New to Traegering? This meal plan is simple to make, but will make you look like a seasoned pro. Perfectly cooked chicken that’s easy to achieve paired with smoky macaroni & cheese and grilled asparagus makes this meal a wood-fired winner every time.
Ingredients: 
1 Tablespoon Salt
5 Quart Water
2 Pound Elbow Macaroni
8 Tablespoon Butter
1/2 Cup Flour
1/2 Teaspoon Dry Mustard
1 1/2 Cup Milk
2 Pound Velveeta Or American Cheese, Cut Into 1/2 Inch Cubes
1/2 Cup Milk
To Taste Salt And Pepper
As Needed Butter
1 1/2 Cup Shredded Cheddar Cheese
4 Tablespoon Butter
2 Cup Plain Dry Breadcrumbs
As Needed Paprika
1 Whole (4 Lb) Whole Chicken
As Needed Traeger Chicken Rub
1 Bunch Asparagus
2 Tablespoon Olive Oil
As Needed Traeger Veggie Rub
Directions:
About two and a half hours before you are ready to serve, start prepping your macaroni & cheese. Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt. Add the macaroni and stir. Cook for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Stir periodically to keep the pasta from sticking. Drain well, and transfer to a large mixing bowl.
Melt 8 tablespoons (1 stick) of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful the mixture doesn’t begin to brown. Gradually whisk in 1-1/2 cups of the milk, whisking continuously until the mixture is smooth. Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until all the cheese is incorporated and melted.
Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper. Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon. Butter the roasting pan or casserole and pour the macaroni and cheese evenly into the pan. Sprinkle the cheddar cheese on top. Melt the remaining 4 tablespoons of butter in a saucepan. Add the breadcrumbs and stir to coat with butter. Spread the breadcrumbs evenly over the top of the macaroni and cheese and dust lightly with paprika. Set the macaroni and cheese aside. Next you will prep your chicken and get it on the grill.
Before you prep your chicken, set the Traeger to 375* and preheat, lid closed for 15 minutes.
Remove the neck and gizzards from the cavity of the bird. Rinse and wipe the outside and inside of the chicken with a paper towel. Lightly season the inside and outside with Traeger Chicken Rub. Place chicken on the grill and cook until the internal temperature reaches 165℉ in the breast, about 70 minutes. After 10 minutes into the chicken cooking, place the macaroni and cheese on the grill, and bake for 45-60 minutes, or until the mixture is hot and bubbling and the breadcrumbs are golden brown. While the chicken and macaroni are cooking, prep your asparagus. Coat asparagus with olive oil and Traeger Veggie Rub, stirring to cover all pieces. Set aside until ready to cook.
After 45 min check on the macaroni. If it’s bubbling and browned, remove from the grill and cover with foil to keep warm.During the last 15 mins of the chicken cooking, place your asparagus on the grill. Let roast for 25-30 mins.Remove chicken from grill when internal temperature of breast reaches 160℉. The temperature will continue to rise after it rests. Allow bird to rest until internal temperature of breast reaches 165℉.Remove the asparagus from the grill and plate. Slice the chicken and serve with macaroni & cheese and asparagus. Enjoy!
This recipe was originally published on Traeger’s website. Be sure to check out our selection of Traeger grills as we are Iowa’s Traeger dealer!