Directions

1. Prepare your grill for two zone cooking and build a medium-high fire.

   
   

2. Meanwhile, cook the pasta in a large pot of generously salted water until it’s just barely al dente (it will finish cooking in the grill). Drain and set aside.

   
   

3. Combine the Panko or breadcrumbs, ¼ cup Parmesan, olive oil, and scallions in a bowl and use your fingers to combine.

   
   

4. Melt the butter in a large saucepan (big enough to hold the cooked pasta) over medium heat. When the butter begins to sizzle, whisk in the flour and continue whisking until the mixture turns golden and begins to smell nutty, about 4 minutes. Slowly whisk in the milk, and continue to cook, whisking, until the mixture is smooth. Turn off the heat and whisk in the Cheddar, mozzarella, half the Parmesan, and the mustard, hot sauce, and Shake Tasty.

   
   

5. When the cheese is melted, pour in the pasta and stir until the noodles are completely coated. Transfer the pasta to a 12-inch cast iron skillet and top with the breadcrumbs.

   
   

6. When the coals are glowing red and covered with a fine gray ash, place the skillet over indirect heat, close the grill and vent the grill for smoking. Cook the macaroni and cheese until the cheese is bubbly and the top is golden brown, about 30-35 minutes.