Deciding to complicate things even more while smoking my first brisket, I figured I would make some smoked Mac & Cheese to go with it. Although I could have smoked it for a bit longer, it turned out quite nice. Here is the recipe I used and some pics;
- 500 gram package of elbow macaroni
- 8 tablespoons (1 stick) plus 1 tablespoon butter
- 2 cups of shredded mild Cheddar cheese
- 2 cups of shredded sharp Cheddar cheese
- 1 cup shredded Mozzarella cheese
- 2 cups half-and-half
- 1 cup of Velveeta cheese, cut into small cubes
- 2 large eggs, lightly beaten
- Salt to taste
- White pepper to taste
- 1 pound bacon
Smoked with Pecan at about 235F for about 90 minutes, after about an hour I added the top layer of cheese and bacon;
Cheers!
- 500 gram package of elbow macaroni
- 8 tablespoons (1 stick) plus 1 tablespoon butter
- 2 cups of shredded mild Cheddar cheese
- 2 cups of shredded sharp Cheddar cheese
- 1 cup shredded Mozzarella cheese
- 2 cups half-and-half
- 1 cup of Velveeta cheese, cut into small cubes
- 2 large eggs, lightly beaten
- Salt to taste
- White pepper to taste
- 1 pound bacon
Smoked with Pecan at about 235F for about 90 minutes, after about an hour I added the top layer of cheese and bacon;
Cheers!