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Baked Macaroni & Cheese

Baked Macaroni & Cheese

By Traeger Kitchen

Take some pasta, add a ridiculous amount of cheese, and then wood-fire it for maximum flavor. So simple, yet so brilliant.

Prep Time

35 Min

Cook Time

1 Hrs




Number of People Serving


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Units of Measurement:
5 Quart water
1 Tablespoon salt
2 Pound elbow macaroni
12 Tablespoon butter, divided, plus more for coating the pan
1/2 Cup flour
1 Teaspoon dry mustard
2 Cup milk
2 Pound Velveeta or American cheese, cut into 1/2 inch cubes
To Taste black pepper
1 1/2 Cup grated mild cheddar cheese
2 Cup breadcrumbs
As Needed paprika


  • 1

    Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt.

  • 2

    Add the macaroni and stir. Cook for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Stir periodically to keep the pasta from sticking.

  • 3

    Drain well, and transfer to a large mixing bowl.

  • 4

    Melt 8 tablespoons of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful the mixture doesn't begin to brown. Gradually whisk in 1-1/2 cups of the milk, whisking continuously until the mixture is smooth.

  • 5

    Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until all the cheese is fully incorporated and melted.

  • 6

    Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper.

  • 7

    Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.

  • 8

    Butter a roasting pan or casserole dish and pour the macaroni and cheese evenly into the pan. Sprinkle the cheddar cheese on top.

  • 9

    Melt the remaining butter in a saucepan. Add the breadcrumbs and stir to coat with butter. Spread the breadcrumbs evenly over the top of the macaroni and cheese and dust lightly with paprika.

  • 10

    When ready to cook, set the Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 11

    Bake the macaroni and cheese for 45-60 minutes, or until the mixture is hot and bubbling and the breadcrumbs are golden brown. Rotate the pan 180° halfway through bake time. Serve hot. Enjoy!

    350 ˚F / 177 ˚C


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