Pellet Fan
Recipe Section => Sides => Topic started by: BigDave83 on August 26, 2017, 09:47:43 PM
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No precook mac and cheese
Basic recipe:
2 cups uncooked elbow macaroni
1 stick butter
12 ounces yellow cheddar cheese
4 Ozs. mozzarella cheese
5 cups milk
salt and pepper to taste
Pre heat oven 350,
Layer macaroni, butter, and cheese in the order given in a 9-by-13 dish. Pour milk over the top layer. Bake 1 hr. do not cover.
To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking.
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Your instructions say oven but I am sure you meant SMOKER! :bbq:
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If you have more than one, usually the smoker has some sort of meat that is a lower temp, I never tried doing it for longer and lower temp.
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I think the message is to try it in your smoker and see if it works at a lower temperature...
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Great recipe! I make my mac and cheese very similar but use a little Velveeta :o for creaminess. After it has cooked, I add a couple sleeves of crushed Ritz crackers to the top and cook for 10 more minutes.
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I do something similar too from time to time.
Box of macaroni uncooked
2 bags shredded cheese of your choice
pint of heavy whipping cream
milk to cover cheese and macaroni
any spices you see fit to add
stir
bake on smoker uncovered at 250° until top is browned (I think about 90-120 minutes if I recall correctly)
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Have never been a big fan of Mac n Cheese, until SWMBO was up in Seattle at Pikes Place Market and ventured into a cheese shop and discovered they made some. She raved about it and someone told her that they sell their product at Costco. It's called Beechers Worlds best Mac n cheese. Can't match the taste with homemade and as frequently as we eat it, not even worth attempting. It comes frozen enough to feed 6 people as a side dish, so I go at it with a cleaver and chop it into 1/3 portions and vac seal the rest. It's really good.