2 Tbsp - Flour
2 Cups - Milk
8 oz - Cream Cheese
8 oz - Parmesan Cheese
8 oz - Shredded Cheddar Cheese
8 oz - Uncooked pasta noodles
It is always good to have the help of a 3 year old Grandson, who is now 5. One day we decided to cook Macaroni and Cheese on the smoker. So we started gathering the ingredients. 2 Tbsp - Butter or Margarine 2 Tbsp - Flour 2 Cups - Milk 8 oz - Cream Cheese 8 oz - Parmesan Cheese 8 oz - Shredded Cheddar Cheese 8 oz - Uncooked pasta noodles First we melt the butter and add the flour. You will want to stir that together until it makes a thick paste. Make sure all the flour is mixed in. A good roux is key to a great sauce. When the flour is completely mixed in you should have something like this. This roux is very wet and needs to cook for a bit. Keep stirring. Now, this looks much better. Letting this cook will give it a nutty flavor. Start adding the milk 1/2 cup at a time. KEEP STIRRING. Each time you add milk the roux will thicken, just keep it from burning. Once all the milk is in let it thicken to your taste. You should let this cool for a bit to make sure the cheese doesn't break. Now we start adding cheese. I like to cut up the cream cheese in 1/2" to 3/4" cubes. If the sauce is too cool you may need LOW heat to help the cheese to melt. Keep stirring. Next we add the parmesan cheese and keep stirring. Stirring is good excersize. Let each addition melt till you have a smooth sauce. Finally we add the cheddar cheese and stir. I'm getting hungry telling this story. (off to the kitchen for a snack) WOW! We made a cheese sauce. Looks pretty good. Now you could add flavoring if you want (Onion powder, Tobasco sauce, etc). I like the cheese just fine On to the noodles. Boil enough water to cook the noodles you picked for your Mac - N - Cheez. Drain them well. They may look dry but the cheese sauce will fix things. Pour the cheese sauce into the noodles. Give it a good stir to make sure to get the air out. I think this helps the cooking process. Pour the mixture into the pan. You still want to get the air out of it. Now that looks good. We are ready to head toward the smoker. No air bubbles. The fire has been burning for a while and soon we'll have a feast. Don't that look pretty? I am surprised that it doesn't take on a lot of smoke flavor. We do get a little but I would like to have more. You can't cook without a sample. My helper and I tried a taste. Time for the reward. The Grandson is happy and Grandmommy will be too.
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You can't beat barbecue. No way. No how. When the hickory is in the air, I eat with my hands. It is summer. And it's hot. That means it's time to fire up the grill, stoke the smoker and find a few cool ones. To help get things kicked off here is little BBQ music. And if it is hickory, good old central Kentucky hickory, it will warm you a third time when you dig into those ribs or that brisket. Just don't bite your own fingers.
As much as we carp about those government folks, it is awfully nice to be able to pick up some USDA inspected meat. No worries about it being horse or some other mysterious meat when you see that stamp. There may be questions about what the folks at IKEA are serving and who knows what is really in all those tenders, nuggets, or bites sold at the fast food joints. If you are reading this, you probably cook low and slow and that means you start with fresh meat that you select. Sir Loin is good but so is Ha Rump.
The groundhog didn't see his shadow today. So now instead of six more weeks of winter we can look forward to only a month and half or so. I'm plenty tired of winter and am sure that you are too. Won't be long till we have some warm weather and can get outside and barbecue.
It is a rainy, yucky, wintery Wednesday night and nothing warms one's soul on such a night more than a little bourbon and a lot of blues. Kick back and enjoy Stevie Ray Vaughan in Texas Flood. The tunes are on me - you'll have to find your own bottle. Enjoy. A "bachopuille" is a pork chop, stuffed with Andouille sausage, wrapped in bacon, dusted with rub, and smoked low and slow. Last night the air was crisp and cool, we had the ingredients and a pile of split hickory so the game was on. Before and after photos.
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Chef Paul says:It is always fun to cook something that is fun to cook. Archives
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