Step

• Watch Video

  4 Cheese Mac and Cheese

  

• 1

  Cook and sauce the pasta: Bring a large pot of well salted water to a boil. Add the pasta and cook, stirring occasionally, until just shy of al dente, about 7 minutes. Drain in a colander and run cold water over the pasta to stop the cooking. Transfer the pasta to a large bowl.

• 2

  Make the cheese sauce: In a medium saucepan over medium heat, melt the 8 tablespoons of butter. While whisking, gradually add the flour and cook, whisking constantly and scraping the bottom of the pan for 2 minutes. Add the mustard powder and whisk to combine. Slowly add the milk while whisking. Continue cooking and whisking, being careful to scrape the bottom edges of the pan, until the consistency of heavy cream. (A finger run across the back of a sauce-coated spoon should leave a path.)

• 3

  Reduce the heat to medium-low and add the cheese in batches starting with the Velveeta. Cook, whisking, until melted, then add the Gouda and Fontina by the handful, whisking after each addition. The sauce should fall off the whisk in ribbons. If too thick, gradually add more milk. Season to taste with salt and pepper. Pour and scrape the cheese sauce into the pasta and stir to coat well.

• 4

  Top and bake: Butter a 9x13 oven safe baking dish or a large cast-iron pan with butter. Scrape the pasta and cheese mixture into the pan. Sprinkle the grated cheddar over the pasta.

• 5

  Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

  350 ˚F / 177 ˚C

• 6

  Meanwhile, melt the 4 tablespoons butter in a medium saucepan. Add the breadcrumbs and stir to coat. Season with a pinch each of salt, pepper, and smoked paprika. Sprinkle the breadcrumbs over the pasta.

• 7

  Transfer the baking dish to the grill and bake until hot and bubbling and golden brown on top, 45 to 55 minutes.

  350 ˚F / 177 ˚C

  00:45

• 8

  Let cool briefly before serving. Enjoy!