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No Boil Smoked Mac & Cheese

pabeef

Smoke Blower
78
35
Joined Oct 24, 2016
Thanks CrazyMoon
I am fortunate to live in the Indian head region of northwestern WI. We had a 8 point buck within 30 yards of the house the other day we see deer on a regular basis. 13 lakes within 8 miles of the house and all kinds of critters come in or can be found in the area
 

Njpmoose

Newbie
4
2
Joined Jul 15, 2018
I've noticed my first attempt, like others have said, is not very creamy. It was still good but not how I like it. To solve this, dust until the last 30 min or so and add about 1/4-1/2 cup real mayonaise and stir in. It helped make it a lot more creamy and gave it a little tang which is good in mac and cheese.
 

bpopovitz

Meat Mopper
243
28
Joined Jul 29, 2008
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
Thanks for the shout out a Tumbleweed. It’s been a few years since I’ve been here, but I am back. Good to see some of my ideas still kicking around.
 

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