I love food from the smoker, and I love mac and cheese, but I have never combined the two! I have heard that it is great so I decided to give it a try. After much searching online and in cook books for a recipe to use, I wasn't finding a combination that sounded good to me so I decided to experiment a little and made up my own.
-16oz. large shell pasta
-2 cans (10 3/4oz) Cheddar Cheese soup
-8oz Velveeta cut into 1/2 inch cubes
-2 cups whipping cream
-1/2 cup Italian bread crumbs; divided.
I started by ALMOST cooking the noodles all the way through. I wanted to leave them a bit firm so they would continue to cook in the smoker.
I drained the water and quickly rinsed the noodles with hot water then returned them to the pot. I added 2 cans of Cheddar Cheese soup.
Then I added the 2 cups of whipping cream and stirred it all up.
Stir in the cubed Velveeta.
Add 1/4 cup of the bread crumbs and mixed it into the macaroni.
Convert to a 9x13 dish (I used a tin baking pan for easy clean up since it was going in the smoker).
Sprinkle the remaining 1/4 cup of bread crumbs on top.
We cooked it in the smoker at 225°F for about 1 1/2 hours.
Enjoy!
-Emily
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