- Joined Jun 7, 2012
Gonna give this one a try today.
Did you use the pre-shredded in a bag type cheddar? If so try a good quality sharp cheddar block and grate it yourself. I seem to remember reading cheap stuff tends to be really oily like that because it's partly made with oil/fat as a filler instead of just milk. I make a baked mac & cheese that uses 12 ounces of cheddar, 3 cups milk, etc. and it never turns out oily/greasy. It also only uses 3 tablespoons of butter & flour combined into a roux though. Since the OP's recipe is using nearly 3x that amount of butter (one stick 8 tablespoons) that could be partly it, especially if you used a margarine type product instead of real butter.I tried the oven version with mixed review. The best part of the recipe was that it was EASY!!
We went with 12 oz of Cheddar and 4oz of cream cheese (because that's what I had on hand). After 45 minutes added some nice crispy bacon and topped it with a layer of cheddar. The texture was a little off due to the cream cheese. Overall the taste was good, but greasy. I'm thinking about using a ricotta or something that melts a little better than cream cheese. Thanks for the recipe! Once I get it dialed in in the oven, I'll smoke it!
Sent from my SPH-D700 using Tapatalk 2
Sorry for the late response... I would put it all together, but leave the milk out till you are ready to cook it.I am going to give this a try today. I was wondering if anyone has mixed this up in the morning and put it in the fridge and then pulled it out to throw in the smoker later in the day? I was just wondering if the pasta would turn out funky sitting in milk for several hours. I will try and post pics.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.