Originally Posted by wjordan52
Great looking ribs Suie! I'd take a helping of that mac n cheese too.
Originally Posted by Will Work 4 BBQ
DAAAAAAAANG! That Mac n Cheese looks mighty tasty. How did you make that?
if you don't mind me asking. Did you boil the noodles first ? How long in the smoker?
I reckon I should make some tomorrow along my first attempt at bb ribs.
P.S. Ribs look amazing too
Thank you!! The mac n cheese recipe I used is a slightly modified version of Martha Stewart's recipe. Below is the original. This would fill a 9x13 pan. I made half the recipe. (8x8 pan) Instead of the white bread, I used Japanese bread crumbs (panko). I also used a little less milk and threw in some cream cheese. You do need to cook the noodles ahead of time, just not all the way. My package of elbows said to cook 8-10 minutes so I did 8 minutes.On top is also 6 slices of crumbled bacon.
Time in the smoker was two hours at about 250-275. The bread crumbs had browned by then, and it was bubbling up the sides of the pan. Not a ton of smoky flavor, but it was nice. You could probably leave it it longer, if you wanted it smokier.
Martha Stewart's Mac 'n Cheese
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes, then serve.