Smoked Mac and Cheese on the Pellet Grill

[@sjgoff]

One of the hardest working couples on the KZbins. Mad respect Neil and Amy.

[@PelletsandPits]

Appreciate that....definitely are trying...hhahha

[@lancedean5987]

Love my smoke tube

[@kellyrogers3967]

I forgot you guys did this one neal Now i have a good mac for my left.over brisket thanks brother Appriciat all your work

[@PelletsandPits]

Absolutely...thats sounds fantastic

[@tonybean5756]

Sure am glad you’re back to your roots wit.h pellets and pits. 😊 All the best to you and yours.

[@PelletsandPits]

Thank you kindly

[@frankmarullo228]

Wow your videos come up together I'm not sure which one to watch first !! THANK you Frank from montana....

[@PelletsandPits]

hahaha the battle between the two

[@jakespencer8077]

Just an idea for folks that don’t have a torch. I use a quarter of a strip of paper towel dipped in vegetable oil to start my smoke tube. Perfect recipe for the holidays!!

[@gregjulian1044]

This is similar to my method. Now I'm hungry for some so will create this over the weekend! I'm going to add some of my homemade candied jalapenos to top a serving too!

[@PelletsandPits]

Sounds great to me...great touch

[@markduree7132]

I smoke about 10-15 pounds of cheese every winter, just like you did, and then let it mellow for a couple weeks before giving about half away as Christmas gifts for friends. And the rest gets saved for recipes like smoked Mac and cheese. Love it!

[@PelletsandPits]

Hey thats a great idea...mix that with some smoked summer sausage...and crackers...im down

[@anthonymarocco955]

Killin It Guys!

[@PelletsandPits]

Thank you....

[@PhanLy-s3r]

best mac and cheese that is quick and easy thank you for this

[@PelletsandPits]

You're welcome!!

[@SinisterMD]

It's not that it's smokier if you let it sit but less bitter. When I smoke I have done it for up to about 4 hours, or what a Smoke Tube will last. I then vacuum seal it and don't touch it for at least 3 weeks. The smoke has a chance to mellow a little bit and it's much better. I usually smoke several pounds of different cheeses to use over the next several months for recipes or snacks. Your mac and cheese looks tasty!!

[@PelletsandPits]

Got ya....

[@robertbernal3180]

Mac and Cheese looks so delicious Neal. Will definitely make some soon. Like always Neal great recipes. Have an awesome day.

[@PelletsandPits]

Hey thanks bud....

[@bobbicatton]

Rich, smoky, cheesy deliciousness👍🧀😊

[@PelletsandPits]

ahhaah what a tongue twister..hahaha I should upload the crap I said before I got it right..

[@steveop123]

One word- Decadent- ok 2 words - delicious

[@PelletsandPits]

ahahahh probably 2 words I cant say

[@steveop123]

@@PelletsandPits too funny

[@JohnAllmond-zd7ur]

Looks absolutely amazing will definitely try this recipe thanks for the video

[@PelletsandPits]

Hope you enjoy

[@curtdunlap6818]

So that's how you smoke cheese? I should've thought of that! Thanks Neal! And Neal, ya gotta let your mac-n-cheese rest after it comes out of the smoker. For one, it firms up the dish, and secondly, it's just common practice to let your creations kick back and rest after smoking, maybe with a cocktail or a frosty cold one! 🚬🍸🍺 😁

[@olddawgdreaming5715]

I believe you have something going for this Mac N cheese . I do like a good smoked cheese but that's just me so I have to be careful. I will have to see what I can do with this. Thanks for sharing with us it really does look great. Fred.

[@PelletsandPits]

Let me know...

[@BigPeter1313]

Check out also some of the techniques for making Nova Lox. I like to brush mine with some natural Maple syrup after the pellicle if formed in the fridge and prior to cold smoking for 6-12 hours, depending on the smoke you like. Also works great with Steelhead trout.

[@PelletsandPits]

oh I definitely want to try that...on my list for sure...love a good bagel Lox...

[@anthonykurnyak1561]

Looks epic!!!! Great job

[@PelletsandPits]

Thank you! Cheers!

[@Frank-the-Tank-13]

Well dam I been watching you for like a month or 2 and I thought you had like 100k subscribers so I didn’t worry about subscribing. Well sorry now I’m subscribed.

[@PelletsandPits]

ahahh hey I appreciate that...really do...regardless how many

[@jmert_5859]

FTK Smasher came in the mail yesterday. Hope to use it this weekend. Putting this video in the Keepers Playlist.

[@PelletsandPits]

Hey thats awesome...thanks

[@jamsoutdoors9955]

Great cook! I cooked ribs last night on the Ironwood XL with Que That. They were awesome! I’ve made my own rubs for the most part the last few years…but Que That will be a staple in my bbq cabinet going forward!

[@PelletsandPits]

Holy cow....really appreciate that...

[@rodderbob]

Now that's a deluxe mac n' cheese plate. For my tastes a couple shots of sriracha (or similar) and get after it.

[@PelletsandPits]

Absolutely

[@jamesbramlette1515]

Dang dude!!!!!!.....this looks great!!!

[@PelletsandPits]

Heck yeah....

[@TEMPACCOUNT-h5p]

Good morning Neal, really enjoy the videos! I own Red Barn Market in Conway Arkansas. I'm wanting to start making some videos showcasing products in our store. Content for Facebook, Instagram etc. I intended to do this using my I phone 12, selfie stick/tripod. What software/program would you recommend for editing? Thanks for any advice, Jack Warner.

[@PelletsandPits]

to be honest...we use all apple products..even when editing...im a simple guy...free imovie etc...

[@TheFoodExperience]

Neal!!! I just found this channel when you mentioned it on your other channel. I'm so fortunate that I did. I ordered a pit boss Lexington 500 onyx edition which should be arriving tomorrow. I have a feeling this channel is going to help me out a bunch. Thanks for all that you do! That mac and cheese looks amazing by the way!

[@PelletsandPits]

That is awesome....great combo you have going...

[@derbuckeyetribe9789]

Mac & Cheese isn't one of my favorites. Probably because I ate so much of it as a kid😉. I seriously want to make this! Plate that and sprinkle some black pepper and smoked paprika on top, and dig in. Thanks for a great idea. I just subscribed, I was already subbed to Flat Top, didn't realize you Two had another channel.

[@PelletsandPits]

Hey I appreciate that...thanks for the support...really matters

[@derbuckeyetribe9789]

@@PelletsandPits Yer Welcome, you've given me some great ideas these past several months. Keep up the good work. How about an episode on what I call Smokey Mountain chicken? A smoked, grilled chicken breast basted in Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce, topped with a slice or two of double smoked ham off the bone, and a slice of big eye smoked swiss. Once the cheese melts, you're ready to plate. For final toppings I suggest sliced green onions and cherry tomatoes.

[@jaybooth4815]

That’s just some freaking great smoked Mac and cheese casserole Neal! I’ve smoked some Mac n cheese on the pellet grill which was ok but this recipe is next level!! Definitely making this one! Insanely delicious looking! Cheers my friend!

[@PelletsandPits]

Thanks Jay...Hope you are doing better..

[@jaybooth4815]

⁠getting there…thanks bud!

[@pauly0410]

Man ol man, that sure looks good Neal!!! Great, now I'm hungry lol. Can't wait to make this one.

[@PelletsandPits]

So good Pauly...

[@pauly0410]

@@PelletsandPits I'm not a big Mac and cheese fan. Had to eat a lot of it in college lol. But this, this is well worth changing my mind.

[@PelletsandPits]

hahahaha @@pauly0410

[@LaserGuy64]

O.M.G I am making that tomorrow!

[@PelletsandPits]

So dang good...thanks

[@toddpeterson1673]

I have to try this, looks delicious!

[@ManCaveMeals]

Another amazing cook! I love mac & cheese. I'd love this one for sure!

[@PelletsandPits]

Absolutely....kids even liked it

[@smokinjoeprestwood5889]

OMG, Neal, that creamy mac n cheese looks amazing 😋😋😋

[@PelletsandPits]

Thank you

[@joesch11]

I don't normally like Mac @ chz... But I would absolutely tear this up

[@PelletsandPits]

Amen...

[@oconnellbob]

Neil, can you explain to your viewers what 'Que That is and what it is used for. You're so excited, and so am I, that you missed the actual SELL😅.

[@stonerscravings]

Looks delicious. I’d eat myself into a coma 😂

[@PelletsandPits]

hahahha add some of the leftover ham in this...

[@ChrisPollard]

The reason for wrapping/sealing the cheese and leaving it is to mellow the smoke, let it permeate, and most imporantly get rif of the acrid bitterness of that smoke. First times I smoked cheese (with a tube, in a Pit Boss chamber) I experimented with tasting right away, overnight, after a week, after two/three/four weeks. I found the best overall flavour came after 3-4 weeks ... but the taste was good enough after 2 weeks. Fresh from the smoke, it tasted terrible. Maybe it doesn't matter in a recipe like this though, since the cream in the sauce might pull some of those flavours out. Looks good anyway, more cheese is always better.

[@roger80465]

That looks amazing! I'm curious about the cheese smoking. Several videos I have seen recommend 'aging' the cheese for a couple weeks after smoking to reduce some of the 'raw' smoke taste. Have you ever done a taste comparison? I love smoked cheese but don't have patience to wait for it to mellow out. Interested in your opinion.

[@PelletsandPits]

Well thats interesting...i thought when you wrap it takes on a deep smoke flavor...maybe im wrong..thats why I only smoked for 2 hours...i didnt think that this was that smokey and I liked that about it...

[@KnightsGarage]

Man my neighbor works at the plant that makes your Q-that. He gave me some to try the other day.. Small world..

[@PelletsandPits]

WOW...what did you think...

[@KnightsGarage]

@@PelletsandPits haven’t tried it on anything yet. Just stuck my finger in the bottle and gave it a taste and it was pretty good like that. Lol. May have to make a point to use it now!

[@PelletsandPits]

Well if you do ...let me know @@KnightsGarage

[@levidon28]

Why wouldn't you use the cold smoke option on your lonestar grill?

[@PelletsandPits]

You absolutely can....what if you dont have a LTG...just shows other options...

[@The_Original_Big_Daddy]

Tell me if I'm wrong... you guys were both freezing your tails off and you went FAST on this video :) It's actually a great pace because I think the overall thing most people need are cliff notes versions. Your content and ideas are amazing, so keep up the great work! This recipe looks stupid unhealthy and amazing :) Nice work!!!

[@keithtrosen7954]

Looks delicious. Definitely gonna try this one. Question.....does the ironwood have a variable speed fan? (PID controller). I could hear some "whining" in the background and wondering if it is the fan or the pellet auger?

[@PelletsandPits]

From just a quick research Yes...it has a PID...

[@jabawockee199]

My blood pressure jumped just watching this, lol

[@PelletsandPits]

so did my waist line..hahahhah

[@bradcampbell624]

Brother, I love your single serving size! Doing it in multiples sure does "stretch" out that meal. Haha. Someone, please invent Keto macaroni noodles....

[@PelletsandPits]

HAHHA NO KIDDDING...maybe smoked cali and cheese...

[@jgjones28]

Keto, no go! Great video!

[@PelletsandPits]

Its a struggle for sure..I hear ya..

[@anthonykwietniewski5043]

Hey, King.I don't know anything about this. Would this be cold smoking?

[@PelletsandPits]

The cheese part...yes...absolutely

[@stevenl6995]

Neil what brand casserole dish is that, and is it on your Amazon page?

[@PelletsandPits]

It is not...I think it Le Creuset...it was a gift and something I would not personally purchase just based on bang for the buck...BUT each to their own...

[@stevenl6995]

What would be your recommendation? Hope Y'all have a Merry Christmas.@@PelletsandPits

[@timothywood9630]

All 3 how much ???

[@alittlesteph]

Wish I saw this before yesterday's debacle trying another KZbinr's "recipe" what a disappointing waste of time and $$. This looks delicious and I trust the source 😊

[@PelletsandPits]

Now that’s pressure ahhahah. Thanks…. I hope. 🤞

[@alittlesteph]

❤ You haven't disappointed yet 😁

[@staclynnfaulknor3390]

You may have said if so sorry I missed it, but could you make this the night before and smoke the next day?

[@PelletsandPits]

I honestly would not...BUT if you do...time to cook will drastically change...and leaving it out on the counter for 2 plus hours will before cooking would help as well..You would need to cook at a lower temp for way longer...maybe add some moisture as well...once its refrigerated it will definitely become a huge rock...so heating it up will be a challenge but can be done...we actually did this exact same thing. We filmed this before Thanksgiving and had it the next day

[@staclynnfaulknor3390]

Ok thank you. So was it eatable thanksgiving?

[@PelletsandPits]

@@staclynnfaulknor3390 oh yeah. Just be careful because it takes a while to cook and it can separate if it gets too hot.

[@staclynnfaulknor3390]

I made this for our Christmas Eve family get together and it smacked, great recipe. Thanks guys, Merry Christmas!

[@PelletsandPits]

@@staclynnfaulknor3390 hey Merry Christmas…. That’s awesome

[@StrongmanJames]

Is this for 1 pound of shells?

[@PelletsandPits]

Yes