When you get that Mac & Cheese down post the recipe. I make it -and I think it’s good - just not great. Any improvements are appreciated.
I changed the recipe and this will be my next trial. I have not gotten any complaints from any of the versions yet :mrgreen:
Macaroni and Cheese
What You Need
1 Box of elbow mac (16oz)
1 ½ Cups of Cheddar Cheese Shredded
1 ½ Cups of Gouda or Moz Cheese Shredded
5 Tbsp. butter
1/3 cup flour
5 cups milk
8 oz VELVEETA, cut into 1/2-inch cubes
1/3 cup cream cheese
2/3 tsp. GREY POUPON Dijon Mustard
1/3 cup KRAFT Grated Parmesan Cheese, divided
½ teaspoon of black pepper
*Grate a little extra cheeses to add to top before cooking
How To Make It
1. Heat smoker to 225°F.
2. Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water; drain. Combine shredded cheeses.
3. Melt 5 Tbsp. butter in big pan or pot on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. (Do not cook until browned.)
4. Whisk milk gradually into butter mixture; cook on medium heat 5 min. or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
5. Add remaining shredded cheese mixture to the sauce along with the VELVEETA, cream cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
6. Smoke at 225 for 2 hours or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.
*Notes:
*don't let milk mixture get too thick as to keep mac/cheese creamier
*add 1/2" cubes of mozzarella half way down into dish before cooking for extra gooy stringy effect
*If dish is cold smoke at higher temp for shorter so not too smokey
