How to Make Perfect Mac & Cheese
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- Опубліковано 29 тра 2024
- Cold weather got you down? Here's how to make the perfect mac and cheese to warm you up.
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How to Make Perfect Mac & Cheese - Навчання та стиль
I love how she not only tells you *what* to do but also *why* to do it that way, extremely helpful cooking video.
poshzombie not exactly. She gave NO measurements on the cheese or onion or most of the things in the recipe for that matter! Its not even in the description.
Except for the two stage baking. Didn't explain that at all.
Mecena stfu
@@mckennag113 you don't really need measurements on those. add them based on your taste level.
Cold milk doesn't make clumpy bechamel. The reason people use hot milk is so you aren't waiting all day for the sauce to cook. Every time you add cold milk you have to wait for it to come to a boil. Every single time. Using scalded milk makes it go by much quicker.
Chef john says the cold milk, hot roux = no clumps. Shoutout to foodwishes
W
Ty!
Was just going to say that!
yes! had that thought as well
thinking same thing lol
VKKO Orchester
Bone Apple Tea
YES!
Yes dude! This is the shizzle
yo, can i get ma tea B O N E L E S S
Vino Diamzon bone app the t
boney african feet*
I also brown my bread crumbs in a fry pan first. The thing I do different is before I brown the crumbs I crisp up some prosciutto, take it out to cool then add some butter scrap up all that porky goodness then toast the crumbs. Then before I put the crumbs on the mac and cheese, I crumble up the prosciutto, and add that to the bread crumbs. Every time I have done this people loved the bread crumbs topping. thought I would share that with ya'll. I mean we are all here to learn tips and tricks.
Vegetable crackers (fine crushed) smoked maple bacon (thick sliced) parmesan cheese (Grated and a full covering) Smoked chili pepper powder (for a kick)------ That is the top layer Mac and cheese noodles whatever you like And the cheese pick for me was Guinness stout cheddar cheese And a Sharp white cheddar cheese Real butter And cream instead of milk salt and pepper too! -------- Mom use to make pork chops And sweet and tart apple sauce Her mac and cheese was a open cubboard And thrown together to make it diffrent ..Ritz crackers Or Panko bread Cheese slices
@@freakyflow Wow that sounds Good I will try it. Victoria day this weekend in Canada. So if I get invited to a bbq I will thy this recipe. Thanks.
That is a nice looking dish and I love macaroni and cheese so much. Thanks for sharing this recipe with us all.
This looks amazing, I love this woman!!!
Nicely done, I'm making it this weekend, thank you for the recipe.
Yum! Made this tonight but with some smoked flagship, gruyere, and parmesan. Magnificent!
No one cares ya bitch!
I've made this four times now and it's yet to fail!! My go to!!!
omg rewatching old bon appetit videos is so weird lmao
haha i know
This looks super flavorful!
Thanks for not giving the temperature of the oven that really freaking helps a lot
350 if they don’t mention temp...
Cold milk + hot roux = no lumps!!
Very old comment and I get the Chef John reference, but it's different for bechamel.
Lucas, that was literally in reference to a bechamel. How do you mean that it's difference? Why is it different for a bechamel?
Thanks for the recipe!
Ive added grated truffle to the roux and crumbled prosciutto to the cheese sauce with the noodles, it was also excellent
Best Mac n cheese video I've ever watched!
What a calming voice.
The argument over hot vs cold milk is interesting.
I make a roux using a lower temperature than most cooks. I add cold milk off the head, and use my whisk to blend the rue to the milk before I return it to the heat.
It takes longer, but you get more control, it's creamy, and it seems to cover the pasta better.
I try different cheeses sometimes. A smoked gouda can add a nice twist with a little smoked paprika and a small amount of cayenne pepper.
I don't rinse my pasta. I also undercook it a bit. My sauce is a little thinner when I mix it into the pasta, and I let it slow bake. The extra moisture in the sauce helps soften the pasta while adding more flavor into it.
Everyone has their own way of making mac and cheese. So long as you like it, then it's good.
1:25 "i've got some grated onion and some grated garlic. these give GRATE flavor" haha
I never follow recipes. I do this - cook what I buy and get inspired by what’s out there daily. It’s a simple pleasure to shop daily
It's funny that you say you have to use warm milk in the sauce, or else the cold milk will cause a lumpy sauce. Chef John from Food Wishes says the exact opposite.
Yeah people learn food myths, believe them then pass them on. That's why we desperately need Good Eats back.
@@Quickblood1
It's not a food myth really.
It's just warming the milk and adding it a little at a time is how you did it back when things like frigerators and electricity weren't things yet.
There still lots of places in this world that don't. It just no longer applies in the modern world.
If you are careful to only add only very small amounts in the beginning, while continually wisking, it doesn’t matter the temp of the milk.
Anyone else love white pepper in their mac n cheese? So delicious.
love mac and cheese like this ❤❤❤❤
Just a great recipe for mac and cheese!
AHHHHHHH YUMMMMMMMMYYY and the mac n cheese is great too
Something's gotta give- All time low. First song (instrumental). Drove me crazy till I could remember the name of it.
Chef John said : Hot roux, cold milk, no lumps
Contrary to what she said, you actually need one component cold and one hot i.e cold milk hot roux or cold roux hot milk. This is how you would avoid clumps
Straight up, this recipe is fire. I add a lot of cayenne though because I'm a chili head.
HOT DANG! That looks delicious
What temp do you cook on
Never rinse your pasta, you maniacs. Now I want gruyere.
god dammit I'm hungry since 2 hours but i cant stop watching cooking videos...
im making this today but i guess im winging it since there are no measurements in the video or description lmaooo wtf bon appétit
nvm, found the recipe on bon apple teeth's website. just search macaroni and cheese.
I know! Like what is the point of saying that we need two tablespoons of butter, whenever the ratio of butter to everything else is two tablespoons to "some"? What fuckery is this?
Lol I couldn’t find the recipe so I just guessed too. I was crying the whole time going “wheeeere’s that’s measurements!!” 😭😭😭
@@isabelamontgomery9182 I found the recipe text on BA website in 2 seconds & posted it in comments ..see above .
Awwww, it's old BA.
whats with all the thyme stems?
Amen
Rithyms flavour
yeah she had me until the thyme stems.
she didn't have enough *thyme* to get rid of them
rustic?
Fry up some diced pancetta followed by jalapenos in the fat then add the breadcrumbs and coat with that instead. Mmmmm.
yummmmmmmmy
The key to the creaminess is adding an egg at the end when your getting it ready to put in the oven
David Junior W H A T
Where do I find the measurements ????
Pause it at 4:17 for crazy face.
how can i thank you for this xD
This was delicious! Omg. I have to burn an extra 200 calories at the gym, but so worth it
Mind = Blown about the roux thing. But then I read that for bechamel sauce either hot roux/hot milk works, and so does hot roux/cold milk.
I like a lot of cheese on top though, a cheese crust and I prefer my mac & cheese to be a bit burnt on the edges.
Kerry Zeppelin Truth!! The cheesy browned top is THEE BEST PART!! 😋😍❤️
Where can you find the recipe amounts?
those thyme twigs bugged me. lol
Right? Me too. I'm like, what's with the lumber in the mac'n cheese lady?
Anyone know the purpose of baking it half way then baking it with the bread crumbs for the other half? Is it so the crumbs don’t burn or something?
Creamy center👍
Not trying to be a hater, but to the people watching, I've noticed two issues with the instructions that you should avoid when trying this yourself. First of all, you don't add hot milk to a hot roux: Cold milk to a hot roux (that's how you avoid lumps). Also, do NOT rinse the pasta after it's cooked. Cook it, drain a bit, and then add to the cheese mixture.
I agree. I've always heard of cold milk and a hot roux to avoid lumps. I've also never heard of rinsing pasta. I guess it would be to wash off any excess salt absorbed into the pasta, but you could also just reduce the amount of salt used when boiling.
Salt is required when boiling because it means the water will have to reach a higher temperature before it boils, ensuring that your pasta is cooked properly. The reason people shouldn't rinse their pasta (it doesn't affect the salt) is because it washes away all the starch stuck to the pasta. The starch is what helps the sauce stick to the pasta, which is why in a lot of italian cooking they actually use some of the pasta water when making their sauces.
curlywonders that first part about salt increasing the boiling point is a myth. the effect is very very subtle
iv'e worked in professional kitchens here in nyc since I was 16, including Michelin starred L'appart and we always use hot milk and you need to rinse pasta after boiling it if you're going to be re-baking it because it will get over cooked
It just makes the pasta taste saltier, that's a myth, lol
This is the helpful comment section I have seen
Damn
Now I'm hungry.
why toast and add breadcrumps later instead of adding them when its going in the oven? is there a particular reason?
Is gnocchi good in man n cheese, or are the textures indistinguishable?
hey just a genuine question. what's the need for putting the dish in the oven afterwards? aren't the sauce and noodles already cooked and hot?
So, by using all white cheese, you prevent anyone from even thinking this dish is somehow connected to - Heaven forbid! - Kraft Mac and Cheese.
If that dish had just come out of the oven, there's no way she would have been able to put her thumbs on the handles
"Oooowaaa pretty good" :P
Bon Apple tea
Huge house!!
food wishes would disagree with your roux technique and chef john is never wrong
Johns the best..
My lactose intolerant @$$ isn't okay with these UA-cam recommendations
Luna Crescent right 🌛
What temp
Is no one going to talk about keeping the thyme sprigs whole? Are we gonna chew on wood for texture?
ME!
Well, I never….
Cold milk won't matter. Chef john does it all the time for Bechemel.
Why is she rinsing the pasta in cold water after they are cooked? Doesn't that make it harder for any sauce to really stick to the noddles? I was always taught to rinse pasta, but then I found out I was washing away the starch that helps the sauce your adding to stick to the pasta as well as adding a creamy texture to the sauce....idk
All u need is Kraft
Can I use corn starch instead of flour?
I don't think so. I think that might over thicken it? ... 🤔 maybe?
so I threw the noodles in like you told me too and they were really dry. aren't you supposed to boil them or osmething?
+Nyqvist Voltage she boiled the pasta until its al dente, rinse it under cold water then put it the bechamel.
LOL
you dont rinse pasta after boiling
+Alexx's Solo Channel People can rinse their pasta after boiling; if they want to. It is because even after taking al dente pasta out of the pan, the pasta is still hot enough to continue cooking itself. The cold water rinse would stop the cooking process.
Or just cook the pasta while making the sauce instead of wasting 25 minutes doing it beforehand. Or, alternatively, don't think that pasta can cook itself out of the water if you don't rinse it.
Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.
no ONION no GARLIC!
BuT cHeF jOhN sAyS -- everyone in the comments who learned to cook from yt videos
If you took this mac & cheese to an African-American family's home for Christmas dinner, you might not be invited back the next year.
Tubebrerry they'll probably pole you with those thyme stems
Yall prefer kraft?
we prefer no sticks in our food
*googles Ethiopian cuisine*
I could take a plate of dog doo-doo to an A-A fam's home and still be invited back cause the single mother wants my White D.
why bake in 2 stages? just use normal, un-toasted panko or suitable breadcrumb and bake once.
way too many points during this where I said why didnt I think of that? Gonna try this pronto
Needs fresh nutmeg. But overall, I like it.
Recipe measurements please?
Unfortunately when I ate it I never got down to the macaroni part because I spent the whole night picking thyme stems out of my teeth and throat.
What happened to the proven process of "Hot-Roux + Cold Milk = No Lumps"?
If I can't eat Macaroni for the rest of my life I'll die.
I would eat the Mac and Cheese, but there isn't a baked Mac and Cheese that is the Perfect Mac and Cheese
What are the measurements?
bAcK iN tHe OvEn
anyone know the background music?
Shlomo Goldstein it sounds very familiar to an acoustic version of the stereophonics song "pick a part that's new"
death_proof thanks, found it eventually, turns out its a remix by LOVE X STEREO
do you know what the track name was?
I detest American cheese, which IMHO is not even cheese, but if you add some deli American, for some reason, it makes it ultra creamy.
1 pot, 1 pan, 1 oven dish. Boil pasta in pot. Add double cream, some butter salt and pepper in pan, low to med heat until cream bubbles, add 2 cheeses of your choice (I go strong cheddar and a weaker white cheese) until cream has thickened into a creamy cheese sauce. Add slightly under cooked pasta to pan and mix together then into the oven dish top that with LOADS of cheese and in the oven for 5-10 mins. Serve and done. Everybody always try and over complicate it, I've yet to try a recipe better than this.
"creamy"
Don’t leave the stems in from the tyme
Hot roux + warm milk + vigorous stirring may produce a homogenous sauce. Just a different method, I presume?
But who dis new boo?
Onion & garlic in Mac n cheese?
no nutmeg no Mac
AGREED
when its done right ya can cut it like a cake(":
and use elbows
I hate nutmeg lol
S what’s wrong with you (Issa joke)
my lactose intolerance is quaking
this / is NOT a backslash. It is just called a slash OR a forward slash. This \ is a back slash. FYI
nothing like eating twigs in your mac n cheese... seriously just pick the thyme.
I donk know her
Would be nice if you had shown amounts re cheese etc. other wise it’s just you cooking some food
umm, everytime i tried to make mac and cheese after heating the butter and add the flour, it always turned to have lumps...even until i added the milk.. so i decided to mix the milk and the flour first
Alya Khaira add just a little milk first and stir until it's creamy then add the rest of your milk
she said backslash instead of slash at the end...weird.
Ruben oddly enough, it's actually a forward slash :-\
technically she used 4 cheeses..... because of the parmesan in the beginning
really wish they would add measurements...
Never make your roux with warm milk. This is a big debate between cooks but seriously. I've had a fine dining restaurant deny my friend on the simple fact that his roux was made with warm milk. That and making scrambled eggs are the deciding factor often. Along with steak.
never try Canada's wonderland Mac and cheese