Print Recipe

Grilled Buffalo Mac-and-Cheese

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Side
Cuisine: American
Servings: 4 servings
Author: Mike

Ingredients

For the macaroni-and-cheese (or substitute the stuff from the box)

  • Kosher salt
  • 1 1/2 cups dried pasta I used elbow
  • 1 cup heavy cream half-and-half also works well
  • 1 ounce cream cheese at room temperature
  • 1/4 teaspoon garlic salt
  • 1/2 cup extra sharp shredded Cheddar cheese
  • 2-4 slices American cheese

For the Buffalo wing sauce

  • 5 tablespoons unsalted butter
  • 3/4 cups hot pepper sauce I used Frank's RedHot
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder

Instructions

For the macaroni-and-cheese (if using made-from-the-box mac, make it per package instructions and skip to step 6)

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain.
  • Meanwhile, heat cream in a large skillet.
  • Add cream cheese and salt and stir until cheese is melted.
  • Add cheddar and American cheeses and stir until melted.
  • Add cooked pasta and stir to coat well.
  • Transfer to a container lined with wax paper. Use a container that is small enough that your mac-and-cheese ends up being at least 1" thick (thicker is better here).
  • Place in the fridge and refrigerate at least an hour. You can also place it into the freezer. You want the mac-and-cheese to set up so it can be sliced.
  • Fire up your grill for direct cooking.
  • Carefully remove the mac-and-cheese from the container and slice thick.
  • Transfer to a grill over high heat and grill for just a minute per side, long enough to get grill marks and a bit of a crunch. Do not play with the mac-and-cheese while it's on the grill or it will crumble. Be careful flipping it. If you lose some, you lose some.
  • Transfer to a plate and drizzle with plenty of the Buffalo wing sauce.

For the Buffalo wing sauce

  • Place the butter in a small saucepan over medium heat.
  • Once the butter is melted add the remaining ingredients.
  • Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  • Remove from heat and let cool before using.