WOW! (You'll say the same once you try this!)
This kind of blew my mind! I mean, I've seen TONS of different proteins used, different sauces, cheeses... But a GRILLED and SMOKED Mac and Cheese? THIS was a “must do”. Just check out the veggies – yeah, I know we don't think of 'veggies' with mac 'n' cheese – but in this case, they are major players!
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My grocers didn't have Pablano or Anaheim peppers – so I used two Cubanelle and three Jalapenos instead - a tad spicier than the intended varieties, so I added a couple green bells to the yellow and red. Pretty, don't ya think?
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Just so you know, there is a reason that there are “stopping points” in this recipe (ie, 'This can be done X days in advance'). The grilling takes a chunk of time, then you have to let them cool - and honestly, it takes more than a little time and effort to remove the charred skin and innards of the peppers and chop them (do NOT rinse!!! You'll lose a ton of flavor), not to mention slicing the corn and onion... Sure, it can be done in a day – but I followed the guidelines and took my time wink I've got it in the cast iron, ready to go back on the grill tomorrow with hickory chips on the coals to, well, to put it over the top. I trust that you can imagine a cheese sauce and elbow macaroni mixed in... I've nibbled along the way. and OH MY! Sweet onion and corn, heat from roasted peppers, and - wait for it - smoked cheddar!
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Yep, this one's a keeper!

Posted by Linda :
Saturday 21 June 2014 - 03:09:19
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