Steps

• 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Bring a large pot of salted water to a boil.

  350 ˚F / 177 ˚C

• 2

  Melt the butter in a medium stock pot on the stovetop over medium-high heat. Add the onion and peppers and sauté until translucent and tender, about 5 minutes. Add the garlic and sauté until fragrant, 30 seconds more.

• 3

  Add the flour and stir well with a wooden spoon to coat the vegetables. Cook the roux until it smells slightly nutty, about 1 minute. While whisking, stream in the cream and milk and continue to whisk until any flour clumps are worked out.

• 4

  Wrap the thyme, rosemary, bay leaves, and black peppercorns in cheesecloth and tie up with twine. Drop into the cream mixture and simmer until the liquid thickens, 15-20 minutes. Remove the cheesecloth bundle and discard.

• 5

  Meanwhile, add the elbow noodles to the boiling water and cook for 6-8 minutes until al dente. Drain the pasta, then return it to the pot.

• 6

  Remove the cheese sauce from the heat and whisk in the Gruyère until melted. Season with salt to taste.

• 7

  Pour the cheese sauce over the noodles and stir to coat thoroughly, then transfer to a large cast iron pan.

• 8

  In a medium bowl, combine the panko, Parmesan cheese, melted butter, and paprika and stir well. Sprinkle the mixture over the mac and cheese.

• 9

  Place the cast iron skillet on the grill grates. Close the lid and bake until the cheese sauce is bubbling and the top is lightly browned, 15-20 minutes.

  350 ˚F / 177 ˚C

  00:20

• 10

  Remove the mac and cheese from the grill, top with the bacon and parsley, and serve. Enjoy!