Directions
- Preheat your grill to 350°F.
- Lightly butter or spray a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
- Slightly undercook your pasta according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Season to taste.
- Stir in the cooled pasta and half of the shredded cheese until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with the remaining shredded cheese and then the remaining mac and cheese.
- Top with breadcrumbs and parmesan cheese, then place on center rack of your grill and bake for approximately 30 minutes until the top is golden brown and simmering around the edges.
- Remove from grill and hold hot or serve immediately.
