How to make good mac and cheese with velveeta
Cover with foil and refrigerate for 1-2 days. Assemble everything together, but leave off that last cup of milk. If you want to do some party prep and prepare as much in advance as possible.
#How to make good mac and cheese with velveeta mac#
The key is to set your temp to 350-375F degrees and to use indirect heat.Īs for wood, oak, hickory and pecan are all good options.Īfter 30 minutes, your smoked mac and cheese should be brown and bubbly like the picture below. I recommend my award-winning Pork Rub or Chicken Rub. Once that is spread evenly, pour on a cup of milk.įor a final touch, sprinkle on about a tablespoon of your favorite BBQ Rub. Then, pour on that cheese sauce and top with more shredded cheese. But my go-to mac and cheese seasoning is Ooomami from Girl Carnivore. Groark Boys uses granulated garlic and black pepper, which is great. Start by mixing the noodles with the parmesan cheese, some shredded cheese, seasonings and milk. Once you cook your noodles and make the cheese sauce, you’re going to combine all of the ingredients together. While Parmesan isn’t known for its meltability, it punches up the flavor big time with a nice nutty saltiness.Īssembling your mac and cheese for the smoker Parmesan CheeseĪs if that wasn’t enough cheese, Matt adds 2 cups of Parm. Other cheeses that would work nicely include colby jack, fontina and mozzarella. Bonus is that you’ll likely find smoked gouda, which makes this dish even better. You can use mild or sharp cheddar or even sub the Monterey jack for pepper jack. Matt’s recipe calls for shredded cheddar, Monterey jack and gouda cheeses. This recipe calls for 16 ounces, which is half of the big box. And although it is a processed cheese, it’s still a dairy product made with milk, whey and salt. Velveeta is going to give you the creaminess you need. Velveeta CheeseĪs I already mentioned above, grab the yellow box. In addition to using different types of cheeses, this mac and cheese uses the cheeses three ways. Feta, for instance, isn’t gonna turn out so well. You can mix and match cheeses to your liking however, I always recommend using cheeses that melt well. The beautiful thing about mac and cheese, is that it’s so versatile. The types of cheeses in smoked mac and cheese Make this dish how you want, but you may want to cook your noodles just a little bit less than normal, if that’s the case. If you’re totally against rinsing your noodles. Because the pasta is going into the smoker, this prevents the noodles from overcooking and turning to mush. When making most pasta dishes, like spaghetti or shrimp scampi, I like having that starch, because it helps the sauce stick to the noodles.įor this smoked mac and cheese, however, Matt recommends rinsing the pasta to cool it down and stop the cooking process. Rinsing pasta does remove some of the starch. It’s the magic ingredient that makes the sauce so creamy.Īpparently, those of you out there on social have really strong opinions about this. It includes butter, milk, shredded cheese and Velveeta. What makes this smoked mac and cheese so worthy of this praise, is the ultimate cheese sauce. This is worth every single calorie, and you’re going to want seconds and thirds, so really don’t even count the calories. I promise you, this is the complete opposite of that. You know that kind that’s just dry where the noodles don’t even stick together, and it’s totally not worth the calories. I decided to be “fancy” and use cavatappi pasta, which is super good if you haven’t tried it yet.I’m sure you’ve had bad mac and cheese. I know, I know, Velveeta technically isn’t even real cheese, but who cares, the stuff is pure goodness. I would eat it every day if it wouldn’t make me weigh 400 lbs:) and I’ve been on a diet recently, so ain’t nobody got time for that:) Anywho…this mac & cheese is super easy to make and doesn’t come out of a box. As you may already know, I have a “thang” for Velveeta Mac & Cheese.