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Grilled Buffalo Mac-and-Cheese
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Grilled Buffalo Mac-and-Cheese

Oooey gooey creaminess with a slight char, drizzled with a spicy homemade Buffalo wing sauce. Make no mistake about it, this is some fantastic macaroni-and-cheese.
Course Side
Cuisine American
Keyword Buffalo, grilled, mac and cheese, macaroni and cheese
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 654kcal
Author Mike

Equipment

Ingredients

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

  • Kosher salt
  • 1 ½ cups elbow macaroni
  • 1 cup heavy cream half-and-half also works well
  • 1 ounce cream cheese at room temperature
  • ¼ teaspoon garlic salt
  • ½ cup extra sharp Cheddar cheese shredded
  • 2-4 slices American cheese

For the Buffalo wing sauce

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.

Notes

You can also make this using your favorite hot sauce instead of Buffalo wing sauce.

Nutrition

Calories: 654kcal | Carbohydrates: 43g | Protein: 14g | Fat: 48g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1656mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1775IU | Vitamin C: 34mg | Calcium: 279mg | Iron: 1mg