![]() ![]() Stir and cook the shrimp in the cheese sauce until all the shrimp are pink, 4-5 minutes. Pour the drained pasta into the cheese sauce and stir to coat. Note: If you smoke this dish a day before eating it and keep it overnight in the refrigerator, the smoke flavor really comes through better than eating it the same day you make it. Lower the temperature to make sure the cheese sauce doesnt boil.Increase the grill temperature to 400F degrees and cook for another 5-10 minutes. STEP SIX: Pour on the remaining 1/2 cup of milk and sprinkle on the remaining 1/4 cup of shredded cheddar cheese. Smoke the macaroni for one hour and serve. STEP FIVE: After 15 minutes, the noodles will be a little more brown. Sprinkle the top with the cracker crumbs. Spoon it all into an 11×9.5-inch aluminum roasting pan coated with nonstick cooking spray.Stir it all up until the shredded cheese has melted through. Combine the mixture with the shrimp, macaroni, shredded cheese, and seasoning in a large bowl.Add the cream cheese and stir until you have a smooth mixture.Whisk in the milk and bring the mixture to a boil.Whisk in the flour for about two minutes, until it makes a bubbly, thick sauce. Ingredients 1 (12 ounce) package bacon 1 (12 ounce) package elbow macaroni 2 cups heavy cream 1 (16 ounce) package shredded extra-sharp Cheddar cheese 1 (8 ounce) package shredded Colby-Jack cheese 1 cup sour cream 1 cup mayonnaise 2 tablespoons butter 2 tablespoons barbeque rub Directions Preheat the oven to 400 degrees F (200 degrees C). Over medium heat, melt the butter in a medium sauce pan. ![]() You can (and should) experiment with seafood or chicken broth in place of water. Drain and mix with the grated Red Leicester, grated smoked cheese, double cream, maple syrup and smoked paprika. Cook the pasta per the instructions on the package. Cook the macaroni following pack instructions. ![]()
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