Home made Mac and Cheese - Page 2

SteelCityBBQ · 03-04-2013, 01:27 AM

Wow, thanks again everyone! So many new recipes to try!

BBQ Bacon · 03-04-2013, 08:08 AM

The only thing I can really add here is use 3+ types of cheese. I usually have cheddar, asiago, mozzarella, parmesan, gouda and brie as a base for my mac n cheese.

SmokinJohn · 03-04-2013, 01:45 PM

Quote:

Originally Posted by rcbaughn

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.

03-04-2013, 01:27 AM	#16
SteelCityBBQ Is lookin for wood to cook with. Join Date: 06-24-12 Location: Whiteville, NC Downloads: 0 Uploads: 0	Wow, thanks again everyone! So many new recipes to try! __________________ 22.5 WSM, 22.5 Weber One Touch, 36 Char-broil Commercial 4 burner Gas Grill

03-04-2013, 08:08 AM	#17
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	The only thing I can really add here is use 3+ types of cheese. I usually have cheddar, asiago, mozzarella, parmesan, gouda and brie as a base for my mac n cheese. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!