Our Flats First BBQ (w/ mac n' cheese recipe)

At first glance you are probably wondering what it is you are looking at in the picture here. The title should help a bit with that. This is the menu list for our BBQ that we had at our flat last weekend. I didn't have any other pictures to put with this blog since the day of our BBQ my hands were a bit full juggling from being a host, finishing the side dishes and trying not to burn anything too badly on the grill (all of this while trying to enjoy a frosty cold one).

   

We really lucked out with the weather that day. A mix of clouds and sun, but the temp was nice and we had no rain. So I would call that a fine English day. We tried to go with a lot of the American BBQ classics but with a bit of a twist in some places. On the grill we had Burgers (of course), Grilled Veggies, some Sausages from our local butcher, and Chicken but not your everyday chicken, I went with Jamaican Jerked style. Our sides were fresh Salsa & Guacamole (that went fast), Cole Slaw (an American classic, but mine wasn't swimming in mayo), raw veggies with Spinach Dip, Garden Salad (because man can not live on meat alone) and the perennial favorite straight from every ones childhood, Mac N' Cheese (and yes it was the backed one with the yummy crispy topping)! 

           

And by request here is the recipe for that dish. Keep in mind I don't think I have ever made any measurements will making Mac N' Cheese so this a total guestimation on the amounts.

Mac N' Cheese

What you need:

• Stock Pot, Large Pot, Whisk, Spoon, Small Mixing Bowl, Colander, and a Baking Dish or Casserole

What to put in it:

• 1 Lb of Pasta (I went with the classic Macaroni or Elbow)
• 4-5 Cups of Shredded Cheddar Cheese (the more the better!)
• 1 Cup Grated Parmesan
• 3-4 Tbsp Butter plus 1 (Melted)
• 4-5 Tbsp White Flour
• 24 oz Whole Milk -Room Temp (If you use lowfat or skim it really doesn't do the dish justice, be bad and treat yourself, plus what difference will it make when you are using that much cheese)
• 2-3 Cups Brad Crumbs (preferable Panko)
• Tabasco or Cayenne Pepper
• Pinch of Nutmeg
• Salt & Pepper

What to do with it:

• Get some water boiling in the Stock Pot and add some salt to it, once it is going add the pasta a cook per the instructions on the packaging
• Turn oven on to 350 F
• Heat 4-5 Tbsp of Butter in the Pot over med-low heat
• Add the flour and whisk till it combines, then add the milk while whisking
• Continue to whisk the milk till it thickens, this is called Bechamel Sauce
• Add the Nutmeg and now stir in the cheeses, you can turn the heat of now
• Season with Salt & Pepper along with a touch of the hot stuff
• Drain the pasta when it is done and place back in the Stock Pot
• Combine the bread crumbs with the remaining butter (melted)
• Add the Cheese sauce to the Pasta and mix, then pour into your Baking Dish and top evenly with the Bread Crumbs
• Place into oven and cook till the Mac is bubbling and the topping is golden, probably around 10-15 minutes depending on your oven (but keep an eye on it)
• Remove from the oven and dish it up!!! Mmmmmmm!