Friday, January 17, 2014

Baked Mac and Cheese

I decided if I was gonna make BBQ I should also work on a few sides. Macaroni and cheese is my favorite vegetable so I wanted to start with it. Before you know it I'll be cooking. I don't have any pictures but I'll try and grab some this weekend if I make it again. This is the current version of the recipe. Change it however you want, it's a free country.


1 pound of elbow macaroni. The small kind is better.
2 or 3 cups of shredded Mild Cheddar cheese.
2 or 3 cups of shredded Monterey Jack or Colby Jack cheese.
2 tbsp. of flour.
2 tsp. of ground mustard
1 tbsp. of the pork rub I used in my first smoke.
1 cup of milk.
Some squeeze butter maybe.


(1) Boil the dumb macaroni. While that's going, spray Pam all over a 13" x 9" oven-safe casserole dish thingy.

(2) Get a big bowl and mix all of the DRY ingredients along with HALF of the cheese. Also preheat the oven to 375 degrees.

(3) When the macaroni is cooked, drain it and dump it in the bowl with all the cheese and stuff and mix it up, then pour it into the casserole dish.

(4) Cover it with the rest of the cheese. Then cover the whole thing with aluminum foil. Bake it for 45 minutes. I take off the foil with 5-6 minutes left to let the top layer firm up a bit. You don't have to use foil at all if you like a crunchier top but seriously blechhhhhhhhh.

(5) Spoon it into your face.

These numbers will feed 8 people but more likely only 4 because it is delicioussssssss.

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