![]() That’s why it’s a good idea to rinse the macaroni after blanching it to prevent it from thickening too much.įast and Easy Mac and Cheese Sauce Use a Roux and Add 35% Cream When you continue cooking the pasta in the smoker, the sauce will become quite thick from the excess starch. My Italian chef instructor would cringe to hear me say the phrase “rinse the pasta” but we’re not making pasta Alla Genovese here, we’re making mac and cheese. If you’re using bigger macaroni, try cutting the cooking time in half. My macaroni had a recommended cooking time of 8-9 minutes so I cooked mine for 5 minutes and that seemed to be perfect. This means undercooking the pasta is crucial to ensuring a perfectly cooked pasta after smoking. ![]() To get a good smokey flavour with crispy, golden brown crust, you’ll need to let this sit in the smoker for a good 45 minutes. Next up, I’ll explain my tips and why they make this mac so much better. It’s creamy, saucy and smokey with a gorgeous golden-brown-crispy-crunchy top that’s probably what’s served in heaven. I love that sharp cheddar and rich bechamel sauce that’s finished off with a smoky panko BBQ crust. This recipe is somewhere in between and the Goldielocks of smoked mac and cheese. Some recipes I tried were smoky but dry and over-cooked and others were saucy but without that necessary golden crust. ![]() This … Why it’s The King of Smoked Mac and Cheese
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