Baked Macaroni & Cheese
This isn't your average Mac n' Cheese. This is the This Jew Can Que version. And it's more than worth a try.
2tbsp unsalted butter
1 cup milk or cream
1-2 cups shredded cheese (your choice, but we prefer a mix of mozzarella, cheddar and parmesan)
1tsp powdered mustard
1/2tsp garlic powder
several dashes of your favorite hot sauce
salt & pepper to taste
1 pound pasta, cooked al dente (or slightly less)
Butter for greasing pan
Extra cheese for topping
Melt the butter in a small, heavy saucepan. Once it has just started to brown, stir in flour to make a roux. Whisk to combine and allow to brown slightly. Slowly add milk/cream and stir to combine fully.
Cook on low to thicken slightly, whisking often. Add powdered mustard, garlic powder and hot sauce, and stir well. Begin stirring in shredded cheese, and mix until well melted and combined. Season with salt and pepper to taste.
Grease the Yukon Glory Premium BBQ Serving Tray (the bottom portion) with butter. Pour 1/3 of cooked noodles in the tray. Cover with 1/3 of the cheese sauce, and stir to combine. Repeat with remaining ingredients, 1/3 at a time. Top with extra shredded cheese.
Cover loosely with aluminum foil and bake in a preheated grill at 350* until heated through and bubbly. Serve immediately.