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Jacked Up Some Mac-n-Cheese

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  • Jacked Up Some Mac-n-Cheese

    Had some double smoked ham left and started with garden green chiles i roasted in august



    Warmed up in some butter






    Used Penne Rigate pasta..was out of elbows...



    Heated some butter and added some dehydrated diced up cayene from garden







    Made a roux..I like some mustard too








    1 cup evaporated milk with pasta water added to make 4 cups



    Thickened and added sharp cheddar







    Fresh CBP on top and ate...





  • #2
    Vern!...Ya done a great twist to Mac n Cheez! Could eat a gallon bucket of it!
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    • #3
      Way to go Alex! That is some killer looking home style comfort food right there...I could put a real hurt on a plate of that.

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      BBQ Eng.

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      • #4
        Yeah, I'm all in with that stuff.... Then a nap...
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        • #5
          ^^What they he said^^
          JT

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          • #6
            Awesome looking Mac and Cheese....
            Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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            • #7
              Wow! I could eat a whole pile of that!
              Keith

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              • #8

                mmmmmmmmmm................jacked up mac-n-chz!
                sigpic
                it's all good my friend..........

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                • #9
                  That mac and cheese is almost as sexy as you are.

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                  • #10
                    That stuff is just begging to be in a fatty!!
                    Mark
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                    • #11
                      Originally posted by Mark R View Post
                      That stuff is just begging to be in a fatty!!
                      I concur. Good call Mark.

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                      • #12
                        Oh yeah! Comfort food on steroids.
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                        Beef. It's whats for dinner.

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                        • #13
                          Originally posted by BBQ Derek

                          By the way
                          How did you get you're creamy like that?
                          It's not baked for starters....Just warmed in the pot...I use 4 cups liquid to 3 cups pasta then maybe 2 cups cheese....Evaporated milk is creamy as well,,,

                          I also thicken the 4 cups liquid in the roux slightly before adding pre-cooked pasta,meat,peppers etc...

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                          • #14
                            I do say it looks wonderful.
                            I'll have to try this with the evap milk. More often than not, mine curdles. I don't like that.
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                            • #15
                              That is some awesome sounding mac-n-cheese!
                              Becky
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