Nicola, you weren't the only one fearing for Andrew's fingers, lol. I don't think I've ever seen anyone grate like that either, lol. Well done! I went over and looked at her video and wrote that down because I need to make that, lol.
He won't hit that finger/knuckle but one good time and then he'll respect the grater lol. Graters, peelers can cause some nasty little cuts. Nothing you'll die from, but you'll know it happened lol.
As someone who as made this recipe (and has made many recipes with cheese as a cheese lover) absolutely DO NOT skip the step of grating your own cheese. Pre-shredded will not get you a good result at all. Actually, just don't use it in general.
Thanks for the advice! It’s definitely more convenient ( especially the way Andrew grates) but it’s strange when you actually think about how it stays separate.
Yall are getting so good at these cooking videos. (British humor and banter does it for me Lol…😂 😂 Lol). The finished product looks amazing. There are so many different ways to make Mac and cheese. My grandma (who didn’t have the benefit of the internet lol…) made this for every family gathering and it was always the first thing we put on our plates for fear that we’d miss out . The buffet line began there. It’s simple but so delicious. It has a special place in the hearts of many Americans. Great video as always. Andrew has eyes are so bright and expressive. Nicola has that gorgeous hollywood smile. So much fun…..Mila in Seattle 😂
You can refrigerate the finished mac&cheese for a day and the next day cut it into cubes, roll the cubes in (spiced) flour, egg, and bread crumbs and fry it either in a pan with butter or deep fry it in peanut oil.
Pre-grated cheese is coated with corn starch to prevent it from clumping in the package, but it does not melt as well. That's in addition to the comment below as to relative cost. Just a question. was the cheese/cream mixture you stated for 8 oz or 16 oz. of pasta?
Actually, pre-grated cheese is coated with cellulose (fine sawdust that they call plant fiber basically), potato starch (a thickener used to separate the shreds) and natamycin (an antimicrobial agent to prevent mold). It's important to know what you're eating.
My mom used to get ham steaks or baby hams and cut them up and put them in Mac and cheese. Then it became a full meal. Lots of people do crab or lobster or buffalo chicken Mac and cheese too but original is always best!
Whenever I'd add crab and popcorn shrimp to mine, the mother of one of my daughter's friends would hear about it and come over for a bowl. Never any leftovers!
What other channels do the two of you have besides The Brits Try and this one? I'll subscribe if y'all have any more. That does look really good. I like adding protein to my mac n cheese, like spicy smoked sausage or chunks of lobster. Y'all should do a loaded mac n cheese and don't forget the Creole seasoning, this is coming from a New Orleans boy. Gotta have that seasoning. :) lol
I still can't picture the perfect mac and cheese without a bit of breadcrumbs on the top, but it still looks like a great recipe to try, and you guys are always fun to watch!
ADD HAM!!! I'm from Charleston SC, my Grandmother after she fixed the Mac and Cheese would then add the Hambone and meat left over from Thanksgiving or Christmas or in the Summer when we would slow cook hams on our cooker. Rick Charleston SC
My friend makes this recipe and now we pay her to make it for us ( she is not a chef and doesn't cook just followed the video) She had 30+ orders at Christmas this year Made a nice deserved profit, It is that delicious. Thank you Tiny for your recipe
One thing I do is grease the baking pan with butter and sprinkle bread crumbs evenly across the bottom. Helps with the sticking. I used to serve this with salmon patties or some other type of fried fish.
That's a fantastic tip! Greasing the pan and using breadcrumbs sounds like a great way to elevate the dish. Thanks for sharing your serving suggestions, too!
For future reference, salted butter is for eating, unsalted butter is for cooking and baking. The reason behind this is simply control over the total amount of salt going into the dish.
@@charliedavis8894 yes.. you just described butter for eating.. which is what I said was supposed to be salted.. you keep butter for cooking or baking in the fridge, you use unsalted and that way you don't oversalt your food because brands don't use the same amount of salt in their butter and you don't know how much is in there. I'm sure it's trivial to a home cook that doesn't care that much but to people who actually cook for a living it's a rule not a suggestion.
@jasonlebeau1288 Hmm, except I use that same salted butter for cooking AND baking. And did the same all the years I worked in food service and owned my own successful restaurant. In food service, you can't wait for unsalted butter to soften when you need it. You adjust for the salt, and you purchase butter with a salt content you're familiar with so adjustments are easy. There's absolutely no need to buy 2 types of butter when you already know the salt content and have adjusted your recipes for it.
ive made over 50 different recipes for mac n cheese. each prepared differently, different spices, some in the oven, some straight for the pot. its my favorite food.
Pasta is a type of noodle. I don’t feel like getting into an online -ahem- discussion with people about the origins except to say noodles are found in various cuisines around the world. Etymologically ‘pasta’ is Latin-based, and ‘noodle’ is Germanic in origin. The English language is influenced heavily by both Latin and German, so using both is common. How they are used is going to be dependent on the cuisine and where they are being used.
@LouieLouie505 “Pasta and noodles seem interchangeable. However, they’re quite different. If you want to learn all about these two of the most popular and delicious foods, here’s a list of 7 of their key differences. 1. Flour Pasta is created with coarser and harder types of flour, while noodles are created using finer varieties of flour. Fine and soft flour provides a light color in noodles, soft texture, and smoother feel. 2. Varieties Noodles are often categorized based on the key ingredients that are utilized to produce them. There’s a wide array of noodles such as potato noodles, rice noodles, etc. Pasta, on the other hand, can be fresh and dried. Dried pasta doesn’t have eggs. It can last up to 2 years. Fresh pasta has eggs and should be refrigerated for further use. 3. Salt Salt plays a key role in noodle making. It’s added to loosen the gluten protein and helps the dough to come together well. Standard pasta, on the other hand, is salt-free. However, you can add a teaspoon of salt when cooking your pasta to enhance the flavor of your dish. 4. Form Pasta comes in many forms. Noodles, on the other hand, are available in fewer forms. The thin rod form is the most popular one. Pasta is available in over 300 forms. They have different names and are utilized to prepare specific dishes wherеas noodles have a few limitations. 5. Sauce/Broth Noodles are traditionally served in broths that can be either cold or hot with various veggies and meats. Pasta, on the other hand, is often served with many types of sauces such as cream-based and tomato-based pasta sauces as the most popular ones among pasta lovers. Moreover, there is a specific shelf life of pasta sauce in the fridge that you need to note in order to use them safely. When you find some weird signs, don’t try to consume your food. It might be spoiled. 6. Recipes Noodles can be cooked in different manners. They can be cooked in broth or water, and then drained, or served in soups. Or fried, whereas pasta is usually prepared by boiling. 7. Cost Noodles are cheap, filling, and tasty. I eat them almost every day (not a healthy choice, I’m aware). Pasta is just as delicious and filling. However, it’s relatively expensive.….” www.lacademie. com/noodles-vs-pasta/
BTW, interesting fact about rouxes: Any fat and any liquid can be mixed with flour and cooked into a roux. Gravy, for example, is made with butter or melted animal fat (preferably the animal you're putting the gravy over) flour, and stock of your choice (same ratios of stock as in milk rouxes: 2 tsp butter or fat, 2 tsp AP flour, and 1 cup of the liquid. You can double the liquid amount for a thinner sauce, or halve it for a thicker sauce. Bring to medium heat and whisk briskly together until ingredients combine and the sauce thickens. You can make a lot of nice sauces with a basic roux as the base.
I've been doing the super simple Serious Eats mac n cheese recipe that only has three ingredients: Mac, cheese, and evaporated milk. Easy to add your own ingredients to customize the flavor.
Love this video! Love Nicola’s laugh and as always I just adore you both and your banter. Sorry Andrew, I have to side with Nicola on how to grate the cheese. Protect those fingers please lol Cheddar has a distinctly bold sharper taste, whereas Colby Jack is more creamy, smooth and mild sweet flavor. Colby Jack goes through the same process as Cheddar but shortened length time. They are both great melting cheeses which is why you’ll often find it in Mac N’ Cheese recipes (which often varies by family). Nicola is right again! You can eat it with every thing but sometimes I just like to eat it by itself. It’s one of the go to comfort foods 😊
You're invited to the potluck now 😂. My ironic Mac and Cheese story is when a childhood friend had her tonsils out as an adult, and her mother who had actually trained as a chef, called to ask for my Mom's recipe because she wanted it as comfort food! My Mom laughed so hard because her's is just Kraft dinner with a layer of Colby Jack under the broiler for 3 minutes. I did tell her that if I had made it, there's going to be a little butter and onion powder in the noodles first. Andrew, my husband told me the other day that I was like our old cat that used to beg to be petted and then got mad when he didn't do it right; So not just your wife! He does it to me too though.
Yep, they coat pre-shredded cheese in a plant-like starch so it doesn't stick together in the bag. Never use it when it comes to needing a nice melted cheese product.
I hope you realize you did great! This is a basic recipe. You can add crumbs to the top with Parmesan. You can add Smoked Sausage sliced to it. Mac and cheese is as universal a side as potatoes. Meatloaf, mac&cheese, and cole slaw or a green veg is excellent!
Thank you for the suggestions! You're absolutely right-mac and cheese is so versatile. We love the idea of adding some smoked sausage for an extra kick!
My kids grew up eating Mac & cheese several different ways. You can add tuna fish to make tuna Mac & cheese. Then there’s hamburger Mac & cheese (hamburger is cooked and seasoned with pepper, diced onions, and garlic) added to the Mac & cheese which is great to make for the kids to eat when they’re fussy. SPAM Mac & cheese is another favorite especially getting the different flavored canned SPAM.
Take about 1/2 - 3/4 cup of panko bread crumbs with a tablespoon (or so) of melted butter mixed together, then sprinkle it over the top of the mac and cheese before baking. You'll get a lovely crunchy top on your mac and cheese!
I really like watching you cooking at home, I’m so glad Andrew didn’t scrape off his skin grating that cheese the wrong way. Listen to your wife next time Andrew😊 FYI …. Trying making baked Mac and cheese the original way without making a roux, maybe do a side by side taste test. I like the original way much better.
While often used interchangeably, "pasta" generally refers to a specific type of noodle made primarily from durum wheat and extruded into various shapes, originating from Italy, while "noodle" is a broader term for a long, thin strip of dough that can be made from different grains like rice or buckwheat and is often associated with Asian cuisines, typically made through a rolling and cutting process; essentially, all pasta is considered a noodle, but not all noodles are pasta. What you made was pasta but also noodles.
Total win on this dish! First, I choose cavatappi for several dishes- this pasta grabs sauce. Second Andrew might need a cutting glove. Third, yes, every strong confident gorgeous wife with a great laugh wearing blue probably gives her husband instructions on how to do things. I think I watched your mac and cheese muse on a Gordon Ramsay cooking competition- she was great. Last, I usually think of noodles as Asian and pasta as Italian. Guys, all the love- please get separate solid and liquid measuring cups! I really enjoy watching you cook together.
Ahh, Tillamook! Cheddar from my home state of Oregon. The Dairy is worth a visit, by the way. It's on the Oregon coast in the town of, well, Tillamook. Not only do they have various cheeses, they have tours and a cafe on site serving foods with their dairy products. And they have killer ice cream, as well.
@@TwoBritsTry Other food sites in the state include Pronto Pup, the restaurant that originally created the corn dog, (still open and serving!) in Rockaway Beach, South Beach Fish Market, in Newport, for some of the best fish and chips and clam chowder you'll have anywhere, and of course, the food cart scene in Portland, along with Voodoo Doughnut and Salt and Straw Ice Cream. Also, Portland has some of the best beer in the country and more microbreweries per capita than any other city.
Baked Mac and Cheese is my favorite and the only kind I make. I have had some frozen that was good but nothing is as good as homemade. I make a big tray then cut it in squares and freeze it. That way I have a good meal when I don't feel like cooking. Mac and Cheese and a salad and I have a perfect meal.
Nicola, I thought Andrew was grate his hand. Your final product looked tasty. When I do my Mac and cheese, I cook it in a Crock pot. And I add 4 ounces of Philadelphia creme cheese and Parmasan. It basically becomes a 5 cheese Mac and cheese. You both did great jobs making the Mac and cheese.
Actually, you are suppose to lay the grater down. After you finished grating, you can pick up the grater and dump the cheese that accumulated inside the grater, into a bowl without making a mess.
I've watched a few of your videos and really enjoy them. Something just popped in my head, how are you doing with the whole U.S. doesn't use the metric system? At work I recently had to convert from ounce mixing cups to milliliter cups (I'm an automotive painter and have to mix the colors) and I'm struggling.
“Pasta and noodles seem interchangeable. However, they’re quite different. If you want to learn all about these two of the most popular and delicious foods, here’s a list of 7 of their key differences. 1. Flour Pasta is created with coarser and harder types of flour, while noodles are created using finer varieties of flour. Fine and soft flour provides a light color in noodles, soft texture, and smoother feel. 2. Varieties Noodles are often categorized based on the key ingredients that are utilized to produce them. There’s a wide array of noodles such as potato noodles, rice noodles, etc. Pasta, on the other hand, can be fresh and dried. Dried pasta doesn’t have eggs. It can last up to 2 years. Fresh pasta has eggs and should be refrigerated for further use. 3. Salt Salt plays a key role in noodle making. It’s added to loosen the gluten protein and helps the dough to come together well. Standard pasta, on the other hand, is salt-free. However, you can add a teaspoon of salt when cooking your pasta to enhance the flavor of your dish. 4. Form Pasta comes in many forms. Noodles, on the other hand, are available in fewer forms. The thin rod form is the most popular one. Pasta is available in over 300 forms. They have different names and are utilized to prepare specific dishes wherеas noodles have a few limitations. 5. Sauce/Broth Noodles are traditionally served in broths that can be either cold or hot with various veggies and meats. Pasta, on the other hand, is often served with many types of sauces such as cream-based and tomato-based pasta sauces as the most popular ones among pasta lovers. Moreover, there is a specific shelf life of pasta sauce in the fridge that you need to note in order to use them safely. When you find some weird signs, don’t try to consume your food. It might be spoiled. 6. Recipes Noodles can be cooked in different manners. They can be cooked in broth or water, and then drained, or served in soups. Or fried, whereas pasta is usually prepared by boiling. 7. Cost Noodles are cheap, filling, and tasty. I eat them almost every day (not a healthy choice, I’m aware). Pasta is just as delicious and filling. However, it’s relatively expensive.….” www.lacademie. com/noodles-vs-pasta/
What would you eat with it...hmm...there are some gourmet mac and cheese restaurants. Suggestions: Instead of cheddar use smoked gouda, add fresh chopped mushrooms and cooked crumbled bacon and then bake as normal; add fresh sliced jalapeno before baking for jalapeno popper mac and cheese; add Sriracha sauce drizzled on top with roast pork loin or pulled pork mixed in; for simple add some sliced Polish or smoked sausage and mix in; cooked chicken and curry powder and mix in; I mean, the possibilities are endless.
Looked great If you are planning on grating cheese or veggies more often, I would invest in a rotary cheese grater. Faster, and save on fingers and knuckles 😅 Love that shape of pasta. Noodle and pasta are interchangeable for me as well. If you say egg noodle it is usually referred to with a noodle that has egg in it. Spaghetti and other shapes usually do not have it. But Spätzle are technically also egg noodles, and they do not look the same. So I can see how that is confusing at times. At least it's for me.
I would love to try an actual mac&cheese (as in not the box version we have here, or the ready meal one that also has ham...) But as your title says that you try new stuf (and you guys do!) Have you ever tried Dutch "frietsaus" from mcdonalds? If you do visit us during a UK stay, please try ;)
@@TwoBritsTry I kinda think you might like it! Works great with the friet and the nuggets! I also love it with the small burgers, plain and cheese. (who am I kidding, it works on every burger for me)
Another internet mac and cheese recipe worth checking out: Joshua Weissman's three ingredient mac and cheese. Tried it, and was immediately sold. It's so good, and so easy and simple. Like, takes less than 15 minutes and is positively delicious.
I always add diced ham to our macaroni and cheese, that way it makes more of a complete meal and the saltiness of the ham just adds to the flavor of the cheeses!
That sounds delicious! Diced ham sounds like a great addition to mac and cheese for that extra flavor and heartiness. Thanks for sharing your twist on the recipe!
That viral recipe is not anything special. That is the way any good southerner makes mac and cheese. I see nothing in that recipe besides the pasta and yes that pasta is good pasta
Thanks for letting us know, that this is how you typically get Mac and cheese in the south. As Brit’s we have had Mac and cheese, but it never tasted like that.
Thanks for sharing your version! It’s always fun to hear how everyone puts their own spin on classic recipes. Your cheese choices sound amazing! we'll have to try it next time😊
Oops. Was gonna say the strings are annoying. I'd replace it with gouda or gruyere. If I'm the only one eating the macncheese, i'll add a slightly stinky or bleu cheese. I love it!
Welcome to our new 2nd channel! We only started it a couple of weeks back to put other different styles of videos on. Thank you for joining us. Hope you like this style of video and we will still be posting on our other channel, but let us know what you think?
the way he grates cheese is crazy
Yeah!! Scary to watch 🤣🤣
Nicola, you weren't the only one fearing for Andrew's fingers, lol. I don't think I've ever seen anyone grate like that either, lol. Well done! I went over and looked at her video and wrote that down because I need to make that, lol.
😂😂 yeah! Scary stuff. Thanks for watching!🤗
Andrews finger tips will be the judge of that, grating technique 😂
@@chaserz4201 🤣
He won't hit that finger/knuckle but one good time and then he'll respect the grater lol. Graters, peelers can cause some nasty little cuts. Nothing you'll die from, but you'll know it happened lol.
As someone who as made this recipe (and has made many recipes with cheese as a cheese lover) absolutely DO NOT skip the step of grating your own cheese. Pre-shredded will not get you a good result at all. Actually, just don't use it in general.
Thanks for the advice! It’s definitely more convenient ( especially the way Andrew grates) but it’s strange when you actually think about how it stays separate.
@@TwoBritsTry Apparently it's not good for digestion and after reading about I will certainly never buy it again.
Lay the grater on its side while grating on top. Simple cheese grating hack.
Genius!!! How didn’t we know this 😊
Yall are getting so good at these cooking videos. (British humor and banter does it for me Lol…😂 😂 Lol). The finished product looks amazing. There are so many different ways to make Mac and cheese. My grandma (who didn’t have the benefit of the internet lol…) made this for every family gathering and it was always the first thing we put on our plates for fear that we’d miss out . The buffet line began there. It’s simple but so delicious. It has a special place in the hearts of many Americans. Great video as always. Andrew has eyes are so bright and expressive. Nicola has that gorgeous hollywood smile. So much fun…..Mila in Seattle 😂
Thank you so much for watching and sharing your wonderful memories!
You can refrigerate the finished mac&cheese for a day and the next day cut it into cubes, roll the cubes in (spiced) flour, egg, and bread crumbs and fry it either in a pan with butter or deep fry it in peanut oil.
Great tip! Thank you for the advice. They sound delicious 😋
You can do the same with grits in a casserole dish.
Yum
Gilding the lily.
Drooling here! 😋
It was so good!🤗
Pre-grated cheese is coated with corn starch to prevent it from clumping in the package, but it does not melt as well. That's in addition to the comment below as to relative cost. Just a question. was the cheese/cream mixture you stated for 8 oz or 16 oz. of pasta?
Thanks for sharing!! we made half the ingredients because there was just two of us, so the amount was Half.
Actually, pre-grated cheese is coated with cellulose (fine sawdust that they call plant fiber basically), potato starch (a thickener used to separate the shreds) and natamycin (an antimicrobial agent to prevent mold). It's important to know what you're eating.
My mom used to get ham steaks or baby hams and cut them up and put them in Mac and cheese. Then it became a full meal. Lots of people do crab or lobster or buffalo chicken Mac and cheese too but original is always best!
That sounds amazing!! next time we'll have to give that a try. Thanks for watching
Whenever I'd add crab and popcorn shrimp to mine, the mother of one of my daughter's friends would hear about it and come over for a bowl. Never any leftovers!
Mac and Cheese with a crispy top and soft creamy bottom cheese is awesome and that looks great!
So good!😊
What other channels do the two of you have besides The Brits Try and this one? I'll subscribe if y'all have any more.
That does look really good. I like adding protein to my mac n cheese, like spicy smoked sausage or chunks of lobster. Y'all should do a loaded mac n cheese and don't forget the Creole seasoning, this is coming from a New Orleans boy. Gotta have that seasoning. :) lol
We really appreciate your support! Just the Two Channels at the moment. Your loaded mac and cheese idea sounds incredible-Creole seasoning is a must!
I still can't picture the perfect mac and cheese without a bit of breadcrumbs on the top, but it still looks like a great recipe to try, and you guys are always fun to watch!
Thank you! Breadcrumbs would have been a great addition!! Thank you for watching 😊
Well done! This is the type of mac n cheese we usually make in my home.
It was really good. Thank you for watching
block o’ cheese is typically less cost than shredded for same amount..I live off of cheese and basil pesto.😆as always well done .
This is very true!🤗
ADD HAM!!!
I'm from Charleston SC, my Grandmother after she fixed the Mac and Cheese would then add the Hambone and meat left over from Thanksgiving or Christmas or in the Summer when we would slow cook hams on our cooker.
Rick
Charleston SC
Thanks for sharing your family tradition, Adding ham sounds like a delicious twist to the mac and cheese. We’ll have to give that a try!
My friend makes this recipe and now we pay her to make it for us ( she is not a chef and doesn't cook just followed the video) She had 30+ orders at Christmas this year Made a nice deserved profit, It is that delicious. Thank you Tiny for your recipe
That's great entrepreneurship! It was really quite simple to make!! Just don’t grate the cheese like Andrew🤣
Does the second channel mean we get to see you a lot more often?? I hope so! Love this format! 👨🍳
Absolutely!! We're glad you love the format! we are having fun making it. We're always looking for ways to bring you more content, so stay tuned!!!
An that's how you make Mac and cheese folks southern delicious
It was so good!😀
That looks amazing!
It was! and pretty easy to make. Thanks for watching😊
One thing I do is grease the baking pan with butter and sprinkle bread crumbs evenly across the bottom. Helps with the sticking. I used to serve this with salmon patties or some other type of fried fish.
That's a fantastic tip! Greasing the pan and using breadcrumbs sounds like a great way to elevate the dish. Thanks for sharing your serving suggestions, too!
You two are just too lovable! Greetings from East Tennessee!!!!
Thank you so much!!😊 😊
For future reference, salted butter is for eating, unsalted butter is for cooking and baking. The reason behind this is simply control over the total amount of salt going into the dish.
Thanks for the info! The recipe called for salted butter
I like ALL things extra salty so I rarely use unsalted butter. In cookies if I use salted butter I just leave out the “add salt” part.
Also, for those of us who leave butter out of the fridge so it spreads easily, salted butter doesn't go bad at room temp. Unsalted butter does.
@@charliedavis8894 yes.. you just described butter for eating.. which is what I said was supposed to be salted.. you keep butter for cooking or baking in the fridge, you use unsalted and that way you don't oversalt your food because brands don't use the same amount of salt in their butter and you don't know how much is in there. I'm sure it's trivial to a home cook that doesn't care that much but to people who actually cook for a living it's a rule not a suggestion.
@jasonlebeau1288 Hmm, except I use that same salted butter for cooking AND baking. And did the same all the years I worked in food service and owned my own successful restaurant.
In food service, you can't wait for unsalted butter to soften when you need it. You adjust for the salt, and you purchase butter with a salt content you're familiar with so adjustments are easy. There's absolutely no need to buy 2 types of butter when you already know the salt content and have adjusted your recipes for it.
ive made over 50 different recipes for mac n cheese. each prepared differently, different spices, some in the oven, some straight for the pot. its my favorite food.
It is delicious!! Thanks for watching
Great job! It looks so good
Thank you! Cheers! It tasted great 👍
Pasta is a type of noodle. I don’t feel like getting into an online -ahem- discussion with people about the origins except to say noodles are found in various cuisines around the world. Etymologically ‘pasta’ is Latin-based, and ‘noodle’ is Germanic in origin. The English language is influenced heavily by both Latin and German, so using both is common. How they are used is going to be dependent on the cuisine and where they are being used.
Thank you for your insightful comment! Thank you!😊
@LouieLouie505
“Pasta and noodles seem interchangeable. However, they’re quite different. If you want to learn all about these two of the most popular and delicious foods, here’s a list of 7 of their key differences.
1. Flour
Pasta is created with coarser and harder types of flour, while noodles are created using finer varieties of flour. Fine and soft flour provides a light color in noodles, soft texture, and smoother feel.
2. Varieties
Noodles are often categorized based on the key ingredients that are utilized to produce them. There’s a wide array of noodles such as potato noodles, rice noodles, etc.
Pasta, on the other hand, can be fresh and dried. Dried pasta doesn’t have eggs. It can last up to 2 years. Fresh pasta has eggs and should be refrigerated for further use.
3. Salt
Salt plays a key role in noodle making. It’s added to loosen the gluten protein and helps the dough to come together well. Standard pasta, on the other hand, is salt-free. However, you can add a teaspoon of salt when cooking your pasta to enhance the flavor of your dish.
4. Form
Pasta comes in many forms. Noodles, on the other hand, are available in fewer forms. The thin rod form is the most popular one. Pasta is available in over 300 forms. They have different names and are utilized to prepare specific dishes wherеas noodles have a few limitations.
5. Sauce/Broth
Noodles are traditionally served in broths that can be either cold or hot with various veggies and meats. Pasta, on the other hand, is often served with many types of sauces such as cream-based and tomato-based pasta sauces as the most popular ones among pasta lovers.
Moreover, there is a specific shelf life of pasta sauce in the fridge that you need to note in order to use them safely. When you find some weird signs, don’t try to consume your food. It might be spoiled.
6. Recipes
Noodles can be cooked in different manners. They can be cooked in broth or water, and then drained, or served in soups. Or fried, whereas pasta is usually prepared by boiling.
7. Cost
Noodles are cheap, filling, and tasty. I eat them almost every day (not a healthy choice, I’m aware). Pasta is just as delicious and filling. However, it’s relatively expensive.….”
www.lacademie. com/noodles-vs-pasta/
BTW, interesting fact about rouxes: Any fat and any liquid can be mixed with flour and cooked into a roux. Gravy, for example, is made with butter or melted animal fat (preferably the animal you're putting the gravy over) flour, and stock of your choice (same ratios of stock as in milk rouxes: 2 tsp butter or fat, 2 tsp AP flour, and 1 cup of the liquid. You can double the liquid amount for a thinner sauce, or halve it for a thicker sauce. Bring to medium heat and whisk briskly together until ingredients combine and the sauce thickens. You can make a lot of nice sauces with a basic roux as the base.
Thanks for the info and advice 😊
I've been doing the super simple Serious Eats mac n cheese recipe that only has three ingredients: Mac, cheese, and evaporated milk. Easy to add your own ingredients to customize the flavor.
Sounds great! Easier the better 😊
Well done guys. The finished presentation looks delicious.
Thank you! We had fun making it, and we’re thrilled you enjoyed the presentation! Thanks for watching
@ you are most welcome
Thank you for sharing one of our American favorites and this recipe is chef 💋😘
Our pleasure! Thank you so much for giving our video a try. 😊
Love this video! Love Nicola’s laugh and as always I just adore you both and your banter. Sorry Andrew, I have to side with Nicola on how to grate the cheese. Protect those fingers please lol
Cheddar has a distinctly bold sharper taste, whereas Colby Jack is more creamy, smooth and mild sweet flavor. Colby Jack goes through the same process as Cheddar but shortened length time. They are both great melting cheeses which is why you’ll often find it in Mac N’ Cheese recipes (which often varies by family).
Nicola is right again! You can eat it with every thing but sometimes I just like to eat it by itself. It’s one of the go to comfort foods 😊
Thanks for your comment!! That grating was 🫣
You're invited to the potluck now 😂. My ironic Mac and Cheese story is when a childhood friend had her tonsils out as an adult, and her mother who had actually trained as a chef, called to ask for my Mom's recipe because she wanted it as comfort food! My Mom laughed so hard because her's is just Kraft dinner with a layer of Colby Jack under the broiler for 3 minutes. I did tell her that if I had made it, there's going to be a little butter and onion powder in the noodles first.
Andrew, my husband told me the other day that I was like our old cat that used to beg to be petted and then got mad when he didn't do it right; So not just your wife! He does it to me too though.
Thanks for sharing your funny Mac and Cheese story! It's amazing how comfort food can bring back such great memories.
You did fantastic but I really feel like you needed more pasta to cheese ratio..
I want some now lol...
Next time! Thanks for watching
I was craving macaroni and cheese today.
Strange how these things enter your life at the right time!! Hope you manage to get some 😊😊
Bread Crumbs on the top would have been a nice touch. That's how I remember it growing up.
Good call! Next time 😊
OMG that looks so good!!!
It really was and quite simple to make 😊 just don’t grate the cheese like Andrew🤣
Yep, they coat pre-shredded cheese in a plant-like starch so it doesn't stick together in the bag. Never use it when it comes to needing a nice melted cheese product.
I'm with you Nicola. I have NEVER seen anyone grate cheese like Andrew! LOL LOL
😁Yes!! scary to watch!!
Thank you, you both are so sweet it's fun seeing your reaction. Now I'm hungry.
😊 thank you
😊 thank you for watching!
I hope you realize you did great! This is a basic recipe. You can add crumbs to the top with Parmesan. You can add Smoked Sausage sliced to it. Mac and cheese is as universal a side as potatoes. Meatloaf, mac&cheese, and cole slaw or a green veg is excellent!
Thank you for the suggestions! You're absolutely right-mac and cheese is so versatile. We love the idea of adding some smoked sausage for an extra kick!
Bread crumbs and bacon bits on top. 😊
Sounds great! We’ll try that next time 😊
Here's to hoping you get 220 million views.....220 views would be good...but here's hoping! Hahahahahahaaaaa.
Yeah! A fraction of those 220 million views would be amazing 🤩
My kids grew up eating Mac & cheese several different ways. You can add tuna fish to make tuna Mac & cheese. Then there’s hamburger Mac & cheese (hamburger is cooked and seasoned with pepper, diced onions, and garlic) added to the Mac & cheese which is great to make for the kids to eat when they’re fussy. SPAM Mac & cheese is another favorite especially getting the different flavored canned SPAM.
Thanks for the recommendations, spam sounds like a great addition 😊
I love u guys !
Yay! Thank you 😊
Wow. That one really made my mouth water! Did you have any left over to freeze? lol
Yes we did!!! Lots of it.. we halved the recipe and we still had a massive amount. 😊
Take about 1/2 - 3/4 cup of panko bread crumbs with a tablespoon (or so) of melted butter mixed together, then sprinkle it over the top of the mac and cheese before baking. You'll get a lovely crunchy top on your mac and cheese!
Great idea!! Thanks for the advice! We’ll definitely try that next time 😊
I really like watching you cooking at home, I’m so glad Andrew didn’t scrape off his skin grating that cheese the wrong way. Listen to your wife next time Andrew😊
FYI …. Trying making baked Mac and cheese the original way without making a roux, maybe do a side by side taste test. I like the original way much better.
Happy wife… happy life 😊😊😊 thank you for watching
While often used interchangeably, "pasta" generally refers to a specific type of noodle made primarily from durum wheat and extruded into various shapes, originating from Italy, while "noodle" is a broader term for a long, thin strip of dough that can be made from different grains like rice or buckwheat and is often associated with Asian cuisines, typically made through a rolling and cutting process; essentially, all pasta is considered a noodle, but not all noodles are pasta. What you made was pasta but also noodles.
Thanks for sharing this information! And thanks for watching 😊
Pasta and noodles are two different things
That looks really good. I like a crunchy topping on my mac and cheese. I use crushed up original Cheez-Its. Place them on top before baking.
Thanks for the tips! That sounds great 👍
That Mac and cheese looked so delicious 😋.
Thank you 😋It really was. Thank you for watching
The coating on the pre grated cheese is so it doesn't stick together & it is a wood byproduct.
Thanks for sharing! It’s something you don’t think about enough
You could add some lobster meat to your Mac n cheese. I’ve had it before and it is really delicious.
Sounds great! we'll have to try that next time. Thank you!😊
@ You’re welcome!
Total win on this dish! First, I choose cavatappi for several dishes- this pasta grabs sauce. Second Andrew might need a cutting glove. Third, yes, every strong confident gorgeous wife with a great laugh wearing blue probably gives her husband instructions on how to do things. I think I watched your mac and cheese muse on a Gordon Ramsay cooking competition- she was great. Last, I usually think of noodles as Asian and pasta as Italian.
Guys, all the love- please get separate solid and liquid measuring cups! I really enjoy watching you cook together.
Thank you for sharing your thoughts and for watching! We try an organize the measuring equipment soon
Ahh, Tillamook! Cheddar from my home state of Oregon. The Dairy is worth a visit, by the way. It's on the Oregon coast in the town of, well, Tillamook. Not only do they have various cheeses, they have tours and a cafe on site serving foods with their dairy products. And they have killer ice cream, as well.
Thanks for the suggestion! We’d love to visit Oregon in the future 😊
@@TwoBritsTry Other food sites in the state include Pronto Pup, the restaurant that originally created the corn dog, (still open and serving!) in Rockaway Beach, South Beach Fish Market, in Newport, for some of the best fish and chips and clam chowder you'll have anywhere, and of course, the food cart scene in Portland, along with Voodoo Doughnut and Salt and Straw Ice Cream. Also, Portland has some of the best beer in the country and more microbreweries per capita than any other city.
Baked Mac and Cheese is my favorite and the only kind I make. I have had some frozen that was good but nothing is as good as homemade. I make a big tray then cut it in squares and freeze it. That way I have a good meal when I don't feel like cooking. Mac and Cheese and a salad and I have a perfect meal.
Sounds great! We have plenty in the freezer now😊😊
Delicious recipe!
It was really good and quite easy to make! Thanks for watching
Adding some cooked bacon or diced cooked grilled chicken breast is a good addition to mac and cheese as well.
Oh yes! That sounds really good! Next time we’ll have to try it
Nicola, I thought Andrew was grate his hand. Your final product looked tasty. When I do my Mac and cheese, I cook it in a Crock pot. And I add 4 ounces of Philadelphia creme cheese and Parmasan. It basically becomes a 5 cheese Mac and cheese. You both did great jobs making the Mac and cheese.
Thanks for the cream cheese tip! Sounds like a creamy twist. We’ll have to try that next time 😊
Never heard of this recipe 😢
It's so good! And quite easy! And so many views 😮
Actually, you are suppose to lay the grater down. After you finished grating, you can pick up the grater and dump the cheese that accumulated inside the grater, into a bowl without making a mess.
Thanks for the advice! We’ll try that next time 😊
Tip.. add the liquids a 3rd at a time and guage thickness. You can add.. but not take away.
Thanks for the advice! We’ll try that next time
Is Mac and cheese not popular in UK. Just wondering ?
Not really!! You can get it but it’s nowhere near as popular as it is here .
What would you eat with it? Go traditional Southern! Fried chicken, greens and cornbread.
Oh yes! That sounds delicious 😋
Looks good guys, save me some please.
We had lots left over! And we halved the recipe. Thanks for watching .
I've watched a few of your videos and really enjoy them. Something just popped in my head, how are you doing with the whole U.S. doesn't use the metric system? At work I recently had to convert from ounce mixing cups to milliliter cups (I'm an automotive painter and have to mix the colors) and I'm struggling.
Thanks for watching! Your right, It certainly takes some getting used to
“Pasta and noodles seem interchangeable. However, they’re quite different. If you want to learn all about these two of the most popular and delicious foods, here’s a list of 7 of their key differences.
1. Flour
Pasta is created with coarser and harder types of flour, while noodles are created using finer varieties of flour. Fine and soft flour provides a light color in noodles, soft texture, and smoother feel.
2. Varieties
Noodles are often categorized based on the key ingredients that are utilized to produce them. There’s a wide array of noodles such as potato noodles, rice noodles, etc.
Pasta, on the other hand, can be fresh and dried. Dried pasta doesn’t have eggs. It can last up to 2 years. Fresh pasta has eggs and should be refrigerated for further use.
3. Salt
Salt plays a key role in noodle making. It’s added to loosen the gluten protein and helps the dough to come together well. Standard pasta, on the other hand, is salt-free. However, you can add a teaspoon of salt when cooking your pasta to enhance the flavor of your dish.
4. Form
Pasta comes in many forms. Noodles, on the other hand, are available in fewer forms. The thin rod form is the most popular one. Pasta is available in over 300 forms. They have different names and are utilized to prepare specific dishes wherеas noodles have a few limitations.
5. Sauce/Broth
Noodles are traditionally served in broths that can be either cold or hot with various veggies and meats. Pasta, on the other hand, is often served with many types of sauces such as cream-based and tomato-based pasta sauces as the most popular ones among pasta lovers.
Moreover, there is a specific shelf life of pasta sauce in the fridge that you need to note in order to use them safely. When you find some weird signs, don’t try to consume your food. It might be spoiled.
6. Recipes
Noodles can be cooked in different manners. They can be cooked in broth or water, and then drained, or served in soups. Or fried, whereas pasta is usually prepared by boiling.
7. Cost
Noodles are cheap, filling, and tasty. I eat them almost every day (not a healthy choice, I’m aware). Pasta is just as delicious and filling. However, it’s relatively expensive.….”
www.lacademie. com/noodles-vs-pasta/
Wow! Thank you for the retailed response! We’ll check out the link😊
Sorry. Couldn't resist. Had too subscribe.
Thanks!🤗 We appreciate it!
Look at all that cheese! You`ll have to nail a board across your butt to keep the mice out! LOL
🤣 it was so good!
What would you eat with it...hmm...there are some gourmet mac and cheese restaurants. Suggestions: Instead of cheddar use smoked gouda, add fresh chopped mushrooms and cooked crumbled bacon and then bake as normal; add fresh sliced jalapeno before baking for jalapeno popper mac and cheese; add Sriracha sauce drizzled on top with roast pork loin or pulled pork mixed in; for simple add some sliced Polish or smoked sausage and mix in; cooked chicken and curry powder and mix in; I mean, the possibilities are endless.
You could call that crusty cheese on top the "Bark"
Great suggestion!! Mac and Cheese Bark!! we are going to use that in the future😊
Looked great
If you are planning on grating cheese or veggies more often, I would invest in a rotary cheese grater. Faster, and save on fingers and knuckles 😅
Love that shape of pasta. Noodle and pasta are interchangeable for me as well. If you say egg noodle it is usually referred to with a noodle that has egg in it. Spaghetti and other shapes usually do not have it. But Spätzle are technically also egg noodles, and they do not look the same. So I can see how that is confusing at times. At least it's for me.
Thanks for watching! We’ll have to check out the rotary cheese grater and try and save Andrew’s fingers 🤣
I would love to try an actual mac&cheese (as in not the box version we have here, or the ready meal one that also has ham...) But as your title says that you try new stuf (and you guys do!) Have you ever tried Dutch "frietsaus" from mcdonalds? If you do visit us during a UK stay, please try ;)
Thanks for watching and sharing the suggestion! Friersaus, sounds interesting we’ll definitely look it up for future trips
@@TwoBritsTry I kinda think you might like it! Works great with the friet and the nuggets! I also love it with the small burgers, plain and cheese. (who am I kidding, it works on every burger for me)
As Brits you really should use 2-3 year extra sharp British cheddar. It adds a tang and nip that ordinary American does not have.
Great suggestion! Next time we’ll give it a try
If you can string together 5 words or more and form a sentence, you've got my full attention🙂
Thanks for watching 😊
more butter please
Haha, you can never have too much butter in anything! It definitely adds that extra creaminess we all love.
Another internet mac and cheese recipe worth checking out: Joshua Weissman's three ingredient mac and cheese. Tried it, and was immediately sold. It's so good, and so easy and simple. Like, takes less than 15 minutes and is positively delicious.
We’ll check it out! Thanks for the suggestion and thanks for watching
I'm surprised there wasn't a package of cream cheese melted in with the rest of that cheese.
Thanks for the suggestion! maybe next time we could try that.
BACON BITS ON TOP OF MAC N CHEESE It's A Must
Oh Yes!! Now your Talking. Thanks for watching
Good call grating your own cheese. The preservative coatings on pregrated definately degrades the final product.
Yeah! The taste is definitely different on pre-grated! Thanks for watching
I always add diced ham to our macaroni and cheese, that way it makes more of a complete meal and the saltiness of the ham just adds to the flavor of the cheeses!
That sounds delicious! Diced ham sounds like a great addition to mac and cheese for that extra flavor and heartiness. Thanks for sharing your twist on the recipe!
You need to hire a new cheese grater!😮😉
🤣🤣🤣yeah before he loses a limb!
Don't buy "tart" pans get some 11x19 pyrex
Thanks for the recommendation!
Great job guys, Would you mind emailing some to my mouth please :)
It was delicious!!! If only we could add some smell-o-vision!!! 😂😂Thanks for watching!
Nicola, We call those 'noodles' macaroni.
The full name is pasta noodles. :)
Thanks for the clarification! And thanks for watching 😊
For anyone that don’t know Mac n cheese is a British dish
Thanks for watching 👍
Dechocco isn’t bad
Leave the flour out. I've never used flour. Don't know anyone that does and it comes out great.
We just followed the recipe and it did taste great. Thanks for watching
The pre grated does not melt the same, nor taste the same.
Thanks for sharing! We thought that was the case
Coney dogs is what you have with Mac and cheese or you can have sloppy joes.
Thanks for sharing your ideas! I love hearing how everyone pairs their mac and cheese. Keep those delicious combos coming!
That viral recipe is not anything special. That is the way any good southerner makes mac and cheese. I see nothing in that recipe besides the pasta and yes that pasta is good pasta
Thanks for letting us know, that this is how you typically get Mac and cheese in the south. As Brit’s we have had Mac and cheese, but it never tasted like that.
I use a different cooking order and add onion in the beginning and dry mustard, but otherwise theingredients are similar.@@TwoBritsTry
I do basically the exact same thing except sharp cheddar, Gouda, and Parmesan. No mustard, don’t like it…
Thanks for sharing your version! It’s always fun to hear how everyone puts their own spin on classic recipes. Your cheese choices sound amazing! we'll have to try it next time😊
I usually skip the mozzarella. It doesn't taste like anything and the st
Oops. Was gonna say the strings are annoying. I'd replace it with gouda or gruyere. If I'm the only one eating the macncheese, i'll add a slightly stinky or bleu cheese. I love it!
Thanks for sharing your thoughts! It's always cool to hear how different people customize their recipes.
Looks good Brit’s. Some questionable ingredients
It tasted really good but what would you change? Thanks for watching
Never heard of mustard and mozzarella
That guy is so awkward in the kitchen, I thought he would be left-handed.
Lol! Thanks for watching
Why do you suddenly have so few subscribers? And why did I have to resubscribe?
Welcome to our new 2nd channel! We only started it a couple of weeks back to put other different styles of videos on. Thank you for joining us. Hope you like this style of video and we will still be posting on our other channel, but let us know what you think?
Dangg
Don't want to be wasteful...? WTF? They act like Mac n cheese isn't better after a day in the fridge???
We really enjoyed eating the leftovers !
Oh I see you guys were trying to make finger meat macaroni and cheese
It was really 😋 Thanks for watching 😊
@@TwoBritsTry I gotta have more cowbell.
I'm guessing you're up in PNW maybe not
whatever the case you're doing great
Jesus Brit’s melt butter first then add flour
🤣🤣
Keep up the great work. Luv you guys
Cheese in a bag is not good. Just convenient that’s all
So true! But might be worth it if you watched how Andrew grated the cheese🤣🤣