baked macaroni & cheese
5 Quart water
1 Tablespoon salt
2 Pound elbow macaroni
12 Tablespoon butter, divided, plus more for coating the pan
1/2 Cup flour
1 Teaspoon dry mustard
2 Cup milk
2 Pound Velveeta or American cheese, cut into 1/2 inch cubes
To Taste salt
To Taste black pepper
1 1/2 Cup grated mild cheddar cheese
2 Cup breadcrumbs
As Needed paprika
Bring 5 quarts of water to a boil in a large stockpot over high heat. Add 1 tablespoon of salt.
Add the macaroni and stir. Cook for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Z Grill). Stir periodically to keep the pasta from sticking.
Drain well, and transfer to a large mixing bowl.
Melt 8 tablespoons of butter in a medium saucepan over medium heat. Gradually add the flour and mustard, whisking constantly. Continue whisking for about 2 minutes, being careful the mixture doesn't begin to brown. Gradually whisk in 1-1/2 cups of the milk, whisking continuously until the mixture is smooth.
Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until all the cheese is fully incorporated and melted.
Add more milk if the cheese sauce seems too thick. Season to taste with salt and pepper.
Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon.
Butter a roasting pan or casserole dish and pour the macaroni and cheese evenly into the pan. Sprinkle the cheddar cheese on top.
Melt the remaining butter in a saucepan. Add the breadcrumbs and stir to coat with butter. Spread the breadcrumbs evenly over the top of the macaroni and cheese and dust lightly with paprika.
When ready to cook, set the Z Grill temperature to 350℉ and preheat, lid closed for 15 minutes.
Bake the macaroni and cheese for 45-60 minutes, or until the mixture is hot and bubbling and the breadcrumbs are golden brown. Rotate the pan 180° halfway through bake time. Serve hot. Enjoy!