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Mac and cheese on the egg help

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Looty
Looty Posts: 16
Doing some homemade Mac and cheese tonight and 
plan on 350 indirect for 30-40 mins
My question is, what kind of wood should I use?
i was thinking some sticks of cherry.  
I was also going to cook some homemade BBQ sauce based on the Dinosaur BBQ recipe at the same time to get some of the smoke flavor into the sauce.  It does call for an optional liquid smoke addition, by why not the real thing?

Thoughts?
Atl, Lg Egg, TV Guy

Comments

  • PorkU
    PorkU Posts: 32
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    I make a very good smoked mac and cheese.  I use hickory and start smoking from the very beginning.  I do it all in one pot so every layer of flavor from the heavy cream sauce to the pasta to the cheese has a chance to take on the smoke flavor.  Just say No to liquid smoke...there is no need. 

    https://www.youtube.com/watch?v=Sr8gGT0KDME

    check out this quick trailer.....

    WWW.PORKU.NET

    FACEBOOK.COM/PORKU11

    INSTAGRAM  PORK_U

    TWITTER.COM/PORKUNIVERSITY

    PERISCOPE  PORK U
  • JKoch1983
    JKoch1983 Posts: 7
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    Here's a tried and true favorite among our family and friends:

    Ingredients

     1 (16-ounce) package elbow macaroni

    ¼ cup butter

    ¼ cup all-purpose flour

    3 cups milk

    1 (8 oz.) package cream cheese, cut into large chunks

    1 teaspoon salt

    ½ teaspoon black pepper

    1 block (approx. 12 oz) sharp cheddar cheese, shredded

    2 cups (approx. 8 oz) smoked gouda cheese, shredded

    1 container (approx. 6 oz) parmesan cheese, shredded

    ¼ cup velveeta cheese, shredded

    1 cup panko bread crumbs

     

    Instructions

     1.      Cook pasta according to package directions to slightly below al dente

     

    2.      In medium saucepan, melt butter and whisk flour into butter.  Cook over medium heat for 2 minutes, until sauce is bubbly and thick.  Whisk in milk and bring to a boil.  Cook 5 minutes until thickened.  Stir in cream cheese until mixture is smooth.  Add salt and pepper.

     

    3.      In a large bowl, combine ½ of cheddar, ½ of gouda, parmesan cheese. 

     

    4.      Combine pasta, cheese mixture, and cheese sauce into 11 x 9 ½ inch aluminum roasting pan.  Lightly sprinkle with favorite BBQ rub.

     

    5.      Top with mixture of remaining cheeses ( ½ cheddar, ½ gouda, and ¼ cup velveeta).

     

    6.      Lightly brown panko bread crumbs in skillet.  Once brown, spread evenly atop the mac and cheese.

     

    7.      Place in egg at 225 degrees for 1.5-2 hours until brown and slightly bubbly.



    XL BGE, M BGE

    Titletown, USA
  • oldironhead
    Options
    A enthusiastic newbie two thumbs up at JKoch1983's recipe. The main thing that I did differently from the recipe was i didn't brown the panko and my pan was bigger (so I had to squeeze the sides to make it fit on my new MBGE). Fantastic!
  • RRP
    RRP Posts: 25,927
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    JKoch1983 said:
    Here's a tried and true favorite among our family and friends:

    Ingredients

     1 (16-ounce) package elbow macaroni

    ¼ cup butter

    ¼ cup all-purpose flour

    3 cups milk

    1 (8 oz.) package cream cheese, cut into large chunks

    1 teaspoon salt

    ½ teaspoon black pepper

    1 block (approx. 12 oz) sharp cheddar cheese, shredded

    2 cups (approx. 8 oz) smoked gouda cheese, shredded

    1 container (approx. 6 oz) parmesan cheese, shredded

    ¼ cup velveeta cheese, shredded

    1 cup panko bread crumbs

     

    Instructions

     1.      Cook pasta according to package directions to slightly below al dente

     

    2.      In medium saucepan, melt butter and whisk flour into butter.  Cook over medium heat for 2 minutes, until sauce is bubbly and thick.  Whisk in milk and bring to a boil.  Cook 5 minutes until thickened.  Stir in cream cheese until mixture is smooth.  Add salt and pepper.

     

    3.      In a large bowl, combine ½ of cheddar, ½ of gouda, parmesan cheese. 

     

    4.      Combine pasta, cheese mixture, and cheese sauce into 11 x 9 ½ inch aluminum roasting pan.  Lightly sprinkle with favorite BBQ rub.

     

    5.      Top with mixture of remaining cheeses ( ½ cheddar, ½ gouda, and ¼ cup velveeta).

     

    6.      Lightly brown panko bread crumbs in skillet.  Once brown, spread evenly atop the mac and cheese.

     

    7.      Place in egg at 225 degrees for 1.5-2 hours until brown and slightly bubbly.



    Thank you! That looks like a winner!
  • northGAcock
    northGAcock Posts: 15,166
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    I love me some mac and cheese on the egg. I don't usually add much in the way of chips myself. I use Rockwood only....and do mine in a cast iron casserole. It may be a bit milder but for me just right. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • bgebrent
    bgebrent Posts: 19,636
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    Minimal smoking wood I'd recommend.  Mac & cheese will take it right up.
    Sandy Springs & Dawsonville Ga
  • CTMike
    CTMike Posts: 3,264
    edited February 2017
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    This is the recipe I use for smoked Mac & Cheese. It is a bit of work, but the Dijon mustard and the Bleu Cheese make it worth the effort.

    http://www.foodnetwork.com/recipes/cheese-lovers-5-cheese-mac-and-cheese-recipe

    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
  • nolaegghead
    nolaegghead Posts: 42,102
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    mac n cheese is a dish you should learn to make without a recipe to be a man.

    (just messing with ya).  (but not totally)
    ______________________________________________
    I love lamp..
  • oldironhead
    oldironhead Posts: 3
    edited February 2017
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    mac n cheese is a dish you should learn to make without a recipe to be a man.

    (just messing with ya).  (but not totally)
    Except I'm not LOL (Maybe your comment was to the OP :D )
  • CtTOPGUN
    CtTOPGUN Posts: 612
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     I have been looking at various mac n cheese recipes lately. Lots do not start with a roux. I can't imagine it tasing as good or like I picture home-made unless the roux/bechamel/cheese sauce is done traditionally. Am I missing out on an easier quicker way that truly satisfies???

       
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
  • mikegernes
    mikegernes Posts: 7
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    I am looking for a great mac and cheese recipe please.
  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    @CtTOPGUN:  Agreed... I think the béchamel makes all the difference. 

    HERE is my go-to recipe. I am sure it can be adapted to the BGE.  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • oldironhead
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    They are listed in the thread?

    mikegernes said:
    I am looking for a great mac and cheese recipe please.

  • fishlessman
    fishlessman Posts: 32,842
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    nola pretty much hit this, you just make it =)  what you need to know

    how to make a roux with equal parts of butter or grease with flour. 3 tbls spoons butter and 3 tbls flour until it turns light brown while continuously whisking works for me, anymore and i get too much for a single lasagna tray.

    add milk til its nice and soupy, milk, half n half, doesnt make a whole lot of difference, bring to boil then simmer til it starts to thicken
    (i like a tiny amt of nutmeg at this point)

    add a bunch of cheese, more than a pound, i always use extra sharp cabots cheddar as its always in the fridge. get it all melted til it tastes right, add some white pepper for taste. shut it down, sometimes i add a little gorganzola once its shut down.

    pour over cooked elbows add more cheddar, a sprinkle gargonzola if you like it and or bread crumbs/panko and bake til it starts to brown.

     i sometimes add as much as a pound cooked bacon, cant go wrong with bacon

    the only thing that needs to be measured is the grease and flour


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Eggcelsior
    Eggcelsior Posts: 14,414
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    The one I do is a very bastardized version of Patti Labelle's recipe, which has a cheese sauce base. I cannot stand "baked casserole" mac and cheese and like mine creamy/saucy, so I leave out all thickeners like flour or eggs. Load up on cheese with salt/white pepper/garlic/ hot sauce for a bit of a kick. By load up, I mean 1.5-2 lbs. Also, never use pre-shredded cheese, if you can help it. Bacon, jalapeños, etc to change things up.
  • fishlessman
    fishlessman Posts: 32,842
    Options
    The one I do is a very bastardized version of Patti Labelle's recipe, which has a cheese sauce base. I cannot stand "baked casserole" mac and cheese and like mine creamy/saucy, so I leave out all thickeners like flour or eggs. Load up on cheese with salt/white pepper/garlic/ hot sauce for a bit of a kick. By load up, I mean 1.5-2 lbs. Also, never use pre-shredded cheese, if you can help it. Bacon, jalapeños, etc to change things up.
    what eggcelsior said about preshredded cheese, it is encased in a fine cornmeal coating, it does not melt properly. either grate it with a hand grater or freeze chunks of cheese and use the grating blade in the food processor, very quick in that thing
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Danny71
    Danny71 Posts: 108
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    The mac and cheese recipe sounds amazing thanks guys