Who's got a good smoked mac & cheese recipe? - Page 2

fleihr · 08-25-2016, 10:17 PM

This is the one I use

http://www.smoking-meat.com/august-1...nd-pulled-pork

CT-Mike · 08-26-2016, 12:16 PM

This is the one I use, although I don't always strain the shallots and other solids out of the cheese sauce. The shallots, Dijon, and bleu cheese gives it an amazing flavor, and then smoking it over some fruit wood (Apple or Cherry) just adds another depth of flavor.

I've had guests offer $50 for a pan of it to take home.

http://www.foodnetwork.com/recipes/c...se-recipe.html

ssv3 · 08-26-2016, 05:07 PM

Quote:

Originally Posted by Wampus

Well this certainly has the vast majority of recommendations!

Does the cayenne give this much kick?
I'm going to make this for a catering gig.
May have to try this this weekend for......you know......test run.

Not at all since not much is in there anyway. I've only had one person tell me how pleasant the little cayenne kick was at the end but she's got a sophisticated palate. I've served it to a bunch of folks that can't stand heat and they never even tasted anything because they scarfed it down with no complaints.

MartinM · 08-26-2016, 05:32 PM

I like a baked mac n cheese... I cook by the seat of my pants allot...

1lb Elbow Mac
1 lb bacon
1 to 1.5 cups milk
4 cups grated sharp chedder min
Extra cheese for topping

I use a quarter hotel pan sized aluminum pan..

Put your bacon on the grill and get it crispy.. set aside to cool. Crumble when cool to nice bite sized pieces, NOT bacon bits sized.
Get your water on to boil...
As your water just starts to get up to a boil... put big pot on for making cheese sauce.
Start with your milk warming up... do NOT let it boil.
As the milk just starts to get warm,... start stirring in the grated chedder little bits at a time so it melts fast... keep stirring.
Get your pasta in the water.... start your timer. If the pasta says 9 min go 8.
Keep adding cheese to the sauce till it is all combined. Add the bacon...

When your pasta timer is up drain it and rinse in cool water... drain again.
Add pasta to the cheese sauce and add it directly into the aluminum pan.
I put this right in my smokers oven. for 30- 40 min at 275 or so...

I like to add cheese a few minutes before taking it out to add a little crust of cheese.

The only thing I make that goes faster is my smoked sausage stuffed poppers.

cats49er · 08-26-2016, 07:16 PM

This is my favorite by TuscaloosaQ.I leave out the sour cream because the wife does not like.
This was posted by TuscaloosaQ and it's good!

Sweetie Pie’s Macaroni & Cheese

1 lb. Elbow macaroni
1 cup whole milk
2 12 oz. cans evaporated milk
3 eggs
1 cup butter cut to small pieces
½ lb. Colby cheese grated
½ lb. Monterey jack grated
½ lb. Sharp cheddar grated
1 lb. Velveeta cut into small pieces
1 cup sour cream
Salt to taste
1tbsp white pepper
1tbsp sugar
1 cup grated mild cheddar for topping

Heat the oven to 350° or the smoker to your normal cooking temp. Prepare a deep sided 9x13 pan by coating with cooking spray. Set aside. Bring a large pot of water to boil. Add salt and macaroni and cook by package instructions until tender. Drain well and transfer to baking pan. While the macaroni is cooking combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, sour cream, salt, pepper, sugar and stir to combine. Top with the mild cheddar and bake for 30 to 45 minutes or until the top is golden brown. About 1½ to 2 hours on the smoker at 275°. (optional) I like 1 tsp of hot Hungarian paprika in mixture.
awscwi

vertigo · 08-26-2016, 09:37 PM

Quote:

Originally Posted by defib

I use he amazing ribs recipe for "crack and cheese". I put it in a cast iron skillet and "cook" it either on the Weber or the PBC. I have added brisket, green chiles and even pulled pork to it.

I think I'm going to try this out tomorrow! Everything by Meathead is gold. What size cast iron skillet do you use? I have a 12", I feel like the recipe as-is isn't enough to fill a skillet that size. Your thoughts?

SmokinJohn · 08-26-2016, 10:06 PM

Quote:

Originally Posted by Wampus

Well this certainly has the vast majority of recommendations!

Does the cayenne give this much kick?
I'm going to make this for a catering gig.
May have to try this this weekend for......you know......test run.

Thanks for the comments!

It gives it a little kick. Just enough to let you know it's there.

SmittyJonz · 09-16-2021, 07:56 PM

Come back Wampus…….

SmokeRingsMatter · 09-16-2021, 08:22 PM

I don't really have a recipe but my wife really loves smoked meatballs w/mac n cheese. I personally prefer chili mac.

08-25-2016, 10:17 PM	#16
fleihr On the road to being a farker Join Date: 06-14-16 Location: Detroit, Michigan	This is the one I use http://www.smoking-meat.com/august-1...nd-pulled-pork __________________ Rec-Tec Mini, Pit Barrel Cooker, Weber 22 in Kettle Premium

08-26-2016, 12:16 PM	#17
CT-Mike is one Smokin' Farker Join Date: 01-11-14 Location: SE CT	This is the one I use, although I don't always strain the shallots and other solids out of the cheese sauce. The shallots, Dijon, and bleu cheese gives it an amazing flavor, and then smoking it over some fruit wood (Apple or Cherry) just adds another depth of flavor. I've had guests offer $50 for a pan of it to take home. http://www.foodnetwork.com/recipes/c...se-recipe.html __________________ MMBGE/Large BGE/XL BGE/SF 30x80 - "Ol' Mortimer" [url]www.facebook.com/goindeepbbq[/url]

08-26-2016, 05:32 PM	#19
MartinM Full Fledged Farker Join Date: 07-23-14 Location: Fremont, CA	I like a baked mac n cheese... I cook by the seat of my pants allot... 1lb Elbow Mac 1 lb bacon 1 to 1.5 cups milk 4 cups grated sharp chedder min Extra cheese for topping I use a quarter hotel pan sized aluminum pan.. Put your bacon on the grill and get it crispy.. set aside to cool. Crumble when cool to nice bite sized pieces, NOT bacon bits sized. Get your water on to boil... As your water just starts to get up to a boil... put big pot on for making cheese sauce. Start with your milk warming up... do NOT let it boil. As the milk just starts to get warm,... start stirring in the grated chedder little bits at a time so it melts fast... keep stirring. Get your pasta in the water.... start your timer. If the pasta says 9 min go 8. Keep adding cheese to the sauce till it is all combined. Add the bacon... When your pasta timer is up drain it and rinse in cool water... drain again. Add pasta to the cheese sauce and add it directly into the aluminum pan. I put this right in my smokers oven. for 30- 40 min at 275 or so... I like to add cheese a few minutes before taking it out to add a little crust of cheese. The only thing I make that goes faster is my smoked sausage stuffed poppers. __________________ El Cheapo Brinkman,UDS.. 18in Webber...22in trash pile rescue Webber...Tejas 2040CC Stick Burner

08-26-2016, 07:16 PM	#20
cats49er is One Chatty Farker Join Date: 05-05-15 Location: Henderson NC Name/Nickname : Stacy Robertson	This is my favorite by TuscaloosaQ.I leave out the sour cream because the wife does not like. This was posted by TuscaloosaQ and it's good! Sweetie Pie’s Macaroni & Cheese 1 lb. Elbow macaroni 1 cup whole milk 2 12 oz. cans evaporated milk 3 eggs 1 cup butter cut to small pieces ½ lb. Colby cheese grated ½ lb. Monterey jack grated ½ lb. Sharp cheddar grated 1 lb. Velveeta cut into small pieces 1 cup sour cream Salt to taste 1tbsp white pepper 1tbsp sugar 1 cup grated mild cheddar for topping Heat the oven to 350° or the smoker to your normal cooking temp. Prepare a deep sided 9x13 pan by coating with cooking spray. Set aside. Bring a large pot of water to boil. Add salt and macaroni and cook by package instructions until tender. Drain well and transfer to baking pan. While the macaroni is cooking combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, sour cream, salt, pepper, sugar and stir to combine. Top with the mild cheddar and bake for 30 to 45 minutes or until the top is golden brown. About 1½ to 2 hours on the smoker at 275°. (optional) I like 1 tsp of hot Hungarian paprika in mixture. awscwi __________________ Lang 60 Deluxe, Eating, one of the great pleasures in life. Stacy

09-16-2021, 07:56 PM	#23
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Come back Wampus……. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

09-16-2021, 08:22 PM	#24
SmokeRingsMatter is One Chatty Farker Join Date: 01-31-20 Location: Bergen Town Name/Nickname : Poppy Pellet Pooper	I don't really have a recipe but my wife really loves smoked meatballs w/mac n cheese. I personally prefer chili mac.