicious crust.

Thanks to the foundational flour and butter roux, combined with a creamy béchamel cheese sauce, you should have no issues with your mac and cheese drying out, even with longer smoking times. The rich dairy and thick sauce act as a protective barrier, keeping the pasta moist and tender. Just ensure your smoker maintains a consistent temperature of around 225 degrees Fahrenheit throughout the process for the best results.

The Best Pan for Smoked Mac and Cheese

The choice of pan can impact how your **smoked mac and cheese** cooks and presents. My absolute favorite is a **12-inch cast iron skillet**. Cast iron excels at retaining and distributing heat evenly, which is crucial for a consistent cook on the smoker. It also lends a beautiful, rustic presentation and helps develop a fantastic crust on the bottom and sides of the mac and cheese. A 10.5-inch cast iron skillet will be too small for this recipe, so if you plan to use a smaller pan, be sure to reduce the ingredients by half or a third to prevent overflow.

Alternatively, any baking pan that is oven-safe is also safe for use in a Traeger or other smoker. This includes common options like:

• Metal Baking Dishes (e.g., aluminum, stainless steel): These will heat up faster, which can be beneficial for quicker cooking, but they may also lose heat more rapidly once removed from the smoker.
• Glass or Ceramic Baking Dishes: These materials tend to hold a more consistent temperature, promoting even cooking. However, they take longer to heat initially and can be prone to smoke-staining over time, which is another reason why cast iron is often preferred for its durability and aesthetic appeal.

Regardless of the material, ensure your chosen pan is deep enough to accommodate all the ingredients and is rated for high-heat use on a grill or smoker.

Customizing Your Smoked Mac and Cheese: Add-Ins & Substitutions

One of the joys of **homemade mac and cheese** is its versatility. Our **smoked mac and cheese recipe** is a fantastic base, but don’t hesitate to customize it with your favorite add-ins to create an even more personalized and exciting dish. Here are some popular ideas to inspire you:

• Crispy Topping: For an extra layer of texture, sprinkle a generous amount of panko or regular breadcrumbs over the top before smoking. You can also mix them with melted butter for a richer crust.
• Smoked Meats:
  • Bacon: Crispy bacon bits mixed in or sprinkled on top add a salty, smoky crunch that pairs incredibly well with cheese.
  • Pulled Pork: Leftover smoked pulled pork is a natural fit, turning your mac and cheese into a hearty main course.
  • Chicken: Shredded smoked chicken, or even rotisserie chicken, can be folded in for added protein and flavor.
• Seafood Delights:
  • Lobster: For a luxurious twist, add chunks of cooked lobster meat.
  • Shrimp: Sautéed shrimp, added during the final stages of mixing, offers a sweet and savory counterpoint.
  • Crab: Flaked crab meat, especially lump crab, makes for an indulgent and rich dish.
• Vegetables & Aromatics:
  • Caramelized Onions: Sweet, tender caramelized onions bring a wonderful depth and savory sweetness.
  • Jalapeños: Diced fresh or pickled jalapeños add a spicy kick.
  • Roasted Garlic: Mashed roasted garlic stirred into the cheese sauce can add an incredible depth of flavor.
  • Sautéed Mushrooms: Earthy mushrooms can complement the smoky notes beautifully.
• Flavor Boosters:
  • Mustard Powder: A pinch of dry mustard powder in the cheese sauce enhances the cheesy flavor without adding a mustard taste.
  • Hot Sauce: A few dashes of your favorite hot sauce can provide a subtle warmth and complexity.
  • Herbs: Fresh chives or parsley sprinkled on top after cooking add freshness and color.

Feel free to mix and match these ideas to create your ultimate **smoked mac and cheese** masterpiece!

Can You Prepare Smoked Mac and Cheese Ahead of Time?

While this **Traeger Smoked Mac and Cheese** is undeniably best served fresh, right out of the smoker when the cheese is still soft, gooey, and piping hot, there are ways to manage it for entertaining. If you’re making it for a crowd and need to keep it warm, I recommend leaving it in a low-temperature oven (around 150-200°F or 65-93°C), tightly covered with foil, for a short period. This helps maintain its creamy texture.

However, I generally **do not recommend prepping the entire dish in advance to cook later.** The primary reason for this is the cheese. When shredded cheese is exposed to air for an extended period, it begins to stiffen and can develop a drier texture. This means it won’t melt as nicely or integrate as smoothly into the sauce when cooked later, potentially leading to a less creamy and cohesive final product.

If you absolutely must do some prep work in advance, focus on components that won’t compromise the final texture: cook the pasta, grate the cheeses, and even make the roux ahead of time. Store these separately, and then assemble and smoke the dish closer to serving time for the freshest and most delicious results.

Storage Best Practices

To keep any leftover **smoked mac and cheese** tasting great, allow it to cool completely before storing. Transfer the leftovers to an airtight container and refrigerate promptly. It will stay fresh and delicious for **3-4 days** in the fridge.

Reheating for Maximum Enjoyment

Reheating mac and cheese can be tricky, as you want to restore its creamy texture without it becoming dry or greasy. Here are the best methods for reheating your **smoked mac and cheese** leftovers:

• Air Fryer (Recommended): For individual portions, the air fryer is excellent. Place your mac and cheese in an air-fryer-safe dish, add a splash of milk or cream (about a tablespoon per serving) to help rehydrate the sauce, and heat at **350 degrees Fahrenheit (175°C) for 4-5 minutes**, or until heated through and bubbly. This method often helps crisp up the topping again.
• Oven: For larger portions, the oven works well. Place the mac and cheese in an oven-safe dish, add a little milk or cream, cover with foil to prevent drying, and bake at **350 degrees Fahrenheit (175°C)** until warm throughout (usually 15-25 minutes, depending on the amount). Uncover for the last few minutes if you want to re-crisp the topping.
• Microwave: While convenient, the microwave is generally the least ideal method as it can alter the texture, often making the cheese sauce less creamy and sometimes rubbery. If using, heat in short intervals (30-60 seconds), stirring in between, and add a small amount of milk or cream to help restore moisture.

Freezing Smoked Mac and Cheese: Tips

Yes, you can freeze leftover **smoked mac and cheese**, and I often enjoy doing so! To freeze, ensure the dish is completely cooled. Portion it into freezer-safe containers or wrap it tightly in foil and then plastic wrap. It can be stored in the freezer for up to 2-3 months.

When you’re ready to enjoy it, thaw the frozen mac and cheese in the refrigerator overnight. Reheat using the air fryer or oven method, as described above, always adding a splash of milk or cream to rehydrate the sauce and bring back its creaminess. It’s important to note that when freezing and reheating dishes with a high dairy content, some **separation can almost always occur**. The sauce might appear slightly less homogenous or perfectly creamy compared to fresh. If this textural change is something that bothers you significantly, you might prefer to enjoy this recipe fresh or just from the fridge.

Perfect Pairings for Smoked Mac and Cheese

This rich and flavorful **Smoked Mac and Cheese** pairs wonderfully with a variety of classic barbecue and comfort food sides. Here are some fantastic recipes to serve alongside it:

• Bacon Ranch Pasta Salad
• Southern Baked Beans
• Southern Coleslaw
• Southern Potato Salad
• Easy Spaghetti Salad
• Smoked Baked Potatoes
• Traeger Smoked Corn on the Cob
• Smoked Cream Cheese

More Mac and Cheese and Pasta Inspirations

If you’re a fan of comforting pasta dishes, especially mac and cheese, you’ll love these other recipes:

• Southern Soul Food Baked Mac and Cheese
• Lobster Mac and Cheese
• Bacon Gouda Mac and Cheese
• Slow Cooker Chili Mac and Cheese
• Seafood Stuffed Pasta Shells
• Southern Chicken Spaghetti
• Creamy Lemon Chicken Pasta
• Cheesy Taco Pasta
• Chicken Mac and Cheese
• Simple Stovetop Mac and Cheese

Explore More Traeger and Smoker Recipes

Harness the power of your Traeger or other smoker with these delicious smoked recipes:

• Traeger Smoked Salmon
• Traeger Smoked Chicken Breast
• Smoked Salsa
• Traeger Smoked Bacon
• Traeger Smoked Turkey
• Traeger Smoked Ribs (3-2-1 Method)
• Traeger Smoked Chicken Wings
• Smoked Lobster Tail
• Traeger Smoked Whole Chicken
• Traeger Smoked Brisket

Other Recipes You’ll Adore

Traeger Smoked Mac and Cheese

Brandi Crawford

This is the best Homemade Smoked Macaroni and Cheese recipe you will find. It’s made with a creamy béchamel sauce interior and topped with a crunchy, browned cheese topping. This dish can be made with any smoker or pellet Traeger grill.

5 from 4 votes

Print Recipe
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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course dinner, lunch

Cuisine American, Southern

Servings 10 servings

Calories 455 kcal

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Equipment

• Traeger Pellet Smoker
• Smoker Pellets

Ingredients

• 1 pound elbow macaroni or cellentani pasta
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2-3 cups milk (whole milk or 2% recommended)
• 1 cup heavy whipping cream
• ½ teaspoon smoked paprika (adjust to taste, up to 1 teaspoon for more smoky flavor)
• ½ teaspoon onion powder
• salt and freshly ground black pepper to taste
• 2 cups freshly shredded sharp cheddar cheese
• 1 ½ cups freshly shredded gouda cheese
• 1 cup freshly shredded gruyère cheese
• cooking oil spray

Instructions

• Preheat your smoker to 225 degrees Fahrenheit (107°C).

Pasta Preparation

• Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
• Drain the pasta thoroughly and rinse with cold water to prevent it from sticking and overcooking. Set aside.

Cheese Sauce Preparation

• Heat a large saucepan or skillet over medium heat. Add the butter and allow it to melt completely.
• Once the butter is melted, add the flour and whisk constantly for 1-2 minutes to create a smooth roux. Cook until the raw flour smell dissipates.
• Gradually whisk in the milk and heavy whipping cream until the sauce is smooth and slightly thickened.
• Reduce heat to low. Add half of all the shredded cheeses (sharp cheddar, gouda, gruyère) and stir constantly until the cheese is completely melted and incorporated into the sauce.
• Stir in the onion powder, smoked paprika, salt, and pepper. **Taste the sauce repeatedly** and adjust seasonings as necessary to achieve your desired flavor profile. This sauce provides the main flavor for the mac and cheese.
• Return the drained pasta to the large pot. Pour the prepared cheese sauce over the pasta and stir until every noodle is fully combined and coated.

Assembly and Smoking

• Lightly spray a 12-inch cast iron skillet or a 9×13 inch oven-safe baking dish with cooking oil.
• Spread half of the sauced pasta into the prepared pan. Top with a layer of some of the remaining shredded cheese.
• Add the remaining pasta layer, and then sprinkle the rest of the shredded cheese generously over the top.
• Place the pan in the preheated smoker. Smoke for **1-2 hours** until the cheese on top is melted, bubbly, and slightly browned.

  For a slight smoky flavor, cook for 50-60 minutes. For a stronger, more pronounced smoky flavor, extend cooking to around 2 hours.

• For a crunchy, browned top and a super creamy interior, once smoking is complete, you can optionally transfer the dish to an oven and broil for 2-3 minutes until the topping is golden brown. Watch carefully to prevent burning.

Recipe Notes

• Oven Baking Option: If you don’t have a smoker, you can bake this dish in the oven at 375 degrees Fahrenheit (190°C) for 35-45 minutes, or until bubbly and golden brown.
• Pellet/Wood Choice: Recipes with cheese generally benefit from mild pellets like apple, cherry, or pecan. Applewood is highly recommended for its sweet and subtle smoke.
• Pasta Shape: While elbow macaroni is traditional, cellentani pasta with its corkscrew shape and ridged surface is excellent for capturing sauce. Any similar pasta shape will work.
• Milk Type: Any type of milk can be used, but keep in mind that the taste of the milk will contribute to the final flavor profile of the dish. Whole milk or 2% milk will provide the creamiest results.
• Freshly Grated Cheese: Always use block cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that hinder smooth melting, resulting in a less creamy sauce. A food processor can make this quick and easy.
• Extra Cheesy: For an even creamier and cheesier dish, feel free to add an extra 1-2 cups of your favorite shredded cheese to the sauce.
• Pan Size: A 12-inch cast iron skillet is ideal. A 10.5-inch cast iron skillet will be too small for the full recipe; if using a smaller pan, reduce ingredient quantities by half or a third. Ensure any pan used is safe for grilling/smoking.
• Pan Material Considerations: Metal pans heat faster, while glass and ceramic pans maintain a more consistent temperature. Be aware that glass and ceramic pans may get smoke-stained over time; cast iron is often preferred for its durability and resistance to staining.
• Preventing Dryness: The béchamel cheese sauce, made with a flour and butter roux, helps prevent the mac and cheese from drying out during smoking. Ensure the smoker temperature remains around 225 degrees Fahrenheit for optimal moisture.
• Make-Ahead Prep: Avoid prepping the dish fully in advance for later cooking, as the cheese can stiffen when exposed to air, affecting its melting quality and the overall creaminess of the final dish. It’s best assembled just before smoking.

Nutrition

Serving: 1servingCalories: 455kcal

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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