![]() Cook for about 3 minutes until all the butter is absorbed but try not to brown the breadcrumbs. Next melt 2 tablespoons of butter in a small saucepan and stir in the panko breadcrumbs. When it slides in with no resistance, the mac and cheese is ready. Place the skillet or pan on the smoker and cook for 2 – 2 1/2 hours. Have your pellet smoker running at 250 F with pecan or apple pellets. Next pour the mac and cheese into a large cast iron skillet or a lasanga foil pan. Next add the macaroni into the sauce and stir until it is fully coated with cheese sauce. When all the cheese is added, stir in the chopped jalapenos. Next add the shredded cheese about 1 cup at a time and stir into the sauce. Continue to add cream cheese until it is fully incorporated into the sauce. First start with two chunks of cream cheese and stir with a wooden spoon until fully melted. Turn the heat down to medium low and start adding the cheese. ![]() Cook for about 2 minutes then whisk in the salt, pepper, and mustard ingredients. Whisk in the milk (or half and half) and raise the heat to medium high and bring to a boil. When the butter is melted, whisk the flour into the butter until the sauce thickens (about 2 minutes). Next start the cheese sauce by melting 4 tablespoons of butter in a pan on medium heat. Following this, remove the seeds from 2 jalapeno peppers and dice them up. Next, hand shred the cheeses and set it aside in a large bowl. Now you have partially cooked macaroni and it will finish cooking when you put it on the smoker. Mix the macaroni around to cool down all bits. ![]() When ready, pour the macaroni into a colander and run cold water over it to stop the cooking process.
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