Gooey cheese bubbling over a Cast Iron Skillet is an incredibly pleasing sight.
This goes brilliantly with any US barbecue staple, especially brisket and pulled pork. Simply served with a crisp green salad and sharp vinaigrette, it can be a meal in itself too.
Cook the macaroni in a pan of salted boiling water, 2 minutes short of the timings given on the pack. Drain and set aside.
Load and light your EGG and set for indirect cooking with ConvEGGtor in legs up position and Stainless Steel Grid on top. Bring up to 200˚C.
Melt the butter in a Cast Iron Skillet and add the flour. Mix to combine and cook, stirring regularly, for 10 minutes until it smells biscuity.
Slowly add the milk until it is all incorporated and you have a thick, smooth roux.
Add the garlic powder, mustard and three quarters of all the cheeses. Stir until the cheese is melted.
Tip in the cooked macaroni. Mix so the pasta is coated then top with the remaining cheese and breadcrumbs.
Bake for 25-30 minutes until golden brown.