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:
- Boil Pasta: Cook macaroni in salted boiling water for 2 minutes less than the package directions, then drain and transfer to a large bowl.
- 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.
- Combine Pasta and Sauce: Pour the cheese sauce over the pasta, mixing until fully coated.
- Prepare for Baking: Grease a roasting pan or casserole dish with butter, spread macaroni and cheese evenly, sprinkle with cheddar cheese.
- Breadcrumb Topping: Melt remaining butter, mix with breadcrumbs, and sprinkle over the macaroni. Dust with paprika.
- Grill: Preheat the Traeger to 350°F, place the pan on the grill, bake for 45-60 minutes until bubbly and golden brown.
- Serve: Remove from the grill and enjoy hot.
