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Back Yard Mac and Cheese

Prep Time:10 Minutes
Cook Time:20 Minutes

Nutritional Information

Cheesy deliciousness!


  • 1 tablespoon Salt
  • 1 pound Large Elbow Macaroni
  • 6 tablespoons Butter
  • 6 tablespoons All-purpose flour
  • 1 cup Heavy cream
  • 2 cups Milk
  • To Taste Freshly ground black pepper
  • To Taste Salt
  • 1 pound White cheddar, shredded
  • 4 ounces Gruyere, shredded
  • 4 ounces Fontina, shredded
  • 2 cups Panko bread crumbs
  • 2 tablespoons Chopped fresh parsley, for garnish
  • As Desired Bacon


  • 1. Preheat EGG to 325 degrees F.
  • 2. In 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 al dente, about 8 minutes. Drain. Set aside.
  • 3. In a large saucepan, melt 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.
  • 4. Add cooked macaroni and bacon (if using) to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the EGG on indirect heat and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
  • 5. For variations, add cooked lobster meat, truffle oil and/or garden fresh vegetables.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828