No Boil Smoked Mac & Cheese

Discussion in 'Side Items' started by tumbleweed1, Aug 7, 2015.

  1. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I needed a side to go with some Faux Burnt Ends I was making out of chuck roasts yesterday. I also wasn't happy with the last recipe I had made for this dish a couple of weeks ago & wanted to try another, as we love our mac & cheese. The recipe I chose was found right here at SMF by member bpopovitz. He posted it about 5 years. It looks like he hasn't been online here in a while, but wherever you are bpop- thank you. Great flavor & all made in ONE dish. I did tinker with it a bit, but it's still basically what he came up with.

    3 cups uncooked macaroni

    1 stick butter

    12 oz shredded cheddar

    4 oz shredded mozzarella

    4 cups milk

    salt & pepper to taste

    Pour out the  mac & cut up the butter-


    Add your cheeses, milk, salt & pepper-


    Smoke it up-


    I smoked it at about 250 for an hour, then bumped it up to 270, as the meat was about done. You could probably do it in an oven in an hour at 350 too, if you had too, but don't forget the Liquid Smoke if doing so.

    TW
     
    smoky pete, disco, kgaspar and 2 others like this.
  2. bmaddox

    bmaddox Master of the Pit

    I like the no boil idea. I might have to give this a try. 
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I wonder, with the baked version, what effect would skinning it with foil have?
     
  4. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I've tried several no boils in the house (crock pot), but never really liked any of them. This one's pretty good.
    BW, the original recipe did say (& I forgot to include) that when doing in the oven at 350, to cover it with foil for just the last 15 minutes to keep it from getting too brown. I had it in the smoker & stirred it several times to get everything to mix together. there was quite a bit of oil laying in it from the cheese the first time I stirred it, but it kept getting thicker & blended together pretty nice.

    TW
     
    jlieb likes this.
  5. Another item added to my list of things to try!
     
  6. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Tumbleweed, That is a awesome [email protected] recipe, I've made that many times. I would also try Les's3176 [email protected], it is awesome if you have the time. Use the search bar at the top of the page and look for the recipe.

    Rp
     
  7. Here is my shot at this. following 1/2 of Tumbleweed1 recipe, except for adding some pulled beef from the freezer. About 30 minutes in,

     
    jlieb likes this.
  8. tumbleweed1

    tumbleweed1 Smoking Fanatic

    It's definitely good!
    I will check it out- thanks.
    How'd it work out?

    TW
     
  9. I thought it was great. My wife didn't like it as well as I did. My smoker was running a little hot and I let it get a little over cooked. I'm still learning. Thanks for bringing this back up.
     
    Last edited: Aug 9, 2015
  10. Getting ready to put this on the smoker, does anyone know about how long it will take at 250?

    Also, should it be stirred at any point or just let it be?
     
  11. tumbleweed1

    tumbleweed1 Smoking Fanatic

    It took mine about 2-2.5 hours.

    The less you stir it, the browner the top will get, but you'll get more smoke in it by stirring it several times.

    TW
     
  12. Thanks for the responses.

    Took mine about 3.5 hours. I think it was because I had so much going on in there (butt, fatty, beans, mac) and it was my first time with the new gridiron. 

    Everyone really like them and I really liked how simple they were to get ready. Only stirred once about 2 hours in, next time will maybe stir some more and try to get a little more smoke.
     
  13. floridasteve

    floridasteve Smoking Fanatic

    I've made this several time and it's my go to recipe for Mac n cheese. I usually add about 4oz or so of velveta to make the sauce a little creamier. The last batch I made was a little too smokey, so you do need to be careful about leaving it in too long.
     
  14. muralboy

    muralboy Smoking Fanatic

    adding this one to the list - looks great
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the recipe!

    Points.

    Disco
     
  16. This is so good! I served this with burnt ends mixed in. I was nervous about the no boil, but this is now my go-to. Looking to try some Gouda or muenster next time around.
     
  17. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Glad you enjoyed it.

    It's pretty much the only way I make it now, whether in smoker or in the oven indoors in the cold weather.

    Easy & good.

    TW
     
  18. I made this a second time. This time I tried the whole grain elbow macaroni. Will not use the whole grain again. They seemed to be a little chewy and did not really expand and get soft like the regular macaroni. Did add a little velveeta and seemed to be a little creamier. I don't think i will ever spend time boiling mac again for smoking though, this way is so fast, easy and good.
     
  19. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I like the regular, large Creamettes brand.

    This recipe works just as good in the oven at 350 for about an hour, too.

    TW
     
    Last edited: Dec 8, 2015
  20. No offense TW, but what fun would it be in the oven. [​IMG]  That only gives 1 hour for your favorite beverage.

    I will have to give the creamettes a try. 

    Another note worth mentioning, we use fat free shredded cheese, I know this is not the best (tasting) way to do things, but the original one we did turned out very tasty. (and technically really was more healthy for us). This also maybe why adding velveeta helped out. ( of course it is 2% velveeta [​IMG])

    If I am going to keep smoking things and eating this good, I have to try to eat some healthier items here and there.
     

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