Not sure if I have a 4" pan think it would go in the 2 or 2.5" pan? I may want to try this for monday, have not made it in a while and usually did it in the oven in a large dish

Not sure if I have a 4" pan think it would go in the 2 or 2.5" pan? I may want to try this for monday, have not made it in a while and usually did it in the oven in a large dish

I think that will work...worst case is you put the ingredients in and it doesn't fit.  I think it would fit in a standard aluminum pan you can buy at Sams.

I tried the simplest possible version of this (no butter or cream cheese) for some guests on the 4th, with the exception of adding a few bleu cheese crumbles on the top before going into the smoker. I liked it quite a bit, but my wife thought the smoke was overpowering. It was substantial, for sure, and stronger than I've noticed on any meat I've done, but I didn't think of it as a negative. She says next time it'll only get an hour of smoke, then into the oven for finishing.

B-Lew,
What quantity (by weight) did you cook in this recipe? 2 lb box?

B-Lew,
What quantity (by weight) did you cook in this recipe? 2 lb box?

regular one # box of pasta

Wow...   I have made mac and cheese a couple times on my pellet grill, but with a recipe that has you create a cheesy rue and cook the macaroni before putting it in the pellet grill.  It always just seemed like way too much work... I love mac and cheese and keep thinking I should make some more on the pellet grill, but then I think about all the work and wonder if it's all worth it.

Now... well, with this recipe, all the work is gone.  So, no more excuses not to make mac and cheese on the pellet grill.   I need to stop and get me some heavy cream, some cheese, and give this a try.

One of my first posts on PF!

https://pelletfan.com/index.php?topic=183.msg1128#msg1128

I have another batch on the Memphis now.  I used a thicker sliced Mexican cheese blend by Borden.  Filled pan with noodles, put on some cracked black pepper and some crushed chipotle pepper.  Added some bacon bits and diced ham.  Poured in the heavy whipping cream, added the two bags of cheese on top, and then covered with milk and stirred it up.  Onto the 250° smoker for 2 hours.

 

No more Borden cheese in my mac and cheese.  I was disappointed in the flavor and texture.  I will still cut into serving sizes today and vac seal to eat thru the Fall and Winter as a side dish.

What Brand do you usually use?  Maybe some of those cheese salts I have heard about.

Like most things, I do not have consistency as I like to mix things up.  I usually use a shredded cheese with some sort of peppers in it (Mexican blend, pepper jack, etc).  I have used a mac and cheese bleed by one of the cheese manufacturers that was pretty good.



I think this is the kind I used in this batch.

Weird because this is what I use a lot and it is the same cheeses.