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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-10-2014, 05:16 PM   #31
Aussie Vonnie
Found some matches.
Join Date: 01-01-14
Location: Victoria, Australia

Thank you all for your deliciuos sounding ideas. I'll be trying some of these for sure and will let you know how I go.
Cheers Vonnie
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Old 01-10-2014, 06:00 PM   #32
Full Fledged Farker
Join Date: 08-22-09
Location: Littleton, CO

One more, I had this in the Bahamas in a home style atmosphere. I did a little begging and they gave it to me (probably left out a secret I'd guess
) . Mac and Cheese is a staple in the Bahamas for what it's worth. She wrote it out long hand for me.

It's very good cooked at home:

South Andros Mac and Cheese

4 cups of water
1 box Redi Cut Pasta
2 cups Mild Cheddar Cheese
1 small onion diced
½ sweet bell pepper diced
1 cup of Milk
Hot pepper optional
1 tsp salt or seasoning (Season All)
1 Greased baking dish or pan

Bring water, salt and Pasta to a boil
Boil until tender soft
Drain extra water from pasta and add other ingredients to pasta
while hot. Mix 1 cup of cheddar cheese to the mix.
Add the extra cup of cheddar cheese on the top of mixed macaroni
Bake until topping is lightly browned and macaroni is dried.
Bake at 350 for 45 minutes to an hour.
Pepperhead, Large BGE, Masterbuilt 7 in 1, Charmglow Gasser
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Thanks from:--->
Old 01-12-2014, 09:08 PM   #33
Knows what a fatty is.
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Join Date: 02-13-12
Location: WI

Originally Posted by cpw View Post
Is it this one?

sounds pretty good if it is!
I made that recipe today with some pork loin ribs and it was great meal. For the aged white cheddar cheese I just used the typical yellow sharp cheddar cheese and for the sharp cheddar cheese I used 2 year old cheddar cheese from my favorite cheese factory. If I try this recipe again I may try to shred all the cheese instead of cubing the colby and sharp cheddar.

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Old 01-12-2014, 09:19 PM   #34
Got rid of the matchlight.
Join Date: 06-05-13
Location: Firestone co

Ya the aged white cheddar is hard to find without spending big bucks in the stinky cheese section. I found Cracker Barrel aged white in the regular cheese section it's around $4
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Old 01-13-2014, 10:08 AM   #35
Knows what a fatty is.
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Join Date: 02-13-12
Location: WI

I thought the only difference between white cheddar and traditional WI cheddar is food coloring so I figured the mac and cheese may be a little more colorful, but the cottage cheese tempered that.
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Old 04-02-2015, 05:45 AM   #36
Aussie Vonnie
Found some matches.
Join Date: 01-01-14
Location: Victoria, Australia

Originally Posted by ironmanerik View Post
got this out of one of those small cook mags at the checkout line. Been making it for a while.

8 ounces elbow macaroni
3 ounces bacon (about 3 strips), sliced crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 eggs
1 1/2 cups evaporated milk
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 ounces sharp cheddar cheese, grated (about 11/2 cups)
2 ounces Monterey Jack cheese, grated (about 1/2 cup)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)

Cooking Directions
Prep time: 8 minutes Cook time: 20 minutes Inactive time: 10 minutes Total: 38 minutes
Preheat the oven to 425°F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender, about 6 minutes. Drain, and set aside.
While the pasta is cooking, heat a small sauté pan over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crisp, about 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Drain the fat from the bacon-garlic mixture, and transfer the mixture to a medium bowl.
Add the drained macaroni to the bacon mixture, and stir to combine.
In a large bowl, whisk the eggs and evaporated milk together. Add the 1 /2 teaspoon salt, cayenne, nutmeg, and grated cheeses, and mix well. Add the macaroni-bacon mixture, and stir well to blend.
Transfer the macaroni to an 8- or 9-inch square baking dish or gratin dish of similar size. Using a
spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 minutes. Remove the macaroni and cheese from the oven and let it rest for at least 10 minutes before serving
Apologise for the delay but I would like to thank you for this delicious recipe. I made it using sharp tasty cheeses and totally enjoyed every single mouthful, which fulfilled my craving for macaroni cheese.
Again I would like to thank every one who passed on their own special way of making this dish, Cheers Vonnie
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Old 04-02-2015, 06:14 AM   #37
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Join Date: 06-04-04
Location: St. Joseph, MI

Steve Raechlin has a good recipie for mac n cheese in the BBQ Bible book.
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Brinkman Dual Zone Proffessional Grill, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
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