4oz extra sharp cheddar 4oz deli white american 8oz Barilla elbow noodles (or what you got) Some Dijon mustard A pinch of cayene 1.5 cup of water 1 cup milk
@@New_Wrench Water is not considered an extra ingredient. No recipe for any pasta dish suggests water as an ingredient. Cayenne is optional. Milk, cheese, pasta, dijon = 4. Pro chefs understand the 4 ingredients . Amateurs get caught up in semantics.
Thank you! Cannot wait to try this recipe tomorrow! Here's the recipe for everyone. MAC 'N CHEESE (ATK) MAC 'N CHEESE: 1 1/2 c. water 1 c. whole milk 8 oz. Barilla elbow macaroni, weighed 1/8 t. Cayenne Pepper 1/2 t. Dijon Mustard 1 c. Deli American Cheese 1 c. Extra Sharp Cheddar BREAD CRUMBS: 1/3 c. Panko Crumbs 1 T. olive oil Salt & Pepper (little) 2 T. Parmesan Cheese DIRECTIONS: Bring water and milk to boil on high. Add macaroni and lower heat to med-low and simmer uncovered. Cook just past al dente, 6-8 min. Add while still on heat: cayenne pepper, mustard, and American cheese. Mix together for a minute. Take off heat and gently mix in Extra Sharp Cheddar cheese for 10 sec. Put on lid to slowly melt cheese. Make bread crumbs: Toast crumbs, olive oil, and salt & pepper in skillet. Stir and watch carefully 3-4 minutes. Once bread crumbs are done, place in bowl and add 2 T. of Parmesan cheese. Take off pan lid and taste to see if you need to add more salt or pepper. Stir mac 'n cheese and enjoy. Serve with bread crumbs.
I’ve made this easy recipe several times, and I’m still impressed with how creamy and how wonderful it comes together. I made it this time with triple cream Gouda from Trader Joe’s and it was divine probably the best yet. Thank you for such a fabulous recipe
I was skeptical of this recipe at first because it seemed too simple to be good. I tried it anyway because other recipes I made from America’s Test Kitchen turned out really well. This was no exception. Although I made a few modifications, i.e. no breadcrumb topping, noodles were not boiled in milk but some chicken bouillon instead, the Mac and Cheese was excellent. The Dijon mustard was a great addition. Thank you America’s Test Kitchen.
Y’all are one of my favorite tv cooking show! I eat vegan/gluten free due to health issues but I love watching still! Learning various tips and tricks to be safe and efficient in kitchen is fun interesting!
I independently arrived at this same recipe about five years ago and made it one time all in the pot and then couldn't remember how I did it so wasn't able to repeat the process. I'm glad America's Test Kitchen figured it out. It really was the best mac and cheese I'd (accidentally) made. Usually I go the béchamel route.
This was straight up simple and very good…. Before I added cheeses I was craving a type of mac n cheese my grandma used to make with some tomato sauce, so before i added the cheeses I added one can (or way less) tomato sauce, allowed it to come to simmer then added all ingredients, gave a gentle stir, removed from heat and added last cup of cheese and it was perfectly tangy and cheesy, super comforting and the breadcrumbs are a must!!! 😮🥹🫶🏽
omg! same i made it on my channel because a mom asked me to make a kid friendly mac&cheese I didnt want to dissappoint and boy,its now my favorite.keeping this recipe. p.s. love Fig a roni lol so funny luv it
OMG this mac and cheese tasted amazing. Even my very picky son ate it and got filled right up. It was the perfectly creamy. This will be my go to mac and cheese for now. Thanks for the recipe.
My folks wanted something from scratch, but simple; so viola (the box is still cheaper though)...lol...Saves me the time and money playing with ingredients...I love this channel because the Chefs were not only kind to share a stupid-simple recipe for me, but also put it in a video...lol...
Thank you for this recipe. My nieces love ❤️ it so much since I added ham on one casserole dish of mac & cheese and added garlic shrimp 🍤 on another casserole. They think it’s cool 😎 cuz it’s not plain. You are both Goddesses of culinary expertise to share this wonderful recipe. BTW grownups love 💕 it too, if not more.
I made this the other day and it was really, really good. I did substitute half the cheddar for pepper jack, though, because we like it spicy! Anyhow, it's my daughter's and my favorite new Mac n cheese recipe.
Hi there! Big long time fan of America's Test Kitchen. I used to look forward to it on the weekends on PBS. I was thrilled to see all this content on TH-cam. I've been "eating up" lots of your vids during quarantine. The Mac and Cheese one really stuck out for it's simplicity. Just made it. I tweaked the recipe just a little. I added a couple pinches of salt for the pasta. I added a dusting of nutmeg to the water and milk as well to give it a hint of that traditional "bechamel" flavor. I switched out the elbow macaroni for small shells. ( Talk about hanging onto sauce!) I also added a little Gruyere cheese with the cheddar. It's phenomenal! Thanks so much for all your great content!
I am so happy that you posted this. I've recently become disabled, and I don't have as much money anymore. A box mix costs too much, so I need to learn how to make it from scratch.
Leave it ATK !! Love them !! This always comes out perfect !! I use land o lakes American cheese and Sargento Cracker Barrel cheddar cheese blend with smoking cheddar so good never had a problem
Love this method that makes it easy to keep it homemade, cost efficient (versus the boxes) and the cleanup is the easiest. A lot of ways to have fun with this method...
I made this today.. I used the cheeses I had on hand which were a thin slice of gouda, 18 month Welsh cheddar and mozzarella. For our liking, the noodles needed more time to become softer which meant less liquid when the cheeses were added. The mozzarella made it creamer but also very stringy. When I make it again, I will increase the water and/or milk by 1/4 maybe 1/2 cup, I think that will give it more liquid to make it creamer. I will also buy the cheeses they used. Overall, it was easy to make and not having to use 2 pots made it even better. This is one of those basics that you can elevate and change up the flavors to your tastes.
I can't bring myself to use processed cheese for my family, but I'll try this with cream cheese and cheddar. Very similar to my simple Alfredo and we love the tang of cream cheese. Thanks for the ideas!
You girls never fail to impress. Got your HUGE cookbook for Christmas which I adore. I record your show weekly and love how you explain exactly how your methodology works.
Boil 1 ½ cups water with one cup milk over high heat After it boils, add 8 oz elbow macaroni and cook at a low boil (med-low heat) for 6 - 8 minutes Shred a block of deli american cheese (need one cup of cheese) Shred sharp cheddar (1 cup needed) Add shredded American while the pot is on the heat. Add a dash of cayenne and a tsp of dijon. Remove from heat and add the shredded cheddar. Stir and return lid to allow cheddar to melt. Toast ⅓ c panko with one TBSP olive oil. Add salt and pepper.
I would but they described it as four ingredients & I counted at least 6... so how did yours turn out so well if you had followed their instructions & used only four ingredients?!?!
Did this just now. Forgot to season the breadcrumbs and did let it get burn a little too easily. Also had to use mozzarella since that's all I had on hand. Yet still worked out pretty well cannot complain
I just tried this; however, I didn't have deli american cheese. But I learned one can make an aqueous sodium citrate using dissolved citric acid and baking soda. I used lemon juice...let the foaming stop from the baking soda, and then only added around 3 tablespoons to the pot. It foamed up a lot, but the resulting sauce did not break. No off flavor from the lemon, especially when I added the dijon mustard. This is my go to bachelor's mac and cheese now. NO more boxed stuff. I used french fried onions for the topping, too.
Have been doing that way for years. I'll also use different pastas like bowties and add just a touch of nutmeg once in a while. Ranch and or blue cheese dressing works good too.
Tall pot 1.5 cup water 1 cup milk 4 oz Macaroni (weigh!) 4 oz deli American cheese 1 cup extra-sharp cheddar spirnkle cayenne 1/2 tsp Dijon 1/3 cup panko 1 Tblspn olive oil, salt, pecker, parmesan Bring water/milk to high simmer, add macaroni cook 7 minutes grate American cheese, stir in Off the heat, stir in cheddar, cayenne, Dijon Toast panko in separate pan w/EVOO, salt, pecker, parm Serve in separate portions, sprinkle w/ toasted panko
I thought it needed quite a bit more salt. Also, I recommend a bit of Truff hot sauce. Other than that so damn good for how easy it is to make. bravo ATK!!!
I use this recipe as a base for my baked mac and cheese. I use 1 cup milk, 1 cup chicken stock, 1/2 cup water to cook the macaroni. I use the called for American cheese and spices, along with 1 tsp of seasoned salt. Then I add add 8 oz cottage cheese and 2 oz smoked gouda and mix well. I then throw in the sharp cheddar and mix per the instructions. I dump everything into a butter rubbed 9x13 dish, top it off with provolone cheese and bake it in the oven @ 350 F for 20 - 30 mins to melt the cheese and brown it. This is soooo good.
I love this recipe! I discovered that Land O’ Lakes deli American Cheese is perfect but that Boar’s Head deli American Cheese has too much whey and the cheese sauce gets clumpy.
JamesJ Fisk my macaroni & cheese has always had a bit of a grainy texture, even my béchamel (though I haven’t mastered those yet). But using this recipe I was finally able to get a smooth, cohesive, cheese sauce and it’s so easy and so, so, so much faster!
Making this recipe for a family gathering but I need to double it as this won’t be enough. Do I merely just double the amounts of each ingredient? Just wondering what others have done. Many thanks and can’t wait to make this
Cee Dee it’s SO good, I’ve made it many times. Use Land O’ Lakes deli American cheese. Boar’s Head deli American cheese has too much whey and made the sauce clumpy.
@Jeff, the God of Biscuits Well, that took a dark turn quickly. It's true, they didn't make the 4-ingredient mac, they only mentioned it and then made "their" version of that recipe. But the original comment was still funny and in no way needed that level of savagery. 🙄
I put my panko in a microwave oven safe dish with some Land O Lakes butter and cook it for probably a total of a minute. You must keep an eye on it and probably stir every 10 to 15 seconds or it will burn. 😊
Please clarify, 4oz Am cheese and 8oz X sharp cheddar..... But is that weight or volume? 8 oz cheese after shredding yields just over 2 cups, but said during the VID "add one cup cheddar" --- confused here!
I'm not Steven Hawking level with my maths, but I do believe you use more than four ingredients. Unless the four ingredients are liquids, cheese, spices and pasta, then yeah it's four and you nailed it on making the script for this eppie.
Under which category would the dijon mustard fall? Liquids? 😀 And what about the bread crumbs? Perhaps the four "ingredients" could be solids, liquids, spices, and dijon mustard?
Not really a one pot wonder, either. Although I guess you could have roasted the breadcrumbs first in the saucepan and then set them aside before making the pasta.
Ok, let me start off by saying that they're not making the 4-ingredient mac & cheese, that was the other recipe they were mentioning. This is "their" version of that recipe. But your comment was still funny AF. 😂😂
It's only four ingredients! Water, pasta, milk, american cheese, cheddar cheese, cayenne pepper, dijon mustard, panko breadcrumbs, and olive oil. Four simple ingredients! Oh, and parmesan!
Cheese, milk, cayenne, dijon is 4 ingredients. Salt and pepper to TASTE isn’t part of recipe . No set amount. I don’t even add it because cheddar is salt enough fie me. Breadcrumbs is optional
Most cooks add mustard powder. But it's up to how you like it! Same with cayenne some people don't like it spicy! A little nutmeg compliments the flavor too!
This is a keeper. I'm of the opinion that most of the best recipes are simple ones. I've made Mac & Cheese several times from various recipes but this one came out perfect. I'd always have trouble getting a creamy texture but the combination here of using sharp cheddar and deli American cheese worked well. I made this last night for me and my mom and we both loved it.
I felt it was too dry (lacking in sufficient cheese sauce), and not quite rich enough. So on my 2nd try, I used half and half instead of milk, added 1/5 stick of salted butter. I also reduced the amount of Macaroni to 7 ounces. I used deli American, and I use the ATK recommended best Cracker Barrel extra sharp Cheddar. Used their amount of mustard and cayenne. Perfect!
That's an entirely different mac and cheese recipe. Not the one shown in the video. I made the mac and cheese shown in the video the exact same way as it was made in the video, and it was not good. At all.
Chris Broadfoot grate it in a cup-like thing, or transfer to a measuring cup afterwards. Just don't compress it. Since you'll be grating in a somewhat same sized grater than the video, it should have roughly the same volume. And, it's better to miss by more cheese than less :)
4oz extra sharp cheddar
4oz deli white american
8oz Barilla elbow noodles (or what you got)
Some Dijon mustard
A pinch of cayene
1.5 cup of water
1 cup milk
Thank you for this!
Salt and pepper.
Thank you!
thank you im writing it down i keep coming back its my favorite i mad 2 videos so good!
@@New_Wrench Water is not considered an extra ingredient. No recipe for any pasta dish suggests water as an ingredient. Cayenne is optional. Milk, cheese, pasta, dijon = 4. Pro chefs understand the 4 ingredients . Amateurs get caught up in semantics.
Thank you! Cannot wait to try this recipe tomorrow!
Here's the recipe for everyone.
MAC 'N CHEESE (ATK)
MAC 'N CHEESE:
1 1/2 c. water
1 c. whole milk
8 oz. Barilla elbow macaroni, weighed
1/8 t. Cayenne Pepper
1/2 t. Dijon Mustard
1 c. Deli American Cheese
1 c. Extra Sharp Cheddar
BREAD CRUMBS:
1/3 c. Panko Crumbs
1 T. olive oil
Salt & Pepper (little)
2 T. Parmesan Cheese
DIRECTIONS:
Bring water and milk to boil on high.
Add macaroni and lower heat to med-low and simmer uncovered. Cook just past al dente, 6-8 min.
Add while still on heat: cayenne pepper, mustard, and American cheese. Mix together for a minute.
Take off heat and gently mix in Extra Sharp Cheddar cheese for 10 sec.
Put on lid to slowly melt cheese.
Make bread crumbs:
Toast crumbs, olive oil, and salt & pepper in skillet. Stir and watch carefully 3-4 minutes.
Once bread crumbs are done, place in bowl and add 2 T. of Parmesan cheese.
Take off pan lid and taste to see if you need to add more salt or pepper. Stir mac 'n cheese and enjoy. Serve with bread crumbs.
Ty I tried to copy but it kept telling me to join the 2 wk trial- not allowing me to open so to say this is appreciated is an understatement 😊
THANK YOU SO MUCH!!
Thank you for the recipe
made it shared it love it!!!!!!!
It doesn't let me copy
There is a major problem with this recipe: it is addictive!!!! I love it.
Just made this for the first time last night, and it resulted in the best mac and cheese I've ever had. Such a quick and easy recipe too.
I absolutely love it I made it we wiped it out! a keeper
I’ve made this easy recipe several times, and I’m still impressed with how creamy and how wonderful it comes together. I made it this time with triple cream Gouda from Trader Joe’s and it was divine probably the best yet. Thank you for such a fabulous recipe
The best and easy Mac n' Cheese ever! Cooking directions are straightforward. Thank you! 😊
I was skeptical of this recipe at first because it seemed too simple to be good. I tried it anyway because other recipes I made from America’s Test Kitchen turned out really well. This was no exception. Although I made a few modifications, i.e. no breadcrumb topping, noodles were not boiled in milk but some chicken bouillon instead, the Mac and Cheese was excellent. The Dijon mustard was a great addition. Thank you America’s Test Kitchen.
Y’all are one of my favorite tv cooking show! I eat vegan/gluten free due to health issues but I love watching still! Learning various tips and tricks to be safe and efficient in kitchen is fun interesting!
I independently arrived at this same recipe about five years ago and made it one time all in the pot and then couldn't remember how I did it so wasn't able to repeat the process. I'm glad America's Test Kitchen figured it out. It really was the best mac and cheese I'd (accidentally) made. Usually I go the béchamel route.
This was straight up simple and very good…. Before I added cheeses I was craving a type of mac n cheese my grandma used to make with some tomato sauce, so before i added the cheeses I added one can (or way less) tomato sauce, allowed it to come to simmer then added all ingredients, gave a gentle stir, removed from heat and added last cup of cheese and it was perfectly tangy and cheesy, super comforting and the breadcrumbs are a must!!! 😮🥹🫶🏽
That sounds interesting! Thanks for sharing. I'll definitely be trying that.
I'm hooked. I made this, and it is amazing. The bread crumbs are so easy and a must on top. Thank you, America's test kitchen. 😊
omg! same i made it on my channel because a mom asked me to make a kid friendly mac&cheese I didnt want to dissappoint and boy,its now my favorite.keeping this recipe. p.s. love Fig a roni lol so funny luv it
Hello from Australia. Love watching American M&C videos 😁
OMG this mac and cheese tasted amazing. Even my very picky son ate it and got filled right up. It was the perfectly creamy. This will be my go to mac and cheese for now. Thanks for the recipe.
I made a batch of this exactly as instructed, tasted it, and quickly made a second batch. Fabulous and easy! Thank you!
Man, that looked so delicious! I'm going have to give that recipe a try real soon!
Excellent and simple recipe, thank God!
Twice made and it was delicious, both times!😋🫶🏾😋🫶🏾, Try it!!!
I'm watching this at 5:32am I want Mac n Cheese so bad now! I love you ATK!
My folks wanted something from scratch, but simple; so viola (the box is still cheaper though)...lol...Saves me the time and money playing with ingredients...I love this channel because the Chefs were not only kind to share a stupid-simple recipe for me, but also put it in a video...lol...
same, made it ate it shared it and now i want to make it again,is it just me crazy for mac&cheese
Thank you for this recipe. My nieces love ❤️ it so much since I added ham on one casserole dish of mac & cheese and added garlic shrimp 🍤 on another casserole. They think it’s cool 😎 cuz it’s not plain. You are both Goddesses of culinary expertise to share this wonderful recipe. BTW grownups love 💕 it too, if not more.
Finally a wonderful easy Mac n Cheese recipe…so quick and really delicious. I only make it this way now. THANK YOU!!!!!
I made this the other day and it was really, really good. I did substitute half the cheddar for pepper jack, though, because we like it spicy! Anyhow, it's my daughter's and my favorite new Mac n cheese recipe.
Hid, these frumpy two b1tches have 0 personality.
Just made it. FANTASTIC!!!
That Macaroni and cheese is looking great and I have to try make that version myself.
Hi there! Big long time fan of America's Test Kitchen. I used to look forward to it on the weekends on PBS. I was thrilled to see all this content on TH-cam. I've been "eating up" lots of your vids during quarantine. The Mac and Cheese one really stuck out for it's simplicity. Just made it. I tweaked the recipe just a little. I added a couple pinches of salt for the pasta. I added a dusting of nutmeg to the water and milk as well to give it a hint of that traditional "bechamel" flavor. I switched out the elbow macaroni for small shells. ( Talk about hanging onto sauce!) I also added a little Gruyere cheese with the cheddar. It's phenomenal! Thanks so much for all your great content!
I followed the recipe and am eating it as I write this. The one comment to myself is, "Add salt to the water next time"
Love this recipes. Love you two!! Have a wonderful New Year!
I am so happy that you posted this. I've recently become disabled, and I don't have as much money anymore. A box mix costs too much, so I need to learn how to make it from scratch.
Awesome snd quick!
Can't wait to try this. It looks great and I'm always thrilled with new ways to make a creamy Mac and cheese 😊. Love your videos. Thank you!
Leave it ATK !! Love them !! This always comes out perfect !! I use land o lakes American cheese and Sargento Cracker Barrel cheddar cheese blend with smoking cheddar so good never had a problem
Love this method that makes it easy to keep it homemade, cost efficient (versus the boxes) and the cleanup is the easiest. A lot of ways to have fun with this method...
This recipe is awesome
I made this today.. I used the cheeses I had on hand which were a thin slice of gouda, 18 month Welsh cheddar and mozzarella. For our liking, the noodles needed more time to become softer which meant less liquid when the cheeses were added. The mozzarella made it creamer but also very stringy. When I make it again, I will increase the water and/or milk by 1/4 maybe 1/2 cup, I think that will give it more liquid to make it creamer. I will also buy the cheeses they used. Overall, it was easy to make and not having to use 2 pots made it even better.
This is one of those basics that you can elevate and change up the flavors to your tastes.
Great for my grandkids thank you😊
I can't bring myself to use processed cheese for my family, but I'll try this with cream cheese and cheddar. Very similar to my simple Alfredo and we love the tang of cream cheese. Thanks for the ideas!
Martha Stewart blends
3 cups of cheddar cheese
1.5 cups of gruyère cheese
in her oven baked recipe.
th-cam.com/video/MFGlSyrWkBk/w-d-xo.html
@@sapphire7195thanks ❤
Lol. Amazing how easily brainwashed people are.
Just made this tonight and it was so yummy. The best by far. Adding this as a keeper! Thx u!!
Excellent as always.
You girls never fail to impress. Got your HUGE cookbook for Christmas which I adore. I record your show weekly and love how you explain exactly how your methodology works.
Hands down, the BEST Mac and Cheese I have ever had. YES!!!!!!!!!
i agree
Boil 1 ½ cups water with one cup milk over high heat
After it boils, add 8 oz elbow macaroni and cook at a low boil (med-low heat) for 6 - 8 minutes
Shred a block of deli american cheese (need one cup of cheese)
Shred sharp cheddar (1 cup needed)
Add shredded American while the pot is on the heat. Add a dash of cayenne and a tsp of dijon.
Remove from heat and add the shredded cheddar. Stir and return lid to allow cheddar to melt.
Toast ⅓ c panko with one TBSP olive oil. Add salt and pepper.
Great recipe - thanks!
Who can beat a one pan wonder? Looks good, will try soon !
It is GOOD!
Looks delicious! Much easier than the oven baked receipe.
Love watching you two 👍🏽
wow nice one great dish
they say 4 ingredients in the beginning. But i counted 10 as the video got to the end.
Because those 6 other things are very simple pantry stables. It's still misleading though
This recipe really works. I tried it about a month ago and it's awesome. Follow it exactly as they describe! Thanks ladies!!
I would but they described it as four ingredients & I counted at least 6... so how did yours turn out so well if you had followed their instructions & used only four ingredients?!?!
@@LeftPinkie I suppose they meant it was 4 "main" ingredients. Mine came out perfect. I was skeptical, but pleasantly surprised.
@@LeftPinkie
Julia said there were four ingredients, but their instructions didn't say to only use four ingredients.
So what can you use instead of deli american cheese since i don't live in the usa
Did this just now. Forgot to season the breadcrumbs and did let it get burn a little too easily. Also had to use mozzarella since that's all I had on hand. Yet still worked out pretty well cannot complain
I made this and fed it to my family, no one died. So that’s a thing 👍
I just tried this; however, I didn't have deli american cheese. But I learned one can make an aqueous sodium citrate using dissolved citric acid and baking soda. I used lemon juice...let the foaming stop from the baking soda, and then only added around 3 tablespoons to the pot. It foamed up a lot, but the resulting sauce did not break. No off flavor from the lemon, especially when I added the dijon mustard. This is my go to bachelor's mac and cheese now. NO more boxed stuff. I used french fried onions for the topping, too.
So you just mixed lemon juice and baking soda and added 3 tablespoons to the sauce? Thank you for sharing it, I'll definitely try it
@@coldwynn
Nah, an overachiever would have used Sodium hexametaphosphate with the sodium citrate, instead of lemon juice.
@Daniel Baca, I'm curious: how much baking soda to lemon juice did you use?
this recipe is so addictive
Thank you, this will save millions of man hours for Moms. And Dads and kids who like it.
Love you guys!
Have been doing that way for years. I'll also use different pastas like bowties and add just a touch of nutmeg once in a while. Ranch and or blue cheese dressing works good too.
I love recipes like this that give you the bare bones method that allows you to pimp the flavors by adding other flavorings as you see fit.
The phrase "pimp the flavor" made me smile.
Tall pot
1.5 cup water
1 cup milk
4 oz Macaroni (weigh!)
4 oz deli American cheese
1 cup extra-sharp cheddar
spirnkle cayenne
1/2 tsp Dijon
1/3 cup panko
1 Tblspn olive oil, salt, pecker, parmesan
Bring water/milk to high simmer, add macaroni
cook 7 minutes
grate American cheese, stir in
Off the heat, stir in cheddar, cayenne, Dijon
Toast panko in separate pan w/EVOO, salt, pecker, parm
Serve in separate portions, sprinkle w/ toasted panko
Thanks chef
You doubled up on the cheeses.
@@bobjoseph7051 I sure did, d'Oh! Corrected, and thank you.
But stick with the 8 oz. of macaroni.
Always good to put pecker in your bread crumbs.
I might try this recipe, swapping out the american for Smoked Gouda and a couple teaspoons of sodium citrate.
Made it tonight with one teaspoon sodium citrate. Came out amazing.
So simple. So effective. So flexible.
I thought it needed quite a bit more salt. Also, I recommend a bit of Truff hot sauce. Other than that so damn good for how easy it is to make. bravo ATK!!!
Mmm. Truff sauce. Excellent for that fake chemical taste
@@christoff1499 I ain't too proud for fake truffle flavor lol.
Beautiful! Thanks!!
Made this recipe because Babish made a version of it in one his videos, simple and delicious. Great camping recipe too as it's a one pot version.
I add salt, pepper, garlic powder, nutmeg, and paprika to the liquid before boiling it. I rarely do the crumb topping though.
Love minced onions in my mac and cheese.
love this ❤
I don't add bread crumbs.. I add crushed Ritz Crackers, to which I added melted salted butter...YUMMY!
Can’t wait to try this one!!!
Excellent and easy recipe. No need to buy the prepackaged stuff, the chemicals in it are insane. This is a perfect dish.
Trying this and adding some truffle oil 😍
That is fancy.
Outstanding!
We loved every morsel!
the best i made it
looks awesome.
You are the best!
I use this recipe as a base for my baked mac and cheese. I use 1 cup milk, 1 cup chicken stock, 1/2 cup water to cook the macaroni. I use the called for American cheese and spices, along with 1 tsp of seasoned salt. Then I add add 8 oz cottage cheese and 2 oz smoked gouda and mix well. I then throw in the sharp cheddar and mix per the instructions. I dump everything into a butter rubbed 9x13 dish, top it off with provolone cheese and bake it in the oven @ 350 F for 20 - 30 mins to melt the cheese and brown it. This is soooo good.
sounds gross!
@@p.wilder7050 Don't try it then. LOL
@@summersands8105 Sorry, I pulled this up to see America's Test Kitchen recipe. Not SUMMERSANDS8105 TH-cam recipe.😲
Thanks. Very good recipe. I’ve made it a few times now. Delicious. However, if you want to make it more kid friendly, leave out the Dijon.
I love this recipe! I discovered that Land O’ Lakes deli American Cheese is perfect but that Boar’s Head deli American Cheese has too much whey and the cheese sauce gets clumpy.
Interesting. I never noticed that difference. But then I don't think I've ever used either of them in mac & cheese.
JamesJ Fisk my macaroni & cheese has always had a bit of a grainy texture, even my béchamel (though I haven’t mastered those yet). But using this recipe I was finally able to get a smooth, cohesive, cheese sauce and it’s so easy and so, so, so much faster!
Little Blizzard thanks for the info!
Don't have a scale
Any way I can use a measuring cup for the noodles?
Amount please?
Thank you!
Think I would bake it off in oven for a nice crispy crumble on top.
Making this recipe for a family gathering but I need to double it as this won’t be enough. Do I merely just double the amounts of each ingredient? Just wondering what others have done. Many thanks and can’t wait to make this
I want to do the same. Following. 😊
YES. Framing this one. Can't wait to try this recipe.
Cee Dee it’s SO good, I’ve made it many times. Use Land O’ Lakes deli American cheese. Boar’s Head deli American cheese has too much whey and made the sauce clumpy.
"It has FOUR ingredients!"
*proceeds to use nine ingredients*
@Jeff, the God of Biscuits Well, that took a dark turn quickly. It's true, they didn't make the 4-ingredient mac, they only mentioned it and then made "their" version of that recipe. But the original comment was still funny and in no way needed that level of savagery. 🙄
@Jeff, the God of Biscuits pampered aa bit are we?
I like sour cream and mustard in my mac and cheese, for the sauce.
I will be adding the dijon to my next batch for sure. Sour cream is already on the list.
It has mustard in it
I’m gonna make this the night before my dinner and then put it in a buttered casserole dish and in the oven with breadcrumbs on top.
How long did you bake it for?
Hello ladies, I'm making this tonight
I don’t like cheese but this looks good 😌😍💯
This is delicious!
I put my panko in a microwave oven safe dish with some Land O Lakes butter and cook it for probably a total of a minute. You must keep an eye on it and probably stir every 10 to 15 seconds or it will burn. 😊
Please clarify, 4oz Am cheese and 8oz X sharp cheddar..... But is that weight or volume? 8 oz cheese after shredding yields just over 2 cups, but said during the VID "add one cup cheddar" --- confused here!
Can it be doubled?
I have found the mild cheddar melts really well. That's probably easier to find than American cheese that's not horrible.
I added a small amount of chopped vidalia onion to the breadcrumbs, and a small amount of garlic powder to the Mac and cheese. Big hit!
I'm not Steven Hawking level with my maths, but I do believe you use more than four ingredients. Unless the four ingredients are liquids, cheese, spices and pasta, then yeah it's four and you nailed it on making the script for this eppie.
Under which category would the dijon mustard fall? Liquids? 😀
And what about the bread crumbs? Perhaps the four "ingredients" could be solids, liquids, spices, and dijon mustard?
My count was 10 ingredients
@@KenPurcell
Don't forget to add the air they breathed while making it. That's an ingredient too
Not really a one pot wonder, either. Although I guess you could have roasted the breadcrumbs first in the saucepan and then set them aside before making the pasta.
Ok, let me start off by saying that they're not making the 4-ingredient mac & cheese, that was the other recipe they were mentioning. This is "their" version of that recipe. But your comment was still funny AF. 😂😂
It's only four ingredients! Water, pasta, milk, american cheese, cheddar cheese, cayenne pepper, dijon mustard, panko breadcrumbs, and olive oil. Four simple ingredients! Oh, and parmesan!
Hell no
Is not Italian 💩💩 is basic pasta
Cheese, milk, cayenne, dijon is 4 ingredients. Salt and pepper to TASTE isn’t part of recipe . No set amount. I don’t even add it because cheddar is salt enough fie me. Breadcrumbs is optional
Well, obviously they can't count, but they can cook, so that's something...
If you have others she was laying around could you add them? I’m thinking pepper jack, smoked Gouda, pecorino Romano etc.
Mmmmmmmm! Go for it and let us know how it works!
I love Test kitchen!
How critical is the Dijon here?
Most cooks add mustard powder. But it's up to how you like it! Same with cayenne some people don't like it spicy! A little nutmeg compliments the flavor too!
This is a keeper. I'm of the opinion that most of the best recipes are simple ones. I've made Mac & Cheese several times from various recipes but this one came out perfect. I'd always have trouble getting a creamy texture but the combination here of using sharp cheddar and deli American cheese worked well. I made this last night for me and my mom and we both loved it.
I missed when did you add the Dijon mustard? Love these videos. Thanks
3:06
@@colinstu Thanks
Yum, that's how I make my Mac and cheese!, will addd the mustard next time!
I felt it was too dry (lacking in sufficient cheese sauce), and not quite rich enough. So on my 2nd try, I used half and half instead of milk, added 1/5 stick of salted butter. I also reduced the amount of Macaroni to 7 ounces. I used deli American, and I use the ATK recommended best Cracker Barrel extra sharp Cheddar. Used their amount of mustard and cayenne. Perfect!
That's an entirely different mac and cheese recipe. Not the one shown in the video. I made the mac and cheese shown in the video the exact same way as it was made in the video, and it was not good. At all.
Can I buy a similar cheese in the uk to replace the American cheese?
Sometimes I use a Mexican blend of cheese instead of just the cheddar and American cheeses.
Please tell me what is American deli cheese? Is there a Canadian equivalent?
I used buttercase cheese, velveeta from a jar, sharp cheddar and i tossed in some meat lovers' sausage & bacon crumbles.
How do you measure cheese in cups? Is it before or after grating?
Chris Broadfoot after
@@RedGulleem seems suspect, highly variable?
Chris Broadfoot grate it in a cup-like thing, or transfer to a measuring cup afterwards. Just don't compress it. Since you'll be grating in a somewhat same sized grater than the video, it should have roughly the same volume. And, it's better to miss by more cheese than less :)
They give oz. measurements in the written recipe linked in the description...1 C. should be about 4oz.
@@cbro_ Mac and cheese isn’t rocket science!