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Preheat Big Green Egg to 325 – 350 degrees F (at the dome)
In a large pot of boiling, salted water cook the pasta to al dente.
While the Pasta is cooking melt 5 Tbsp. butter in separate pot. Whisk in the flour, cayenne, paprika, salt and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for 10 minutes making sure it is free of lumps. Stir in the milk, evaporated milk, onion and paprika. Simmer for ten minutes then stir in 3/4 of the cheese & season with salt and pepper.
Fold the diced ham, pimentos and macaroni into the mix and pour into a 2-quart casserole pan.
Top with remaining cheese.
Melt 3 Tbsp. of butter in a sauté pan and toss the bread crumbs then top the macaroni with the bread crumbs.
Place on indirect (plate setter legs down) and bake for 30 minutes. Remove from BGE and rest for TEN (10) minutes before serving.
Number of Servings: 8
Time to Prepare: 90 minutes