Recipe №

One pot mac and cheese from the kamado

Name: One pot mac and cheese from the kamado
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 porties
Ingredients: 300 g elbow macaroni; 600 ml whole milk; 300 ml water or chicken stock; 200 g cream cheese; 150 g grated cheddar; 100 g grated mature cheese; 1 tbsp BBQ rub; 1 tsp mustard; black pepper; 100 g grated cheddar; extra rub or paprika powder

Cook time50 min

Serves4

LevelLaag

Prep10 min

Total1 u

Dome180°C

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Recipe byMaikels BBQ maikelsbbq

In this mac and cheese from Maikels BBQ the pasta goes into the dish dry, together with milk, cream cheese, grated cheese and BBQ rub. The macaroni cooks in the sauce on the kamado, so you need no pan of boiling water and have no extra washing up.

One pot mac and cheese on the kamado

Halfway through you stir once. At the end another layer of cheese goes on top, which turns golden and lightly charred at a higher temperature. The quantities below were worked out by Grill Bill based on his reel.

Serves4pers.

Ingredients

300gelbow macaroni
600mlwhole milk
300mlwater or chicken stock
200gcream cheese
150ggrated cheddar
100ggrated mature cheese
1tbspBBQ rub
1tspmustard
black pepper
100ggrated cheddar
extra rub or paprika powder

Equipment

Baking dish or Bricknic, about 2 litres
Plate setter

Steps

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

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One pot mac and cheese from the kamado