Steps

• 1

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

  350 ˚F / 177 ˚C

• 2

  Heat butter in a medium stock pot over medium-high heat. Add onion and sauté for 5 minutes, or until translucent and tender. Add garlic and sauté 30 seconds more. Add flour and stir well with a wooden spoon. Cook roux for 1 minute until it smells slightly nutty. While whisking, stream in milk and cream. Continue to whisk until flour clumps are worked out.

• 3

  Wrap herbs and black peppercorn in cheesecloth and tie up with twine. Drop into the cream mixture and simmer for 15 to 20 minutes until the liquid thickens. Remove cheesecloth with herbs and discard.

• 4

  Remove from heat, whisk in Gruyere until melted through, and season with salt. Set aside until noodles are ready.

• 5

  Bring a large salted pot of water to a boil. Add noodles and cook for 6 to 8 minutes until al dente. Drain and rinse pasta.

• 6

  Add to cheese sauce and stir to coat.

• 7

  Pour mixture into a large cast-iron pan. In a small bowl, combine panko, Parmesan cheese, melted butter, and paprika. Stir well. Sprinkle mixture over mac and cheese then top with shredded jerky “dust.”

• 8

  Place cast iron pan directly on the grill grate and bake 15 to 20 minutes until cheese sauce is bubbling and the top is lightly browned.

  350 ˚F / 177 ˚C

  00:20

• 9

  Remove from the grill and serve. Enjoy!