Say goodbye to the blue box and hello to triple smokin’ cheesy goodness. Cream cheese, gouda, and cheddar cheese come together like the Three Amigos for a creamy dish that’ll leave your taste buds smokin’.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
For the Sauce: Combine the half and half, 4 Tbsp chilled butter, cream cheese, hot sauce, dry mustard and black pepper in a large 12” well-seasoned cast iron skillet.
Place the skillet on the grill grate, uncovered, and smoke the mixture for 30 minutes.
While the sauce smokes, bring a large pot of salted water to a boil on the stovetop.
Cook the pasta 1-2 minutes less than the package directions call for; the pasta will continue to cook on the grill.
Drain pasta, rinse with cold water, drain again, and return to the pot. Toss the cooled pasta with the shredded cheeses.
Remove the sauce from the grill and whisk until smooth. Increase the grill temperature to 350℉ and preheat, lid closed for 15 minutes.
Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.
Coat the inside of a cast iron skillet with 1 Tbsp chilled butter and pour macaroni and cheese into the buttered skillet, smoothing the top.
Combine breadcrumbs with 2 Tbsp melted butter and spread over the top of macaroni.
Place the mac and cheese directly on the grill grate and bake until it is bubbling and the top is lightly browned about 30-40 minutes. Dust lightly with the paprika. Enjoy!
Ingredients:
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2 1/2 Cup half-and-half, plus more as needed
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5 Tablespoon chilled butter, plus more for coating cast iron
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8 Ounce cream cheese, cut in cubes
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1 Teaspoon hot sauce, or more to taste
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1 Teaspoon dry mustard
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3/4 Teaspoon black pepper
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16 Ounce elbow macaroni
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1 1/2 Cup cheddar cheese
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1 1/2 Cup shredded smoked mozzarella or Gouda cheese
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2 Tablespoon butter, melted
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1 Cup panko breadcrumbs
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