Recipe Background
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!
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!
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
- In a large pot of salted, boiling water, cook the macaroni just shy of al dente, sccording to the package instructions. Drain the water.
- Preheat the grill to 350 degrees F.
- Place a large, grill-safe saucepan over indirect heat on the preheating grill.
- Combine the whipping cream and the milk in the saucepan and let it warm.
- 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.
- Slowly add the warm cream mixture to the flour mixture while whisking.
- 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.
- Place the Dutch oven on the grill and stir the parcooked macaroni into the cheese sauce.
- In a bowl, add the bacon, the fried onions, the panko, the parmesan, and the remaining melted butter and stir to combine.
- Evenly sprinkle the panko topping over the macaroni mixture.
- 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.
- Serve immediately.
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