Lot's of Mac & Cheese recipes but this is about as easy as as it gets and can be modified any way you choose.
MAC and CHEESE
Ingredients
2 cups Elbow Macaroni
3 cups Milk ( or fat free milk)
2 cups Heavy Whipping Cream (or fat free whipping cream)
1/2 stick Butter
1 ea 8oz package Shredded Cheddar Cheese
1 ea 8oz package Combination of Colby and Monterey Jack cheese cubes
salt and pepper to taste
Directions
Put the dry macaroni elbows in a pan (somewhere around 9”x13” size)
Yes, dry macaroni. You don't need to pre cook.
Melt the butter, and then pour it over the macaroni
Add cheddar cheese (save some to sprinkle on top)
Add Colby/Monterey Jack cheese
Add milk
Add heavy whipping cream
Salt and pepper to taste
Give it a stir
Into the smoker at 250 degrees for approximately 1hr 50 min. (Closer to 2 hrs at high altitude)
(Stir another time or two during the early cooking process to make sure cheese cubes have melted).
Sprinkle the remaining cheddar cheese on top.
Optional: Into the oven on broil for a few minutes until you get the desired color.
Can also sprinkler Panko bread crumbs on top before going into oven or use a torch to brown it.
OPTIONAL: ADD CREAM CHEESE, GREEN CHILI, HAM, BACON or ???
The elbows with the melted butter poured on:
Then sprinkle the cheddar cheese:
Then the Colby/Jack cubes:
Then milk and the heavy whipping cream:
Lastly the finished product:
Took it out of the CampChef right near end and sprinkled remaining cheddar, some Panko bread crumbs. and some crumbled bacon.
Forgot to show a picture of adding the green chilies.
Added about 1/3 cup of medium chilies.
All that layering really isn't necessary since you stir it all up at the end anyway.
Just did it for show & tell.
When you pour the butter over the elbows, they will tend to stick a bit, but stir them and they will loosen.
I made a Salsa meatloaf at the same time. It was in the LSG grill.
Will post a thread with that recipe shortly.
Here is the picture of the plate, some good ol' comfort food:
MAC and CHEESE
Ingredients
2 cups Elbow Macaroni
3 cups Milk ( or fat free milk)
2 cups Heavy Whipping Cream (or fat free whipping cream)
1/2 stick Butter
1 ea 8oz package Shredded Cheddar Cheese
1 ea 8oz package Combination of Colby and Monterey Jack cheese cubes
salt and pepper to taste
Directions
Put the dry macaroni elbows in a pan (somewhere around 9”x13” size)
Yes, dry macaroni. You don't need to pre cook.
Melt the butter, and then pour it over the macaroni
Add cheddar cheese (save some to sprinkle on top)
Add Colby/Monterey Jack cheese
Add milk
Add heavy whipping cream
Salt and pepper to taste
Give it a stir
Into the smoker at 250 degrees for approximately 1hr 50 min. (Closer to 2 hrs at high altitude)
(Stir another time or two during the early cooking process to make sure cheese cubes have melted).
Sprinkle the remaining cheddar cheese on top.
Optional: Into the oven on broil for a few minutes until you get the desired color.
Can also sprinkler Panko bread crumbs on top before going into oven or use a torch to brown it.
OPTIONAL: ADD CREAM CHEESE, GREEN CHILI, HAM, BACON or ???
The elbows with the melted butter poured on:
Then sprinkle the cheddar cheese:
Then the Colby/Jack cubes:
Then milk and the heavy whipping cream:
Lastly the finished product:
Took it out of the CampChef right near end and sprinkled remaining cheddar, some Panko bread crumbs. and some crumbled bacon.
Forgot to show a picture of adding the green chilies.
Added about 1/3 cup of medium chilies.
All that layering really isn't necessary since you stir it all up at the end anyway.
Just did it for show & tell.
When you pour the butter over the elbows, they will tend to stick a bit, but stir them and they will loosen.
I made a Salsa meatloaf at the same time. It was in the LSG grill.
Will post a thread with that recipe shortly.
Here is the picture of the plate, some good ol' comfort food:
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