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16
Barbeque Macaroni and Cheese Recipe
Total Time:
25 minutes
|
Makes:
4
This is a recipe I came up with for a camping trip and since then it has become a staple at all our tailgating events. It is a classic mac and cheese that gets a great smoky flavor from the BBQ and goes great with most American fare.
INGREDIENTS
- 2 cups cooked macaroni
- ½ cup milk
- 3 Tbsp. butter
- 1 cup Gruyère cheese, shredded
- ½ cup sharp cheddar cheese, shredded
- ½ cup Gooda cheese, shredded
- 2 Tbsp. flour
- ½ cup Panko bread crumbs
- salt and pepper to taste
INSTRUCTIONS
- Prepare pasta at home according to package directions. Store in a sealable container and place in a zip bag. Place shredded cheeses in a container, flour in its own small bag as well as the bread crumbs.
- Place macaroni, cheese, butter and milk in a cooler full of ice to transport to your camping or tailgating location.
- Place a large cast iron dutch oven on your barbecue. Melt butter over charcoals and whisk in milk. One tablespoon at a time whisk in flour until it has thickened and you have a roux. Salt and pepper to taste.
- Slowly stir in the cheese blend until it has melted into the roux. Reserve some cheese to top the macaroni.
- Add cooked macaroni to the dutch oven and stir to coat with sauce. Cover and allow to cook until it is heated throughout, about 5 minutes.
- Top with reserved cheese and bread crumbs. Cover and cook for an additional 5 minutes. Serve warm.
Member recipes are not tested by the CHOW food team.
have not come across this method of making a roux. I learned to melt nutter, add flour and stir till lightly toasted, then whisk in milk. Anyone else cook the milk with the butter first?
Ahem, fellas, that's "Gouda" not "Gooda" (which sounds like some Velveeta-style horror).