Steps

• Step 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  Drizzle oil into a large pot of boiling salted water. Add the noodles and cook according to the directions on the package. Drain well.

  Ingredients

  • 1 Tablespoon vegetable oil

  • 1 Pound elbow macaroni or cavatappi noodles

• Step 3

  Meanwhile, heat the milk in a small saucepan, but do not boil.

  Ingredients

  • 4 Cup milk

• Step 4

  In a separate, large 4 quart pot, melt 6 tablespoons butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

  Ingredients

  • 6 Tablespoon butter, divided

  • 1/2 Cup flour

• Step 5

  Remove pot from heat and add Gruyere, cheddar cheese, salt, pepper and nutmeg. Pour in cooked noodles and leftover pulled pork; stir well.

  Ingredients

  • 4 Cup grated gruyere cheese, about 32 oz

  • 2 Cup grated extra-sharp cheddar cheese, about 16 oz

  • 1/2 Tablespoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1/2 Teaspoon ground nutmeg

  • 2 Cup leftover pulled pork

• Step 6

  Pour mixture into a 9x13 baking dish or skillet. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs and sprinkle on top.

  Ingredients

  • 1 1/2 Cup fresh white breadcrumbs

  • 2 Tablespoon butter, divided

• Step 7

  Bake on the Traeger for 50 minutes, or until the sauce is bubbly and the breadcrumbs are browned on top. Serve warm with an extra sprinkle of cheese and barbecue sauce.

  00:50

  375 ˚F / 191 ˚C

  Ingredients

  • As Needed Traeger BBQ Sauce