Steps

• 1

  Bring 5 quarts of water to a boil in a large pot over high heat. Add the salt. Add the macaroni and cook, stirring occasionally for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Drain the macaroni well, then transfer to a large bowl.

• 2

  Melt 8 tablespoons of butter in a medium saucepan over medium heat. Gradually add the flour and dry mustard, whisking constantly. Continue whisking for about 2 minutes, but do not let the mixture brown. Gradually whisk in the milk, whisking continuously until the sauce is smooth.

• 3

  Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until fully incorporated and melted, adding more milk if the sauce seems too thick; it should fall off the whisk in ribbons. Season with salt and pepper to taste.

• 4

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

• 5

  Grease a roasting pan or casserole dish with butter, then pour the macaroni and cheese into the pan and spread evenly. Sprinkle the cheddar cheese on top.

• 6

  Melt the remaining 4 tablespoons of butter in a medium saucepan. Add the bread crumbs and stir to coat.

• 7

  Sprinkle the bread crumbs evenly over the macaroni and cheese and dust lightly with paprika.

• 8

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

  350 ˚F / 177 ˚C

• 9

  Transfer the roasting pan to the grill, close the lid, and bake the macaroni and cheese, rotating 180° halfway through, until hot and bubbling and the bread crumbs are golden brown, 45-60 minutes.

  350 ˚F / 177 ˚C

  01:00

• 10

  Remove the pan from the grill and serve hot. Enjoy!