Prep 20 mins
Cook 15 mins
Cherokee Grill is our favorite restaurant in Gatlinburg, TN. If you're ever in the Smoky Mountains, check it out! Beautiful restaurant, great food. This is my favorite dish there; they posted it on their website. This recipe makes a LOT, so if you are making it for a small group or family, you might want to half it.
- 1 tablespoon butter
- 1⁄2 cup finely diced onion
- 6 cups milk
- 1 teaspoon garlic
- 2 teaspoons crushed red pepper flakes
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon Tabasco sauce
- 2 ounces dark beer
- 5 tablespoons melted butter
- 6 tablespoons flour
- 8 ounces Velveeta cheese
- 8 ounces yellow cheddar cheese
- 4 ounces monterey jack cheese
- 8 ounces white American cheese
- 1 (10 ounce) package frozen chopped spinach (thawed and drained well)
- 1 lb macaroni
- 2 cups grated cheddar cheese
- Thaw the frozen spinach in the refrigerator overnight.
- Squeeze as much excess water as possible out of spinach and set aside.
- Place the milk, garlic, and crushed red pepper in a saucepan.
- Bring to a simmer with low to medium heat.
- Saute the finely diced onion in 1 tbsp butter for about 5 minutes.
- Add the onion to the milk, then add the Dijon mustard, Tabasco, and beer.
- Continue to simmer, stirring often so the milk does not burn.
- Make a roux with 5 tbsp melter butter and 6 tbsp flour.
- Cook on low heat for 3 to 4 minutes.
- Add to the milk mixture and mix well.
- Continue to simmer until the sauce thickens, then reduce heat.
- Add the cheese to the sauce (cut into small cubes so the cheese will melt faster.).
- Stir until the cheese is completely melted and blended into the sauce.
- Remove from heat.
- Cook the macaroni according to package directions.
- In a large mixing bowl, combine the cooked macaroni, cheese sauce, and the spinach.
- Mix until blended.
- Transfer to a large casserole dish.
- Top with grated cheddar cheese.
- Bake at 350 degrees for about 15 minutes or till hot.