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Baked Macaroni & Cheese

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




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Units of Measurement:
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


  • 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.

    • 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.

    • 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.

    • 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.

    • 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.

    • 2 Cup plain dry breadcrumbs

  • 7

    Sprinkle the bread crumbs evenly over the macaroni and cheese and dust lightly with paprika.

    • 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!

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