Grilled Mac and Cheese (with or without Jalapeno Cheddar)

Mac and cheese is always a crowd pleaser, don't give up making it just because it's too hot to turn the oven on, simply use your grill and bake it outside! You could even add some wood chips and make a smoked version. I didn't try the smoke, figured I was pushing the envelope enough by making Grilled Jalapeno Cheddar Mac and Cheese... That's why I created the foil barrier, so my crew could have jalapeno or plain:@) Added the bacon label because I think it would be amazing in this mac and cheese.

I used a well buttered cast iron skillet.

Funny but, the hot pepper side was the first to go...

I was inspired to try the hot pepper mac and cheese when Rachel brought this great New To Me Jalapeno Cheddar Cheese to try. Usually pepper cheeses are made with Monterey Jack and are firm, this truly is packed with cheddar flavor, is creamy and soft, and melts beautifully. It's also an amazing snack on it's own!

It looks like I'm not the only one enamored with 'penos these days...

I just had to add this clipping from Food Network Magazine to my inspiration board:@)

To make the Jalapeno Cheddar Mac and Cheese simply grate and substitute the hot pepper cheese for as much cheese as you'd like in your favorite recipe (1/2 C to all of it!). Cover with foil and bake over indirect medium heat on covered grill for about 15 minutes (it will be bubbling). Remove foil and bake over indirect medium heat on covered grill for another 15 minutes or so. Watch it so the bottom doesn't get too dark.

Eat well and have a happy day:@)

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