This one is an adaptation of my mother’s recipe adapted to the grill.
One pound of elbow macaroni
8 oz of sharp cheddar
8 oz of Colby
3 to 4 cups of heavy cream or milk
3 tsp kosher salt
3 tsp sugar
One egg beaten
I use a five quart Dutch oven. Make a layer of Mac then top with cheese. Then make another layer of Mac then top with cheese. Alternate the cheese types in layers. You’ll get three or four layers. Leave extra cheese for the top. Layering makes a difference. Grate fresh if you can.
In a blender or mixing bowl, mix the cream or milk with the egg, salt, and sugar. Pour this mix slowly into the Mac and cheese layer till it barely gets to the top of the Mac.
I cook mine in the basement of a 22 for about 45 minutes with a hunk of apple wood or until a skewer comes out clean and the top is browned. I sometimes add more cheese on top and put it under the broiler for a few minutes. Made it tonight with fried chicken, also mom’s recipe. Goes great as a bbq side too.
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Topic: Kettle Mac n Cheese (Read 2114 times)
