Food&Drink
Summer comfort
Mac &
Cheese
words by // Food Network Star Nikki Martin
/GrillNextDoor |
/MzNikkiMartin |
/GrillNextDoor
Just because its Summer, doesn’t always mean
our Fall & Winter comfort food cravings subside. Here’s my grilled & Summerified version
of a household favorite.
bon for 30 min. wrap the chip in a pouch of foil,
poke a few holes in the pouch and throw this on
the grill. Now you have just created a mini smoker
effect. You will taste the magic.
What You Need:
Now that your grill is hot and smoky, char your
peppers and green onions over direct heat.
Turning a few times, leave on for 3 minutes.
Remove from grill. De-stem and remove skins
from peppers. Set aside.
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Macaroni – 1 pound
Water – 4 quarts
Salt – 2 teaspoons
Seasoned Bread Crumbs – ½ cup
Milk – 1 quart
Green Onions – 6-8 stalks
Chili Peppers – 5-6
Extra Sharp Cheddar – 3 ½ cups, grated
Monterey Jack – 1 cup, grated
Applewood Smoked Bacon– 3-4 slices
Flour – 3-4 Tablespoons
Extra Virgin Olive Oil – 3-4 Tablespoons
What To Do It:
Okay so you WILL have to cook the macaroni
inside, but this step is so easy you can do it
while you pour yourself a beer and get the grill
ready: Basically bring water to boil and cook
macaroni according to package for al dente.
Don’t over cook- nobody likes a limp noodle.
While Macaroni is Cooking:
Bring grill temperature up to 350 degrees
Fahrenheit. Place coals on one side for indirect cooking.
*Flavor Tip: for extra grilliciousness flavor… soak
some wood chips (about ½ cup) in water or bour-
Now Comes the Cheese Sauce:
Place large cast iron pan (Dutch oven type)
over the coals to heat up. Cut up bacon and fry
in pan. Remove pan from heat and place opposite hot coals for indirect heat. Stir in flour to
make a rue. Pour 1 quart of milk in pan and stir
well. Do not boil milk, heat until hot. Combine
3 cups of grated extra sharp cheddar cheese.
Stir until melted.
Add ½ cup grated Monterey Jack cheese. Stir
until melted. Add peppers, and scallions. Mix
well.
Add your drained & al dente macaroni to sauce
and mix well. Top macaroni with ½ cup grated
extra sharp cheddar cheese and ½ cup grated
Monterey Jack cheese.
Sprinkle bread crumbs over top of cheese.
Maintain grill temperature at 350 degree
Fahrenheit. Cover grill and let cook 20 minutes. Remove grill lid, rotate pot, cover grill and
cook additional 20 minutes.
Fishhound Mag | Page 24