baked ballpark mac and cheese


  • 1 Pound Elbow Noodles

  • 2 Tablespoon butter

  • 1/2 Whole yellow onion, diced

  • 2 Clove garlic, minced

  • 2 Tablespoon all-purpose flour

  • 2 1/2 Cup milk

  • To Taste salt and pepper

  • 2 Tablespoon ketchup

  • 1 Tablespoon mustard

  • 2 Cup shredded cheddar cheese

  • 1 Cup shredded Gruyere cheese

  • 4 Frankfurters




Bring a large pot of salted water to a boil over high heat. Add noodles and cook according to package directions to al dente. Strain, rinse with cold water to stop cooking and set aside.


In a medium saucepan, melt butter over medium heat. Add onion and sauté until tender. Add garlic and saute one minute more until fragrant. Add flour and cook another minute.


While whisking, slowly add in milk and cook until thickened (should coat the back of a spoon). Season to taste with salt and pepper and add in mustard and ketchup. Remove from heat and whisk in 1-1/2 cups cheddar and 1/2 cup gruyere cheese. Set aside.


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.


Grill the franks 4-6 minutes turning occasionally until warmed through and lightly browned. Remove from grill and slice.


Add the sliced franks and noodles to the cheese sauce and stir to coat.


Decrease the grill temperature to 350℉.


Pour the mac and cheese into a cast iron, top with remaining cheese and bake 20-25 minutes or until top is golden brown and cheese is melted.


To serve, divide the mac and cheese into 4 bowls and top with additional sliced franks, ketchup, and mustard if desired. Enjoy!

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