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.
1Prepare 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.
2Place macaroni, cheese, butter and milk in a cooler full of ice to transport to your camping or tailgating location.
3Place 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.
4Slowly stir in the cheese blend until it has melted into the roux. Reserve some cheese to top the macaroni.
5Add 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.
6Top with reserved cheese and bread crumbs. Cover and cook for an additional 5 minutes. Serve warm.
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