Mac and cheese question

[vegassmokeout]

Hey ya'll. doing some mac and cheese this weekend and have a question.  Some recipes call for al dente then smoke @ 225 for 2+ hours.  Others call for fully cooked pasta with 1 hour smoke time.  Has anyone done one or the other or both and what is best?  Thanks in advance.  Smoke on!!!!!!!!!!!!

 

[s2k9k]

Guess it depends on how you like your pasta and how much smoke you want.

I like all pasta al dente and I like a lot of smoke. I did some once and smoked it for about 2 hours, it was fabulous!

 

[supercenterchef]

I agree with Dave...definitely al dente...then smoke 1-2 hours to taste...

fully cooked winds up being too mushy for me...

 

[scarbelly]

I also agree but I think you need to find what it is that you like. Use the ideas given then adjust for your taste 

 

[vegassmokeout]

Guess it depends on how you like your pasta and how much smoke you want.

I like all pasta al dente and I like a lot of smoke. I did some once and smoked it for about 2 hours, it was fabulous!

Dave, Thanks for the info but after 2 hours do the noddles come out al dente? Or do they come out "perfectly cooked" Reason I ask is I have 6 small mouths that will be eating it so I want to come as close to normal mac and cheese. 

 

[s2k9k]

If I remember correctly (it's been awhile) I don't think the noodle really cooked that much more in the smoker. I made a homemade recipe with real cheese and not a lot of liquid. I also had chopped up smoked sausage in it. 

Are you making homemade or something out of a box? The more liquid the more the noodles may cook.

I would cook the noodles how you like them or just a tad underdone from what you like and it should come out fine.

 

[supercenterchef]

do the noddles come out al dente? Or do they come out "perfectly cooked"

lol...I guess that's a question of personal preference--I call al dente, "perfectly cooked"  :D

 

[s2k9k]

lol...I guess that's a question of personal preference--I call al dente, "perfectly cooked"  :D

 

[vegassmokeout]

If I remember correctly (it's been awhile) I don't think the noodle really cooked that much more in the smoker. I made a homemade recipe with real cheese and not a lot of liquid. I also had chopped up smoked sausage in it. 

Are you making homemade or something out of a box? The more liquid the more the noodles may cook.

I would cook the noodles how you like them or just a tad underdone from what you like and it should come out fine.

A masterbuilt recipe. 2 cups of milk is the only liquid to the 32 of of noodles.  Then ill kick it up from there.