Mac and cheese on the Smokin It #3

Discussion in 'Side Items' started by dert, May 4, 2013.

  1. dert

    dert Master of the Pit

    Made a batch of Mac and cheese today

    Used cavatappti (1#), 3 cups shredded cheddar blend, asiago, parm, 2 oz of Monterary Jack, 4 slices Swiss American, and two slices of American with a couple of egg whites and milk and half and half.

    Mixed it up and topped with another cup of shredded cheddar

    On it goes and the tri tips come off at 138 IT

    Set het to 250 for an hour...
    Last edited: May 4, 2013
  2. dert

    dert Master of the Pit

    Not the best, kind of mealy... Should use more pp cheese...
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great how did it taste , you made me very hungry nice post
  4. dert

    dert Master of the Pit

    Taste was good, needs more valveeta or canned cheese soup...

    Next time!
  5. Looks great!! Can’t wait to try this one!  How long did you smoke it?
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good and probably was. I , however don't go the M&C route , Too much as a Kid .

    Should try it for my guest pleasure.

    Thanks for the Q-view and as always ...
  7. [​IMG]looks pretty good to me...i can think of 10 things off the top of my head right now that are definitely worse, coincidently theyre all in MRE rations...hahaa..
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Hey Dert...I'd agree with the 'looks good', however you're the one eating it & looks can be deceiving. Cavatappi is one of my fav pastas. Growing up it was always elbow mac and velveeta cheese...that was M&C. Good for one time that it set up like concrete. There are a coupla of really good ones posted on here. I think the last time I made some I blended 2 recipes together....Squibs and somebody elses I can't remember. Good luck with the next batch....Willie

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