Hi Chef John. This link does not work at this time. The recipe is on the website, but the link doesn't take you directly to it. Thanks for all the recipes you put out there!
Chef John you're my inspiration. This morning I was making corned beef and hash from st Paddy's day and I said. "After all you are the Johnny Cash of your corned beef hash." And chuckled to myself.
I actually made this and it was so freaking delicious! I skipped nutmeg and added powered mustard. Everything I've made using Chef John's recipes have been great. I've made flour tortillas, cran orange meatballs, spicy chickpeas and a few others. All sooo good. I've been reading the blog and watching these videos for about 9 or 10 years now and I've become a better cook along the way. Thanks Chef John!
I actually recently did this. I was alone at home and had this kind of pasta laying around. So I cooked them in a mix of cream and milk seasoned with nutmeg, paprika, salt and pepper and dumped in some Gorgonzola. It was some luxurious, amazing stuff👌
My city is under water restrictions right now due to the Nebraska floods, and everyone here is definitely in need of comfort food. This is perfect, Chef John! Thanks for having our back.
Once again, Chef John, you saved me from myself! I was actually reading directions on a Kr*ft cup of mac and cheese (left behind by grandchildren), looked inside the cup, and revolted. Found this video, made a small mess in the kitchen, and now have a real (warm) bowl of real food with a side cucumber and tomato salad from the garden. Yum! Thank you for saving me. Keep going. The grandchildren of the world need you!
The mac and cheese looks great and easy enough , that pan is incredible and no doubt makes the mac and cheese even better . Wish I could find one like it I would buy it in an instant . Thanks Chef John .
This has seriously blown my mind. Like it’s so simple, but I never thought of it. This has changed mac and cheese for me FOREVER. Farewell, Kraft, it was nice knowing you.
Made this tonight but went with Havarti and Sharp yellow cheddar as my cheeses. Skipped the nutmeg because Havarti already brings that subtle nutty flavor. Worked like a charm and tasted incredible. Added to a very long list of family approved Chef John recipes in my house.
I've tried this in an inexpensive pot-style rice cooker that 99% of the time just sits in my cupboard. Anyways, I simmered mixture as stated for 8 min. UNCOVERED on COOK setting, stirring occasionally (DONT USE LID HERE!, it WILL BOIL OVER!!!). Then I switched it to WARM and stirred in the cheeses. I THEN covered it, leaving it on WARM setting for the 3 remaining mins. while I prepared the bread crumbs. It actually came out very good! Funny thing, I NEVER use a rice cooker to make rice, but I may use it now for quick Mac and cheese! Thanks for recipe chef john!!!
I saw a video where Chef John didn't use Cayenne. He used crushed red pepper flakes. Of course I had to research, and found that crushed red pepper flakes are usually made from... cayenne peppers. Which means they're pretty much course ground cayenne.
I’m going to make this to go along with dinner tonight or tomorrow night- My family devours every recipe of yours that I’ve made. Thank you Chef 🙏🏼 *I’ll make this version for my family. **I’ll also try this recipe with a non-dairy milk, butter and Miyoko’s Cheers to Cheddar spread (also non-dairy) for myself. It’s the closest thing to what I remember sharp cheddar cheese tastes like.
This might be the only UA-cam comments section that isn't full of racist/homophobic/mysogonistic nonsense. Well done Chef! You bring out the good in people!
As soon as I finished watching the video, I went right to my online grocery cart to add the ingredients I don’t already have. I am definitely making this!
Yes, I made it! It turned out really well. It was so much better and creamier than mac and cheese even from a restaurant and those boxed mixes are so far behind this in quality that they’re not even in the race. When I do it again, I’ll use a bit more milk but that’s not the fault of the recipe. I dislike measuring things, sometimes, so I just eyeballed it into the pan when I poured. Plus, I’m terrified of runny sauce so I erred on the side of caution. Now I know I can be more open-handed with it. I also used the forbidden shredded cheese but, hey, it was on sale; no shame in that. The texture was still very good but I’m sure I’d use a fancy wedge of cheese if I were serving this to guests. Lastly, this recipe makes SO much food. I thought I’d eat the whole thing, honestly, but I have more than enough left for dinner tomorrow. What Chef John calls a portion is generous, to say the least. I’m so glad I can come home from work and not cook!
Love your voice, it's like listening to a song. And this specific recipe is a night saver for the night owl that I am. I often want something satisfying when working in the middle of the night - Mac & cheese is and will remain one of my favorites, so a great big thank you!
Chef! Chef!! I bought a little round "chef" kitchen timer (with mustache) and his name is Chef John and he helps make all my food wishes come true :) Edit: :3 You are the Samantha Bee of your mac and cheese!
I have to start making it this way! Hubby and I always fight over the crunchy topping. I hate it, he loves it. So I make him take the spoonfuls from the top and I take the portion lower down with no topping.
Wow! Delicious and as quick to make as Chef John said. I exchanged nutmeg for dry mustard & Oregano. Will never again use any other Mac N Cheese recipe💛🧡❤️
I had to use what I had on hand but wanted to help someone else I used unsweetened plain almond milk (1 cup and 1/3 cup) 1 tablespoon of butter I let it come to a simmer then added my pasta I used Rotini ( 1/2 a cup) Cooked until pasta was done(milk mixture should be reduced and thicker once pasta is cooked) Stir and watch constantly Add a dash of salt or season to your taste Then and it does work But do this step AFTER. the pasta is cooked (take off the heat) add I used Kraft Mexican blend cheese Finely shredded and mild sharp finely shredded cheese by Kraft as well didn’t measure Added 1 slice of Kraft slice cheese yes yes I know not real cheese etc again using what I have right now Mix well It doesn’t have a grainy taste doing it this way if you need to use the Kraft finely shredded cheese kind If you need to add more milk to thin out ,add a little at a time I just made this today just now! Not stepping on beloved chef John toes just wanted to help someone else who my not have the funds to get block cheese or need to use what’s in the fridge first, etc Note I only used this method with Finely shredded Kraft or Serrano’s shredded cheese and again when that’s what I had at the moment other times I make it like this video. Not sure how this would work with normal sized shredded cheese but try and see it. Please be kind fellow chef John fans only here to help
KSG You’re welcome . Yes, I enjoy it very much forgot to add I did use a bit of dried powdered mustard but you don’t have to if you don’t want it. I made this 3 days straight !
I think a lot of your recipes and I’m grateful to you, I don’t care for this one. It doesn’t really take much longer to make it the other way because you can cook your ruin your sauce while the pasta is boiling you don’t have to bake it and I think it’s much more rich and cheesy that way. I add white pepper, salt and dry mustard to the sauce plus fine grated real Parmesan or Pecorino Romano to the bread crumbs for extra crunch and yumnosity.
All seriousness, I make your Tom Jefferson Mac & Cheese and Creamy Buffalo Dip quite often. They’re two of the three dishes I’m asked to bring to all occasions. The third dish is a doctored version of the two combined. It’s been nick-named Chef Johns Buffalo Crack & Cheese 😉😋 Just this past weekend my husband had his car detailed. The payment: 1 large (15x10) casserole dish of Chef Johns Buffalo Crack & Cheese. No joke 😋
I just tried this, I don't know what I did wrong, but the cheese curdled and separated (I'm assuming it was too hot when I added it). It still tasted good, but it looked like a complete mess and very liquid-y.
I finished making this to go with tonights dinner about 20 minutes ago. The family loves it! As stated in my previous comment, my family is devouring it! 😁😋😛 Thank you Chef John 🙏🏼 (I didn’t make the vegan version tonight, as I didn’t have time to stop by the store to grab the Miyoko’s Cheers to Cheddar spread 😢 but, I trust my families reviews on your Mac & Cheese recipe per their scraped dinner plates) 😉 🍽
Wow! What a great method!! I have been in search for a Mac and cheese recipe that would be as creamy and rich as what they made in the cafeteria of the Federal Building in Las Vegas. It was home made and bar none, the very best IN THE WORLD! I was not a Federal employee and the cafeteria was supposed to be for Federal Building employees, but I risked it all by sneaking into the cafeteria on Mondays for that Mac and cheese. It was the 70’s! Has anyone else ever had that Mac & Cheese?
I must be the only human being on this planet who have never eaten mac n cheese. But this recipe looks so easy peasy I’m gonna try it. Thanks chef John. x
My son thanks you in advance for this. still use your pancake recipes among others from many years ago. Thanks for amusing me during the lessons, i appreciate it.
Yum yum yum yum 😋 just made this and it was so easy and delicious!! I did end up putting it the oven for 10 mins to soak up more of the sauce and formed better. I’m going this way every time I do Mac and cheese! Who needs a béchamel sauce?! John, I live your recipes!! You make me such a great cook!! Definitely my favorite chef to follow. Always great. I appreciate you 🙏🏼
I have a similar recipe that’s super easy to remember: Equal parts pasta, shredded cheese, and evaporated milk. And juuuuust enough salted water to cover the pasta in the pan. Boil the pasta in the salted water until the vast vast majority of the water is evaporated. There should only be a little water thats thick with starch left. Add your evaporated milk and bring to a simmer. Remove from heat and add your shredded cheese. Stir until incorporated and melty. You can of course add seasonings, I like mustard powder and garlic. So good. So easy.
I'm recently retired and fairly new to all this internet technology. I did not see any comment unless you are 1st. What does that mean? Do you get something from the site or anything ?
Chef John, some of your techniques blow my mind! I love the shortcuts I find for some of my favorite things, like Mac and Cheese! I just made the best one ever, my ingredients, my way. Loved it! 😋
When you discovered this recipe, were you perhaps in your college days and under some sort of influence? ;) Alongside that double sided cheese grilled cheese you made?
chef john got my back many, many times with his techniques videos, but i gotta say this one was my baked cauliflower fries. just goes to say that even if you consider yourself a confident home cook, sometimes these, apparently, quick and easy recipes end up being an excruciating learning experience. now i know i will never make this one again and that my girl would literally eat a grease rag. appreciate it.
I don’t like bake in oven Mac n cheese. For a long time as a kid we ate macaroni hot dish way to much so.. thank you Chef 👨🍳 John.. I’m gonna try this one.
Check out the recipe: www.allrecipes.com/Recipe/272461/Instant-Mac-and-Cheese/
Food Wishes 3c&e2
Hi Chef John, do you have a recipe for Truffle Mac and cheese? Something about your recipes just sticks with me.
Hi Chef John. This link does not work at this time. The recipe is on the website, but the link doesn't take you directly to it. Thanks for all the recipes you put out there!
Chef John you're my inspiration.
This morning I was making corned beef and hash from st Paddy's day and I said.
"After all you are the Johnny Cash of your corned beef hash." And chuckled to myself.
But did you make the knish!?
Sheri Pavelich asking the important questions here👏🏾
No I wanted to eat right away you gotta choose your battles.
When hunger strikes lol
@@sherilynn I wish!
The pasta-bilities are endless!
My dad would do it this method when I was a kid. Miss that guy a lot. Thanks for posting this and bringing back memories, CJ.
Great Idea! For my own personal recipe I would subtract the nutmeg and add a little yellow mustard to bring out the cheese flavor.
"chef John's got your back, among other parts"
Is that his subtle way of telling me "I got yo ass"?
Yesss
Elbows.. Among other parts
Thank you Chef John.
Myclo Theson,
Clever
😄
I actually made this and it was so freaking delicious! I skipped nutmeg and added powered mustard.
Everything I've made using Chef John's recipes have been great. I've made flour tortillas, cran orange meatballs, spicy chickpeas and a few others. All sooo good. I've been reading the blog and watching these videos for about 9 or 10 years now and I've become a better cook along the way.
Thanks Chef John!
I actually recently did this. I was alone at home and had this kind of pasta laying around. So I cooked them in a mix of cream and milk seasoned with nutmeg, paprika, salt and pepper and dumped in some Gorgonzola. It was some luxurious, amazing stuff👌
I don't think I could handle this with straight gorgonzola. Any of the so-called blue cheeses can just blow your head off with their funk.
@@farvista yeah it's quite strong but I just love this stuff from time to time XD
MMMMMMM... gorgonzola.
Chef John, you are my favorite person I've never met hands down!
Chef John is the best!!!
My city is under water restrictions right now due to the Nebraska floods, and everyone here is definitely in need of comfort food. This is perfect, Chef John! Thanks for having our back.
“In fact, if you’re going to put too much, don’t put any” -chef John #life
You are, after all, the John Cleese of your instant Mac and cheese! Thanks again, Food Dad
Where would John Cleese get his cheese?
@@hazelhazelton1346 At the Cheese Shop ua-cam.com/video/CPqGt0ZI_1k/v-deo.html
@@davidcampbell9981 He'd have more luck at a pharmacy...
His name actually used to be "Cheese"
I searched up who John Cleese was and one of the picture was Donald Trump
A brilliant application of one-pan pasta. Thanks, Chef John!
Once again, Chef John, you saved me from myself! I was actually reading directions on a Kr*ft cup of mac and cheese (left behind by grandchildren), looked inside the cup, and revolted. Found this video, made a small mess in the kitchen, and now have a real (warm) bowl of real food with a side cucumber and tomato salad from the garden. Yum!
Thank you for saving me. Keep going. The grandchildren of the world need you!
The mac and cheese looks great and easy enough , that pan is incredible and no doubt makes the mac and cheese even better . Wish I could find one like it I would buy it in an instant . Thanks Chef John .
olarky arkansas Easy to buy on the Internet.
I've been watching for years. I love how you can hear the smile on his face when he says enjoy lol
I knew thi was doable. I am sick thinking of moms buying Annie’s mac thinking they’re doing something better if not exactly good. So thank you ❤
I absolutely love cooking my noodles directly in the sauce! Not only does it skip on a step or two, it helps overall with the flavor
This has seriously blown my mind. Like it’s so simple, but I never thought of it. This has changed mac and cheese for me FOREVER.
Farewell, Kraft, it was nice knowing you.
I was always curious about cooking pasta in milk in other recipes - but Chef John has my trust!
I dont know why... but your videos really calm me down. If im having a bad day i just want to listen to you and watch you cook☺
Unlike the baked version, this is CREAMY, the way the BEST Mac n cheese's are!!!! WELL DONE Chef John!👍🏼😃
Why do I always end up watching these at night and then get super hungry 😩
Crispy smoked bacon in with the breadcrumbs is great also
BACON
bacon makes everything so much better
I gained two pounds when I read the word BACON!
Gaye Furlow
This came out great. Everything I've learned from Chef John has make me, my girl and our friends happy.
There's no way to express the gratitude.
Warm bowl = mind blown 🤯
I don't do warm a bowl for mac&cheese, but I do warm a saucer for a grilled cheese sandwich.
Chef John you are my inspiration !!
I can hardly wait to make this! The bread crumbs sold me! Thanks Chef John, you rock!
I was fresh out of panko so used regular bread crumbs I made and stored in freezer for a day such as this one. I used ghee instead of butter. Perfect.
@@jobennett1604 enjoy!
Made this tonight but went with Havarti and Sharp yellow cheddar as my cheeses. Skipped the nutmeg because Havarti already brings that subtle nutty flavor. Worked like a charm and tasted incredible. Added to a very long list of family approved Chef John recipes in my house.
So happy you didnt change when all the good stuff happened for ya!! Love this chan and hope it never changes
?
I've tried this in an inexpensive pot-style rice cooker that 99% of the time just sits in my cupboard. Anyways, I simmered mixture as stated for 8 min. UNCOVERED on COOK setting, stirring occasionally (DONT USE LID HERE!, it WILL BOIL OVER!!!). Then I switched it to WARM and stirred in the cheeses. I THEN covered it, leaving it on WARM setting for the 3 remaining mins. while I prepared the bread crumbs. It actually came out very good! Funny thing, I NEVER use a rice cooker to make rice, but I may use it now for quick Mac and cheese! Thanks for recipe chef john!!!
This man puts a touch of Cayenne everywhere..
I saw a video where Chef John didn't use Cayenne.
He used crushed red pepper flakes. Of course I had to research, and found that crushed red pepper flakes are usually made from... cayenne peppers. Which means they're pretty much course ground cayenne.
Healthy for your tummy lol
@@UrbanPanic You just didn't SEE him! :)
My daughter and I made this with the addition of parm cheese and some additional spices and it was completely amazing. Thank you Chef John!
I’m going to make this to go along with dinner tonight or tomorrow night- My family devours every recipe of yours that I’ve made.
Thank you Chef 🙏🏼
*I’ll make this version for my family.
**I’ll also try this recipe with a non-dairy milk, butter and Miyoko’s Cheers to Cheddar spread (also non-dairy) for myself. It’s the closest thing to what I remember sharp cheddar cheese tastes like.
Can I come over? 😂😂
What a beautiful meal, yes the color does look more appealing
WOOO been waiting for a great mac and cheese recipe! Love you Chef John!
You've already determined this somehow already....
This might be the only UA-cam comments section that isn't full of racist/homophobic/mysogonistic nonsense. Well done Chef! You bring out the good in people!
As soon as I finished watching the video, I went right to my online grocery cart to add the ingredients I don’t already have. I am definitely making this!
Did you make it?
Yes, I made it! It turned out really well. It was so much better and creamier than mac and cheese even from a restaurant and those boxed mixes are so far behind this in quality that they’re not even in the race.
When I do it again, I’ll use a bit more milk but that’s not the fault of the recipe. I dislike measuring things, sometimes, so I just eyeballed it into the pan when I poured. Plus, I’m terrified of runny sauce so I erred on the side of caution. Now I know I can be more open-handed with it.
I also used the forbidden shredded cheese but, hey, it was on sale; no shame in that. The texture was still very good but I’m sure I’d use a fancy wedge of cheese if I were serving this to guests.
Lastly, this recipe makes SO much food. I thought I’d eat the whole thing, honestly, but I have more than enough left for dinner tomorrow. What Chef John calls a portion is generous, to say the least. I’m so glad I can come home from work and not cook!
Love your voice, it's like listening to a song. And this specific recipe is a night saver for the night owl that I am. I often want something satisfying when working in the middle of the night - Mac & cheese is and will remain one of my favorites, so a great big thank you!
I haven't watched this yet and I'm going to give it thumbs up as I know this will be so good.
And you will not be disappointed!
Amazing. I love it as I cook pasta sometimes with the risotto method. But a touch a parmigiano never goes astray.
Chef John, of all the people I know, you're one of them.
I’m making this for dinner tonight with a few added things, sausage and broccoli. This is a great easy method thanks for sharing!
I was just looking for a lunch to make and then I see this. Perfect timing
This recepie looks delicious and healthy, too!!🍝🍝🍝
Chef! Chef!! I bought a little round "chef" kitchen timer (with mustache) and his name is Chef John and he helps make all my food wishes come true :)
Edit: :3 You are the Samantha Bee of your mac and cheese!
you are the Samantha Bee of your mac´n chee :D
Those French enameled iron "Le Creuset" pans, with the assorted dome lid, are very good cooking tools. Thank you for the amazing recipe.
Careful, Chef. Big Cheese might see you as a threat and order a hit. They're krafty devils, these ones.
😂😂 Well done!
This is changing our life right now... So easy and delish. Thank you, chef :)
I have to start making it this way! Hubby and I always fight over the crunchy topping. I hate it, he loves it. So I make him take the spoonfuls from the top and I take the portion lower down with no topping.
I love the crunchy topping too. Sounds like you two are perfect together, just like Jack Spratt and his wife. LOL
Chef john were born to be a chef, an amazing chef he is.
You're the Sally if you please, of your no bake Mac and Cheese
janeyrevanescence12 Nice
BRAVO!! What a wonderful and easy meal. Thanks Chef John!!!
As a culinary arts graduate I felt that "don't quote me on that for I only have a two year degree" 😂😂😂
Wow! Delicious and as quick to make as Chef John said. I exchanged nutmeg for dry mustard & Oregano. Will never again use any other Mac N Cheese recipe💛🧡❤️
Tastes great 👍🏻
If you don’t accidentally drop the open salt shaker in it 🤦🏼♀️😅
I made this with smoked gouda and I think I'm in heaven. Thanks, Chef John!
I had to use what I had on hand but wanted to help someone else
I used unsweetened plain almond milk (1 cup and 1/3 cup)
1 tablespoon of butter
I let it come to a simmer then added my pasta I used Rotini ( 1/2 a cup)
Cooked until pasta was done(milk mixture should be reduced and thicker once pasta is cooked)
Stir and watch constantly
Add a dash of salt or season to your taste
Then and it does work
But do this step AFTER. the pasta is cooked (take off the heat)
add I used Kraft Mexican blend cheese Finely shredded and mild sharp finely shredded cheese by Kraft as well didn’t measure
Added 1 slice of Kraft slice cheese yes yes I know not real cheese etc again using what I have right now
Mix well It doesn’t have a grainy taste doing it this way if you need to use the Kraft finely shredded cheese kind
If you need to add more milk to thin out ,add a little at a time
I just made this today just now!
Not stepping on beloved chef John toes just wanted to help someone else who my not have the funds to get block cheese or need to use what’s in the fridge first, etc
Note I only used this method with Finely shredded Kraft or Serrano’s shredded cheese and again when that’s what I had at the moment other times I make it like this video. Not sure how this would work with normal sized shredded cheese but try and see it.
Please be kind fellow chef John fans only here to help
musiclover thank you! Did you enjoy it?
KSG
You’re welcome . Yes, I enjoy it very much forgot to add I did use a bit of dried powdered mustard but you don’t have to if you don’t want it. I made this 3 days straight !
I think a lot of your recipes and I’m grateful to you, I don’t care for this one. It doesn’t really take much longer to make it the other way because you can cook your ruin your sauce while the pasta is boiling you don’t have to bake it and I think it’s much more rich and cheesy that way. I add white pepper, salt and dry mustard to the sauce plus fine grated real Parmesan or Pecorino Romano to the bread crumbs for extra crunch and yumnosity.
Well hello there Wednesday's lunch.
All seriousness,
I make your Tom Jefferson Mac & Cheese and Creamy Buffalo Dip quite often.
They’re two of the three dishes I’m asked to bring to all occasions. The third dish is a doctored version of the two combined.
It’s been nick-named Chef Johns Buffalo Crack & Cheese
😉😋
Just this past weekend my husband had his car detailed.
The payment:
1 large (15x10) casserole dish of Chef Johns Buffalo Crack & Cheese.
No joke 😋
I just tried this, I don't know what I did wrong, but the cheese curdled and separated (I'm assuming it was too hot when I added it). It still tasted good, but it looked like a complete mess and very liquid-y.
me too :/
It was too hot when you added the cheese. Let it rest a while first.
@@Sabre70 Thanks! :)
I finished making this to go with tonights dinner about 20 minutes ago. The family loves it!
As stated in my previous comment, my family is devouring it!
😁😋😛
Thank you Chef John
🙏🏼
(I didn’t make the vegan version tonight, as I didn’t have time to stop by the store to grab the Miyoko’s Cheers to Cheddar spread 😢 but, I trust my families reviews on your Mac & Cheese recipe per their scraped dinner plates)
😉 🍽
Mac and Cheese in a Breeze
The world needs more people like you sir
First My Virgin Kitchen and now Food Wishes have released a cook in milk mac and cheese recipe? Big Milk has gotten to the UA-camrs!
BIG MILK LMAOOO
Infiltrator from the Military-Industrial Complex, no doubt.
moolitary industrial complex 🐮🐮🐮
Chef John, my grandkids and I appreciate 🙏 your help with creating delicious food 😋
😯 good Mac&Cheese definitely a recipe to try 👍😎👌
I made this today and it's so good!! Very simple and tasty. I added some seasoning to the bread crumb topping and it was the bomb.
Looks great! Going to make it for my BF :)
They will love you forever
Awesome! Will try this
The link is not going to the mac and cheese recipe 🤔
I didn't even find an instant mac and cheese on the site.
Yeah, I need to write the post first. Hang tight.
@@foodwishesChef John this is what happens when you post an instant recipe.
Was just going to go to the stove and make this... up soon I hope!
Waugh! Waugh! I cant find it either!
Wow! What a great method!! I have been in search for a Mac and cheese recipe that would be as creamy and rich as what they made in the cafeteria of the Federal Building in Las Vegas. It was home made and bar none, the very best IN THE WORLD! I was not a Federal employee and the cafeteria was supposed to be for Federal Building employees, but I risked it all by sneaking into the cafeteria on Mondays for that Mac and cheese. It was the 70’s! Has anyone else ever had that Mac & Cheese?
You are the bee's knees of your "instant" mac and cheese!
Nice one!
I must be the only human being on this planet who have never eaten mac n cheese. But this recipe looks so easy peasy I’m gonna try it. Thanks chef John. x
Wait, I actually did this last week. Like no recipe just went with my gut. It turned out great
I love your recipes but I love even more when you show us a unique process like this! This is amazing and I can't wait to try!
I would still toast the mac and cheese with topping under the broiler for that extra crunch.
Yeah, that is extra crunchy
My son thanks you in advance for this.
still use your pancake recipes among others from many years ago. Thanks for amusing me during the lessons, i appreciate it.
I wondered how he was going to get the pasta soft without boiling...
Still looks good to me..altho I like garlic in my Mac and cheese
rose's new beginning He boiled it in the milk and butter
So add garlic...after all, as Chef John would say, that's you cooking.
@@alisonlw2706 But he would couch it in a clever rhyme.
Pamela Duquesne He simmered, not boiled it!
After all you are the Mac Miller of your Macaroni.
My first time trying one of your recipes. Really good, will be nice on my Thanksgiving table. Thank you!
Yep, looks good, i prefer these creamy mac/cheese recipes and taste over baked and dry. I scratch on the panko crumbs
@Brent Smith yes, fresh cracked pepper, i could do the hot sauce also, sounds good my friend.
Yum yum yum yum 😋 just made this and it was so easy and delicious!! I did end up putting it the oven for 10 mins to soak up more of the sauce and formed better. I’m going this way every time I do Mac and cheese! Who needs a béchamel sauce?!
John, I live your recipes!! You make me such a great cook!! Definitely my favorite chef to follow. Always great.
I appreciate you 🙏🏼
His voice throughout every sentence ➡️➡️↗️⬆️⬆️⬆️↘️⬇️⬇️
100% accurate
Most underrated comment
This came out so delicious! I added leafy greens and mushrooms into my mac and cheese for extra veggie boost. Thank you, Chef!!
But don't you worry! Chef John's got your back...
...among other parts... *_`: S_*
I have a similar recipe that’s super easy to remember: Equal parts pasta, shredded cheese, and evaporated milk. And juuuuust enough salted water to cover the pasta in the pan. Boil the pasta in the salted water until the vast vast majority of the water is evaporated. There should only be a little water thats thick with starch left. Add your evaporated milk and bring to a simmer. Remove from heat and add your shredded cheese. Stir until incorporated and melty. You can of course add seasonings, I like mustard powder and garlic. So good. So easy.
First comment 😂 love u guys
I'm recently retired and fairly new to all this internet technology. I did not see any comment unless you are 1st. What does that mean? Do you get something from the site or anything ?
You, Chef John, are my hero.
I shouldn't eat this. But I'm going to eat this.
Unfortunately, if it tastes good, it probably isn't good for you. #foodielife #foodieproblems
Chef John, some of your techniques blow my mind! I love the shortcuts I find for some of my favorite things, like Mac and Cheese! I just made the best one ever, my ingredients, my way. Loved it! 😋
When you discovered this recipe, were you perhaps in your college days and under some sort of influence? ;) Alongside that double sided cheese grilled cheese you made?
That pot is gorgeous! ...Oh the Mac n cheese looks yummy too.
Genius! Add some Tabasco and Bob’s your uncle!
What if Bob is not my uncle?
Maybe Bob's your auntie?
What do you say about mustard.... Will it go good with it.
stallio That would be good, too. Whatever floats your boat.
chef john got my back many, many times with his techniques videos, but i gotta say this one was my baked cauliflower fries. just goes to say that even if you consider yourself a confident home cook, sometimes these, apparently, quick and easy recipes end up being an excruciating learning experience. now i know i will never make this one again and that my girl would literally eat a grease rag.
appreciate it.
I've made this maybe 6 times since you've posted this video, please send help.
HAhahahahahaha!😂
I don’t like bake in oven Mac n cheese. For a long time as a kid we ate macaroni hot dish way to much so.. thank you Chef 👨🍳 John.. I’m gonna try this one.
Chef John please make something Arabic, maybe spinach pies?
Heyfa I love those 😍
@el colombiano pitch in, totally worth it!
Search his recipe site for spanakopita. It is there. Done in 2010.
@@xurx2838 those are not the same as the Arabic ones, Palestinian or Lebanese are supper yummy!!
@@josefbapira8198 the best snacks EVER!
I love your voice so soothing and reassuring