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 the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Chips
Carefully add the potato slices in small batches to the hot oil. Fry until golden brown, about 3-5 minutes.
- 4
Drain and Season
Using a slotted spoon, remove the chips from the oil and drain on paper towels. While still hot, sprinkle with salt and paprika.
Macaroni & Cheese
- 5
Cook the Macaroni
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- 6
- 7
Add Cheese and Seasoning
Remove the saucepan from heat and stir in cheddar cheese, salt, and black pepper until the cheese is melted and smooth.
- 8
Combine and Serve
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir until well coated. Serve warm.
Pasta Salad
- 9
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- 10
Prepare the Vegetables
Chop cherry tomatoes and cucumber into bite-sized pieces. Slice black olives.
- 11
Combine Ingredients
In a large bowl, combine the cooked rotini pasta, cherry tomatoes, cucumber, black olives, and Parmesan cheese.
- 12
Dress the Salad
Pour Italian dressing over the pasta salad and toss to combine. Season with salt and black pepper to taste.
- 13
Chill and Serve
Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.