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Old 03-04-2013, 02:45 PM   #18
is Blowin Smoke!

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Join Date: 10-15-12
Location: Anaheim, CA

Originally Posted by rcbaughn View Post
I think the secret to good mac and cheese is making the roux before you add the cheese. Always helps mine from separating into a grease slick. Never done baked mac and cheese though.
Good point. I used to do the Velveeta thing, but if you're going to eat mac and cheese, you should use real cheese. I have borrowed from Martha Stewart's recipe for mac and cheese, but used masa for the roux.

It's baked, but I think I'm going to have to stick it on the smoker this weekend.
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
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