RobertN
Super Member
My wife has had this recipe for a long time; not sure where she got it. Rec.Cooking from the old days of internet? She embellished the recipe over the years a little.
We make this two different ways.
Make by the recipe
OR
Finish it in the smoker instead of the oven.
I have an electric smoker. Usually will run it at 250F for this, and extend the cook time 30-45 minutes.
This works really well with Apple chips in the smoker. Only use on pan of chips; any more is too smoky.
Both methods are really good
Bacon Macaroni and Cheese with Extra Sharp White Cheddar
Makes 8-12 servings
Ingredients
12 ounces elbow macaroni
8 ounces sharp white cheddar cheese, cut into small cubes
2 tablespoons, plus 1 teaspoon all-purpose flour
1 1/2 teaspoons dry mustard
1/4 teaspoon black pepper, freshly grounded
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
2/3 cup low-fat sour cream
2 eggs, lightly beaten
1/2 cup heavy cream
1 1/2 cups milk
1/3 cup grated onion
1 teaspoon Worcestershire
10-12 strips thick maple smoked bacon, cooked and cut into 1/4-inch pieces
7 ounces extra-sharp white cheddar cheese, grated
Directions
Heat oven to 350 degrees. Using non-stick spray, coat the bottom and sides of a 9″x13″ baking dish. Bring a pot of salted water to boil. Add elbow macaroni and cook halfway through, about 3-4 minutes. Drain pasta and transfer to prepared baking pan. Stir in cubed cheddar cheese and set aside.
Combine flour, mustard, pepper, nutmeg and pepper in a large bowl. Add the sour cream and eggs and mix until smooth. Whisk in the cream, milk, onions and Worcestershire. Pour the egg mixture over the pasta mixture and add the bacon. Stir to evenly distribute the egg mixture and bacon. Sprinkle with the grated cheese evenly over top of pasta.
Bake until the pasta is set around the edges, and slightly golden, about 30 minutes (about 15 minutes for mini-cocottes). Let the pasta set for at least 10 minutes before serving (this will allow the cheese to thicken up).
We make this two different ways.
Make by the recipe
OR
Finish it in the smoker instead of the oven.
I have an electric smoker. Usually will run it at 250F for this, and extend the cook time 30-45 minutes.
This works really well with Apple chips in the smoker. Only use on pan of chips; any more is too smoky.
Both methods are really good
Bacon Macaroni and Cheese with Extra Sharp White Cheddar
Makes 8-12 servings
Ingredients
12 ounces elbow macaroni
8 ounces sharp white cheddar cheese, cut into small cubes
2 tablespoons, plus 1 teaspoon all-purpose flour
1 1/2 teaspoons dry mustard
1/4 teaspoon black pepper, freshly grounded
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
2/3 cup low-fat sour cream
2 eggs, lightly beaten
1/2 cup heavy cream
1 1/2 cups milk
1/3 cup grated onion
1 teaspoon Worcestershire
10-12 strips thick maple smoked bacon, cooked and cut into 1/4-inch pieces
7 ounces extra-sharp white cheddar cheese, grated
Directions
Heat oven to 350 degrees. Using non-stick spray, coat the bottom and sides of a 9″x13″ baking dish. Bring a pot of salted water to boil. Add elbow macaroni and cook halfway through, about 3-4 minutes. Drain pasta and transfer to prepared baking pan. Stir in cubed cheddar cheese and set aside.
Combine flour, mustard, pepper, nutmeg and pepper in a large bowl. Add the sour cream and eggs and mix until smooth. Whisk in the cream, milk, onions and Worcestershire. Pour the egg mixture over the pasta mixture and add the bacon. Stir to evenly distribute the egg mixture and bacon. Sprinkle with the grated cheese evenly over top of pasta.
Bake until the pasta is set around the edges, and slightly golden, about 30 minutes (about 15 minutes for mini-cocottes). Let the pasta set for at least 10 minutes before serving (this will allow the cheese to thicken up).
