Recipe Section > Casserole/One pot meals
Mac and Cheese with Veggies
pmillen:
A user on another web site, JavaJoe, posted this variation on Steven Raichle's recipe. I copied it for my use. The photographs are also JavaJoe's.
This is our favorite mac and cheese recipe.
Ingredients
2 Red bell peppers
2 Poblano peppers
4 jalapeno peppers
1 Large red onion
2 Cups corn (one ear or more)
1 Tablespoon crushed garlic
4 Pats butter
3 Cups half and half
2 Cups (uncooked) elbow macaroni
3 Cups Kraft Velveeta cheese
Breadcrumbs
Instructions
1. Cook the macaroni per the manufactures instructions (7 or 8 minutes)
2. Lightly oil the vegetables and flash sear them on your direct zone
3. Remove seeds and veins from the peppers
4. Dice the seared vegetables
5. Mix vegetables, garlic, 2 pats of butter, half and half, cooked macaroni and cheese in a large oiled cast iron skillet on the stove
6. Simmer until smooth
7. Sprinkle breadcrumbs until the top is covered to make a crust
8. Drizzle with 2 pats of melted butter
9. Cook in cast iron skillet in your pit at 450° (or at your preferred temperature) for 45 to 60 minutes
Ralphie:
I need this food.
GatorDave:
When is dinner? I don't get off until 7, so keep it warm. :lick:
SmokinHandyman:
Yep, YAbba Dabba DOOO!
pmillen:
I made a big batch of this yesterday. My 7-year old granddaughter wanted smoked gouda and not so many vegetables. I acquiesced.
Here's what I did–
Ingredients – Cheese Sauce
2 Pounds shredded smoked gouda cheese
29.76 ounces (weight) half & half
1.19 ounces sodium citrate (melting salt)
Directions – Cheese Sauce
* Heat the half & half in a saucepan on very low heat (167°F).
* Whisk in the sodium citrate.
* Blend in the grated cheese with a blender, stick blender or whisk.Ingredients – Mac & Cheese
1 Pound uncooked elbow macaroni
2 Red bell peppers (half of the normal amount for this large recipe)
2 Poblano peppers (half of the normal amount for this large recipe)
4 Jalapeño peppers (half of the normal amount for this large recipe)
1 Large red onion (half of the normal amount for this large recipe)
2 Cups corn (one ear or more) (half of the normal amount for this large recipe)
2 Tablespoon crushed garlic
4 Pats butter
3 Cups half and half
Breadcrumbs
Directions – Mac & Cheese
* Cook the macaroni per the manufacturer’s instructions (7 or 8 minutes).
* Lightly oil the vegetables and flash sear them.
* Remove seeds and veins from the peppers.
* Dice the seared vegetables.
* Mix vegetables, garlic, 2 pats of butter, half and half, cheese and cooked macaroni in two large oiled cast iron skillets on the stove.
* Simmer until smooth.
* Sprinkle breadcrumbs until the tops are covered to make a crust.
* Drizzle each crust with 2 pats of melted butter.
* Cook in cast iron skillet at 450°F for 45 to 60 minutes (or your preferred temperature and time).Notes:
* For more information on the melting salts used in the cheese sauce, see ArborAgent's post near the end of page one in Declining Processed Cheese Sales.
* The final cook was in my Karubeque stick burner. It can only reach 325°F. It was fine after cooking for an hour.
* I don't think this dish picks up much smoke flavor from baking in a pit. In the future I'll just use the kitchen range oven.
Two pounds of smoked gouda shredded in a food processor.
Seared peppers.
Simmering in a frying pan.
Simmering in a Dutch Oven.
Frying pan—crust.
Dutch oven—crust
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