Grilled Mac and Cheese

The ultimate BBQ side dish, made entirely on the grill. A rich, three-cheese sauce coating elbow macaroni, topped with buttered breadcrumbs and baked in a cast iron pan until golden and bubbling. This is comfort food at its finest, with a subtle smokiness from the grill.

Ingredients

• 350g elbow macaroni
• 50g butter, plus 20g extra for the topping
• 40g plain flour
• 600ml whole milk, warmed
• 150g mature Cheddar, grated
• 75g Red Leicester, grated
• 50g Parmesan, finely grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 50g panko breadcrumbs
• Flaky sea salt and freshly ground black pepper
• Fresh chives, chopped (optional)

Method

1. Cook the macaroni in a large pot of salted boiling water until just al dente (about 1 minute less than the packet says). Drain and set aside.
2. In the same pot (or a saucepan on the grill side burner), melt the 50g butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the warm milk, stirring constantly until thickened and smooth.
3. Remove from heat. Stir in the Cheddar, Red Leicester, half the Parmesan, mustard, and paprika. Season with salt and pepper. Fold in the drained macaroni.
4. Transfer to a cast iron pan or oven-safe dish. Mix the panko with the remaining Parmesan and 20g melted butter. Scatter over the top.
5. Preheat your grill for indirect heat at around 180°C.
6. Place the pan on the grill, close the lid, and cook for 20-25 minutes until the topping is golden and the sauce is bubbling at the edges.
7. Rest for 5 minutes before serving. Scatter with chopped chives if you like.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.