👥4 people
⏲️10m
🕐30m
🍽️sides and snacks
This delicious mac and cheese pairs nicely with acidic sauces and grilled meats.
Ingredients
- 1 tablespoon salt, plus more for pasta water
- 4 ounces large elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup of heavy cream
- freshly ground black peper, to taste
- kosher salt, to taste
- 4 ounces white cheddar cheese, shredded
- 1 ounce gruyere, shredded
- 1 ounce fontina, shredded
- 2 poblano pepper, diced
- 1/2 diced onion
Method
- Preheat Egg to 325 degrees.
- In a large pot filled with water, add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until macaroni is al dente. Drain. Set aside.
- In a large saucepan, melt butter. Sweat the onion and poblanos in the butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, salt, and pepper. Cook until cheeses are fully melted, stirring occasionally.
- Add cooked macaroni to the cheese mixture and mix thoroughly. Place in a dutch oven on the Egg for 10-15 or until the cheese becomes crispy.
- Top with fresh parsley and serve. For variations, add cooked lobster meat, truffle oil, or garden fresh vegetables
