The Last Macaroni and Cheese Recipe You'll Ever Need | Mad Scientist BBQ

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/MADS... to check out all of Made In’s cookware and get 10% off your first purchase.
------------------------------------------
More Mad Scientist BBQ:
Instagram • / madscientistbbq
Twitter • / madscientistbbq
Facebook • / madscientistbbq
Join my Patreon community here: / madscientistbbq
------------------------------------------
Portable Camp Chef Pellet Smoker: click.linksyne...
------------------------------------------
WAGYU Beef Tallow • amzn.to/3bTLeH3
PORK LARD • amzn.to/3wMXNeV
------------------------------------------
MY FAVORITE THERMOMETER - Thermoworks affiliate links:
Thermapen ONE: www.thermowork...
Thermapen IR: www.thermowork...
Thermapen Mk4: www.thermowork...
Smoke X: www.thermowork...
Infrared thermometer: www.thermowork...
------------------------------------------
Affiliate links for my barbecue essentials:
Trimming knife: amzn.to/2W084ms
Slicing knife: amzn.to/2VYTwDO
Black Nitrile Gloves: amzn.to/2FFsBr2
Cotton Glove Liners: amzn.to/2VXWNU0
Spray bottle: amzn.to/2FGmum7
Disposable cutting boards: thebbqhq.com/p...
Heavy Duty Aluminum foil: amzn.to/2FCibbo
------------------------------------------
Please email [e-mail] for business inquiries.
Filmed and edited by Erica Yoder.
Order your leather apron here: madscientistbb...
Motion Graphics/Animation provided by Kaitlyn Kirk Design: kkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Thank you to Made In for sponsoring this video.

[@MadScientistBBQ]

1 pound cavatappi pasta 8 oz cheese (Gruyère and Sharp cheddar) 1 quart heavy cream 1 tsp rosemary Chives Salt and pepper to taste

[@kencult]

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!

[@Alex_Carvalho]

That’s a Michael Symon recipe, it’s truly amazing!

[@MadScientistBBQ]

@@kencult but cooked 2 lbs of pasta!

[@MadScientistBBQ]

@@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!

[@DaleSHess]

Outstanding!!! Do you have a video on how to smoke the cheese?

[@Trblmkr07]

The amount of salt you put it was not necessary. If you're going to salt pasta, the water needs to taste like sea water. What you did, will do absolutely nothing to adding flavor to the pasta. And yes, you can always add more salt as your cooking.

[@Dad_Lyon]

Is Jeremy still alive?

[@brianstauffacher]

😚 where have u been??

[@philmaro84]

Where have you been these days?

[@dutchk9833]

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.

[@zpbeats3938]

Bruh you stirred continuously for TWO WHOLE HOURS?! Good god!

[@jasonsneed7064]

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.

[@mts982]

why no videos in a month?

[@bighairswagg]

Is the only spices you use is salt and pepper? Lmao

[@AntsBBQCookout]

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.!

[@VillanuevaMedia]

LOL ant. Same here man but would love a take on smoked mac n cheese from you.

[@AntsBBQCookout]

@@VillanuevaMedia lol I'm a terrible cook, bro 😂 trying to learn though

[@stevepham9788]

update?

[@AntsBBQCookout]

@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

[@yuuji8447]

If it isn’t one of the best barbecue channels on KZbin 😮

[@bavariasuhl]

where did you go????????/

[@stephenadams5241]

A printable recipe would be a nice touch to your detailed videos Jeremy

[@BrewReview]

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.

[@justinsherwood4624]

Something going on with Jeremy? Been waiting a while and no video's. Hopefully he and his family are ok.

[@kencult]

This is great! Love seeing some other dishes that can be made outside of the smoker. Thank you!

[@HATFIELDBBQ]

It's been 3 weeks, where you at?

[@buzzbeeboo]

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. 😅

[@cynical1985]

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!

[@Marthisdil]

or buy a rotary one - turning a handle is a lot easier :)

[@longnailsareok]

Or use a food processor and the whole thing will take about 90 seconds!

[@countryfirstusa9072]

Where you been dude .?

[@praetorxyn]

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.

[@lorrienantt2361]

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.

[@Trump985]

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 🤔

[@AlexEberhart]

While I think you giving back to your monetary supporters through patreon is pretty cool I would be cautious that it isn't consider gambling because it is behind a pay wall. #notalawyer so I have no idea really. But I think that's why most giveaways have some no purchase necessary clause.

[@russrollins9978]

You couldn't have stolen this recipe from Bobby Flay 'cause there's no corn in it. I swear, that boy would put corn in a cheesecake.

[@Thomahawk7209]

You should try using sodium citrate for the cheese sauce. Huge gamechanger on par with wagyu tallow on brisket.

[@dbrown4688]

How much sodium citrate for the ingredients listed for one lb of pasta?

[@GrizzAxxemann]

This looks worthy to try, but I doubt it's going to beat my recipe. Anyone who bothers with a roux/béchamel is just wasting their damn time.

[@crackyflipside]

I like adding a touch of truffle oil and a little bit of roasted garlic to mac and cheese. Gotta try this one.

[@greensquare4499]

Sorry bro, not how my grandma did it and hers still reigns supreme. I gotta stay loyal 😂

[@kjrchannel1480]

To be fair I know most the cooks never made their own recipes. Instead they were found and doctored by a support team. There is no I made it first recipe in this date in time.

[@mummer7337]

Its not baked so thats a negative, baked mac reigns supreme over all.

[@MrPanthers23]

As delicious as this looks, my kids complain if I make any mac and cheese that isn't Kraft. Their taste buds are beyond my understanding

[@texangeneralcontractors7827]

I agree 😢

[@johnsonmcgregorygeorge6395]

Everyone online seems to receive endless hate when they show a video squeezing some juice out of their meat. We need someone of a respectable status to do a blind taste test to finally put to rest whether it makes any noticeable difference or not! Is a one off squeeze for the camera harmless fun, or are they dooming their glorious end product!? It must be settled once and for all!

[@schmitty8225]

Great recipe, no bread crumbs and no baking. It's mac and cheese not casserole.

[@kevinkarlrenel1787]

Hello to u sir and also to ur family..i am a follower from the Philippines..its been 2 months since ur last video upload..just wonderring whats going on with u sir..r u alright?my family and i always watch ir videos and ur an inspiration..hope ur ok and thw rest of ur family..God bless to u all..

[@AlexWaz315]

Literally making Brisket Mac n cheese for tomorrow. My brisket is being pulled in 20 min! I am tweaking Chuds recipe. Cheers!

[@pitchforkmechanic7797]

What kinda of tweaks are you making? I’m giving it a shot too

[@AlexWaz315]

@@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

[@jasonmurray7604]

I have to disagree about one thing. If you are going for maximum sauce retention, rotini is the way to go.

[@2276scorpion]

A good bacon would top it off, Make it an even $30 for Mac and cheese

[@Bob-ru6nw]

Here is all the science on cooking with cheese, including Mac and cheese recipe. If your want smoky, create the stock from smoked chicken carcuss. kzbin.info/www/bejne/bJvNp32Ja8hmmdE

[@hartzellaerialproductions527]

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!

[@nobitsnoshoes]

made in is supposed to be a made in America company. i have bought all my cookware from them, but now i'll never give them another dime if their crap is coming from france. f made in now.

[@GAMEKILLR3]

I watched this whole video trying to figure out how to smoke some Mac and cheese only for you to tell me the cheese is smoked so it's good. Not everyone cold smokes a billion cheeses. Normally I love you videos but I'd give this a negative 5 if I could.

[@fredb7773]

I picked up the wrong cheese I got smoke goula would that work okay? I was going to make this for Thanksgiving tomorrow.

[@georgedavis5507]

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.

[@jesseguerrero794]

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

[@Malachibai]

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.

[@Dj18Xero316]

Since you’re taking heavy cream and reducing it so much, have you tried evaporated milk?

[@cliff377]

What is the link for your macNcheese recipe? -really enjoy your bbq videos.

[@ladyluck5248]

So when you say one quart of heavy cream per pound of pasta are you talking uncooked pasta ?

[@neilmichaels1761]

Pretty humorous that the mad scientist and BBQ master didn’t know to put in a lot more salt for that amount of water. .

[@jona5517]

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.

[@M1911pap]

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 :)

[@listerlives1]

Flavor good, but gotta bake to get the crust because that's half the greatness of mac n cheese.

[@areyoukidding1431]

Does the rosemary make or break the dish? My spouse hates the taste of rosemary 😭🤔 Looks delicious! Thank you!!!

[@shawnmichajluk2044]

I made this tonight. It is the best I've ever tasted. Love that it is easy. Thanks for sharing.

[@timolean5846]

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.

[@skepticalmom2948]

That's looks fabulous, I would use some fiery hot cheetos crushed up and sprinkled on top.

[@bOOmbOOmProd]

If your pasta boils over...you turn down the heat ;)

[@blake7285]

Anyone know what that pullover is?

[@jaytreschl256]

We've been using cavatappi noodles for years but we put French fry onions on top

[@BringtheSmoke]

Looks Creamy and delicious. I like the "Italian" you had going on here lol.

[@MadScientistBBQ]

I speak third most “I-talian”

[@googooplay3777]

Stop the music please

[@jacklawson1367]

Where are you guys? I’ve not seen a video from you in a while 😢

[@lukehubbard8306]

Jeremy, Here's a video idea. On his latest turkey video, Aaron Franklin said that almost all of the bad flavors in BBQ come from fat soluble compounds. I know you've done some deep dives on the science of BBQ in the past and I feel that you are uniquely qualified to make a video on this with a more in depth and scientific approach to that statement.

[@HunterxREE]

That will be interesting, considering MSBBQ smokes lard and tallow to get more fat soluble flavors into his meat.

[@ALRM1]

No links to that stylish quarter zip sweater?

[@honestly8015]

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.

[@deathwitch8607]

WHY!! Why the damn music.... not a music video!

[@theoeicher]

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?

[@tullster21]

Bruh this mac costs like 45 bucks

[@ericsteel173]

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.

[@MR-ug5cu]

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

[@chazzman8206]

We made this and it was tasty but lacked the creaminess that we prefer in Mac and cheese.

[@timgregson5533]

I thought you weren't doing carbs. 😆

[@IWILLFEEDYOU]

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!

[@MadScientistBBQ]

Awesome! thanks! I appreciate the support and I’ll have to check out your channel

[@markwindholz816]

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.

[@chrismiles8225]

I actually ran macaroni and cheese on my smoker for Thanksgiving. I would definitely try this recipe.

[@faustozamarripa7122]

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!

[@WOSSquee]

I'm super excited to make this, but I just bought all the ingredients and it was more than $50! Cheese ain't cheap!

[@steveyork8069]

This looks good I like the fact that it looked tacky not a fan of creamy Mac n cheese. I would stick it under the broiler and brown and stir several times I like the crispies in my Mac n cheese and throw some bacon in it.❤️👍

[@summersands8105]

I like to add large curd cottage cheese to mine and top with crushed Ritz crackers and butter. Bake it at 350 for 20-30 mins until it's hot and bubbly. SOOOO good!

[@hugotendam5349]

Don't know if this is something that needs to be said for some of ya'll, but this is not something to prepare ahead of time, because the sauce will split upon reheating. Also reducing the cream takes a pretty long time. Like 1.5 hours in my case

[@christianmorriswilliams7072]

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.

[@aim4squirrels113]

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.

[@joeglatz9242]

How long does it take to reduce?

[@zigwil153]

Do yourself a favor. Make 'Alton Brown Stovetop Mac n Cheese'... been making it for over twenty years.

[@charleshenderson6890]

Well technically oil floats to the top so it does it no good.

[@koryweaver5868]

In the 1980's as a kid I watched cartoons. I was later told they were a 30 minute advertisement. This video seemed to be a lot like that with all the product placement. Very good recipe for mac and cheese, but a little heavy on the product placement. If I had to pick a cartoon that matches our barbecue hero, it would be Inspector Gadget. They both have all the best toys.

[@kevinv7178]

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.

[@Sbullo]

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.

[@stuckinpodunk]

This recipe looks great, but if you really want to kick it up a notch, bake it in the smoker while your meat is cooking! Seriously...I use a vertical smoker and I usually place my baked beans or barracho beans in a pan on the rack under the meat so they catch some of the drippings right into the beans. My Mac and Cheese is usually on the rack under that. It doesn't pick up a super strong smoke flavor, but just enough to add another layer of flavor!

[@travismiles5885]

I dont know man. I live in the south and you need at least 5-7 years of work experience and 3 references before you're allowed to make Thanksgiving mac n cheese.

[@M63Tod]

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. 💡

[@RAMRODTHEFWAUPER]

How long is this supposed to take. Lol

[@sadswamp4065]

Can I get the same results on my pellet grill

[@yellowcake369]

Sponsorship takingf up 20% of the video is a downgrade from times past...just saying

[@thatsrich944]

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).

[@bobbicatton]

Luscious macaroni and cheese! Recipe sounds fantastic👍

[@spankymcduff9683]

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.

[@benpierce2202]

Would love it if you could add a link to the recipe or the recipe itself.

[@MadScientistBBQ]

Pinned comment

[@McBrewmeister]

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.

[@jsaing]

Just made this morning for Thanksgiving. Tastes great to me, but my family will be the judge of that!

[@MikeBonesBBQ]

How long do you put this in the oven?

[@hawkeye88tx]

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)

[@steventekell6678]

My fav is still Sam the cooking guy quarantine Mac and cheese. I’ll have to try this though