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.
|2 Pound||elbow macaroni|
|12 Tablespoon||butter, divided, plus more for coating the pan|
|1 Teaspoon||dry mustard|
|2 Pound||Velveeta or American cheese, cut into 1/2 inch cubes|
|To Taste||black pepper|
|1 1/2 Cup||grated mild cheddar cheese|
Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt.
5 Quart water
1 Tablespoon salt
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.
2 Pound elbow macaroni
Drain well, and transfer to a large mixing bowl.
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.
12 Tablespoon butter, divided, plus more for coating the pan
1/2 Cup flour
1 Teaspoon dry mustard
2 Cup milk
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.
2 Pound Velveeta or American cheese, cut into 1/2 inch cubes
Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper.
To Taste salt
To Taste black pepper
Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.
Butter a roasting pan or casserole dish and pour the macaroni and cheese evenly into the pan. Sprinkle the cheddar cheese on top.
1 1/2 Cup grated mild cheddar cheese
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.
2 Cup breadcrumbs
As Needed paprika
When ready to cook, set the Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
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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