Fireman Bobs Smoked Mac And Cheese My Way Recipes

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SMOKEHOUSE MACARONI AND CHEESE



Smokehouse Macaroni and Cheese image

Deliciously creamy comfort food with a twist, this is the best Macaroni and Cheese I've ever tasted, and my family demands it frequently! Recipe can be halved, and should be, if you value your arteries! :) For a very easy way to incorporate some vegetables, steam some broccoli over your pasta-cooking water, and stir it into the casserole or serve alongside - but it's more likely to get eaten if it's already IN the casserole!

Provided by Lizzymommy

Categories     One Dish Meal

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 (16 ounce) box large elbow macaroni
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 cups cheddar cheese, grated
1/2 lb Velveeta cheese, cubed
1 cup smoked gouda cheese, grated
1 cup mozzarella cheese, shredded
liquid smoke, to taste
paprika, to taste

Steps:

  • Preheat oven to 375.
  • Bring a large pot of salted water to a boil. Cook pasta according to package directions.
  • In large saucepan, melt butter over low heat.
  • Stir in flour, salt, mustard and pepper until smooth; take off heat.
  • Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat.
  • Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using.
  • Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
  • Bake at 375 degrees for 20 minutes.

FIREMAN BOB'S SMOKED MAC AND CHEESE MY WAY



Fireman Bob's Smoked Mac and Cheese my way image

I'm creating a Smoked Mac and Cheese recipe for my Offset Smoker. I hope you all enjoy !

Provided by Bob Cooney @firemanbob65

Categories     Pasta

Number Of Ingredients 21

2 package(s) softened cream cheese
2 box(es) elbow noodles
1/2 teaspoon(s) red pepper flakes
2 pound(s) chopped crispy bacon
2 stick(s) butter
8 tablespoon(s) flour
1 1/2 cup(s) heavy cream
4 cup(s) half and half
1 pound(s) sharp cheddar cheese
1 pound(s) monetary jack cheese
1 pound(s) colby jack cheese
1/2 cup(s) sour cream
1 1/2 ounce(s) smoked paprika
1 teaspoon(s) fresh ground black pepper
1 1/2 ounce(s) garlic salt
2 quart(s) chicken broth
1 1/2 ounce(s) onion powder
1 large chopped bell pepper
1 teaspoon(s) cayenne pepper
1 teaspoon(s) thyme
4 large eggs

Steps:

  • Smoke the bacon and cut it up. Place chicken broth in a 4 quart pan and bring to boil. put elbow noodles in and cook using directions on package Once done drain and set aside.
  • Place butter in large sauce pan on low heat allowing to melt completely. add flour a little at a time stirring to make a rue. add eggs one at a time stirring
  • add everything and place noodles in large foil pan and sprinkle paprika all over top and place in Smoker for 3 hours

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