MAC AND CHEESE WITH COLBY JACK RECIPES

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SMOKED MAC AND CHEESE – COOKINPELLETS.COM



Smoked Mac and Cheese – Cookinpellets.com image

Provided by bryanna

Categories     Entree

Number Of Ingredients 12

2 cups dry mac (yes dry/uncooked mac)
1/2 stick salted butter-melted
3 cups milk (1 or 2%)
2 cups heavy whipping cream
12 ounce colby cheese (cubed or shredded)
12 ounce pepper jack (cubed or shredded)
salt and pepper to taste
Mexican cheese shredded
bread crumbs
1/2 chopped sweet onion
1 chopped up red pepper
6-8 strips bacon

Steps:

  • Set pellet grill at 250 using Perfect Mix Pellets.
  • Mix all ingredients together (minus extra ingredients) and put them into a 9x13 pan.
  • Smoke for approximately 2 hours mixing every 30 mins.
  • Remove it from the smoker when the consistency is right and add some shredded cheese (normally Mexican mix) then bread crumbs to the top.
  • Broil @ 400 for 5-6 mins until brown. 
  • If you want add 1/2 a chopped sweet onion and a chopped up red pepper.  6-8 strips of bacon can't hurt either.  If you want to change it up you can try chicken or pesto mac too.

BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEMA…



Best Macaroni and Cheese Recipe - How to Make Homema… image

The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.

Provided by Ree Drummond

Categories     comfort food    dinner    main dish    side dish    snack

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

4 c.

dried macaroni

1

whole egg

1/4 c.

(1/2 stick or 4 tablespoons) salted butter

1/4 c.

all-purpose flour

2 1/2 c.

whole milk

2 tsp.

(heaping) dry mustard, more if desired

1 lb.

cheese (such as cheddar, jack and/or fontina), grated

1/2 tsp.

salt, more to taste

1/2 tsp.

seasoned salt, more to taste

1/2 tsp.

ground black pepper

Optional spices: cayenne pepper, paprika and/or thyme

Steps:

  • Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.  In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

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