We’ve taken a childhood favorite and turned it into an adult guilty pleasure—Bacon and Brie Mac & Cheese wood-fired until bubbly and delicious. Rather than the typical elbow noodles, we went for penne, which has a heartier texture capable of balancing the rich, creamy mixture of brie, mozzarella, and cheddar. We even added some jalapeno to give it a bit of a kick. Go ahead and indulge in this classy, adult version of a trusty grade school staple with a Traeger twist.
BACON AND BRIE MAC & CHEESE
DIFFICULTY: 3/5
PREP TIME: 1 hour
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Oak, Hickory, Pecan
SERVES: 8
INGREDIENTS
16 oz. Penne Pasta, cooked
24 oz. Brie Cheese
1 lb. Bacon, cooked
2 cups Mozzarella, shredded
1 cup Cheddar, shredded
2 Jalapenos, finely diced
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
1 Tbsp. Salt
1 tsp. White Pepper
32 oz. Whole Milk
2 Tbsp. Corn Starch
¼ cup Cold Water
METHOD
- In a double boiler, heat the milk until hot, then whisk in the onion and garlic powder, brie, cheddar, and 1 cup mozzarella cheese. Once cheese is fully incorporated, add the jalapenos, salt and pepper. Make a slurry with the corn starch and water, then add it the sauce to thicken. Lastly, add the cooked bacon and penne. Place the mac and cheese in a greased, cast iron pan and top with the remaining mozzarella cheese.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 °F and preheat, lid closed (10 to 15 minutes). Place the pan of mac on the Traeger and cook for 15 to 20 minutes, or until golden and bubbly.
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