The perfect recipe and full video
Made this for our 4th of July cookout. It blew everyone away and is definitely my go to mac & cheese recipe now.
Some notes:
- It made a bit too much for the 9x13 (3 Qt) baking dish I had. But that's fine. Freeze the extra and bake it another time!
- I used Tillamook sharp cheddar and made sure the Parm was certified Parmigiano Reggiano. I think the quality of the cheese is really important!
- I feel like the secret ingredient was the block of bosin. People were blown away with delight when I told them that was in there.
Great stuff Chef Gruel. Thank you again!
This is wonderful, thank you so much for posting!
I'm making this tomorrow for a holiday BBQ ... Will report back, looks amazing!
Chef - do you have a favorite sharp cheddar?
Made this for our 4th of July cookout. It blew everyone away and is definitely my go to mac & cheese recipe now.
Some notes:
- It made a bit too much for the 9x13 (3 Qt) baking dish I had. But that's fine. Freeze the extra and bake it another time!
- I used Tillamook sharp cheddar and made sure the Parm was certified Parmigiano Reggiano. I think the quality of the cheese is really important!
- I feel like the secret ingredient was the block of bosin. People were blown away with delight when I told them that was in there.
Great stuff Chef Gruel. Thank you again!
This is wonderful, thank you so much for posting!
I'm making this tomorrow for a holiday BBQ ... Will report back, looks amazing!
Chef - do you have a favorite sharp cheddar?