A couple of weeks ago, it was hot here. We not only live in northwestern Oregon, but also basically on the side of a hill over a river. Hot is rare. I should probably also add that hot is anything above 80. When you’re done laughing at me, come back and I’ll tell you about the 100+ we’re supposed to get this weekend. Ugh. Anyway, on this particular “hot” day, we didn’t want to heat up the house, but I had promised the boys homemade macaroni and cheese. The barbeque is normally our go-to in this situation, but for mac and cheese? Oh, yes!
Macaroni and Cheese
18 ounces uncooked macaroni
2 – 4 cups shredded cheese (depending on your desired level of cheesiness)
12 ounce can evaporated milk
1/4 cup panko crumbs
salt and pepper
Cook the macaroni according to the package. We used an outdoor burner, also in an attempt to keep the house cool. Grease a 5-quart Dutch oven. Add a layer of noodles. Sprinkle with salt and pepper, then add a layer of cheese. Repeat until you’ve used up all of the noodles and cheese. Pour the evaporated milk over the top. Sprinkle with the panko crumbs.
Heat the barbeque to 400 – 425 degrees. Set the Dutch oven inside with the lid on, close barbeque and cook for 25 minutes.
Remove the lid and cook for 10 more minutes, or until it looks browned around the edges.
This makes a big batch, so the next day (also hot) we could just reheat the leftovers in the microwave. As a side note, have you ever tried Frank’s Red Hot Sauce on macaroni and cheese? It’s amazing, but might have defeated the whole keeping cool thing.