Mac and cheese on the egg help

Looty

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?

PorkU

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.....

JKoch1983

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.

oldironhead

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

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

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. 

bgebrent

Minimal smoking wood I'd recommend.  Mac & cheese will take it right up.

CTMike

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

nolaegghead

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)

oldironhead

nolaegghead said:

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 )

CtTOPGUN

 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???

   

mikegernes

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

NecessaryIndulg

@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.  

oldironhead

They are listed in the thread?

mikegernes said:

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

fishlessman

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

Eggcelsior

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

Eggcelsior said:

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

Danny71

The mac and cheese recipe sounds amazing thanks guys