POV: Cooking the Ultimate Mac & Cheese (Chef's Favourite Recipe)
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- INGREDIENTS BELOW
Indulge in comfort food heaven with Will's mac and cheese with chicken skin and croutons recipe!Will shares his secrets for creating the ultimate creamy and cheesy macaroni dish.
Join us as we journey into the heart of comfort cuisine. Will's expert guidance ensures every step, from perfectly cooked pasta to velvety cheese sauce and croutons and chicken skin.
Whether you're a mac and cheese aficionado or new to the game, this recipe is sure to impress. From family dinners to big gatherings, it's a crowd-pleaser that never disappoints.
So, grab your ingredients and prepare to dive into a bowl of cheesy goodness. Don't forget to like, comment, and subscribe for more delicious recipes and culinary inspiration!
INGREDIENTS
500g Macaroni
50g Plain flour
50g Unsalted butter
500ml Full Fat Milk (roughly, to eye)
1 tbsp Mustard
50g French Gruyère
100g Red Leicester Cheese
25g Parmesan
1 tsp Salt
1 Medium Mozzarella Ball
Dash of sherry vinegar
1/4 Loaf of bread
Chicken skin
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Posting a video with one of your amazing recipes shortly! SAUCE ROBERT LETS GOOOO! I gotta try mac and cheese with dijon next time!
Now here is collab I could get behind!
@@timothyjack5794 YESSSSS FACTS
Sonny sent me.
New sub because of the refrigerator abuser...if you know you know 😅
Who tf names a sauce after a dude named Robert?
This man is a pleasure to watch. His techniques are seamless and he doesn't faff about. I'm now going to fish my pasta out with a sieve instead of draining it. No clogging together. Bravo 👍
Your videos are pure gold.
Fantastic work. Finally someone on TH-cam who can actually cook and not just have fancy edits.
It also exist a german Version of it 🙋♂️😂
Honestly this channel is heaven sent.
I started following them when they were just at 2k followers and really small. Now blowing up! I love them. As a chef it is amazing to watch them
Just made this, my missus said it was the best mac and cheese she’s ever had. If you knew her, you’d know what high praise that is
Ahahaha is that a roundabout way of saying she's chubby
@@fins6191 or she is a picky eater
Dude, I hate to break it to you, but everyone know her.
Pretty much how I make mine, the secret weapon is mustard definitely, brings out the flavour of the cheeses in a big way.
Agreed 👍. Just tried it for the first time.
A world of difference between a "good" mac and cheese and an amazing one. This one looks top end. Never used sherry vinegar in mine before though. Will give that a try. Amazing vid as always. Thank you.
Worcestershire Sauce is good too, fills the same role of acidity with a bit of bonus umami too.
Crispy chicken skin in the crumble-holy crap what a good idea!
You need to get the sorted normals in for a shift in fallow one day for a video. That’s would be mint!
Well they've had Fallow in Sorted kitchen, so I think it's only fair they return the favour.
Fallow ate there several times (Ben also with Jolly) aswell
I know you're just poking fun, but... comfort food comes from over the pond :D. Much love from the USA! Your channel is my absolute favorite, and it's become a bucket list for patronizing your restaurant if I'm ever in that part of the world. You bring a refreshing sense of humility to your cooking and kitchen management approach.
It’s just popular to hate everything American if you’re western European, which is always funny to me considering how enormous and diverse of a country the US is.
You should try a Mac & Cheese with gochujang paste instead of dijon mustard. It will be insane and it will have a great color!
Usually I put different textures of bacon in my mac.
When ever I eat baked chicken thighs with mac I always put some skin in it though. So good.
Just made this and loved it
I watch these videos with such intent and focus, you'd think I'd make it myself... I will still go to a restaurant and order the food, but I love seeing how it is made :)
I need that cheese-grating machine in my life.
You can get attachments for some food processors that do something similar
Almost exactly how I make it, not sure about the bay leaf or the sherry vinegar but willing to give it a try. Definitely doing chunky croutons next time I buy a sourdough.
If any of you want to make the best cheese toastie ever made I would recommend doing a beschemel just like in this video as a base layer on your sourdough before adding the same cheeses (definitely Gruyère and Red Leicester) before toasting.
Bay leaves (fresh, dried suck) are really really good in white sauces like bechemel. It’s like an underlying floral, herby kinda note that lifts something that can otherwise be a little cloying. Would really strongly recommend throwing two or three fresh leaves in, you can really taste the difference.
We recently made mac 'n' cheese in school and the thing with the American, pre-sliced "cheddar" is that it contains some agent that breaks down the cheese - so of you just incorporate a couple of slices into your cheese mix, you'd get a different texture!
That did look lovely though.
That was awesome! Thank you for sharing. Will try to make it one day
Velveeta is a common shelf-stable "cheese" people use in the states, colored with paprika and annatto, and in my opinion on par with individually wrapped "cheese" slices and canned "cheese."
Individually wrapped cheese slices: I could eat thirty or forty of those fuckers
NICE!!!
That looks soooo good!!!
Im most definitely doing this recipe this weekend!!!
Hold the garlic, parmesan and chicken skin but that looked absolutely amazing. I've never thought of croutons on macaroni cheese 😋 Lovely
Change hold to more of
Just learnt about you guys from thatdudecancook and found the best mac & cheese video I have seen on TH-cam. Can't wait to try it myself.
The American orange color is from using a processed cheese like velveeta. It has an orange food dye for the color and it also has something like sodium citrate which helps dissolve cheeses in a milk sauce (waaaaay better than a roux could).
That is a bloody ridiculously good looking mac and cheese.
This video is going to my food playlist
Cookbook needed!!
gorgeous mac and cheese, pretty much make it exactly like this except my cheese sauce gets a hit of english mustard and worcester sauce
I gotta try that. Greetings from Miami.
One day I will make this, thanks
This is usually how i make mine except i add nutmeg, white wine, and a tbsp of Dijon for extra flavor
Yes nutmeg
Chef, that look delicious!
A lot of people in the US use cheddar that contains annato. Its a natural coloring. Personally, i use white cheddar and a cheese called Cooper.
Simple but so good
The neon color in American mac and cheese from Kraft singles. That's where the stretch comes from, too.
I really hope people aren't actually using kraft singles in mac n cheese...they're good for burgers but that's about it.
the neon he is referring to is kraft boxed mac n cheese which is just food coloring/dye in the powder mix
Just when you think you’ve seen enough Mac n cheese recipes the Fallow guys make the rest of them look average . Thumbs up
I would trust this man to cook literally anything
Yes please!
A lot of american cheddar approaches the color of your red leicester cheese, that's what I usually use. American processed cheese is popular, but so is velveeta, a processed cheese brick with a more gelatin-like consistency vs american cheese.
i used Galloway chedder which is a smiliar colour to the Red Leicester
So i'm in culinary school right now and the teach us that when making a bechamel (utilising roux) its important to have one hot and one cold. I.e cold roux but hot milk or hot milk and cold roux. They teach us that it helps the amylase in the flower break down and enable the thickening properties in the flour. Do you find this to be a worthwhile step?
6:26 - Nearly grabbed the pan barehanded! That would have HURT SO BAD!
Looks one of the best Mac and cheese ❤
I'm getting hungry watching this !
Looks absolutely insane, my guy 👍
i can't believe how fast you did this recipe
It's called editing though
@@charliekane135 well yes, it was cut a lot, but that aside, he is multitasking well and did this recipe quickly
I really like this recipe. Only thing that makes me nervous is heating it after the cheese is added. I've learned from an unfortunate experience that if you're not careful it can make your sauce grainy, though that might be more of a problem with a burner where the heat is concentrated rather than a flat top.
i really hate the AI generated video descriptions, but everything else you guys do is fantastic and is a credit to your hard work
Never been a fan of huge fan of m&c as it's often a stodge fest but this version could convert me.
That's a months rent in cheese right there...I'm sure my landlord will understand ❤
Cheese is a lot more affordable in the UK. If you're from the UK and still feel that way I can only apologise for the absence of cheese in your life.
@@makermaster123 no unfortunately cheese is pricey in Canada. That amount of red leicester alone is probably $20.
@@MahdiMozafari-gd2hx That's a huge shame for a cheese lover, I'm sorry. The same amount of red leicester would be $4 or less here according to Alexa's conversions aha
@@makermaster123 😭
texture on that sauce looks baaaanging
The chicken skin is a great add to this, could you also do crsipy pork skin? In my head I am saying yes. Cheers great Mac and Cheese!
I made some recently and added some cayenne pepper and paprika, thereby unwittingly ending up with the Amercian cheese orange colour.
Thanks for blessing us with this video... Just wow!
Looks spectacular, No black pepper though?
I even put that on my rice pudding
I love your channel!
Never thought I'd want Mac n Cheese for breakfast but here we are
That looks amazing
Hi Fallow I've been watching from the start of the channel I haven't seen any lamb recipes any chance of some plz
It’s bangs!!! 🔥
Any reason for not using sodium citrate to make the cheese saus? Thanks!
I make my own “American” cheese with extra sharp cheddar for the smoothness
Why putting salt at the end? Wouldn't all the different cheeses give plenty of saltiness? Especially if using parmeggiano? Interestiong...
Your description says cheddar where I think it should say Gruyere?
The tub of Dijon 😮
Wow...
Well... That looks fucking incredible!
A+ for effort D for execution, come down to dixie and we'll teach you how to make some mac
Is chef 👨🍳 a giant?
I am pleased to know I was already doing it correctly xD
Yum....
I’m a Brit living in America and the “cheese” they use for a lot of stuff is Velveeta it’s some horrible synthetic stuff is disgusting. That said it melts and modifiers really easily so if you don’t know about sodium citrate , it’s what
You use.
Love your channel it’s like a video version of Harold McGee the new professional chef and La varenne pratique.
Some chopped jalapeños and sun-dried tomatoes would go nice in that.
god i love the accent on "na-acho"
Beautiful! :D
Oh my God!!!❤️❤️❤️❤️❤️
6:26 oooo nearly, chef ;)
This channel definitely deserves 1 million subscribers.asap..fucking amazing, cannot wait to attend the restaurant ❤🏴✌🏻
What was that tub of brown stuff he popped a teaspoon in with?
Chicken skin? That’s genius, thanks
Glorious. Though I just don’t understand the current obsession with ‘cheese pull’. On a pizza, of course. But macaroni cheese is about glorious sauce and pasta, and the lovely gratinated top for crunchy texture is great too. But I just don’t get the need for cheese pull, especially when the mozzarella adds no flavour in amongst all the other stronger cheeses. I blame TikTok…
well done chef
lolz @ I'm not sure what that orange cheese is they use in America
American cheese is really just cheddar with a higher fat content and gelatin added. Brits always bash it but we love it and you'll never beat it for texture in mac and cheese or on burgers, period. You can get a similar color by adding mustard powder and a bit of turmeric.
the key difference is that American cheese is emulsified so the fat doesn't separate when it melts
The chives makes it healthy.
Amazing, but confusing: you say 3:2:1 ratio, and in the video it looks like gruyere : red Leicester : parmesan (it looks like you have more gruyere than red Leicester). But, in the description you have 100g red Leicester, 50g gruyere and 25g parmesan, which is 4:2:1 ratio and looks like you switched red Leicester and gruyère. Guess I'll have to try it different ways and see what I like!
Interesting observation, id say its not THAT important, its not baking
Im not sure how good it is but orkney mature cheddar will give you that radioactive american cheese colour
Will is so goood❤❤
Do you need a dishwasher?
More important does he need a taster?
More important does he need a taster?
Replace the topped bread with chicken and watch the population suddenly look healthier 😂
Lucky kid
Hey if someone out there wants to buy me that robot coupe contraption please do. You will have a friend for life.
Add some bacon to the topping. Amazing.
American cheese! It's really just cheddar that's been melted with emulsifying agents and re-solidified. Is it fancy? Nah, but it has it's place.
Next how to butter bread
Never had any issues with cold milk in a béchamel. Not worth dirtying another pot.
I agree but restaurant techniques are all about speed and heating the milk also allowed it to be infused with bay and garlic.
I thought he said rice biryani was the dish he made more than anything else.
I think he meant this is the one he makes the most for his kids.
Absolutely everyone says Robo Coupe, but its Robot Coupe.
Bit of a carbfest innit? :D :D
Obviously, it's pasta and bread
3,2,1 cheese ratio, which cheese is which???
3 cheddar, 2 gruyere, 1 parm
@@hizzeist Parmesan cheese?
Knowledge to integrate