Oh my goodness. This macaroni and cheese on the Char-Broil Big Easy is delicious. I love using my Big Easy for side dishes in addition to the many turkeys and chickens that I cook. I have several of the cookers, making it easy for me to cook up an entire meal. This recipe makes a big batch of unbelievably creamy, cheesy mac and cheese. And it makes plenty for a crowd, too.
Baking Away In Big Easy-ville
Everything in this dish is cooked indoors before you transfer it outdoors. What you want is for your macaroni and cheese on the Char-Broil Big Easy to get bubbly hot and browned to perfection. And it will.
If you’re cooking more than one pan at a time keep in mind that usually the bottom pan will get done sooner. So watch them and if you have to, take the bottom one out first.
You can also use your Big Easy to reheat any leftovers. I recommend adding a splash or two of milk first. Then cover with foil and stick into the cooker until hot and bubbly. You can actually hear it bubble if you listen real close.
Feel free to try this same approach with your favorite mac-and-cheese recipe that requires baking or reheating in the oven. The Big Easy does that and does it well. Outside. In the fresh air.
The bunk bed basket lets you double the amount of cooking space you have on your Big Easy. And it’s easy to take in and out of the cooker too!
Use a bunk bed in conjunction with these disposable pans and you’ll be able to make a cook two pans at once!
Also try some roasted garlic Parmesan potatoes on the Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Macaroni and Cheese on the Char-Broil Big Easy
Ingredients
For the Pasta
- kosher salt
- 1 pound elbow macaroni
For the Béchamel
- 1 quart whole milk
- 8 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 tablespoons kosher salt divided
For the Macaroni and Cheese
- 8 ounces sharp cheddar cheese shredded
- 3 ounces Pecorino Romano cheese freshly grated
- ⅔ cup Panko breadcrumbs
Instructions
For the Pasta
- Heat a large pot of salted water to a boil over high heat.
- Add the pasta and cook 1 minute less than stated on the package so that the pasta is al dente (not quite done).
- Rinse and drain and set aside until ready to use.
For the Béchamel
- Heat the milk over medium-high heat in a medium saucepan until it just starts to simmer.
- Turn off the heat.
- Return the pan you used to cook the pasta to the stovetop over medium heat.
- Add the butter and melt.
- Add the flour and whisk constantly until the mixture turns lightly golden in color.
- Remove the pan from the heat and slowly whisk in the hot milk. The mixture will be thick at first. Keep whisking and it will get thinner.
- Return the pan to the stove over medium-high heat.
- Continue whisking constantly until the sauce thickens, coating the back of a spoon.
- Stir in 1 tablespoon of the salt. Taste and decide if you want to add more of the salt.
For the Macaroni and Cheese
- Fire up your Big Easy.
- Add the cheeses to the béchamel and stir until smooth.
- Add the pasta and stir well using a spatula or spoon.
- Divide the pasta between two Dutch oven liner pans.
- Sprinkle panko over the tops of the macaroni and cheese.
- If you do not have a Bunk Bed basket you'll have to cook the mac-and-cheese in two batches. Otherwise, place the pans into the baskets and add the baskets to the Big Easy (it takes a little finagling but you can fit two in there).
- Place the basket in the Big Easy and cook 20-30 minutes or until the top of the mac-and-cheese starts to brown. See my note below.
- Carefully remove pans from the Big Easy and serve.
Notes
Nutrition
Nutritional values are approximate.
