{"product_id":"grilled-mac-and-cheese","title":"Grilled Mac and Cheese","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e350g elbow macaroni\u003c\/li\u003e\n  \u003cli\u003e50g butter, plus 20g extra for the topping\u003c\/li\u003e\n  \u003cli\u003e40g plain flour\u003c\/li\u003e\n  \u003cli\u003e600ml whole milk, warmed\u003c\/li\u003e\n  \u003cli\u003e150g mature Cheddar, grated\u003c\/li\u003e\n  \u003cli\u003e75g Red Leicester, grated\u003c\/li\u003e\n  \u003cli\u003e50g Parmesan, finely grated\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon Dijon mustard\u003c\/li\u003e\n  \u003cli\u003e1\/2 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003e50g panko breadcrumbs\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003eFresh chives, chopped (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCook 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.\u003c\/li\u003e\n  \u003cli\u003eIn 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.\u003c\/li\u003e\n  \u003cli\u003eRemove from heat. Stir in the Cheddar, Red Leicester, half the Parmesan, mustard, and paprika. Season with salt and pepper. Fold in the drained macaroni.\u003c\/li\u003e\n  \u003cli\u003eTransfer to a cast iron pan or oven-safe dish. Mix the panko with the remaining Parmesan and 20g melted butter. Scatter over the top.\u003c\/li\u003e\n  \u003cli\u003ePreheat your grill for indirect heat at around 180°C.\u003c\/li\u003e\n  \u003cli\u003ePlace 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.\u003c\/li\u003e\n  \u003cli\u003eRest for 5 minutes before serving. Scatter with chopped chives if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894429056,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-mac-and-cheese-1248758.jpg?v=1775134369","url":"https:\/\/kitcheninthegarden.co.uk\/products\/grilled-mac-and-cheese","provider":"Kitchen In The Garden","version":"1.0","type":"link"}