Baked Ballpark Mac and Cheese

Baked Ballpark Mac and Cheese

Traeger Kitchen

Baked Ballpark Mac and Cheese

Prep Time



Cook Time




2 – 4




What’s this?

Hit a home run with this one. Cheesy homemade mac and cheese, topped with grilled franks, baked and given an extra ketchup and mustard kick. This is anything but a swing and miss dish.


  • 1 Pound Elbow Noodles

  • 2 Tablespoon butter

  • 1/2 Whole yellow onion, diced

  • 2 Clove garlic, minced

  • 2 Tablespoon all-purpose flour

  • 2 1/2 Cup milk

  • To Taste salt and pepper

  • 2 Tablespoon ketchup

  • 1 Tablespoon mustard

  • 2 Cup shredded cheddar cheese

  • 1 Cup shredded Gruyere cheese

  • 4 Frankfurters


  • 1

    Bring a large pot of salted water to a boil over high heat. Add noodles and cook according to package directions to al dente. Strain, rinse with cold water to stop cooking and set aside.
  • 2

    In a medium saucepan, melt butter over medium heat. Add onion and sauté until tender. Add garlic and saute one minute more until fragrant. Add flour and cook another minute.
  • 3

    While whisking, slowly add in milk and cook until thickened (should coat the back of a spoon). Season to taste with salt and pepper and add in mustard and ketchup. Remove from heat and whisk in 1-1/2 cups cheddar and 1/2 cup gruyere cheese. Set aside.
  • 4

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
  • 5

    Grill the franks 4-6 minutes turning occasionally until warmed through and lightly browned. Remove from grill and slice.
  • 6

    Add the sliced franks and noodles to the cheese sauce and stir to coat.
  • 7

    Decrease the grill temperature to 350℉.
  • 8

    Pour the mac and cheese into a cast iron, top with remaining cheese and bake 20-25 minutes or until top is golden brown and cheese is melted.
  • 9

    To serve, divide the mac and cheese into 4 bowls and top with additional sliced franks, ketchup, and mustard if desired. Enjoy!

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