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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Macaroni & Cheese recipe posted

Chef ArnoldiChef Arnoldi Posts: 974
edited November -1 in EggHead Forum
1 lb elbow macaroni

1 teasp salt

5 Tablsp unsalted butter

6 Tablsp all purpose flour

1 1/2 teasp powdered mustard

1/4 teasp cayenne

5 cups milk

8 oz(2 cups) shredded Monterey Jack cheese

8 oz(2 cups) shredded cheddar cheese


6 slices good quality white bread- shreaded into rough pieces

3 Tablsp unsalted butter

place the the shreaded bread pieces into a food processor pulse with 3T butter to make 1/8" size bread crumb topping.

cook the Macaroni in salted water til soft. Remove from water & put aside.

In a soup pot melt 5T butter, adding flour, cayenne & mustard - stir on medium heat til slightly browned. Slowly whisk in cold milk so that no lumps form. When boiling, reduce heat & allow to thicken to a heavy cream consistency.

Remove from heat & add the cheese plus 1teasp salt and stir til all melted. Add the precooked macaroni.

put back on medium heat, stirring constantly til the mix starts to steam.

Transfer into a 9x13" baking dish- sprinkle with the premade bread topping.

Place in an oven under the broiler til golden brown or

PLACE ON A PLATESETTER or PIZZA STONE IN THE BGE @ 450°F and cook til golden brown.

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