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Bacon & Brie Mac & Cheese

1

15

Hickory

Grown up mac n’ cheese is smoky & rich. Let the savory bacon, jalapeño, & French cheese introduce your taste buds to a flavor that will never be achieved with boxed pasta.

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  • 32 Ounce whole milk

  • 1 Tablespoon onion powder

  • 2 Teaspoon garlic powder

  • 24 Ounce brie cheese

  • 1 Cup cheddar cheese

  • 1 Cup shredded mozzarella cheese

  • 2 Whole fresh jalapeño peppers, seeded and finely diced

  • salt and pepper

  • 2 Tablespoon cornstarch

  • 1 Pound cooked bacon

  • 16 Ounce cooked penne pasta

  • 1

    In a double boiler, heat the milk until hot, then whisk in the onion, garlic powder, brie, cheddar, and 1 cup of mozzarella cheese.

    • 32 Ounce whole milk

    • 1 Tablespoon onion powder

    • 2 Teaspoon garlic powder

    • 24 Ounce brie cheese

    • 1 Cup cheddar cheese

    • 1 Cup shredded mozzarella cheese

  • 2

    Once cheese is fully incorporated, add the jalapeños, salt and pepper.

    • 2 Whole fresh jalapeño peppers, seeded and finely diced

    • To Taste salt and pepper

  • 3

    Make a slurry with the corn starch and water, then add it to the sauce to thicken. Lastly, add the cooked bacon and penne.

    • 2 Tablespoon cornstarch

    • 1 Pound cooked bacon

    • 16 Ounce cooked penne pasta

  • 4

    Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
  • 5

    When ready to cook, set the temperature to 350 °F and preheat, lid closed (10 to 15 minutes).
  • 6

    Place the pan of mac on the Traeger and cook for 15 to 20 minutes, or until golden and bubbly. Serve, enjoy!

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