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Going to make this this coming weekend. Never done a Mac and Cheese on the smoker before. Technically you make it in the house and warm it on the smoker hoping it will absorb some good smokey flavor.
I took about 3 different recipes and pulled things I liked from each of them and came up with my own hybrid recipe
Here is the recipe I came up with. Any suggestions or hints from anyone would be great so I can add or subtract items before I make it this weekend.
Or if someone beats me to making it before this weekend let me know how it went
Mac-And-Cheese
1 Red Pepper
1 pound box of elbow or shells macaroni
1 Can French’s fried onions.
½ stick salted butter
2 Cups whole milk
¼ cup dark beer
2 Cups Monterey Jack cheese
½ cup white cheddar cheese
½ cup Parmigianino cheese
1 ½ cup sharp cheddar cheese
Kosher salt to taste
White pepper to taste
½ lb bacon
1 small onion diced
1 clove garlic
3 Tbs flour
½ tsp smoked paprika
1 tsp Hickory Smoke powder
Melt butter in saucepan on medium heat. Render bacon in butter. Add red pepper, onion and garlic. Turn heat to medium low when onions pepper and garlic start to soften add paprika stir to combine.
Add the flour and stir to form a roux. Let combine for 2 to 3 minutes stirring often.
Next add the beer and stir to combine. Add the milk a little at a time stirring as adding until blended.
Turn heat back up to medium to bring sauce to a simmer.
Begin to blend cheeses in by whisking a little at a time. Add more when the first batch has blended into the sauce.
Prepare macaroni al dente. Drain macaroni and add the cheese sauce. Pour the Mac and cheese into a aluminum pan. Cover with the French’s fried onions. Place in the smoker at around 300 until it bubbles and the onions are getting golden brown.
Oh if you are wondering about the hickory smoke powder this is it.
http://www.thespicehouse.com/spices/...o-dextrin-base
This is great stuff. I don't consider it to be blaphsmesy like using liquid smoke
I like it in baked bean recipes or sauce recipes and think it will add nicely to the Mac and Cheese.
I made it ahead of time today it will sit overnight in the fridge. I will layer the French's French Fried Onions over the top before it hits the smoker tomorrow.
3 racks of baby back's 1 rack of spares 1 pork tenderloin and the Mac-And-Cheese on the new smoker tomorrow. I'm a little pumped to be trying out the new rig
I took about 3 different recipes and pulled things I liked from each of them and came up with my own hybrid recipe
Here is the recipe I came up with. Any suggestions or hints from anyone would be great so I can add or subtract items before I make it this weekend.
Or if someone beats me to making it before this weekend let me know how it went
Mac-And-Cheese
1 Red Pepper
1 pound box of elbow or shells macaroni
1 Can French’s fried onions.
½ stick salted butter
2 Cups whole milk
¼ cup dark beer
2 Cups Monterey Jack cheese
½ cup white cheddar cheese
½ cup Parmigianino cheese
1 ½ cup sharp cheddar cheese
Kosher salt to taste
White pepper to taste
½ lb bacon
1 small onion diced
1 clove garlic
3 Tbs flour
½ tsp smoked paprika
1 tsp Hickory Smoke powder
Melt butter in saucepan on medium heat. Render bacon in butter. Add red pepper, onion and garlic. Turn heat to medium low when onions pepper and garlic start to soften add paprika stir to combine.
Add the flour and stir to form a roux. Let combine for 2 to 3 minutes stirring often.
Next add the beer and stir to combine. Add the milk a little at a time stirring as adding until blended.
Turn heat back up to medium to bring sauce to a simmer.
Begin to blend cheeses in by whisking a little at a time. Add more when the first batch has blended into the sauce.
Prepare macaroni al dente. Drain macaroni and add the cheese sauce. Pour the Mac and cheese into a aluminum pan. Cover with the French’s fried onions. Place in the smoker at around 300 until it bubbles and the onions are getting golden brown.
Oh if you are wondering about the hickory smoke powder this is it.
http://www.thespicehouse.com/spices/...o-dextrin-base
This is great stuff. I don't consider it to be blaphsmesy like using liquid smoke
I like it in baked bean recipes or sauce recipes and think it will add nicely to the Mac and Cheese.I made it ahead of time today it will sit overnight in the fridge. I will layer the French's French Fried Onions over the top before it hits the smoker tomorrow.
3 racks of baby back's 1 rack of spares 1 pork tenderloin and the Mac-And-Cheese on the new smoker tomorrow. I'm a little pumped to be trying out the new rig
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