Simple Mac & Cheese - recipe
video description
Date: 2019-08-15
Related videos
Comments and reviews: 9
StivenCabrera3
This is what I like to do when it comes to roux based cheese sauces. The typical ratio for roux to milk is 4oz by weight (equal parts butter and flour)to 1qt of milk. But since cheese is being added, I cut that to 2. 5oz. 1qt of sauce is perfect for 1lb of pasta. After youve cooked off the roux for a minute or two, add cold milk to the pan and whisk VIGOROUSLY, adding the milk very slowly until its all fully combined. Then bring it up to a simmer and let it thicken a bit. Then I turn the heat off and let it cool for five minutes before using the residual heat to melt approx 24-28oz of cheese (I go for mostly sharp cheddar, and a good amount of gruyere. I also toss in a bit of cream cheese cubes up right in there.
reply
This is what I like to do when it comes to roux based cheese sauces. The typical ratio for roux to milk is 4oz by weight (equal parts butter and flour)to 1qt of milk. But since cheese is being added, I cut that to 2. 5oz. 1qt of sauce is perfect for 1lb of pasta. After youve cooked off the roux for a minute or two, add cold milk to the pan and whisk VIGOROUSLY, adding the milk very slowly until its all fully combined. Then bring it up to a simmer and let it thicken a bit. Then I turn the heat off and let it cool for five minutes before using the residual heat to melt approx 24-28oz of cheese (I go for mostly sharp cheddar, and a good amount of gruyere. I also toss in a bit of cream cheese cubes up right in there.
reply
Chely Margarita
So Im bad at directions. I used 2 quarts of milk forcing me to double the whole recipe because I was unaware of the fact that they dont sell quarts at the grocery store. I also used garlic and herb butter from Publix to eliminate the need of me seasoning the mixture. I also also only baked it for 45 minutes covered because I wasnt sure my very hungry husband would be willing to wait another hour for baking and waiting. All this being said, I would bathe in the soupy macaroni mixture I made till I died. Delicious
reply
So Im bad at directions. I used 2 quarts of milk forcing me to double the whole recipe because I was unaware of the fact that they dont sell quarts at the grocery store. I also used garlic and herb butter from Publix to eliminate the need of me seasoning the mixture. I also also only baked it for 45 minutes covered because I wasnt sure my very hungry husband would be willing to wait another hour for baking and waiting. All this being said, I would bathe in the soupy macaroni mixture I made till I died. Delicious
reply
NickersonGeneral
So gave this recipe a try a couple of times. This is my conclusion: Texture is amazing, as to be expected from the binder found in American cheese, but at the end of the day it's still american cheese. Yeah, it's got real cheese in it, but it's not my preferred blend for mac and cheese, so the flavor is just a little too muted for my taste. That being said, I ordered some sodium citrate online. If this works with my favorite cheeses, then I'd consider this video a success.
reply
So gave this recipe a try a couple of times. This is my conclusion: Texture is amazing, as to be expected from the binder found in American cheese, but at the end of the day it's still american cheese. Yeah, it's got real cheese in it, but it's not my preferred blend for mac and cheese, so the flavor is just a little too muted for my taste. That being said, I ordered some sodium citrate online. If this works with my favorite cheeses, then I'd consider this video a success.
reply
riley opal
hey. my grandma was the cook of the family and when she died we lost a lot of good food. a lot of the stuff she just made from memory. she taught me a lot but i could never get the mac and cheese right. i made this today for my family for the first holiday dinner in three years. its not the exact same but its damn near close and eating it made me cry. thank you for making this easy to follow and make.
reply
hey. my grandma was the cook of the family and when she died we lost a lot of good food. a lot of the stuff she just made from memory. she taught me a lot but i could never get the mac and cheese right. i made this today for my family for the first holiday dinner in three years. its not the exact same but its damn near close and eating it made me cry. thank you for making this easy to follow and make.
reply
Jeduraiya
That recipe is close to what my Mom taught me. Only differences was she used velveeta and baked uncovered with a good spreading of sharp sheddar on top. At the end of baking she threw the oven on broil to get a nice crisp layer od cheddar on top. I still make my mac and cheese like that to this day with the exception of swapping regular velveeta with the sharp cheddar kind.
reply
That recipe is close to what my Mom taught me. Only differences was she used velveeta and baked uncovered with a good spreading of sharp sheddar on top. At the end of baking she threw the oven on broil to get a nice crisp layer od cheddar on top. I still make my mac and cheese like that to this day with the exception of swapping regular velveeta with the sharp cheddar kind.
reply
deoxxys
Hey love your food content. Your reasoning really hits home with me and I enjoy your videos, keep it up You and your dad's mac and cheese is in my oven right now. Also you've convinced me to cook with wine more and I plan to make your braised pork with vegetables and sweet pickes. Eventually I will get to the pizza dough when I can get a good food processor.
reply
Hey love your food content. Your reasoning really hits home with me and I enjoy your videos, keep it up You and your dad's mac and cheese is in my oven right now. Also you've convinced me to cook with wine more and I plan to make your braised pork with vegetables and sweet pickes. Eventually I will get to the pizza dough when I can get a good food processor.
reply
xXCashMoniezXx
ADAM I love you and your vids so much I used your technique for seasoning the cutting board and now I feel like a steak master Tonight I made this mac and cheese recipe and it's in the oven right now So excited to see how it comes out, keep up the great work and I love the info you insert behind each decision
reply
ADAM I love you and your vids so much I used your technique for seasoning the cutting board and now I feel like a steak master Tonight I made this mac and cheese recipe and it's in the oven right now So excited to see how it comes out, keep up the great work and I love the info you insert behind each decision
reply
Cookie Crumble
This Mac and Cheese ist currently baking in my oven. Can't wait to eat it It already smells deliciousI am sick at the Moment so I figured that would be a perfect no-fuss, comforting recipe. UPDATE: OMG this was soooo gooood Buttery and cheesey and creamy and you best believe I'ma gonna make this again
reply
This Mac and Cheese ist currently baking in my oven. Can't wait to eat it It already smells deliciousI am sick at the Moment so I figured that would be a perfect no-fuss, comforting recipe. UPDATE: OMG this was soooo gooood Buttery and cheesey and creamy and you best believe I'ma gonna make this again
reply
V N
What ive recentlt tried is cooking pasta straight into milk, cover and stir back and forth entire time while cooking. The starch from pasta helps thicken, but so does the cheese. 0 flour added, no grit, no multiple pots. Super easy to do. Pasta takes longer to cook but its worth it to me tbh
reply
What ive recentlt tried is cooking pasta straight into milk, cover and stir back and forth entire time while cooking. The starch from pasta helps thicken, but so does the cheese. 0 flour added, no grit, no multiple pots. Super easy to do. Pasta takes longer to cook but its worth it to me tbh
reply
Add a review, comment
Other channel videos
