Mac and Cheese with an obscenely thick cheese sauce. It is not for the faint of heart, lactose intolerant, or Vegans!
NOTE: All measurements are "-ish". The rig was my CharGriller Pro. The pot is a Lodge 5qt Dutch oven.
Start with a basic white sauce with 1 1/2 cups of milk and 1/2 cup heavy cream added to a roux (I used 4tbsp butter and maybe 6tbsp flour). Add 1 cup shredded cheddar, 1/2 cup Monterey Jack and 1/2 cup mozzarella. Season with paprika, cayenne, salt and worcestershire sauce. My wife would add some chopped onions and garlic, too. Edit: I'm not fond of raw onions, but maybe caramelized onion would be good, maybe one whole onion chopped and fried first. Maybe even fry a strip of bacon and fry the onion in that and then add both to the cheese sauce.
Add in the mac (I started with 1 cup uncooked elbow mac) and top with feta or crumbled goat cheese and more Monterey Jack.
I put it directly over the coals, uncovered, for about 10 - 15min to pick up a kiss of smoke and then moved to indirect and covered for about another 30min (well, maybe more like 45min).
NOTE: All measurements are "-ish". The rig was my CharGriller Pro. The pot is a Lodge 5qt Dutch oven.
Start with a basic white sauce with 1 1/2 cups of milk and 1/2 cup heavy cream added to a roux (I used 4tbsp butter and maybe 6tbsp flour). Add 1 cup shredded cheddar, 1/2 cup Monterey Jack and 1/2 cup mozzarella. Season with paprika, cayenne, salt and worcestershire sauce. My wife would add some chopped onions and garlic, too. Edit: I'm not fond of raw onions, but maybe caramelized onion would be good, maybe one whole onion chopped and fried first. Maybe even fry a strip of bacon and fry the onion in that and then add both to the cheese sauce.
Add in the mac (I started with 1 cup uncooked elbow mac) and top with feta or crumbled goat cheese and more Monterey Jack.
I put it directly over the coals, uncovered, for about 10 - 15min to pick up a kiss of smoke and then moved to indirect and covered for about another 30min (well, maybe more like 45min).
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