The trick is to smoke the meat and not make the meat smoke

MAC & CHEESE

  Date: August 18, 2012
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
I must admit I am NOT a Mac & Cheese lover. But I know there are folks for whom Mac & Cheese is almost another food group. Most of the Mac & Cheese I've suffered through has been either the supermarket or institutional variety. I've wanted to try Mac & Cheese made form scratch and cooked on the grill for a while now. Several people who didn't know this, told me the Mac & Cheese recipe in the BGE cookbook was worth trying. I did just that and served it with some BUTTERMILK BISCUITS. This recipe looked good on paper, having 5 different cheeses and also, of all things, Tabasco sauce. Sounded interesting. To cut to the chase it was really really good. This was the first Mac & Cheese I would want to have a second time.
Related Photo Entries:
Recipe Source:
Alt image
Big Green Egg Cookbook

Big Green Egg Cookbook:

Mac & Cheese - Page 16
Grill:
Alt image
Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Dutch Oven
  • BGE Plate Setter (Legs Up)
  • 1/2" Copper Plumbing T's Shims
  • Wicked Good Weekend Warrior Lump Charcoal