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Jacked Up Mac-n-Cheese(green chiles,mirasol pepper) w/ Pork Butt Steaks

post #1 of 10
Thread Starter 
Made some scratch mac-n- cheese and gave it some punch.


Made a roux.I like to add tablespoon mustard powder(colemans)



Add flour and cook 2 minutes or so...










Some homegrown Green Chiles warmed in a little butter and my mirasol and garlic











The liquids.The macaroni water and cup evaporated milk





The macaroni and cheddar cheese









Pork butt steaks leftover from saturdays sausage







I sear them 1-2 minutes a side and rub.Then bake 350 degree for 4-5 minutes a side or done....







Butt steaks are always tender and the rest of mac-n-cheese will continue to bloom in fridge for later meals



post #2 of 10
icon_eek.gif
Wow! I bet that was good, it looked and sounded like it would be a great mac-n-cheese and not even close to average everyday mac.
I loved that you used the reserved pasta water, not a lot of folks know that tip.
points.gifPDT_Armataz_01_37.gifPDT_Armataz_01_34.gif
Saving this one, gotta give it a try.
post #3 of 10
Nice plate full alx
post #4 of 10
Looks great Alex, the Mac & Cheese with the peppers sounds great, and just the right type of food for a cold day...PDT_Armataz_01_37.gif
post #5 of 10
where does the left over macaroni water come into play and how does it help?
post #6 of 10
Nice job Alex, as usual.PDT_Armataz_01_37.gif
post #7 of 10
Thread Starter 
The macaroni water and evaporated milk are mixed together and added to the roux.You let this thicken and add the cheese and macaroni pasta...

I even freeze the water i boil potoes etc. in to add to soups, make stocks with...The macaroni water/vegetable waters are loaded with trace flavors etc....
post #8 of 10
got it,thanksbiggrin.gif
post #9 of 10
Never tried evaporated milk before. Gonna have to give that a shot. PDT_Armataz_01_34.gif
post #10 of 10
Good looking dinner, Alex! I don't think of mac and cheese very often but I'll try yours. Thanks for posting.
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