2.5 cups half and half

8 oz cream cheese, (1 package)

4 tablespoons chilled butter

1 tsp dry mustard

3/4 tsp black pepper

16 oz corkscrew pasta

1 pinch salt

6 oz shredded cheddar (pre-smoked if possible)

6 oz shredded mozzarella (pre-smoked if possible)

1 cup Panko bread crumbs

2 tablespoons butter, melted

Start Traeger, set to 225 degrees.

For the Sauce, Combine the half and half, 4 Tbsp chilled butter, cream cheese, hot sauce, dry mustard and black pepper in a large 12 inch wellseasoned cast iron skillet.

Place the skillet on the grill grate, uncovered, and smoke the mixture for 30 minutes. Remove the sauce from the grill and whisk until smooth.

Increase grill temperature to 350 degrees.

While the sauce smokes, bring a large pot of salted water to a boil on the stovetop. Cook the pasta 1-2 minutes less than the package directions call for; the pasta will continue to cook on the grill.

Drain pasta, rinse with cold water, drain again, and return to the pot. Toss the cooled pasta with the shredded cheeses.

Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.

Coat the inside of a cast iron skillet with 1 Tbsp chilled butter and pour macaroni and cheese into the buttered skillet smoothing the top.

Combine breadcrumbs with 2 Tbsp melted butter and spread over the top of macaroni.

Place the mac and cheese directly on the grill grate and bake until it is bubbling and the top is lightly browned about 30-40 minutes. Dust lightly with the paprika.