Free: Contests & Raffles.
Oh, white sauce, cool.
Okay....here is what I do and I find that it is simple yet gets rave reviews. You need:Box of shellsbuttersmall container, like kids milk size, of half and half cheese: velveeta, something smoked like chedder or gouda, mozz, etcpeppercooked and diced baconBoil the shells about 1/2 to 1/3 done and set aside.Pour the half and half into a pot and turn on the heat low. Add the butter, diced up velveeta, and some of your other cheese. Slowly....slowly warm it up and add more and more of your cheeses as you go. I'd say I use about half velveeta and half a mixture of other cheeses. As it melts keep the heat on but low and slow. Keep stirring more and more cheese in as it melts and gets blended. Add pepper to taste during this process. I'd say I use about a 1/2 stick of butter...most of this is on the fly. Taste the sauce...more cheddar? more smokey? more mozz? Feel it out. Once ready to go just pour over your drained shells and mix it in. You want it nice and sauced up, don't be shy, pour it in! Now, sprinkle your diced bacon on top with a bit of shredded cheese, cover with foil, and bake for another 30 minutes or so at 350. Take off the foil and let the top brown just slightly. Simple, awesome, and delicious. Don't believe me.....ask Buckmark....we had some in deer camp just last week.
If ya can keep it lit, smoke it
Quote from: h20hunter on October 01, 2014, 07:32:16 PMOkay....here is what I do and I find that it is simple yet gets rave reviews. You need:Box of shellsbuttersmall container, like kids milk size, of half and half cheese: velveeta, something smoked like chedder or gouda, mozz, etcpeppercooked and diced baconBoil the shells about 1/2 to 1/3 done and set aside.Pour the half and half into a pot and turn on the heat low. Add the butter, diced up velveeta, and some of your other cheese. Slowly....slowly warm it up and add more and more of your cheeses as you go. I'd say I use about half velveeta and half a mixture of other cheeses. As it melts keep the heat on but low and slow. Keep stirring more and more cheese in as it melts and gets blended. Add pepper to taste during this process. I'd say I use about a 1/2 stick of butter...most of this is on the fly. Taste the sauce...more cheddar? more smokey? more mozz? Feel it out. Once ready to go just pour over your drained shells and mix it in. You want it nice and sauced up, don't be shy, pour it in! Now, sprinkle your diced bacon on top with a bit of shredded cheese, cover with foil, and bake for another 30 minutes or so at 350. Take off the foil and let the top brown just slightly. Simple, awesome, and delicious. Don't believe me.....ask Buckmark....we had some in deer camp just last week.Yep, it was pretty good, especially since he put crab in it. And he premade too much so i got to take a small loaf pan of it home.. Had it for lunch with some nice sliced tomatoes from the garden..Only thing i would of added was some very sharp shredded chedder on top when i baked it...
Darn I'm hungrey now.
· 1 package bacon, cooked and crumbled· 1 cup (2 sticks) butter· 1/2 cup flour· 2 bottles Alaskan Pale· 2 cups half and half· 1/2 pound Brie· 16 ounces (2 packages) cream cheese· 1 1/2 cups crumbled Gorgonzola cheese· 2 1/2 cups shredded cheddar cheese· 1 1/2 cups grated Parmesan cheese, divided· 1 (16-ounce) box elbow macaroni· 3/4 cup panko or bread crumbsMethods/steps1. Cook pasta according to directions, substituting 1 bottle of beer for some of the water.2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in remaining beer and half and half.3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar, 1 cup Parmesan cheese and bacon.4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake in 350 degree oven until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.Sent from my iPad using Tapatalk
Quote from: Blacklab on October 02, 2014, 05:47:45 AMIf ya can keep it lit, smoke it Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.
Quote from: Hawgdawg on October 02, 2014, 09:10:10 AMQuote from: Blacklab on October 02, 2014, 05:47:45 AMIf ya can keep it lit, smoke it Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.Hey Hawgdawg when you get the chance name that can please
Quote from: Blacklab on October 03, 2014, 02:28:59 PMQuote from: Hawgdawg on October 02, 2014, 09:10:10 AMQuote from: Blacklab on October 02, 2014, 05:47:45 AMIf ya can keep it lit, smoke it Cash and carry carries a cheese sauce in a can. It's the bomb. Put your cooked noodles in the smoker for a hour. Then use any of the above recipes. You will thank me later.Hey Hawgdawg when you get the chance name that can please I know they carry this. Take note that this is a 6.5 lb can. That's a lot of liquid cheese...
