The Grit Mac Cheese Recipes

GRILLED MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
• Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
• Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
• Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.

THE GRIT MAC & CHEESE

Steps:

• Preheat oven to 425 degrees.
• Grease 9 x 13 pan.
• Boil pasta for 8 minutes.
• Melt 3 tbs butter, add pasta and stir.
• Whisk eggs, milk, mustard, salt, pepper, and hot sauce.
• Add to pasta & cheese. Stir while mixing constantly.
• Over medium/high heat, heat until cheese melts and milk and eggs begin to thicken.
• Continue stirring for 5 minutes or until it becomes thick/creamy.
• Transfer to prepared dish.
• Melt remaining butter in saucepan and mix with breadcrumbs.
• Spread evenly on top of macaroni.
• Bake for 10-20 minutes.