Name: Grilled Pimento Mac and Cheese
Total time: PLACEHOLDER
Ingredients: 4 cups water; 2 cups milk; 16 ounces elbow macaroni; 8 ounces American cheese , shredded (2 cups); 3 (4-ounce) jars pimentos , drained, patted dry, and minced; 2 ounces cream cheese; 2 tablespoons hot sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 8 ounces extra-sharp cheddar cheese , shredded (1 cup)

Why This Recipe Works

We were after a mac and cheese we could make easily on the grill. And we wanted to bump it up with tangy, Southern pimento cheese. But folding in store-bought pimento cheese into our usual macaroni and cheese recipe didn’t work well here; the sauce separated into pools of grease and clumps of cheese. Instead, we modeled the flavors of pimento cheese, adding in American cheese and cream cheese, which both have emulsifiers that help keep the cheese sauce from breaking. We boiled milk and water in a cast-iron skillet set on the grill and cooked the pasta directly in that mixture; the liquid that was left after the elbows were hydrated was just enough to form the base of the sauce. And then we amped up the flavor more with Dijon mustard, Worcestershire sauce, hot sauce, and plenty of pimentos.

Before You Begin

For easier clean up, you can use a 13 by 9-inch disposable aluminum baking pan in place of the cast-iron skillet.

Instructions

for a gas grill

Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Combine 4 cups water and 2 cups milk in 12-inch cast-iron skillet. Place skillet on hotter side of grill, cover, and bring to boil, about 8 minutes. Once boiling, stir in 16 ounces elbow macaroni; cover; and cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes.

Add 8 ounces shredded American cheese, 3 (4-ounce) jars pimentos, drained, patted dry, and minced, 2 ounces cream cheese, 2 tablespoons hot sauce, 1 tablespoon Worcestershire, and 1 teaspoon mustard and cook, stirring constantly, until cheese is completely melted, about 2 minutes. Carefully transfer skillet to cooler side of grill and stir in 8 ounces shredded extra-sharp cheddar until evenly distributed but not melted. Cover grill and let stand for 5 minutes.

Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). If needed, thin with water. Season with salt and pepper to taste. Serve immediately, covering hot handle of skillet with dish towel.