"the ORIGINAL Grilled Crack & Cheese"


INGREDIENTS (~2 Servings):
-2.5 Cups Whole Grain Penne Pasta
-8oz Smoked Cheddar
-4oz Gouda
-4oz Lite Cream Cheese
-2Tbsp Parmesan (+ 1 Tbsp Parmesan for Topping)
-4 Strips Center-Cut Bacon (Fat Rendered / Chopped)
-4oz Portabello (Rinsed / Rough Chopped)
-1-2 Red Serano Pepper (Rinsed / Seeded / Sliced Thin)
-1 Clove Garlic (Rinsed / Peeled / Finely Chopped)
-2Tbsp All-Pourpose Flour
-2Tbsp Butter
-1/3Cup Milk
-2-3 Sprigs Rosemary Leaves (Remove Leaves / Chopped)
-1/2tsp Ground Oregano
-1/2tsp Liquid Smoke
-1/2tsp Ground Basil
-1/4tsp Dash Mustard Powder
-Sea Salt / Cracked Black Pepper to Taste

-Pre-Heat oven to 375 degrees & turn Grill to medium heat.
-Boil Penne to al dente in lightly salted water (Once cooked, remove Penne from heat, drain, & return to cover).
-While Penne is Boiling, Render FAT from Bacon (do NOT OVERcook).
-Remove Bacon from heat, & set aside on a resting plate w/ papertowel.
-In separate mixing bowl, combine ALL dry ingredients (flour, herbs/spices & salt/pepper).
-In an alternate large sauce pan add Butter, Milk, Liquid smoke, & Garlic over medium heat, stiring frequently.
-Once butter melts & milk bubbles slightly, combine dry ingredients into Milk/Garlic mixture.
-Mix dry ingredients thoroughly, add Cheeses, & continue stirying while maintaining a low/med heat in the sauce pan.
-When Cheese sauce is smooth, pour liberally over the cooked & drained Penne.
-Now, fold Portabello, Serano, Bacon into the Cheese/Penne & combine ALL ingredients.

You could eat at this juncture, but TIME TO TURN UP THE HEAT & LET THE FLAVORS GO TO WORK!!

-In a small / medium springform pan (I prefer 4″ pan for individual serving), PACK the newly combined Penne & Cheese mixture.
-Fill slightly ABOVE the brim, top w/ Parmesan, & Bake for ~20-30min or until a GOLDEN CRUST begins forming.
-Pull from oven & allow to cool for 5-7min.

-While still in the springform pan, lightly brush the top of the baked product w/ a MINIMAL amount of Olive Oil, flip topside down over the Grill & let sear for 4-6min TOTAL, rotating clockwise 1/2 turn after 2-3min.
-Pull from the grill once crossed-pattern sear marks are in place, sprinkle w/ additional Herbs/Spices, release from the Springform pan, Plate, & GET YOURSELF HOOKED ON el Bachelor’s GRILLED CRACK & CHEESE!!

p.s. Grilling of the Crack & Cheese is made significantly more managable by prepping in individual servings… hence why I LOVE using the 4″ springform pans.

the ORIGINAL Grilled Crack & Cheese

the ORIGINAL Grilled Crack & Cheese

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.