How to Make Smoked Mac and Cheese on a Traeger Grill

Traeger offers a unique twist on the classic macaroni and cheese by incorporating the flavor of wood-fired cooking. This recipe, designed for use with a Traeger grill, combines elbow macaroni with a rich, creamy cheese sauce made from Velveeta, milk, and cheddar, then bakes it with a breadcrumb topping for added texture. The dish is cooked at 350°F on the grill, infusing it with a smoky flavor that sets it apart from traditional oven-baked versions.

Detailed Recipe

Ingredients:

• 1 Tablespoon kosher salt, plus more to taste
• 2 Pounds elbow macaroni
• 1/2 Cup all-purpose flour
• 1 Teaspoon dry mustard
• 2 Cups Milk, plus more as needed
• 12 Tablespoons (1 1/2 sticks) unsalted butter, divided, plus more for greasing
• 2 Pounds Velveeta or American cheese, cut into 1/2 inch cubes
• Freshly ground black pepper to taste
• 1 1/2 Cups grated mild cheddar cheese
• 2 Cups plain dry breadcrumbs
• Paprika as needed

Steps:

1. Boil Pasta: Cook macaroni in salted boiling water for 2 minutes less than the package directions, then drain and transfer to a large bowl.
2. Make Cheese Sauce: Melt 8 tablespoons of butter, add flour and dry mustard, whisking constantly. Gradually whisk in milk until smooth. Stir in Velveeta until melted, season with salt and pepper.
3. Combine Pasta and Sauce: Pour the cheese sauce over the pasta, mixing until fully coated.
4. Prepare for Baking: Grease a roasting pan or casserole dish with butter, spread macaroni and cheese evenly, sprinkle with cheddar cheese.
5. Breadcrumb Topping: Melt remaining butter, mix with breadcrumbs, and sprinkle over the macaroni. Dust with paprika.
6. Grill: Preheat the Traeger to 350°F, place the pan on the grill, bake for 45-60 minutes until bubbly and golden brown.
7. Serve: Remove from the grill and enjoy hot.