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Friday, May 30, 2014

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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11 comments:

  1. MaryMay 30, 2014 at 6:33 AM

    What a brilliant idea to use your skillet on the grill for mac & cheese Lynn! I'm not surprised the jalapeno side went first, and everything is better with bacon!

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  2. Sam Hoffer / My Carolina KitchenMay 30, 2014 at 6:53 AM

    Great idea to use your cash iron skillet on the grill. The jalapeno cheese flavor is new to me too.
    Sam

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  3. From the KitchenMay 30, 2014 at 7:14 AM

    I'll have it with the jalapeños!

    Best,
    Bonnie

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  4. thepaintedapron.comMay 30, 2014 at 8:16 AM

    Holy Wow! We will be doing this for sure! I love the foil barrier, totally brilliant, my son grills everything, he will love this!
    Jenna

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  5. kitty@ Kitty's Kozy KitchenMay 30, 2014 at 8:23 AM

    How sweet of Rachel to bring you a new cheese to try and inspire you to make this fantastic Mac and Cheese creation. I'll be whipping my cast iron skillet and buying some of that cheese to try out. Thanks for sharing your inspiration with us, Lynn.

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  6. TexWisGirlMay 30, 2014 at 9:30 AM

    nice idea not to use the oven! i like the flavor cast iron adds, too.

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  7. Kathy WalkerMay 30, 2014 at 11:30 AM

    Mmmmm....we used to fry the leftover mac and cheese when I was growing up....of course, mom would never have made a jalapeno version...but I will!! Thanks.

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  8. Red Couch RecipesMay 30, 2014 at 11:38 AM

    Lynn, this is genius. I would love the crusty bottom, and I need to try the cheese. Joni

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  9. Tina@WhatWeKeepMay 30, 2014 at 1:06 PM

    Hand over the skillet.

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  10. RettabugMay 30, 2014 at 4:43 PM

    That tin foil barrier was BRILLIANT, Lynn...what a great idea! I bet you know which half I would be digging into, huh? Hahahahaha!

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  11. SarahMay 30, 2014 at 9:24 PM

    Great idea! I'll pass this along to the chef. He loves mac and cheese!

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