I have a good amount of smoked cheddar left from Thanksgiving. I guess there was just too much other food around. I was thinking of trying a macaroni and cheese with it. Anybody ever try it? Ideas? Suggestions? Here is what I was thinking:
Heat some whole milk or cream and add enough grated cheddar to make a fairly thick sauce. Cover some boiled elbow mac with the sauce in a baking dish. Cover it all with some bread crumbs and maybe a little more shredded cheese and bake just long enough to brown the top.
Malc
I have done a macaroni cheese along the lines you suggest and it turned out well, the sauce was made with milk and I seem to remember just seasoning it to taste with some sea salt and freshly ground black pepper.
I just put some extra shredded cheese on the top and baked..... both my two boys enjoyed it as well as me. Son number 2 who is 5 years old is something of a macaroni cheese connoisseur, one of his favourites!
One of my favourites is smoked cheddar on toast done under the grill with some sweet chilli sauce. :P :P
QuoteOne of my favourites is smoked cheddar on toast done under the grill with some sweet chilli sauce.
Mmmmm...that brings me back. My mom used to do that for us all the time, called it roasted cheese. Beat the crap out of toasted/grilled cheese any day of the week :)
Thanks for the suggestions. Looks like I will be giving it a go tonight.
Malc
I've never tried mac & cheese with the smoked cheese, but I have made some delicious melted cheese sandwiches and tuna melts with it. The trick is the shred the cheese first then heap it up on the bread or over the tuna.
You guys are making me hungry. :P
I think a good smoked cheese goes with just about anything (except Spam).
I make a Halibut salad spread (like tuna spread) and put it on toast with smoked cheddar and roasted bell peppers then hit it with the broiler for a bit. :)
The mac and cheese sounds real good on a cold night to take the chill off. ;D
Oh my. That does sound good.
How about a little more Protien in there. Like maybe getting some pulled pork, chopped. Make into small balls and lightly fry to a bit crispy and toss in the Mac and Cheese into a nice meaty Cassarole. Or substitute smoked beef ground and fried or baked or venison. Or being brave some Sausage or Salami.
But heck the basic Mac n cheese stuff sounds great.
Unfortunately, I still haven't made this. I have been reading up and I may try some bacon in there, maybe not. I will probably just try the basic first, and then experiment next time if it is good. I'll post whatever I do.
Malc
Be careful with bacon in there, unless already cooked. I have had some Man n cheese that was gressy and it did not taste good overall and the Texture and held together feel was not good. That's why I thought of crispin the meat
Quote from: IKnowWood on November 29, 2006, 05:30:24 PM
I have had some Man n cheese that was gressy and it did not taste good overall
IKW, you've been around here long enough to know that I can't let a good typo go without responding! :o :o ;D ;D
Kirk
QuoteBe careful with bacon in there, unless already cooked. I have had some Man n cheese that was gressy and it did not taste good overall and the Texture and held together feel was not good. That's why I thought of crispin the meat
Good tip, I actually was thinking about pre-cooked, but it is good to know there is a reason. I don't know about the Man n Cheese, though. My wife may like it ;D
Here is what I did:
2C of milk
3C + of smoked cheddar, grated
1T of butter
1/2lb. of pasta(I had bite size rigatoni)
pepper
1) Cook the pasta according to directions
2) Heat the milk, butter and melt the cheese. Add pepper to taste.
3) Bring the mixture to a boil. Lower the heat and reduce to about 3/4 original volume.
4) In a buttered baking dish, layer the pasta, some more grated cheese. I got two layers.
5) Pour the sauce over the pasta. Top with cheese and seasoned bread crumbs.
6) Bake in a 350 oven for 30 minutes.
A few things. The flavor was awesome...really cheesy. I was a little disappointed in the texture. The cheese did not melt smoothly, so the sauce was a little clumpy I guess. I don't know if it was the cheese that just doesn't melt well or if there is something I could have dne differently in the making of the dish. Overall...flavor was a 10, appearance was a 5.
Malc
Malc,
If you have the 'Smoke & Spice' cookbook, give the 'Aunt Maymes' Mac and Cheese a try. It's my favourite by far. Here's a picture of it with a brisket I did a while back. I'm sure the smoked cheese would put it over the top. :P
(http://i6.photobucket.com/albums/y223/mw_s/100_0618.jpg)
QuoteMalc,
If you have the 'Smoke & Spice' cookbook, give the 'Aunt Maymes' Mac and Cheese a try. It's my favourite by far. Here's a picture of it with a brisket I did a while back. I'm sure the smoked cheese would put it over the top.
I do, and I didn't even think to look in there. Boo for me. Looks good. The smoked cheese really made it taste good, I just wasn't crazy about the consistency. I'll have to try that one.
Malc
Smoked spam is one of my favorites. Two cans of spam per shelf. Eight cans total. Rinse well with water and dry with paper towels. 3 hours of oak at 200 deg box. Remove and let rest uncovered for 1/2 hour. Slice thin and brown in skillet with no oil or other lubrication. When crispy remove from skillet and serve with plain yellow musterd.
Wrap the unsliced in plastic wrap and refrigerate for future use. It will stay good for a decade or two. Then just Slice thin and brown in skillet with not oil or other lubrication. When crispy remove from skillet and serve with plain yellow musterd.
Sometimes i open a can of pork n beans and unwrap a spam loaf and them eat cold without musterd but with a sliced raw onion.
If you are making this for guests such as for Christmas or to impress the inlaw's family you can get away with 4 cans per shelf. 16 cans total feeds 16 to 20 easy.
you gotta eat...
owrstrich
Quote from: Malc on December 01, 2006, 10:22:02 AM
I just wasn't crazy about the consistency. I'll have to try that one.
Malc
I used to make mac & cheese similar to your recipe, but I would make a butter and flour rue (sp.?) and cook in with the milk and cheese. This made for a nice creamy consistency. I like the S&S recipe because it comes out creamy due to the condensed milk and buttermilk.
EDIT: By the way.....what exactly is Spam made of ???
Yep, a rue would have helped for sure. Next time. Looks like I have to smoke some more cheese. I'd really like to try this with a little pepper jack melted in there too. That Smoke and Spice recipe sounds interesting.
Malc
Quote from: mws on December 01, 2006, 11:11:04 AM
EDIT: By the way.....what exactly is Spam made of ???
Mike, you really don't want to know, do you? It's one of life's little times where ignorance is bliss. Just sit back & enjoy the scenery. (or flavor)
Kirk
Quote
EDIT: By the way.....what exactly is Spam made of ???
Pork
No......SPORK
Quote from: Chez Bubba on December 01, 2006, 06:04:04 PM
Quote from: mws on December 01, 2006, 11:11:04 AM
EDIT: By the way.....what exactly is Spam made of ???
Mike, you really don't want to know, do you? It's one of life's little times where ignorance is bliss. Just sit back & enjoy the scenery. (or flavor)
Kirk
I think Chez is right on this one Mike. Spam has a shelf life longer than a hostess twinkie and I'm pretty sure that is somewhere around 15 years. :o :D The only thing that lasts longer is the original deviled ham spread. Boy does that bring back bad memories! :D Sure wished I could have had a cold beer to wash it down when I was a kid. :P
Hey Malc - Whatever you do, don't be afraid to use any kind of cheese you want in your Mac & Cheese. Finding the right combination is part of the fun of creating your own personal M&C. The roux suggestion is a good one.
Here's what I'd do:
Melt butter in pan, add same amount of flour (by weight, not volume). Mix thoroughly to combine, and cook over low heat for a few minutes, stirring regularly, until roux smells "nutty" - you're actually cooking the raw flour taste out of the roux. Remove roux from pan and set aside, but keep handy.
Wipe & rinse pan, add more butter and saute diced onion until soft and translucent. Then garlic with some fresh thyme/rosemary/savory/sage/whatever you have that would taste good until aromatic, 1-2 mintues. Add half-and-half and bring to very low simmer for 20-30 minutes. Strain, RESERVING mixture, discarding aromatics.
Put half-and-half mixture back on stove and thicken with reserved roux, adding small amounts at a time, bringing mixture to full temperature (just short of boiling) after each addition. The roux will not have it's complete effect until that temperature is reached, so one risks inadvertently overthickening their sauce by not heating sufficiently throughout the process. With Mac & Cheese, you don't have to make the sauce too thick, as you will be adding cheese, which, as you know, acts as a thickener itself.
By the way, you're making a classic sauce to this point, called Bechemel sauce.
Once your sauce is thickened to your satisfaction, add shredded cheese in batches, the smaller the better, and melt completely before adding more. Patience helps BIG TIME here. Season with salt, pepper, a HINT of nutmeg, if desired.
At this point, add cooked pasta and stir to incorporate thoroughly, being very careful not to break the pasta into little pieces. I personally like to adjust my Mac & Cheese according to my mood, and this is the time to do it.
A few that I've tried:
1. 1/8"-1/4" diced smoked ham with frozen baby peas (one of my favorites)
2. Sauteed mushrooms with a drizzle of truffle oil.
3. Multiple cheeses (I've even done upwards of 10)
4. Crumbled bacon & blue cheese (use very sparingly)
5. Fresh herbs, oven-roasted tomatoes, roasted garlic
The possibilities are really endless. But the point is, add these alternative ingredients after you've incorporated your pasta into your bechamel, stirring well to incorporate. Pour pasta-bechamel mixture (with or without additional ingredients) into buttered baking dish, sprinkle with more cheese and bake until brown on top and yummy on the inside.
Good luck...I love Mac & Cheese in case you were wondering.
Drinking at a distance....... 8)
Arcs_n_Sparks
We have 18 replies on Mac and Cheese.
Make that 19....
ceeuawlsune, thanks for the tips there. The experiment continues....
Malc
the pursuit of the unattainable, the perfect M/C. It will never end, but after these suggestions, it will start again tonight.
mld :o
Okay, 21 now. Will this quest never end or are we to rome this wonderful earth aimlessly pursuing what may never be possible? The ultimate Mac and Cheese!!! :o ;D I'm no longer satisfied with the past accomplishments and am forced to keep trying now. Where's Alton Brown when you need him??? ::) :D This could possibly be the very food that unites us all, enjoyed by royalty as well as us common folks. (Alright maybe baby back ribs works too). :P ;D Back to the stove top I shall go with great expectations! ;) (Beats taking the trash out anyhow). Cook on folks!!!
you guys are a riot
QuoteWe have 18 replies on Mac and Cheese.
Never realised mac and cheese could be such a hot topic! :)
Well, think about it. Who doesn't like Macaroni and cheese? There is absolutely nothing not to like. It is macaroni, which is good. It is cheese, which is good. Even when it is bad, it is still pretty good...it's like pizza and sex. :D ;D :P
Malc
QuoteWell, think about it. Who doesn't like Macaroni and cheese? There is absolutely nothing not to like. It is macaroni, which is good. It is cheese, which is good. Even when it is bad, it is still pretty good...it's like pizza and 0.
My youngest is a mac and cheese fiend..... but he only likes one of the tinned varieties and one of the homemade recipes we have tried . Substitute a different brand or make it slightly diffferently and he picks up on it and complains like mad! :)
Very true what you said though, nothing not to like. :)
All this talk about mac & cheese reminds me of the days my mother would fry the left overs. Now I see there is a fast food restaurant now selling fried mac & Cheese. She used to cut it in squares, dip it into beaten eggs, then into seasoned flour. Let that sit for awhile, the dip it back into the egg, and then into Italian flavored bread crumbs. Finally fry it in a pan with about 1/2"-1" of oil.
That's (deep fried mac & cheese) about the same thing Paula Dean did on Food TV the other night (week or 2 ago). I mainly do Velveeta shells & cheese myself, but have printed the recipe from just a few posts ago, to try one of these nights.
Speaking if this...Alton (McGiever) Brown had a whole show on this also did the deep fried thing...really did a good job.
Quote from: MallardWacker on February 06, 2007, 05:15:15 PM
Speaking if this...Alton (McGiever) Brown had a whole show on this also did the deep fried thing...really did a good job.
Hmmm... I'm going to have to find that episode. Thanks MW.
It is in the archive...I remember you have to prevail a little...FOODTV is not really user friendly when comes to old stuff...one of the problems is that he names his episodes such strange names that it can throw you off...the deep fried day old mac & cheese looked way too cool...I think he rolled in corn meal or flour.
Quote from: MallardWacker on February 07, 2007, 09:03:08 AM
It is in the archive...I remember you have to prevail a little...FOODTV is not really user friendly when comes to old stuff...one of the problems is that he names his episodes such strange names that it can throw you off...the deep fried day old mac & cheese looked way too cool...I think he rolled in corn meal or flour.
I'll give it a search. Thanks ;)
This Friday, after I have a few trees removed, I will be able to get satellite reception, at least that is what I was told when Dish TV came out. Then I will get more then 3 local channels. I only get to see Food Network when I visit someone, and as mentioned, their site is not that search friendly.
All this talk about frying mac & cheese; I'm going to have to make some mac & cheese so I can fry some up. My mother did a good job frying in one inch of oil, so I'm going to make it that way :)