Halloween is one of our favorite times of the year and it is even more exciting with little ghouls and goblins to share in all the fun. We used our Traeger to whip up some spooky delights for our tiniest spooks and got rave reviews. Serve the Monster Mac & Cheese in a cooked spinach "swamp" and dip those Mummy Dogs in puddles of ketchup "blood." The best part about cooking food for kids is getting them involved in the kitchen. Even the smallest fingers can help wrap dough around hot dogs and squirt scary faces on the mac & cheese. So grab your little ghosts and get Traeger'ing!
Mummy Hot Dogs
Prep Time: 5 Minutes
Cook Time: 15-20 Minutes
Recommended Pellets: Hickory, Oak
1 package hot dogs
1 tube original crescent rolls
Mustard (for the eyes)
Roll out the crescent dough and slice into thin strips. We found using a pizza cutter to be the fastest and best way to get straight lines.
Wrap each hot dog with approximately 1 roll's worth of dough strips (about 4 strips each, 3 for the body and 1 for the head). Place on a baking sheet lined with foil and coated lightly with non-stick spray.
When ready to cook, start your Traeger on smoke with the lid open for 4-5 minutes. Close the lid and preheat to 375 degrees F for 10-15 minutes. Place the baking sheet with the mummy dogs on the grill grate and bake for 15-20 minutes or until the dough is golden brown.
Use mustard to create "eyes."
Monster Mac & Cheese
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Recommended Pellets: Oak, Apple, or Pecan
2 lbs. elbow macaroni
8 tbsp. butter (1.5 sticks), plus extra for buttering the pan
1/2 cup flour
1 tsp. dry mustard
1-1/2 to 2 cups milk, or more as needed
2 lbs. Velveeta or American cheese, cut into 1/2" cubes
1 1/2 cups grated mild Cheddar cheese
Salt and freshly ground black pepper
8-10 small oven safe bowls or flan cups
1. Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt. Add the macaroni, and stir. Cook for 2 minutes less than the time recommended on the package, stirring periodically to keep the pasta from sticking. (The pasta will continue to cook in the Traeger.) Drain well, and transfer to a large mixing bowl.
2. Meanwhile, melt 8 tablespoons (1 stick) of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful that the mixture doesn’t begin to brown. (The butter/flour mixture will bubble.) Gradually whisk in 1-1/2 cups of milk; whisk continuously until the mixture is smooth. Reduce the heat to medium-low and stir in the Velveeta®, one-third at a time, until all the cheese is incorporated and melted. Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper. Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.
3. Butter the bowls you will be using to bake the mac & cheese. Pour the macaroni and cheese evenly into the each cup. Sprinkle the Cheddar cheese on top.
5. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
6. Bake the macaroni and cheese for 25-30 minutes or until the mixture is hot and bubbling. Turn the cups 180 degrees halfway through baking.
7. Place your serving dish on top of the cup and, using an oven mit, flip the cup and plate over at the same time. Lightly tap and wiggle the cups to release the mac & cheese. onto the plates.
8. Using ketchup for the mouth and eyebrows and olives for the eyes, decorate your monsters. We like to serve ours on a bed of cooked spinach.