Anyone have a Jalapeno Mac N Cheese Recipe

dmchicago

Gonna throw some ribs on later and have a request for this as a side.

I've never made mac n cheese on the Egg but have seen some glorious results posted here.

Also, since I'm going turbo for the ribs, can the Mac N Cheese coexist at 350ish temp?

chuckytheegghead

Standing by for this one as well. 

Hotch

I did this in my Shirley.
Just add some chopped, drained and picked jalapenos to it.
Smoked Mac & Cheese Recipe

– 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

Get your smoker up to 350 degrees and allow to stabilize for 15 – 20 minutes.  Prepare pasta (al dente) according to package directions and set aside.Grate both cheeses and set aside.

 Cook bacon until crispy (we suggest placing bacon on a baking sheet and placing in a 400 degree oven for 10 – 15 minutes. You want the bacon to be crispy and not limp). Immediately remove bacon from baking sheet and allow to drain on a paper towel. Finely chop bacon with food processor and set aside.

 In saucepan, heat 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Cook until the roux starts smelling a little nutty. At that point, add 1/2 cup of the heavy cream and stir until sauce thickens. Add an additional 1/2 cup of heavy cream and stir for 1-2 minutes and then add final 1 cup of heavy cream and stir until sauce is smooth and thick.

 Add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add 1-2 tablespoons of your favorite hot sauce (depending on the heat level you desire).

 Mix together pasta, sauce, mayo and sour cream and pour into a smoker-safe dish. If possible, use a 13-inch cast iron skillet (I’ve used disposable pans before) and make sure it has been oil, seasoned or sprayed with a good non-stick spray. Be sure not to over-fill.

 Mix ½ cup of panko with chopped bacon. Top mac & cheese with panko/bacon mixture
To smoke the mac & cheese, place the skillet in your 350 degree smoker for 1 hour (or until mac & cheese becomes hot and bubbly). Make sure to check halfway through the cooking time because smokers and grills will vary. If mac & cheese is getting too dark, you can always cover with foil and continue cooking.

 If a darker crust is desired for mac & cheese, place skillet (or pan) in oven, under the broiler, 4 inches from the heat, until the top is golden and bubbling, 3 to 4 minutes. Serve immediately.

DMW

I'm a fan of this one:
https://amazingribs.com/tested-recipes/other-fun-food-recipes/mac-and-cheese-recipe

It calls for a 400* oven, but 350* egg will work just fine, add a bit to the cook time.

lousubcap

If you want to add another flavor profile, dust the top of the pan with cooked crumbled bacon for the cook.  Or you can cook the M&C under ABT's-you get the bacon drippings (aka grease) infused with the jalapeño flavor.  Wherever you land it will be great.  

The Cen-Tex Smoker

Yep. Teaching a class with it at faradays next Saturday. I’ll send you the recipe later. Out day drinking at the moment. 

dmchicago

The Cen-Tex Smoker said:

Yep. Teaching a class with it at faradays next Saturday. I’ll send you the recipe later. Out day drinking at the moment. 

Good choice.

What time next Saturday?

I'll come heckle.

Plus, they are supposed to be flush with Rockwood by then.

Going with the base version that @DMW posted and will add Jalapenos and the jar juice.

We're hangin' poolside and it's Salty Dog time.

Skrullb

Hotch said:

I did this in my Shirley.
Just add some chopped, drained and picked jalapenos to it.
Smoked Mac & Cheese Recipe

– 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

Get your smoker up to 350 degrees and allow to stabilize for 15 – 20 minutes.  Prepare pasta (al dente) according to package directions and set aside.Grate both cheeses and set aside.

 Cook bacon until crispy (we suggest placing bacon on a baking sheet and placing in a 400 degree oven for 10 – 15 minutes. You want the bacon to be crispy and not limp). Immediately remove bacon from baking sheet and allow to drain on a paper towel. Finely chop bacon with food processor and set aside.

 In saucepan, heat 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Cook until the roux starts smelling a little nutty. At that point, add 1/2 cup of the heavy cream and stir until sauce thickens. Add an additional 1/2 cup of heavy cream and stir for 1-2 minutes and then add final 1 cup of heavy cream and stir until sauce is smooth and thick.

 Add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add 1-2 tablespoons of your favorite hot sauce (depending on the heat level you desire).

 Mix together pasta, sauce, mayo and sour cream and pour into a smoker-safe dish. If possible, use a 13-inch cast iron skillet (I’ve used disposable pans before) and make sure it has been oil, seasoned or sprayed with a good non-stick spray. Be sure not to over-fill.

 Mix ½ cup of panko with chopped bacon. Top mac & cheese with panko/bacon mixture
To smoke the mac & cheese, place the skillet in your 350 degree smoker for 1 hour (or until mac & cheese becomes hot and bubbly). Make sure to check halfway through the cooking time because smokers and grills will vary. If mac & cheese is getting too dark, you can always cover with foil and continue cooking.

 If a darker crust is desired for mac & cheese, place skillet (or pan) in oven, under the broiler, 4 inches from the heat, until the top is golden and bubbling, 3 to 4 minutes. Serve immediately.

Malcom Reeds recipe. I’ve made this too, and it’s great. Just throw in some diced jalapeños and it’ll be delicious. 

The Cen-Tex Smoker

dmchicago said:

The Cen-Tex Smoker said:

Yep. Teaching a class with it at faradays next Saturday. I’ll send you the recipe later. Out day drinking at the moment. 

Good choice.

What time next Saturday?

I'll come heckle.

Plus, they are supposed to be flush with Rockwood by then.

Going with the base version that @DMW posted and will add Jalapenos and the jar juice.

We're hangin' poolside and it's Salty Dog time.

I think it’s sold out but we the class is 11-1. 

Sounds like a great day. We have gone to Family Busienss brewery, treaty oak distillery and now we are at revolution distillery and last stand brewery. Headed to Stanley’s and jester king next then home for a 12 hour nap. And some brisket 

dmchicago

On the egg it goes.