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• Step 1

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

• Step 2

  Heat butter in a medium stockpot over medium-high heat. Add onion and peppers and sauté for 5 minutes or until translucent and tender. Add garlic and sauté 30 seconds more. Add flour and stir well with a wooden spoon.

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  • 4 Tablespoon butter

  • 1  yellow onion

  • 1/4 Cup Pimento Peppers

  • 2 Clove garlic

  • 5 Tablespoon Flour

• Step 3

  Cook roux for 1 minute until it smells slightly nutty. While whisking, stream in milk and cream and continue to whisk until flour clumps are worked out.

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  • 2 1/2 Cup heavy cream

  • 1 1/2 Cup whole milk

• Step 4

  Wrap herbs and black peppercorn in cheesecloth and tie up with twine. Drop into cream mixture and simmer 15-20 minutes until liquid thickens. Remove cheesecloth with herbs and discard.

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  • 3 Sprig thyme

  • 1 Sprig rosemary

  • 2  bay leaves

  • 1 Tablespoon peppercorns

• Step 5

  Remove from heat, whisk in gruyere until melted through and season with salt. Set aside until noodles are ready.

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  • 1 Pound shredded Gruyere cheese

  • To Taste salt

• Step 6

  Bring a large salted pot of water to a boil. Add noodles and cook 6-8 minutes until al dente. Drain and rinse pasta. Add to cheese sauce and stir to coat. Pour mixture into a large cast iron pan.

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  • 1 Pound Elbow Noodles

• Step 7

  In a small bowl combine panko, parmesan cheese, melted butter, paprika and stir well. Sprinkle mixture over mac and cheese.

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  • 1 Cup panko breadcrumbs

  • 1/4 Cup Parmesan cheese

  • 4 Tablespoon butter

  • 1/2 Tablespoon paprika

• Step 8

  Place cast iron pan directly on the grill grate and bake 15-20 minutes until cheese sauce is bubbling and the top is lightly browned.

  00:20

  350 ˚F / 177 ˚C

• Step 9

  Remove from the grill, top with bacon and chopped parsley and serve. Enjoy!

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  • 1/4 Cup bacon

  • 1 Teaspoon parsley, chopped