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No boil Macaroni Mac & cheese

lucky13

Smoke Blower
133
11
Joined Jun 11, 2010
FYI - follow the directions on the 9 x 13 pan!  My wife saw the recipe laying on the counter and thought it would be good for supper last night.  When I went to foil it 45 minutes into it I found she had put it in a casserole bowl (and they say men don't read directions???).
  Had a nice 1 inch layer of liquid on top.  So, i dumped it into the 9 x 13 pan (uncovered) for an additional 15 and most of the liquid evaporated.  Still tasted good, just pretty runny. 
 

sqwib

Smoking Guru
OTBS Member
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Joined Sep 25, 2007
Agreed on the 9 x 13, I believe the reasoning behind that would be more surface area for evaporation, and plus you get more smoke
 

bpopovitz

Meat Mopper
243
28
Joined Jul 29, 2008
SQWIB,

I haven't tried much variation from the recipe other than the cheese types.  My personal fav is
oz co-jack,
of mozz,
parm and
provolone.  But I like the idea of using cream cheese / heavy cream, that's how I make the base to my alfredo sauce, wonder why i dint think of that sooner.... DOH.   Something to add to the to do list.....
 

sqwib

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Doing a batch this weekend...hopefully.

I will post some Q-View
 

gatorfan316

Newbie
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10
Joined Aug 9, 2010
I made mine and added bacon bits (the real kind) to it and it was good. I had left overs the next day and it was GREAT. I guess that the sitting and melding together makes it just phenomenal.
 

mnjosh

Fire Starter
30
10
Joined Jul 5, 2010
Just rocked this out today and it was great!

Tnx JIRodriguez for the brocolli idea (picked up at the farmers market this AM)

Added some morels and other wild mushrooms to make it even better.



 
Last edited:

shtrdave

Smoking Fanatic
666
16
Joined May 11, 2010
Made this tonight for the GF had a 10 x 15 dish so I used about 3.5 cups of pasta shells medium. and 6.5 milk, added some chopped onion and topped it with peperoni.

She loved it took a bunch with her for lunch tomorrow. Thanks for the recipe, going to try some other things with his.
 

gatorfan316

Newbie
26
10
Joined Aug 9, 2010
WOW great pics Josh. Looks like you rocked that mac & cheese with your veggie additions. I will have to give that a shot next time.
 

sqwib

Smoking Guru
OTBS Member
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Joined Sep 25, 2007
Just rocked this out today and it was great!

Tnx JIRodriguez for the brocolli idea (picked up at the farmers market this AM)

Added some morels and other wild mushrooms to make it even better.



Damn! that dish looks like "Chicken Divan"
 

carson627

Smoke Blower
112
11
Joined Jun 14, 2010
Folks,

I'm here to testify.  This stuff rocks.  Onions, shrooms, broccoli and pulled pork.  I substituted a can of cream of mushroom for a cup of milk.

We have a new family favorite.

Thanks a million!
 

circuit theory

Fire Starter
39
10
Joined Oct 22, 2009
This looks SOOOoooooo good !  I just put mine in the smoker and will hopefully be done with it in 2 or 2 and a half hours. 

I can't find macaroni style pasta out here so I just went with a different tube type pasta.  I mixed in some half cooked bacon and some eggplant.

I used velvetta (SP?) and "natural cheese" which is what they call almost every type of cheese in japan.  I took a tip from this post and substituted 1 cup of milk for 1 cup of cream.

I will get some pics for you all up before I and the wife eat it.

Tom
 

dtcunni

Meat Mopper
253
11
Joined Dec 1, 2010
Just the recipe I was looking for! I think i'll add some jalopenos though :cool:
 

jeeplj

Fire Starter
54
10
Joined Dec 22, 2009
So I tried bpopovitz’s recipe last night with a few tweaks to try and make it creamer. First I used 6 oz Velveeta and 10 oz of cheddar cheese. Next I used 2 cups of heavy cream and 3 cups of milk. For extra kick, topped it with chopped jalapenos. Thought it was really good it did not get creamy. Basically the ingredients don’t blend on their own and I think that is what is needed to make the mixture creamy. However it was very good and is defiantly a dish I will repeat often, but if you want it smooth and creamy texture you will need to melt and blend your ingredients which puts an end to the one dish method. 

So it may look a little chunky, but the taste is perfect. I say leave it unblended!
 

bpopovitz

Meat Mopper
243
28
Joined Jul 29, 2008
So I tried bpopovitz’s recipe last night with a few tweaks to try and make it creamer. First I used 6 oz Velveeta and 10 oz of cheddar cheese. Next I used 2 cups of heavy cream and 3 cups of milk. For extra kick, topped it with chopped jalapenos. Thought it was really good it did not get creamy. Basically the ingredients don’t blend on their own and I think that is what is needed to make the mixture creamy. However it was very good and is defiantly a dish I will repeat often, but if you want it smooth and creamy texture you will need to melt and blend your ingredients which puts an end to the one dish method. 

So it may look a little chunky, but the taste is perfect. I say leave it unblended!
The last time I tried ths again I simply stirred it a bit more often, I know that goes against the leave the smoker door closed rule, but it did turn out a bit creamier.  Personally I like the chunkier Mac.  I'll say it again.  I love this place for the simple reason of sharing ideas and what grows from that.
 
 

solaryellow

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Group Lead
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Joined Jul 26, 2009
I started playing with this on Friday evening and was very impressed. I am on my fourth iteration of messing with the recipe and I can tell you cream cheese will make it creamier but you do have to mix it in. Thanks for posting it bpopovitz!
 

SmokinAl

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Somehow I missed this thread.

I will definitely give this a try!
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
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Joined Nov 12, 2010
Amazing recipe and mods to it... Like Al, I just found this... It is already in the SMF cook book and all the comments are added as well...  Dave loves mac & cheese...  Thanks all
 

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