When we transition from Summer to Fall in Western PA, the temperature can change from the 80˚s to the 60˚s in a single day. On days like these, I feel the need for comfort food. My Grandma used to make a mac and cheese dish with ground beef, green peppers, tomatoes, and topped with American cheese.
Yum! That dish was always so good the next day. I expanded on her recipe to make a new one, straying away from boxed mac and cheese and adding a few things. Can you say bacon and jalapeño?
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First Steps
Cook a 16 oz. box of pasta of your choice according to box.
Add 2 Tbsp. olive oil to a 5 or 9 quart pot and place on Traeger. Set to 400˚ or high heat. Once heated, add ground beef and start to brown. When almost browned, add onion, pepper, and garlic.
NOTE: I started in a 12" skillet. BIG MISTAKE. It was not big enough.
As soon as I added the vegetables, even Leela knew I was in trouble: Not enough space! I grabbed my big 9 quart Lodge cast iron pot and moved everything into it.
Moving on... When the vegetables are softened, add the spinach, jalapeño, basil, and tomatoes, and let the spinach cook down until well-wilted. Then add the cooked pasta.
By the way, bake a few slices of bacon along with this. I place a slice or two above the pot and let the fat drip in, because who doesn’t like a little bacon grease for flavor?
Since you're already makin' the bacon, bake a few extra slices for Leela. She'll love you forever. Or at least until she wants another slice... Which will be before she finishes the first slice.
Cheesy Heaven
Meanwhile, shred around three cups of cheese.
I used a cup each of smoked gouda, aged sharp provolone, and sharp cheddar.
Sprinkle the cheese mix with a hefty pinch of nutmeg, salt, and pepper and add the heavy cream and cream cheese. Stir to mix.
Bake for at least 30 - 45 minutes. Stir everything up adding a little more salt and pepper to taste...AND BEER! Leela told me it needed something more. I thought "Why the hell not?!"
Don't forget the beer.
I had a Newcastle Brown Ale on hand and poured it in. No, not all of it. Hey, I'm cooking and I'm thirsty so I saved a few sips for me! Let that simmer a bit longer while enjoying your tasty beverage.
Topping it Off
On the kitchen stovetop, melt butter in a skillet then add some Panko until toasted. Chop fresh parsley. Top the mac and cheese with the panko, parsley, bacon, and jalapeño. Continue baking 15 to 20 minutes more.
I put the grill on the Keep Warm setting since Sean wasn’t home yet. And we like to eat dinner together. Now I'm heading out to enjoy dinner with my gang.
A family that dines together wines together.
🐶 Leela Storm’s Suggested Pairings
🎵 GWOV Mac ‘n Cheese
🍺 Newcastle Brown Ale
🍽 Kitchen Critique
My mom, aunt, and I used to love making my Grandma’s simple delicious mac-n-cheese recipe. As I mentioned, it was one that was better a day or two after baking. Looking at my recipe, I realize I really strayed quite a bit from the original. But, that's the beauty of having a great family recipe as inspiration.
Needless to say, the dish is always a hit with the family - so it's a staple on The Hotel's menu - and doesn't set me back much in terms of time or complexity.
The panko lends a great texture to the creamy cheese and noodles. And the bacon... Well, bacon is as bacon does, providing crispy bits of salty goodness along with flavor from the fat.
Oh yeah - do yourself a favor and make enough for leftovers. Two batches if needed!
Don't be afraid to put a new twist on a tried-and-true original family dish.
✔ Takeaways
- It’s ok to throw your own twist on your Grandma’s recipe.
- As always... Grandma recipes rock.
- Listen to Leela’s advice - she's a very wise doggy.
- Leela says don't forget to have extra jalapeños and hot sauce ready for those Hotel guests who like it hot!
📖 Recipe
Rustic Beefy beer Mac and Cheese Bake
This is an updated grilled version of my Grandma's Beef Mac & Cheese Bake. She used to make with ground beef Kraft Mac and Cheese, green peppers, a can of diced tomato then topped with slices of American cheese. Hopefully you’ll have some leftover for lunch the next day.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Ingredients
- 1 lb. lean ground beef
- 6 slices of bacon
- 1 large diced onion
- 1 diced green pepper
- 1 diced red pepper
- 1 cup sliced mushrooms
- 4 cloves chopped garlic
- 16 oz. pasta
- 3 cups cheese
- 2 cups heavy cream
- Beer (see notes)
- 1 tbsp basil
- Salt & pepper
- Parsley for garnish
- 2 tbsp butter
- ½ cup Panko
- OPTIONAL: cayenne pepper, jalapeño peppers
Instructions
- Add 2 Tbs. Olive Oil to a 5 or 9 quart cast iron Dutch oven pot on grill and set to 400˚ and preheat for 15 minutes
- Once heated, add ground beef and brown.
Add Veggies and Start Bacon
- When the beef is almost browned, add onion, pepper, mushroom, garlic.
- Place bacon slices on grill and cook to your liking flipping once. This could take from 15 to 30 minutes depending on the desired preference.
- Once vegetables are soft (but not too soft) add shredded cheese, heavy cream, beer, basil, nutmeg, salt, and pepper. Stir then continue baking for 30 - 45 minutes.
Finish Things Up
- On the stovetop, melt butter in a skillet adding Panko and cooking until toasted.
- Stir casserole once more before topping with Panko, parsley, bacon, and jalapeño peppers.
- Bake for about 15 minutes longer.
Notes
Cooking times can vary depending on outdoor temperatures and how often you open the grill.
Be sure to have extra jalapeño, sour cream, and hot sauce to serve along side.
Use any cheese mix you like. I used what I had at the time.
You don’t have to add beer. You could add chicken stock instead. I probably used almost a full can.
Keywords: beefy macaroni and cheese, jalapenos
Tell us what you think!