If you’re grilling up some BBQ for game day, you’ll need a couple of solid sides to go with it. These mac and cheese and potato and bean sides are simple to prepare, cook right on the grill, and complement any BBQ spread perfectly.
Before you begin, get your grill preheated to medium heat, around 350°F (175°C). While the grill is heating up, you’ll want to start by preparing the macaroni and potatoes.
For the mac and cheese, boil 1 lb of macaroni in salted water until it’s al dente, which usually takes about 7-8 minutes (check the instructions on the packaging). You want the pasta firm but not too soft, since it will cook further on the grill.
As the macaroni boils, take a half-size aluminum pan and combine the cheeses (white cheddar, yellow cheddar, Colby, Monterey jack), 3 cups of whole milk, 1 cup of heavy whipping cream, 1 stick of butter, and the pack of cream cheese. Once the macaroni is ready, drain it and stir it into the cheesy mixture. Sprinkle Kosmo’s Q SPG rub to taste for a bit of seasoning, then cover the pan with its lid or with foil.
Now for the potatoes and beans. Cut the red potatoes into eighths and throw them into a second half-size pan. Add in your drained green beans, then place a full stick of butter on top. For seasoning, sprinkle on both Kosmo’s Q SPG rub and a dash of Kosmo’s Q Garlic Jalapeño rub for a spicy, garlicky kick. Once seasoned, seal the pan, locking in the steam and flavor.
Place the mac and cheese and the potato-green bean mix on the preheated grill. The indirect heat will work its magic here, slowly melting the cheeses for the mac and softening the potatoes until they’re tender. Cooking should take about 30-45 minutes, so sit back and relax while everything comes together.
Halfway through the cooking process, around the 20-minute mark, give the pans a quick check. Stir the mac and cheese to ensure everything is melting evenly and to prevent any burning at the edges. For the potatoes, poke them with a fork to test their tenderness. If they’re still firm, close the grill and give them more time.
Once the potatoes are soft and the cheese is bubbly, it’s time to pull your sides off the grill. You’ll know the mac and cheese is done when the top layer has a nice golden crust from the grill heat, and the inside is a creamy, cheesy dream. For the potatoes and beans, look for soft, buttery potatoes and green beans that have soaked up all the flavor from the butter and seasoning.
When serving, feel free to sprinkle a little extra seasoning (we used Kosmo’s Secret Stash rub) for an extra layer of flavor. These two sides will pair perfectly with your BBQ, offering rich, cheesy comfort alongside a hearty, seasoned vegetable dish. Serve everything while it’s hot and enjoy the compliments as your BBQ spread comes together.
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