Chefs throughtout the country are hitting the streets in food trucks, dishing out hip gourmet meals on the run. It's a high-energy way to get your fill. With the help of chefs Gus Silivos, Dan Dunn and
our own Billy Ballou, we served up our versions of street food on Sunday at the Children's Home
Society's event at Portofino Resort on the beach. One of the dishes I served up comes from the
Grilled Cheese Truck in L.A. (the one in California): grilled mac and cheese! Enjoy with a glass of Boom Boom Syrah from Washington state. 

Grilled Mac And Cheese Sandwich
5 ounces butter (plus more, for the sandwiches)
6 ounces flour
5 cups whole milk (very hot)
1 tablespoon dry mustard
1 teaspoon garlic powder
1 tablespoon kosher salt
Pinch of cayenne pepper
5 ounces shredded fontina cheese
5 ounces shredded smoked gouda cheese
6 ounces Bayside Blue cheese from Sweet Home Farm
1 pound rigatoni, cooked
Crusty bread, for sandwiches

Pop (or unscrew) a bottle of Boom Boom Syrah and have a sip to get a West Coast feel going. Then toss
the butter and flour into a saucepan and cook over medium heat until the roux (that's what you're making)

has bubbled for about 4 minutes. Slowly whisk in the hot milk. Add dry mustard, garlic powder, salt and
cayenne. Continue stirring for about 4 minutes. Keep stirring and toss in the cheese; keep stirring until
smooth. Scrape all this into a bowl with the noodles and mix until well coated.
Slather the tops of some crusty bread with butter; spread a thick layer of mac and cheese between a couple pieces, and grill, flipping once, in a cast iron skillet until the cheese oozes out. Pour up some wine and fall to.

The Fish House, 600 S. Barracks St., Pensacola. 470-0003, or visit www.goodgrits.com.