Serves
8–10
Ingredients
- 1 lb cavatappi pasta
- ¼ cup all-purpose flour
- ½ cup butter, divided
- 3 cups extra sharp cheddar, shredded
- 3 cups mozzarella or Gruyère cheese, shredded
- 4 cups whole milk
- 2 cups cooked chorizo crumbles
- 3 cups Clubhouse or Ritz cracker crumbs
- 4 smoked roasted jalapeños, finely diced
- 2 tablespoons smoked paprika
- 2 teaspoons mustard powder
- 2 teaspoons Traeger Chicken Rub
- Salt and black pepper, to taste
Instructions
1.
Cook the Pasta. Bring a large pot of salted water to a boil. Cook the cavatappi pasta for 9–10 minutes until just tender but still slightly firm. Drain and set aside.
2.
Make the Cheese Sauce In a large pot over medium heat, melt ¼ cup butter.
Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking continuously until smooth. Add the cheddar, mozzarella, jalapeños, smoked paprika, mustard powder, and chicken rub. Stir until the cheese has fully melted and the sauce is smooth. Stir in the cooked chorizo.
3.
Combine the Mac & Cheese. Add the cooked pasta to the cheese sauce and mix until well coated. Season with salt and black pepper. Transfer the mixture to a buttered half pan or grill-safe baking dish.
4.
Prepare the Topping. Melt the remaining ¼ cup butter and mix with the cracker crumbs. Sprinkle evenly over the pasta.
5.
Cook Preheat your Traeger grill to 300°F. Place the pan on the grill and cook for 30–45 minutes, until the topping is golden and the pasta is tender.
Storage
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