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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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01-09-2014, 08:45 AM | #16 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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Pour a bottle of german beer into a pot, add diced onions garlic and butter, let it cook down a bit, add some flour, stir in 2 cans of Campbell's cheddar cheese soup, add some milk or cream. A few shakes of some Worcestershire Sauce Dash of paprika, garlic powder, cumin, salt pepper, pour in 1lb of cooked macaroni and stir. Get a casserole dish, sprinkle some bread crumbs, panko, or crutons on the bottom, pour half the mac and cheese in to the dish, add a layer of grated sharp cheddar and Monterrey jack, maybe some muenster too. pour the rest of the mac and cheese on, layer again with grated cheese, then more bread crumbs, panko, or crutons, another quick dash of paprika for color then bake for like 10min at 350 on the middle shelf, then broil till you get the desired molten bubbly cheese on the top.
It's real good. Last edited by Grimm5577; 01-09-2014 at 11:01 AM.. |
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01-09-2014, 09:51 AM | #17 |
Got rid of the matchlight.
Join Date: 06-05-13
Location: Firestone co
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I use Famous Dave's recipe that I got off of google. I don't know how to post links but it is easy to find. I have only made it in the oven but I'm sure it would be tasty on the smoker too. It's by far the best Mac recipe I've made.
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01-09-2014, 09:59 AM | #18 |
Full Fledged Farker
Join Date: 05-26-08
Location: Monroe, MI
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This is my favorite also. Takes a little time but is awesome, I could sit and eat a half pan.
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PitMaker Vault, Shirley Fabrication 24"x65" cabinet smoker, 22" WSM |
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01-09-2014, 10:32 AM | #19 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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--you'd be astounded what wheat/gluten manages to find it's way into. I would almost be surprised if there wasn't a brand of canned chiles with gluten in it for some reason
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Matt...Sauk City, WI |
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01-09-2014, 10:32 AM | #20 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
http://www.famousdaves.com/daves-che...-cheese-recipe sounds pretty good if it is!
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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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01-09-2014, 10:34 AM | #21 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Paula Deen's isn't too bad. I leave out some of the cheeses if I don't have them on hand. Also.... it's tasty cooked in the smoker.
From the Food Network... http://www.foodnetwork.com/recipes/p...ipe/index.html
Preheat oven to 350 degrees F. In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-09-2014, 11:20 AM | #22 | |
Knows what a fatty is.
Join Date: 02-13-12
Location: WI
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Quote:
Looks tasty. I like corn in Mac and Cheese. It gives a good texture and taste to me. |
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01-09-2014, 11:37 AM | #23 | |
Got rid of the matchlight.
Join Date: 06-05-13
Location: Firestone co
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Quote:
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01-09-2014, 12:30 PM | #24 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I don't use a real recipe, but, will wing it here for you. The basics will be correct, but, measurements may be off a bit.
To start, I use medium, elbow macaroni, or cavatapi, or small shells. I prefer the elbo macaroni with ridges on the outside. Cook them until just al dente. They will soften when in the sauce and get super mushy if you cook them until soft. Drain and reserve. They must be drained and dry before adding to cheese sauce. Make cheese sauce: 1. Start with 4 tablespoons of fat (bacon fat, lard, grapeseed oil, olive oil) and add 4 tablespoons of AP flour. This is a basic American roux, you just need about equal parts of fat and flour by weight. Cook until flour is thickened, add in 2 cups of whole milk, stir into a sauce. It will seem thin, no worries. Add in 1 pound of grated cheese. I use equal parts of cheddar for flavor, parmesan or grana padano for salt and umami, and either jack cheese, emmenthaler or similar melting cheese for smoothness. Stir until smoothly melted. Adjust seasoning, mostly for pepper. If you need to add salt, you should reconsider your sodium intake. Combine macaroni and cheese sauce, making sure everything is coated. Place in baking dish, leaving about 1/2" from top. Sprinkle bread crumbs over top and bake, or cook in BBQ for 1 hour. Somewhere around 300F will do the trick. Getting fancy... Add 1/2 cup finely chopped onions and 1 teaspoon minced garlic with the flour while making the roux. Add 1/8 to 1/4 cup finely chopped jalapenos (seeded, as I don't like the seeds in the dish), along with onions and garlic while making the roux. Add 1/4 cup sherry to the sauce, just before adding the cheese
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from: ---> |
01-09-2014, 01:42 PM | #25 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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I think this is a recent thing. Last weekend I was at the grocery store to get a can of Hatch's. Some cans said "gluten free" and some didn't say that. I stood there for several minutes trying to figure out why gluten would even be in a can of Hatch's.
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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01-09-2014, 02:02 PM | #26 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Here's a link to a recipe that I really enjoy.
http://www.bbq-brethren.com/forum/sh...light=macaroni
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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01-09-2014, 03:52 PM | #27 |
Knows what a fatty is.
Join Date: 01-19-12
Location: Baltimore, MD
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I will throw in my Mac recipe:
Ingredients
Instructions
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01-09-2014, 04:05 PM | #28 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Just made this last week.......cheers....... Use the cooker instead of an oven.....
Mac and Cheese Mic's Macaroni and Cheese 7 cups water 1 lb. uncooked mac elbows 1 tbs salt 1 stick butter 1 12oz can evaporated milk 3 eggs 1 lb Velveeta cheese, cubed 10-12 oz sliced block sharp cheddar cheese Paprika Bring water, butter, and salt to a boil. Add elbows and boil for 8-10 minutes. Remove from heat. DO NOT DRAIN. Add cubed Velveeta cheese and mix well until cheese has melted and blended thoroughly. Allow to cool somewhat. Beat 3 eggs well and add evaporated milk to eggs. Stir to blend and add to mac. Blend well and allow to cool some more. Pour mac and cheese into a 9x13 buttered baking dish or disposable aluminum half pan. Cover with sliced sharp cheddar and sprinkle with Paprika. Place dish in 375* oven for approx. 45 mins. or until bubbly and golden brown. Allow to rest about 20 mins. before serving.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-10-2014, 01:02 AM | #29 |
Knows what a fatty is.
Join Date: 01-03-14
Location: CC MD
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Corn in Mac'n cheese? That's crazy talk!
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01-10-2014, 02:58 AM | #30 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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This one is simply outstanding! Enjoy - seattlepitboss
http://www.thesmokering.com/forum/vi...=13998&start=0 |
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