How Long to Cook Smoked Mac and Cheese (in cast-iron skillet) in the smoker
Specification: 1 lb elbows cooked 5 min shy of al dente, folded into 3-cup cheese sauce (cheddar + gruyere + smoked gouda), transferred to a 12-inch cast-iron skillet, topped with buttered panko + parmesan, smoked over apple or hickory
3-Step Execution Protocol
Preheat smoker to 250°F (121°C) — smoker temperature with your choice of wood. Prepare smoked mac and cheese (in cast-iron skillet) (1 lb elbows cooked 5 min shy of al dente, folded into 3-cup cheese sauce (cheddar + gruyere + smoked gouda), transferred to a 12-inch cast-iron skillet, topped with buttered panko + parmesan, smoked over apple or hickory).
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
The panko topping is deeply golden and crackles when pressed with a fork; the cheese sauce edges are bubbling and the surface has developed a faint tan crust from the smoke; when a spoon is inserted, the interior is glossy and creamy, not broken or grainy. Rest for 10 minutes before serving.
No probe target because mac and cheese doneness is a bubbling + browning + texture check, not internal temp — internalTempTargetF is omitted per HR-2. Smoker profile per Traeger "Smoked Mac and Cheese" recipe reference (250°F/60–75 min for a 12-inch skillet); dairy-smoke pairing guidance per Ray Lampe "Big Bob Gibson's BBQ Book."