This looks so good. The only thing i perfer in my mac is to shred my own cheese it makes a difference and if i can i like to go to the imported section and get my cheese from. I Usually get sharp white and yellow cheddar. Goat milk swiss, onion smoked gouda if im doing an exotic version of mac .
Hi TK, in the previous video, you used milk and heavy cream. I noticed you didn't use milk in this video. Is that do to you using 3 cups of heavy cream?
You mention chicken bouillon in the beginning of the video and had it in your Ingredients box but I never saw you add it. When does the chicken bouillon come into play ?
I am using half size steam table pans from Sam’s club. They are oven and freezer safe. 12 inches x 10 inches x 2.5 inches The pan is made by Members Mark.
I’m sorry but this isn’t grandma recipe because this stuff wasn’t even out, back in the day, there was only salt and black pepper and sour cream?!!! Gross!!! Go back and revise this recipe too the real grandma, and idc what anyone has too say, cut into block cheese is the best, i prefer Cracker Barrel cheese and real butter not no imperial , I done watched about 50 mac&cheese recipes and they all make a cheese sauce!! With flour?!!! How gross!!! And I’m not a hater!! Just got skills in the kitchen lol
Gouda has been out since the 17 th century and sharp cheddar since the 12 th century, Gruyère has been since the year 11 15 I used more than salt and black pepper. Colby Jack has been out since 1885 , white cheddar has been out since before the 12 th century and guess what my grandmother was born in 1921. I have several Mac n cheese videos. You have a nice day do your research before you jump to conclusions. I do shredded cheese and in the video I clearly said I didn’t feel good today and I was using the cheese from the bag and our Mac n cheese was delicious.
I'm so glad you updated this with the measurements! I was studying your other video like I was about to take an exam. 🤣
lol 😂
The best of both worlds. A cheese sauce plus egg. 😋
Amen
This is so amazing and beautiful.
You are so kind!
Luther Vandross middle name is Ronzoni, because his mom ate a lot of that brand of pasta, while pregnant. His family called him Ronnie♥
Good information
This looks sooooo BOMB!!!!!!!!!! OMGEEEEE MY MOUTH WATERING LOL
My did when I ate some lol 😂 it’s really good
Looks Delicious 😋!!!!
Thank you 😊
You're welcome Tammy king.😊
So tasty 😋🤤
Mm scrumptious 😋
Love it
Thank you 😊
This baked mac and cheese is yummy.😋
Yes it is
Wow
Very nice
Thanks
You're welcome 😁
Looks great, I just add butter sour cream and eggs to my noodles. Then add the sauce. Same result, different order.
Mm Mm Mm, Yummy!💯
Thank you 😊
This looks so good. The only thing i perfer in my mac is to shred my own cheese it makes a difference and if i can i like to go to the imported section and get my cheese from. I Usually get sharp white and yellow cheddar. Goat milk swiss, onion smoked gouda if im doing an exotic version of mac .
Yes indeed, Tfs🤗
So glad you liked it!
@@Barbie-Bright thanks Tammy king.
Yummy!
Thank you
Yesssss.
Very tasty 😋
🔥🔥🔥
Thank you 😊
😋😋😋😋😋😋😋
Hi TK, in the previous video, you used milk and heavy cream. I noticed you didn't use milk in this video. Is that do to you using 3 cups of heavy cream?
Yes exactly
Everybody don't like the same thang😂😂💯
And they don’t
@CookingWithTK79 i.just like the way you said that part, I known they dont😊
@@CookingWithTK79 🥰
@ridmy5161 Happy Thanksgiving 🦃
@@CookingWithTK79 Happy Thanksgiving to u too🥰
No eggs, looks delicious!!!!!!
I used eggs. I like eggs
Grama was using Gouda and Gruyere cheeses???
lol 😂
You mention chicken bouillon in the beginning of the video and had it in your Ingredients box but I never saw you add it. When does the chicken bouillon come into play ?
I did add it. It was mixed with my seasoning
Add it with
Your seasoning. I only added about two to 3 teaspoons of chicken bouillon
What was the size of the pan ma"am
I am using half size steam table pans from Sam’s club. They are oven and freezer safe. 12 inches x 10 inches x 2.5 inches The pan is made by Members Mark.
Thanksgiving is next week.
Can’t wait 😛
You add eggs in the Mac and cheese.
Yes
Uh huh
You need eggs to make it all stick together. Usually, two lg eggs is enough, because there is a such thing as using too many eggs.
Yes. I love the custard kind WITH eggs.
I’m sorry but this isn’t grandma recipe because this stuff wasn’t even out, back in the day, there was only salt and black pepper and sour cream?!!! Gross!!! Go back and revise this recipe too the real grandma, and idc what anyone has too say, cut into block cheese is the best, i prefer Cracker Barrel cheese and real butter not no imperial , I done watched about 50 mac&cheese recipes and they all make a cheese sauce!! With flour?!!! How gross!!! And I’m not a hater!! Just got skills in the kitchen lol
Gouda has been out since the 17 th century and sharp cheddar since the 12 th century, Gruyère has been since the year 11 15 I used more than salt and black pepper. Colby Jack has been out since 1885 , white cheddar has been out since before the 12 th century and guess what my grandmother was born in 1921. I have several Mac n cheese videos. You have a nice day do your research before you jump to conclusions. I do shredded cheese and in the video I clearly said I didn’t feel good today and I was using the cheese from the bag and our Mac n cheese was delicious.