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SQWIBS Macaroni and Cheese

Discussion in 'Side Items' started by sqwib, May 4, 2011.

  1. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Thanks for fixing the thread..... I found it....   Sure looks like I need to make some Mac n Cheese now....     
  2. hova1914

    hova1914 Smoke Blower

    Looks great! Gonna hafta try this!
  3. OK, just put Recipe #3 on.  

    Made some changes to the roux, chopped onions instead of powder, no mustard or hot sauce (yankees, no hot), chopped up some leftover smoked chicken and added it.  Also, doubled the macaroni as the roux was A LOT for only 2 cups cooked mac.

    Also, using a 10x10 roaster pan to fit our little MFS.

    Here's how she looked after 3 hours at 250:

    Last edited: Nov 12, 2013
  4. pacedawg

    pacedawg Fire Starter


    Unbelievable recipes. I just tried #3 and my wife thinks it was the best she ever had. It came out creamy yet nice and thick. Again, much thanks for your posts. It was incredible.

  5. sqwib

    sqwib Smoking Guru OTBS Member

    That is awesome! Thanks for the feedback.
  6. pacedawg

    pacedawg Fire Starter

    Sqwibb, if I was to back off on the cream cheese a tad and add a little more velveeta, would that make it more cheesy/ creamier?
  7. I plan on making recipe# 3 tomorrow and was wondering what wood you would recommend. I have hickory, cherry, apple, oak, maple to choose from. Thanks.
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Tweak it whatever way you want and see.

    Cream cheese and Velveeta are both Creamy, try omitting the cream cheese and see what happens.
    Any wood is fine, just cover it at some point so it's not too smokey... unless that's what you want.

    I like a tiny hint of smoke on the mac and cheese, but if you like that smoky goodness, try using a smoked Gouda or something similar.
  9. pacedawg

    pacedawg Fire Starter

    Thanks Sqwib.
  10. Sounds good. Thanks
  11. We tried this Mac and Cheese with a pre-cooked ham the other day and I have to say this is the best Mac and Cheese we've ever had.  So creamy and full of flavor!

  12. sqwib

    sqwib Smoking Guru OTBS Member

    Glad you liked it... Great pic
  13. I made this for Christmas dinner and it was a hit. Everyone loved it. I plan on making another batch for tomorrows dinner. Thanks SQWIB for the recipe.
  14. Yes Thanks you SQWIB Thank You very much for sharing that recipe.  Its for sure a keeper

  15. superdave

    superdave Smoking Fanatic

    Goldfish crackers or Cheez-its make a great mac & cheese topping.
  16. superdave

    superdave Smoking Fanatic

    I made this last night and I was amazed how much liquid disappreared, thought it looked way too runny to start but ended up being even a little drier than I prefer.  But I think that can be corrected with tweaking some ingredient amounts.  What I'd like to ask others that have made this before, was it really smoke flavored?  I could not really discern as much smoke flavor as I had anticipated there being.  After smoking beans and getting such a rich, smokey flavor, I thought the mac & cheese would also take on a lot of smoke.  Is it because we don't stir the mac & cheese that it doesn't get much smoke?
  17. Dave, I've made this a few times (we have loved it every time) and I think its always had ample moisture to the point where its even creamy when warmed up in the microwave later!.  As for the smoky flavor I've discovered that the top ( I will call it crust) of it has a very smoky flavor but once you get below that you tend to lose the smoky flavor.  I never thought about stirring it to try and disperse the flavor more I will have to remember to try that next time we make it.  This has always been done on my UDS uncovered on the top rack in a foil pan.  [​IMG]
  18. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    You should try it sometime as a solo, when you meat is all smokey it makes any other smoked item taste less so. The same with the wicked beans. yes they do have less smoke taste to begin with but its much more discernible when eaten without a table full of smoked meats. Another big part of it is the ability to cook supper with sides all together in the smoker.  Keep that cooking heat and yourself outside so the bride can relax a little before she has to do the dishes and clean up...... <Chuckles>
  19. superdave

    superdave Smoking Fanatic

    I know sometimes the stuff tastes a little smokier the second day too.  I'll have leftovers tonight so I can see if it gained any smoke overnight.
  20. superdave

    superdave Smoking Fanatic

    I'm going try try second attempt of this recipe this weekend and was considering melting my cheeses and milk in the smoker prior to mixing with the mac.  Anyone have any thoughts about this twist?