Mac & Cheese in MES 40

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tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
14,735
6,480
Attleboro,Ma
Did some Mac & Cheese

Ingredients
mix

1 stick butter
pinch garlic salt
2 Tbs all purpose flour
sauteed together

3 c milk room temp

1 lb box Cavatappi
Large pot of water 1 Tbs salt Raging Boil
a few bullion cubes

1 8 oz cream cheese room temp
1 cup each Monteray Jack, monteray Jack W/Halapinos
1 cup Colby, sharp Chedar Shreaded

Directions

Boil pasta for 5 min. drain and rince with hot water, dump into a large bowl,
add cream cheese in large pieces add sautee mix, milk, mix well add 3 cups of
the cheese mixing as you add. the remaining 1 C cheese save for the top.

Place into a 9 x 13 alluminum pan cover with cheese.

Pre heat smoker to 225* cook for 1 hr then increase the temp to 260 for 15 min
to crisp an brown the top.

Butter and flour GS



Milk



Pasta Cheese didn't have the Jalapeno


All shredded and mixed I added some Bacon to the top



Smoked in my MES 40 with Apple Pellets in AMNPS



Cut to serve



Plated



Thats not enough LOL



Tasty and filling

Thanks for looking
 
Last edited:
Looks great.

One tip, I have always read that you don't rinse pasta as this washes away the starch and the starch is crucial to getting the sauce to adhere to the pasta. I might be wrong but it seems to work for me.
 
Looks good, Tropics. I always rinse my pasta with cold water to stop the cooking process. The first time I did mac and cheese I rinsed with hot water and it was a little overcooked for my taste. I also like to add a dusting of Jeff's rub under the top layer of shredded cheese.
 
I am gonna try this.

I need a good Mac n cheese recipe.
 
 
Looks great.

One tip, I have always read that you don't rinse pasta as this washes away the starch and the starch is crucial to getting the sauce to adhere to the pasta. I might be wrong but it seems to work for me.
That is true except I am looking to get rid of it,in this case makes the M&C to thick.
 
Looks good, Tropics. I always rinse my pasta with cold water to stop the cooking process. The first time I did mac and cheese I rinsed with hot water and it was a little overcooked for my taste. I also like to add a dusting of Jeff's rub under the top layer of shredded cheese.
the 5 minute boil and having every thing ready makes this work.
 
I don't remember where this recipe came from so I can't give the author credit, but is an excellent side. I don't necessarily notice squash taste, but is very smooth and creamy. Also a plus, get a little veggie with your Mac and cheese.






3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, peeled
2 tablespoons plain fat-free Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley
Preparation

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Note:maybe use cream cheese instead of greek yogurt, maybe a little mustard.
 
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