How Long to Cook Smoked Mac and Cheese (Cast-Iron, Three-Cheese Béchamel) in the smoker
Specification: 1 lb dry elbow macaroni boiled one minute short of the package minimum, tossed in a béchamel of 2 cups whole milk, 6 tbsp butter, 6 tbsp flour, 8 oz sharp cheddar, 4 oz smoked gouda, and 4 oz gruyère; poured into a 12-inch cast-iron skillet and topped with panko
3-Step Execution Protocol
Preheat smoker to 275°F (135°C) with your choice of wood. Prepare smoked mac and cheese (cast-iron, three-cheese béchamel) (1 lb dry elbow macaroni boiled one minute short of the package minimum, tossed in a béchamel of 2 cups whole milk, 6 tbsp butter, 6 tbsp flour, 8 oz sharp cheddar, 4 oz smoked gouda, and 4 oz gruyère; poured into a 12-inch cast-iron skillet and topped with panko).
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
Top has set into a deep golden crust that cracks slightly under a fork, edges bubble visibly against the cast iron, and the very centre bubbles up through the crust in a slow lava rather than a fast simmer. Confirm internal temperature reaches 165°F (74°C) centre bubble, USDA casserole safe minimum. Rest for 10 minutes before serving.
Traeger Pro Series published mac-and-cheese cooking guide (275°F for 60–75 mins in cast iron); USDA FSIS 165°F casserole safe minimum.