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Baked Mac & Cheese with Jerky Dust

Traeger Kitchen


Baked Mac & Cheese with Jerky Dust

Prep Time

15 Minutes

Cook Time

20 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Apple

Take one taste of this twist on a classic and you won’t look back. Thick and creamy mac n’ cheese is topped with a crunchy, flavorful jerky topping.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 4 Tablespoon butter

  • 1 Small yellow onion, diced

  • 2 Clove garlic, minced

  • 5 Tablespoon flour

  • 1 1/2 Cup heavy cream

  • 1 1/2 Cup whole milk

  • 3 Sprig fresh thyme

  • 1 Sprig rosemary sprigs

  • 2 Whole bay leaves

  • 1 Tablespoon black peppercorn

  • 1 Pound shredded Gruyere cheese

  • salt

  • 1 Pound Elbow Noodles

  • 1 Cup panko breadcrumbs

  • 1/4 Cup Parmesan cheese

  • 4 Tablespoon butter, melted

  • 1/2 Tablespoon smoked paprika

  • 4 Ounce Beef Jerky, shredded in the blender

Steps

  • 1

    When ready to cook, start your Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed (10-15 minutes).
  • 2

    Heat butter in a medium stock pot over medium-high heat. Add onion and saute for 5 minutes or until translucent and tender. Add garlic and saute 30 seconds more. Add flour and stir well with a wooden spoon.
    Ingredients
    • 4 Tablespoon butter

    • 1 Small yellow onion, diced

    • 2 Clove garlic, minced

    • 5 Tablespoon flour

  • 3

    Cook roux for 1 minute until it smells slightly nutty. While whisking, stream in milk and cream and continue to whisk until flour clumps are worked out.
    Ingredients
    • 1 1/2 Cup heavy cream

    • 1 1/2 Cup whole milk

  • 4

    Wrap herbs and black peppercorn in cheese cloth and tie up with twine. Drop into cream mixture and simmer 15-20 minutes until liquid thickens. Remove cheese cloth with herbs and discard.
    Ingredients
    • 3 Sprig fresh thyme

    • 1 Sprig rosemary sprigs

    • 2 Whole bay leaves

    • 1 Tablespoon black peppercorn

  • 5

    Remove from heat, whisk in gruyere until melted through and season with salt. Set aside until noodles are ready.
    Ingredients
    • 1 Pound shredded Gruyere cheese

    • As Needed salt

  • 6

    Bring a large salted pot of water to a boil. Add noodles and cook 6-8 minutes until al dente. Drain and rinse pasta. Add to cheese sauce and stir to coat. Pour mixture into a large cast iron pan.
    Ingredients
    • 1 Pound Elbow Noodles

  • 7

    In a small bowl combine panko, parmesan cheese, melted butter, paprika and stir well. Sprinkle mixture over mac and cheese then top with shredded jerky “dust”.
    Ingredients
    • 1 Cup panko breadcrumbs

    • 1/4 Cup Parmesan cheese

    • 4 Tablespoon butter, melted

    • 1/2 Tablespoon smoked paprika

    • 4 Ounce Beef Jerky, shredded in the blender

  • 8

    Place cast iron pan directly on the grill grate and bake 15-20 minutes until cheese sauce is bubbling and top is lightly browned. Remove from the grill and serve. Enjoy!

Cooking Notes

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