Mac 'n' cheese, meatloaf

Apple spice cake

It's summertime and we all like to head out to the grill and do a little cooking. So, Judy Toth with Simply Impressive Cooking School is going to teach us how to make macaroni and cheese, meatloaf and even a cinnamon spiced cake on the grill!

Macaroni and Cheese on the Grill

Ingredients:
1/2 lb. elbow macaroni
2 tsp. kosher salt
2 Tbsp. butter, unsalted
2 Tbsp. all-purpose flour
1-1/4 cups milk
4 oz. cream cheese
1/8 tsp. dried mustard
1/4 tsp. ground white pepper
2 tsp. onion flakes
1 cup Cheddar cheese, grated (I prefer medium cheese)
1/2 cup Monterrey Jack cheese, grated
2 oz Velveeta, cut into small pieces
2 Tbsp. Parmesan cheese

Instructions:
Spray an 8x8 grill-proof baking pan with cooking spray. Set aside.

Bring 6 quarts of water to a boil on the stovetop. Add the salt and re-boil before adding the pasta. Cook the pasta according to package directions, about 8-10 minutes.

While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble. Do not the let the butter brown. Whisk in the flour to create a roux and cook over low heat, for about 5 minutes. Add the cream cheese and let it begin to melt. Add the milk and whisk together until smooth. Cook the white sauce for 5 minutes, stirring occasionally.

Turn the heat down to low. Add the dried mustard, pepper and onion flakes, then all the cheeses. Cook for about 2 minutes or until the cheeses melt. NOTE: If you melt the cheese on too high a heat, it may curdle the cheeses.

Drain the pasta and put back into pan. Pour the cheese sauce over the pasta. Stir, then re-adjust seasonings, if necessary. Pour into baking pan. Grill for about 15 minutes or until the cheese is bubbly and top is slightly browned.

Carefully remove from the grill. You may want to place it on a sheet pan for stability if you used an aluminum-baking pan. Let rest 10 minutes before serving.

Optionally, this may be made in the oven. Preheat oven to 350 degrees. Bake in oven for about 15 minutes or until cheese is bubbly.

Serves 4-6

Grilled Meatloaf

Ingredients:
2 slices white bread (day old works best), about a cup
1/3 cup milk
1 medium onion, chopped finely
1-1/2 lb. ground beef, 90% lean
1 tsp. kosher salt
1/8 tsp. fresh ground pepper
1 tsp. beef soup base OR bouillon
1 egg, slightly beaten
1 Tbsp. garlic minced, about 3 cloves
1/2 tsp. Italian seasoning
1 Tbsp. ketchup
1/2 tsp. Worcestershire sauce

For glaze:
1/2 cup ketchup
2 Tbsp. brown sugar
1/2 tsp. Worcestershire sauce
1/8 tsp. dry mustard

Instructions:
Make fresh breadcrumbs by placing break in a food processor and pulsing until you have crumbs. Place fresh crumbs in a medium bowl and pour milk over breadcrumbs. Let stand until milk is absorbed.

Into same bowl, stir in chipped onion, ground beef, salt, pepper, beef soup base, egg, garlic, Italian seasoning, ketchup and Worcestershire sauce. Blend well, but do not overwork the meat. Shape into a loaf and put in an aluminum foil pan. Note: you may optionally place slices of bread under the meatloaf to absorb any fat. Just discard the bread before serving.

Preheat the grill for medium heat on indirect cooking. Place the meatloaf on the cool part of the grill. Grill for about 35 to 45 minutes or until internal temperature reaches 140 degrees.

Meanwhile, mix together the glaze ingredients and set aside. When meatloaf reaches about 140 degrees, spoon glaze over top of meatloaf and continues grilling until meatloaf reaches 160 degrees in the center. This should take about another 10 minutes or so. Cool for 5 minutes before turning out of pan.

To bake in the oven, preheat oven to 350 degrees and bake about 35 to 45 minutes or until internal temperatures reaches 140 degrees. Spoon on the glaze and bake until meatloaf reaches 160 degrees in the center.

Serves 6

Grilled Apple Spice Cake

Ingredients:
1 spice cake mix (Duncan Hines size 18.25 oz.)
3 eggs
1/3 cup oil
1-1/3 cup water
2 Granny Smith apples
1/2 cup raisins
1/2 lemon, juiced
2 Tbsp. granulated sugar
1/4 tsp. cinnamon
1/4 cup powdered sugar

Instructions:
Mix spice cake according to package directions. The cake mix will make approximately 4 cups of batter.

Peel, core and slice apples into medium-thick pieces. Cut slices in half. Sprinkle lemon juice on apples. Sprinkle granulated sugar and cinnamon on apples and mix thoroughly.

Great 8x8 aluminum foil baking pan. Place 1 cup of batter in the bottom of the pan. Sprinkle apple mixture and raisins on top of batter.

Preheat grill for an indirect fire to medium heat. If using a grill with a thermometer, get the temperatures as close to 350 degrees as possible. Place the cake in the “cool” spot on the grill, over indirect heat. Bake for about 30 to 40 minutes, or until a knife comes out clean. You may want to turn the cake a quarter turn every 10 minutes to help with the even baking.

If using a charcoal grill, place a pan upside down on the bottom grate and place the cake pan on top of the upside down pan. Be sure the cake is high enough so that embers do not fall into the cake.

Remove from heat and sprinkle with powdered sugar. Serve warm or cold.

Serves 9