Mac n cheese

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Inspired by Malcolm Reed, once again. Tried to follow his exact recipe. Did make mine a little larger. Just stuck it on. More pics when done.
 

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bbqking

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
It looks really good. Now to taste it...
 

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Bruno

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Inspired by Malcolm Reed, once again. Tried to follow his exact recipe. Did make mine a little larger. Just stuck it on. More pics when done.
What’s the recipe?
 
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bbqking

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Ok, 14 oz macaroni elbows cooked el Dante. 3 tbs butter and 3 tbs flower for a roux. 3 cups heavy cream. 1lbs sharp cheddar/Monterey cheese. 2tbs buffalo sauce. 1tbs season salt. 1 cp mayo. 1 cp sour cream. 1 cp Panko bread crumbs. 1cp bacon bits.
Combine roux, heavy cream, and cheese. Stir til like a cheese sauce. Mix in buffalo, and season salt. Mix with the macaroni noodles. Mix in mayo and sour cream. Pour into iron skillet. Add another cup of sharp cheddar on top. Then add bacon Panko mixture. On the SmokeFire at 350 for one hour.
We had Italian meatballs homemade too.
 

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Dassman5

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Smokefire EX4; Summit 670; Bullet Smoker 22”; Q100
Ok, 14 oz macaroni elbows cooked el Dante. 3 tbs butter and 3 tbs flower for a roux. 3 cups heavy cream. 1lbs sharp cheddar/Monterey cheese. 2tbs buffalo sauce. 1tbs season salt. 1 cp mayo. 1 cp sour cream. 1 cp Panko bread crumbs. 1cp bacon bits.
Combine roux, heavy cream, and cheese. Stir til like a cheese sauce. Mix in buffalo, and season salt. Mix with the macaroni noodles. Mix in mayo and sour cream. Pour into iron skillet. Add another cup of sharp cheddar on top. Then add bacon Panko mixture. On the SmokeFire at 350 for one hour.
We had Italian meatballs homemade too.
Great job...This could be my spouse’s new favorite. Got to try.
 
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bbqking

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Had some leftovers today ...why does bbq taste so amazing the next day??!!
According to the Institute of Food Technologists, flavors can be enhanced overnight due to chemical reactions, which continue to take place after cooking and produce more and/or new flavormolecules in a variety of ingredients, which is why leftovers can taste so good.
 
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