Kamil Perry
Grilled macaroni and cheese is a delicious dish that can be served as a side or main course. It is a perfect dish for any gathering, be it a BBQ or a family dinner. The key to making amazing mac and cheese is using a cast-iron skillet or oven-safe pan on the grill. The grill temperature should be maintained at around 425 degrees Fahrenheit. The macaroni is cooked in boiling salted water until al dente, and then the cheese sauce is made with butter, flour, and milk. The cheese is then stirred into the sauce, and the cooked macaroni is added. The dish is grilled until bubbly and reduced, resulting in a creamy and cheesy flavour.
| Characteristics | Values |
|---|---|
| Grill temperature | 300-350°F (low heat) or 425°F |
| Pot type | Large cast-iron skillet or Dutch oven |
| Macaroni type | Elbow macaroni |
| Macaroni texture | Tender yet firm, al dente |
| Sauce ingredients | Butter, flour, milk, heavy whipping cream, salt, pepper, red pepper flakes, cheese |
| Toppings | Cheese, cheese crackers, bacon, broccoli, panko |
| Cook time | 30 minutes, then 15 minutes uncovered, or 40 minutes with rotation every 5 minutes |
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What You'll Learn
Preheat grill to 425°F
Grilled mac and cheese is a delicious dish that can be made on the grill, combining the creamy, cheesy goodness of mac and cheese with the smoky flavour of the grill. To make this dish, you'll want to start by preheating your grill to 425°F. This temperature is crucial as it will ensure that your mac and cheese gets grilled evenly and develops a nice golden crust.
While your grill is preheating, you can start cooking the macaroni noodles. Bring a large pot of water to a boil, adding a tablespoon of salt to it. Then, add the macaroni noodles and stir occasionally to prevent them from sticking together. Cook the noodles according to the package directions, aiming for an al dente texture so they don't get mushy. Once they're done, drain the water and set the noodles aside.
As your noodles are cooking, you can also start making the cheese sauce, also known as the roux. To do this, grab a 12-inch cast-iron skillet and place it on your grill. Let it preheat for about 4-5 minutes. Add butter to the skillet—about 4 tablespoons—and once it's melted, whisk in an equal amount of flour to create a thick paste. Cook this mixture over medium heat for around 5-6 minutes until it starts to brown slightly.
Now, it's time to transform that paste into a creamy cheese sauce. Keep your skillet on the grill and start adding in the milk and heavy whipping cream, whisking continuously. Bring this mixture to a boil, then add in your seasonings like salt, cracked black pepper, and red pepper flakes to taste. If you want an extra kick, you can also add in some mustard powder at this stage. Give everything a good stir and let it cook for a bit until you have a smooth, thick sauce.
Remember, while you're busy making the sauce, keep an eye on your grill's temperature to ensure it stays at 425°F. This temperature is essential to creating the perfect grilled mac and cheese. Once your sauce is ready, you'll reduce the heat, but for now, focus on getting that creamy, cheesy goodness just right.
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Cook macaroni noodles in salted water
To cook macaroni noodles in salted water, start by bringing a large pot of lightly salted water to a boil. The amount of salt added to the water is a matter of personal preference, but typically, you would add a tablespoon of salt to every 4 quarts of water.
Once the water is boiling, add the macaroni noodles and stir occasionally to prevent the noodles from sticking together. Cook the noodles according to the package directions or until they are tender yet firm to the bite, which is usually around 8 minutes. If you prefer your pasta to be al dente, cook it for a shorter duration, so it doesn't get mushy.
After the noodles have reached the desired level of doneness, drain the water and set the cooked macaroni aside until you are ready to combine it with the other ingredients.
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Make a roux with butter and flour
To make grilled macaroni and cheese, you'll need to make a roux with butter and flour. Here's a step-by-step guide:
- Preheat your grill to 425 degrees Fahrenheit.
- While the grill is preheating, cook the macaroni noodles in a large pot of boiling water according to the package instructions. Drain the water and set the cooked macaroni aside.
- Now, it's time to make the roux. Place a 12-inch cast-iron skillet on the grill and preheat it for about 4-5 minutes. You can use any type of grill, such as a charcoal or gas grill, as long as you maintain the temperature.
- Add butter to the preheated skillet. The amount of butter may vary depending on your recipe, but typically, you'll need around 4 tablespoons.
- Add flour to the melted butter. For every 4 tablespoons of butter, you'll need about 6 tablespoons of flour. Whisk the butter and flour together thoroughly until they form a smooth paste.
- Cook the roux over medium heat for about 5-6 minutes, or until the flour starts to brown slightly. Stir the mixture occasionally to prevent burning.
The roux is a crucial base for your grilled macaroni and cheese sauce, providing a thick and creamy texture. Once your roux is ready, you can proceed to the next steps of making the cheese sauce and assembling the dish.
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Add milk, cream, and seasoning
To make grilled macaroni and cheese, you'll need to add milk, cream, and seasoning to your mixture. This step comes after you've cooked your macaroni noodles and started making the sauce by creating a roux with butter and flour.
To add the milk, cream, and seasoning, first make sure you have prepared your milk and cream separately. You will need one pint of milk. For the cream, melt butter in a cast-iron skillet or oven-safe pan, and stir in flour. Allow the mixture to foam, stirring occasionally, until it turns a light golden brown. Then, pour in the heavy cream and allow it to scald.
Next, you can add the milk to the mixture. Slowly whisk in the milk, stirring constantly, until it comes to a boil. Then, lower the heat to a lively simmer for a few minutes. At this point, you can add salt and pepper, and any other seasonings you desire, to taste. If you are making a grilled mac and cheese sandwich, you may also want to add hot sauce and garlic powder to taste.
Finally, you can add the cheese to the mixture. It's important to only add the cheese after the milk and cream mixture has thickened, to ensure the cheese melts properly.
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Stir in cheese and serve with toppings
Once your sauce is ready, it's time to stir in the cheese. You can use any cheese you like, but a combination of cheddar and mozzarella works well, as the mozzarella helps keep everything compact and provides that sought-after cheese pull. You can also add in any extras at this stage, such as broccoli or bacon.
Stir in a handful of cheese at a time, allowing it to melt before adding more. You can reserve some cheese to sprinkle on top before serving if you like. If you're making a grilled mac and cheese sandwich, you'll want to spread butter on one side of each slice of bread, spoon in the mac and cheese, and then top with another slice of bread, also spread with butter.
Fry your sandwich over medium heat until golden and crispy on the outside and gooey in the middle. If you're making a baked mac and cheese, place the Dutch oven on the cooler side of the grill, sprinkle with cheese and any toppings, such as crumbled crackers, and close the lid. Cook for around 40 minutes, rotating the dish regularly to prevent burning, until bubbly and reduced.
Remove from the heat and serve. If you're serving it as a side, it goes well with tomato soup or creamy coleslaw.
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Frequently asked questions
Cook the macaroni noodles in a large pot of boiling water, stirring occasionally, until tender yet firm to the bite. Drain the water and set the macaroni aside.
Place a cast-iron skillet on the grill and make a roux with butter and flour. Add milk, heavy whipping cream, salt, pepper, and red pepper flakes. Remove the skillet from the grill and add the cheese, stirring until melted.
Preheat your grill to 425 degrees Fahrenheit. After adding the macaroni to the sauce, lower the temperature to 325 degrees Fahrenheit.
