I got the recipe from a thread that Les did. I used gouda cheese and smoked with hickory.
Made Les3176's Mac @ Cheese and ABT's. The end from a Great Smokin' weekend!!!
SmokingMeatForums.com Top Picks
- 30,539 Posts. Joined 6/2009
- Location: Central Florida (Sebring)
- Points: 2362
- Select All Posts By This User
There is an awesome mac & cheese recipe on the back of a velveta cheese box. I know, but check it out! It's the one that my mother used to make 50 years ago. I don't think it has ever changed.
For those of you looking for the recipe here ya go!!!
3 CUPS MACARONI
3 TBL. BUTTER
3 TBL. AP FLOUR
2 1/2 CUPS MILK
2 1/2 CUPS HEAVY CREAM
3 CUPS SHREADED CHEESE,,ANY CHEESE YA WANT
SALT TO TASTE
PEPPER TO TASTE
ONION POWDER TO TASTE
GARLIC POWDER TO TASTE
IN SAUCE PAN BRING TO BOIL WATER AND COOK MACARONI FOR 3 MINS. DRAIN PASTA AND PUT IN MED. FOIL PAN
IN SAUCE PAN ON MED. HEAT MELT BUTTER AND STIR IN FLOUR AND SPICES.
ADD MILK AND CREAM HEAT UNTILL THICKENS,STIRRING OCCASIONALLY TO KEEP FROM STCKING
ADD SHREADED CHEESE,STIR UNTILL MELTED
MIX CHEESE SAUCE TO MACARONI IN FOIL PAN.
FOR INCREASED BATCH SIZE ADD
TO EVERY 1 CUP OF MACARONI:
1 TBL. BUTTER
1 TBL. AP FLOUR
1 1/2 CUPS MILK OR CREAM
1 CUP CHEESE
TO SMOKE :
PLACE MIXED MACARONI IN FOILPAN INTO SMOKER.
RUN SMOKER AS NORMAL TEMPS BETWEEN 225-250
STIR EVERY 45-60MINS.
TAKE A TASTE WHILE STIRRING TO CHECK FOR NOODLE DONENESS AND SMOKE FLAVOR
COOK UNTILL MACARONI IS TENDER AND CHEESE SAUCE IS THICKENED. ABOUT 2-3 HOURS
I ALWAYS CHECK THE TASTE FOR THE SMOKE, IT IS VERY EASY TO OVER SMOKE MAC&CHEESE
USE ANY TYPE WOOD YOU WANT MOST WORK WELL