Grilled Mac & Cheese

Grilled Mac & Cheese

Now this wasn't actually grilled, but it was made on the grill during our most recent hurricaine when we lost power for a few days. We had to get creative and it was a yummy dish!
Prep Time10 minutes
Cook Time35 minutes
Course: Dinner, lunch, pasta
Cuisine: American, Italian
Keyword: comfort foods, easy, mac and cheese, Pasta
Servings: 8


  • Grill
  • Stove


  • 16 oz. Elbow Macaroni
  • 2 Tbsp Land O Lakes light butter with canola oil
  • 2 Tbsp Flour
  • 2 Cups Unsalted chicken stock
  • 1 Medium Onion grated Finely into pulp ( Drain juice )
  • 1 Tbsp McCormick ranch seasoning
  • 1 tsp Paprika
  • 2 tsp Garlic powder
  • Pinch Nutmeg
  • Salt & Pepper To taste
  • 1 Cup Velvetta shreds
  • 4 oz. 75% Reduced fat sharp cheddar cheese
  • 4 oz. 50% Reduced fat sharp cheddar chesse
  • 1/4 Cup Fat free half & half
  • 1/2 Cup Non fat greek yogurt
  • Fresh Basil & Parsley To garnish


  • Cook your pasta to al dente ( Cooked to be firm to the bite, you don't want mushy macaroni and cheese ) Reserve some of the pasta water for later
  • Melt the butter and add the flour to make a roux ( A mixture of fat and flour used in making a sauce )
  • Once the roux has cooked a little. Slowly add your chicken stock in while whisking at the same time to get rid of the chunks and making a smooth sauce. Add a little at a time so that the sauce thickens properly
  • Add the onion pulp and all seasonings
  • Season with salt & pepper to taste
  • Keep the sauce on medium heat to thicken, you can add some of the reserved pasta water to thicken the sauce if need be.
  • Once the sauce is thickened, turn the heat down to low and add your cheeses, half and half as well as the yogurt.
  • Once melted add your pasta.
  • Mix up and cover for a few minutes
  • Garnish and enjoy


Recipe serves 8
1 1/2 cup portions for 10 WW Points on all 3 plans
Chef Allie’s Instagram Page






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