Creamy Chorizo Jalapeño Mac & Cheese on the Grill

In a large salted pot of water, boil cavatappi pasta for 9-10 minutes. Drain and set aside (the pasta will still be a bit firm).

On medium heat, melt 1/4 cup butter and whisk with 1/4 cup flour for 2 minutes. Slowly add in whole milk, whisking continuously. Add in the extra sharp cheddar, mozzarella/gruyere cheese, finely diced jalapeños, smoked paprika, Traeger grills chicken rub, and dried mustard powder. Continue to stir until the cheese has melted. Add in the cooked chorizo crumbles and mix the cheese sauce with the pasta. Season with salt and pepper to taste. Pour the mixture into a buttered disposable half pan or a grill-safe baking dish.

Melt the remaining 1/4 cup butter and mix with the cracker crumbles. Top the pasta with the buttered cracker crumbles. Preheat your grill to 300°F. Grill your Mac & cheese for 30-45 minutes until the top is golden and the pasta is softened.