Organic BYO Grilled Mac and Cheese

Who doesn’t love the creamy deliciousness of mac and cheese?! It’s a beautiful side dish to a grilled meal on a hot summer day, but who wants to fuss with the stove? Instead, grab your trusty cast iron skillet and slap it on the grill to make a personalized mac and cheese side. We’ve provided a handful of variations to customize your mac, but the sky’s the limit! Great with Grilled Chicken Thighs or Grilled Steak and a Summer Salad.

6
1 tablespoon Natural Grocers Brand Organic Extra Virgin Coconut Oil
2 cups Natural Grocers Brand Organic Frozen Vegetables , (thawed); use a combination of your choice of vegetables: Broccoli Florets and Cauliflower, Riced Cauliflower and Chopped Spinach, Cut Corn and Green Beans and Peas, Chopped Kale and California Blend
  Sliced organic bell peppers, (up to 1 cup), optional
  Sliced organic yellow onion, (about ½ of an onion), optional
1 clove organic garlic, minced
1⁄4 teaspoon Natural Grocers Brand Bulk Red Chili Flakes
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄4 cup organic chicken broth or vegetable broth
3 cups organic whole milk
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1 box Natural Grocers Brand Organic Gluten-Free Elbow Pasta
1 cup Natural Grocers Brand Organic Mexican Blend Cheese Shreds
1 cup grated Natural Grocers Brand Organic Sharp Cheddar Cheese
Optional
6 slices Natural Grocers Brand Hickory Smoked Uncured Bacon, cut into ¼-inch pieces (omit coconut oil)
  Grilled organic vegetables, sub for frozen
  Can of green chilies

1. Place a 10-inch cast iron skillet on the grill and preheat to medium-low (300-350°F).

2. If using bacon, add to the skillet and cook until crispy, about 5 minutes. Carefully remove bacon from the skillet with a slotted spoon and drain all but 1 tablespoon of bacon grease. If not using bacon, add the coconut oil to the skillet. Add frozen vegetables, peppers, and onion and stir to coat with the oil. Close grill for 2-3 minutes to let vegetables cook, then open and stir. Repeat until vegetables are soft, about three times, or 6-8 minutes total.

3. Stir in garlic, chili flakes, and salt. Let cook for 1 minute. Add the broth, being sure to scrape up any browned bits from the bottom of the skillet.

4. Add milk and black pepper, and cover for about 2 minutes, or until milk just starts to bubble. Watch closely to make sure the milk does not scorch.

5. Dump the pasta into the skillet and stir; milk should be at a gentle boil (you may need to adjust your grill temp to maintain this). Alternate between closing the grill to let pasta cook and stirring the pasta frequently until pasta is al dente and most of the liquid is absorbed, about 10-15 minutes.

6. Stir in cheeses a handful at a time, being sure to let the cheese melt before adding the next handful. Once all of the cheese is added, stir in bacon, close grill, and let cook for about 5 minutes, or until cheese has fully melted.

7. Serve with grilled meat or meat alternative and a summer salad for a complete meal!

 

Wine Pairing

Recommended Wine Style: Chenin Blanc

  • Longridge Chenin Blanc