- 8 oz medium cheddar cheese
- 8 oz cream cheese
- 1 lb brie cheese
- 1/3 cup butter
- Heavy whipping cream
- Medium shells
- Spices – Salt, pepper, garlic, and nutmeg
To begin, prepare your cheese. Cut as much of the Brie rind as possible. Block cheddar usually yields a smoother taste, but I used a bag of Shredded medium cheese. Cut your cream cheese and butter into cubes
Add all your cheese and butter to a medium pot. On a low-medium heat melt your cheese. Once you have started your cheese begin preparing your shells according to the package instructions. Start your smoker to 180°
Once your cheese is almost completely melted, add in your heavy whipping cream, I used about 1/2 cup. You don’t want it to be super thick. As the smoker will condense it down a bit. Whisk everything together until its nice and smooth.
Now that everything is combined, add your salt, pepper, garlic (I used a good amount since I love garlic) and just a dash of nutmeg. Use salt and pepper to your taste preference.
Drain your shells, and combine everything in pan of your choice. I used a 9×9. I ended up leaving out some of the shells as you want all your noddles to be well covered with excess sauce.
Place your Mac and cheese in the middle of your Traeger. I used apple pellets and used my super smoker settings for 20 minutes.
After 20 minutes, remove the dish. Heat the Traeger to 350°. Once it is up to temperature cook covered with foil for 15-20 minutes.