Prep Time: 10-15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Serves: 4-6 People
1 Pound dried elbow macaroni
¼ Cup unsalted butter
¼ Cup all-purpose flour
2 Teaspoons mustard powder
1½ Teaspoon granulated onion
3½ Cups whole milk
1 Cup shredded sharp cheddar cheese
2 Cups shredded Monterey Jack cheese (or Muenster cheese)
1 Teaspoon kosher salt
½ Teaspoon ground black pepper
¾ Cup Panko break crumbs (pronounced Ponko)
¾ Cup grated parmesan cheese
3 Tablespoons melted unsalted butter
Other seasoning of your choice (such as chopped chives, not required however)
Prepare your gas grill for indirect cooking over medium-low heat (350° to 450° Fahrenheit).
In a medium cast iron skillet (about 12 inches in diameter), melt your butter.
Whisk the flour into the melted butter for about 1-1½ minutes, being careful not to brown the mixture.
Next whisk the mustard powder and granulated onion into the mixture.
Slowly but steadily whisk in the milk and bring to a boil, whisking frequently until the sauce mixture is smooth.
Turn the heat down to low and simmer for about 3 minutes.
Remove the sauce mixture from the burner and incorporate all of your cheeses at once, whisking until melted.
Add salt & pepper to season to your liking and set aside.
Bring a large pot of water to a boil on your stove top and add in the macaroni, cooking according to directions found on the package (be very careful not to overcook! The macaroni will continue cooking when the sauce mixture is added)
Drain the macaroni well.
Add macaroni into the cast iron skillet, being sure to stir very well, incorporating the topping ingredients by sprinkling evenly over the macaroni
Place the skillet with the macaroni and cheese over medium-to-low indirect heat and cook until the sauce is bubbling and crumbs are lightly browned. This should take 20-25 minutes.
Remove from grill and let rest for 5 minutes.
Serve while warm for best flavor and consistency.