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No boil Macaroni Mac & cheese

oufan75

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Thanks for posting this thread. I was looking for a yummy side to go with the boneless ham I was smoking for Turkey Day this year. I made a few mods myself to get the creamy texture.

- 2 cups elbow macaroni

- 3 cups milk

- 8oz Velveeta Cheese

- 4oz Cream Cheese

I melted the velveeta and cream cheese in the microwave and poured it over the milk and macaroni in an aluminum pan and put it on the smoker opposite of the firebox for a total of 2 hours. Make sure and check it every half hour or so and stir. You may need to add more milk as needed so it does not dry out.

I will post a pic later, but the family has loved the samples so far....

Happy Thanksgiving and thanks to bpopovitz
 

ellymae

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Just saw this one - will be taking it for a test drive - love mac & cheese.
 

n2 bbq

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Hey this looks just like what the doctor ordered.  Been wanting a good Mac N Cheese recipe for a while now.  I'll have to try this one soon.
 

oldschoolbbq

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I'll have to try this too,I do my Lazanga the same way,start dry,set in cooler all night and bake next day.
. I like simple recipies........
 

bpopovitz

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Just did this as a "gluten free" version a couple of weeks ago using the gluten free shells.  Worked real well.
 

solaryellow

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Just did this as a "gluten free" version a couple of weeks ago using the gluten free shells.  Worked real well.

My wife is sensitive to gluten and I have tried it with some spiral rice noodles and it worked out well. One other thing I am doing a bit differently now is since I am mixing everything up a few times throughout the cook is to reserve some shredded cheddar to toss on top for the last 20 minutes with no more stirring. We plan on serving this at festivals this year.
 

daveomak

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Brian, evening..... This looks killer.... Don't know how I missed it.... I even sent it to the kid.... the grand kids like mac n cheese just like gramps...  Dave
 

steel hauler

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Joined Oct 24, 2011
This recipe was awesome. I smoked it for about 2 hours at 250 over a split of pecan. I did 8oz Mozarella, 8oz Cheddar, and added about an extra 1/4 cup of macaroni. The family loved it!!
 

solaryellow

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We have sold out of this two weeks straight at festivals. We most likely will have to adjust our prices because the margin isn't there with our current prices, but it is a big hit. People are amazed when we tell them it is no boil.
 

diggingdogfarm

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Very cool!

The Mac & Cheese pie that i did for the April throwdown was also no boil, but a totally different recipe.

Smoked Cheddar, Bacon and Jalapeno Popper Mac & Cheese Pie topped with Buttery Smoked Cheddar Cracker Crumbs



~Martin
 

solaryellow

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so I'm guessing ya'll are shredding the butter for that layer?


anybody tried the shell macaroni?
I am cutting them in 1/8" thick strips.

Haven't tried shells yet but have done rice noodles for gluten free.

Sent from my DROID BIONIC using Tapatalk 2
 

baja traveler

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I cut my butter up into 1/8" pads and spread them out - figured I'd give the whole thing a nice stir at 45 minutes anyway. Glad I did, everything was a perfect finish in the end. I added a panko crust after I stirred it, and it tasted awesome. Turned on the broiler the last 5 minutes to give a nice crunch.

 

jd on ice

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Joined May 5, 2012
I'm going to give this a try today, I am going to try and substitue some of the milk with heavy cream and some of the chedder with Velveeta, I'm with Sqwib I like my mac and cheese creamy.  I will post pics and let you know how it works out.  Thanks for the recipe, it looks great.  I love all of the variations.  I am doing up a lot of pork today, now I have another dish for later in the week as well. 
 

mneeley490

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Be sure to give it a stir. I didn't, and it came out a bit watery. Didn't really mix well. Now I know.
 

jd on ice

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Joined May 5, 2012
OK so I made a few changes and I have to say it was awesome. 

1.  2 cups of uncooked elbow noodles.

2.  1 stick butter.

3.  Shredded Chedder Cheese, about 10 ounces.

4.  Velveeta cheese

5.  Mozerella Cheese

6.  2 cups heavy cream

7.  3 cups milk

I layered the cheese and the butter on the elbow noodles, then I poured the milk and heavy cream over everything.  I only put the mozerella on top and put it all in the smoker at about 230 for 2 and 1/2 hours.  Then I moved it to a 375 oven for about 20 minutes so the mozerella would brown up.  It came out awesome. 
 

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