ROBIN KOURY'S GRILLED MAC-N-CHEESE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat grill to 350 degrees F.
- Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente - drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers, jalapeno pepper and stir to combine. Add elbows to mixture and stir again. Once combined well, add to a cast iron 9 by 13-inch rectangle casserole dish, and sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving.
BEER AND BACON MACARONI AND CHEESE
We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.
Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
GRILLED MAC AND CHEESE
Mac and cheese on the grill is going to be one of the tastiest side dishes you've ever had. Its over-the-top, cheesy, creamy flavor is loved by adults and children as well.
Provided by ~Mark~
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
- Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
- Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
- Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 61.3 g, Cholesterol 120.5 mg, Fat 42.1 g, Fiber 3.1 g, Protein 38.1 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 10.1 g
BEER BATTERED GRILLED CHEESE SANDWICHES
Melty cheese, smoky bacon and beer-battered bread make this grilled cheese the ultimate comfort food.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
- On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
- Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
- Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.
Nutrition Facts : Calories 570, Carbohydrate 40 g, Cholesterol 170 mg, Fat 1 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Sandwich, Sodium 1220 mg, Sugar 4 g, TransFat 1 g
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