- Joined
- Mar 2, 2020
- Messages
- 703
- Reaction score
- 1,124
- Points
- 93
- Location
- Phoenix,Az
- Grill
- EX6, 2, 22” kettles, and a e310 gasser
? It’s kind of dusty in therenice pics! And clean grill lol
What’s the recipe?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.
It was/is...I had to refrain. My gastric bypass system said stop, after a couple bites.Looks delicious!!
Great job...This could be my spouse’s new favorite. Got to try.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.