4 slices bacon, finely chopped
6 tblsp unsalted butter, cubed
4 cloves garlic, finely chopped
1/2 cup flour
3 cups milk
1 tblsp vanilla
2 oz applewood smoked gruyere, cubed
4 oz cream cheese, cubed
8 oz applewood smoked cheddar, grated
1 tsp SBQ smoked cinnamon & vanilla sugar (SCVS)
3 lb fresh or frozen corn kernels (I grill mine)
BS&P to taste
Heat oven to 375. Heat bacon in a 6 qt saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, cook until fragrant, about 1 minute. Add flour, and cook, stirring for 1 minute. Whisk in milk and vanilla, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cheeses and SCVS, and cook until smooth. Remove from heat and stir in corn; season with BS&P. Transfer to a 9 x 13 baking dish and bake until top is slightly browned and bubbling, about 40 minutes. Let cool before serving.
The other day my wife requested I make her mac n cheese. I wrote this recipe and think it's really good so I decided to share it. I hope you enjoy! Here's the recipe:
1 ham hock or ham shank
4 tblsp butter
4 tblsp flour
1 cup milk
1 cup cream
1/2 tsp BSKS&P
pinch of SBQ Savory dry rub
SBQ dry rub
6 oz smoked cheddar cheese
4 oz smoked gouda
4 oz apple smoked mozzarella
1/4 cup bread crumbs ( I used cornbread croutons)
1/4 cup crumbled bacon
Simmer a ham shank or ham hock in water seasoned with SBQ Savory dry rub until meat is falling off the bone.
Shred smoked cheddar, smoked gouda and apple smoked mozzarella.
Dice mild cheddar into 1/4" cubes.
Preheat oven to 400 degrees.
Add croutons and crumbled bacon to food processor.(I used these croutons, they're delicious!)
Strain ham shank/hock. Reserve stock and pork bits. Add enough water to the stock to boil pasta. Season water w/ BSKS&P. Cook for 9 minutes. Al dente. Set aside.
In a large saucepan melt butter.
Add flour mixed w/ BSKS&P, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes; stirring constantly.
Reduce heat and cook; stirring constantly, 10 minutes.
Add shredded cheese little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add pasta to the saucepan and toss to coat with the cheese sauce.
Transfer half to a buttered baking dish.
Add as much of the cubed cheddar as desired.
Cover with the rest of the pasta.
Cover with the crouton and bacon mixture.
Sprinkle with SBQ dry rub.
Bake 20 minutes until the top is golden brown.
SBQ Mac n Cheese