The only pic I have is of the top to show the beautiful color. No pics of the middle.A Pic of yours would help everyone idea of creamy is never the same.
RichieMac&Cheese W/Bacon & Easter Ham
I was given a package of Cheese Curd and questioned if anyone had tried it in Mac & Cheese,no one had tried it for smoked so I smoked it yesterday. Dupont Cheese Curd Shredded some Pepper Jack Cheese Found some Tillamook Sharp Cheddar Dupont Cheese Curd is lumpy I left some big pieces in the...www.smokingmeatforums.com
Cream Cheese I agree it is in my recipeNot knowing whats in Jeff's recipe using heavy cream or half n half in place of milk will up the creamyness. Even whole milk will be creamier compared to 2% or less.
Another option is to add cream cheese. That too will cream it up.
The only pic I have is of the top to show the beautiful color. No pics of the middle.
I'm not expecting shells and cheese creamy, just something a bit more than what a traditional baked mac-n-cheese looks like. Mine has almost no liquid left whatsoever.
I have cut back on the amount of noodles - I have increased the cheese mixture by 25% - I have decreased smoke time to the point I get just a light golden color. The inside still ends up "not creamy". Maybe I can try 150 degrees for the 1st hour to really give it the smoke then bump it to 250 to get some color?
This is a link to his recipe.Not knowing whats in Jeff's recipe using heavy cream or half n half in place of milk will up the creamyness. Even whole milk will be creamier compared to 2% or less.
Another option is to add cream cheese. That too will cream it up.
This is a link to his recipe.
Smoked Mac and Cheese - Learn to Smoke Meat with Jeff Phillips
Here's my version of smoked mac and cheese and if you are a mac and cheese lover like I am, then you will appreciate this recipe beyond words!www.Smoking-Meat.com