My family has come to expect that my Mac n Cheese will be available at gatherings and today was no exception. With my niece's college graduation party and a pot luck, Uncle Dom is expected to bring what is known as my "world famous Mac n Cheese" (their words, not mine).
I figured I'd take some pics during this morning's prep work and document the procedure. I made the executive decision to prep two batches which was smart on my part as it all went. Nieces, nephews, great nieces and great nephews devour this. I've used the same recipe for years. If I ever change it, I'm screwed. Once in a while I've added ham and once I added lobster. But 99% of the time I make this the same way and it's always well received, including today.
The recipe I use is from here -
http://smoke-n-brew.blogspot.com/2009/10/mac-n-cheese.html
I've never included the Sherry and have never used the Gouda. I buy whatever cheese I'm in the mood for, today called for Sharp Cheddar, Colby Jack, Yellow Cheddar. Some pics.
The ingredients -
Cheese (about 12 oz.) gets shredded with my Mouli grater -
Dry ingredients are mixed with the cold butter with a pastry blender -
In the meantime the onion and red pepper are sauteed in EVOO. I tone down the amounts since I'm about the only one who likes onion, but this dish isn't all about me -
After the onion and red pepper are softened, add in the butter and flour/spices mixture to make a blonde roux -
Once thickened a bit, add in 2 1/2 cups of Half n Half. I usually add 2 cups Half n Half, 1/2 cup 1% Milk (an effort to "tone down calories" or so I tell myself). :mrgreen:
Lower the heat, stir until thickened making a Bechamel sauce -
Add in the grated cheeses and combine -
Add 1 lb of cooked pasta -
Transfer to a CI Dutch oven and top with grated Parmesan. I never use the bread crumbs from the recipe and once topped it with crumbled Cheez-Its which folks disliked (it's all about being consistent when it comes to this recipe). I stick to what works and what the family likes.
Normally I use my Lodge Dutch oven if it's going out to the grill. Since today this was being prepared for a party I used my Le Creuset Braiser for one batch, the Lodge Enamel Dutch Oven for the second. Yep, it's sometimes about presentation.
Both were baked indoors uncovered in a 375 deg F oven, around 40 min for the Lodge, 30 min for the Le Creuset since it's a shallower pan. Out on the grill, temps are probably about the same. Does it take on any smokiness if it's baked on one of the Kamados? Perhaps a little, but nothing of significance that I've ever noticed.
The finished product -
No plated pics, sorry. I wasn't about to be taking food pics at my niece's graduation party.
I know there are many recipes for Mac n Cheese but this is the one I've used which is tried and true and loved by my family.
As always, thanks for reading this post.
Regards,
-lunchman
I figured I'd take some pics during this morning's prep work and document the procedure. I made the executive decision to prep two batches which was smart on my part as it all went. Nieces, nephews, great nieces and great nephews devour this. I've used the same recipe for years. If I ever change it, I'm screwed. Once in a while I've added ham and once I added lobster. But 99% of the time I make this the same way and it's always well received, including today.
The recipe I use is from here -
http://smoke-n-brew.blogspot.com/2009/10/mac-n-cheese.html
I've never included the Sherry and have never used the Gouda. I buy whatever cheese I'm in the mood for, today called for Sharp Cheddar, Colby Jack, Yellow Cheddar. Some pics.
The ingredients -
Cheese (about 12 oz.) gets shredded with my Mouli grater -
Dry ingredients are mixed with the cold butter with a pastry blender -
In the meantime the onion and red pepper are sauteed in EVOO. I tone down the amounts since I'm about the only one who likes onion, but this dish isn't all about me -
After the onion and red pepper are softened, add in the butter and flour/spices mixture to make a blonde roux -
Once thickened a bit, add in 2 1/2 cups of Half n Half. I usually add 2 cups Half n Half, 1/2 cup 1% Milk (an effort to "tone down calories" or so I tell myself). :mrgreen:
Lower the heat, stir until thickened making a Bechamel sauce -
Add in the grated cheeses and combine -
Add 1 lb of cooked pasta -
Transfer to a CI Dutch oven and top with grated Parmesan. I never use the bread crumbs from the recipe and once topped it with crumbled Cheez-Its which folks disliked (it's all about being consistent when it comes to this recipe). I stick to what works and what the family likes.
Normally I use my Lodge Dutch oven if it's going out to the grill. Since today this was being prepared for a party I used my Le Creuset Braiser for one batch, the Lodge Enamel Dutch Oven for the second. Yep, it's sometimes about presentation.
Both were baked indoors uncovered in a 375 deg F oven, around 40 min for the Lodge, 30 min for the Le Creuset since it's a shallower pan. Out on the grill, temps are probably about the same. Does it take on any smokiness if it's baked on one of the Kamados? Perhaps a little, but nothing of significance that I've ever noticed.
The finished product -
No plated pics, sorry. I wasn't about to be taking food pics at my niece's graduation party.
I know there are many recipes for Mac n Cheese but this is the one I've used which is tried and true and loved by my family.
As always, thanks for reading this post.
Regards,
-lunchman
& have been meaning to make some from scratch... going to give this a try.
