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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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10-15-2013, 10:51 AM | #1 |
Found some matches.
Join Date: 10-09-13
Location: fair grove,mo
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mac n cheese
Need recipe for mac n cheese, also how to cook.
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10-15-2013, 11:13 AM | #2 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Try search feature at bottom of page. There's bound to be a buncha threads on mac/cheez.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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10-15-2013, 11:18 AM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.......
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1 members found this post helpful. |
10-15-2013, 11:50 AM | #4 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Seriously---it is good
Works for me. Need more?? Open more boxes
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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.. |
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10-15-2013, 11:54 AM | #5 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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Blu,
Pasta water = the water you cook the pasta in? |
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10-15-2013, 01:47 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
10-15-2013, 02:51 PM | #7 |
Found some matches.
Join Date: 10-09-13
Location: fair grove,mo
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Thanks, will give it a try.
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10-17-2013, 05:17 PM | #8 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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10-17-2013, 06:05 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-17-2013, 06:43 PM | #10 |
Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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Blu does it still come out creamy or is it more firm? I prefer not to cut my mac and cheese by the slice.
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10-17-2013, 06:55 PM | #11 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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.
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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] |
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10-17-2013, 08:03 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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It comes out Creamy & Sticky.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-17-2013, 08:13 PM | #13 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Thanks!
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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