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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-04-2013, 01:27 AM   #16
SteelCityBBQ
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Wow, thanks again everyone! So many new recipes to try!
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Unread 03-04-2013, 08:08 AM   #17
BBQ Bacon
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The only thing I can really add here is use 3+ types of cheese. I usually have cheddar, asiago, mozzarella, parmesan, gouda and brie as a base for my mac n cheese.
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Unread 03-04-2013, 01:45 PM   #18
SmokinJohn
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Quote:
Originally Posted by rcbaughn View Post
I think the secret to good mac and cheese is making the roux before you add the cheese. Always helps mine from separating into a grease slick. Never done baked mac and cheese though.
Good point. I used to do the Velveeta thing, but if you're going to eat mac and cheese, you should use real cheese. I have borrowed from Martha Stewart's recipe for mac and cheese, but used masa for the roux.

It's baked, but I think I'm going to have to stick it on the smoker this weekend.
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