Creamy White Mac and Cheese

What's good everybody .

And welcome back to my channel , smoking and grilling with me A B now .

Check it out .

I know you didn't see that thumbnail .

You didn't read that title , right ?

Listen , I'm getting ready to show you guys just how easy it is to make .

Look , we're gonna do a white mac and cheese .

So let's get it .

As you guys can see , look , it's not a whole lot of ingredients and don't forget all of the ingredients will be down in the description box below .

So look , we'll start right here .

Look , this is just smoked white cheddar cheese over here .

We got smoked .

Obviously , we got salt .

I love my little salt .

Like to do my little pinchers , fresh black cracked pepper .

Look this right here .

Look , this is heavy cream .

If you guys don't have heavy cream , you can go ahead and use whole milk .

We got flour butter and then we got mustard powder , right ?

And then of course , you know we talking about mac , right ?

So we gotta have these right here .

These are our noodles and speaking of noodles , I'm gonna go ahead .

I got my water already .

You know , working it's already boiling right now .

I'm gonna give it a little stir because I don't want nothing to stick .

Now , I'm gonna bring this back to a boil and I'm gonna cook my noodles to the instructions that's on this , you know , right here on the package .

Right ?

Listen , I usually say al gen but we're not gonna finish these up in the oven .

We're gonna cook them just like the instructions say and then we're gonna move on .

Ok ?

So look , I just took my top off .

You know , my instructions said for these right here to go for about 7 to 9 minutes .

So I picked eight .

So let's go ahead and take this off .

Now , I'm gonna go ahead and put this in my calendar , you know , shocking with that cold water to keep it from cooking and then we're gonna move over to the next step .

I already put my uh my noodles .

They , they in the colander .

You know what I mean ?

I had to get them .

So , you know , I shocked him with that cold water , right ?

So they don't continue to cook .

Now , I want you to look right here .

This is my milk .

What I did was my milk .

Remember this is heavy cream .

I told you guys , you guys can also do uh you can do whole milk also .

But listen , you wanna put it in the microwave for me .

I just went ahead and warmed it up .

I put it in there for about almost two minutes , right .

We do not wanna boil it .

We just want to get that going right .

So now what I'm gonna do is let's put this to get some heat under here .

I'm gonna start with like a medium size heat .

You know what I mean ?

I'm gonna go ahead and I'm gonna start with my butter .

We're gonna go ahead and get this milk .

Now I'm gonna start introducing my flour .

So remember you can follow me for a minute , especially my new people .

It's just we want to put a little bit in at a time , right ?

We just want this flour to absorb some of this butter , right ?

And you wanna just keep moving it around , cook some of that flour taste out also .

I'm loving what I'm seeing right here , folks .

We should be at a low heat now .

So then you wanna go ahead and add your warm milk to it just like this and we just wanna get it all incorporated together just like you see now , I'm just gonna move this around and get everything to incorporate , you know , together and get it nice and smooth .

Now .

You wanna add your salt and pepper , right ?

So you want to give it a couple of pinches here and we just start there .

Don't forget , check your heat .

Make sure we on a low setting , right ?

We got a little pepper to it .

A lot of you guys ask me questions about , you know , what kind of pots and stuff do I use this right here .

These are made by hex clad , right ?

These are like a little bit uh a little bit on the higher end , you know , but I can tell you this , you can use one of the things that really brought my attention to it was you can use metal utensils inside of this and nothing has ever stuck to this .

I'm gonna go ahead and add my mustard , my powder , get that in there .

Give this a good mix and now we're gonna come with that cheese folks .

That's what y'all been waiting on .

We just want to introduce a little bit at a time , right ?

Just like this and we'll just let this , you know , melt in no particular order .

I just happened to be that I started with the , the smoked cheddar and then we just keep introducing this till we got about two cups of cheese in here and it's all melted .

Now , you wanna talk about a creamy sauce .

This is it right here .

You see that right there , ask what you want .

You wanna talk about the money shot .

I'm gonna go ahead and be quiet and just let y'all take that in .

Look at this .

Now , we're gonna introduce our noodles right here .

You know what I mean ?

So check this out folks .

So for some of you guys , I know y'all wanna go ahead and take it and you wanna put it in the oven , you can do that too .

You see how I save some of this over here on the side , some cheese .

You can go ahead , put some on the top .

But if you ask me , if you want something nice and creamy , this right here is the way to go .

You know what I mean ?

Then we're gonna top this with a little parsley .

But again , I'm gonna go ahead and be quiet and we just gonna stir and mix and I'm gonna let you guys your mind take over .

Now , we just gonna transfer this over .

Let me get this like this and this is what we're gonna serve it in folks .

But this right here when I tell you it's creamy , it's creamy .

So I'm gonna go ahead and take my knife because look , we want to get it to be just right , right .

And so when I say just right , that includes a presentation also , just wanna let you know , you guys can look down at the number one , you know , comment .

That's why I use the and everything .

So if you guys are interested in getting this knife right here , you guys can see the knife right there .

You see it right there where it says smoking and grilling with A B .

This is it right here .

This is my signature series nine along with this board right here .

Let me just move this out the way .

Hey , I got , I know you guys saying , hey , what a plug , but that's what it is .

Listen , my signature series boards .

I'm almost caught up with my preorders and I think this Friday , we can take it off a preorder .

They may , right ?

When you order them , they go out and I wanna say thank you to everybody .

So that being said , we're trying to get this after tasting this already .

I'm gonna go ahead and just hit it over the top .

Nice and light .

Why I love the taste of it .

But secondly , listen , it , look great .

Tell me what you guys think that right there .

That should do it , folks .

If your mouth ain't watering right now , I'm telling you something that's broken .

Number one hand , the best mac and cheese .

All right .

So look now we'll just go ahead and take some of this parsley and put this over the top just like you see , just to give it a little green , make it pop .

Especially all my new , my new chefs out there .

Check this out folks .

We gotta always have green onion and we gotta always have parsley .

If you have that combination , I promise you everything you make .

Once everybody see it , they're gonna say how fire that is .

Is that right there folks ?

That shit ?

Hey , so look , I'm gonna go ahead and do this taste test for y'all for one .

I get to reap the benefit from getting it , you know , going ahead and hitting it again , I'm only gonna hit it once because I put it in the serving bowl .

You know what I mean ?

And so I'm gonna let everybody get some of this .

So I'm just gonna go ahead and go like this .

But when I tell you it's starting to get cold .

But when I tell you , look at that , I want you guys to come in right there .

If you guys like cheese , you like something to be like super over the top .

You know , like cheesy , this white mac and cheese with these white cheeses is gonna do it , folks .

Hey , but with that being said , I'm gonna quick run in my mouth .

I'm not gonna over talk it .

Let's get it .

Hm This never gets old again , folks .

I got the best job in the world and I know it ain't fair .

Hey , but that being said , let me just tell you what I get right when I first put it in my mouth , right ?

So when you take it , you put it in your mouth , you want to talk about the smoke , right ?

So we use smoked cheddar and then we got smoked , right ?

Something about that combination , you know , along with the and all of that as soon as you put it in , when you kinda like inhale , it kind of like reminds me of some bacon .