BAKED GREEN CHILE MAC & CHEESE

Baked Green Chile Mac & Cheese image

Number Of Ingredients 9

6 tablespoons Unsalted Butter
16 ounces Dry Large Elbow Macaroni Noodles
2.5 cups Half & Half
2 cups Heavy Whipping Cream
12 ounces 505 Roasted Chipped Green Chiles (12-mild, 16-spicy)
24 ounces Shredded Cheddar Cheese, Divided
8 ounces Shredded Mozzarella Cheese
8 ounces Cream Cheese
2 tablespoons Traeger Prime Rib Rub

Steps:

For the Smoked Cheese: Place 16 oz of the shredded cheddar and the 8oz of shredded mozzarella cheese into a shallow pan or cookie sheet. Using a smoke tube with oak pellets, light and place in your unlit Traeger for one hour. Alternatively, you can use Traeger's Cold Smoker accessory to smoke the cheese.
When ready to cook, set the temperature to 300℉ and preheat, lid closed for 15 minutes.
While grill heats, 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.
Add the noodles to the pan, along with the half and half, heavy whipping cream, 16 oz of the cold smoked cheddar, all of the smoked mozzarella cheese, and the cream cheese broken into small pieces. Add the green chiles to taste (12 oz for mild and 16 oz for spicy) and stir to combine.
Place the pan in the grill and bake for 2 hours, stirring every 20 minutes. If macaroni and cheese looks like it is 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!