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© Ferrellgas, L.P.
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20 - 30 minutes
10 - 20 minutes
1 lb Elbow macaroni
1/2 cup Salted butter
3 Tbsp All-purpose flour
2 cup Milk, whole or 2%
1/2 cup Asiago cheese, grated
1 cup Monterey Jack cheese, grated
1 cup White Cheddar cheese, grated
1/2 cup Parmigiano-Reggiano cheese, grated
1 cup Sharp Cheddar cheese, grated
1/2 tsp Kosher salt
1/2 tsp Freshly ground black pepper
1 1/2 tsp Cayenne pepper
1/4 cup Seasoned breadcrumbs
1/2 Jalapeño pepper, thinly sliced or chopped
Cast iron skillet with top or grill safe dish with top
Preheat grill to medium heat (around 350ºF).
On the grill's side burner, boil elbow macaroni in salted boiling water until al dente (mostly done).
When ready, remove the pot, drain and set macaroni aside.
Preheat the empty cast iron or grill-safe casserole dish by placing on the cooking grid.
On the grill's side burner, melt butter in a large saucepan.
Whisk in flour to thicken, about 1-2 minutes.
Whisk in 1 cup of milk until smooth.
Add each grated cheese one at a time, whisking until well mixed. Note: If sauce becomes too thick, add remaining cup of milk.
When milk and cheese are blended, add salt, black pepper, 1 tsp of cayenne pepper, and optional jalapeño pepper. Stir gently to combine.
Add al dente elbow macaroni and stir again.
Carefully, pour mac-n-cheese mixture from saucepan into cast iron or grill safe dish.
Sprinkle seasoned breadcrumbs and the rest of the cayenne pepper on the mac-n-cheese mixture.
Place cover on the cast iron or grill safe dish and grill for 12-15 minutes.
When done, remove from the grill and let stand a few minutes.
Serve and enjoy.
Breakfast Bread Bowl
Brought to you by Operation BBQ Relief
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