Pellet Fan
Here's How I.... => Cook Everything Else (Pizza, Appetizers, Desserts, etc) => Topic started by: Bar-B-Lew on September 02, 2017, 08:31:42 PM
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I will start by saying that I have had some better mac n cheese than this, but this is probably a top 5. It has lots of options as you can add what you want in the mix. The reason I love this recipe is that you don't have to pre-cook whatever noodles that you use in the recipe, and you don't have to make a separate cheese sauce to mix in with it.
One box of macaroni (or you pasta of preference) with some Chipotle Rub and Bacon Salt (You can skip this step or add any spices you like...still not sure it matters)
(https://farm5.staticflickr.com/4404/36817893072_70b4071670_c.jpg)
Mix in one cup of heavy whipping cream
(https://farm5.staticflickr.com/4411/36591878040_87e3be67f5_c.jpg)
Mix in milk to cover the macaroni (3-4 cups)
(https://farm5.staticflickr.com/4441/36817892352_0589c24214_c.jpg)
Find two bags of shredded cheese that you think you will like and stir it all up until the cheese and noodles are mixed good and below the liquid as best as you can
(https://farm5.staticflickr.com/4406/36591877390_55d29f071c_c.jpg)
(https://farm5.staticflickr.com/4407/36817891452_35a96e6103_c.jpg)
(https://farm5.staticflickr.com/4435/36591876620_aab4430d43_c.jpg)
Cook in the smoker at 250° for about 2 hours until it is stiff. I mix it all in a stainless steel 4in deep half pan. You may be able to use an aluminum pan.
(https://farm5.staticflickr.com/4434/36591876400_fe72a4f172_c.jpg)
Finished product scooped into serving boat
(https://farm5.staticflickr.com/4440/36817890402_c7a9f6e92f_c.jpg)
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This is definitely one to try. I like to "lazy man" aspect of it. I could pull my brisket, make this, and it would be done at about the same time the brisket is done resting.
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This is definitely one to try. I like to "lazy man" aspect of it. I could pull my brisket, make this, and it would be done at about the same time the brisket is done resting.
I'm a big fan of simple cooks.
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I would think you would have to be pretty accurate with the liquid on a cook like this?
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I would think you would have to be pretty accurate with the liquid on a cook like this?
not really...just cook until it is firm
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Nice job.
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Looks great, I'm always looking for more things I can cook on the smoker.
I plan to try this soon.
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But if you are light on liquid, will the pasta not be tough?
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But if you are light on liquid, will the pasta not be tough?
If you really skimp on the liquid, I suppose so. I have reduced the liquid from what the original recipe was and excluded the butter that was in the original recipe and my macaroni was not tough. It was also less greasy than the original recipe.
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Could be a great side dish when we get together for a cookout, Bar-B-Lew. :cool:
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Could be a great side dish when we get together for a cookout, Bar-B-Lew. :cool:
That side dish is about as easy as it gets.
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I have tried this method & it is great, you can put in some hot sauce if you like a little heat(I am not sure which member gave me this tip)
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Love me some Smoked Mac N Cheese. I use a similar recipe with a couple of changes and I do agree with Bentley, the liquids I have found have to be exact. But then again, I never just tried smoking it longer, so it just goes to say that there is NO one way to do things. I always keep a large amount of smoked cheese on hand like pz and I use grated already smoked cheese in my recipe. Also save some for the last step which is in the recipe I will add too. This method, (using already smoked cheese) allows me when the need arises to prepare and take with me to some else's home or even prepare there and just use the oven to cook. It's just about as close but always have compliments.
Disclaimer, Don't know where i got this but the credit goes to whoever created it not me.
Here's the recipe:
SMOKED MAC n CHEESE
Ingredients
2 cups elbow macaroni
1/2 stick of butter
3 cups milk
2 cups heavy whipping cream
8 oz of smoked cheddar cheese SHREDDED
8 oz mixed smoked Colby and or Monterey Jack CUBES ( I just use Colby )
salt and pepper
Instructions
Put the dry macaroni elbows ( 2 CUPS) in a pan (somewhere around 9x13 size) - Yes, dry macaroni. You don't need to pre cook.
Melt a 1/2 stick of butter, and then pour it over the macaroni
Add Cold Smoked cheddar cheese (8 OZ Shredded) save a little
Add Cold Smoked colby CUBED cheese (8oz)
Add milk (3 Cups)
Add heavy whipping cream (2 Cups)
Salt and pepper to taste
Give it a stir (I actually stirred it another time or two during the early cooking process).
Into the Smoker or Oven at 250 degrees for approximately 1:50 minutes (I did 1:54 to be exact)
Save a little of the smoked shredded cheddar when you're preparing, and add a layer on top now (after the 1:50 in the smoker).
Into the oven on BROIL for a few minutes until you get the desired color you're looking for
Smokey, creamy, noodles done to perfection.
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That is the original recipe from PH that was posted years ago. It was too greasy for me so I cut out the butter and reduced the milk. I like it better that way, but as you said there is not just one way to make something. Now that we have the original recipe, people can try both and determine what best fits there tastes and adjust accordingly. That is the great thing about it not being a cake that is a bit scientific.
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I tried that recipe when it was first posted. I didn't much care for it either. Had too much cheese for my liking. And when it cooled down it was one solid block. ...... A broiled, buttered bread crumb topping that's been browned, rather than cheese, gives it a nice little crunch, too.
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Finally got around to trying this yesterday.
It's going to take years off my life :)
Modifications to this basic recipe are endless.
Really really good.
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Glad you enjoyed it. That was probably the last time I made it. I should make another batch. I wonder if I could portion it and vac seal them for future side dishes for meals.
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If you have a manual override to seal on your unit I would think it would do very well!
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If you have a manual override to seal on your unit I would think it would do very well!
Yes, I do. Gonna give it a try with some mac n cheese after it gets cold in the fridge.
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Round 2 today. The Freeloaders aka the in-laws coming over tonight for a gathering.
Going to tweak a couple things. Add a little bacon and add the butter.
Going to try to undo the work of my brother in laws Cardiologist :D
The pellet grill is loaded up with butts, so going to do the mac on the kamado.
I'm thinking a little cherry wood might be interesting.
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I'm officially in the no butter camp now.
No benefit to adding it flavor wise and it did give a greasy appearance when
the pan came off the cooker.
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I'm officially in the no butter camp now.
No benefit to adding it flavor wise and it did give a greasy appearance when
the pan came off the cooker.
That was my impression too which was why I ended up removing it after a few tries. I think the cheese has enough grease in it.
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I like to add, some chunks of cream cheese instead of the butter.
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Just put a batch on the Memphis. Should be ready during the lunch hour. I think I used double the heavy whipping cream than I normally do so we will see how it works out. I also had two partial boxes of different pastas so I threw them together to finish them off. I used grated gouda and Mexican cheeses and mixed in some MAK chipotle rub.
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I used one pint of heavy whipping cream this time and about 1.5 pints of whole milk. I like the texture better on this batch than on my previous batch. This was the bottom view.
(https://farm1.staticflickr.com/977/41911130392_0e78720052_z.jpg)
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Bar-B-Lew,
Your new picture is precisely what I was hoping to find. It gives the appearance of the texture I prefer in home made mac n cheese. That looks fantastic. Thank you for documenting your different approaches to this dish. I can't wait to try it!
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I let it sit in the pan over night, and today I cut it into portions and vac sealed them. Worked out well. Will see how well they reheat. I put them in the freezer.
(https://farm1.staticflickr.com/980/41081227215_903f6d8950_z.jpg)
(https://farm1.staticflickr.com/824/41262421494_00e773caf6_z.jpg)
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I went to heat up some a portion of the vac seal I had in the freezer, and learned something by accident. I had put it on defrost for 1#. Turns out about 4 minutes on defrost will actually unthaw and warm up the mac and cheese, and it is a lot less greasy this way versus reheating at full power in the microwave. I did cut a slit in the bag before starting the defrost.
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Why not boiling water? Time thing?
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Why not boiling water? Time thing?
I don't have a stove in my basement - only a microwave and toaster oven.
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Not sure if I have a 4" pan think it would go in the 2 or 2.5" pan? I may want to try this for monday, have not made it in a while and usually did it in the oven in a large dish
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Not sure if I have a 4" pan think it would go in the 2 or 2.5" pan? I may want to try this for monday, have not made it in a while and usually did it in the oven in a large dish
I think that will work...worst case is you put the ingredients in and it doesn't fit. I think it would fit in a standard aluminum pan you can buy at Sams.
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I tried the simplest possible version of this (no butter or cream cheese) for some guests on the 4th, with the exception of adding a few bleu cheese crumbles on the top before going into the smoker. I liked it quite a bit, but my wife thought the smoke was overpowering. It was substantial, for sure, and stronger than I've noticed on any meat I've done, but I didn't think of it as a negative. She says next time it'll only get an hour of smoke, then into the oven for finishing.
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B-Lew,
What quantity (by weight) did you cook in this recipe? 2 lb box?
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B-Lew,
What quantity (by weight) did you cook in this recipe? 2 lb box?
regular one # box of pasta
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Wow... I have made mac and cheese a couple times on my pellet grill, but with a recipe that has you create a cheesy rue and cook the macaroni before putting it in the pellet grill. It always just seemed like way too much work... I love mac and cheese and keep thinking I should make some more on the pellet grill, but then I think about all the work and wonder if it's all worth it.
Now... well, with this recipe, all the work is gone. So, no more excuses not to make mac and cheese on the pellet grill. I need to stop and get me some heavy cream, some cheese, and give this a try.
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One of my first posts on PF!
https://pelletfan.com/index.php?topic=183.msg1128#msg1128 (https://pelletfan.com/index.php?topic=183.msg1128#msg1128)
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I have another batch on the Memphis now. I used a thicker sliced Mexican cheese blend by Borden. Filled pan with noodles, put on some cracked black pepper and some crushed chipotle pepper. Added some bacon bits and diced ham. Poured in the heavy whipping cream, added the two bags of cheese on top, and then covered with milk and stirred it up. Onto the 250° smoker for 2 hours.
(https://live.staticflickr.com/65535/48848552091_03d1dea024_c.jpg)
(https://live.staticflickr.com/65535/48848192768_78bc6d0ba2_c.jpg)
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:clap:
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No more Borden cheese in my mac and cheese. I was disappointed in the flavor and texture. I will still cut into serving sizes today and vac seal to eat thru the Fall and Winter as a side dish.
(https://live.staticflickr.com/65535/48852527766_2cb0c3def9_c.jpg)
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What Brand do you usually use? Maybe some of those cheese salts I have heard about.
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Like most things, I do not have consistency as I like to mix things up. I usually use a shredded cheese with some sort of peppers in it (Mexican blend, pepper jack, etc). I have used a mac and cheese bleed by one of the cheese manufacturers that was pretty good.
(https://d2lnr5mha7bycj.cloudfront.net/product-image/file/large_e02bf2d3-1907-4213-b1c5-7b78a2b9f2d9.png)
I think this is the kind I used in this batch.
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Weird because this is what I use a lot and it is the same cheeses.
(https://fa74d61d848a20b729bb-0251b36b713060ab3e0e8321940e01ff.ssl.cf2.rackcdn.com/0075925306240_CF_default_default_large.jpeg)