Traeger Smoked Mac and Cheese

Creamy stovetop mac and cheese finished on the Traeger with smoke and a crisp panko topping.

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 16 oz block cheese, freshly shredded, about 4 cups:
  • 8 oz sharp cheddar
  • 4 oz Gouda
  • 4 oz Gruyère or Monterey Jack
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Topping

• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted

Instructions

1. Preheat the Traeger to 225–250°F.
2. Boil the macaroni until just shy of al dente, about 1–2 minutes less than the package directions. Drain.
3. Melt the butter in a large skillet or saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes.
4. Slowly whisk in the warm milk and heavy cream. Cook, stirring frequently, until slightly thickened.
5. Reduce the heat to low. Add the garlic powder, onion powder, smoked paprika, salt, and pepper.
6. Gradually stir in the freshly shredded cheese, a handful at a time, until completely melted and smooth.
7. Stir the cooked macaroni into the cheese sauce and transfer it to a cast-iron skillet or disposable aluminum pan.
8. Mix the panko with the melted butter and sprinkle evenly over the top.
9. Place the pan uncovered on the Traeger and smoke for 45–60 minutes, until hot and bubbly.
10. For a crispier top, increase the Traeger to 375°F for the final 10 minutes.
11. Remove from the smoker and rest for 5–10 minutes before serving.