Ingredients1 Lb. Elbow Macaroni 5 Tbsp. Salted Butter 5 Tbsp. Enriched Flour 1 Tbsp. Corn Starch 1-1/2 Tbsp. powdered Mustard 1/4 tsp. Cayenne 4 Cups 2% Organic Milk 1-1/2 Tbsp. Pimentos 1-12 Oz. Can Evaporated Milk 2 Cups Monterey Jack and Mild Cheddar, shredded 1 Cup Sharp Cheddar Cheese, shredded 1/2 Cup Parmesan Cheese, shredded fine 1/2 Cup Sweet Onion, finely diced 1/2 tsp. Paprika 1-1/2 tsp. Kosher Salt Fresh black pepper 1 Slice (approx. 12 Oz.) Baked ham, dicedInstructionsPreheat 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. NotesHam and/or Pea Variation – Add 1/2 cup frozen peas; substitute deli sliced ham or eliminate the ham altogether.Number of Servings: 8Time to Prepare: 90 minutes