Smokin-It User Forum!
Recipes => Appetizers and Side Dishes => Topic started by: swthorpe on June 02, 2014, 08:04:28 AM
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I have been wanting to try out mac and cheese in the SI2, and finally this weekend pulled the trigger. I followed a recipe posted by Jeff Phillips of smokingmeat.com, which I highly recommend. The mac and cheese was fantastic!
Link: http://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork
The one problem I encountered earlier was that a 13x9 baking dish does not fit in the SI2, but an AL lasagna pan fit the bill perfectly. I had the M&C on a top shelf with some bacon-wrapped chicken breasts on a lower shelf and smoked at 225F. I used 3oz of cherry wood...my go to wood for poultry. When the chicken breasts were done at 2 hours, I pulled them but let the M&C stay and raised the temp to 240F for another 30 minutes.
Chicken was great, but the M&C was most excellent! Nice and cheesy, great smoke flavor, and even the kids loved it! ;D
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I have this newsletter saved in my "Need to try" folder from back in 8/13 when Jeff first posted it. But thank you for reminding me about this one as it looks like an awesome recipe.
I think I am going to make a batch of this and cold smoke (as low as I can in the SI since I don't have a cold smoke plate), and then reheat on an upcoming camping trip.
I don't want to haul the smoker along on the camping trip, but I figure if I cold smoke this a couple of days before the trip to get the smoke flavor into the dish, I can reheat in my camper's oven during my camping trip.
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Hi Gregg...the only concern I would have with cold smoking it is getting the cheese to melt. You will see from the recipe that you add about 3-4 cups of a 4-cheese mix in the middle and over the top of M&C, so you will want that to melt down. When I tasted the M&C after smoking for 2 hours at 225, it seemed a little too warm to me, so that's when I ramped up the temp for the last 30 minutes.
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Since I would be reheating in the Camper oven, I wouldn't really care if the cheese melts during the cold smoking phase as long the smoke flavor is absorbed.
Does that make sense?
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Good point...let me know how it turns out. Another point, though...I did not stir the M&C while in the smoker for 2.5 hours, so the smoke is mostly over the top portion. You might want to try stirring it up every now and then to get the smoke through it.
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Thanks Steve, I was thinking the same thing.
So, are you saying that yours could have used a little more smoke flavor?
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Not really...I go a nice smoke taste, but I also smoked it for 2.5 hours...not sure how long you were aiming for. I was reluctant to open the smoker, but it might be worth a try the next time. Jeff Phillips gives both options for smoking...leave it alone vs stirring it every 30 minutes or so. But if you are not really heating it, the stirring method might not work if the cheese doesn't melt.
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I have been wanting to try out mac and cheese in the SI2, and finally this weekend pulled the trigger. I followed a recipe posted by Jeff Phillips of smokingmeat.com, which I highly recommend. The mac and cheese was fantastic!
Link: http://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork
This post inspired me to try smoked mac and cheese (along with a whole chicken) this past weekend. I did a longer write-up about it in the #3 forum, but it turned out really well. Thanks for the tip, Steve!
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Have you guys considered smoking the cheese then making this?
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I make it with 50% smoked gouda & 50% sharp cheddar & usually throw in a few pounds of left over crawfish tails, shrimp or lobster. Ensure any fat from the shellfish is retained and added to the pasta as well. I haven't smoked my own cheese but adding the smoked gouda really helps.
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Walt that sounds amazing.
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This post inspired me to try smoked mac and cheese (along with a whole chicken) this past weekend. I did a longer write-up about it in the #3 forum, but it turned out really well. Thanks for the tip, Steve!
Glad to hear that you enjoyed it ...I read your other post as well with the variations to the recipe. I( have done the mac and cheese three times now, and it is always a fav around the table! And doing it with the chicken makes perfect sense...they both require about the same time to prepare. Cheers!
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I make it with 50% smoked gouda & 50% sharp cheddar & usually throw in a few pounds of left over crawfish tails, shrimp or lobster. Ensure any fat from the shellfish is retained and added to the pasta as well. I haven't smoked my own cheese but adding the smoked gouda really helps.
Now that's definitely a "Louisiana twist" on a classic side dish! Way to go, Walt!
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I did Mac an cheese once in the smoker and it turned out awful. The smoke simply overpowered cheese, it was inedible. I'd be willing to give it another try with another recipe.
My results looked promising but that was about where it ended. I probably used peach wood.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi41.photobucket.com%2Falbums%2Fe282%2FAbuMason%2FE89AE4E0-248E-4BD5-A13B-894CC50389C4-12035-000012A5BE9C2458_zps824524c4.jpg&hash=705de382e53ae9b5adb175cf4005ee7338e90783) (http://s41.photobucket.com/user/AbuMason/media/E89AE4E0-248E-4BD5-A13B-894CC50389C4-12035-000012A5BE9C2458_zps824524c4.jpg.html)
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Boy am I sorry to hear that! I have done the mac and cheese recipe from Jeff Phillips three times now, and it is has been the hit of the party! I used about 3oz of cherry wood and left the M&C in the smoker for about 2 hours untouched. I would recommend another try!
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I'm glad to hear it's me, I'll gladly give another go at it with a proven recipe.
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Please do! In fact, I have been asked to do the mac and cheese for a neighborhood party on Saturday! People love it. I only use about 3oz of wood, though, and give it about 2 hours in the smoker at 230F. It ends up with a nice color on the top, but once you stir it, the smoke gets absorbed by the rest of the M&C.
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I did Mac an cheese once in the smoker and it turned out awful. The smoke simply overpowered cheese, it was inedible.
I've been wanting to try mac & cheese, but this gives me pause. How much wood did you use, and how long was it in the smoke?
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The bad results could've been my recipe, the fact I was probably already using smoked cheese, or maybe the wood, I was using peach. I had it in the smoker for no more than 2hrs, no more than 1oz. Even on a large smoke 2oz is a max for the tastes of the rest of the house.
Like I said, I'll try it again with a different recipe.
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Looking forward to your next attempt, Muttley!
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I tried the recipe at the beginning of this thread and i must have used too much wood/too long. 3 hours at 225 with a mix of hickory and Apple was too smokey for me. May try again with less wood/less time
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The last time I did this recipe I set for 230F and about 2 hours of smoke. I used 3oz of cherry, which is a milder/sweeter wood than hickory. I would suggest increasing your temp slightly on the next try, and go for 2 hours rather than 3. If you remove it at 2 and give a taste test, if you think it needs more time, then you could put in back in the smoker.
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So I made this again tonight. I used the recipe at the link and it turned out 1000% better. 1oz Peach smoked 240F for just about 2 hours. Everyone loved this time around and my wife asked for this for an upcoming potluck.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi41.photobucket.com%2Falbums%2Fe282%2FAbuMason%2FFSCE%2F1882416E-9F12-445D-88A6-8FE9A2FBA5B5_zpsgabb9tft.jpg&hash=9c3bab25360a05b2778570371323534212465915) (http://s41.photobucket.com/user/AbuMason/media/FSCE/1882416E-9F12-445D-88A6-8FE9A2FBA5B5_zpsgabb9tft.jpg.html)
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Looks awesome! Nice job.
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Way to go! I have used this recipe three or four times now, and never left overs! I don't know what it is about the recipe, but it comes out really cheesy and creamy, and people rave about it.
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Way to go! I have used this recipe three or four times now, and never left overs! I don't know what it is about the recipe, but it comes out really cheesy and creamy, and people rave about it.
As good as it is the first time around, you got to make enough to try "leftovers". The flavor gets even better over night.
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Just pulled Jeff Phillips' mac & cheese from the #2. It was in for 3 hours with 4 racks of baby backs that are still smoking. I used 3 ounces of apple wood. Going to let the ribs go another 2 hours and then hit em with Jeff's sauce. Don't know if I can stay out of the mac & cheeses until the ribs are ready!
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Can't wait to see some pics of the results, Matt! ;) 8)
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Tony here is a pic of the mac and cheese. More pics when I pull the ribs.
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That's what I'm talking about! Looks great! ;D
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Matt,
Your Mac N Cheese looks like it turned out better than mine. Eat it while it's hot! Let us all know the outcome of the taste, flavors, and moisture content! I feel mine was a bit dry but I didn't dig into it until about 5 hours after it was out of the smoker.
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The last time I made this it was too dry too.
But I had smoked it, cooled it and reheated, which is what caused my problem.
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The last time I made this it was too dry too.
But I had smoked it, cooled it and reheated, which is what caused my problem.
I think Jeff's Mac N Cheese is probably best served right away out of the smoker. We did cool and reheat ours as well but added some more half and half or milk to the reheating process in order to help bring up some moisture. In fact I still have some of this leftover in my fridge. Maybe I'll try to reheat more tomorrow (I should probably hurry since it has been in the fridge just over a week now).
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My experience has been to not cook it too much. This needs to be undercooked when taking it out of the smoker. Like a pudding consistency. Let it rest and it will continue cooking and set. Otherwise it will dry out very quickly after you take it out. Cheese gets extremely hot and cools off and solidifys in short order. When we want a piece another day from the fridge, we nuke it on high so the cheese quickly melts. If it was cooked properly it will still reheat fairly well.
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The mac and cheese was excellent. It smoked for 3 hours with the baby back ribs. It was not dried out and I attribute that to the apple juice that was in Miss Lilly's Flavor Savor adding some moisture to the #2. I removed the mac and cheese from the smoker and covered the pan with foil while letting the ribs cook another 2 hours. When I opened the smoker to brush the ribs with Jeff Phillips' BBQ sauce, I placed the mac and cheese back in the smoker for a 1/2 hour on the top most shelf to heat it back up for serving. Everyone over for the game yesterday liked the mac & cheese and I had no leftovers.
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Sounds like a successful approach Matt. How did the ribs turn out?
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Even well cooked pasta will continue to absorb moisture so baked mac & cheese continues to absorb the liquid the longer it is smoked or baked. If you viewed similar recipes for stove top mac & cheese vs. oven, one would see twice the liquid ratio. Smoked or oven mac and cheese is almost soup when it goes in. One experiment I did was to lightly smoke my sauce and then mix it with the noodles. I like really creamy mac & cheese so I thought it was a hit. Others like a top crusty style so the standard method works better for that.
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Baby backs turned out good Bob. They were moist and everyone loved them. The only change I would make to the ribs would be to sear them on a high heat grill after pulling them from the smoker to give them a nice bark.
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A quick run under your oven's broiler will work too.