1 pound penne or similar noodles

6 cups water

1/2 teaspoon salt

1/2 cup salted butter

1 teaspoon mustard powder

1 cup whole milk or half and half

1 pinch cayenne (optional)

3 cups shredded cheese (cheddar or Colby Jack)

1/2 cup panko bread crumbs

1/2 cup crushed corn flakes

1 cup shredded cheese (for topping)

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Boil noodles in salted water until al dente. Drain and set aside.
Melt butter in a large saucepan and stir in mustard powder.
Pour in milk and whisk until smooth.
Add shredded cheese and stir until creamy and thick. Season with cayenne if desired.
Combine noodles with cheese sauce and spread into a cast-iron skillet or baking dish.
Mix panko, crushed corn flakes, and shredded cheese. Sprinkle over the mac and cheese.
Place skillet on Traeger and smoke at 225°F for about 45 minutes until golden and bubbly.

Use elbow macaroni, shells, or cavatappi instead of penne.

Bake in the oven at 350°F for 25 minutes if you don’t want to smoke it.

Sharp cheddar, smoked gouda, or Monterey Jack can be swapped for different flavors.

Shred your own cheese for the smoothest sauce.

Avoid freezing texture changes too much.