Ingredients (9)
- 2 cups cooked macaroni
- ½ cup milk
- 3 Tbsp. butter
- 1 cup Gruyère cheese, shredded
- ½ cup sharp cheddar cheese, shredded
- ½ cup Gooda cheese, shredded
- 2 Tbsp. flour
- ½ cup Panko bread crumbs
- salt and pepper to taste
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.
Instructions
- 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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