Crunchy Homemade Mac and Cheese Recipe
Gasser BBQ vs Oven vs Smoker: One of the most common questions I get is which produces the best mac and cheese and what if I don't have one or the other. Simple answer - smoker will produce the greatest depth of flavour, but the oven and gas barby will still produce great results. Try adding a piece of cherry wood on the grill above a lit burner for a touch of smoke on your gas grill.
Crunchy and Creamy Homemade Mac and Cheese
John from AUSSIEQ BBQ
8
15 minutes
45 minutes
436
Western
Sides
Fun fact: Mac and Cheese origins trace back to cheese and pasta casseroles dating to the 14th century in Italy and medieval England.
What cheeses work best for Mac and Cheese you ask:
1. Cheddar
2. Parmesan
3. Gruyere
4. Brie
5. Smoked gouda
6. Monterey Jack
8. Pecorino as a topper
**Top tips for Mac and Cheese down the bottom of the recipe
Ingredients
400gm grated sharp cheddar
150gm grated Gruyère
Juice of ¾ lemon
½ tsp baking powder or bi carb
300ml milk (have 200ml spare if you want to thin it out)
1 tbsp custard powder
½ tbsp curry powder
1-2 tbsp chopped fresh thyme
2 tbsp HealthIER rub
½ cup panko crumbs
3 rashers of diced bacon
400g macaroni pasta (use Conchiglioni to hold the sauce better)
rushed CCs or Doritos
Directions
fry off bacon until crispy and put to the side
to make sodium citrate, add lemon juice and bi carb to a pan, and mix
pan on low-medium heat, then add milk and stir through
add custard powder, curry, and cracked black pepper
add grated cheese and stir thoroughly until smooth
pan remain on low heat with lid on, and add pasta to boiling, salted water. Cook until slightly undercooked (it will cook further in barbecue)
once pasta is just undercooked (slight chew when you bite it), drain the water and add pasta and cheese sauce to a ceramic heat proof dish
add a light coat of panko crumbs
then your crushed CCs or Doritos
lastly diced bacon and a light coat of grated cheddar with some pecorino
bake or smoke at 180C/356F until slightly golden and crispy on top
