I have a cold smoke cabinet and smoke generator(s). This is part of a post but you'll get the idea.
Somehow that looks like coleslaw but.......
Da cheese is ready! Oh forgot about the sprinklers - no harm done!
An out on ta da counter.
Packaged up for the frige!
That's a lotta smokey cookin goodness right there. It will go into my home me Mac-N-Cheese, Dip, Bread, Chicken Scallopine and any thing else my pea brain muttles up.
Mac N Cheese
Ingredients
1 pound pasta shells
4 tablespoons butter
1/2 onion, finely chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3 cups whole milk, warmed
2 teaspoons Dijon mustard
2 cups shredded 5-cheese Italian blend ( I use 2 cups smoked Cabot Cheddar)
Directions
Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
