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[BC Buck]

Im new to the game of pellet smoking meats and sides. Still perfecting all my recipes. My last attempt at M&C called for extra sharp cheddar and Monterrey jack. Was good but when reheating in microwave the leftovers would look like noodles floating in clear liquid. What cheeses do you guys use in M&C?

[Bar-B-Lew]

https://pelletfan.com/index.php?topic=233.0

[Ralphie]

B-Lew,
I'm going to make your mac recipe on Labor Day weekend.  Any additional tips or should I just follow the recipe?  Other than the recipe and pics looking good, I'm on board with your preference descriptions like "less grease", etc.  Noticed you omitted butter and still looks great.

[Bar-B-Lew]

I think you will be fine if you follow the instructions without butter to have less grease.  I like how I was able to vac seal into portions after cooling.  I then reheat when needed.  Worked great. I need to make another batch as my freezer stock is empty.

[Kristin Meredith]

To me, any mac-n-cheese that you want to be smooth and creamy and not "break" needs to have some Velveeta or processed cheese in it.  You can also add other cheese, just make sure you have a good hunk of Velveeta melting in there also.

[Bentley]

Majority is Velveeta, with American and a small amount of mozzarella.   Getting ready to make a pan for an AA anniversary meeting tonight!

What cheeses do you guys use in M&C?

[Bar-B-Lew]

The product my brother sells for his BBQ business uses the grease from bacon mixed with smoked gouda to make a cheese sauce that is then mix with the macaroni and bacon crumbles.  It stays together unfortunately I don't have pics of it.

[Bentley]

I have so little knowledge on how most cheeses melt.  My wheelhouse is very narrow on that data!  I think if you are willing to do the bechamel with any cheese it will be great in the mac n cheese...as far as reheating, that is when the breaks occur I guess!

[LowSlowFoShow]

https://pelletfan.com/index.php?topic=183.0

[SparkyLB]

My go-to recipe is pretty simple. 

A stick of butter and 4 oz of AP flour make the white roux.  Cook just long enough to lose the raw flour taste. 
Add one quart of whole milk, and whisk until simmering.  At this point it should be thickened and you have a bechamel sauce. 
Add 1 pound of deli-sliced American cheese, one slice at a time, whisking after each addition.  Velveeta is tasty, but it's just not cheese.  (Sorry in advance to any offended by this).
At this point, you have something similar to sauce Mornay, except Mornay uses cheddar.  Cheddar doesn't melt well, and is notorious for breaking. 
Cook one pound of elbow, or fusilli, or the pasta of your choice, about 3 minutes undercooked. 
Place in a 1/4 hotel pan lined with butter, and top with panko, or regular crumbs mixed with about 2 tbsp. of butter. 
Cook until the top is browned. 

This reheats well, and is amazing.  Try adding some raw tomato and bacon, diced. 
A couple of tbsp. of truffle oil is a game changer too.   

[TravlinMan]

I have observed that Kraft shredded cheese separates too much for our tastes and the Sargento seems to be creamier in the 'Pellet Mac 'n' cheese' recipe, also cut the butter back, add half and half instead of milk along with heavy cream - increase both for a creamier texture..   

(Costco shredded works well also)

I feel my arteries closing in as I savor the thought of another batch of mac 'n' cheese..  Love it with apple and cherry pellets - for us, it adds a subtle fruity smoky sweetness on the back end.

.......

[Bar-B-Lew]

I too did find that less milk and more heavy cream worked better for me.

[elenis]

Have you considered using melting salts? They essentially allow you to make a queso consistency cheese sauce using any cheese. It would allow you to use cheeses based on flavor instead of based on melting properties. Chef Steps has an article about it that I can link if it becomes of interest. You can essentially make your own velveeta.

[bregent]

My go-to recipe is pretty simple. 

A stick of butter and 4 oz of AP flour make the white roux.

I agree. You either need to use real cheese and make a cheese sauce using a light roux, OR used some processed cheese. My goto recipe is from Ina Garten, which you can find online. Hadn't heard of melting salts but looks interesting.

[yorkdude]

Have you considered using melting salts? They essentially allow you to make a queso consistency cheese sauce using any cheese. It would allow you to use cheeses based on flavor instead of based on melting properties. Chef Steps has an article about it that I can link if it becomes of interest. You can essentially make your own velveeta.

Very interesting, never heard of the critter.
Did a brief read on it and sounds interesting.
I need to get out more.
Thanks for the heads-up