50+ Delicious Easter Traeger Recipes for Effortless Holiday Meal

Easter is a time for family gatherings, festive meals, and creating memorable dishes that everyone will enjoy.

This year, take your holiday cooking to the next level with a Traeger grill, known for its ability to infuse rich, smoky flavors into all kinds of dishes.

Whether you’re hosting a large family feast or preparing a more intimate celebration, a Traeger grill offers endless possibilities to make your Easter meal unique.

From savory main courses like smoked lamb and glazed hams to delicious sides like smoky mashed potatoes and vegetable skewers, the options are limitless.

In this article, we’ve compiled over 50 mouth-watering Easter Traeger recipes that will help you create a show-stopping holiday menu, adding that perfect touch of smoky goodness to every dish.

50+ Delicious Easter Traeger Recipes for Effortless Holiday Meal

The beauty of Easter lies in its tradition and the joy of gathering together over a delicious meal.

With the help of your Traeger grill, you can elevate classic recipes while adding that irresistible smoky flavor that everyone loves.

Whether you’re grilling, smoking, or baking, the versatility of a Traeger makes it the perfect tool for cooking up a memorable Easter spread.

So fire up your Traeger, get creative with these 50+ recipes, and make this Easter one to remember with mouth-watering dishes that will leave your guests asking for seconds!

Smoked Easter Ham with Honey Glaze

A smoked Easter ham is the star of any holiday meal, and using a Traeger grill takes this classic dish to the next level. The subtle smoky flavor infuses the meat, while the honey glaze adds a delightful sweetness that perfectly complements the savory ham. This dish is easy to prepare yet guaranteed to impress your family and guests.

Ingredients

• 1 bone-in smoked ham (8-10 lbs)
• 1 cup honey
• 1/2 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon nutmeg

Instructions

1. Preheat the Traeger: Set the grill to 225°F and preheat it with your favorite hardwood pellets, such as cherry or applewood, for a sweet, mild smoke.
2. Prepare the Ham: Remove the ham from packaging and pat it dry with paper towels. Place it on a large baking dish or directly on the Traeger grill grates.
3. Make the Glaze: In a saucepan, combine honey, brown sugar, Dijon mustard, cinnamon, cloves, and nutmeg. Heat over medium-low heat until the sugar dissolves and the glaze thickens slightly, about 5 minutes.
4. Smoke the Ham: Place the ham in the preheated Traeger and smoke for 2-3 hours.
5. Glaze the Ham: After the initial smoking, brush the glaze generously over the ham. Increase the temperature to 275°F and cook for an additional 1-2 hours, basting with the glaze every 30 minutes.
6. Finish and Serve: Remove the ham when it reaches an internal temperature of 140°F. Let it rest for 15 minutes before slicing.

The perfect blend of smoky and sweet flavors makes this smoked Easter ham unforgettable. The glaze caramelizes beautifully, creating a sticky, golden crust while keeping the meat juicy and tender inside. It’s a show-stopping centerpiece for your Easter table.

Traeger Smoked Deviled Eggs

Deviled eggs are an Easter staple, and smoking them on a Traeger adds a bold twist to this classic appetizer. The light smoke flavor enhances the creamy filling, making these eggs the perfect crowd-pleaser at your Easter gathering.

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika (plus more for garnish)
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Fresh chives or parsley for garnish

Instructions

1. Preheat the Traeger: Set the grill to 180°F and preheat with your preferred mild wood pellets, such as pecan or alder.
2. Boil and Peel Eggs: Boil the eggs until hard-boiled, about 10 minutes. Transfer to an ice bath to cool, then peel the shells.
3. Smoke the Eggs: Place the peeled eggs directly on the Traeger grates and smoke for 30-40 minutes. Remove and cool.
4. Prepare the Filling: Slice the eggs in half lengthwise and carefully scoop out the yolks into a bowl. Mash the yolks with mayonnaise, mustard, smoked paprika, apple cider vinegar, salt, and pepper. Mix until smooth.
5. Assemble the Deviled Eggs: Spoon or pipe the filling back into the egg whites. Garnish with additional smoked paprika and fresh chives or parsley.

These smoked deviled eggs offer a delightful blend of creamy, smoky, and tangy flavors that will keep your guests coming back for more. They’re an easy yet sophisticated upgrade to a traditional favorite, perfect for celebrating Easter.

Traeger Smoked Carrot Cake

Carrot cake is an Easter classic, and smoking it on a Traeger gives it a rich, slightly smoky flavor that pairs beautifully with the cream cheese frosting. This moist and flavorful cake is a unique and delicious dessert for your holiday celebration.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Traeger: Set the grill to 350°F and preheat using a mild hardwood pellet like maple or applewood.
2. Prepare the Batter: In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk oil, applesauce, sugars, and eggs until smooth. Gradually fold in the dry ingredients, then add carrots, pineapple, and walnuts.
3. Bake the Cake: Pour the batter into a greased 9×13-inch pan. Place the pan on the Traeger and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
4. Make the Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
5. Frost and Serve: Spread the frosting evenly over the cooled cake. Garnish with extra walnuts, if desired.

The subtle smokiness of this Traeger-baked carrot cake enhances its warm spices, making it a truly memorable Easter dessert. The cream cheese frosting adds a creamy sweetness that perfectly complements the smoky and spiced flavors.

Traeger Smoked Rack of Lamb with Herb Crust

For an elegant Easter main course, a smoked rack of lamb with a fragrant herb crust is a stellar choice. The Traeger grill infuses the lamb with a gentle smokiness, while the herb crust adds a burst of fresh flavor and texture. This dish is simple yet luxurious, perfect for a special holiday celebration.

Ingredients

• 2 racks of lamb (about 1.5 lbs each)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme, finely chopped
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat the Traeger: Set the grill to 250°F with oak or hickory pellets for a robust smoke flavor.
2. Prepare the Lamb: Trim excess fat and pat the racks dry with paper towels. Season generously with salt and pepper on all sides.
3. Make the Herb Crust: In a bowl, combine olive oil, garlic, Dijon mustard, parsley, rosemary, thyme, and breadcrumbs. Mix well.
4. Smoke the Lamb: Place the racks of lamb directly on the grill grates and smoke for 45-60 minutes or until the internal temperature reaches 110°F.
5. Crust and Roast: Remove the lamb, increase the grill temperature to 400°F, and brush the lamb with Dijon mustard. Press the herb crust mixture onto the meat side of the racks. Return to the Traeger and cook until the internal temperature reaches 130°F for medium-rare.
6. Rest and Serve: Let the lamb rest for 10 minutes before slicing into individual chops.

The result is a beautifully smoked lamb with a crisp herb crust that’s bursting with flavor. This dish pairs wonderfully with roasted vegetables or a creamy potato gratin for a sophisticated Easter feast.

Traeger Smoked Scalloped Potatoes

Smoked scalloped potatoes are a rich and creamy side dish elevated by the Traeger’s subtle smokiness. Layers of tender potatoes, a velvety cheese sauce, and a golden crust make this dish a comforting yet refined addition to your Easter meal.

Ingredients

• 3 lbs Yukon Gold potatoes, thinly sliced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped chives for garnish

Instructions

1. Preheat the Traeger: Set the grill to 375°F with cherry or maple wood pellets for a mild, sweet flavor.
2. Make the Cheese Sauce: In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute, then gradually whisk in milk. Cook until thickened, about 5 minutes. Stir in cheddar, Gruyere, garlic powder, smoked paprika, salt, and pepper until smooth.
3. Assemble the Dish: Layer half the potatoes in a greased 9×13-inch baking dish. Pour half the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
4. Smoke and Bake: Place the dish on the Traeger and bake uncovered for 60-70 minutes, or until the potatoes are tender and the top is golden brown.
5. Garnish and Serve: Let the dish rest for 10 minutes before garnishing with chopped chives and serving.

These smoked scalloped potatoes are creamy, cheesy, and packed with smoky flavor, making them a standout side dish for Easter. Their rich taste pairs perfectly with roasted meats or a fresh green salad.

Traeger Smoked Salmon with Dill Butter

This smoked salmon is a lighter Easter option, perfect for those looking for a sophisticated yet simple dish. The Traeger imparts a delicate smoky flavor, while the dill butter enhances the fish’s natural sweetness and freshness.

Ingredients

• 1 large salmon fillet (about 2 lbs)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• Lemon wedges for serving

Instructions

1. Preheat the Traeger: Set the grill to 225°F with alder or applewood pellets for a subtle smoke flavor.
2. Prepare the Salmon: Brush the salmon fillet with olive oil and season with salt and pepper.
3. Make the Dill Butter: In a small bowl, mix softened butter with dill and lemon zest. Set aside.
4. Smoke the Salmon: Place the salmon directly on the grill grates, skin side down, and smoke for 1-2 hours, or until the internal temperature reaches 135°F.
5. Add Butter and Serve: Remove the salmon from the grill and immediately spread the dill butter over the top. Let it rest for 5 minutes before serving with lemon wedges.

This Traeger smoked salmon is tender, flaky, and beautifully aromatic. The dill butter adds a luxurious finishing touch, making it an ideal centerpiece for a lighter Easter meal. Pair with steamed asparagus or a spring pea salad for a fresh and vibrant presentation.

Traeger Smoked Honey-Glazed Carrots

Smoked honey-glazed carrots are a delightful side dish that brings a touch of sweetness and smokiness to your Easter table. The Traeger enhances the natural flavor of the carrots while the honey glaze caramelizes beautifully, creating a dish that’s both simple and elegant.

Ingredients

• 2 lbs baby carrots (or regular carrots, peeled and sliced)
• 2 tablespoons olive oil
• 1/4 cup honey
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the Traeger: Set the grill to 375°F with pecan or maple pellets for a sweet, nutty smoke flavor.
2. Prepare the Carrots: In a large mixing bowl, toss the carrots with olive oil, salt, and pepper.
3. Make the Glaze: In a small bowl, whisk together honey, brown sugar, melted butter, cinnamon, and smoked paprika.
4. Smoke the Carrots: Place the carrots in a cast-iron skillet or a grill-safe baking dish. Pour the honey glaze over the carrots and toss to coat evenly. Place the skillet on the grill and cook for 30-40 minutes, stirring occasionally, until the carrots are tender and caramelized.
5. Garnish and Serve: Remove the skillet from the grill, sprinkle with fresh parsley, and serve warm.

These smoked honey-glazed carrots are a stunning addition to any Easter menu. Their rich caramelization and smoky undertones balance beautifully, making them a versatile side dish that pairs well with roasted meats or vegetarian mains.

Traeger Smoked Hot Cross Buns

Hot cross buns are an Easter tradition, and smoking them on the Traeger adds a unique twist. The subtle smoke enhances the spices and dried fruit, making these buns even more irresistible.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 egg, lightly beaten
• 1/2 cup raisins or currants
• 1/2 cup mixed candied fruit
• 1/4 cup confectioners’ sugar
• 2 teaspoons milk (for the cross)

Instructions

1. Preheat the Traeger: Set the grill to 350°F with apple or cherry wood pellets for a mild, fruity smoke.
2. Make the Dough: In a large bowl, combine flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves. Mix in warm milk, melted butter, and egg until a dough forms. Add raisins and candied fruit. Knead for 5-7 minutes, until smooth.
3. Let the Dough Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
4. Shape and Bake: Divide the dough into 12 equal portions, shape into buns, and place on a parchment-lined grill-safe baking sheet. Let rise again for 30 minutes. Bake on the Traeger for 20-25 minutes, until golden brown.
5. Add the Cross: Mix confectioners’ sugar with milk to form a thick paste. Pipe crosses on the buns and serve.

Smoked hot cross buns are a delicious twist on a beloved Easter treat. The smoky aroma pairs wonderfully with the warm spices and fruity sweetness, making them perfect for breakfast or as a dessert option.

Traeger Smoked Pineapple Glazed Ham Steaks

Ham steaks are a quick and flavorful alternative to a whole ham for Easter, and smoking them with a pineapple glaze makes them sweet, smoky, and tender. This dish is perfect for smaller gatherings or as a versatile protein for your Easter spread.

Ingredients

• 4 ham steaks (about 1-inch thick)
• 1 cup pineapple juice
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat the Traeger: Set the grill to 225°F with hickory or pecan pellets for a bold smoky flavor.
2. Prepare the Glaze: In a saucepan, combine pineapple juice, brown sugar, honey, Dijon mustard, ginger, and smoked paprika. Simmer over medium heat until the glaze thickens slightly, about 5-7 minutes.
3. Smoke the Ham Steaks: Place the ham steaks directly on the grill grates and smoke for 30 minutes.
4. Glaze the Steaks: Brush the pineapple glaze generously over the ham steaks. Increase the grill temperature to 275°F and cook for another 15-20 minutes, basting with more glaze halfway through.
5. Serve: Remove the ham steaks from the Traeger and serve hot, garnished with fresh pineapple slices if desired.

These Traeger smoked pineapple glazed ham steaks are bursting with flavor. The smoky, sweet, and tangy glaze perfectly complements the savory ham, making it a standout Easter dish that’s easy to prepare and sure to impress.

Traeger Smoked Lamb Meatballs with Tzatziki Sauce

These smoked lamb meatballs are a unique and flavorful appetizer or main dish for your Easter celebration. Infused with aromatic herbs and a light smokiness from the Traeger, these meatballs are paired with a creamy, cool tzatziki sauce, making them an irresistible addition to your spread.

Ingredients

• 1 lb ground lamb
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 egg
• 1 tablespoon olive oil (for greasing the grill)

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/4 cucumber, finely grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Preheat the Traeger: Set the grill to 225°F with oak or hickory pellets for a mild smoky flavor.
2. Make the Meatball Mixture: In a large bowl, combine ground lamb, breadcrumbs, Parmesan, parsley, mint, garlic, cumin, coriander, cinnamon, salt, and pepper. Add the egg and mix until fully incorporated.
3. Form the Meatballs: Roll the lamb mixture into 1-inch meatballs and place them on a parchment-lined grill-safe pan or directly on the grill grates.
4. Smoke the Meatballs: Lightly oil the grill grates to prevent sticking, and then smoke the meatballs on the Traeger for about 45 minutes, or until the internal temperature reaches 160°F.
5. Make the Tzatziki Sauce: While the meatballs are smoking, combine Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Stir until smooth.
6. Serve: Once the meatballs are cooked, serve them warm with a side of tzatziki sauce for dipping.

These smoky lamb meatballs are full of savory spices and complemented by the refreshing tzatziki sauce. Perfect for an appetizer or a main dish, they offer a fresh, flavorful twist on your traditional Easter fare.

Traeger Smoked Lemon Garlic Chicken Thighs

Smoked lemon garlic chicken thighs are a simple yet flavorful main dish for Easter. The juicy chicken thighs absorb the smoky flavors from the Traeger, while the lemon and garlic marinade provides a burst of freshness that cuts through the richness of the meat.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• Zest and juice of 2 lemons
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions

1. Preheat the Traeger: Set the grill to 250°F with lemon or applewood pellets for a subtle smoky, fruity flavor.
2. Prepare the Marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Refrigerate for at least 2 hours, or overnight for more flavor.
4. Smoke the Chicken: Remove the chicken from the marinade and let it come to room temperature. Place the chicken thighs on the grill, skin-side up, and smoke for 2-2.5 hours, or until the internal temperature reaches 175°F for tender, juicy meat.
5. Serve: Once the chicken is cooked, remove it from the grill and allow it to rest for 10 minutes before serving.

These smoked lemon garlic chicken thighs are incredibly tender with crispy skin, and the zesty marinade elevates the natural flavors of the chicken. The Traeger’s low and slow cooking ensures juicy meat with a light smoky flavor, making it a standout dish for your Easter celebration.

Traeger Smoked Asparagus with Parmesan and Lemon

Smoked asparagus is a quick and easy side dish that brings a beautiful smoky flavor to a simple vegetable. The asparagus retains its fresh crunch while soaking up the smoky aroma, and the addition of Parmesan and lemon makes it the perfect complement to any Easter meal.

Ingredients

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• Fresh lemon wedges for serving

Instructions

1. Preheat the Traeger: Set the grill to 375°F with alder or maple pellets for a mild, slightly sweet smoke flavor.
2. Prepare the Asparagus: Toss the asparagus with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Smoke the Asparagus: Place the asparagus directly on the grill grates or on a grill-safe pan. Smoke for 15-20 minutes, or until the asparagus is tender yet still has a slight crispness.
4. Add Parmesan and Lemon: Remove the asparagus from the grill and sprinkle with grated Parmesan cheese and lemon zest.
5. Serve: Serve the smoked asparagus warm, garnished with lemon wedges for an extra burst of freshness.

These Traeger smoked asparagus spears are smoky, cheesy, and perfectly tender. The lemon zest provides a refreshing contrast to the smoky flavor, making it a light yet flavorful side dish to accompany any Easter entrée.

Traeger Smoked Stuffed Mushrooms

Smoked stuffed mushrooms are a delightful appetizer that combines earthy flavors with a subtle smoky finish. The stuffing, made with cream cheese, garlic, and herbs, brings richness and flavor to the mushrooms, making them perfect for an Easter gathering.

Ingredients

• 20 large cremini or white mushrooms, stems removed
• 8 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat the Traeger: Set the grill to 225°F with hickory or cherry wood pellets for a rich, mild smoke flavor.
2. Prepare the Mushroom Filling: In a bowl, combine cream cheese, Parmesan, parsley, thyme, garlic, olive oil, breadcrumbs, salt, and pepper. Stir until smooth and well-mixed.
3. Stuff the Mushrooms: Spoon the cream cheese mixture into the mushroom caps, pressing gently to pack the filling.
4. Smoke the Mushrooms: Place the stuffed mushrooms on a grill-safe pan or directly on the grill grates. Smoke for 20-25 minutes, until the mushrooms are tender and the filling is golden brown on top.
5. Serve: Let the mushrooms cool for a few minutes before serving. They make an excellent appetizer or a side dish to any Easter meal.

These Traeger smoked stuffed mushrooms are rich, flavorful, and full of smoky goodness. The creamy filling pairs perfectly with the tender mushrooms, making them a crowd-pleasing bite for any holiday celebration.

Traeger Smoked Sweet Potato Wedges

These smoky sweet potato wedges are a fantastic side dish that pairs perfectly with any Easter main course. The sweet potatoes are seasoned with a blend of savory and slightly sweet spices, and the Traeger’s low-and-slow cooking method infuses them with a deep, smoky flavor.

Ingredients

• 4 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions

1. Preheat the Traeger: Set the grill to 375°F with maple or cherry wood pellets for a light, sweet smoke flavor.
2. Prepare the Sweet Potatoes: In a large bowl, toss the sweet potato wedges with olive oil, cinnamon, smoked paprika, cumin, salt, and pepper until evenly coated.
3. Smoke the Sweet Potatoes: Arrange the wedges in a single layer on the grill grates or in a grill-safe pan. Smoke for 45-60 minutes, turning once halfway through, until the sweet potatoes are tender and lightly browned.
4. Garnish and Serve: Sprinkle with fresh cilantro before serving. These sweet potato wedges make an excellent side dish for ham, roasted chicken, or grilled meats.

Smoked sweet potato wedges are the perfect balance of smoky, sweet, and savory. They’re crispy on the outside, tender on the inside, and full of flavor, making them an ideal addition to your Easter dinner.

Traeger Smoked Mac and Cheese

Smoked mac and cheese brings a creamy, comforting side dish to the next level with the addition of a delicious smoky flavor. The creamy cheese sauce combined with smoky pasta is a crowd favorite, and smoking it on the Traeger adds depth and richness that can’t be matched by traditional stovetop methods.

Ingredients

• 1 lb elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 2 cups shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil (for greasing the pan)

Instructions

1. Preheat the Traeger: Set the grill to 225°F with oak or cherry wood pellets for a rich, balanced smoke flavor.
2. Cook the Pasta: Cook the elbow macaroni according to package directions, drain, and set aside.
3. Make the Cheese Sauce: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, garlic powder, Dijon mustard, salt, and pepper. Cook, stirring constantly, until the sauce thickens. Stir in the shredded cheeses until smooth and melted.
4. Assemble the Dish: Grease a grill-safe pan with olive oil, then add the cooked pasta and pour the cheese sauce over it. Stir to combine.
5. Smoke the Mac and Cheese: Sprinkle the top with panko breadcrumbs for a crispy topping. Place the pan on the Traeger and smoke for 45 minutes, stirring halfway through to ensure even smoking.
6. Serve: Remove from the grill and let it rest for a few minutes before serving.

This Traeger smoked mac and cheese is creamy, cheesy, and packed with smoky flavor. The crispy breadcrumb topping adds a nice texture contrast, making it an excellent addition to your Easter feast or any special occasion.

Note: More recipes​ are coming soon!