This was tonight's dinner. I adapted the recipe from the Diners, Drive-Ins & Dives book by Guy Fieri. I used ground celery seed and onion powder instead of the celery salt and onion salt that the recipe called for. I also used a bit more hot sauce than the original.
This came out pretty good but I am not usually a fan of mac and cheese made without a white sauce base. I find that the cheese doesn't get as melted as when there is a roux.
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 9×13 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 nice golden 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