I wasn't trying to offend when I said cheese blob, I just didn't know how else to describe what I was seeing in my head. Just trying to figure out how to get the consistency of something similar to what Mark's picture above looks like. I will be looking to avoid using the sour cream hopefully, I have used it when cooking a smoked mac n cheese Malcom style........It is so over the top rich it became oily. Would make his recipe again but omit things like the sour cream and the mayo 100% .
Check out the latest post from How to BBQ Right featuring Smoked Mac & Cheese Recipe.
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I think I may go with using a bit of condensed soup as my method to thin it out the dip, I want to be able to spoon it over nacho chips easily. Also using a pound of premium ground chuck beef instead of a pork in this batch. I will be making chili to so a chili and cheese dip style nacho plate is the goal with some smoked wings. I will be sure to share the pros and cons of this one. It's my first go at it, fairly excited.
Have to go get supplies tonight but so far I have 1 pound of beef and 1 pound of velveeta, also a half pound of jack cheese. Going to grab a couple of cans of the rotel with chilies in it, onions, sweet peppers and a small hot pepper selection. Also going with the same method you used with adding some rub to the dish.