Step

• 1

  Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt.

• 2

  Add the macaroni and stir. Cook for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Stir periodically to keep the pasta from sticking.

• 3

  Drain well, and transfer to a large mixing bowl.

• 4

  Melt 8 tablespoons of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful the mixture doesn't begin to brown. Gradually whisk in 1-1/2 cups of the milk, whisking continuously until the mixture is smooth.

• 5

  Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until all the cheese is fully incorporated and melted.

• 6

  Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper.

• 7

  Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.

• 8

  Butter a roasting pan or casserole dish and pour the macaroni and cheese evenly into the pan. Sprinkle the cheddar cheese on top.

• 9

  Melt the remaining butter in a saucepan. Add the breadcrumbs and stir to coat with butter. Spread the breadcrumbs evenly over the top of the macaroni and cheese and dust lightly with paprika.

• 10

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

  350 ˚F / 177 ˚C

• 11

  Bake the macaroni and cheese for 45-60 minutes, or until the mixture is hot and bubbling and the breadcrumbs are golden brown. Rotate the pan 180° halfway through bake time. Serve hot. Enjoy!

  350 ˚F / 177 ˚C

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