Just got a new Lodge 5qt Dutch Oven today, so just had to break it in with a batch of Smoked Mac and Cheese.
The cheese sauce was made from a basic roux, to which I added about 2 cups of milk, a cup of shredded cheddar, a cup of Mozzarella, a package (3 1/2oz) crumbled goat cheese, and a very generous dollop of sour cream, and various spices (cayenne, Old Bay, curry, paprika, and salt). I dumped the mac into the sauce mixed, then poured a little over half into the Lodge and covered that with a layer of shredded cheddar. I added the rest of the mac and covered that with a thin layer of Mozzarella and set it in the smoker with the lid off for about an hour and a half. I covered it at that point and let it go til the ribs were done, which was about another hour or so.
Using the Dutch oven did exactly what I was hoping for: a smoky flavor and a brown crust. Interestingly enough, the crust didn't really start to form until after I put the cover on.
Next time I want to add a bit of Worcestershire sauce and about a 1/4 cup of heavy cream for some of the milk.
The ribs are my standard, it was the Mac and Cheese that was the star of this meal.
The cheese sauce was made from a basic roux, to which I added about 2 cups of milk, a cup of shredded cheddar, a cup of Mozzarella, a package (3 1/2oz) crumbled goat cheese, and a very generous dollop of sour cream, and various spices (cayenne, Old Bay, curry, paprika, and salt). I dumped the mac into the sauce mixed, then poured a little over half into the Lodge and covered that with a layer of shredded cheddar. I added the rest of the mac and covered that with a thin layer of Mozzarella and set it in the smoker with the lid off for about an hour and a half. I covered it at that point and let it go til the ribs were done, which was about another hour or so.
Using the Dutch oven did exactly what I was hoping for: a smoky flavor and a brown crust. Interestingly enough, the crust didn't really start to form until after I put the cover on.
Next time I want to add a bit of Worcestershire sauce and about a 1/4 cup of heavy cream for some of the milk.
The ribs are my standard, it was the Mac and Cheese that was the star of this meal.
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