My daughter wanted one of their favorite dinners so they could take the leftovers with them on a house-sitting job. Meatball MacNCheese. Took it up a notch by doing it all on the Chargriller 980.
I loosely follow any number of online recipes. Measurements are never exact, I usually reduce the butter a bit, there is plenty of fat from all the other ingredients!
One bag of store bought frozen angus beef 1 oz meatballs, we like those much more than the 1/2 oz size. One of these days I'll make my own...
Some good grated cheese, fontina and sharp cheddar. And about 3 oz of cream cheese.
About 2 1/2 cups of half and half, butter, flour, some onion, salt and pepper. 1 lb macaroni shells. Thats about it.
First smoked the meatballs about 30 mins at 325-350.
While they were cooking, grated the cheese and prepared the macaroni and sauce.
Got the meatballs off into the pan, chopped them up into smaller morsels (a couple never made it to the final dish), and added the macaroni and cheese sauce.
Back onto the grill for another 45 minutes at around 350. Upped the temp to 425 for the last 5-10 minutes to get a little browning.
My daughter said this was the best one I've made :)
The cook was not without drama. After taking off the meatballs I went back out to put the dish back on. The grill was off with an error code. A piece of charcoal had fallen into the fan area and jammed it. There had been some chatter when I first started it like a piece was in there, probably from my tapping the stack to knock loose ash. But it stopped so I thought all was well. I had to remove the fan unit (hot!) to get the piece out, but it all started back up after that.
I loosely follow any number of online recipes. Measurements are never exact, I usually reduce the butter a bit, there is plenty of fat from all the other ingredients!
One bag of store bought frozen angus beef 1 oz meatballs, we like those much more than the 1/2 oz size. One of these days I'll make my own...
Some good grated cheese, fontina and sharp cheddar. And about 3 oz of cream cheese.
About 2 1/2 cups of half and half, butter, flour, some onion, salt and pepper. 1 lb macaroni shells. Thats about it.
First smoked the meatballs about 30 mins at 325-350.
While they were cooking, grated the cheese and prepared the macaroni and sauce.
Got the meatballs off into the pan, chopped them up into smaller morsels (a couple never made it to the final dish), and added the macaroni and cheese sauce.
Back onto the grill for another 45 minutes at around 350. Upped the temp to 425 for the last 5-10 minutes to get a little browning.
My daughter said this was the best one I've made :)
The cook was not without drama. After taking off the meatballs I went back out to put the dish back on. The grill was off with an error code. A piece of charcoal had fallen into the fan area and jammed it. There had been some chatter when I first started it like a piece was in there, probably from my tapping the stack to knock loose ash. But it stopped so I thought all was well. I had to remove the fan unit (hot!) to get the piece out, but it all started back up after that.
