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Four Cheese Macaroni from Cru Cafe @ Charleston, SC
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7784
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Gol dang, that looks good, HC. Thanks for posting the recipe. I like the fact that it uses cheeses and cream and not a béchamel sauce. Sometimes my béchamel sauce-based mac&cheese concoctions turn out gritty. I hate when that happens.
I grew up pouring melted Velveeta over elbow macaroni, boom, done, end of story. Great mac&cheese. But later when I expanded my cooking horizons I figured that the béchamel sauce method was the way that all good cooks (including Meathead) went with this recipe.
Perhaps you all can tell me what I'm doing incorrectly. The gritty texture/taste to mac&cheese does not happen all the time but certainly is linked, I believe, to the use of flour in the classic recipes for this dish.
Kathryn
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Oh its a huge thing!
Just take your little brick of leftover, dip in egg and panko (or whatever you like) and deep fry.
Good stuff!
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My problem with straight cream for the sauce is that a bunch of oil separates when you go to heat the leftovers. The brick thing happens in either case for the same reason butter is a stick at room temperature and something you can pour once you heat it. Heat leftovers slowly and stir frequently and you'll get most of your original consistency back when you use the bechemel
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Charter Member
- Sep 2014
- 222
- Central IN
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​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
Ya know, HC, I think I need a trip to Charleston soon! The Mac n' Cheese looks great...not to mention the other stuff served up in the Low Country!
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As others have pointed out, using béchamel for a base gives you a creamier sauce that doesn't harden as much when cool. In the biz, I have used both methods, and still prefer the béchamel. However, béchamel needs to be "cooked off" after the dairy is added for a few minutes. This helps the sauce to "stabilize," so to speak. Then, I add the cheese, reserving some to mix directly with the pasta, and for topping. The "secret" of the above recipe is the fontina. Creamy and complex in flavor, it really punches up the "cheesy" flavor of a good mac. My favorite 4 cheeses for mac are: sharp cheddar, white cheddar, fontina, and gruyere. I've used this combination for many years and it is both foolproof(when incorporated into a good béchamel), and very cheesy. By the way, this same technique also makes fantastic Au Gratin and Scalloped potatoes as well.
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The best way I can describe fontina is its creamy like jack or havarti, a bit skunky like parmesan, with a bit of sharp "cheddarness" thrown in. I love gouda for sauces, I just forget to keep in stock at home..lol Havarti is also wonderful, but has a more delicate flavor. I only sparingly use any sharp cheddar as they can be gritty if used in quantity. That's okay because a little goes a long way.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7784
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Nope, Keith, my roux is never black! I'd lose my southern cooking creds if that ever happened.It takes about 45 minutes for my roux to get to that lovely dark copper penny color used for gumbo and other recipes. But certainly after 10-15 minutes it's gone past the blonde stage into the warm tan color, usually.
Point taken about adding hot to cold and cold to hot. I've never heard of that, which is why I love coming here--there's always a new method to try!
Strat50, I don't have trouble with the sauce breaking when I use the béchamel method--just the occasional situation where it tastes gritty. It's smooth as silk, just tastes gritty. That's why I think that whatever I'm doing, the flour is not well incorporated. Perhaps, as you have pointed out, it's the cheese. I don't use pre-shredded cheese because I'm concerned about the stabilizers that may be present. Usually I use Troyer Red Wax Hoop Cheddar with some Monterey jack thrown in. Maybe I need to change cheeses. Your foolpproof method sounds terrific. Thanks for the tips.
HC, I should have known you'd have a tasty way to eat that leftover mac&cheese brick! It sounds pretty good. Thanks.
Kathryn
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I think you and Strat50 are on to something, Keith, because I make the béchamel the same way each time, and the gritty mouthfeel in the cheese sauce only happens now and then. That certainly points to the type/brand of cheese used as the culprit.
I'm going to add a creamier cheese like Fontina, as Strat50 suggests and pay more attention to using a specific brand of cheddar until I have this thing figured out. Plus I'm going to follow Strat50's recommendation to cook off the dairy in the béchamel a couple of minutes before adding the cheese. I really am indebted to you two for helping me figure this out. I'll be making some mac&cheese this weekend--got to get to the store first for the fixins.
Thanks again!
Kathryn
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Thanks guys. All of this new info on the bechemel with instructions makes me want to give it another go. To be honest my roux chops don't really exist - other than a standard cream gravy for fried cubed steaks, but don't tell anyone or my official Coon Ass affiliate certification could be permanently revoked. LOL
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7784
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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If I followed the "rules," I wouldn't be the chef I am today. After the house is built, then I'll open my own restaurant. The only rules(in a culinary sense, at least) will be good food. The customer decides this. It's not up to them to "get it," its up to ME to "get it." I hope my clientele are folks like you ,and the great folks I've met here.
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Administrator
- May 2014
- 20135
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
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Accessories- Instant Pot 6qt
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- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
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- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold & Lime
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red - big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I tell you what Strat if I'm ever in Alaska, and one day I really hope to... my dad and I have plans to drive there (as soon as I can get a month off work and the cash to boot)... I promise I will stop in your place. I'm quite confident I wont be let down.
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There are a TON of pike here. In my area, they were illegally introduced, so there is no limit . In other areas, mostly fly-in, they are common. The same flies, lures and techniques I used on pike, when I lived in the Midwest, work well here too.Last edited by Strat50; January 11, 2015, 02:46 AM.
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Cool! Pike are the best eating IMO (of lake game fish readily found here in MI that is, not counting salmon or trout). My dad has spent 40 years mastering the method of deboning pike, he can do it with his eyes closed. They are his favorite. Pike are only fun to catch though if they're small (20-24") or big (35"+). The small ones have the fight in 'em still. Bigger ones are just lazy slugs but fun to pull up!
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