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SmokinM
12-18-2014, 02:25 AM
Hello all,
I am tasked to make mac and cheese for xmas. Does anyone have a good baked recipe?

Thanks and happy holidays.

esselle
12-18-2014, 03:37 AM
Look up Diva Q's on her website. I think it's the best I've tried.

Bludawg
12-18-2014, 09:51 AM
Blu's Oooey Gooey Mac & Cheese

Ingredients

1/2 box pasta
1 pint whole milk
1/3 cup sour cream
1 1/2 tsp corn starch
1/2 tsp Cajin seasoning ( I like Slap Momma Ya)
1/2 tsp powdered mustard
1/4 tsp Fresh grated Nutmeg
1 tsp celery salt
1tsp onion powder
3/4 cup grated colby jack
3/4 cup grated mild cheddar+ 1/2 cup reserved
2" off a brick of velveta
12 oz water

Directions

Butter a 9X13 pan
Put the dry pasta in the pan.
Put everything but the pasta into the blender and run on high for 2 min
Pour the cheese shake over the pasta
Spread the 1/2 cup cheddar on top
Bake in a pre-heatd 375 deg oven covered for 60 min then uncover for 20 more.

Luby’s Cafeteria Macaroni and Cheese

http://www.copykat.com/wp-content/uploads/2009/05/884.jpg

Ingredients



16 oz. dry elbow macaroni
2 tablespoons nonfat dry milk
2 tablespoons flour
1 tablespoon melted butter
1 and 1/4 cups boiling water
3 cups (12 ounces) grated American cheese, divided
1/4 teaspoon salt

Instructions

Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1 cup of cheese and continue beating until smooth and creamy. Stir in macaroni, one more cup of cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.
Bake 25 minutes. Remove foil. Sprinkle with remaining cup of cheese. Continue baking 1 minute, or until cheese melts.

SteveKing
12-18-2014, 09:57 AM
I've always wanted to try Stubbs, it sounds good to me.

http://www.stubbsbbq.com/recipe/sweet-heat-bbq-mac-and-cheese/

cpw
12-18-2014, 10:12 AM
Blu«s Oooey Gooey Mac & Cheese

Ingredients

1 box pasta
1 pint whole milk
1/3 cup sour cream
1 1/2 tsp corn starch
1/2 tsp Cajin seasoning ( I like Slap Momma Ya)
1/2 tsp powdered mustard
1/4 tsp Fresh grated Nutmeg
1 tsp celery salt
1tsp onion powder
3/4 cup grated colby jack
3/4 cup grated mild cheddar+ 1/2 cup reserved
2" off a brick of velveta cubed into 3/4 cubes


Directions

Butter a 9X13 pan
Whisk together the milk, sour cream corn starch and all the seasoning set aside
Put the dry pasta in the pan.
Evenly distribute the velveta cubes around the pasta and add the grated cheese
Pour the milk over the pasta and enough water to just cover the pasta
Spread the 1/2 cup cheddar on top
Bake in a preheatd 350-375 deg oven for 45-50 min


I like that this one doesn't require a roux or bechamel to start with. Gonna have to give this a try.

Bludawg
12-18-2014, 11:15 AM
I changed up the way I put together the cheese sauce. I dump all the ingredients into the blender with 12 oz of water and make a Cheese shake pour it over the pasta cover & bake 1 hr uncover for 20 -30 min

cpw
12-18-2014, 11:32 AM
I changed up the way I put together the cheese sauce. I dump all the ingredients into the blender with 12 oz of water and make a Cheese shake pour it over the pasta cover & bake 1 hr uncover for 20 -30 min

Yummmm...cheese shake.:grin:

Tom Sellecks Mustache
12-18-2014, 11:53 AM
I've got the same task this weekend myself for our Thanksgiving 2.0 dinner. I'm going to try the one on the Masterbuilt site, it looks to be pretty good.

http://recipes.masterbuilt.com/four-cheese-smoked-mac-n-cheese/

gtr
12-18-2014, 12:51 PM
Here's (http://www.bbq-brethren.com/forum/showpost.php?p=2618056&postcount=27) SmokinJohn's mac n cheese - it's insanely good - a big hit at every Bash.

Bludawg
12-18-2014, 01:28 PM
Just so ya'll know Ya'll Suck!!!:-P All this mac & cheese talk gave me a cravin that was to much to bear. I had to make some for lunch. Mac & cheese was my Pa's favorite comfort food I used to make it for him once a week on the threat of being disinherited. This is the first time I have made it since before the week Thanksgiving. It tasted extra special today. Thanks for the push.:thumb:

smoke ninja
12-18-2014, 01:44 PM
Blu's Oooey Gooey Mac & Cheese

Ingredients

1/2 box pasta
1 pint whole milk
1/3 cup sour cream
1 1/2 tsp corn starch
1/2 tsp Cajin seasoning ( I like Slap Momma Ya)
1/2 tsp powdered mustard
1/4 tsp Fresh grated Nutmeg
1 tsp celery salt
1tsp onion powder
3/4 cup grated colby jack
3/4 cup grated mild cheddar+ 1/2 cup reserved
2" off a brick of velveta
12 oz water

Directions

Butter a 9X13 pan
Put the dry pasta in the pan.
Put everything but the pasta into the blender and run on high for 2 min
Pour the cheese shake over the pasta
Spread the 1/2 cup cheddar on top
Bake in a pre-heatd 375 deg oven covered for 60 min then uncover for 20 more.

Luby’s Cafeteria Macaroni and Cheese

http://www.copykat.com/wp-content/uploads/2009/05/884.jpg

Ingredients



16 oz. dry elbow macaroni
2 tablespoons nonfat dry milk
2 tablespoons flour
1 tablespoon melted butter
1 and 1/4 cups boiling water
3 cups (12 ounces) grated American cheese, divided
1/4 teaspoon salt

Instructions

Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1 cup of cheese and continue beating until smooth and creamy. Stir in macaroni, one more cup of cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.
Bake 25 minutes. Remove foil. Sprinkle with remaining cup of cheese. Continue baking 1 minute, or until cheese melts.

Didnt the blu's mac and cheese have swiss? My recipe for it has swiss. I wrote it out by hand and its hard to translate my own writing or maybe i transcribed it after one to many.

BobBrisket
12-18-2014, 01:59 PM
roasted green chile and bacon to whatever recipe you use. Trust me on this one!:thumb:

Bob

Moose
12-18-2014, 02:03 PM
Here's (http://www.bbq-brethren.com/forum/showpost.php?p=2618056&postcount=27) SmokinJohn's mac n cheese - it's insanely good - a big hit at every Bash.

Glad you posted this, Greg. I'm not a big mac n cheese fan, but John's is absolutely the very best I've EVER had! http://www.freesmileys.org/smileys/smiley-eatdrink020.gif

I probably eat more of this stuff at the bashes than just about anything else...

ThatOneDude
12-18-2014, 02:11 PM
This is a good base recipe. I add more cheese and bacon.

http://recipes.masterbuilt.com/four-cheese-smoked-mac-n-cheese/

ssv3
12-18-2014, 02:39 PM
Here's (http://www.bbq-brethren.com/forum/showpost.php?p=2618056&postcount=27) SmokinJohn's mac n cheese - it's insanely good - a big hit at every Bash.

+1 on SmokingJohn's. I made it for Thanksgiving and the only thing that wasn't leftover was the mac n cheese.

Bludawg
12-18-2014, 04:53 PM
Didnt the blu's mac and cheese have swiss? My recipe for it has swiss. I wrote it out by hand and its hard to translate my own writing or maybe i transcribed it after one to many.
Use what ya like Mac & Cheese is like Pizza it's a blank canvas

wjwheeler
12-18-2014, 08:52 PM
Myron Mixon's Baby Back Mac & Cheese - We did this at he Royal this year for our cooking demo and cooked it in the smoker. It was good. I'll try brisket next time.
Ingredients

4 Tbsp (˝ stick) unsalted butter, softened
salt
1 lb elbow macaroni
2 Tbsp all-purpose flour
3 cup milk
2 ˝ cup shredded sharp cheddar cheese
freshly ground black pepper
1 lb leftover baby back rib meat (leftover pulled pork, brisket, or pulled chicken would work too)

Directions



Generously butter a 13 x 9-inch baking pan on the bottom and sides with 2 tablespoons of the butter.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook to al dente according to the package directions.
Once you drop the pasta into the water, melt the remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Sprinkle the flour over the melted butter and cook, stirring, for about 1 minute, until the butter and flour form a paste that is beginning to slightly brown. Slowly whisk in the milk and bring the mixture up to a bubble to thicken. Remove the pot from the heat, whisk in 2 cups of the shredded cheese, and season with salt and pepper.
Preheat the broiler.
Drain the macaroni and return it to the pot it was cooked in. Add the cheese sauce and stir in the leftover rib meat. Pour the baby back mac into the prepared baking pan and scatter the top with the remaining ˝ cup cheese. Put it in the broiler and broil until the cheese is golden brown on top, 3 to 4 minutes. Remove from the broiler and let stand, covered with foil, for 15 minutes before serving.

Serves 4 for a main course or 8 for a side

seattlepitboss
12-18-2014, 09:50 PM
This is one recipe that never fails to knock people's socks off. - seattlepitboss

http://www.thesmokering.com/forum/viewtopic.php?t=13998

Just BS
12-18-2014, 10:26 PM
I use Velveta cheese and the recipe off the side of the box. Add some bacon and panko bread crumbs and its rocking good. So damn easy too.

GrillsGoneWild
12-18-2014, 11:48 PM
Here's a Buffalo Sauced Mac-N-Cheese that I have done before and really like. (the pic on the website is actually one of mine) You can bake it in the oven, rather than on the smoker.
http://mooresmarinade.com/Recipes/Side-Dish-Recipes/Smoked-Buffalo-Mac-and-Cheese

SmokinM
12-19-2014, 04:07 AM
Man you guys are awesome and always come through. So many great recipes list will have to try them all out. Happy holidays! You guys are the best.

stickburner plus
12-19-2014, 07:19 AM
Here is one i like a lot .it's a hit every time i make it .
Mac & Cheese

1 tbsp olive oil
1 cup panko bread crumbs italian style
12 slices smoked bacon
3 cups uncooked elbow macaroni
1/2 cabot plain greek style yogurt
1/4 mayo
8 ozs extra sharp cheddar bout 2 cups 2 tbsp cider vinegar
1-2 tsp hot sauce
1 tsp dijon mustard
1 medium clove garlic
1/2 tsp kosher salt
1/2 tsp white pepper or blackpepper


cook bacon to crispy in pieces .drain bacon from grease
cook macaroni drain

combine yogurt and mayo in blender ad cheddar vinegar hot sauce mustard garlic blend all till consistency of mayo

add everything together

chingador
12-19-2014, 09:37 AM
I really like this recipe:

http://www.epicurious.com/recipes/food/views/Macaroni-and-Cheese-51218810

I have made it quite a few times and it is a hit.

stevegeer42
12-19-2014, 10:28 AM
Ok- I'm Making Mac & Cheese tonight.

robbq
12-19-2014, 11:56 AM
Alton Brown's recipe is really good

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe.html

AlwaysSmokey
12-19-2014, 01:02 PM
Wow,... I caught the craving too !! Mac and cheese is on the dinner menu tonight !! :hungry:

cpw
12-28-2014, 09:17 AM
I made Bludawg's Mac and cheese for Christmas dinner, and it turned out awesome. Super easy to make, and it tasted awesome. The only thing I added was bacon, and I had to use a little less water because the blender was full.

Bludawg
12-28-2014, 11:10 AM
Can't go wrong with bacon EVER:becky: if it don't fit in your blender just add it to the pan.

seattlepitboss
01-01-2015, 02:07 PM
1 cup panko bread crumbs italian style
1/2 cabot plain greek style yogurt
1/4 mayo

Your recipe looks awesome. I'd like to try it. Only I have never ever heard of Italian style panko crumbs! That's sort of like Volkswagen-style Ferrari isn't it?

And what is "1/2 cabot" in cups? Is that just 1/2 cup?
And "1/4 mayo" surely isn't 1/4 jar of mayo. Is that 1/4 cup?

I'm sorry to be so literal. Comes with being an engineer.

Really, though, I promise I'll make your recipe!

seattlepitboss

seattlepitboss
01-01-2015, 03:53 PM
1/2 box pasta

Hey, Bludawg 1/2 of how big a box of pasta? Do you use 1 pound or 1/2 pound or what?

seattlepitboss

Bludawg
01-01-2015, 04:37 PM
1/2 lb, 8oz, or 1/2 1 lb box,

cmohr74
01-01-2015, 07:08 PM
Here's (http://www.bbq-brethren.com/forum/showpost.php?p=2618056&postcount=27) SmokinJohn's mac n cheese - it's insanely good - a big hit at every Bash.

I made this for Christmas the other day and have been asked by all but one family member for the recipe. This stuff is wicked good.

stickburner plus
01-01-2015, 07:25 PM
Your recipe looks awesome. I'd like to try it. Only I have never ever heard of Italian style panko crumbs! That's sort of like Volkswagen-style Ferrari isn't it?

And what is "1/2 cabot" in cups? Is that just 1/2 cup?
And "1/4 mayo" surely isn't 1/4 jar of mayo. Is that 1/4 cup?

I'm sorry to be so literal. Comes with being an engineer.

Really, though, I promise I'll make your recipe!

seattlepitboss

1/4 cup mayo , 5.3 oz container with chobani greet yogurt plain