Smoking a cheese sauce for mac and cheese

Discussion in 'Side Items' started by jayunt, Nov 14, 2013.

  1. Hello all,

    I plan on making smoked mac and cheese for Thanksgiving this year, like I did last year.  The problem I have is that we go to my parent's house and have Thanksgiving around noon. I don't really want to wake up crazy early so I plan on making it the day before. Last year I did the same thing, but when trying to reheat the mac and cheese, all of the cheese sauce was absorbed into the noodles.  I added milk to thin it out, but it wasn't as good.  This year I plan on smoking just the cheese sauce and then in the morning heat up the sauce and noodles, mix them together and then broiling the top.

    Does anyone have any experience smoking a cheese sauce like this? I'm not sure if i should make any adjustments to the sauce, like making it thinner or thicker. Or even the sauce will hold the smoke flavor (I'm assuming it would, because why wouldn't it, right?).

    Any ideas/help would be awesome.

    Thanks,

    Jason
     
  2. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Jay,

    I have the same problem, how do you keep the [email protected] creamy for like an hour or so. I googled the KFC recipe cause there's seems to stay creamy for a long time, no luck in how they do that.

    I may be off your topic a bit, I cheat a bit, ok a lot with smoked [email protected]. I use the cavappiti noodles, smoked gouda, salt, oil, unsalted butter, and a block of velveeta. This is like for 2.5 lbs. of uncooked macaroni. They would never know if it is not really smoked on the smoker when using the smoked gouda. Almost forgot whole milk is in there somewhere too.

    Hope this helps, RP
     
    Last edited: Nov 14, 2013
  3. Thanks for the reply. But I am going to have the smoker up and running for the turkey and would like to use it.  I am going to just dive in and will let you know how it comes out.
     

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