Directions:

You Will Need:

1 lb. macaroni noodles
1/4 c. butter, unsalted + 1 tsp. for noodles
1/4 c. all-purpose flour
3 c. milk
8 oz. cream cheese, cut into chunks
garlic powder to taste
salt and pepper to taste
2 c. Sharp Cheddar Cheese, shredded
2 c. Gouda, shredded
1 c. Parmesan, shredded
1 c. bread crumbs of choice

Make sure your Traeger has sufficient wood chips or pellets. With the door open to the smoker, turn on to smoke for about 5 minutes. Then shut the lid and preheat the smoker to 350 degrees for about 15 minutes.

Boil the pasta 2 minutes short of al dente as listed on the box. When the pasta is done, drain and add a a tsp. of butter to keep the noodles from sticking together. Set aside.

While the pasta is boiling, begin on the sauce. In a large saucepan, melt the butter and whisk the flour into it. Over medium heat, let the flour and butter become fragrant, but keep whisking so it doesn't burn. Slowly whisk in the milk, careful to whisk out any lumps. Cook for about 5 minutes until the sauce begins to thicken and come to a simmer. Add the cream cheese and whisk until smooth. Add the garlic powder and salt and pepper to taste.

Stir in the cheese, reserving a handful for the top. Stir until melted and then mix in the pasta to coat. Pour into an 11 x 9 1/2 inch roasting pan and top with bread crumbs and remaining cheese.

Place in the smoker, uncovered, for 45 minutes to an hour.