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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 10-15-2013, 10:51 AM   #1
woo pig bbq
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Default mac n cheese

Need recipe for mac n cheese, also how to cook.
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Unread 10-15-2013, 11:13 AM   #2
J-Rod
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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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Unread 10-15-2013, 11:18 AM   #3
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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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Unread 10-15-2013, 11:50 AM   #4
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Default Seriously---it is good

Works for me. Need more?? Open more boxes
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Unread 10-15-2013, 11:54 AM   #5
Grimm5577
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Blu,
Pasta water = the water you cook the pasta in?
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Unread 10-15-2013, 01:47 PM   #6
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Quote:
Originally Posted by Grimm5577 View Post
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
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Unread 10-15-2013, 02:51 PM   #7
woo pig bbq
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Thanks, will give it a try.
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Unread 10-17-2013, 05:17 PM   #8
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Quote:
Originally Posted by Bludawg View Post
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?
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Unread 10-17-2013, 06:05 PM   #9
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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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Unread 10-17-2013, 06:43 PM   #10
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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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Unread 10-17-2013, 06:55 PM   #11
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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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Unread 10-17-2013, 08:03 PM   #12
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Quote:
Originally Posted by DeepElemCue View Post
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.
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Unread 10-17-2013, 08:13 PM   #13
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Quote:
Originally Posted by Bludawg View Post
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!
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Unread 10-17-2013, 08:53 PM   #14
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Blu, how do you know when it's done, probe tender?

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