Monday, 22 May 2017

Italian Mac and Cheese

Today I decided to grill a BBQ staple that everyone loves after a shopping trip to our local Cavicchis' Meats store . This Italian mac & cheese is simple to make but time consuming. My family really loves this dish which is quite flavorful. 

Ingredients
  • 4 cups uncooked elbow macaroni
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • ¾-cup fresh parsley minced preferably local grown 
  • 1-teaspoon salt
  • 1-teaspoon pepper
  • 4 cups 2% milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cans (14-1/2 ounces each) diced tomatoes drained
  • 2 cups shredded marble cheese
  • 2 tablespoons butter, melted
  • 4 Jalapeno
  • 1 sweet onion
  • 4 Italian Sausage (I used locally made fresh sausages from Cavicchis' Meats)
  • 5 slice bacon


Directions

Pre-heat you’re BBQ and your Laser Cut Stainless Steel cooking surface and your Cast Iron Reversible Griddle with ribbed side up at 350 degrees (you can also use Grillgrates);




Slice the Jalapenos in half-length wise and remove and discard its inside membrane and seeds;



Mince the fresh parsley;


Chopped your sweet onion;


Cook the bacon on the Laser Cut Stainless Steel cooking surface but only cook ¾ of the way;



Cook the Jalapenos and Italian Sausage on the Cast Iron Reversible Griddle;



Once the bacon is ready remove and cook your diced onions, with some fresh ground pepper to taste and pinch of salt an 2 tbsp. melted butter in a frying pan and cook onions till soft.



Cook macaroni according to package directions in your wok or in a large pot. Once ready, drain the macaroni in a strainer then place macaroni in foil casserole;





Slice the bacon and Italian sausage;



Finely chop the cook jalapenos;


Mix the parsley, onion, Italian sausage, diced tomatoes, bacon with the macaroni and mix it well;




In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in jalapenos, cheddar and Parmesan cheeses until melted.





Poor the cheese sauce on the macaroni and stir until everything is well mixed;





Cover with foil and grill at 350 for 40 minutes;



Uncover the foil, put a layer of marble or cheddar cheese on top, and cook uncovered for another 10 to 15 minutes or until golden brown and bubbly.








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