Bonefish Grill Mac And Cheese Bites Recipes

BONEFISH GRILL MAC AND CHEESE BITES RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Place butter in 2-quart saucepan. Place saucepan over low heat and melt butter.
• Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.
• Slowly whisk in milk, whisking constantly, until sauce is smooth. Bring sauce to a boil. Boil for 1 minute.
• Stir in cheese and cooked pasta. Cook, stirring occasionally, until cheese is melted.
• Spray a 8 or 9-inch square baking pan with nonstick cooking spray.
• Spoon macaroni and cheese mixture into pan, packing it down slightly. Refrigerate for at least 1 hour or until macaroni and cheese is completely cooled.
• Place flour, eggs and bread crumbs in three separate shallow bowls.
• Cut chilled macaroni and cheese into 24 pieces.
• Dredge each macaroni and cheese bite in flour. Roll around to fully cover. Shake off excess.
• Dip in eggs, again, rolling around to fully cover.
• Then coat well with bread crumbs.
• Heat oil in 12-inch skillet over medium-high heat.
• Place breaded Mac and Cheese Bites, in hot oil, a few at a time (do not crowd). Cook or 1 to 1 1/2 minutes per side.
• Remove from oil and drain bites on paper towel-covered plate.
• Serve immediately with a selection of dipping sauces.

GRILLED MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
• Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
• Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
• Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.