A simple recipe for grilled macaroni and cheese that tastes great and is smoked with a Traeger grill.
Ingredients: 1 lb elbow macaroni. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 1 tsp dry mustard. 1/2 tsp smoked paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp cayenne pepper. Salt and black pepper to taste. 3 cups shredded sharp cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 tbsp chopped fresh parsley.
Instructions: Cook the elbow macaroni according to package instructions, then drain and set aside. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste roux. Gradually whisk in the milk, ensuring no lumps form. Add dry mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well. Simmer the sauce until it thickens, then reduce heat and add shredded cheddar, mozzarella, and Parmesan. Stir until cheeses are melted and the sauce is smooth. Combine the cooked macaroni with the cheese sauce, mixing thoroughly. Preheat your Traeger smoker to 225F 107C. Transfer the mac and cheese mixture to a Traeger-safe pan and place it in the smoker. Smoke the mac and cheese for 1-1.5 hours or until a smoky flavor is achieved. In a small bowl, mix breadcrumbs with chopped parsley. Sprinkle the breadcrumb mixture over the smoked mac and cheese. Continue smoking for an additional 15-20 minutes or until the breadcrumbs are golden brown. Remove from the smoker and let it rest for a few minutes before serving. Garnish with extra parsley if desired. Enjoy your Traeger Smoked Mac and Cheese!
Prep Time: 20 minutes
Cook Time: 100 minutes
Lilly
