Step

• 1

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  For the Sauce: Combine the half and half, 4 Tbsp chilled butter, cream cheese, hot sauce, dry mustard and black pepper in a large 12” well-seasoned cast iron skillet.

• 3

  Place the skillet on the grill grate, uncovered, and smoke the mixture for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

• 4

  While the sauce smokes, bring a large pot of salted water to a boil on the stovetop.

• 5

  Cook the pasta 1-2 minutes less than the package directions call for; the pasta will continue to cook on the grill.

• 6

  Drain pasta, rinse with cold water, drain again, and return to the pot. Toss the cooled pasta with the shredded cheeses.

• 7

  Remove the sauce from the grill and whisk until smooth. Increase the grill temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 8

  Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.

• 9

  Coat the inside of a cast iron skillet with 1 Tbsp chilled butter and pour macaroni and cheese into the buttered skillet, smoothing the top.

• 10

  Combine breadcrumbs with 2 Tbsp melted butter and spread over the top of macaroni.

• 11

  Place the mac and cheese directly on the grill grate and bake until it is bubbling and the top is lightly browned about 30-40 minutes. Dust lightly with the paprika. Enjoy!

  350 ˚F / 177 ˚C

  00:40