OMG YASSS! I love Cavatappi!!!! That's it, this is confirmed the best mac&cheese recipe because you're using cavatappi. Don't at me. 💡 P/S: I did mac&cheese (with spicy seasoning) last week, but had no panko, so instead we crumbled Digestive biscuits on top and baked it as usual. It was surprisingly good. Mix of spicy and semi sweet biscuit crumb was great
THE BEST PASTA!!! I have fought so many people who are like, "well, no, it's a bit long" or "I like the smaller ones" or "I am just simply wrong, so here is my argument for some other wrong pasta." Cavatappi is the only one I use for for-realsies mac and cheese. I often douse it in parm and jar tomato sauce for a "I am sad, and only pasta can help" dinner. Thank you for supporting the pasta I love so so much. XD
I just woke up and eating an egg salad sandwich, but this is making me crave mac & cheese. Too bad you didn't use Duke's mayo. It's the only mayo of the South, and I should know, I'm from South Carolina so it's as south as it can get.
This whole video is like saying you're in your mid-to-late thirties without saying you're in your mid-to-late thirties: I feel like I know every cooking show you watched in your life. I'm wondering what kind of wood chips were used in the smoker for this, & how much flavor is imparted. My recipe for mac & cheese is very similar, but basic (basically: evaporated milk, same noodles, butter, nutmeg, dried mustard, cayenne, several types of cheese [including a pre-shredded blend, but if you add it first it melts just fine & mixes well with the blocks of cheese], white &: black pepper, no toppings), but I have a smoker & a smoker attachment on my grill that I don't have enough uses for. I'm definitely going to do some experimenting with them for this!
Definitely give the smoked version a try! My wood pellets were hickory. If you’re using a charcoal grill, one good sized chunk of hickory or pecan is all you need. Cheese and smoke go together very well! I did an evaporated milk version before when I wanted it more on the stove top Mac and cheese variety. I love any Mac 😋
I had a smoked M&C in Austin, and it just fucking blew my damn mind. If I can do this at home????? And shout out to @missfairuzadotcom and the love of cavatappi. That is my favorite pasta, because it squeezes all the sauces with love in all 19 dimensions it can. Cavatappi is the best.
pls start a patreon or an amazon wishlist so we can help buy things for the show (like saucepans!!!!!)
The extra editing on this episode was top notch. Just like that mac n cheese
I love how you cover your bases from the haters before they even hate. That's forward thinking.
If it weren't for the fact that I just came back from the store, I'd make this today. Sooo yummy looking.
Bacon + Panko = Bac-ko
Bac-ko + Mac = Yum
I'm moving out for college soon. I'll be sure to keep these vids on hand when I start to cook.
What do I need to do to share a glass of whiskey with this man
I love this episode, I've made this recipe once a week since learning the recipe
7:46 something caught my eyes
Really like the breakdown of different difficulties before starting. I need to go buy some ingredients like right now.
Ahhhy boy John Holland. Fantastic editor, musician and now chef.
So glad I found this channel
King.
Love it, making some this weekend!
This looks awesome, way to go guys!
Damn, this was fantastic!
This smoked mac n cheese looks amazing! Will definitely be trying this one. Great video!!
Really is some amazing mac and cheese here, I'm sure smoked is superb. Thanks for sharing
Hilarious editing!
I have entered the soul soothing side of youtube
Good stuff.
Nice ! Will try this looks delicious! The times I’ve tried Mac cheese it clumps up unfortunately
OMG YASSS! I love Cavatappi!!!! That's it, this is confirmed the best mac&cheese recipe because you're using cavatappi. Don't at me.
💡 P/S: I did mac&cheese (with spicy seasoning) last week, but had no panko, so instead we crumbled Digestive biscuits on top and baked it as usual. It was surprisingly good. Mix of spicy and semi sweet biscuit crumb was great
THE BEST PASTA!!! I have fought so many people who are like, "well, no, it's a bit long" or "I like the smaller ones" or "I am just simply wrong, so here is my argument for some other wrong pasta."
Cavatappi is the only one I use for for-realsies mac and cheese. I often douse it in parm and jar tomato sauce for a "I am sad, and only pasta can help" dinner. Thank you for supporting the pasta I love so so much. XD
damn this episode gave me a mac attack
I just woke up and eating an egg salad sandwich, but this is making me crave mac & cheese. Too bad you didn't use Duke's mayo. It's the only mayo of the South, and I should know, I'm from South Carolina so it's as south as it can get.
This whole video is like saying you're in your mid-to-late thirties without saying you're in your mid-to-late thirties: I feel like I know every cooking show you watched in your life.
I'm wondering what kind of wood chips were used in the smoker for this, & how much flavor is imparted. My recipe for mac & cheese is very similar, but basic (basically: evaporated milk, same noodles, butter, nutmeg, dried mustard, cayenne, several types of cheese [including a pre-shredded blend, but if you add it first it melts just fine & mixes well with the blocks of cheese], white &: black pepper, no toppings), but I have a smoker & a smoker attachment on my grill that I don't have enough uses for. I'm definitely going to do some experimenting with them for this!
Definitely give the smoked version a try! My wood pellets were hickory. If you’re using a charcoal grill, one good sized chunk of hickory or pecan is all you need. Cheese and smoke go together very well! I did an evaporated milk version before when I wanted it more on the stove top Mac and cheese variety. I love any Mac 😋
Do you make your own chicken broth? I can imagine buying chicken broth every time you want noodles to be very expensive
I'm watching this even though I'm lactose intolerant.
I had a smoked M&C in Austin, and it just fucking blew my damn mind. If I can do this at home?????
And shout out to @missfairuzadotcom and the love of cavatappi. That is my favorite pasta, because it squeezes all the sauces with love in all 19 dimensions it can. Cavatappi is the best.
Yeah this looks like it bangs
I’m planning on doing this in the oven, should i still do 350 for 30 minutes?
Yep! 350 until the cheese I bubbling and the top is slightly browning
What's up with the dog in the kitchen?
Uff, that finger in the food processor was hard to watch. Please don't do it like that. Other than that looks fucking tasty!
The shakeycam style is too much. Please tell your friend to quit fidgeting or get a tripod.
Preach.