Firecracker Lunch: Street-Food Rebel’s Grilled Cheesy Mac & Cheese

Allergens

Wheat, Dairy

Ingredients

• 8 oz elbow pasta
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all
• purpose flour
• Salt and pepper, to taste
• 6 slices thick Texas toast bread
• 4 tbsp unsalted butter, softened
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat the grill to medium heat (about 350°F).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour until well combined. Slowly pour in milk, stirring constantly until the mixture thickens.
4. Add cheeses to the sauce, stirring until fully melted and smooth. Season with salt and pepper to taste.
5. Combine pasta with cheese sauce and mix well.
6. Spread a layer of pasta onto each slice of Texas toast bread, ensuring an even distribution.
7. In a small bowl, combine softened butter and panko breadcrumbs. Sprinkle the mixture over the top of each piece of stuffed Texas toast.
8. Place stuffed Texas toast on the grill and cook for 3 4 minutes per side or until golden brown and crispy.
9. Slice into individual portions and serve immediately.

Chef’s Insight

To add an extra burst of flavor, sprinkle some smoked paprika on the panko breadcrumb mixture before grilling.

Notes

For an extra smoky flavor, use hickory or mesquite wood chips on the grill.