Delicious macaroni and cheese made on the grill! This pimento flavored mac & cheese is sure to please a crowd at your next barbecue or cookout with family and friends.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
285g
prepared processed cheese product
454g
uncooked elbow macaroni
115g
chopped pimento peppers
473ml
heavy cream
1 ½ cups
water
120g
shredded mozzarella cheese, divided
120g
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
25g
panko bread crumbs
10 ounces
prepared processed cheese product
1 pound
uncooked elbow macaroni
4 ounces
chopped pimento peppers
2 cups
heavy cream
1 ½ cups
water
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
¼ cup
panko bread crumbs
Utensils
11" x 7" Baking Dish
Aluminum Foil
Large Bowl
Step 1
Place the processed cheese product into the center of an 11”x7” glass baking dish, then surround with the macaroni. Pour the heavy cream and water over the macaroni then sprinkle over the pimento peppers, ½ cup mozzarella cheese, ½ cup cheddar cheese, salt, and pepper. Cover baking dish with aluminum foil.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood. Turn dial to ROAST, set temperature to 375°F, set time to 35 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
Step 3
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on grill grate. Close hood to begin cooking.
Step 4
When 1 minute remains, increase temperature to 425°F, and set time to 10 minutes. Then select START/STOP. Open hood, carefully remove baking dish, then close hood.
Step 5
Transfer the mac and cheese to a large bowl. Add the remaining cheddar cheese and stir until the mixture is evenly combined. Place the mac and cheese back into the baking dish and top with remaining mozzarella and bread crumbs. Return the baking dish to the grill grate and close hood to continue cooking. Cook for 5 minutes or until the mozzarella is melted and bread crumbs are golden brown.
Step 6
When cooking is complete, open hood and carefully remove the baking dish. Serve mac & cheese hot.
Place the processed cheese product into the center of an 11”x7” glass baking dish, then surround with the macaroni. Pour the heavy cream and water over the macaroni then sprinkle over the pimento peppers, ½ cup mozzarella cheese, ½ cup cheddar cheese, salt, and pepper. Cover baking dish with aluminum foil.
285g
prepared processed cheese product
454g
uncooked elbow macaroni
115g
chopped pimento peppers
473ml
heavy cream
1 ½ cups
water
120g
shredded mozzarella cheese, divided
120g
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
25g
panko bread crumbs
10 ounces
prepared processed cheese product
1 pound
uncooked elbow macaroni
4 ounces
chopped pimento peppers
2 cups
heavy cream
1 ½ cups
water
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
¼ cup
panko bread crumbs
Step 2 of 6
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood. Turn dial to ROAST, set temperature to 375°F, set time to 35 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
285g
prepared processed cheese product
454g
uncooked elbow macaroni
115g
chopped pimento peppers
473ml
heavy cream
1 ½ cups
water
120g
shredded mozzarella cheese, divided
120g
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
25g
panko bread crumbs
10 ounces
prepared processed cheese product
1 pound
uncooked elbow macaroni
4 ounces
chopped pimento peppers
2 cups
heavy cream
1 ½ cups
water
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
¼ cup
panko bread crumbs
Step 3 of 6
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on grill grate. Close hood to begin cooking.
285g
prepared processed cheese product
454g
uncooked elbow macaroni
115g
chopped pimento peppers
473ml
heavy cream
1 ½ cups
water
120g
shredded mozzarella cheese, divided
120g
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
25g
panko bread crumbs
10 ounces
prepared processed cheese product
1 pound
uncooked elbow macaroni
4 ounces
chopped pimento peppers
2 cups
heavy cream
1 ½ cups
water
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
¼ cup
panko bread crumbs
Step 4 of 6
When 1 minute remains, increase temperature to 425°F, and set time to 10 minutes. Then select START/STOP. Open hood, carefully remove baking dish, then close hood.
285g
prepared processed cheese product
454g
uncooked elbow macaroni
115g
chopped pimento peppers
473ml
heavy cream
1 ½ cups
water
120g
shredded mozzarella cheese, divided
120g
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
25g
panko bread crumbs
10 ounces
prepared processed cheese product
1 pound
uncooked elbow macaroni
4 ounces
chopped pimento peppers
2 cups
heavy cream
1 ½ cups
water
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
¼ cup
panko bread crumbs
Step 5 of 6
Transfer the mac and cheese to a large bowl. Add the remaining cheddar cheese and stir until the mixture is evenly combined. Place the mac and cheese back into the baking dish and top with remaining mozzarella and bread crumbs. Return the baking dish to the grill grate and close hood to continue cooking. Cook for 5 minutes or until the mozzarella is melted and bread crumbs are golden brown.
285g
prepared processed cheese product
454g
uncooked elbow macaroni
115g
chopped pimento peppers
473ml
heavy cream
1 ½ cups
water
120g
shredded mozzarella cheese, divided
120g
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
25g
panko bread crumbs
10 ounces
prepared processed cheese product
1 pound
uncooked elbow macaroni
4 ounces
chopped pimento peppers
2 cups
heavy cream
1 ½ cups
water
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
kosher salt, as desired
fresh ground black pepper, as desired
¼ cup
panko bread crumbs
Step 6 of 6
When cooking is complete, open hood and carefully remove the baking dish. Serve mac & cheese hot.
