This Baked Green Chile Mac and Cheese recipe by Doug Scheiding is wood-fired flavor amplified. Cold smoked cheddar and mozzarella combine with roasted green chiles for a southwestern take on this classic side dish.
Grill: 165 ˚
Place 16 ounces of the shredded cheddar and the 8 ounces of shredded mozzarella cheese into a shallow pan or cookie sheet and place the pan directly on the grill grate. Smoke for 30 to 40 minutes. Remove from grill and set aside.
16 Ounce shredded cheddar cheese
8 Ounce shredded mozzarella cheese
Increase the grill temperature to 300℉ and place a large disposable aluminum half pan in the Traeger with the butter. Remove the pan from the grill after the butter has fully melted.
Grill: 300 ˚F
6 Tablespoon unsalted butter
Add the noodles to the pan, along with half-and-half, heavy whipping cream, 16 ounces of the cold smoked cheddar, all of the smoked mozzarella cheese and cream cheese broken into small pieces. Add the green chiles to taste (12 ounces for mild and 16 ounces for spicy) and stir to combine.
16 Ounce large dry elbow macaroni noodles
2 1/2 Cup half-and-half
2 Cup heavy whipping cream
8 Ounce cream cheese
12-16 oz 505 Southwestern Hatch Valley Flame Roasted Green Chile
Place the pan in the grill and bake for 2 hours, stirring every 20 minutes. If macaroni and cheese look like they are getting dry, add a little more half-and-half and stir to combine.
During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Traeger Prime Rib Rub. Serve hot. Enjoy!
2 Tablespoon Traeger Prime Rib Rub
8 Ounce shredded cheddar cheese