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Ingredients
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1 lb. elbow macaroni
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1 qt. whole milk
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5 eggs
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.25 cup your favorite rub
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0.125 cup parmesan
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1/4 lb. mozzarella cheese, shredded
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1 lb. cheddar cheese, shredded
1 Food Prep
Cook your macaroni per package instructions and spray a large baking pan with non-stick spray.
- In a large bowl, combine your cooked macaroni with milk, parmesan, eggs, seasonings, mozzarella and a ½ lb. cheddar. Make sure to mix it well, you don’t want any uneven clumps in your mac and cheese!
- Then, add your mixture to the greased pan, topping it with a ½ lb. cheddar cheese.
2 Grill Prep
- Fuel: We recommend Kingsford® Hardwood Pellets
- Temp: 350°F
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
Cook your macaroni per package instructions and spray a large baking pan with non-stick spray.
In a large bowl, combine your cooked macaroni with milk, parmesan, eggs, seasonings, mozzarella and a ½ lb. cheddar. Make sure to mix it well, you don’t want any uneven clumps in your mac and cheese!
Then, add your mixture to the greased pan, topping it with a ½ lb. cheddar cheese.
Recipe created by recteq on behalf of Kingsford® Charcoal.
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