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Pit master Mac and Cheese

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    Pit master Mac and Cheese

    I have made Pitmaster MAC and cheese for 8,18 and 28. Meatheads recipe with some of the variations. MAGNICIENT. My approach ...no cheddar ,1 to 3 table spoons of adobo sauce/ chiles , 1/2 and1/2 three to one with milk , extra onion , garlic , diced green Chile’s , Panko bread crumbs on top with colorful paprika and since I am from NYC I put thin slices of Velvette cheese on top. Into the oven until the velvetta and macaroni show golden brown tips . Best ever Mac and Cheese

    #2
    Bravo, thanks fer sharin yer tweaks!
    Sounds right tasty!

    Comment


      #3
      I was raised on Mac and cheese made with Velveeta, so that's what tastes right to me. However, adding a bit of grated Munster takes it to another level.

      Comment


        #4
        Thank you, this is what I've been looking for, great idea for my wife's birthday on Sunday.
        She wants KFC....good grief....I'd rather eat something dead on the roadside.

        Comment


        • Bighorn Dave
          Bighorn Dave commented
          Editing a comment
          Too funny. LOL

        #5
        wait...no cheddar...wait...i feel like i have entered the twilight zone. What the rationale? Fair disclaimer...my question is driven by my love of cheddar.

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          +3 on the cheddar - the sharper, the better, too!

        • holehogg
          holehogg commented
          Editing a comment
          + me on the cheddar

        • RustyHaines
          RustyHaines commented
          Editing a comment
          No cheddar?? Being from Wisconsin I believe this is a felony ! But you sure cannot beat Velvetta for queso dip!

        #6
        Sounds delicious, minus the onion for me. I love cheddar and couldn’t go completely without, but it can definitely be overdone and come out super greasy.

        I’ve been using this recipe recently : build a roux then add milk & a block of cream cheese, equal parts Gouda & cheddar & half portion of fresh grated Parmesan. Considering cutting the cheddar way back and adding velveta. But that’s my taste, my wife loves the stuff as is.

        Comment


        • Santamarina
          Santamarina commented
          Editing a comment
          This is how I’ve been making cheese sauce for burgers this summer. Been thinking of doing the same thing for Mac n cheese...good to know it’s a successful method!

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