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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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The LeCheffre "Alternate Theory of the Crime" Macaroni and Cheese

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  • Top | #1

    The LeCheffre "Alternate Theory of the Crime" Macaroni and Cheese

    Shortly after registering here, I started using LeCheffre as my online nickname, rather than PotKettleBlack. My wife made me my own logo and everything, back when I had hair and didn't wear glasses, but since I was already established here as PKB, I decided not to change to LeCheffre, even though that's me nearly everywhere else.

    Way back, a decade ago, when I was doing my previous successful round of low carbohydrate living, I used a low carb pasta, and took the roux out of the cheese sauce for baked Mac and Cheese. Turns out, that low carb pasta is not as low carb as they would have had us believe (but I still lost a ton of weight... well, really 3% of a ton, if we're going to be precise), so this is not really a LCHF/Keto recipe, so much as an alternative theory of what M&C should be like.

    Aside from getting the roux out, I have traded some level of creaminess off for an increase in flavor. The limitations of roux based cheese sauces are two fold: textural issue (graininess) and flavor ceiling (there's only so much cheese flavor you can load into a roux). As such, the LeCheffre Alternate Theory might be the M&C that best shows off the cheese, so it's worth using the good stuff.

    Ingredients:
    • 1 lbs pasta (short format... I prefer cavatappi/celantani or rotini/fusili, but penne rigate, macaroni, shells, whatever work... I think orichette would sit too flat)
    • 3 large eggs
    • 8 oz cream cheese - room temp so soft. Not the spreadable... the real brick.
    • 8 oz heavy cream
    • 4 oz butter + 2 T reserved (4 oz softened or melted... 2T melted)
    • 16 oz grated cheddar (go full flavor here)
    • 16 oz gouda or mozz, or swiss (go for meltability and flavor... I think mozz generally melts too much, but if you like that stretchiness, it's what you want... I think gouda provides the best option here, but mild cheddar would work too)
    • Tabasco or other hot sauce - to taste
    • Black Pepper to taste
    • Dry white wine (optional... to texture... see recipe)
    • 6 cloves garlic, minced
    • Panko, crispy onions, corn flakes, whatever crispy to top. I like a mix of about 2:1 panko to crispy onions
    Directions:
    1. Cook pasta. Salt the water before cooking, like to the 3-5% ocean salinity. Cook 2 minutes short of package instructions for al dente.
    2. Blend eggs, cream cheese, heavy cream and 4 oz. butter
    3. Working in batches, blend the cheese into the egg/cream mixture. Add garlic, pepper, hot sauce.
      1. It will be very thick. If it gets too thick to blend, add the white wine to loosen it up. It should be looser than spackle, roughly toothpaste texture.
    4. Mix cooked, drained pasta into cheese mixture.
    5. transfer to casserole or cast iron pan.
    6. Mix topping with 2 T melted butter. Top mac and cheese with mixed topping.
    7. Bake at 300 convection, or 350 non-convection for an hour. Watch topping. Foil top if it catches.
    8. Allow to cool, and serve. It should cut like a lasagna.
    I made it on the Grilla last time out, first time I'd made it in several years, and was a huge hit with the guests. Click image for larger version

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  • Top | #2
    Holy schneikies. That looks awesome. I'm gonna go put my cardiologist on speed dial, then I'm heading to the store for some cheese.

    Comment


    • Top | #3
      Looks good - like a have to do recipe. Thanks for sharing. BTW ribs look just as good.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        They were pretty good, but some berkshire shiners... I'm done with berkshire ribs...

    • Top | #4
      Sounds amazing! I like the no roux part especially . Definitely gonna have to do this .Thanks for posting!

      Comment


      • Top | #5
        That sounds seriously delicious, amigo!
        I'll be givin it a whirl!
        Thanks fer sharin yer receipt, an technique!

        Comment


        • Top | #6
          Is LeCheffre a Bond reference pun, changing LeChiffre to LeCheffre for culinary reasons?

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Yay! Someone gets it.

        • Top | #7
          Well LeCheffre (sounds like La Jeffrey), that's a nicely done recipe. Glad you posted it. Like most kids, mine are rather fond of mac and cheese, I'm going to give your version a try. Thanks for being a recipe poster by the way, give us more Le Chef !!!

          Comment


          • Top | #8
            Those 2 reasons you gave about the roux are exactly why I don't eat much of my wife's mac n cheese. Leftovers are even more grainy to me with no cheese flavor. I have to add sharp cheddar to it so I can actually taste cheese in some bites. Will have to try this recipe soon. Thanks for sharing.

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              In a blender. I’d have the cream cheese and the butter warmed up, but the cheddar and the gouda can be room temp or cooler. I do it with an immersion blender in the I-blender cup.

            • JimLinebarger
              JimLinebarger commented
              Editing a comment
              Thank you.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              The texture is somewhere between spackle and toothpaste.

          • Top | #9
            You could keto this easily. Swap out the pasta for steamed cauluflower, trade the wine for chicken stock, and use crushed pork skuns for the panko. Sounds great.

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Also, the dry white should be fairly negligible carbs. It’s not like I’m adding a full glass of Pinot Grigio.

            • Troutman
              Troutman commented
              Editing a comment
              If you don't want that glass of wine PKB I'm more than willing to take that off your low carb hands. In fact give me the whole bottle !!!

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              I'm clearly embracing the wine as I'm headed to Sonoma next month to taste a bazillion wines and pick up a case or two.

          • Top | #10
            Looks and sounds awesome! Thanks!

            Comment

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