- Nov 8, 2016
- 679
- 808
Well usually when I smoke my Mac n cheese I do it in the smoker after it’s all together with some bacon on top. Think I got the recipe from Jeff on here. It’s fantastic, everybody loves it, but I’m bored so thought I’d try it a different way. My plan was to use 16oz of cheddar I smoked last year along with some purchased smoked Gruyere, 2:1 cheddar to Gruyere. The other thing I did different was I made PBBE’s and layered them throughout the Mac n cheese to replace the crumbled bacon on top. Came out very good. I overcooked the Mac n cheese by a minute or so and the smoke flavor from my cheese (rested 6 months) wasn’t as pronounced as my old method of smoking the entire dish , but all in all a success, and always fun to recreate. As you’ll see I threw a couple small racks of Heritage St Louis on for good measure.
Made traditional PBBE. Only differences I cut up smaller than usual and stayed very light with the glaze so it didn’t turn the dish brown when incorporated with the white cheeses.
Took the spares to ~198, they were nicely cooked but they were thinner than I hoped for. Bought From online butcher so didn’t get to pick my slabs. Price of convenience.
Made a roux then added the smoked cheeses to make a thick cream sauce, in the ramakens layered the Mac n cheese and chunks of belly. Topped with a mixture of melted butter, Panko, parm and smoked paprika. Then under broiler for a few minutes.
Verdict: It was very good. Definitely creamier than smoking the entire dish. Like I mentioned, I could use more smoke flavor so next cheese batch I’ll really lay on the smoke or Might tinker with smoking The cheese sauce after it’s made. Searching thru your bowl to find the next PBBE is fun tho. Thanks for lookin
Made traditional PBBE. Only differences I cut up smaller than usual and stayed very light with the glaze so it didn’t turn the dish brown when incorporated with the white cheeses.
Took the spares to ~198, they were nicely cooked but they were thinner than I hoped for. Bought From online butcher so didn’t get to pick my slabs. Price of convenience.
Made a roux then added the smoked cheeses to make a thick cream sauce, in the ramakens layered the Mac n cheese and chunks of belly. Topped with a mixture of melted butter, Panko, parm and smoked paprika. Then under broiler for a few minutes.
Verdict: It was very good. Definitely creamier than smoking the entire dish. Like I mentioned, I could use more smoke flavor so next cheese batch I’ll really lay on the smoke or Might tinker with smoking The cheese sauce after it’s made. Searching thru your bowl to find the next PBBE is fun tho. Thanks for lookin
