Mac-n-cheese

[TRKLGND69]

Hey everybody. New guy to the forums.
Have been making Jeff's mac-n-cheese for a while now. I have played with the recipe, temp and smoke time but I can't find a way to get it to stay a little creamier. Any suggestions?

 

[tropics]

A Pic of yours would help everyone idea of creamy is never the same.

Mac&Cheese W/Bacon & Easter Ham

I was given a package of Cheese Curd and questioned if anyone had tried it in Mac & Cheese,no one had tried it for smoked so I smoked it yesterday. Dupont Cheese Curd Shredded some Pepper Jack Cheese Found some Tillamook Sharp Cheddar Dupont Cheese Curd is lumpy I left some big pieces in the...

www.smokingmeatforums.com

Richie

 

[TRKLGND69]

A Pic of yours would help everyone idea of creamy is never the same.

Mac&Cheese W/Bacon & Easter Ham

I was given a package of Cheese Curd and questioned if anyone had tried it in Mac & Cheese,no one had tried it for smoked so I smoked it yesterday. Dupont Cheese Curd Shredded some Pepper Jack Cheese Found some Tillamook Sharp Cheddar Dupont Cheese Curd is lumpy I left some big pieces in the...

www.smokingmeatforums.com

Richie

The only pic I have is of the top to show the beautiful color. No pics of the middle.
I'm not expecting shells and cheese creamy, just something a bit more than what a traditional baked mac-n-cheese looks like. Mine has almost no liquid left whatsoever.
I have cut back on the amount of noodles - I have increased the cheese mixture by 25% - I have decreased smoke time to the point I get just a light golden color. The inside still ends up "not creamy". Maybe I can try 150 degrees for the 1st hour to really give it the smoke then bump it to 250 to get some color? What should the finish temp be?

 

[dirtsailor2003]

Not knowing whats in Jeff's recipe using heavy cream or half n half in place of milk will up the creamyness. Even whole milk will be creamier compared to 2% or less.
Another option is to add cream cheese. That too will cream it up.

 

[tropics]

Not knowing whats in Jeff's recipe using heavy cream or half n half in place of milk will up the creamyness. Even whole milk will be creamier compared to 2% or less.
Another option is to add cream cheese. That too will cream it up.

Cream Cheese I agree it is in my recipe
Richie

 

[dirtsailor2003]

One other suggestion, using cheeses like monterey jack or brie will also amp up the cream factor.

 

[TRKLGND69]

The only pic I have is of the top to show the beautiful color. No pics of the middle.
I'm not expecting shells and cheese creamy, just something a bit more than what a traditional baked mac-n-cheese looks like. Mine has almost no liquid left whatsoever.
I have cut back on the amount of noodles - I have increased the cheese mixture by 25% - I have decreased smoke time to the point I get just a light golden color. The inside still ends up "not creamy". Maybe I can try 150 degrees for the 1st hour to really give it the smoke then bump it to 250 to get some color?

Not knowing whats in Jeff's recipe using heavy cream or half n half in place of milk will up the creamyness. Even whole milk will be creamier compared to 2% or less.
Another option is to add cream cheese. That too will cream it up.

This is a link to his recipe.

Smoked Mac and Cheese - Learn to Smoke Meat with Jeff Phillips

Here's my version of smoked mac and cheese and if you are a mac and cheese lover like I am, then you will appreciate this recipe beyond words!

www.Smoking-Meat.com

 

[TRKLGND69]

Perhaps I am just cooking it too long to get the really nice brown top. I'll make another adjustment for this weekend. Thanks everyone.

 

[dirtsailor2003]

This is a link to his recipe.

Smoked Mac and Cheese - Learn to Smoke Meat with Jeff Phillips

Here's my version of smoked mac and cheese and if you are a mac and cheese lover like I am, then you will appreciate this recipe beyond words!

www.Smoking-Meat.com

You'll need to add some other cheese to the cheddar to get a more creamy mix. The four cheese mix is fine for topping but wont get you the creamy texture.

Maybe a 50/50 mix of Monterey Jack and Colby Jack. Or Monterey and Gouda. Also adding in a brick of cream cheese will take you a long ways to achieving the creamy texture.

Making a Béchamel is important to getting creamy results and the recipe has you doing that.

Only other suggestion I can make is to reduce the cooking time and run the mac under the broiler to get the top layer crusty.