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The-8th-Hole Mac

PastaGrillDiner-Style

Time: 45 minutes

Yield: 8 servings

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About

Whether your golf game is on par or not, you can always count on The-8th-Hole Mac to be the hole-in-one your meal was missing. With a stroke of luck, this super gooey, creamy version of mac comes together (using EIGHT kinds of cheese) to create the most un-fore-gettable side dish that'll drive you crazy (in the best way). Oh, and you can't fore-get the crunchy bacon-parmesan-fried-onion topping to really put the "T" in tee-rific! No ifs, ands, or putts about it, The-8th-Hole-Mac will make you just as happy as when your ball takes a victory lap!

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Ingredients

  • For the macaroni:
  • 3 cups macaroni
  • 1 cup whipping cream or heavy cream
  • 1 1/2 cups whole or 2% milk
  • 1/4 cup salted butter
  • 1/4 cup flour
  • 2 teaspoons Dijon mustard
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup fontina, shredded
  • 1/2 cup Gruyère, shredded
  • 1/2 cup Monterey Jack, shredded
  • 1/2 cup manchego, shredded
  • 1/2 cup havarti, shredded
  • 1/2 cup mozzarella, shredded
  • For the panko topping:
  • 4 slices bacon, cooked crisp and crumbled
  • 1/2 cup fried onions
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan, shredded
  • 2 tablespoons salted butter, melted

Directions

Step 1 -In a large pot of salted, boiling water, cook the macaroni just shy of al dente, sccording to the package instructions. Drain the water.

Step 2 -Preheat the grill to 350 degrees F.

Step 3 -Place a large, grill-safe saucepan over indirect heat on the preheating grill.

Step 4 -Combine the whipping cream and the milk in the saucepan and let it warm.

Step 5 -In a Dutch oven over low heat, add 1/4 cup of the butter, the flour, and the Dijon mustard and cook, while whisking, until the flour has cooked down and has begun to caramelize, about 2 minutes.

Step 6 -Slowly add the warm cream mixture to the flour mixture while whisking.

Step 7 -Add the cheddar, the fontina, the Gruyère, the Monterey Jack, the manchego, the havarti, and the mozzarella to the hot cream mixture and stir well to combine.

Step 8 -Place the Dutch oven on the grill and stir the parcooked macaroni into the cheese sauce.

Step 9 -In a bowl, add the bacon, the fried onions, the panko, the parmesan, and the remaining melted butter and stir to combine.

Step 10 -Evenly sprinkle the panko topping over the macaroni mixture.

Step 11 -Close the lid of the grill and cook the macaroni until the pasta is al dente, the panko topping is golden, and the cheese sauce is bubbly, about 25 minutes.

Step 12 -Serve immediately.

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