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Macaroni & cheese
Description:classic Macaroni & cheese that can be done in an oven or on the BGE for that extra smoky taste

1 lb elbow macaroni

1 teasp salt

5 Tablsp unsalted butter

6 Tablsp all purpose flour

1 1/2 teasp powdered mustard

1/4 teasp cayenne

5 cups milk

8 oz(2 cups) shredded Monterey Jack cheese

8 oz(2 cups) shredded cheddar cheese

------------------   topping  -------------

6 slices good quality white bread- shreaded into rough pieces

3 Tablsp unsalted butter


place the the shreaded bread pieces into a food processor pulse with 3T butter to make 1/8\" size bread crumb topping.

cook the Macaroni in salted water til soft. Remove from water & put aside.

In a soup pot melt 5T butter, adding flour, cayenne & mustard - stir on medium heat til slightly browned. Slowly whisk in  cold milk so that no lumps form. When boiling, reduce heat & allow to thicken to a heavy cream consistency.

Remove from heat & add the cheese plus 1teasp salt and stir til all melted. Add the precooked macaroni.

put back on medium heat, stirring constantly til the mix starts to steam.

Transfer into a 9x13\" baking dish- sprinkle with the premade bread topping.

Place in an oven under the broiler til golden brown or

PLACE ON A PLATESETTER or PIZZA STONE IN THE BGE @ 450°F and cook til golden brown.


Notes:serve with any smoked meats
Calories Per Serving:Price Per Serving:85c
Number Of Servings:6Source:Cooks Illustrated
Vegetarian:YesTime To Prepare:30 min
Date:Fri 26 Aug 2005 10:38:08 UTCViewed:4243 times
Author:Chef ArnoldiEmail:
Rating:No votes

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