Eat Recipes

Twice-Cooked Smoky Macaroni Cheese with Whisky by Sarah Glover

Macaroni cheese is one of our favourite comfort dishes, and this version by Sarah Glover is a delicious version that is cheesy, smoky and decadent, perfect to make for friends and family.


Traeger Grill (or oven)
Apple wood pellets (if using a grill)
Cast-iron frying pan


1 teaspoon salt
500 g dried macaroni
400 g bacon, diced
2 tablespoons salted butter
1/4 cup plain (all-purpose) flour
1/2 cup whisky
1 cup chicken stock
1 tablespoon hot English mustard
2 teaspoons Worcestershire sauce
2 cups double (heavy) cream
1 1/4 cups grated cheddar
1/2 cup grated gruyere
2/3 cup grated parmesan


1 cup dried breadcrumbs
1/4 cup melted salted butter
Salt and pepper, to taste

1 cup grated cheddar


Bring a large saucepan of water to the boil over high heat. Add the salt, followed by the macaroni, and cook according to the packet instructions until al dente. Drain and set aside.

Set up a Traeger Grill with apple wood pellets, and preheat the grill to 180°C (350F), alternatively heat oven to 180°C (350F).

Place a deep cast-iron frying pan or skillet on the grill and cook the bacon for 4–5 minutes, until golden, then set aside in a bowl, leaving 2 tablespoons of bacon fat in the pan. Add the butter and allow it to melt, then whisk in the flour until combined.

Next, add the whisky, chicken stock, mustard and Worcestershire sauce and whisk to combine you want a smooth sauce, so try to avoid it being too hot while the smooth sauce is forming.

Then bring the mixture to a simmer, whisking occasionally to scrape up any bits stuck to the base of the pan, and cook until starting to thicken. Stir in the cream and return to a simmer, then add all the cheese and stir until melted and you have a thick cheesy sauce. Add the macaroni and stir to combine, then
transfer to a fireproof baking dish.

Combine the breadcrumbs, melted butter and bacon in a bowl and season with salt and pepper. Scatter the mixture over the macaroni cheese and top with the grated cheddar. Cook in for 30 minutes or until the top is golden brown. 

About Sarah                    
Sarah Glover is the Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!). Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary
events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.

About Trager Grills

Traeger Grills has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger
pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable.
Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit

Want more? Click here for a Creamy Pumpkin and Bacon Pasta Bake and here for our 15-Minute Pantry Pasta.

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