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• Step 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).

• Step 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.

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  • 4 Tablespoon butter

  • 1 Small yellow onion, diced

  • 2 Clove garlic, minced

  • 5 Tablespoon Flour

• Step 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.

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  • 1 1/2 Cup heavy cream

  • 1 1/2 Cup whole milk

• Step 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.

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  • 3 Sprig fresh thyme

  • 1 Sprig rosemary sprigs

  • 2 Whole bay leaves

  • 1 Tablespoon black peppercorn

• Step 5

  Remove from heat, whisk in gruyere until melted through and season with salt. Set aside until noodles are ready.

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  • 1 Pound shredded Gruyere cheese

  • As Needed salt

• Step 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.

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  • 1 Pound Elbow Noodles

• Step 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”.

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  • 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

• Step 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!