Steps

• 1

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

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  In a well-seasoned 12-inch cast-iron skillet, combine the half-and-half, 4 tablespoons butter, cream cheese, hot sauce, dry mustard, and black pepper.

• 3

  Place the skillet on the grill grates, close the lid, and smoke for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 4

  While the sauce smokes, bring a large pot of salted water to a boil. Add the pasta and cook for 1-2 minutes less than stated on the package. Drain the pasta, rinse with cold water, and return to the pot. Add the cheddar and mozzarella cheeses and stir to combine.

• 5

  Remove the sauce from the grill and whisk until smooth. Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.

• 6

  Increase the grill temperature to 350℉ and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

  00:15

• 7

  Clean the cast iron skillet, then grease with the remaining tablespoon of butter. Pour the macaroni and cheese into the skillet, smoothing the top.

• 8

  In a small bowl, mix together the bread crumbs and melted butter until well combined. Sprinkle over the macaroni and cheese.

• 9

  Place the skillet on the grill grates. Close the lid and bake the macaroni and cheese is bubbling and the top is lightly browned, 30-40 minutes.

  350 ˚F / 177 ˚C

  00:30

• 10

  Dust the top lightly with the paprika before serving. Enjoy!