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Mac and cheese on the Smokin It #3

post #1 of 8
Thread Starter 
Made a batch of Mac and cheese today

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Used cavatappti (1#), 3 cups shredded cheddar blend, asiago, parm, 2 oz of Monterary Jack, 4 slices Swiss American, and two slices of American with a couple of egg whites and milk and half and half.

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Mixed it up and topped with another cup of shredded cheddar

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On it goes and the tri tips come off at 138 IT

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Set het to 250 for an hour...
post #2 of 8
Thread Starter 
Not the best, kind of mealy... Should use more pp cheese...

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post #3 of 8

That looks great how did it taste , you made me very hungry nice post

post #4 of 8
Thread Starter 
Taste was good, needs more valveeta or canned cheese soup...

Next time!
post #5 of 8

Looks great!! Can’t wait to try this one!  How long did you smoke it?

post #6 of 8

Looks good and probably was. I , however don't go the M&C route , Too much as a Kid .

 

Should try it for my guest pleasure.

 

Thanks for the Q-view and as always ...

post #7 of 8
Quote:
Originally Posted by Dert View Post

Not the best, kind of mealy... Should use more pp cheese...

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icon14.giflooks pretty good to me...i can think of 10 things off the top of my head right now that are definitely worse, coincidently theyre all in MRE rations...hahaa..

post #8 of 8

Hey Dert...I'd agree with the others......it 'looks good', however you're the one eating it & looks can be deceiving. Cavatappi is one of my fav pastas. Growing up it was always elbow mac and velveeta cheese...that was M&C. Good for one time only...lol....after that it set up like concrete. There are a coupla of really good ones posted on here. I think the last time I made some I blended 2 recipes together....Squibs and somebody elses I can't remember. Good luck with the next batch....Willie

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