One pot mac and cheese from the kamado

Stappen

1. Starting the kamado

   Light the kamado for indirect cooking with the plate setter in and bring it to 180C.

2. Everything into the dish

   Put the dry macaroni into the dish. Stir together the milk, water or stock, cream cheese, mustard and rub until the cream cheese has mostly dissolved, then pour it over the pasta. Stir in the cheddar and mature cheese. The pasta should be just covered.

3. Cooking on the kamado

   20 min

   Place the dish on the grate and close the lid. After 20 minutes, stir once thoroughly so the pasta does not stick together and cooks evenly.

4. Continue cooking

   18 min

   Cook for another 15 to 20 minutes until the macaroni is tender and the sauce is thick and creamy. If the liquid disappears too quickly, add a splash of milk.

5. Cheese crust

   10 min

   Sprinkle the rest of the cheddar and a little rub over the dish. Open the vents further, let the temperature rise to about 220C and bake until the cheese is golden brown and bubbling, lightly charred in places.

6. Rest and serve

   5 min

   Let the dish rest for 5 minutes: the sauce will thicken a bit more. Serve as a side with pulled pork, ribs or brisket, or as a main course.