Yes, even after all of that cheesy goodness she is still as skinny as ever.
Say it with me now, I know you want to… Brat.
Not the ‘B’ word you were going to use, was it? Keepin it family friendly here people, come on!
The one I gave her was used on Day 4 and she said it was the best so far. I’m not sure which recipe her family ended up liking the best at the end of the week though, so unfortunately I can’t take the crown for the best mac n cheese overall.
Since they gobbled mine up without having any leftovers she gave it a new name as well…. Big Butt Mac n Cheese!
I don’t have an actual recipe for it as I just threw some stuff together one day and alter it every time. But here are the basics for what you’ll need for my favorite Grilled Macaroni and Cheese…
2 cups macaroni
1 can cheese soup
1 can milk
A cup or two of grated cheese, any flavor you’d like
2 or 3 tablespoons of pico de gallo (depending on how spicy you like it)
Butter
Italian seasoned bread crumbs
Salt & Pepper to taste
Dash or two of Chipotle Tabasco sauce
What to do:
Boil macaroni; while it’s boiling heat up the soup and milk in a sauce pan and melt the cheese.
Mix together with drained macaroni.
Add pico de gallo and Tabasco sauce.
Put the mixture in a greased grill-safe pan.
Top with bread crumbs and then pats of butter.
Bake on grill for 30-40 minutes or until bubbly. I really like it when the sides get a little crispy, but you do whatever your taste buds desire!
This can also be done in the oven, but let me tell you, the grill is the way to go if you can. It gets this awesome smoky flavor and perfect crispness on the edges. Mmmm… I’m salivating right now thinking about it.
Damn this weather and ever-present rain! I need one more sunny day so I can use the grill!
Enjoy my Big Butt Friends!
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