George’s Cheddar-N-Jack Mac

It's that time of year again; cooler evenings, more events going on and tailgates to organize. That's when I turn to my crowd pleasing Mac-N-Cheese. If you're grilling at a tailgate, you can make my mac-mix ahead. Chill it, then just bake-it right on the grill. It's good time food.

Use my recipe as a guide and feel free to add smoked ham, cooked bacon, grilled chicken or grilled shrimp to make your own home-spin.  

As seen on Live with Regis and Kelly by Chef George Hirsch

George’s Cheddar & Jack Mac 

As seen on Live with Regis and Kelly by Chef George Hirsch | Makes 6 servings

2 Tablespoons Butter
1 onion, chopped
6 cloves garlic, chopped
2 Tablespoons all-purpose flour
4 cups chicken broth
1 4-ounce can diced green chilies
2 bay leaves
1 teaspoon fresh thyme
1 teaspoon hot sauce
pinch fresh grated nutmeg
2 cups half & half
1 cup sharp Cheddar cheese, shredded
1/2 cup Jack cheese, shredded
2 Tablespoons Parmesan cheese, grated
2 Tablespoons fresh cilantro, chopped
1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes. 

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven. 

Optional Additions:

1 cup each Chorizo, chopped plum tomatoes

For the Mac Topping
4 Tablespoons butter, melted
6 Tablespoons bread crumbs
2 Tablespoons Parmesan cheese, grated
1 Tablespoon each fresh cilantro & parsley, chopped
Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.