BGE Creamy Mac & Cheese
This has become a family favorite. Adapted from a Paula Dean crock-pot recipe, this one can cook on the Egg very easily in a clay roasting pan while you smoke some other meat! The smoke flavor adds another dimension to the meal.
- 1 cup uncooked elbow macaroni
- 1 + cup sharp cheddar cheese
- 2 tablespoons butter, cut into pieces
- 2 eggs, beaten
- 1/4 cup sour cream
- 1/2 can condensed cheddar cheese soup
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender (7-9 minutes). Drain.
In a saucepan, combine the cheese and butter over low heat until the cheese melts. In a clay roasting pan, combine the cheese mixture, eggs, sour cream, soup, salt, milk, mustard, and pepper. Stir. Add drained macaroni and stir until thoroughly coated.
Cover and cook on the egg for 3 hours at 200°F, stirring occasionally.
Alternatively, you can cook this in a crock-pot/slow-cooker for 3 hours on low, stirring occasionally.
Serves 6 (easily).