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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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06-14-2011, 02:00 PM | #1 |
On the road to being a farker
Join Date: 11-25-09
Location: Philadelphia, PA
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Mac n' cheese
Macaroni and Cheese
Sqwibs Macaroni and Cheese Ok here was the dilemma, some of my family like “Oven Baked Mac n’ Cheese”, while others like the smoother creamier type like the velveeta shells. I know everyone will eat the smoother type and not complain, especially Stephen and I.So I decided to work from an “Oven Baked” type and tweak it to a smoother “kid friendly” type. Here's what happened.... Recipe:(Test 1) cooked on Reverse Flow. [FAIL]
Conclusion: This was made for a party of 12 and 2 did not like it, my son Stephen and I did not care for it, I thought it was to lumpy inside and dry, I believe the cheese sauce had curdled and did not have much flavor. Back to the drawing board. It was worse the next day.
This was made for our family of 5 and Stephen and I thought it was just so so. It was not as lumpy or dry (curdled) like the first batch but was greasier, I believe I need to use more processed cheese. My wife loved them, but still need to come up with a “Mac n’ Cheese” that everyone likes. Back to the drawing board.
chicken stock, optional ¼ cup Parmesan optional
Conclusion: Total success, everyone loved them and they were perfect the next day and even tasted good cold. They had a great consistency, very creamy and not too rich, with a decent crust on top. The goal here was to find a happy medium between a traditional “Oven Baked Mac n’ Cheese” and a smoother type Mac n’ cheese that most kids love I had done a little bit of research and the problem may have been that the cheese was curdling, either from heating the cheese too high to quickly or in the oven, so to avoid this I used processed cheeses for the cheese sauce and the cheddar and mozzarella for the crust. 10/24/10 Tried recipe #3 again but added an extra cup of noodles, not as creamy but still good, I will stick with 2 cups noodles but for those that prefer the not so creamy, try the 3 cups of noodles but add an extra half cup of milk. No Ritz crackers this time, I like it better without the crackers, the browned cheese gives enough of a crust.
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"FRANKENSMOKER" http://smokerbuild.blogspot.com/ - KCBS member |
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Thanks from:---> |
06-14-2011, 03:15 PM | #2 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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man you're on a roll today. that looks inredible, just like everything else you've posted
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-14-2011, 03:28 PM | #3 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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+1 on the velveeta for the sauce and shredded for crust. Works like a champ!
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"If I were just a bit more humble, I'd be perfect" |
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06-14-2011, 04:24 PM | #4 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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Looks delicious!
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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06-14-2011, 06:24 PM | #5 |
Knows what a fatty is.
Join Date: 12-14-09
Location: Indianapolis, In.
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Look great,Thanks for adding in recipe I will try it next time.
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Little Bob " It's probably a lot worse then it is!" |
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