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Great video! Thanks for these easy terrific high protein low calorie and healthy idea!

EXCELLENT VIDEO Thank You for sharing this.

I do not recommend using uncooked macaroni or not making a rue, this will be an oily mess,lazy man's recipe, thumbs down.

You had me at cinnamon

😋

Sooo good, everyone loved it. Thank you for this easy yummy recipe

Definitely one of my favorite of your recipes 🤩

why would u cut the potatoes in half

The narrating sucks... I wish you were more confident and clear instead of sounding like a depressed slop especially when I'm trying to follow along it was frustrating But overall, great recipe and great video. I just wish you put more effort into narrating

I like that video, subscribed

This needs to go viral. Thank you!!!

sugar free brown sugar? WTF is that?

I have not had a recipe from Mason I haven’t liked. Just got my first pellet smoker, pitboss, and saw he had a Mac n cheese recipe and knew I was in good hands. Mason is always a reliable source for ideas.

Wait… Did you say Mexican Chicken Pot Pie? I need info …

"Non-glycemic." Ok, bud.

This recipe is actually really good and easy. Thank you for sharing.

Hey, this looks great. I havent tried it yet, but I do have one question. Is there a reason for pouring off the oil from the cooked pancetta, and then adding back more oil? It seems to me that the pancetta oil would have more flavor to add to the dish.

Very good making them a second time right now 😊

One thing i found on my mac and cheese is if your cheese sauce is too thick you can add some of the pasta water you cooked the pasta in to the sauce until you get the proper consistency. And you dont lose flavor.

After 45 min my elbows still hard and it’s still watery

Ricotta is SO yummy! Especially when you make it from scratch - which is very is very easy to so, and doesn't take long at all .😊

Love your recipes!!!

keep coming back to this one again and again

Making these now. Thanks for posting this.

I did it two times and it keeps coming out cassaroley. 225 for 45 mins, mix and cook for 45 more. It’s already thick by then not enough time for 30 minutes with crumb topping

Mine turned out good just a lot runnier than I expected.

These are so good!

This looks amazing, though meat is juicier than typical chicken breast and more flavorful😮! What should the oven temp or slow cooker temp be? I have a cast iron, slow cooker (Instapot brand) w/the feature to sauté and that’s what I plan on using like your recipe shows to brown the chicken thighs but I’m not sure what temp to slow cook or oven bake for the 20-30 min and of course I want the chicken thighs tender. I plan on putting the chicken in tacos. I just made homemade beans tonight for tomorrow’s tacos… I don’t make true refried beans because my stomach can’t handle the heavy oil but I pressure cook beans with a little bit of butter and bacon fat used to first sauté the onion, jalapeño and garlic with mild salt and pepper (2lbs of refried beans usually takes 110 min pressure cooking using the Instapot pressure cooker with 5-6 cups water) and they go excellent in tacos, burritos… you name it homemade simple beans are superior to any canned version and now I prefer them to traditional restaurant refried beans. Anyways look forward to this recipe, I find chicken the hardest meat to cook with because it can become tough and dry so easily but I love chicken tacos more than beef and this looks amazing so thank you!

Why homie sound like his name should be Tyrone.

I made this today and it came out incredible. I also smoked some chicken tenders for 1.5 hours (just above the Mac) and chopped that up into it. Will be making over and over again thank you so much!!! Question though, how do you make it creamier? Mine came out slightly dry, but the flavors were there and it was still amazing. Thanks!

Can you double or triple this recipe? If so anything thing specific to consider?

If anyone needs to know how to pronounce Worcestershire sauce, it's like this: Wuss (and in puss, pussy) - ster - sheer. Not shire, as in where the Hobbits live. Worcestershire. Simple.

That looks good dude...

Change 1 cup milk with water and add in the sodium citrate…. Ya someone will correct me..

Table spoon lol😂

I made this Friday for us after prepping 72 pounds of smoked mac and cheese using my original recipe for a wedding we catered yesterday. Both recipes are amazing and everyone loved my mac and cheese but this recipe is my husband’s favorite. AND IT TAKES SO MUCH LESS TIME TO MAKE! We added a little cheddar cheese, some bacon, and I used my homemade freeze dried bread crumbs instead of Panko. This recipe is definitely a keeper! I could have saved myself about 6 hours of prep time for the wedding with this recipe not having to precook the noodles and make the cheese sauce on the stove. :)

My Fiancée and I made this tonight on our 18” Weber Smokey Mountain and used applewood chunks for the smoke. It came out great! Super solid recipe and great video - thanks for sharing! My only question is does the BBQ rub you used contain a decent amount of salt? The one we used didn’t and we thought salt was the only thing missing from the final product. Easy fix though and like I said it came out so good! Next time we make it we’ll add some of our home grown hatch chilis to spice it up a little🤤

Both videos were excellent. Ready to try this out. One question or point of clarification needed . . . your recipe here and on your website calls for Elbow Mac but your video sure looks like you are using Cavatappi for the Mac. If truly Elbows, I'm concerned the Cavatappi (my preference) will not cook right since I suspect those noodles would absorb more liquid than the Elbows??

My go to now when doing a gathering for a taco bar. So good and simple. Can be prepped and put in the deep freezer.

Making this tonight!

I just tried this recipe for dinner! I added a bit of paprika, I also made a coleslaw on the side. It was great, thank you!!!

It was pretty darn good.

Ingredients 3lbs. chicken breast 2 tbsp olive oil 2 diced white onions. 1 cup beer or chicken broth 1 tbsp garlic powder 1 tbsp chili powder 1 tbsp Mexican Oregon ½ tbsp salt ½ tbsp coriander 1 tsp cinnamon Directions Heat some olive oil in a Dutch oven over medium-high heat. Brown the chicken pieces in the hot oil for about 4 to 5 minutes, until they develop a golden crust. Then, remove them from the pot and set them aside. Add the diced onion to the same pot and sauté until it starts to soften and become translucent. Pour a cup of beer to deglaze the pot, scraping up any browned bits from the bottom. Once the onions are softened, add in the rest of the spices according to your recipe. Pour in the remaining beer and return the chicken pieces to the pot. Reduce the heat to a simmer and let the chicken cook in the beer mixture for about 30 minutes, or until it's tender and cooked through. Remove the chicken from the pot again and shred it using two forks. Return the shredded chicken to the pot, mixing it well with the juices and onions. Optional you can place the Dutch oven under the broiler for a few minutes to crisp up the chicken before serving. Good for tacos, burritos, chicken potpie recipes

Yummy

This is one of my favorite meal preps to make!

This video is perfect for someone who’s indecisive. Good stuff!

Have you guys thought of changing the half and half cream to 35% cream for a thicker or creamer sauce?

I AM IMPRESSEDDDDD!!!! 🎉❤ 😊

So 8oz cheese block creem cheese butter milk and half and half

Why beer??