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Mac & Cheese in MES 40

post #1 of 9
Thread Starter 

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

post #2 of 9

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.

post #3 of 9
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.
post #4 of 9
I am gonna try this.

I need a good Mac n cheese recipe.
post #5 of 9
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

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.

post #6 of 9
Thread Starter 
Quote:
Originally Posted by hamrhead1971 View Post

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.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I am gonna try this.

I need a good Mac n cheese recipe.

It comes out real good, I don't think I will put BBB on top any more to smoky 

post #8 of 9
Quote:
Originally Posted by tropics View Post
 

That is true except I am looking to get rid of it,in this case makes the M&C to thick.

That makes sense. I will have to keep that in mind.

post #9 of 9
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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