Traeger Chili Mac
This Traeger Chili Mac takes the cult classic you remember from your childhood and finishes it on the pellet grill. Same hearty, cheesy dish you know and love, but the Traeger adds a wood-fired flavor and then you don't have to heat up your kitchen with the oven.
Traeger Chili Mac Recipe
The oven version of this recipe already tastes amazing, but running it through the Traeger for the final bake changes the whole dish. The cheese browns a little more, the edges get a bit of a crust, and the smoke from the pellets works its way into the sauce underneath.
Everything cooks in one skillet, from browning the beef to melting the cheese on top, so cleanup is minimal. There's no long simmer time and no special equipment beyond a grill-safe pan.
This recipe is easy to adjust too. Go heavier on the chili powder if you want more heat, or stir in a can of beans or corn to stretch it further for a bigger crowd.
Kids love it. Grown-ups love it. Leftovers reheat well, so it's a solid pick for meal prep too.
PRO TIP
Want to make this really special? Make a batch of my Traeger Over The Top Chili, and use some of that in place of the chili mixture in this recipe! It'll be amazing, I promise, and a great way to use up leftovers!
Why You'll Love This Recipe
- Smoky Upgrade - Finishing on the Traeger gives the cheese topping real wood-fired flavor instead of a plain oven bake.
- One Pan, Easy Cleanup - Brown the beef, build the sauce, and melt the cheese, all in the same skillet.
- Ready In About 40 Minutes - No long simmer time, just a quick sauce and a short bake.
- Family-Friendly - Mild enough for kids, with an easy way to turn up the heat for adults.
- Great For A Crowd - Feeds six easily and holds up well for next-day lunches.
Try my Steak Chili!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you're cooking, use the full recipe at the bottom of the page.
- Cook The Pasta - Boil the macaroni until al dente, then drain, saving a cup of the starchy pasta water.
- Brown The Beef - Cook the ground beef in a grill-safe skillet until it's no longer pink, then drain off the excess fat.
- Build The Sauce - Stir in the stewed tomatoes, chili powder, cumin, salt, onion powder, garlic powder, and reserved pasta water. Simmer for about 10 minutes.
- Melt In The Cheese - Stir in half the cheese along with the cooked macaroni until everything is coated and creamy.
- Move It To The Traeger - Top with the remaining cheese and set the skillet directly on a Traeger preheated to 400°F.
- Bake And Serve - Close the lid and cook until the cheese is fully melted and just starting to brown, about 10 to 15 minutes, then pull it and serve.
Recipe FAQ
Yes. This started as an oven recipe, so if you don't have a pellet grill, bake it at 400°F for about 10 minutes, until the cheese is melted and bubbly.
Mesquite and hickory both add a bold, smoky flavor that pairs well with the chili powder and cumin. Applewood or cheery are a good choice if you want something milder.
Let the chili mac cool, then move it to an airtight container. It'll keep in the fridge for up to 4 days.
Yes. Reheat individual portions in the microwave with a splash of water, or warm the whole dish covered in a 350°F oven until heated through.
Yes. Build the dish through the point of stirring in the first half of the cheese, then cover and refrigerate. When you're ready to cook, top with the remaining cheese and bake as directed, adding a few extra minutes since it'll be starting cold.
Stir in a drained can of beans or corn, swap the ground beef for ground turkey, or use a spicier cheese blend. Crushed tortilla chips on top before baking add a nice crunch.
Have Broccoli Cheese Orzo!
Serve This With...
- Cornbread
- Grilled Corn on the Cob
- Strawberry Salad with Red Wine Vinaigrette
More Traeger Pasta Recipes
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Traeger Chili Mac
Traeger Chili Mac is a smoky twist on beef chili and mac and cheese, finished on the pellet grill for a golden, bubbly cheese top. It's hearty, cheesy, and ready in about 40 minutes.
Ingredients
- 1 pound ground beef
- 1 pound shredded Mexican blend cheese
- 1 can Mexican stewed tomatoes
- 1 pound elbow macaroni
- 3 tablespoons chili powder
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup reserved pasta water
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Instructions
- Bring 3 quarts of water to a boil in a large stock pot. Add the macaroni once the water is boiling and cook according to the package directions until al dente.
- Drain the noodles, reserving 1 cup of the pasta water.
- While the pasta cooks, place a large grill-safe skillet over medium heat on the stovetop and cook the ground beef until browned. Drain the fat.
- Stir in the tomatoes, salt, onion powder, garlic powder, chili powder, cumin, and reserved pasta water. Bring to a simmer and cook for 10 minutes.
- Stir in half the cheese and the cooked macaroni until melted and combined.
- Preheat your Traeger to 400 degrees F with the lid closed.
- Sprinkle the remaining cheese over the top of the skillet. Place the Dutch oven or skillet directly on the Traeger grates and close the lid.
- Cook for 10 to 15 minutes, until the cheese is fully melted and starting to brown.
- Remove from the grill and serve.
Nutrition Information:
Yield: 6 Serving Size: 1 Amounts Per Serving: Calories: 762Total Fat: 37gSaturated Fat: 18gUnsaturated Fat: 19gCholesterol: 140mgSodium: 993mgCarbohydrates: 65gFiber: 11gSugar: 6gProtein: 49gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
