Originally Posted by gochiefs(exceptQB)
3 cups of shredded cheese (we used pepperjack)
1.5 cups of whole milk
1/2 cup flour
8 TB butter
1 cup of heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried mustard
1/4-1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon white pepper
1# of macaroni (cooked and cooled)
Shred your cheese:
In a large pot over medium heat melt the butter and add in the flour. Stir for a couple minutes until it is golden brown.
Add in the cream and milk. Add in the cheese a handful of time and stir until melted. Repeat until all cheese is done and the mixture has melted
Once all the cheese has been melted add in the garlic, onion, cayenne, mustard, pepper, and salt. Add in the macaroni and stir to combine.
Pour into a 9x9 pan, get your smoker at 225-250, and throw it on.
Not bad, though your description of the technique for a bechamel sauce is abysmal.
In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican.
- H. L. Mencken