It's cold and rainy outside. It's my turn to cook dinner but I don't want to be watching over a smoker for hours and hours (okay, maybe I'm a little grumpy) . Time for some comfort food.
There are two schools of thought when it comes to home-made Mac and Cheese. Those that like crunchy, cheesy and those that prefer creamier. I think we would all agree that either one is way better than anything that comes out of a box. The following recipe is for a creamy style (the pictures are a doubled recipe)
Ingredients
Instructions
There are two schools of thought when it comes to home-made Mac and Cheese. Those that like crunchy, cheesy and those that prefer creamier. I think we would all agree that either one is way better than anything that comes out of a box. The following recipe is for a creamy style (the pictures are a doubled recipe)
Ingredients
- 1 cup cottage cheese (not low fat)
- 2 cups milk (not skim)
- 1 teaspoon dry mustard
- Pinch cayenne
- Pinch freshly grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound sharp or extra-sharp cheddar cheese, grated
- ½ pound elbow pasta, uncooked.
Instructions
- Get your smoker going at about 250. I used hickory for a "full flavor" but use whatever you prefer.
- In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.
- Reserve ¼ cup grated cheese for topping.
- In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta.
- Pour mixture in a greased/buttered pan
- Place in smoker and cook for one hour.
- Sprinkle remaining cheese on top and cook for another hour.
- Serve and enjoy
