Step 1

Preheat a grill to 425 degrees F.

Step 2

Cook the Cavatappi macaroni with 1 tablespoon of salt 1 minute less than al dente based on the package instructions.  Drain and rinse with cold water, set aside.

Step 3

Place a 12 inch cast iron skillet on the grill. Close the lid on the grill to preheat the pan (this will take approximately 4-6 minutes).

Step 4

Melt the butter in the skillet. Whisk in the flour and cook for 2-3 minutes until the flour starts to brown.

Step 5

Slowly whisk in the milk and heavy cream until combined. Bring the mixture to a boil.

Step 6

Whisk in the onion powder, garlic powder, salt and pepper. Remove the skillet from the grill and reduce the temperature on the grill to medium low (approximately 300-325 degrees F).

Step 7

Reserve ½ cup of the cheddar cheese and mozzarella cheese. Stir in the remaining shredded cheese (off of the heat) and stir until the cheese is melted and combined.

Step 8

Stir in the cooked pasta until it’s fully coated in the cheese sauce. Top with the reserved shredded cheese.

Step 9

Place the pan back on the grill and heat over medium low heat for approximately 15-20 minutes with the lid closed on the grill until all the cheese is melted, the mixture is bubbly and the top starts to brown slightly.

Step 10

Remove from heat, let the grilled mac and cheese cool slightly and then it’s ready to serve and enjoy!