As soon as we saw the recipe, we knew we neeeeeeded to try it. And we were right to try it. The only mistake we made was to wait so long. And to only make one casserole dish worth.
Yes, indeed. Macaroni and cheese will never be the same….
I confess that we didn’t follow Katie’s recipe exactly. We (ha!! Of course, I mean “he” – I just watched) made cheese sauce starting with a bechamel made with milk infused with onion and fresh bay leaf. Then three kinds of cheese were added: mostly cheddar, a little gouda and a little creamy goat’s cheese. And a splash of Kirschwasser, as per Katie’s recipe. The penne were cooked to just al dente. Everything went into a buttered pyrex casserole dish and into the barbecue it went to be indirectly smoked until it was golden brown.
Katie says to use an old metal pan or disposable aluminum roasting pan because a good casserole dish will get too smokey and grimey and be no good for anything but the barbecue. But we don’t have any old metal pans and I simply refuse to buy a disposable aluminum roasting pan. I cannot bear the idea of it being sent into landfill. (I just don’t believe that it will be recycled.)
However, I had absolutely no difficulty cleaning our pyrex dish after leaving it to soak overnight and then scrubbing it inside and out with baking soda and a tiny bit of elbow grease for the corners.
The aroma!! The flavour!!! Katie said it all:
Have you tried my smoked pasta? It’s the best thing since…. well, ever!
-Katie, Thyme for Cooking
Quick!! Go out and get some wood chips and fire up the barbecue. You too neeeeeeed to try this.
- recipes from OUR kitchen:
:: indirect smoking on the barbecue
:: Infused Milk for Béchamel Sauce (Bay Leaf and onion)
:: other favourite pasta and noodle dishes
:: blog recipes index
:: recipes index
- Thyme for Cooking:
:: smoked pasta
While this isn’t exactly a “presto” sort of pasta because of the smoking time, if you make lots (and you really should) then it can be reheated on one of the nights that you need dinner ready in lickety split time.
Of course, this isn’t the first time that smoked pasta will be featured on PPN. Katie submitted it during the first year of PPN, in July 2007 (Presto Pasta Night Roundup #19).
We served our smoked pasta with a mound of steamed broccoli. Meat?!! Who needs meat when there’s smoked pasta with three kinds of cheese?
For complete details on how to participate in Presto Pasta Nights (PPN), please read the following:
edit 8 October 2010: Jennifer has posted the PPN #184 roundup. Put your bib on and take a look at all those wonderful dishes of pasta:
- Cook, Eat, Play, Repeat: Presto Pasta Nights #184 Roundup