Smoked Mac and Cheese on the Traeger with Smoked Breadcrumb Topping

How to Make Smoked Mac and Cheese on the Traeger with Smoked Breadcrumb Topping

1. 1

   Step 1: Preheat Traeger and toast breadcrumbs

   Set your Traeger to 225°F (107°C) and choose a mild fruitwood or hickory pellet for 15 minutes of preheat to build smoke. While it comes to temp, melt 2 tablespoons of the butter in a skillet over medium heat, add the panko and toast until light golden, about 3–4 minutes; remove from heat and set aside.

   For this step

   • 1 1/2 cupsPanko breadcrumbs
2. 2

   Step 2: Cook the pasta

   Bring a large pot of generously salted water to a rolling boil and cook the elbow macaroni 1–2 minutes shy of package directions so it finishes in the oven. Drain well and return to the pot, tossing with a splash of milk or a tablespoon of butter if desired to prevent sticking.

   For this step

   • 1 lbElbow macaroni (dry)
   
3. 3

   Step 3: Make the roux and cheese sauce

   In a medium saucepan melt the remaining 4 tablespoons butter over medium heat, whisk in the flour and cook 1–2 minutes until lightly nutty. Gradually whisk in the milk and simmer until the sauce thickens, about 4–6 minutes; remove from heat and whisk in the shredded cheddar and Gruyère until smooth, then stir in the Dijon and Worcestershire and season to taste.

   For this step

   • 1/4 cupAll-purpose flour
   • 3 cupsWhole milk
   • 3 cupsSharp cheddar, shredded
   • 1 1/2 cupsGruyère, shredded
   • 1 tspDijon mustard
   • 1 tspWorcestershire sauce
   
4. 4

   Step 4: Combine pasta and sauce, transfer to pan

   Fold the drained pasta into the cheese sauce until evenly coated, adding up to 1/2 cup reserved pasta water if you want a looser texture. Transfer the mixture to a 9x13 cast-iron or ovenproof baking dish, smooth the top, then evenly sprinkle the toasted panko over the mac and dot with a little extra butter if you like a richer crust.
   
5. 5

   Step 5: Smoke and bake on the Traeger

   Place the prepared dish on the preheated Traeger and smoke at 225°F for 35–45 minutes, or until the sauce is bubbly and the breadcrumb topping is golden. For less smoke and faster browning you can raise the grill to 250°F and bake 25–30 minutes; check near the end so the top doesn't over-brown.
   
6. 6

   Step 6: Rest and serve

   Remove from the grill and let the mac and cheese rest 8–10 minutes so the sauce firms slightly and is easier to portion. Garnish with chopped chives or extra cracked pepper if desired and serve warm as a comforting smoked side.

1. Set your Traeger to 225°F (107°C) and choose a mild fruitwood or hickory pellet for 15 minutes of preheat to build smoke. While it comes to temp, melt 2 tablespoons of the butter in a skillet over medium heat, add the panko and toast until light golden, about 3–4 minutes; remove from heat and set aside.
2. Bring a large pot of generously salted water to a rolling boil and cook the elbow macaroni 1–2 minutes shy of package directions so it finishes in the oven. Drain well and return to the pot, tossing with a splash of milk or a tablespoon of butter if desired to prevent sticking.
3. In a medium saucepan melt the remaining 4 tablespoons butter over medium heat, whisk in the flour and cook 1–2 minutes until lightly nutty. Gradually whisk in the milk and simmer until the sauce thickens, about 4–6 minutes; remove from heat and whisk in the shredded cheddar and Gruyère until smooth, then stir in the Dijon and Worcestershire and season to taste.
4. Fold the drained pasta into the cheese sauce until evenly coated, adding up to 1/2 cup reserved pasta water if you want a looser texture. Transfer the mixture to a 9x13 cast-iron or ovenproof baking dish, smooth the top, then evenly sprinkle the toasted panko over the mac and dot with a little extra butter if you like a richer crust.
5. Place the prepared dish on the preheated Traeger and smoke at 225°F for 35–45 minutes, or until the sauce is bubbly and the breadcrumb topping is golden. For less smoke and faster browning you can raise the grill to 250°F and bake 25–30 minutes; check near the end so the top doesn't over-brown.
6. Remove from the grill and let the mac and cheese rest 8–10 minutes so the sauce firms slightly and is easier to portion. Garnish with chopped chives or extra cracked pepper if desired and serve warm as a comforting smoked side.