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Baked Ballpark Mac and Cheese

Prep Time

20 Minutes

Cook Time

30 Minutes

Effort

Pellets

Hickory

Hit a home run with this one. Cheesy homemade mac and cheese is topped with grilled franks, baked on the Traeger and given an extra ketchup and mustard kick. This is anything but a swing and miss dish.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1 Pound elbow macaroni

  • salt

  • 2 Tablespoon unsalted butter

  • 1/2 Medium yellow onion, diced

  • 2 Clove garlic, minced

  • 2 Tablespoon all-purpose flour

  • 2 1/2 Cup milk

  • salt and pepper

  • 1 Tablespoon mustard

  • 2 Tablespoon ketchup

  • 1 1/2 Cup shredded cheddar cheese, divided

  • 1/2 Cup shredded Gruyere or other hearty Swiss cheese, divided

  • 4 Whole Frankfurters

  • 1/2 Cup shredded cheddar cheese

  • 1/2 Cup shredded Gruyere cheese

  • ketchup

  • mustard

Steps

  • 1

    Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to package directions to al dente. Strain, and set aside.

    Ingredients

    • 1 Pound elbow macaroni

    • To Taste salt

  • 2

    In a medium sauce pan over medium heat, melt the butter. Add the onion and sauté until tender. Add garlic and sauté 1 minute, until fragrant. Add the flour and cook for 1 minute.

    Ingredients

    • 2 Tablespoon unsalted butter

    • 1/2 Medium yellow onion, diced

    • 2 Clove garlic, minced

    • 2 Tablespoon all-purpose flour

  • 3

    While whisking, slowly add in the milk and cook until thickened and the sauce can coat the back of a spoon. Season to taste with salt, and pepper, and stir in the mustard and ketchup.

    Ingredients

    • 2 1/2 Cup milk

    • To Taste salt and pepper

    • 1 Tablespoon mustard

    • 2 Tablespoon ketchup

  • 4

    Remove the pan from the heat and whisk in 1 1/2 cups cheddar and 1/2 cup gruyere cheese. Set aside.

    Ingredients

    • 1 1/2 Cup shredded cheddar cheese, divided

    • 1/2 Cup shredded Gruyere or other hearty Swiss cheese, divided

  • 5

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    Grill400 ˚F

  • 6

    Place the frankfurters directly on the grill grates. Close the lid and grill the frankfurters for 4-6 minutes, turning occasionally until warmed through and lightly browned.

    Ingredients

    • 4 Whole Frankfurters

  • 7

    Remove the frankfurters from the grill and slice. Reduce the grill temperature to 350°F.

    Grill350 ˚F

  • 8

    Add the sliced frankfurters and noodles to the cheese sauce and stir to coat.
  • 9

    Pour the mac and cheese into a greased cast iron pan, top with remaining the cheese.

    Ingredients

    • 1/2 Cup shredded cheddar cheese

    • 1/2 Cup shredded Gruyere cheese

  • 10

    Place the cast iron pan on the grill grates. Close the lid and bake for 20-25 minutes, or until the top is golden brown and cheese is melted.
  • 11

    Remove the mac and cheese from the grill. Top with additional ketchup, and mustard, if desired, and serve warm. Enjoy!

    Ingredients

    • To Taste ketchup

    • To Taste mustard

Cooking Notes

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