Traeger Mac & Cheese just might be the easiest side dish recipe ever. With 5 different types of cheese, you know it’s going to be good. Be certain to check out my Traeger Recipes for even more great meal ideas.
I love a good mac & cheese recipe. There’s nothing quite like the creaminess and the taste. This is why I tend to have this as a side dish as much as I possibly can. It’s a simple way to fill my belly and treat my tastebuds to something truly delicious.
Anytime I share this recipe with family and friends, everyone is hooked.
Ingredients needed
- 3 cups elbow macaroni, uncooked
- 6 Tbsp. unsalted butter, divided
- 3 cups whole milk
- ¼ cup crumbled blue cheese
- 3 Tbsp. grated parmesan cheese, divided
- 12 oz. shredded mozzarella & cheddar cheese mix
- ¼ cup flour
- 4 oz. Velveeta cheese, cut into 1/2-inch cubes
- ½ tsp. dijon mustard
- ¼ cup panko bread crumbs
How to make Traeger Mac & Cheese
- Preheat Traeger to 375 degrees F.
- Boil the macaroni according to the package directions until al dente.
- On a stovetop, melt five tablespoons of the butter in a dutch oven on low heat. Add flour and whisk to mix well. Continuing to whisk, cook for about two minutes, or until hot and bubbly. Do not brown.
- Gradually whisk the milk into the butter mixture and cook on medium heat for five minutes, or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
- Add in the shredded cheese mixture, Velveeta, blue cheese, mustard, and two tablespoons of the parmesan cheese, and cook for 3 to 5 minutes, or until the Velveeta is completely melted, stirring constantly. Add in the cooked macaroni and mix well. Transfer to a greased 9×13 baking dish.
- Melt the remaining tablespoon of butter and mix with the bread crumbs and remaining tablespoon of parmesan. Sprinkle on top of the macaroni.
- Smoke for 25 to 30 minutes, or until the top is golden brown and bubbling around the edges.
- Remove from the Traeger and serve immediately.
Traeger Mac & Cheese FAQs and Notes
Can you vary up the type of cheese?
You bet. Use whatever type of cheese that you would like. It’s forgiving and a simple way to change up the taste easily.
Can you freeze mac and cheese?
You can but I never have enough left to do so. Just store it in an airtight container and add it to your freezer. I will warn you that the texture will be different when you unthaw and eat. That’s because of the noodles.
How do you reheat mac and cheese?
The quickest way to reheat mac and cheese is to put it in the microwave. You can also slowly warm it up in the oven but just be careful not to burn it.
Recommended kitchen resources for this recipe
Primal Pioneer participates in the Amazon affiliate program. Please see my affiliate disclaimer. As an Amazon Associate, I earn from qualifying purchases.
Enjoy these other Traeger recipes
Traeger Mac & Cheese Recipe
Venison Stuffed Bell Peppers
Yum yum yum! The only three words that can describe these Venison Stuffed Bell Peppers. The peppers are absolutely packed with flavor! This recipe fits perfectly in our collection of Easy Ground Venison Recipes.
Ingredients
- ½ cup uncooked rice
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 Tbsp. tomato paste
- 2 Tbsp. minced garlic
- 1 lb. ground venison
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. Italian seasoning
- 1 tsp. salt - to taste
- 1 tsp. ground black pepper - to taste
- 6 bell peppers
- 1 cup shredded Mozzarella cheese
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Cook rice according to package directions, then set aside.
- Heat the olive oil over medium heat in a large saucepan. Add the chopped onion to the heated oil and cook until soft. Stir in tomato paste and garlic and cook until fragrant, about 1 minute.
- Add the ground venison to the skillet and cook through.
- Add the cooked rice and diced tomatoes to the skillet, then season with the Italian seasoning, salt, and pepper to taste. Let simmer until liquid has reduced, about 5 minutes.
- Cut the tops off of the peppers and clean out the center. Place the peppers cut side-up into a 9x13 baking dish and brush with a little additional olive oil. Spoon the venison and rice mixture into each pepper.
- Cover the baking dish with foil and bake for 35 minutes.
- Uncover the peppers, top with shredded mozzarella cheese and bake until cheese is bubbly, about 10 minutes.
- Garnish with parsley then serve.
Notes
Is Venison healthier than beef?
Venison has about 50% less fat then beef so it is technically a healthier red meet option!
Do you rinse or soak Venison before cooking?
Soaking the meat in some water before cooking could help take out the "gamey" flavor of venison but it is not required.
Where can I find ground Venison in stores?
Most health food stores like Sprouts, Natural Grocers, Whole Foods or large chain grocery stores with a health food section should carry frozen venison. If you can't find venison you can also substitute with ground beef or Elk!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 338Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 588mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 27g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
Pinned this to try out. Mac-n-cheese is a family favorite and we are always looking for a new recipe to try out. Thanks for sharing it. #HomeMattersParty