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 1 (16 ounces) package elbow macaroni
 1 lb bacon, chopped into 1/2-inch pieces
 3 large onions, minced
 4 cloves garlic, minced
 1 quart whole milk
 8 oz package cream cheese
 0.50 tsp nutmeg
 1 tsp mustard powder
 4 cups shredded Sharp Cheddar cheese, divided
 1 tsp black pepper
 Salt to taste
 Smoked Paprika
 Fresh chives
1

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. Rinse with cold water, drain, and set aside.

2

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

3

Adjust your cast iron skillet height over the embers to medium heat (approx. 350 degrees).

4

Once the skillet is hot, add bacon. Cook and stir until it renders its fat but doesn't crisp up (about 5 to 7 minutes).

5

Add onions and garlic and move the skillet over so only half the skillet 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.

6

Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Add mustard powder and nutmeg. Move the skillet to the cooler side of the grill. Stir in cooked macaroni and sprinkle with the remaining 1 cup cheese.

7

Cover with the KUDU Smoker lid until bubbly and reduced (about 40 minutes), rotating the skillet every 5 minutes or so to keep from burning.

8

Remove from heat. Add pepper and salt to taste and serve dusted with paprika and chives.

Category

Ingredients

 1 (16 ounces) package elbow macaroni
 1 lb bacon, chopped into 1/2-inch pieces
 3 large onions, minced
 4 cloves garlic, minced
 1 quart whole milk
 8 oz package cream cheese
 0.50 tsp nutmeg
 1 tsp mustard powder
 4 cups shredded Sharp Cheddar cheese, divided
 1 tsp black pepper
 Salt to taste
 Smoked Paprika
 Fresh chives

Directions

1

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. Rinse with cold water, drain, and set aside.

2

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

3

Adjust your cast iron skillet height over the embers to medium heat (approx. 350 degrees).

4

Once the skillet is hot, add bacon. Cook and stir until it renders its fat but doesn't crisp up (about 5 to 7 minutes).

5

Add onions and garlic and move the skillet over so only half the skillet 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.

6

Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Add mustard powder and nutmeg. Move the skillet to the cooler side of the grill. Stir in cooked macaroni and sprinkle with the remaining 1 cup cheese.

7

Cover with the KUDU Smoker lid until bubbly and reduced (about 40 minutes), rotating the skillet every 5 minutes or so to keep from burning.

8

Remove from heat. Add pepper and salt to taste and serve dusted with paprika and chives.

Grilled mac and cheese
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