By Traeger Kitchen
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|
|To Taste||salt and pepper|
|1 Pound||cooked bacon|
|16 Ounce||cooked penne pasta|
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
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
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
Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
When ready to cook, set the temperature to 350 °F and preheat, lid closed (10 to 15 minutes).
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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