@hoosierkettle ‘s Chicken Experiment got me thinking of my underused paella pan for this Mac-n-Cheese cook…
My intent was to create a latke type crust to house the M&C.
In order to crisp the taters, I needed at least 450F on the grill. Weather and an insufficient amount of coal played havoc. I struggled to get 350F. After 45 minutes I ended up finishing in a 475F in the oven.
Recipe-
Crust-
5 cups shredded potatoes (wrung dry)
1 cup grated onion (wrung dry)
2 egg whites
1tsp baking soda
Salt and pepper
5 slices of cooked and chopped bacon
Left over bacon drippings used to grease paella pan
Cheese sauce:
Brown Roux -
1 stick butter
1/2 cup flour
1 cup heavy cream
6 cups milk (more or less to reach desired consistency)
2 lbs shredded sharp cheddar
1/2 cup sauté jalapeños
2lbs pasta of choice (Al dente)
1 additional pound of shredded cheddar for the topping
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