Skip to Main Content
Baked Macaroni & Cheese
By Traeger Kitchen
Take some pasta, add a ridiculous amount of cheese, then wood-fire it. So simple, yet so brilliant.
Prep Time
35 Minutes
Cook Time
1 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Tablespoon | kosher salt, plus more to taste |
| 2 Pound | elbow macaroni |
| 1/2 Cup | all-purpose flour |
| 1 Teaspoon | dry mustard |
| 2 Cup | Milk, plus more as needed |
| 12 Tablespoon | ( 1 1/2 sticks) unsalted butter, divided, plus more for greasing |
| 2 Pound | Velveeta or American cheese, cut into 1/2 inch cubes |
| To Taste | freshly ground black pepper |
| 1 1/2 Cup | grated mild cheddar cheese |
| 2 Cup | plain dry breadcrumbs |
| As Needed | paprika |
Steps
1
Bring 5 quarts of water to a boil in a large pot over high heat. Add the salt. Add the macaroni and cook, stirring occasionally for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Drain the macaroni well, then transfer to a large bowl.
Ingredients
1 Tablespoon kosher salt, plus more to taste
2 Pound elbow macaroni
2
Melt 8 tablespoons of butter in a medium saucepan over medium heat. Gradually add the flour and dry mustard, whisking constantly. Continue whisking for about 2 minutes, but do not let the mixture brown. Gradually whisk in the milk, whisking continuously until the sauce is smooth.
Ingredients
1/2 Cup all-purpose flour
1 Teaspoon dry mustard
2 Cup Milk, plus more as needed
12 Tablespoon ( 1 1/2 sticks) unsalted butter, divided, plus more for greasing
3
Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until fully incorporated and melted, adding more milk if the sauce seems too thick; it should fall off the whisk in ribbons. Season with salt and pepper to taste.
Ingredients
2 Pound Velveeta or American cheese, cut into 1/2 inch cubes
To Taste freshly ground black pepper
4
Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon until fully coated.
5
Grease a roasting pan or casserole dish with butter, then pour the macaroni and cheese into the pan and spread evenly. Sprinkle the cheddar cheese on top.
Ingredients
1 1/2 Cup grated mild cheddar cheese
6
Melt the remaining 4 tablespoons of butter in a medium saucepan. Add the bread crumbs and stir to coat.
Ingredients
2 Cup plain dry breadcrumbs
7
Sprinkle the bread crumbs evenly over the macaroni and cheese and dust lightly with paprika.
Ingredients
As Needed paprika
8
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
9
Transfer the roasting pan to the grill, close the lid, and bake the macaroni and cheese, rotating 180° halfway through, until hot and bubbling and the bread crumbs are golden brown, 45-60 minutes.
350 ˚F / 177 ˚C
10
Remove the pan from the grill and serve hot. Enjoy!