A user on another web site, JavaJoe, posted this variation on Steven Raichle's recipe.  I copied it for my use.  The photographs are also JavaJoe's.

This is our favorite mac and cheese recipe.

Ingredients

2 Red bell peppers
2 Poblano peppers
4 jalapeno peppers
1 Large red onion
2 Cups corn (one ear or more)
1 Tablespoon crushed garlic
4 Pats butter
3 Cups half and half
2 Cups (uncooked) elbow macaroni
3 Cups Kraft Velveeta cheese
Breadcrumbs

Instructions

1. Cook the macaroni per the manufactures instructions (7 or 8 minutes)


2. Lightly oil the vegetables and flash sear them on your direct zone

3. Remove seeds and veins from the peppers

4. Dice the seared vegetables


5. Mix vegetables, garlic, 2 pats of butter, half and half, cooked macaroni and cheese in a large oiled cast iron skillet on the stove


6. Simmer until smooth


7. Sprinkle breadcrumbs until the top is covered to make a crust

8. Drizzle with 2 pats of melted butter


9. Cook in cast iron skillet in your pit at 450° (or at your preferred temperature) for 45 to 60 minutes

I need this food.

When is dinner?  I don't get off until 7, so keep it warm.

Yep, YAbba Dabba DOOO!

I made a big batch of this yesterday.  My 7-year old granddaughter wanted smoked gouda and not so many vegetables.  I acquiesced.

Here's what I did–

Ingredients – Cheese Sauce
2 Pounds shredded smoked gouda cheese
29.76 ounces (weight) half & half
1.19 ounces sodium citrate (melting salt)

Directions – Cheese Sauce

• Heat the half & half in a saucepan on very low heat (167°F).
• Whisk in the sodium citrate.
• Blend in the grated cheese with a blender, stick blender or whisk.

Ingredients – Mac & Cheese
1 Pound uncooked elbow macaroni
2 Red bell peppers (half of the normal amount for this large recipe)
2 Poblano peppers (half of the normal amount for this large recipe)
4 Jalapeño peppers (half of the normal amount for this large recipe)
1 Large red onion (half of the normal amount for this large recipe)
2 Cups corn (one ear or more) (half of the normal amount for this large recipe)
2 Tablespoon crushed garlic
4 Pats butter
3 Cups half and half
Breadcrumbs

Directions – Mac & Cheese

• Cook the macaroni per the manufacturer’s instructions (7 or 8 minutes).
• Lightly oil the vegetables and flash sear them.
• Remove seeds and veins from the peppers.
• Dice the seared vegetables.
• Mix vegetables, garlic, 2 pats of butter, half and half, cheese and cooked macaroni in two large oiled cast iron skillets on the stove.
• Simmer until smooth.
• Sprinkle breadcrumbs until the tops are covered to make a crust.
• Drizzle each crust with 2 pats of melted butter.
• Cook in cast iron skillet at 450°F for 45 to 60 minutes (or your preferred temperature and time).

Notes:

• For more information on the melting salts used in the cheese sauce, see ArborAgent's post near the end of page one in Declining Processed Cheese Sales.
• The final cook was in my Karubeque stick burner.  It can only reach 325°F.  It was fine after cooking for an hour.
• I don't think this dish picks up much smoke flavor from baking in a pit.  In the future I'll just use the kitchen range oven.

Two pounds of smoked gouda shredded in a food processor.


Seared peppers.


Simmering in a frying pan.


Simmering in a Dutch Oven.


Frying pan—crust.


Dutch oven—crust

Your grand-daughter is my kind of girl -- gouda and fewer veggies!