Looks good. Melt the butter, cook the flour a bit and then add your cow juice. It transforms the cheese sauce. Great mix of cheeses and flavours. I managed to get your spice blends up here in Canada. I have to pick up some more, the Sweet Martha is nearly gone.
@@BumDogSuMo Yes, I am a retired chef and my college training was classic French Cuisine and of course a Roux is French. They come in two colours, 'blonde', no colour, and 'noisette', which is cooked to pale brown and gives a slightly nutty flavour.
I got a date night coming up and my date wants me to make a homemade dinner for her and I am going to make chicken fried with a salad (veggiematics) and I'm going to use your Mac and cheese recipe. Thanks. I love your videos. It has greatly improved my cooking and widened my stomach. Lol. Happy New Year guys. Love your channel and I watch all of your videos religiously. I'd do pulled pork but my lady friend only does chicken. So maybe next time on my own night by myself I will make a pulled pork.
Lovely dish but next time melt the butter in the pan, then add the flour, whisk it then so its easier to smash the lumps out of it and the flour cooks out. Then add your cow juice until desired consistency then cheese - beautiful and smooth.
Started out with a mornay (sort of) that was way too thick for even unbaked mac 'n cheese... then you baked out any moisture that was left after you hit that putty with a ton more cheese AND bread crumbs. In the future follow the appropriate steps IN ORDER to assemble a mornay sauce (melt butter > incorporate flour > add milk in small amounts not letting temp get too low > then add your cheese in order of hardest to softest) and thin it a good bit based on how long it will be baked. 10/10 idea, 2/10 execution.
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
I'm watching these videos while doing a two week liquid fast. Builds character.
😂😂😂
More calories per square inch than scientists could have ever imagined! Looks so GUD!!
Im sooooo making this!!! Thanks for the years of smiles
Looks good. Melt the butter, cook the flour a bit and then add your cow juice. It transforms the cheese sauce. Great mix of cheeses and flavours. I managed to get your spice blends up here in Canada. I have to pick up some more, the Sweet Martha is nearly gone.
I was thrown off when the milk and flour were added before the butter.
@@BumDogSuMo Yes, I am a retired chef and my college training was classic French Cuisine and of course a Roux is French. They come in two colours, 'blonde', no colour, and 'noisette', which is cooked to pale brown and gives a slightly nutty flavour.
That name gets me every single time,
PORK PRIVILEGE
Yum that looks good !!!!!!!!!!!!!! 😎😎👍👍
Looks delicious ❤
That's the Snack right there!
I got a date night coming up and my date wants me to make a homemade dinner for her and I am going to make chicken fried with a salad (veggiematics) and I'm going to use your Mac and cheese recipe. Thanks. I love your videos. It has greatly improved my cooking and widened my stomach. Lol. Happy New Year guys. Love your channel and I watch all of your videos religiously.
I'd do pulled pork but my lady friend only does chicken. So maybe next time on my own night by myself I will make a pulled pork.
maximum energy density
Looks delicious! Wish y'all would make a ramen, BBQ pit boys style! Like brisket ramen or Beef ribs ramen 🤣.. it would be interesting.
That's what I'm talkin' bout.
My local BBQ joint does pulled pork and bacon Mac and Cheese!
Best Mac and Cheese I have ever seen! Lord Have Mercy! ❤️🤩❤️🤩❤️🤩
wawa does this, popular conveinence store on the east coast. They also have mac n cheese meatball bowl on a bed of mashed potatoes & red sauce
Lovely dish but next time melt the butter in the pan, then add the flour, whisk it then so its easier to smash the lumps out of it and the flour cooks out. Then add your cow juice until desired consistency then cheese - beautiful and smooth.
Cow Juice had me right at the start.
WOW 😲 THAT'S LOOK GOOD 👍
Fuck me to tears. Why have I never thought of this. This is up there with your pulled pork nachos. God bless you guys pardon my French
My dad used to call it cow juice to.
Lekker ze ziet er top uit
Cool
Cow juice 😂
someone has been watching "life of boris" 😉
Paula dean put this meal recipe out a long longtime time ago
Looks so delicious
What is this "leftover pulled pork" that's used here?
Because I've never seen that before 😂
when we bbq pork shoulders, we make plenty.. perfect for pulled pork sandwiches..
Gonna make some this spring!
...And that blue box company says theirs is the cheesiest... Well, no, theirs isn't even close. Theirs isn't even real cheese.
4:11 Did you step on a cat's tail or sth? :D
edit: 5:23 ok that's explain everything! :D
i apprecaite the bar b q pit boys. but that is an absurd amount of flour. lol.
I'm in!
Hello Boys , That’s Pot and not Pan 🤔😊👋👍 wish I was there to taste it ?! Yeah Kraft is not even CLOSE To your recipe !
YumO🎉
JO JO IN VT 💞
Num.
Who's Martha
Started out with a mornay (sort of) that was way too thick for even unbaked mac 'n cheese... then you baked out any moisture that was left after you hit that putty with a ton more cheese AND bread crumbs. In the future follow the appropriate steps IN ORDER to assemble a mornay sauce (melt butter > incorporate flour > add milk in small amounts not letting temp get too low > then add your cheese in order of hardest to softest) and thin it a good bit based on how long it will be baked.
10/10 idea, 2/10 execution.
mmmmmmm
Pull it and Mac it for a Pulled Mac & Cheese
Pull it and Mac it for a Pulled Mac & Cheese