It has been quite cold here in Boston the past few days, with last night being in the single digits with negative wind chill decided to stay in with Kate and make some mac and cheese. She's not as big on spice as I am so we decided to each make our own. A while ago I was watching a show and they smoked milk for potatoes, and though a similar idea could be good for the mac and cheese. I decided instead of just doing the milk, to do everything on the grill.
I started off with some chili pepper pasta that Kate gave me over the holidays:
We didn't have any pans small enough for the portion of mac and cheese I was making and Kate came up with the idea of using some weber fat catching foil pans I got when I recently bought my OTP (the guy just had them laying around and gave them to me). It was the perfect size! I fired up with some KB with hickory chips, then made the roux to start out.
From there I added milk, cheese (cheddar, parm, and lake county), jalopenos, a little dry mustard, and some bacon bits along with some more hickory chips. Once it all melted together added in the pasta (which I cooked on the stove top) and moved it to indirect heat:
I let it bake for about 30 minutes at around 350-400 degrees. Came out topped with a few fresh scallions:
Took out a single portion for myself:
All in all was really good. I haven't made mac and cheese on the grill before, much less had the chance to incorporate the jalopenos as they are too spicy for Kate. The spice from them was really well distributed throughout the dish and also had a great flavor. Definitely will be trying this method again, had just the right amount of smoke!
Until next time,
Daum
I started off with some chili pepper pasta that Kate gave me over the holidays:
We didn't have any pans small enough for the portion of mac and cheese I was making and Kate came up with the idea of using some weber fat catching foil pans I got when I recently bought my OTP (the guy just had them laying around and gave them to me). It was the perfect size! I fired up with some KB with hickory chips, then made the roux to start out.
From there I added milk, cheese (cheddar, parm, and lake county), jalopenos, a little dry mustard, and some bacon bits along with some more hickory chips. Once it all melted together added in the pasta (which I cooked on the stove top) and moved it to indirect heat:
I let it bake for about 30 minutes at around 350-400 degrees. Came out topped with a few fresh scallions:
Took out a single portion for myself:
All in all was really good. I haven't made mac and cheese on the grill before, much less had the chance to incorporate the jalopenos as they are too spicy for Kate. The spice from them was really well distributed throughout the dish and also had a great flavor. Definitely will be trying this method again, had just the right amount of smoke!
Until next time,
Daum
Last edited:
