Who doesn’t love a good mac & cheese? It’s always one of my goto sides at any family gathering and easy to make on a Bull Grill. Now you might think why cook mac & cheese on a grill? I actually cook it on my Bull Grill for a lot of reasons. During the summer months, it helps keep my house cool by doing the cooking outside in my Bull Outdoor Kitchen. Next using the Reliabull heat technology and the indirect cooking method the grilled mac and cheese cooks evenly every time. Grilling it on my Bull Grill also lets me add smokiness by using the optional Large Easy Fill Smoker Box.
- 1 Stick of Butter
- 1 Cup Flour
- 1 Cup Heavy Cream
- 2 Cups Mild Cheddar
- 2 Cups Smoked Cheddar
- 2 Cups Colby
- 4 cups pasta cooked
- 1/2 cup bacon
- 1 Cup Panko
- 1/2 cup parm
- 1 tsp paprika
- 1 tbsp butter melted
- 1 box Pasta Cooked
- In a heavy-duty pot melt butter then add flour and mix on a Bull Side Burner using medium-low heat.
- Add cream, milk, salt, pepper, and cheeses to the pot.
- Keep whisking to keep it from burning. Once the cheese is melted add in slightly undercooked pasta.
- Combine panko, parm cheese, paprika, and butter in a small bowl.
- Pour the mac & cheese mixture into a greased baking dish. Place in the middle of your Bull grill that has been preheated to medium or 350 degrees using the indirect cooking method. The outer burners should be on and the burners under the mac & cheese should be off or on low. Cook for 30 minutes and then spread the panko topping over the top of the mac & cheese. Cook for another 15 minutes. Remove from the Bull Grill once the topping is golden brown.
- Allow to rest for 10 minutes before serving.