If you want the absolute BEST Mac & Cheese you hav ever had, we recommend you give this recipie a try. It comes from Malcolm Reed and its fantastic!! Malcolm is the man when it comes to BBQ! Check out his page - How to BBQ Right
– 2 Tablespoons Butter
– 2 Tablespoons Flour
– 2 Cups Heavy Cream
– 1LB. Extra Sharp Cheddar (shredded)
– ½LB. Monterey Jack (shredded)
– 1-2 Tablespoons Hot Sauce
– 2 teaspoons All Purpose Seasoning
– 1 Cup Mayo
– 1 Cup Sour Cream
– 12oz Elbow Macaroni Noodles
– 1/2 Cup Panko
– 12oz Thin Sliced Bacon
Boil some water & cook the noodles.
Brown off your bacon. Drain it, chop it up and set it aside.
With the butter & flour make a nice peanut butter colored roux.
Once your roux is where you want it, add the heavy cream and cheeses. Add the cheese gradually and continue to stir it as it melts so you get a nice creamy cheese sauce. Add your hot sauce & seasoning (AP seasoning is simply equal parts Salt, pepper & granulated garlic) as you continue to stir.
Once your cheese has completely melted, remove from the heat and
fold in the sour cream and mayo. Once thats fully mixed, add your noodles and combine.
Once your mac & cheese is all mixed together, transfer it to your baking dish. We use disposible aluminum baking pans.
Here's the magic.....mix the panko crumbs and bacon together and spread across the top of your mac & cheese. The fat in the bacon acts like butter would and makes a fantastic crust!
In the smoker it goes. We cooked it @ about 250F until the cheese was bubbling and the top was brown. It took maybe an hour or so. If your doing it in a regular oven, I'd say 350F for maybe 40 minutes....your results may vary.
Once its done to your liking, remove from the oven/smoker and let it rest for 10 minutes or so. Enjoy!
(Topped & untopped - Trust me, topped is better!!)
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