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Mexi Mac & Cheese




Crunchy Mac n’ Cheese is a fiesta in your mouth, with rich cheese & cream, this one dish wonder is a BBQ staple.


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  • cooking spray

  • 3 Tablespoon butter, melted

  • 1 Cup finely crushed tortilla chips

  • 2 Cup macaroni, uncooked

  • 2 Cup half-and-half

  • 1 Pound Velveeta cheese

  • 1

    Spray the inside of a 2-quart casserole dish or baking dish with nonstick cooking spray and set aside.

    • As Needed cooking spray

  • 2

    Pour the melted butter over the tortilla chips and stir to coat the chips. Set aside.

    • 3 Tablespoon butter, melted

    • 1 Cup finely crushed tortilla chips

  • 3

    Cook the macaroni according to the package directions in a pot of salted water until just barely tender. (Subtract 1 or 2 minutes from the recommended cooking time. The macaroni will continue to cook on the Traeger.)

    • 2 Cup macaroni, uncooked

  • 4

    Drain the macaroni in a colander. Return the pot to the stove and add the half and half. Heat over medium-low heat.

    • 2 Cup half-and-half

  • 5

    Gradually add the cubed cheese, stirring until it melts completely, about 5 minutes.

    • 1 Pound Velveeta cheese

  • 6

    Pour the drained macaroni back to the pot and stir gently until the macaroni is coated with the cheese sauce and no clumps remain.
  • 7

    Tip the macaroni and cheese into the prepared casserole dish.
  • 8

    Sprinkle the buttered tortilla chips on evenly on top.
  • 9

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 10

    Put the casserole dish directly on the grill grate and bake for 35 to 40 minutes, or until the cheese sauce is bubbling and the tortilla chip topping is golden brown.

    350 ˚F

  • 11

    Let cool slightly before serving. Enjoy!

Cooking Notes

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