Bering’s Big Green Egg Mac N’ Cheese, Chicken & Green Chili Mac N’ Cheese
Ingredients:
- 2 Boneless skinless chicken breasts
- 1 lb. macaroni elbows or shells
- 2 Anaheim chiles (*substitute with canned green chiles for quicker prep)
- 2 Cups shredded extra sharp cheddar cheese (any brand)
- 2 Cups shredded Kerri Gold Dubliner cheese (any brand)
- ¼ cup grated Parmesan Reggiano cheese
- ½ Yellow onion finely chopped
- 1 Minced garlic clove
- 3 1/2 Tablespoons Canola or any neutral oil
- 2 Rounded tablespoons flour
- 1/8 Teaspoon fine ground pepper
- ¼ Teaspoon salt
- 2 1/2 Cups whole milk
- 1 Cup half & half
- 2 ½ Cups chicken or vegetable stock
Cooking Concept:
Indirect Baking at 425 Degrees
BBQ Items:
- Plate setter
- 9×13” Rectangular baking pan
- Large mixing bowl
Food Prep 1: Chicken Breast and Anaheim Chiles
- Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour
- Smoke boneless skinless chicken breast ahead of time
- Cook indirect until internal temperature reaches 150 degrees (undercook the chicken a little so that it will retain moisture when added the noodle mixture)
- Cooking time is usually about 35-45 minutes
- Let chicken cool, then pulse in food processor 4-5 times
- Feel free to use your hands or cut into pieces before adding to noodle mixture
- Coat Anaheim Chiles with oil and roast on grill or in your oven at 450 degrees
- After chiles have roasted (skin should be pulling away), place chiles in paper bag and seal for 10-15 minutes
- Peel skin off chiles and cut slit to remove seeds
- Cut the chiles into small pieces and add to mixture
Food Prep:
- Boil elbows or shells as per packaging, but only till al dente
- Noodles should have some bite to them
- For Example, if package says to cook 10 minutes, cook for 7 minutes
- Immediately remove noodles from water, place in colander, then use cold water to stop the cooking process
- Drain again and set aside in large mixing bowl
- Noodles should have some bite to them
- Add green chiles and shredded chicken to noodles (See food prep 1)
- Mix whole milk, half & half and chicken stock together
- Mix Sharp, Kerri Gold and 1/8 cup Parmesan cheese together
- Sauté onions in 4 tablespoons oil for 3 minutes over medium heat, then add garlic, salt and pepper
- Cook for another 2 minutes
- Add flour and use a nonmetal whisk to stir flour and onion/garlic mixture together
- Cook for about 2-3 minutes until incorporated
- Add milk and stock mixture, continue whisking until smooth
- Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken with a glossy sheen to it – about 4-7 minutes
- After sauce thickens, remove from heat and add 3 ¾ cups of cheese mixture, saving ½ cup plus 1/8 cup Parmesan for the top
- Whisk cheese until incorporated
- If mixture is too thick, add stock
- Add sauce to noodles and gently mix with wooden spoon or spatula
- Add mixture to lightly greased baking pan
- Cover mac n’ cheese with remaining cheese mixture
- Sprinkle remaining Parmesan over cheese mixture
BGE Setup:
- Fill BGE with charcoal and form pyramid if using heating element
- If using charcoal starters, fill to below the first ring
- Place starters around charcoal and light
- With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
- Place plate setter (legs up) for indirect cooking
- Place grill on plate setter
- Close lid and leave vents open until temperature reaches 425 degrees
- Place mac n’ cheese on the grill
- Cook for 20-30 Minutes
- You can check on your mac n’ cheese by using a flashlight and opening the top vent
- After removing your mac n’ cheese, let it sit for 10-15 minutes before serving
Enjoy!