Author Topic: My twist on Mac & Cheese  (Read 2177 times)

SuperDave

  • Hero Member
  • *****
  • Posts: 2782
  • Officially Retired
My twist on Mac & Cheese
« on: September 26, 2017, 10:28:28 AM »
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.



« Last Edit: September 26, 2017, 10:40:40 AM by SuperDave »
Model 4, Harrisville, Utah

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 4046
Re: My twist on Mac & Cheese
« Reply #1 on: September 26, 2017, 12:40:47 PM »
Looks like winner to me.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

EFGM

  • Hero Member
  • *****
  • Posts: 574
Re: My twist on Mac & Cheese
« Reply #2 on: October 06, 2017, 04:28:49 PM »
Dave, do you use cold smoked cheese as an ingredient or just use regular cheese?
Doug
Carrollton
A Briskitarian with Briskititus
#4D w/Big Red Upgrade: PG1000: Fireboard
 
"SMOKIN-IT CARES"

SuperDave

  • Hero Member
  • *****
  • Posts: 2782
  • Officially Retired
Re: My twist on Mac & Cheese
« Reply #3 on: October 06, 2017, 06:16:28 PM »
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
« Last Edit: October 06, 2017, 06:18:27 PM by SuperDave »
Model 4, Harrisville, Utah

pargolfr2003

  • Sr. Member
  • ****
  • Posts: 244
Re: My twist on Mac & Cheese
« Reply #4 on: December 31, 2017, 06:15:01 PM »
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!
Tim D
Fayetteville, NC
My Tool Kit:
Smokin It #2
Weber Kettle
LOTS of cold beer and/or wine