Coarse salt (kosher or sea)
4 cups (about 16 ounces) elbow macaroni
2 ears sweet corn, shucked
1 medium vidalia onion, peeled and quartered
4 tablespoons (1/2 stick) unsalted butter, melted, plus 4 tablespoons butter
Freshly ground black pepper
4 poblano peppers
1 yellow bell pepper
1 red bell pepper
2 cloves garlic, minced
4 tablespoons flour
2 cups half-and-half & 2 cups milk
4 tablespoons Dijon mustard
4 cups (about 16 ounces) grated cheese (I used half mild & half sharp cheddars)
1/4 to 1/2 cup dried bread crumbs
For starters I lit a couple handfuls of coals in the chimney and when they were ready I spread them evenly for direct grilling, plus I scattered some soaked apple chips on the coals for smoke. Put the peppers, onions and ears of corn on the grill. Baste the onions & corn with the melted butter. Cook the peppers until they're charred on the outside and you want the onions & corn to get cooked & nicely browned. I seasoned the corn & onions with the kosher salt & ground black pepper (no sense seasoning the peppers because you're going to skin them). When all the vegetables are done pull off the onions & corn, but put the peppers in a dish with plastic wrap over it, it will help with the skins later).
When the vegetables have cooled cut the corn off the cob, and cut the onions with a large dice. For the peppers by covering them in plastic wrap they should be nicely steamed. You should be able to just use the back of a knife to easily scrape the skins off them. Then slice them open, discard the stems & seeds, and cut them into a large dice as well.
Meanwhile obviously boil some water and cook your macaroni. Pretty simple there
Rinse & strain it when done. Melt the remaining 4 tablespoons of butter and add the minced garlic. Add the flour to that and stir well, let it cook until it is a very light brown, don't burn the roux. Add the milk, half/half, and dijion mustard (could also sub in cream if you wanted). Whisk it all together and bring to a boil. Let it simmer for a minute or two, and it should thicken.
When the sauce has thickened mix in the macaroni, the peppers, onions, corn, and the shredded cheese. Pour the entire mixture into a grill-safe dish (I used a cheapo aluminum pan), cast iron would also work. Spread the bread crumbs on the top.
Now set the grill up for indirect grilling. I piled some coals to one side with a few more handfuls of apple chips. I put the pan on the opposite side so it's not right over the coals. We actually did a beer can chicken at the same time. The mac & cheese is done when the sauce is bubbling and the top crust should get browned a little.
In all this is a little more work than your standard homemade mac & cheese, but it is WELL worth the effort. The flavors added from all those fire-roasted peppers are a great addition to the dish. Give it a shot!
Pics below
