Keto Grilled Montreal Steak Beef Mac and Cheese
A crowd-pleasing twist on classic mac and cheese, this grilled version combines creamy cheese sauce with smoky Montreal steak beef franks. The pasta mixture cooks partially on the grill's indirect heat, allowing the flavors to meld while the franks char on the hot side. Perfect for summer cookouts and casual entertaining, this dish delivers comfort food with outdoor cooking flair. The use of prepared cheese product ensures a smooth, velvety sauce that won't break during grilling.
Ingredients
- 8 oz elbow macaroni, uncooked
- 8 oz prepared cheese product, cut into 1-inch cubesevaporated milk + 1 cup sharp Cheddar1:1 + 1dairy
creates similar creamy texture
- ½ cup Cheddar cheese, shredded
- 1 cup milk
- 4 Montreal steak beef franks, sliced 1/2-inch thicksmoked sausage or kielbasaequal weightmeat
similar smoky flavor profile
Instructions
- 1
Cook pasta according to package directions and drain thoroughly.
- 2
Combine cheeses and milk in a large microwavable bowl.
- 3
Microwave on HIGH for about 3 minutes, stirring after each minute until cheese melts completely and sauce is smooth.
- 4
Pour sauce into a 13x9-inch aluminum pan and stir in cooked pasta.
- 5
Cover tightly with foil and refrigerate until grilling time.
- 6
Prepare grill for indirect medium heat with lit and unlit sides.
- 7
Place covered foil pan on the unlit side of the grill.
- 8
Grill franks on the lit side, turning frequently, until charred and cooked through.
- 9
Remove franks and cut into bite-size pieces.
- 10
Stir franks into the mac and cheese on the unlit side.
- 11
Continue cooking covered for additional time, stirring occasionally, until heated through and creamy.
Tips
Make the mac and cheese ahead and refrigerate up to 8 hours before grilling for convenient outdoor cooking.
Use disposable aluminum pans for easy cleanup and to prevent sticking when grilling the pasta mixture.
Stir the mac occasionally while on the grill's cool side to ensure even heating and prevent the bottom from browning too quickly.
Good to Know
Refrigerate leftover mac and cheese in an airtight container up to 3 days. Reheat gently in a 325F oven covered with foil, stirring occasionally.
Prepare the mac and cheese through the foil-covered refrigeration step up to 8 hours ahead. Transport in cooler with ice packs to grilling location.
Serve directly from the foil pan while still hot, with crusty bread and a simple green salad. Pairs well with coleslaw or grilled vegetables.
Common Mistakes
Don't skip the foil cover during grilling to prevent the pasta from drying out or the bottom from burning.
Don't overcook the pasta before grilling as it will continue to soften on the grill and may become mushy.
Don't forget to stir occasionally while on the grill to ensure even heating and prevent the sauce from separating.
Substitutions
Dairy-Free Swaps
creates similar creamy texture
General Alternatives
similar smoky flavor profile
FAQ
Can I prepare this on a stovetop instead of grilling?
Yes. After mixing the sauce with pasta, transfer to a baking dish and bake at 350F for 20-25 minutes covered until heated through. Cook the franks separately in a skillet or boil them, then stir in before serving.
What if I don't have a prepared cheese product?
Substitute with 1 cup sharp Cheddar cheese mixed with 1/2 cup evaporated milk for similar creaminess. Alternatively, make a béchamel sauce with butter, flour, and milk, then stir in shredded cheese.
How long can I keep this in the refrigerator before grilling?
Store the covered foil pan in the refrigerator up to 8 hours before grilling. If storing longer than 4 hours, ensure the pan is fully sealed with foil to prevent the pasta from drying out.