Description
Creamy, smoky, bacon-loaded mac & cheese that holds beautifully in pans for feeding a crowd.
Ingredients
- 3 (900 g) bags cavatappi pasta
- 1 #10 can cheese sauce
- ½ gallon whole milk
- 5 cups shredded cheddar cheese
- 2 cups cooked bacon, crumbled
- 2 cups panko bread crumbs
- 1¼ cups bacon fat
- ¾ cup dried chives
Cooking Temperature
350°F
Method
1.
Preheat Traeger grill to 350°F.
2.
Bring a large pot of salted water to a boil and cook the pasta one minute before al dente. Drain.
3.
In a large mixing bowl combine the cheese sauce, whole milk, and bacon fat.
4.
Add the cooked pasta and mix until evenly coated.
5.
Divide the mixture evenly into 4 – 7 disposable aluminum half Pans
6.
Top each pan in the following order:
- shredded cheddar cheese
- panko bread crumbs
- dried chives
- crumbled bacon
7.
Place pans on the grill and cook until the cheese has melted and the mac & cheese is hot throughout.
Serve immediately.
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