If you have someone in your life who wants it to be "the right color" add small amounts of turmeric to the blender at a time until it looks the right shade. I was so crushed when I made 7 cheese mac with a crumb topping and my stepsons didnt want to try it becasue it "wasnt the right color". They ate and loved it with the turmeric.
Not to judge your stepsons too hard but who in the world would deny 7 cheese Mac with crumbs just because of a color???? I would’ve gobbled that thing up even if it was blue, and I’m lactose intolerant 😭
I feel with all the extra finesse it would've taken the same amount of time, why force things to happen when you can let them happen naturally, no need to rush Mac and cheese, just do it right
@@DefinitelyNotAFerretwhat about the cheese? i live in a country area so there aren’t a lot of vegan options in stores and i can’t find a cheese that’s okay. quitting cheese has been 1000% times harder than meat
@@_strawberrynyquilthe nutritional yeast is the cheesy flavor. For thick saucy texture and protein I use silken tofu and the "nooch" for flavor. Garlic powder, a little mustard, a little sauerkraut liquid (because dairy milk has a sour note that I only noticed after not drinking it for years) and plant milk to thin if needed. No need to buy vegan cheese - look for the shelf stable tetrapaks of tofu when they're on sale.
I have always struggled to make cheese sauce The traditional way using a reux and making a bechamel(spelling mistakes I know). But after I mustard up the courage to try one more time, I used this way and IT CAME OUT PURFECT!!! Thank you so much babish for showing us a much easier way of making this.
Me either. What's causing the thickness/togetherness he seeks is the starch water, not the blender. The only reason I can think to use a blender is if using bag shredded cheese. That's got a powder coating that's designed to not let the cheese melt together. It may be less than smooth if just heated via stove top? I honestly don't know. 🤷♀️ @robbot9877
The best noodle shape for cheese sauce is twists. Kraft used to make this, but then switched to spirals, which are NOT the same. I think the store brand at Winn Dixie might be the last brand to have twists.
@@Telepathic_Snail_Overlordsheated milk is not usually called “cooking milk”. I think it’s the idea of milk in which something has been cooked/poached/boiled or alternatively the ideal of cooking/poaching/boiling something in milk. It does work with pasta, yet is unappealing in most other applications.
When I was a young warthog... err kid, when I would make the microwave cup mac, I would always use milk. Sometimes it would "boil" over, but when it went right, OH man did it go right. This seems to be the "pro" way of doing the same, and im here for it.
Skip the blender, measuring cup, strainer and the spouted container. Just add them to the milk one by one. Start with the macaroni and save some time as well.
This is literally the most perfect mac and cheese recipe I’ve tried, only thing I noticed was that I needed a cup or two ish extra of milk. The way this stuff reheats is gorgeous 🤤🤤
Looks delicious but I sometimes wonder what the point is with the minor ingredients. 1/4 teaspoon of cayenne pepper will not be picked up by anyone surely. Even the teaspoon of mustard will hardly come through when diluted in several cups of milk
the "despite being just milk, cheese and eggs" comment is horrible misleading. Because the thing holding this sauce from splitting is neither of those things. It's the large starch molecules that leached out of the pasta that is assisting the emulsion from splitting by being a barrier between both protein strands (so you don't get hard curds of protein) and keeping lipids and water emulsified partially by increasing the viscosity of the water phase, keeping larger oil droplets to form (which would cause separation). The only thing the blender does in this case is making sure that the oil droplets that is suspended in the fluid is as small as possible which also assists the stabilizing properties of the starch but would do nothing on its own. what i'm saying is that if you dont own a blender, just whisk the cheese in to the milk.. maybe coat it in a tiny amount of extra starch first if your really horrible at cooking. Also try to not boil the sauce after you start adding the cheese.
egg yolk are also an emulsifier so also playing a part here? Its why mayo works. I'm not saying the starch isn't a major contributor but the yolks are also helping.
@pepthebabslasonge2551 that's true, but it's easy to split mayo and sauces like this if there's too much other liquid in comparison to the amount of egg yolks used. A lot of the reasons why people split their mayo at home is because they accidentally add too much oil. In this case, with only a few eggs in a blender full of liquid, the sauce definitely wouldn't have worked without the pasta starch in the milk.
Is this how to say you are from Maryland without saying it? Maybe adding crabmeat and baking with a topping of toasted and minced english muffins, melted butter, and parmesan that also has Old Bay would level it up even more?
Does it work with vegan cheese and oat milk? Spouse can't have cow casein but loves mac and chee (and goat milk is too expensive for how little we like it)
Then put the whole lot back into the blender and you have the perfect milkshake to start your day!
😦
So controversial, yet so brave. I like how you think 🧠 🔳
No.
All of your dairy in one gulp
Not much different that a normal milkshake @@redacculous
If you have someone in your life who wants it to be "the right color" add small amounts of turmeric to the blender at a time until it looks the right shade. I was so crushed when I made 7 cheese mac with a crumb topping and my stepsons didnt want to try it becasue it "wasnt the right color". They ate and loved it with the turmeric.
Not to judge your stepsons too hard but who in the world would deny 7 cheese Mac with crumbs just because of a color???? I would’ve gobbled that thing up even if it was blue, and I’m lactose intolerant 😭
@@strictlydonotcare2421 they were kids who had never had anything but the powdered box stuff. I helped expand their palates in the years since.
@@donnawestbrook8992you were so patient with them. That’s amazing. Happy Mother’s Day to you!
@@strictlydonotcare2421picky children, that's who 🤷 I can't say too much though, I was apparently a picky child myself at one point.
Most definitely Muriel when she was young and asked Courage to make her one
When I got the notification for this I was scared the rest of the Mac was going into the blender as well
That would be the mistake I make when I do this for the third time lol
Sounds like a task for Ordinary Sausage
Undercooking the pasta more and baking this afterwards would give this a power level over 9000.
Who hurt you
@@dooffff How is this person hurt?
@@dooffff How is this person hurt?
@@dooffffanswer the question
@@dooffffyou are naught but a fool
This is GENIUS! Starchy pasta milk slowly emulsified into the cheese mixture
It’s not genius at all it just makes an extra dirty appliance
I feel with all the extra finesse it would've taken the same amount of time, why force things to happen when you can let them happen naturally, no need to rush Mac and cheese, just do it right
It’s not genius.
not even my lactaid would save me
I am bloated from just the video
Non-dairy options have gotten better over the years, it's super easy to just swap some things out
Coconut milk and nutritional yeast is what I do as a former vegan
@@DefinitelyNotAFerretwhat about the cheese? i live in a country area so there aren’t a lot of vegan options in stores and i can’t find a cheese that’s okay. quitting cheese has been 1000% times harder than meat
@@_strawberrynyquilthe nutritional yeast is the cheesy flavor. For thick saucy texture and protein I use silken tofu and the "nooch" for flavor. Garlic powder, a little mustard, a little sauerkraut liquid (because dairy milk has a sour note that I only noticed after not drinking it for years) and plant milk to thin if needed. No need to buy vegan cheese - look for the shelf stable tetrapaks of tofu when they're on sale.
Can you try Daffy's complicated banana split from 2011 Looney Tunes Show episode, "Peel of Fortune"
it's been done I believe
@@jerzykkremuwka not to Babish Culinary Universe
I have always struggled to make cheese sauce The traditional way using a reux and making a bechamel(spelling mistakes I know). But after I mustard up the courage to try one more time, I used this way and IT CAME OUT PURFECT!!! Thank you so much babish for showing us a much easier way of making this.
“just eggs, milk and cheese” (starts adding mustard and seasoning)
I mean if you want unseasoned Mac and cheese then enjoy lol
Seasoning is just TOO many steps
Frfr I only have salt not all that fancy stuff
Englishman spotted
@@No-xh2csThe flavor should come from the cheese. It's kinda in the name.
I tried it without the blender or draining the pasta and it turned out great
yep, I don't see the point of the blender. maybe a bit smoother sauce but not worth the extra clean-up
@@robbot9877*CONTENT*
Me either.
What's causing the thickness/togetherness he seeks is the starch water, not the blender.
The only reason I can think to use a blender is if using bag shredded cheese. That's got a powder coating that's designed to not let the cheese melt together. It may be less than smooth if just heated via stove top? I honestly don't know. 🤷♀️
@robbot9877
@SatanRomps he blends it and then adds more grated cheese, which would negate any improvement from blending it in the first place🤷
Pro tip, add 2 bay leaves to the milk once boiling and when you add the pasta.
What does that do?
@@Tionaintown876 Nothing really, but it is nice to spend money on leaves.
Why
It’s called depth of flavor 😂😂
Ok but are the noodles shaped like spongebob? I THINK NOT
only the best noodles are
Have a bowl, Mr Squidward
You can just make this recipe but replace the elbow macaroni with the spongebob shaped pasta in the boxes 😭
The best noodle shape for cheese sauce is twists. Kraft used to make this, but then switched to spirals, which are NOT the same. I think the store brand at Winn Dixie might be the last brand to have twists.
"A state of near completion."....Did...did this man just edge a bowl of noodles??
the internet has ruined language
This makes so much more sense than ever other scratch Mac and cheese recipe I've ever seen
I'd like you to make something from Jimmy Neutron, purely so you can add Kosher Sodium Chloride.
Uh dude, that would be salt 🧂
@@lieutenantflyboy joke went over ur head brother
@@d_shibut that's what they said: Sodium Chloride
@@SageArdor joke went over your head too brother
@d_shi it's what the other guy says back to Jimmy. Actually, I believe the exact line is "dude, it's called salt" but still
I’ve been using an immersion blender to mix my cheese into my roux for a while. I feel like it does help the sauce stay creamier longer.
truly my only issue is the involuntarily flinching that accompanies the phrase “cooking milk”
A lot of recipes require warmed for heated milk. What's the issue?
@@Telepathic_Snail_Overlords+1. Hot milk is not to be feared.
@Telepathic_Snail_Overlords I am with you, not sure why that causes a flinch.
Haha yes! I also felt vaguely unwell hearing that. But at least he didn’t go for “pasta milk”.
@@Telepathic_Snail_Overlordsheated milk is not usually called “cooking milk”. I think it’s the idea of milk in which something has been cooked/poached/boiled or alternatively the ideal of cooking/poaching/boiling something in milk. It does work with pasta, yet is unappealing in most other applications.
this is an awesome recipe! im totally stealing this. Top this with some butter chicken curry and we're in heaven.
When I was a young warthog... err kid, when I would make the microwave cup mac, I would always use milk.
Sometimes it would "boil" over, but when it went right, OH man did it go right. This seems to be the "pro" way of doing the same, and im here for it.
When iiiii was a young wharthoooooog! Oh you brought me back. ❤
I enjoy your other videos a lot, but this one was especially funny. I think watching you actually play through a mod is very entertaining.
???
it's .... savoury custard 😮 ngl this is genius
Skip the blender, measuring cup, strainer and the spouted container. Just add them to the milk one by one. Start with the macaroni and save some time as well.
Who else thought this dude was gonna throw the noodles into a blender?
Man that's the whole reason I clicked the dang video!
Are we talking kid cuisine deliciousness? That Mac and cheese slapped!
Kid cuisine was a nightmare to my pallet
I thought I was the only who loved kid cuisine lol
Add a few cubes of velveeta or a few slices of American. The emulsifiers will make sure the sauce never splits.
True
Or government cheese. It's great for this
no
I miss govt cheese. I am allergic to velveeta.😢
@@greensheen8759lmao. You ain't lying
I'll give it a whirl. You made it to my cooking playlist
This is literally the most perfect mac and cheese recipe I’ve tried, only thing I noticed was that I needed a cup or two ish extra of milk.
The way this stuff reheats is gorgeous 🤤🤤
James reading to baby Ant. 😂😂😂
Nah the starch from the pasta in the milk. I gotta try this
Using a roux is better because when the flour and butter is browned you get toasted flavor and undertones that this method will lack
You sound like you should do Mass effect lore videos
Babish, you are an absolute madman and I love it.
"optional quarter teaspoon of cayenne pepper"
Chef John approves!
Looks delicious but I sometimes wonder what the point is with the minor ingredients. 1/4 teaspoon of cayenne pepper will not be picked up by anyone surely. Even the teaspoon of mustard will hardly come through when diluted in several cups of milk
I feel the same way that's why I actually use more seasoning than the recipe tells you to put so I can actually taste the seasoning
It's like fruit on a steak, they do it to be quirky and unique and give you the illusion they know something you don't
Then don’t use it if you think it’s pointless. But don’t complain about the taste afterwards in that case.
Looks tasty! I'll try it without the mustard 🤮. This guy is really creative
Can’t wait to try this.
The perfect recipe to destroy a lactose intolerance lapatomy.
Ok, now put in a baking dish , put some grated cheese on top then put in the oven and bake till melted and a little brown on top. Perfection 👌🏾
Is this like cafeteria Mac and cheese?
YOU MISSPELLED SAUCEPIN
Looove this! I want to try it!!!!
He left out that it needs to be freshly grated, not the pre-shredded. The pre-shredded has a starch applied to prevent clumping.
Cellulose would be a problem, starch helps oil (cheese) and water bind together
Ooooh I would try this. Hmm.
the "despite being just milk, cheese and eggs" comment is horrible misleading. Because the thing holding this sauce from splitting is neither of those things. It's the large starch molecules that leached out of the pasta that is assisting the emulsion from splitting by being a barrier between both protein strands (so you don't get hard curds of protein) and keeping lipids and water emulsified partially by increasing the viscosity of the water phase, keeping larger oil droplets to form (which would cause separation). The only thing the blender does in this case is making sure that the oil droplets that is suspended in the fluid is as small as possible which also assists the stabilizing properties of the starch but would do nothing on its own.
what i'm saying is that if you dont own a blender, just whisk the cheese in to the milk.. maybe coat it in a tiny amount of extra starch first if your really horrible at cooking. Also try to not boil the sauce after you start adding the cheese.
This is the comment I was looking for. Culinary science is so often understated!
“Horribly misleading” is severe. “Slightly oversimplified” seems more apt. It is a UA-cam short, after all.
egg yolk are also an emulsifier so also playing a part here? Its why mayo works. I'm not saying the starch isn't a major contributor but the yolks are also helping.
@pepthebabslasonge2551 that's true, but it's easy to split mayo and sauces like this if there's too much other liquid in comparison to the amount of egg yolks used. A lot of the reasons why people split their mayo at home is because they accidentally add too much oil. In this case, with only a few eggs in a blender full of liquid, the sauce definitely wouldn't have worked without the pasta starch in the milk.
Right? It's an outrage!
Most home blenders are not supposed to be used with hot liquids. Check your manual if you don't have a Vitamix.
Replace the cayenne with old bay
it is cayenne
Is this how to say you are from Maryland without saying it? Maybe adding crabmeat and baking with a topping of toasted and minced english muffins, melted butter, and parmesan that also has Old Bay would level it up even more?
@@donnawestbrook8992 I’d agree, but at that point you’re just making an entirely different dish.
Not just milk cheese and eggs. The reason it is a strong emulsion is because of the starch from the pasta.
Make Amity's Fairy Pie from The Owl House!
The yolks also add alot of protien and vitamjms
Kosciusko mustard represent!!! Great choice Andrew! It’s my go-to for any recipe requiring spicy and/or Dijon.
Hollandaise method plus cream…. Not saying it’s bad… it’s just a recipe that isn’t new and is older than America. Very literally.
"What results is something much more flavourful than what you had in your childhood"
**dumps a cup of salt on it**
just being milk, cheese and eggs. *add mustard*
If you add a little sodium citrate it'll be even smoother!
Wolfgang uses carrots for more orange color
My lactose intolerant friend on a random Tuesday.
What if you don't own a "Sauce-Pin?"
not spicy enough for me id add a bit more pepper in the end
I'm sad he didn't blend the noodles too
You are the best Mr babish
I do something similar minus the egg and blender though i think i will try that out.
Wow, a UA-cam short about cooking that actually tells you the measurements and steps. I’m not sure if that’s allowed on this site.
I’m not going to lie, I use the blender hollandaise more than I will ever admit. I trust the blender recipes.
When I tried this, it turned into a complete mess in the blender and I was forbidden from trying again.
Babish so busy he has to hire another version of himself….i don’t get it
You'd be surprised of how many restaurants can or do make their mac and cheese in a vitamix or robo coupe
May do this for my toddler. Much better than Kraft
Instead of autogynephile shouldn't it be Narssisexual? Thank you both for such an interesting conversation 🙏
Could also just use a couple tsp’s of sodium citrate…
thanks i gotta try this
Mind.Blown.
This is how i have always made mac and cheese.
Its simple, its quick, and its fairly cheap.
Saucepin. Sacuepen?
It wasnt saucepAn.
California has destroyed the english vernacular
“Sauce pin”
Mustard?
How do you simmer milk like that without scalding?
How does it withstand the "5 minute test" that was done in your full mac and cheese video?
Does anyone else say “sauce pan” rather than “saucepan” like he does?
Ahhh I see a cheese custard that’s a smart move
my man made carbonara 2
Why do some people say sauspin, is it not a sauce p-a-n!?
The guy mispronounced “saucepan” once in a video. Per the rules of the internet, he’s not allowed to live it down.
California
Yummmm🤤🤤
I’ve been making smoked grilled cheese for years and it’s incredible. But I’ve never considered cooking the pasta in the milk 😳😳
Does that entail doing the bake method in a smoker? or do you smoke your own cheese? Or is it both?
Macaroni Shells are the superior noodle
Anything to avoid making a roux. What is this creep doing to his food?!
It's rediculous
This is how Trini people make macaroni pie, this is not new.
Controversial: Add a blender to the mix…
Purists: NOT FOR MY MAC & CHEESE!!
I think they're more upset about the mustard and cayenne... "Macaroni mustard cheese" isn't right
needs more cheese lol
I'm not too keen on putting hot anything into a plastic anything. Glass blender? Sure
....... eggs? In Mac and cheese?
Well..a lot smoother and no lumps. Sooo. Revolutionary?
Ya'll be careful! Blending hot stuff can make your blender pop! You want cheesy milk burns? That's how you get cheesy milk burns.
It's a short but he did say "slowly blend".
For someone who is simi Lactose intolerant can I use Oat milk or something?
Does it work with vegan cheese and oat milk? Spouse can't have cow casein but loves mac and chee (and goat milk is too expensive for how little we like it)
Milk, cheese and eggs are vegan, they just haven't figured it out yet
Where is the original video this is from???
Thanks For this ❤❤❤❤
A Large sauce pin
I think red socks for the first outfit would match the purse. Love all the outfits though. ❤
I remember the episode of young sheldon when he choked and they blended all his food just so he eats. Ugh. Try that.
What’s a sauce bin?