Thanks for fixing the thread..... I found it.... Sure looks like I need to make some Mac n Cheese now....
That is awesome! Thanks for the feedback.
Tweak it whatever way you want and see.
Sqwibb, if I was to back off on the cream cheese a tad and add a little more velveeta, would that make it more cheesy/ creamier?
Any wood is fine, just cover it at some point so it's not too smokey... unless that's what you want.
I plan on making recipe# 3 tomorrow and was wondering what wood you would recommend. I have hickory, cherry, apple, oak, maple to choose from. Thanks.
Sounds good. ThanksAny wood is fine, just cover it at some point so it's not too smokey... unless that's what you want.
I like a tiny hint of smoke on the mac and cheese, but if you like that smoky goodness, try using a smoked Gouda or something similar.
Glad you liked it... Great pic
We tried this Mac and Cheese with a pre-cooked ham the other day and I have to say this is the best Mac and Cheese we've ever had. So creamy and full of flavor!
You should try it sometime as a solo, when you meat is all smokey it makes any other smoked item taste less so. The same with the wicked beans. yes they do have less smoke taste to begin with but its much more discernible when eaten without a table full of smoked meats. Another big part of it is the ability to cook supper with sides all together in the smoker. Keep that cooking heat and yourself outside so the bride can relax a little before she has to do the dishes and clean up...... <Chuckles>
I made this last night and I was amazed how much liquid disappreared, thought it looked way too runny to start but ended up being even a little drier than I prefer. But I think that can be corrected with tweaking some ingredient amounts. What I'd like to ask others that have made this before, was it really smoke flavored? I could not really discern as much smoke flavor as I had anticipated there being. After smoking beans and getting such a rich, smokey flavor, I thought the mac & cheese would also take on a lot of smoke. Is it because we don't stir the mac & cheese that it doesn't get much smoke?