baked ballpark mac and cheese
INGREDIENTS
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
PREPARATION
Steps
1
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.
2
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.
3
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.
4
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
5
Grill the franks 4-6 minutes turning occasionally until warmed through and lightly browned. Remove from grill and slice.
6
Add the sliced franks and noodles to the cheese sauce and stir to coat.
7
Decrease the grill temperature to 350℉.
8
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.
9
To serve, divide the mac and cheese into 4 bowls and top with additional sliced franks, ketchup, and mustard if desired. Enjoy!