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[CaptJerry]

Finally got around to trying this yesterday.
It's going to take years off my life 

Modifications to this basic recipe are endless.
Really really good.

[Bar-B-Lew]

Glad you enjoyed it.  That was probably the last time I made it.  I should make another batch.  I wonder if I could portion it and vac seal them for future side dishes for meals.

[Bentley]

If you have a manual override to seal on your unit I would think it would do very well!

[Bar-B-Lew]

If you have a manual override to seal on your unit I would think it would do very well!

Yes, I do.  Gonna give it a try with some mac n cheese after it gets cold in the fridge.

[CaptJerry]

Round 2 today. The Freeloaders aka the in-laws coming over tonight for a gathering.
Going to tweak a couple things. Add a little bacon and add the butter.
Going to try to undo the work of my brother in laws Cardiologist 
The pellet grill is loaded up with butts, so going to do the mac on the kamado.
I'm thinking a little cherry wood might be interesting.

[CaptJerry]

I'm officially in the no butter camp now.
No benefit to adding it flavor wise and it did give a greasy appearance when
the pan came off the cooker.

[Bar-B-Lew]

I'm officially in the no butter camp now.
No benefit to adding it flavor wise and it did give a greasy appearance when
the pan came off the cooker.

That was my impression too which was why I ended up removing it after a few tries.  I think the cheese has enough grease in it.

[BigDave83]

I like to add, some chunks of cream cheese instead of the butter.

[Bar-B-Lew]

Just put a batch on the Memphis.  Should be ready during the lunch hour.  I think I used double the heavy whipping cream than I normally do so we will see how it works out.  I also had two partial boxes of different pastas so I threw them together to finish them off.  I used grated gouda and Mexican cheeses and mixed in some MAK chipotle rub.

[Bar-B-Lew]

I used one pint of heavy whipping cream this time and about 1.5 pints of whole milk.  I like the texture better on this batch than on my previous batch.  This was the bottom view.

[Ralphie]

Bar-B-Lew,
Your new picture is precisely what I was hoping to find.  It gives the appearance of the texture I prefer in home made mac n cheese.  That looks fantastic.  Thank you for documenting your different approaches to this dish.  I can't wait to try it!

[Bar-B-Lew]

I let it sit in the pan over night, and today I cut it into portions and vac sealed them.  Worked out well.  Will see how well they reheat.  I put them in the freezer.

[Bar-B-Lew]

I went to heat up some a portion of the vac seal I had in the freezer, and learned something by accident.  I had put it on defrost for 1#.  Turns out about 4 minutes on defrost will actually unthaw and warm up the mac and cheese, and it is a lot less greasy this way versus reheating at full power in the microwave.  I did cut a slit in the bag before starting the defrost.

[Bentley]

Why not boiling water?  Time thing?

[Bar-B-Lew]

Why not boiling water?  Time thing?

I don't have a stove in my basement - only a microwave and toaster oven.