I know I've been neglecting my blog but I have been super busy and blogging hasn't even been on my "to do" list I'm afraid. Hopefully things will slow down a bit and I can get back to sharing some of my families favorite recipes. Here's one that we made this weekend. I knew the first time I made this dish, several months ago, that it was one I wanted to share. It's smoked mac-n-cheese... yes... you read that right... smoked!!! If you haven't ever tried smoked mac-n-cheese you absolutely must try it. Don't have a smoker? This recipe can also be baked in the oven but if you have a smoker you MUST try this recipe!! :oP
Smoked Mac-n-Cheese
8 oz. package small pasta shells
Salt and ground black pepper to taste
2-3 pinches of garlic powder
3 TBSP butter or margarine
1 can condensed cream of cheddar cheese soup
2 1/2 cups shredded sharp cheddar cheese (reserve 1/2 cup to put on top) (tip: buy block of cheese and shred it yourself... it really does taste better than pre-shredded cheese!)
1/2 cup milk (more or less... if you like creamy mac-n-cheese add more milk. If you like drier mac-n-cheese use a little less)
If you are baking this, preheat oven to 350. Bring a large pot of lightly-salted water to a boil. Cook the pasta until al dente, 8 to 10 minutes, then drain. Put pasta back in the pot you cooked it in... why dirty another dish right? Season with salt, pepper, and garlic powder. Stir the butter, cheese soup and cheese into the pasta mixture until it all melts. Add milk to get the consistency you like. Stir well. Transfer the pasta to a casserole dish. Top with reserved cheese. Bake for about 25-30 minutes until cheese melts. If you are smoking it, place it in the smoker for at least an hour for a light smoky flavor or longer if you prefer a stronger smoke flavor. Enjoy!
God Bless,
For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/
Smoked Mac-n-Cheese8 oz. package small pasta shells
Salt and ground black pepper to taste
2-3 pinches of garlic powder
3 TBSP butter or margarine
1 can condensed cream of cheddar cheese soup
2 1/2 cups shredded sharp cheddar cheese (reserve 1/2 cup to put on top) (tip: buy block of cheese and shred it yourself... it really does taste better than pre-shredded cheese!)
1/2 cup milk (more or less... if you like creamy mac-n-cheese add more milk. If you like drier mac-n-cheese use a little less)
If you are baking this, preheat oven to 350. Bring a large pot of lightly-salted water to a boil. Cook the pasta until al dente, 8 to 10 minutes, then drain. Put pasta back in the pot you cooked it in... why dirty another dish right? Season with salt, pepper, and garlic powder. Stir the butter, cheese soup and cheese into the pasta mixture until it all melts. Add milk to get the consistency you like. Stir well. Transfer the pasta to a casserole dish. Top with reserved cheese. Bake for about 25-30 minutes until cheese melts. If you are smoking it, place it in the smoker for at least an hour for a light smoky flavor or longer if you prefer a stronger smoke flavor. Enjoy!
God Bless,
For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/
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