mac n cheese

woo pig bbq · 10-15-2013, 10:51 AM

Need recipe for mac n cheese, also how to cook.

J-Rod · 10-15-2013, 11:13 AM

Try search feature at bottom of page. There's bound to be a buncha threads on mac/cheez.

Bludawg · 10-15-2013, 11:18 AM

Blu's Mac & Cheese

Ingredients

2 cup dried elbow macaroni (4 cups cooked)
1 1/3 cup grated Cheddar (reserve 1 cup)
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
2 1/2" of Velveta cut into 1/2 Cubes
1/2 cup sour cream
4 tablespoon butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
1/2cup pasta water
Nonstick spray
*Optional Fillers
Directions

Preheat oven to 350 degrees F.
In a large pot, bring water to a boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl. While pasta is still hot, add all cheeses. In a separate medium bowl, using a whisk, combine the sour cream, butter, salt, pepper, milk and pasta water, add to the macaroni mixture. Spray casserole dish with nonstick spray and pour macaroni mixture into the dish. Bake for 45 minutes or until golden brown. Top with reserved 1 cup Cheddar cheese,

** Jalapenos, Ham pieces, Pepperoni, Sausage coins, BACON, Mushrooms.......

16Adams · 10-15-2013, 11:50 AM

Works for me. Need more?? Open more boxes

Grimm5577 · 10-15-2013, 11:54 AM

Blu,
Pasta water = the water you cook the pasta in?

Bludawg · 10-15-2013, 01:47 PM

Quote:

Originally Posted by Grimm5577

Blu,
Pasta water = the water you cook the pasta in?

no it is special water imported from Italy(Tx) just for cooking pasta

Having a Blonde moment are we?? yes the same water you cooked the pasta in the starches in the water thicken the cheese sauce

woo pig bbq · 10-15-2013, 02:51 PM

Thanks, will give it a try.

peeps · 10-17-2013, 05:17 PM

Quote:

Originally Posted by Bludawg

Blu's Mac & Cheese

Ingredients

2 cup dried elbow macaroni (4 cups cooked)
1 1/3 cup grated Cheddar (reserve 1 cup)
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
2 1/2" of Velveta cut into 1/2 Cubes
1/2 cup sour cream
4 tablespoon butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
1/2cup pasta water
Nonstick spray
*Optional Fillers
Directions

Preheat oven to 350 degrees F.
In a large pot, bring water to a boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl. While pasta is still hot, add all cheeses. In a separate medium bowl, using a whisk, combine the sour cream, butter, salt, pepper, milk and pasta water, add to the macaroni mixture. Spray casserole dish with nonstick spray and pour macaroni mixture into the dish. Bake for 45 minutes or until golden brown. Top with reserved 1 cup Cheddar cheese,

** Jalapenos, Ham pieces, Pepperoni, Sausage coins, BACON, Mushrooms.......

Bludawg, roughly what size casserole dish would you suggest for this recipe?

Bludawg · 10-17-2013, 06:05 PM

I use a 9X11X2 unless I double it then a 13X9 quadrupled a turkey roaster. I also use Cavatopi or Ziti instead of Elbow's

DeepElemCue · 10-17-2013, 06:43 PM

Blu does it still come out creamy or is it more firm? I prefer not to cut my mac and cheese by the slice.

Fwismoker · 10-17-2013, 06:55 PM

Maybe i should do a structured recipe sometime but the majority of the time i just wing it. Partially cooked noodles, velveta, what other cheeses sound good at the time...parmasean and some cream cheese is always good. I add a little water, smoke for short time then cover with foil and finish cooking. Oh and add croutons on top.

Bludawg · 10-17-2013, 08:03 PM

Quote:

Originally Posted by DeepElemCue

Blu does it still come out creamy or is it more firm? I prefer not to cut my mac and cheese by the slice.

It comes out Creamy & Sticky.

peeps · 10-17-2013, 08:13 PM

Quote:

Originally Posted by Bludawg

I use a 9X11X2 unless I double it then a 13X9 quadrupled a turkey roaster. I also use Cavatopi or Ziti instead of Elbow's

Thanks!

93vpmod · 10-17-2013, 08:53 PM

Blu, how do you know when it's done, probe tender?

Just kidding, nice recipe, I look forward to trying it.

10-15-2013, 10:51 AM	#1
woo pig bbq Found some matches. Join Date: 10-09-13 Location: fair grove,mo	mac n cheese Need recipe for mac n cheese, also how to cook.

10-15-2013, 11:13 AM	#2
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Try search feature at bottom of page. There's bound to be a buncha threads on mac/cheez. __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

10-15-2013, 11:18 AM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Blu's Mac & Cheese Ingredients 2 cup dried elbow macaroni (4 cups cooked) 1 1/3 cup grated Cheddar (reserve 1 cup) 1/3 cup grated Swiss 1/3 cup grated Jack 1/3 cup grated Colby 2 1/2" of Velveta cut into 1/2 Cubes 1/2 cup sour cream 4 tablespoon butter, cut into pieces 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk 1/2cup pasta water Nonstick spray Optional Fillers Directions Preheat oven to 350 degrees F. In a large pot, bring water to a boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl. While pasta is still hot, add all cheeses. In a separate medium bowl, using a whisk, combine the sour cream, butter, salt, pepper, milk and pasta water, add to the macaroni mixture. Spray casserole dish with nonstick spray and pour macaroni mixture into the dish. Bake for 45 minutes or until golden brown. Top with reserved 1 cup Cheddar cheese, * Jalapenos, Ham pieces, Pepperoni, Sausage coins, BACON, Mushrooms....... __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
	1 members found this post helpful.

10-15-2013, 11:50 AM	#4
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Seriously---it is good Works for me. Need more?? Open more boxes __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 06-01-2014 at 11:42 AM..

10-17-2013, 06:05 PM	#9
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I use a 9X11X2 unless I double it then a 13X9 quadrupled a turkey roaster. I also use Cavatopi or Ziti instead of Elbow's __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-15-2013, 11:54 AM	#5
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	Blu, Pasta water = the water you cook the pasta in?

10-15-2013, 02:51 PM	#7
woo pig bbq Found some matches. Join Date: 10-09-13 Location: fair grove,mo	Thanks, will give it a try.

10-17-2013, 06:43 PM	#10
DeepElemCue Full Fledged Farker Join Date: 06-03-13 Location: Waverly, NY	Blu does it still come out creamy or is it more firm? I prefer not to cut my mac and cheese by the slice.

10-17-2013, 06:55 PM	#11
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Maybe i should do a structured recipe sometime but the majority of the time i just wing it. Partially cooked noodles, velveta, what other cheeses sound good at the time...parmasean and some cream cheese is always good. I add a little water, smoke for short time then cover with foil and finish cooking. Oh and add croutons on top. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-17-2013, 08:53 PM	#14
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Blu, how do you know when it's done, probe tender? Just kidding, nice recipe, I look forward to trying it.