Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: SuperDave on September 26, 2017, 10:28:28 AM
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I've come up with a twist on mac & cheese that will now be my way to make smoked mac & cheese from here on out. Smoking the whole pan of mac & cheese was good but seemed like it only gave smoke to the top and would cause the noodles to absorb all the sauce to the point of being drier than I liked. My solution was to smoke my cheese sauce alone and then assemble the noodles and sauce at the end. A couple minutes under the broiler created what I think is the perfect smoked mac & cheese.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FMac1_zpsldjkxcis.jpg&hash=c11ab5f5703a926d24268338ffc570c3c2abc0c2)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FMac2_zpsmfs9oaos.jpg&hash=d1143326326e5a575f7e05f68e04554bf1734089)
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Looks like winner to me.
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Dave, do you use cold smoked cheese as an ingredient or just use regular cheese?
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Dave, do you use cold smoked cheese as an ingredient or just use regular cheese?
Regular.
I’m a cook by sight kind of guy so I’ll do the best I can at converting it into quantities. I make the sauce on the stove top and then transfer to a foil pan and into the smoker.
1 pound bag of large elbow noodles
1/2 pound American cheese
1/2 pound medium cheddar cheese
1/2 pound Colby jack cheese
4 oz. cream cheese
1 can Campbell’s cheddar cheese soup
2 cups half & half (If the sauce appears too thick, just add a little milk)
3 tablespoons butter (or bacon grease)
1 cup bread crumbs or cracker crumbs for topping
*optional
1 tsp garlic powder
1 tsp dry mustard
crisp bacon bits
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Very interesting technique. I've made mac n cheese many times and have had some successes and failures. Yeah sometimes it turns out a little dry so I'll have to try this method. Thanks Dave!