Mac & Cheese in MES 40

Discussion in 'Side Items' started by tropics, Jun 1, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Did some Mac & Cheese 


     1 stick butter
     pinch garlic salt
     2 Tbs  all purpose flour 
    sauteed together  

      3 c milk   room temp

     1 lb box Cavatappi 
     Large pot of water 1 Tbs salt Raging Boil
     a few bullion cubes

     1 8 oz cream cheese room temp 
     1 cup each Monteray Jack, monteray Jack W/Halapinos
     1 cup Colby, sharp Chedar Shreaded 


      Boil pasta for 5 min. drain and rince with hot water, dump into a large bowl,
     add cream cheese in large pieces add sautee mix, milk, mix well add 3 cups of
     the cheese mixing as you add. the remaining 1 C cheese save for the top.

     Place into a 9 x 13 alluminum pan cover with cheese.

     Pre heat smoker to 225* cook for 1 hr then increase the temp to 260 for 15 min
     to crisp an brown the top.

    Butter and flour GS


    Pasta Cheese didn't have the Jalapeno 

    All shredded and mixed I added some Bacon to the top

    Smoked in my MES 40 with Apple Pellets in AMNPS

    Cut to serve


    Thats not enough LOL

    Tasty and filling 

    Thanks for looking
  2. bmaddox

    bmaddox Master of the Pit

    Looks great.

    One tip, I have always read that you don't rinse pasta as this washes away the starch and the starch is crucial to getting the sauce to adhere to the pasta. I might be wrong but it seems to work for me.
  3. Looks good, Tropics. I always rinse my pasta with cold water to stop the cooking process. The first time I did mac and cheese I rinsed with hot water and it was a little overcooked for my taste. I also like to add a dusting of Jeff's rub under the top layer of shredded cheese.
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am gonna try this.

    I need a good Mac n cheese recipe.
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is true except I am looking to get rid of it,in this case makes the M&C to thick.
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    the 5 minute boil and having every thing ready makes this work.
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    It comes out real good, I don't think I will put BBB on top any more to smoky 
  8. bmaddox

    bmaddox Master of the Pit

    That makes sense. I will have to keep that in mind.
  9. blat

    blat Fire Starter

    I don't remember where this recipe came from so I can't give the author credit, but is an excellent side. I don't necessarily notice squash taste, but is very smooth and creamy. Also a plus, get a little veggie with your Mac and cheese.

    3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
    1 1/4 cups fat-free, lower-sodium chicken broth
    1 1/2 cups fat-free milk
    2 garlic cloves, peeled
    2 tablespoons plain fat-free Greek yogurt
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 1/4 cups (5 ounces) shredded Gruyère cheese
    1 cup (4 ounces) grated pecorino Romano cheese
    1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
    1 pound uncooked cavatappi
    Cooking spray
    1 teaspoon olive oil
    1/2 cup panko (Japanese breadcrumbs)
    2 tablespoons chopped fresh parsley

    1. Preheat oven to 375°.

    2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

    3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

    4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

    5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

    6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

    Note:maybe use cream cheese instead of greek yogurt, maybe a little mustard.

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