From The Grille Recipe
Includes: kettle chips, macaroni & cheese and pasta salad
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Ingredients
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Kettle Chips
Macaroni & Cheese
Pasta Salad
Method
Kettle Chips
- 1
- 2
Heat Oil
In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry Potatoes
Carefully add the potato slices to the hot oil, working in batches. Fry until golden brown and crispy, about 3-4 minutes.
- 4
Drain and Season
Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot. Set aside.
Macaroni & Cheese
- 5
Cook Pasta
In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 6
- 7
Add Cheese
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and black pepper.
- 8
Combine
Add the cooked macaroni to the cheese sauce and stir until well coated. Serve warm.
Pasta Salad
- 9
Cook Pasta
In a large pot of boiling salted water, cook the pasta (rotini or fusilli) until al dente. Drain and rinse under cold water to cool.
- 10
Prepare Vegetables
While the pasta cools, halve the cherry tomatoes, dice the cucumber, and bell pepper.
- 11
Mix Salad
In a large bowl, combine the cooled pasta, tomatoes, cucumber, and bell pepper.
- 12
Dress Salad
In a small bowl, whisk together olive oil, red wine vinegar, salt, black pepper, and chopped basil. Pour over the pasta salad and toss to combine.
- 13
Serve
Chill the pasta salad in the refrigerator for at least 30 minutes before serving.