Dairy Free & Gluten Free Smoked Mac & Cheese on the Traeger

Mac & cheese is already the ultimate comfort food, but when you smoke it on the pellet grill and make it dairy free, you get something that’s rich, creamy, smoky, and still works for everyone around the table. Add a bacon crumble on top, and you’ve got a side dish that steals the show.

In this post, I’ll cover:

• Why this dairy free smoked mac & cheese needs to be on your smoker lineup
• The ingredients you’ll need (all gluten and dairy free)
• Step-by-step instructions with timing
• Pro tips and answers to common questions
• A final push to fire up the smoker and give this one a try

Let’s get started!

Why Make This Dairy Free Smoked Mac & Cheese?

This recipe proves that “dairy free” doesn’t mean missing out. The sauce is silky, the flavor is bold, and the smoke brings it all together. It’s perfect for anyone with food sensitivities, or if you just want a new spin on a classic BBQ side.

• Smoky Comfort Food – Creamy pasta with just the right amount of smoke.
• Guest Friendly – Gluten free, dairy free, but still loaded with flavor.
• Crowd Approved – Topped with bacon, this dish disappears fast.

Ingredients

Main

• 6 strips of bacon, chopped (for crumble topping)
• 1 box gluten-free pasta (boiled al dente in salted water)
• 1 tbsp Rock’s Anytime Seasoning
• 1 tbsp Rock’s Summer BBQ Seasoning

Sauce Base (Dairy Free)

• 4 tbsp vegan butter
• 1/4 cup gluten-free all-purpose flour
• 2 cups almond milk
• 1/3 cup nutritional yeast
• 1 cup dairy-free Colby Jack cheese

Best Wood Pellets for This Recipe

To nail the flavor, pick pellets that enhance the cheese sauce instead of overwhelming it. My go-to options are:

• Traeger Signature Series – Balanced and reliable.
• Applewood – A little sweet, great with bacon.
• Hickory – Stronger smoke for that classic BBQ kick.

Step-by-Step Instructions

Step 1: Cook the Pasta (10 minutes)

• Boil gluten-free pasta in salted water until al dente.
• Drain and set aside.

Step 2: Make the Sauce (10 minutes)

• Melt vegan butter in a saucepan over medium heat.
• Whisk in gluten-free flour to make a roux.
• Slowly whisk in almond milk.
• Add nutritional yeast and dairy-free cheese, stirring until smooth.
• Season with Rock’s Anytime.

Step 3: Combine and Prep (5 minutes)

• Stir pasta into the sauce until well coated.
• Transfer to a cast iron or foil pan.
• Season with Rock’s Anytime and Rock’s Summer BBQ.

Step 4: Smoke It (20-30 minutes)

• Preheat your pellet smoker to 300°F.
• Place the pan on the smoker.
• Stir occasionally until the top is bubbly and smoky.

Step 5: Bacon Crumble (5 minutes)

• While the mac smokes, cook bacon until crisp.
• Chop into crumbles and sprinkle over the top before serving.

Quick Recap

• Boil pasta.
• Make dairy-free sauce.
• Mix and smoke at 300°F.
• Add bacon crumble.

Pro Tips

1. Keep Pasta Firm – Don’t overcook it before smoking.
2. Stir While Smoking – Keeps the sauce creamy and prevents separation.
3. Play with Toppings – Bacon is a winner, but breadcrumbs or diced jalapeños work too.

Common Questions

Q: Can this be made vegan?
A: Yes—just leave off the bacon or use a plant-based version.

Q: Can I make this with dairy and regular pasta?
A: Sure! Swap out the pasta. For the cheese sauce, swap almond milk for half & half, take out the nutritional yeast, and add more cheese.

Q: What if I don’t have nutritional yeast?
A: Add extra dairy-free cheese, though the yeast adds a nutty, cheesy depth.

Q: Can I make it ahead?
A: Definitely. Prep it, refrigerate, and smoke before serving.

Q: How do I reheat it?
A: Add a splash of almond milk and warm it back up on the smoker or stovetop.

Final Thoughts

This dairy free smoked mac & cheese is proof you don’t need dairy to enjoy rich, creamy, smoky goodness. Between the sauce, the smoke, and that bacon crumble, it’s the kind of dish that’ll disappear from the pan before you even grab a second scoop.

Ready to try it? Fire up your pellet smoker, grab the ingredients, and dig in.