Grilled Mac and Cheese with Bacon and Chicken

Grilled Mac and Cheese in a cast iron pan.

Print Recipe

5 from 2 votes

Grilled Mac and Cheese with Bacon and Chicken

Creamy cheese, crispy bacon, grilled chicken, and classic macaroni cooked on the grill.

Prep Time15

Cook Time30

Course: Entree

Cuisine: American

Servings: people

Author: Mary Cressler

Cost: $14.00

Ingredients

12 ounces macaroni noodles
2 tablespoons butter
2 tablespoons flour (Sub gluten free 1:1 all purpose flour if making this gluten free)
2 cups whole milk (You can use low-fat or 2%, but it will be thinner, even with the roux. We recommend whole milk.)
1 cup crème fraiche
1 tablespoon Dijon mustard
½ teaspoon freshly ground nutmeg (More or less depending on how you like the flavor)
½ teaspoon kosher salt
¼ teaspoon coarse black pepper
1 cup mild cheddar, shredded
1 cup Fontina cheese, shredded
3 slices crispy bacon, diced (Reserve half for the panko topping)
1 cup shredded cooked chicken breast (About 1 large chicken breast)
¼ cup Parmesan cheese, shredded
¼ cup panko bread crumbs
¼ teaspoon paprika

Instructions

Panko Topping

In a large bowl combine Parmesan cheese, panko, paprika, and bacon (use half the bacon for topping and half for the filling).

Grilled Mac and Cheese

Preheat grill to 375 degrees Fahrenheit using two-zone or indirect grilling.
Cook pasta according to package instructions until al dente. Set aside.
In a 10-inch cast iron skillet, melt butter and flour over medium-low heat to form a roux or thick paste. Stir for 3 minutes, until a thick paste, but not browned.
Add milk to the roux, whisking continuously until the mixture comes to a boil. Then reduce heat to a simmer, allowing the sauce to thicken (about 5 minutes). Add the crème fraiche, Dijon mustard, nutmeg, salt and pepper. Whisk together to combine over low heat.
Turn off heat. Mix in the cheddar and fontina cheeses to the sauce, and combine. The cheese will melt quickly. Add half the bacon (reserving the other half for panko topping), macaroni, and all the chicken. Mix well to combine.
Top the mac and cheese with the panko parmesan bacon topping.
Place the skillet in the grill over indirect heat, and cook for 25 minutes uncovered until the the sides are bubbling and the top is golden and crispy. Remove and serve warm.

Notes

Bacon Recommendations: You can bake in oven at 375 degrees on a sheet tray for 12 minutes. Or you can smoke the bacon for two hours at 250 degrees Fahrenheit. (This can be done the day before).

Macaroni: Not all boxes are 12-ounces. Check the volume and adjust as needed.

Gluten Free: We have tested this recipe with Bob's Red Mill 1:1 GF flour and GF panko and the ratios and flavor are the same as with regular all purpose flour. For macaroni, simply sub your favorite Gluten Free macaroni noodle.

Nutrition