When grill is heated, place Anaheim chile on grill and cook for about 10 minutes per side until slightly charred. When chile is cooked, Reduce the Traeger temperature to 375 degrees.
Add the milk (half and half, evaporated and whole) a cup at a time, whisking until smooth. Continue stirring until sauce thickens over medium heat.
Place macaroni in large baking dish that has been coated with cooking spray.
Add 5 cups grated cheese and sauce. Fold until all ingredients are incorporated.
Place pan on Traeger and cook for about 20-30 minutes or until dish is bubbly and cheese is melted.
-This dish may be cooked in two large cast iron pans, two 9x13 pans or one large steam table pan (12x20).
-You may also set the finished dish in the Traeger on the smoke setting for 30 minutes before cooking. Then heat the grill to 375 and cook for 20 minutes.
-It is not necessary to place the chiles in a bag after roasting, it will make it easy to remove the skins, but not essential. You may also use a sharp paring knife and remove the skins. I don't worry about getting every bit of charred skin off!
-You may make this dish ahead if desired. Place in pan or pans and refrigerate after assembly. Remove from refrigerator about an hour before cooking. Cover with foil while cooking. Heat Traeger to 350 and cook for about 40 minutes or until bubbly.