Cheese
- Thread starter EFGM
- Start date
BedouinBob
New member
That looks like it turned out great Doug! 
EFGM
New member
It did Bob, and Dave, I couldn't wait even a couple of weeks to let it mellow! It is good stuff. Think I have enough to last awhile now. Will be taking some up to the daughters Bob. Were suppose to head up there in August. Yes sir, I love me some Smoked Tallimook, for sure. Might have invent another new word, "Cheesitarian" and do another Tee, but that's another story. Smoked Cheese is second only to Brisket though.
BedouinBob
New member
Yes please Doug!
EFGM
New member
here ya go Bob! i don't remember where i got this from or i would certainly give them credit. We have certainly enjoyed it over and over.
SMOKED MAC n CHEESE
Ingredients
2 cups elbow macaroni
1/2 stick of butter
3 cups milk
2 cups heavy whipping cream
8 oz of smoked cheddar cheese SHREDDED
8 oz mixed smoked Colby and or Monterey Jack CUBES ( I just use Colby )
salt and pepper
Instructions
Put the dry macaroni elbows ( 2 CUPS) in a pan (somewhere around 9x13 size) - Yes, dry macaroni. You don't need to pre cook.
Melt a 1/2 stick of butter, and then pour it over the macaroni
Add smoked cheddar cheese (8 OZ Shredded) save a little
Add smoked colby CUBED cheese (8oz)
Add milk (3 Cups)
Add heavy whipping cream (2 Cups)
Salt and pepper to taste
Give it a stir (I actually stirred it another time or two during the early cooking process).
Into the Oven at 250 degrees for approximately 1:50 minutes (I did 1:54 to be exact)
Save a little of the smoked shredded cheddar when you're preparing, and add a layer on top now (after the 1:50 in the smoker).
Into the oven on BROIL for a few minutes until you get the desired color you're looking for
Smokey, creamy, noodles done to perfection. This is a good one.
i did find that if you used the cold smoked cheese you can even prepare snd take to another location and use a oven. But it is enhanced I think if you use your smoker vs the oven but most of the time we just use the oven and it is awesome.
SMOKED MAC n CHEESE
Ingredients
2 cups elbow macaroni
1/2 stick of butter
3 cups milk
2 cups heavy whipping cream
8 oz of smoked cheddar cheese SHREDDED
8 oz mixed smoked Colby and or Monterey Jack CUBES ( I just use Colby )
salt and pepper
Instructions
Put the dry macaroni elbows ( 2 CUPS) in a pan (somewhere around 9x13 size) - Yes, dry macaroni. You don't need to pre cook.
Melt a 1/2 stick of butter, and then pour it over the macaroni
Add smoked cheddar cheese (8 OZ Shredded) save a little
Add smoked colby CUBED cheese (8oz)
Add milk (3 Cups)
Add heavy whipping cream (2 Cups)
Salt and pepper to taste
Give it a stir (I actually stirred it another time or two during the early cooking process).
Into the Oven at 250 degrees for approximately 1:50 minutes (I did 1:54 to be exact)
Save a little of the smoked shredded cheddar when you're preparing, and add a layer on top now (after the 1:50 in the smoker).
Into the oven on BROIL for a few minutes until you get the desired color you're looking for
Smokey, creamy, noodles done to perfection. This is a good one.
i did find that if you used the cold smoked cheese you can even prepare snd take to another location and use a oven. But it is enhanced I think if you use your smoker vs the oven but most of the time we just use the oven and it is awesome.
EFGM
New member
LarryD said:
Larry, I always cold smoke about 8 oz blocks of cheddar and pepper jack and I cold smoke the colby cubes . The cheddar is shredded for the recipe and the cubes just go in as cubes and they melt during the cook. That's why a stirring is recommended as it helps with the cubes melting.
BedouinBob
New member
Thanks Doug! I'll give it a try.
Sure is a lot of cheese. As usual, looks like you did yourself proud Doug. I am sure you have addressed this but what vac machine do you use? My trusty foodsaver pro bought more than a decade ago has officially locked up with nothing but a loud clank and then flashing lights. Time to start looking for a new one.
EFGM
New member
Thanks Dave, it’s a Weston 2300. Capable of 15” bags but 99 % of my use is 6X10. It’s has really been a great tool capable of a lot of sealing. This batch of cheese was 44 bags. It’s good to hear yours lasted so long. I just happened across a V4260 in an estate sale for $30. Gave it to my brother to get him started and we discovered it had never been used.
