FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Smoked mac n cheese

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Other recipes
View previous topic :: View next topic  
Author Message
Cassiusali1



Joined: 28 Jun 2012
Posts: 4

PostPosted: Thu Sep 20 12 11:25 pm    Post subject: Smoked mac n cheese Reply with quote

So I've given this a go a couple times and my mac n cheese is always seperating in the smoker. I'm making a white sauce, pretty thin and thickening it up with cheddar, pepper jack, meunster, and cream cheese. I'm preparing the sauce and noodles separate, mixing them together along with some cooked cob smoked bacon, dusting with a little bread crumbs, covering with foil and putting in the smoker for about an hour at 275. When I pull it off, the cheese has separated. The flavor is great but obviously the texture isn't the most appealing. Any tips on what I'm doing wrong? Someone suggested I thicken with cornstarch instead because a roux can't hold together over a long period of time.
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Sep 21 12 4:07 am    Post subject: Reply with quote

Welcome aboard Cassiusali1
Quote:
So I've given this a go a couple times and my mac n cheese is always seperating in the smoker.

Without a recipe, it's hard to say. But I think that I would be finding another recipe.
Alien has one here and so do I.

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

http://www.thesmokering.com/forum/viewtopic.php?t=43722 (about 2/3rds of the way down)
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
taudaddy79
Newbie


Joined: 20 Aug 2008
Posts: 53

PostPosted: Tue Oct 02 12 8:16 am    Post subject: Reply with quote

I second Jarhead's Alien recommendation, it's delicious! (sorry, I haven't tried your own yet)

I also use the following:

1 lb. box of elbow macaroni
2 eggs
12 oz can of evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
Kosher salt
Season with BBQ rub to taste (I use a saltier rub)
16 ounces shredded sharp Cheddar
Dust with paprika or rub

Directions:

Cook Pasta until al dente (or slightly under). Drain pasta

- In a large bowl, mix together eggs, evaporated milk, melted butter, salt, and pepper (to taste)
- Stir in 3/4 of the cheese and add the pasta.
- Spray an 8 by 8-inch baking pan (or aluminium pan) with nonstick spray and add the pasta mixture.
- Top with remaining cheese and dust with paprika.
- Smoke between 250-300 degrees for about 30 minutes.
_________________
Weber 22 1 2-inch One-Touch Silver

WSM 18 1/2"
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Other recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group