The Last Macaroni and Cheese Recipe You'll Ever Need | Mad Scientist BBQ
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- เผยแพร่เมื่อ 17 พ.ย. 2022
- Wow everyone during the holidays with this recipe. In this video I take you through my absolute favorite way to make macaroni and cheese. Visit madein.cc/MADSCIENTIST10 to check out all of Made In’s cookware and get 10% off your first purchase.
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1 pound cavatappi pasta
8 oz cheese (Gruyère and Sharp cheddar)
1 quart heavy cream
1 tsp rosemary
Chives
Salt and pepper to taste
Am I crazy? but did you say you added 10-12 oz of Gruyere, 4 oz of cheddar and 2oz of parm? That's quite a bit more than 8 oz total!
That’s a Michael Symon recipe, it’s truly amazing!
@@kencult but cooked 2 lbs of pasta!
@@Alex_Carvalho ahhh! I couldn’t place it. I was thinking it was Bobby flay or gordon Ramsay or something. I did say I took it from a famous chef, but didn’t remember who. Well credit to Michael symon!
Outstanding!!!
Do you have a video on how to smoke the cheese?
I tried it but used 1lb gruyere and1/2lb sharp cheddar. I slow heated the cream and cheese for two hours stirring continuously then added to the noodles along with 1 cup of parmesan cheese and 1lb of crumbled bacon. Put it on smoker at 225 for an hour and half. It’s very good.
This is great! Love seeing some other dishes that can be made outside of the smoker. Thank you!
I made this tonight. It is the best I've ever tasted. Love that it is easy. Thanks for sharing.
This is the first time I have seen the reduction of heavy cream!! Amazing. Thank you for the brilliant work you do! You are my fav and also my go-to BBQ/Smoking guy.
Yes to this and more videos/recipes for sides.
Awesome! This is my kind of Mac & cheese. Thank you. Great channel
Luscious macaroni and cheese! Recipe sounds fantastic👍
Honestly always looking for a good Mac and cheese recipe! Thanks Jeremy!
Looks amazing cheers, definitely giving this a go
This rock TG day by the way! Thank you!
nice and simple. I'm definitely going to try this eventually.
great show. Happy Holidays!
Yeah I'm bringing this with brisket to Thanksgiving this year. Thanks professor
My grandmother is from Nawlins and one thing she never did was use a rue for Mac n Cheese! Great Pro Tip! This is a keeper.
Looks great! I do something very similar, but bake it at the end with some bread crumbs on top for about 10 minutes. The sauce is almost like fondue, like what you're making. Like you I can't remember where I got the recipe from. I usually call it Italian Macaroni, my wife makes a good American version.
Fan of the music!! Great video as always, sir.
Fine 🙂 recipe best 😋 mac and cheese I have seen I love Mac and cheese 🧀 well done again God Bless
I like adding a touch of truffle oil and a little bit of roasted garlic to mac and cheese. Gotta try this one.
Great recipe Jeremy!! Gonna give it a shot. I’ll likely put my own add a layer buttery breadcrumbs that I’ll toast under the broiler to add some toasty note courtesy of the good old Maillard Reaction.
OUTSTANDING!
Where have you been these days?
You should try using sodium citrate for the cheese sauce. Huge gamechanger on par with wagyu tallow on brisket.
You gotta try penne pasta for Mac! The inside of the pasta gets filled with the cheese sauce and squeezes out for a very satisfying bite!
Looks amazing Jeremy. I’m a sucker for a creamy Mac n cheese…gonna have to try this. Adding some smoked pork to this would put me right into a Thanksgiving coma. 😅
I actually ran macaroni and cheese on my smoker for Thanksgiving. I would definitely try this recipe.
Nicely done.
Will try this over tgiving! Both our boys love mac! Side bar- as a salsa lover, have you done a video? I’ve smoked my veggies for salsa and it was gooooood!
Something I had recently at a local restaurant was mac and cheese with burnt ends in it. It was heavenly!
Like you, I cannot recall where I've seen the recipe before...but I do almost the exact same thing every year. The only variant is that I top mine with a mix of grated parmesan, finely chopped bacon, and panko bread crumbs and then pop it under the broiler for like a minute to crisp it up. (tip: cook up the bacon a bit under so that it doesn't burn when you put it under the broiler)
Was assigned to do the mac and cheese this year. Literally going to do exactly this, thanks! Also, made-in is the G.O.A.T.!
LOL ant. Same here man but would love a take on smoked mac n cheese from you.
@@VillanuevaMedia lol I'm a terrible cook, bro 😂 trying to learn though
update?
@Steve Pham I ended up getting called to smoke 5 turkeys for thanksgiving. So I ended up settling for a no boil 1 pan mac and cheese recipe because I didn't have time. I'll have to try Jeremy's recipe next time 😅 but thanks for asking
If it isn’t one of the best barbecue channels on TH-cam 😮
Looks delicious
Jeremy you inspire me and make me want to create more videos! I looked up to your success in the recent years and decided to start a channel with my smoker, not as nice as your FatStack though! You keep doing you!
Awesome! thanks! I appreciate the support and I’ll have to check out your channel
Have you done a side-by-side comparison of the more traditional "white roux => beschamel" foundation instead of heavy cream? I usually add chives instead of rosemary, but I can see the appeal.
Just made this morning for Thanksgiving. Tastes great to me, but my family will be the judge of that!
Love the music!
One of my favorite foods.
Looks great!
Thanks!
My fav is still Sam the cooking guy quarantine Mac and cheese. I’ll have to try this though
A printable recipe would be a nice touch to your detailed videos Jeremy
Just a detailed step by step would be really nice as opposed to just an ingredients list, but we all know that watch time and replay value is important so can't blame him for that I suppose.
Just a hint when you're grating/shredding your cheese, turn the grater on it's side so you pushing the cheese backwards and forwards rather than pushing it up and down. It's faster and a lot easier on your arms, particularly when you're doing a lot of cheese!
or buy a rotary one - turning a handle is a lot easier :)
Or use a food processor and the whole thing will take about 90 seconds!
Smoked a turkey using your 2019 Thanksgiving turkey video. It was great. Do you ever smoke ducks? A smoked duck video would be great. Thanks for your efforts.
FINALLY SOMETHING OTHER THAN BBQ
Great recipe!! I tried it today and everyone loved it. Thanks Jeremy
We've been using cavatappi noodles for years but we put French fry onions on top
Thanks for the recipe. I made this yesterday it wasn’t bad. It seems to be missing something, I believe that something may be a fourth cheese or baking but I’m not sure 🤔
I make clotted cream when I have too much heavy cream or it is getting close to the best before date. Then I freeze it in portions. I think it would work PERFECTLY here because it is already reduced by 1/2 and has a distinct rich nutty flavour. 💡
So much you could do with mac n cheese but looks delicious
Looks bomb as hell 🔥🔥🔥
Jeremy, this recipe was straight up money 💰💰💰. It was delicious as is but I ended up adding bacon after out of curiosity and it shot up even higher! Props to the original Chef as well!
Literally making Brisket Mac n cheese for tomorrow. My brisket is being pulled in 20 min! I am tweaking Chuds recipe. Cheers!
What kinda of tweaks are you making? I’m giving it a shot too
@@pitchforkmechanic7797 couple different cheeses. Breadcrumb topping. 3x the recipe for a big party. And maybe a couple of game time tweaks as it goes on. We’ll see
Do a video on beans next!
I cook the pasta I am using very Al Dente, run under cold water to stop the cook, put it on a cookie sheet and put a cold smoke it. I then build my sauce, assemble with some secret ingredients( hint.. one of them is a bit of mild blue cheese) and bake until the pasta is finished. As the pasta finishes cooking it absorbs the sauce flavor etc.
I've only used half & half before.... I will certainly try this!
It’s more time consuming but worth it
@@MadScientistBBQ Thank you! ,,,, FYI - your typed recipe doesn't mention the Parm : - )
Only other things I add anytime I am working with heavy cream and cheese is some nutmeg and cayenne pepper (just enough to brighten and define the cheese flavor without making it spicy).
Most heavy cream you buy has gellan gum as an additive. Try Whole Foods 365 Heavy Cream or some of the other organic creams that don’t have additives.
Awesome as usual Jeremy. Definitely on my to do list. One question, why not add the herbs earlier in the cook to release more flavor?
Simply forgot. Usually I would do it immediately upon putting the cream in
I'm glad I read the comments, I was going to add the rosemary later.
I didn't see the full recipe in the description, did I miss it?
Great video. I LOVE mac n' cheese. At the time of your filming, I happen to know for a fact that Kroger Heavy Whipping Cream is $5.49 a quart, so you're using $11 worth of cream. I'm sure it's phenomenal (I use this Kroger cream for my coffee) but that's a lot of money for most families, particularly as it is just a small part of the cost. I hope cream will come back down in price over the next months, and if it does, you can bet I'll be making this recipe. Thanks, MadMan.
What is the link for your macNcheese recipe?
-really enjoy your bbq videos.
Yes cavatappi pasta is great for a mac
Jeremy, I'm on the verge of perfecting great bbq but I still have a few hurdles I can't jump.
1. Pork shoulder: How to render most of the fat while retaining the gelatin and not black bark... 225-250 temp with long cook time? It's hard to put that kind of time in on a regular basis cooking on an offset for the home cook. Pellet Grill?
Seems like a good video, Thanks
That's looks fabulous, I would use some fiery hot cheetos crushed up and sprinkled on top.
awesome
Good lord, looks delicious! I know BBQ ain't health food but damn...
Looks good man, now I wonder how soon till you come out in Vincenzo’s plate TH-cam channel. Lol
It's been 3 weeks, where you at?
Where you been dude .?
Evaporated milk will assure the cheese sauce won’t break with some pasta water you can just shred the cheeses and add them to the pan with the pasta and stir until all mixed in.
Question: can you make it a day ahead? And: how do you keep the pasta from ticking in a clump if you cook it way ahead of the cream sauce?
Looks Creamy and delicious. I like the "Italian" you had going on here lol.
I speak third most “I-talian”
No links to that stylish quarter zip sweater?
If you have fresh rosemary, you can just throw a whole cutting in. And take it out when it wilts, boom, rosemary flavour with no bits :)
Nice! I've been looking for a better Mac and cheese recipe.
My method is to cook and drain the pasta, then cut up probably a third or so of a block of Velveeta into cubes, pour in milk, add the cubes, and put a lid on it til the cheese melts on low heat. If making it for myself I would crack a shitton of black pepper into it, but I'm the only one who likes pepper in mine os I don't get to do that anymore.
I would like to try this at some point, I think we have an enameled Dutch Oven from Le Creuset, but I don't know if I can find that fancy g cheese around here anywhere, I live in a very rural area and I haven't heard of it, though I'm not exactly a cheese connoisseur.
That's what I grew up eating. Didn't even know there was such a thing as boxed, lol. This does look good though. I want to try if I can find the cheese.
Having some difficulty with the cream.
Ive been trying to reduce it for almost an hour now. But its not getting any creamier like yours did. Low heat the entire time. No burn. Using a Non-Stick Pot.
Am I missing step here?
I watched the video twice and didn't see/hear you mention any flour. So I didn't think I needed some.
Does the rosemary make or break the dish? My spouse hates the taste of rosemary 😭🤔 Looks delicious!
Thank you!!!
Do you keep the heat on while melting the cheese? I’ve found it can make the cheese “grainy “ if you do
Great video! One thing to add would be a couple slices of white American cheese. The sodium citrate in it will help the cheese stay emulsified keeping it creamy and not let the oil separate.
Great tip!
Do yourself a favor. Make 'Alton Brown Stovetop Mac n Cheese'... been making it for over twenty years.
I'm a sucker for mac n cheese recipes. I'd like to try this. My concern with this recipe is the constant attention needed for the heavy cream reduction.
Can you do a video on smoking cheese?
When is your smoked turkey video going to drop?
I will be trying this recipe for sure, I just catered a party and did 20lb a of Mac and cheese, I did the same noodles but this looked way better then my standard béchamel sauce I did, I did not cook out the flour taste enough :( Also, I live in the same sweater from Orvis from Costco, I have if in both colors, lol so warm!
Sounds great just make sure to budget enough time to reduce the cream without burning it. I would try a test batch first
@@MadScientistBBQ I will, I want to see how the larger ratio of Grier goes, I usually have a lot of kids, want to see how it goes, thanks again.
There are sooo many ways to make Mac and cheese. I found that when you make Mac and cheese for a large group of people, one thing you have to be careful of is the amount of parmesan cheese you use. Parmesan cheese has a strong flavor. Too much can ruin the cook. I too have tested many ways to make Mac and cheese. I thought the roux was the best way. Everyone is different. I also replaced water with chicken stock to boil my macaroni. Or what ever pasta I choose to use. The broth adds a great flavor to the pasta and you don't have to use as much salt. I also have expanded my Mac and cheese by adding smoked brisket. I had some left over brisket and used it on my Mac and cheese and it was a huge hit. Everyone raved over it.
Since you’re taking heavy cream and reducing it so much, have you tried evaporated milk?
I'm super excited to make this, but I just bought all the ingredients and it was more than $50! Cheese ain't cheap!
This might sound like heresy to some, but if you crush up regular Ritz crackers and put them on top instead of more Parmesan, the recipe ascends to the next level.
I picked up the wrong cheese I got smoke goula would that work okay? I was going to make this for Thanksgiving tomorrow.
Jeremy, Love all of your videos. I have been waiting for a Mac and Cheese recipe from you since I started following you. I Have been working on my own in the meantime. Your recipe is very interesting. Do you have to be careful about temperature when reducing the cream? I have been fighting the grainy texture from over heating the milk proteins when making the sauce and hit upon sodium citrate as a solution. What is your opinion on using sodium citrate as an emulsifier?
How long do you put this in the oven?
Can I get the same results on my pellet grill
How long does it take to reduce?
Is Jeremy still alive?
help! my brisket is stalling at 156 I double wrapped it and put a generous amount of talo to try to break the stall.
Any ideas
Just what DR. Ordered....
I have a family southern style Mac & cheese recipe I've used for years, slightly different than this but close. I had a few other items but reducing heavy cream is the secret to the best mac and cheese 👍🏾
I got one for you brotha. Smoke your ribs as usual and then coat them and deep fry them. I usually bake my ribs and then let them rest and cool and then brake them down Into individual pieces. Put them in season flour and then deep fry. Only to my ribs this way when people ask. Try it and make a video of you doing it.
Would love it if you could add a link to the recipe or the recipe itself.
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😚 where have u been??
Anyone know what that pullover is?