Macaroni and Cheese with Parmesan Crumbs

Recipe From from Weber’s New American Barbecue™ by Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    25 min.

  • Grilling Time

    20 min.


the Ingredients

20161201123003 Macaroni
  • 55 grams (½ stick) unsalted butter
  • 35 grams unbleached all-purpose flour
  • 2 teaspoons mustard powder
  • 1½ teaspoon granulated onion
  • 840 millilitres whole milk
  • 100 grams shredded sharp cheddar cheese
  • 115 grams pasteurized cheese product, such as Velveeta®, diced (about 115 grams)
  • 200 grams shredded Monterey Jack or Muenster cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 455 grams dried elbow macaroni


  • 55 grams panko bread crumbs
  • 85 grams finely grated Parmigiano-Reggiano® cheese
  • 3 tablespoons unsalted butter, melted

Special Equipment

  • 30.5-centimetre cast-iron skillet

Take Your Grilling Anywhere



  • Prepare the grill for indirect cooking over medium–low heat (180°C to 230°C).
  • In a 30 centimetre cast-iron skillet over medium heat on the stove, melt the butter. Whisk in the flour and let the mixture bubble for about 1 minute without browning (it should smell like baked pie crust). Whisk in the mustard powder and granulated onion. Gradually whisk in the milk and bring to a boil, whisking often until the sauce is smooth. Reduce the heat to low and simmer until all of the raw flour taste is gone, about 3 minutes, whisking often. Remove the sauce from the heat. Add the cheeses all at once and whisk until they have melted. Season with the salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil on the stove. Add the macaroni and cook according to package directions until al dente (do not overcook, as it will cook more in the sauce). Drain the macaroni well. Add to the skillet and stir well. Remove from the heat.
  • Combine the topping ingredients and then sprinkle the topping evenly over the macaroni.
  • Place the skillet with the macaroni and cheese over indirect medium–low heat, close the lid, cook until the sauce is bubbling and the crumbs are lightly browned, 20 to 25 minutes. Remove from the grill and let rest for 5 minutes. Serve warm.

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