Chris' Recipes

Bon Appetite!

Smoked Cheddar Baked Mac & Cheese

Written By: Chris - May• 02•13

I planned to prepare BBQ Ribs for dinner recently when all of the kids were coming over.  I usually do some sort of potatoes or pasta because it’s a large bunch to feed and it helps the meal go further.  When I took a look, I didn’t have enough potatoes for the entire group, but knew I had plenty of pasta in the pantry.  Our friend Dwayne had just delivered some blocks of fresh smoked mild cheddar cheese (we really appreciate him!) and I thought it would be a nice accompaniment to the ribs and a way to change up the macaroni and cheese!  I basically followed my original 6 mulit-cheese recipe but varied only because of the other items that I had on hand!  This was delicious, but I recommend cooking the pasta even a bit less than you think might be al-dente so the noodles do not become too soft.

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Ingredients:

1 lb Pasta, Camanelle cooked al dente
1/2 stick of Butter
3 Tablespoons Flour
3 Cups 1% Milk
3 Cups Chicken Stock
1 Teaspoon Better than Buillion Chicken
1 Large Bay Leaf
1/2 Nutmeg, grated
1 Tablespoon Sweet Paprika
1 Tablespoon granulated Garlic
2 Egg (beaters)
Salt & Pepper to taste
3 Cups Smoked Mild Cheddar, shredded
1 Cup Mozzarella
8-12 oz. Velveta (2 % is less fat)

Cook Pasta to in a pot of salted water for about nine minutes or until al dente.

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Start by melting butter and then stir in flour and cook for about three to five minutes.

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Whisk while stirring in the chicken stock stirring constantly until dissolved.  Cook over medium low heat adding milk, bay leaves and other spices.  Add grated nutmeg and allow to lightly simmer

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Retrieve Bay leaves and discard after melting the Velveeta.  Then slowly add the grated cheese, stirring to allow them to melt completely

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Temper egg and add to cheese mixture before combining pasta with cheese mixture.

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Stir the pasta gently with the cheese until much the liquid has been absorbed and made its way into the pasta.  Pour into a baking dish that has been sprayed with non-stick cooking spray.  Bake uncovered at 350 for at least 25 minutes, but depending on the size of your dish it may take longer.  Don’t over bake as macaroni dish will dry out.  Allow to rest before serving.

We enjoyed this as a side dish with my fall off the bone – barbeque pork loin back ribs (that blog will be posted soon!) and a beautiful Robert Biale Zinfandale!  Mmmm!

Enjoy!

Cheers!
~Chris

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