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Macaroni and Cheese with Parmesan Crumbs

Recipe from Weber's New American Barbecue™ by Jamie Purviance

Fuel Type:

Serves 6 to 8
20 min.
- Prep Time25 min.
- Grilling Time20 min.

People
Serves 6 to 8
Prep Time
25 min.
Grilling Time
20 min.

Ingredients

Instructions

the Ingredients

20161201123003 Macaroni

55 grams (½ stick) unsalted butter
35 grams unbleached all-purpose flour
2 teaspoons mustard powder
1½ teaspoon granulated onion
840 milliliters whole milk
100 grams shredded sharp cheddar cheese
115 grams pasteurized cheese product, such as Velveeta®, diced (about 115 grams)
200 grams shredded Monterey Jack or Muenster cheese
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
455 grams dried elbow macaroni

Topping

55 grams panko bread crumbs
85 grams finely grated Parmigiano-Reggiano® cheese
3 tablespoons unsalted butter, melted

Instructions

Prepare the grill for indirect cooking over medium-low heat (180° to 230°C).
In a 30.5-centimeter cast-iron skillet over medium heat on the stove, melt the butter. Whisk in the flour and let the mixture bubble for about 1 minute without browning (it should smell like baked pie crust). Whisk in the mustard powder and granulated onion. Gradually whisk in the milk and bring to a boil, whisking often until the sauce is smooth. Reduce the heat to low and simmer until all of the raw flour taste is gone, about 3 minutes, whisking often. Remove the sauce from the heat. Add the cheeses all at once and whisk until they have melted. Season with the salt and pepper.
Meanwhile, bring a large pot of salted water to a boil on the stove. Add the macaroni, and cook according to package directions until al dente (do not overcook, as it will cook more in the sauce). Drain the macaroni well. Add to the skillet and stir well. Remove from the heat.
Combine the topping ingredients, and then sprinkle the topping evenly over the macaroni.
Place the skillet with the macaroni and cheese over indirect medium-low heat, close the lid, and cook until the sauce is bubbling and the crumbs are lightly browned, 20 to 25 minutes. Remove from the grill and let rest for 5 minutes. Serve warm.
Place the skillet with the macaroni and cheese over medium-low heat, close the lid, and cook until the sauce is bubbling and the crumbs are lightly browned, 20 to 25 minutes. Remove from the grill and let rest for 5 minutes. Serve warm.

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