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When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.
For the sauce: Combine the half and half, 4 tablespoons of chilled butter, cream cheese, hot sauce, dry mustard and black pepper in a large (12 inch) well-seasoned cast iron skillet.
Place the skillet on the grill grate, uncovered, and smoke the mixture for 30 minutes. Remove the sauce from the grill and whisk until smooth.
Increase the grill temperature to 350 degrees F and preheat, lid closed for 10-15 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.
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 butter and pour macaroni and cheese into the buttered skillet smoothing the top. Combine breadcrumbs with 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!
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