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KC Strips (free range) and an amazing Mac and Cheese side dish...

thebtlsthebtls Posts: 2,300
edited December 2011 in EggHead Forum
Free Range KC Strips...JailBreak Rub (on my blogsite)complimented by Mac and Cheese...recipe follows.
Prep Time about 20 minutes, Cook Time: 40-50 minutes; recipe serves 6-8. The leftovers should make for some mean fried Mac and Cheese cakes!

Tonight's cook we LEFT OUT THE HAM...

 1 Lb. Elbow Macaroni
 6 Tbsp. Salted Butter
 5 Tbsp. Enriched Flour
 1 Tbsp. Corn Starch
 1 ½ Tbsp. powdered Mustard
 ¼+ Tsp. Cayenne
 4 Cups 2% Organic Milk
 1-12 Oz. Can Evaporated Milk
 2 Cups Monterey Jack, shredded
 1 ½ Cups Sharp Cheddar Cheese, shredded
 ½ Cup Parmesan Cheese, shredded fine
 ½ + Cup Sweet Onion, finely diced
 ½ + Tsp. Paprika
 1 ½ Tsp. Kosher Salt
 12 – 16 oz. Baked ham, diced (not smoked)
Ham and/or Pea Variation – Add ½ cup frozen peas; substitute deli sliced ham or eliminate the ham altogether.

 1 cup Panko Bread Crumbs
 ¼ of cheeses from recipe

1. Fire up the BGE to full flame and grid on the fire ring then bring a large pot of salted water to a boil.
2. Add macaroni and cook to al dente.
3. While the Pasta is cooking melt 5 Tbsp. butter in separate pot on the grid.
4. Whisk in the flour, cayenne, paprika, salt, corn starch, paprika and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for several minutes making sure it is free of lumps.
5. Stir in the milk, evaporated milk and onion. Simmer for ten minutes then stir in 3/4 of the cheese.
6. Fold the diced ham and macaroni into the mix and pour into a 2-quart casserole pan.
7. Top with remaining cheese and Panko bread crumbs.
8. Remove grid and place plate setter legs down (indirect set up). Adjust temperature to 350 degrees. Place a pizza stone on the plate setter and then place casserole pan on stone. Bake for 40 minutes then remove from BGE and rest for TEN (10) minutes before serving.

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