Featured in “MAC ON THE GRILL: 4th of July! | BoxMac 188”

1lb De Cecco Elbow Pasta

3/4lb Velveeta Cheese, Cut into 1/2″ cubes
8oz Cabbot 18 month sharp cheddar, shredded
6oz Smoked Gouda Cheese, Shredded with rind (I used Market Basket)

1 12oz can Carnation Evaporated Milk
1 tbsp Mayo
1.5 tbsp Mustard
1 tsp Paprika
Fresh Black Ground Pepper to Taste

4 Hot Dogs (I used Market Basket Natural Casing Franks)
1 6oz Burger (I used Market Basket Deli Case Angus Burger)

1. Before grilling time, cook the Dececco pasta on the stove. You can do this far in advance. Undercook it by a couple minutes, until it has a firm bite but is still pleasing to eat. It will soften as it cooks on the grill. Place the cooked pasta into an aluminum 1/4 sheet pan which has been oiled with cooking spray. I put two extra empty trays under the one with the pasta to buffer the heat a bit from the grill top.

2. Heat your grill to high heat. While the grill is heating, add the evaporated milk, the velveeta, and all bout 2oz of the 2 cheeses to the pasta and give it a preliminary stir.

3. Once the grill is heated, cover the pasta with aluminum foil and place it on the grill. You will need to remove the foil several times to stir so make sure you have that ready. Reduce heat on the entire grill to medium. Place hotdogs and burger on grill. Season burger with salt and fresh black pepper.

4. Flip hotdogs and burger after about 5 mins of cooking time. Season the burger again with salt and pepper. You want the dogs to have a little char but not too much. Give the mac a real good stir with a wooden spoon.

5. Pull off the hotdogs and cut them up into small pieces and set aside. The burger will take a little longer, you want the burger fully medium so it will cut up well.

6. Add to the Mac the paprika, mayo, mustard and some fresh ground black pepper to taste and stir well. Reduce heat under mac to low. You want to stir it every few minutes from here to prevent the bottom from burning.

7. Pull off the burger, let it rest for 5 mins and then cut it into small bite size pieces.

8. give the mac one final stir, then lay the hotdogs and burger pieces on top of the mac while its still on the grill. Top it with the last of the cheese, and cook 5 more minutes until the cheese on top is melty.

9. Pull off the grill, place on the trivet and serve! I recommend not mixing the meats in and having them on top to keep the flavors separate.

10. We topped with a little mustard, catsup, and some crushed salt and vinegar chips for an extra flair but you can enjoy it without these too.