Pit master Mac and Cheese

[djmdmd]

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

[Mr. Bones]

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

[RonB]

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.

[smokin fool]

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.

[Bighorn Dave]

Too funny. LOL

[grantgallagher]

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.

[Dewesq55]

+3 on the cheddar - the sharper, the better, too!

[holehogg]

+ me on the cheddar

[RustyHaines]

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

[TNPIGBBQ]

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.

[Santamarina]

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!