Wood Fired-Up Chipotle Mac N Cheese
Ingredients:
- 16 oz box of Elbow Macaroni
- 6 cups Extra Sharp Cheddar Cheese – Divided
- 6 slices of thick bacon – Divided
- 1 cup Fat Free Half and Half
- 4 Eggs beaten
- 4 oz Reduced Fat Cream Cheese
- 1 – 4.5oz can of Hatch, Chopped Green Chile Peppers
- 1/4 cup Fired-Up Chipotle Hot Sauce
- 1 tsp Granulated Garlic
- 1/2 tsp White Pepper
- 1/2 tsp Smoked Paprika
About this Recipe:
This recipe is meant to be baked on the grill to get that fantastic wood fired flavor. Also, I use Cast Iron pans for the grill. But any grill safe pans will do. This recipe will make a lot. So you may need to have more than one pan.
Directions:
- Prepare your Grill for indirect grilling and soak your wood chips.
- Prepare the Elbow Macaroni per the box directions.
- While the Macaroni cooks:
- Prepare your grill pan(s) by oiling them so the mac n cheese doesn’t stick. Don’t use butter or it will burn.
- Cook the 6 strips of bacon and dice.
- In a separate bowl, thoroughly mix the half and half, beaten eggs, Fired-Up Chipotle hot sauce, pepper, smoked paprika, and garlic powder.
- Once the Macaroni is done drain in a colander.
- Add the Cream Cheese to the macaroni pot over medium heat.
- Add the Macaroni back to the pot.
- Pour the mixed ingredient into the pot.
- Add 4 cups of the cheddar a little at a time while stirring.
- Once the cheese is mostly melted, add the Hatch Peppers and half the Bacon and stir in.
- Spread 1 cup of the Cheddar Cheese in the bottom of the grill pan(s).
- Spoon the mac n cheese mixture into the grill pan.
- Top with the remaining cheese and bacon.
- The grill should be nice and hot (about 400 degrees).
- Place the grill pan(s) on the hot side of the grill for a good 6-8 minutes.
- Move the grill pan(s) to the indirect side and close the grill (be careful!).
- Leave in for about 30 minutes. You want a good crisp on the cheese on the bottom and the top nice and melty!
- Remove from the grill and enjoy!
Tips:
- Oven Cooking:
- This dish can also be successfully prepared in your oven.
- Double the amount of Smoked Paprika for oven cooking.
- Substitute Smoked Gouda for some of the cheddar to keep a bit of that smokey flavor.
- Putting some Cheddar Cheese in the pan before the macaroni gives you a nice crusty cheesy bottom.
- I used mesquite wood, but feel free to use your favorite variety (be careful to not over smoke it).
- You can cover the dish on the grill to keep it from getting too smokey.
- Feel free to make substitutes to your liking.
