Does anyone else have the Diners, Drive-Ins and Dives book? I got it for a Chanukah gift and really like it. I've made 3 recipes from it so far and all were pretty good.
Tonight I made Smoque BBQ Mac and Cheese and it was pretty good, not great. I wish it had been made with a roux instead of a thin sauce that you add the cheese too and then mix it all together.
I am not a huge Guy Fieri fan BUT I do love the Tripe D show. I have a friend who went to one of the live Fieri shows and said he was a really nice guy in person, not all show like he seems.
Anyway, here is the recipe I made tonight. Sooo good and comforting on a really cold night like tonight.
Smoque BBQ Mac and Cheese
1 lb rotelli pasta
2.5 cups evaporated milk
2 large eggs
1/2 tsp dry mustard
1/4 tsp Louisiana Hot Sauce
1/4 tsp onion powder
1 tsp ground celery seed
10 oz shredded Cheddar Cheese
4 tbsp unsalted butter
1/4 cup bread crumbs
1/4 cup grated parmesan cheese
Bring a large pot of salted water to a boil over HIGH heat. Add the pasta and cook,stirring occasionally, until al dente. Drain.
Preheat the broiler.
In a large mixing bowl, combine the evaporated milk, eggs, dry mustard, hot sauce andonion and celery powders. Fold in the pasta and about 3/4 of the cheddar cheese.
Put the macaroni and cheese mixture back into the pot and cook over MED heat, stirring constantly until the cheese melts and the sauce gets thick. Pour the mac and cheeseinto a greased 9x13 baking dish.
Melt the butter in a skillet over MED heat, add the bread crumbs, and stir to combine.Sprinkle the parmesan cheese, buttered bread crumbs, and remaining cheese over the top of the mac and cheese. Place under the broiler and cook until the top gets a nicegolden brown, about 3 minutes.
I used a combination of colby cheese and garlic cheddar.
I omitted the bread crumb topping and just sprinkled the cheese on top before broiling.
Source: Diners, Drive-Ins & Dives Book by Guy Fieri