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Smoked Mac and Cheese with an obscenely thick cheese sauce

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  • boftx
    Founding Member
    • Jul 2014
    • 919
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    Smoked Mac and Cheese with an obscenely thick cheese sauce

    Mac and Cheese with an obscenely thick cheese sauce. It is not for the faint of heart, lactose intolerant, or Vegans!

    NOTE: All measurements are "-ish". The rig was my CharGriller Pro. The pot is a Lodge 5qt Dutch oven.

    Start with a basic white sauce with 1 1/2 cups of milk and 1/2 cup heavy cream added to a roux (I used 4tbsp butter and maybe 6tbsp flour). Add 1 cup shredded cheddar, 1/2 cup Monterey Jack and 1/2 cup mozzarella. Season with paprika, cayenne, salt and worcestershire sauce. My wife would add some chopped onions and garlic, too. Edit: I'm not fond of raw onions, but maybe caramelized onion would be good, maybe one whole onion chopped and fried first. Maybe even fry a strip of bacon and fry the onion in that and then add both to the cheese sauce.

    Add in the mac (I started with 1 cup uncooked elbow mac) and top with feta or crumbled goat cheese and more Monterey Jack.

    I put it directly over the coals, uncovered, for about 10 - 15min to pick up a kiss of smoke and then moved to indirect and covered for about another 30min (well, maybe more like 45min).

    Click image for larger version  Name:	20170416_185038.jpg Views:	1 Size:	6.41 MB ID:	306093
    Click image for larger version  Name:	20170416_183624.jpg Views:	1 Size:	7.74 MB ID:	306094
    Last edited by boftx; April 16th, 2017, 09:35 PM.
  • hogdog6
    Charter Member
    • Dec 2014
    • 515
    • Liberty, Utah

    #2
    Looks cheeselicious!

    Comment

    • PaulstheRibList
      Founding Member
      • Jul 2014
      • 1599
      • Lake Charles, LA
      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
        1.) A pair of Weber Smokey Mountain 22.5's
        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
        7.) 22" Weber Kettle with Slow-N-Sear
        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
        9.) BarbecueFiretruck...under development
        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

        I'm loving using BBQ to make friends and build connections.
        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

      #3
      Nice work!

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9122
        • East Texas
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        #4
        Nice. I jacked up the Mac 'n Cheese from the Food Lab so bad not sure I could redeem myself. Never use bootleg cheese.....

        Comment


        • boftx
          boftx commented
          Editing a comment
          Lots of room for riffing on this one. I especially like to put two layers in the middle of something like goat cheese, bleu, or even parmesan just to add a "surprise".
      • tbob4
        Charter Member
        • Nov 2014
        • 2107
        • Chico, CA
        • BBQ's
          _____________________
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        #5
        Awesome!! Love mac and cheese. 5 cheese mac and cheese with jalapeños is what I am doing these days. Your photo of the mac on the fork is fantastic.

        Comment


        • boftx
          boftx commented
          Editing a comment
          Gotta try the jalapeños, sounds great with the cayenne!
      • MBMorgan
        Club Member
        • Sep 2015
        • 5679
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
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          to fiddle with a more capable cooker)
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          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #6
        Sweet! I agree with your opinion about raw onions. I pretty much always sauté them (and garlic, shallots, leeks, etc.) before adding them to anything.

        Comment

        • Huskee
          Pit Boss/Manager
          • May 2014
          • 13899
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #7
          Obscene is good when it comes to mac 'n cheese!

          Comment


          • boftx
            boftx commented
            Editing a comment
            I talked it over with my daughter and the next time I'll I fry 2 or 3 strips of bacon, fry a chopped onion in the bacon grease, then use that to make the roux and serve up some Bacon Mac 'n Cheese.
        • DWCowles
          Founding Member
          • Jul 2014
          • 9760
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #8
          Beautiful!

          Comment

          • kmhfive
            Club Member
            • Mar 2017
            • 3003
            • Northern Illinois
            • Weber Kettle -- 22.5" (In-Service Date June 2015)
              Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
              Pit Boss 820 (Retired)
              GMG Jim Bowie WiFi (In-Service Date April 2017)
              Maverick ET-733
              Fireboard
              Home-brewer

            #9
            Looks really good!

            Comment

            • Mikey C
              Former Member
              • Jan 2017
              • 64
              • Henderson,NV

              #10
              Good looking mac..Ive been throwing some crumbled bacon and green chilis in lately

              Comment

              • EdF
                EdF
                Club Member
                • Jul 2016
                • 3139
                • Atlantic Highlands, NJ
                • Uuni Pro (new kid in town)
                  Karubeque C-60
                  Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                  TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
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                  Thermapen
                  Thermapen Air
                  ThermaQ (or its predecessor)
                  Thermoworks Hi temp IR
                  BBQ Dragon & Chimney of Insanity
                  Various other stuff

                #11
                My wife's the Mac and Cheese expert around here, but her basic ploy is grab the leftover cheeses from the fridge and see what happens. It works!

                Comment

                • Atalanta
                  Club Member
                  • Jul 2016
                  • 428
                  • Barnsley's Ford
                  • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
                    Smoker: None yet, part of why I joined
                    Thermometer: 10+ yr old Taylor digital thermometer with remote
                    Sous Vide: Anovo Imersion Circulator (1st gen)
                    Coffee Roaster: Hot Top Coffee Roaster
                    Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

                  #12
                  OMG looks awesome! My BF is addicted to the M&C from the smokehouse we go to (Fireside, Feasterville, PA). We stopped there for lunch the other day and that was what he had for lunch.

                  Comment

                  • Reds Fan 5
                    Charter Member
                    • Sep 2014
                    • 235
                    • Western Springs, IL
                    • Equipment
                      Weber Genesis Gas
                      Weber 22" Kettle (black)
                      Smokenator
                      Slow N Sear

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                      Beverages
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                      Bourbon: Basil Hayden
                      Rye: George Dickel
                      Cocktail: Manhattan

                      Personal
                      Married, one child (son)
                      Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
                      Associate Dean at Chicago area university

                    #13
                    boftx That looks terrific. Pulled pork is a terrific mac n cheese add-in.

                    Comment

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