Tobias' recipe was saved by the velveeta. It has a bunch of industrial commercial binders which makes for a very smooth sauce even though it seems like it shouldn't be. Chemistry baby!
@@mcloughlinguy4127 thats right! I remember Kenji or Alton Brown saying something about it iirc? Even making melt-able slices of other kinds of cheese besides American maybe? TY for the info! :)
@@creepyspookyicky adam raguesea has great recipe which uses Trisodium Citrate Dehydrate, or just Sodium Citrate. It's an emulsifier, which makes the cheese unnnatarualy smooth. It keeps the fat from rendering out of the cheese and causing the finished product to be gritty.
Disclaimer: *Many* packages of Philadelphia Cream Cheese were harmed in the making of this video. Viewer discretion is advised. Also David for Tobias's recipe, if you have any left over, you could put it in the freezer until it hardens up, cut it into little bite size cubes, dredge them with beaten eggs and seasoned panko and fry them up for some incredible fried mac and cheese treats. And then promptly mail a few to me because my culinary technique borders on the imbecilic. Thanks in advance.
I made a curry with it yesterday, turned out better than most masalas/curry powders I've tried! Sweetness, heat and warmth, savoriness with the herbs and cumin, it does it all. And it may be my inner WASP but I just love the combination of onion and garlic powder, it's like crack.
My dad has been making Alton Brown's Mac and cheese for every holiday dinner for like...15 years. He uses cougar gold cheese (a specialty here in Washington State) and it's bomb as hell. I'll have to have him try these out though.
David, have you ever considered taking that "best part of each version together in 1" part of your fettuccine alfredo video and doing it for more of these? I think it would be a great finish to these, especially if you put it up against the other competitors in the ranking to close the video!
"i don't have a preference between baked and stovetop mac" *literally puts tasty above 2 others specifically because of the baked top even if the sauce was worse*
i really like babish's mac and cheese. he does kenji's more simple stove top version that i think is the perfect easy one. and he does another one with whole grain mustard that adds a nice texture throughout it and also has mozza cubes so it has stretchy parts. and those became 2 things i'm always down for
Love these videos, but maybe you could try one where you don't know who's made the recipe, like a blind testing? Should be interesting to see who wins in a format like that :)
My lactose intolerant guts can't imagine the turmoil you were in filming this! They all look delicious but you're a trooper for testing all the recipes. I feel like even a regular person would go into a dairy induced coma after all of that!
If youre lactose intolerant all you need to do is check if the cheeses have sugars (since lactose is a sugar). If it has 0g then you can eat it! You can also use fairlife milk! That is how I (a very lactose intolerant person) can recreate everything.
I would love a follow-up video to this where you rate how each of them tasted after reheating the leftovers. Like you mentioned, the Tobias Young one will definitely thicken a lot more as it cools, so I'd be curious if your opinion stays the same after it's been in the fridge and gets reheated.
I've made it two Thxgvngs now & I did end up adding a bit of milk when reheating it. It wasn't DRY DRY it just wasn't as creamy as it had been fresh. That said, I only made a quarter recipe the first time & a half the second bc we didn't have that many ppl & I didn't want a ton of it leftover. At the price point of the ingredients & how incredibly delicious it is fresh, I don't think it's meant to hang around past like one time for leftovers if that.
That last recipe is absolutely ridiculous. I had to know so I calculated how many calories it has, approx 11000. If I had to guess that little square he cut out would be somewhere between 1/12-1/16 which means that tiny plate of food had approximately 800 calories.
@Just Ez Not really true, I would guess most people who eat it have it at least semi-regularly. That said, if you don't put pounds of butter and cheese in it it's not too horrible for you ;) That recipe in particular should definitely be saved for special occasions, though!
@Just Ez IKR?!?! to quote Todrick Hall 'THAT SHIT'S EXPENSIVE!' lol! I've made it two Thxgvngs now & it's an incredible standout. Perfect. Absolutely perfect. It's definitely a special occasion treat.
In the 1980s I had a boyfriend who was a cook in the US army and made a great Mac&cheese. He took the recipe from the army mess hall (made it in a smaller size) and he used condensed milk + cheddar + American cheese + Cheyenne, but no flower and no eggs. The elbow macaronis were cooked in the condensed milk cheese mix with a stick of salted butter in the oven for about 45 minutes. Cheese mixed with breadcrumbs and butter were put on top for the last 20 minutes. It was delicious 🧀
I guess that confirms the idea that I should try and adding some sweetness to my Mac and Cheese which I have never done. I think I will try honey or maple syrup or even corn syrup cos I don't want to open a whole can of condensed milk for less than a quarter cup. Will try 1 tablespoon to see what happens.
Although his meals are decadent, all of the meals I've cooked by him have been DELICIOUS! Tobias Young is a great chef! Shout out to Tobias, or Simply Food by Ty to the old-schoolers 💓
He's the CUTEST! And his mac n chz is THE BEST! Made it the last two Thxgvngs & it's probably the best mac n chz I've ever had. His recipes are not fooling around!!
I just make my fave stove top and add extra cheese on top and use the broiler for the crispy cheese top. Honestly the only reason a baked mac and cheese might be as good as a stove top
You should try out Adam Ragusea's stovetop mac & cheese! He uses sodium citrate which helps to emulsify the cheese, you don't have to make a roux and the sauce is extremely creamy and cheesy. The best part about using sodium citrate is you can use any cheese you want and it will make it melt like American cheese would.
@@msjkramey I believe he is "the kid", as far as I know he's still shooting in his parents' house whether he lives there still or not. He's made a few mention of siblings, so they're all (however many) about his age there might be nieces and nephews to feed too. There has been a few mentions of "eating that for a week" so it really sounds like they just try to get through all of it if it's remotely edible.
TY won hands down. My husband loves this recipe. The only thing I don't use is velvetta because we live in Europe and large elbow mac and velvetta can't be purchased. I use the traditional macaroni and leave the velvetta out, still taste great.
@@misslinguinni absolutely it’s other ppl outside of Babish, Josh, Rie, Sam, Nick, Tasty, Claire, Guga,….I’m starting to think he have something against melanin…
LOL right?!?! That smile was so cute & said EVERYTHING. I've made Tobias' two Thxgvngs now : the first time just a quarter recipe & a half the second. I prepped shredding the cheese ahead of time so it wasn't so much all in one day. It's well worth the effort.
I've actually rinsed pre-shredded cheese prior to making sauces (or topping pizza/garlic bread) and had some success. Just make sure you use ice cold water.
Freeing yourself from the cream cheese blockage was great. 😄 You may need to do another round on this, Mythical Kitchen at least had one more M&C recipe and I bet there are more. But take your time and also care of your gut health. Maybe you should do a series on your favourite lactose-free substitute recipe.
I’m a former chef here to say that this is exactly right! Don’t use store shredded cheese in your Mac n cheese, it’s got tons of added starch and will clump up when heated.
This is true but it works in Tobias' recipe because of the Velveta. Tons of emulsifiers in it that help make anything creamy. If you're using Velveta or some other American cheese, you can add in some pre-shredded stuff for flavor without too much trouble. Still better to not use it though.
David: I don't have a preference between stovetop and oven mac and cheese. Also David: puts tasty at the top for the baked topping, #1 and #2 are baked, even though tasty had inferior mac and cheese to Joshua and Kenji I think we discovered you have a preference David! haha
david your recipe comparison videos are the greatest. you are one of the very few people whose videos i ALWAYS watch every single week. thank you for all your work 😊
I know how you feel about TH-camrs throwing around the words "Best", "Greatest", and "Ultimate" like nothing Like look at Gordon Ramsay, he claimed his grilled cheese was the "Ultimate" grilled cheese...and he ironically did *EVERYTHING* wrong 💀
Agreed! It's even worse on Instagram and probably TikTok (can't confirm don't have it) with throwing the word "worlds best" around. Sometimes you watch the video and you know, that that shit is disgusting and definitely not even close to being the best... I thing Kenji just recently said something like he will stop using just terms for his recipes. Everyone knows that he's one of the best chefs out there, so no need for it!
My favorite is Adam Ragusea. Basically macaroni, cheese, butter, milk (I use cream), wine, garlic powder and mustard powder. No flour, no processed cheese. You just add sodium citrate powder. It's really just a salt. But it makes the smoothest liquid gold. No roux. Or processed cheese. And I can make it with any cheese, like cheddar or Gouda or havarti. I recommend trying it. The recipe I used before that was a different Kenji recipe. 4 ingredients. Cheese, macaroni, evaporated milk, and water. It's the most simple recipe I have ever come across.
That last one is a very typical soul food mac and cheese recipe, like the one I grew up on. It's the only way I eat Velveeta, lol. The only difference is that the consistency looks a little different, also we add pimentos inside and cracked black pepper on top. It's super delicious.
My fave Mac and cheese topping is crushed croutons 😍 also my mom makes an Italian version with white cheddar, halved grape tomatoes and basil-baked all yummy! Honestly one of my fave foods! 😛
Serious Eats isn't Kenji's website. He worked their as culinary director for years, but now he only occasionally comes in as a consultant. The website existed before Kenji and will continue to exist after him
Hi David. Absolutely love your videos. Thank you for making them. Please don't show us clips of you wasting food, please. You have viewers from all over the world and some of us are from third world countries and it really bothers us when we see food being wasted especially on purpose just for a video. Please David!
My absolute favorite food in the universe. I can and have eaten this three times a day without getting tired of it. Having said that, I detest the baked versions. I don't want any form of browning or crispiness near my mac and cheese. I do like a very rich and cheesy sauce however. I want the sauce very smooth, not stringy and plenty of it.
This is so stressful because I found my own perfect mac and cheese sauce recipe and seeing this video makes me wanna do a few more! And also, cream cheese makes a nice addition to mac and cheese 🥲🥲🥲
I've tried southern mac and cheeses, and I think they put the cheese in the background because of the strong seasoning. So I worry that even with the pounds of cheese represented, you wouldn't really be able to taste the different cheese notes, and you might as well just use cheddar for flavor and mozzarella for texture.
Wish you would’ve done the mythical kitchen Mac and cheese they did for the thanksgiving Nashville turkey episode. That recipe was great, I altered it a little with a diff cheese blend and it was hreat
Kenji has an even simnpler version of his mac and cheese on his TH-cam channel which pretty much only uses three key ingredients - the mac, the cheese and the evaporated milk. It's what I usually make when I'm super lazy, although I tend to add frozen peas for a bit of color.
You should keep an eye out on stuff from Mythical Kitchen too, they've done a Mac'n Cheese myth bust. It's nothing super gourmet but I think it'd be a fun addition to the recipe roster every once in a while.
I'm inspired now to make macaroni and cheese from this random recommendation in my feed. I really enjoyed this video. I mostly follow Martha Stewart's mac and cheese 101 recipe. Over the years I've tweaked it for my own pleasure but the addition of a Swiss cheese gives mac and cheese an indefinable edge over other mac and cheese casseroles without it. The addition of a hard Italian cheese like Parm or Pecorino Romano also gives the casserole some bright sharp cheesiness. Otherwise, it's the same technique of making a roux, a bechamel which turns into a classic Mornay sauce with the addition of the cheese. Mustard or mustard powder is a must as well. I've even experimented using alternative milks and adding broth to the bechamel to make it less dairy-centric. Bottom line: Learn the method for making a smooth cheese sauce then choose your own favorite cheeses, making sure to use some that are very melty and liquid and some that are saltier and nuttier. I plan to make mac and cheese out of what is in my kitchen right now. It will include grated Sharp cheddar, Gruyere and Pecorino Romano for both the sauce and the topping. I will throw in some vegan cream cheese that was too acidic for my taste but will take the place of regular cream cheese and/or creme fraiche. I will add a small block of goat cheese that's been in the freezer and needs to be used. One of the more interesting things to do with Mac and cheese is to cook it in different types of pans. This time I will use Food 52's method to get more chewy cheesy crust which is to bake it spread thinly on a cookie sheet. Leftovers will be cut into rounds and put into the waffle iron for a delicious way to eat next day Mac and cheese. When you've got the craving for mac and cheese you must follow through. Thanks for the fun review.
Simply Food by TY is hands down the most INSANE & INCREDIBLE mac n chz I've ever made! Made it for two Thxgvngs now & it's AMAZING. I did a quarter recipe the first time bc I was kind of afraid of it LOL. It's out of this world!!
YES!!! I cannot recommended Danni’s recipe enough! By far the best mac n cheese recipe I’ve ever tried. Plus she is hilarious and such a joyous person to watch.
Visit www.helixsleep.com/davidseymour to get up to $200 off your Helix mattress, plus two free pillows #helixsleep
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When you do the cream cheese skit, how I 100% feel about your fucked up videos you haven't bothered to fix!
Shocked that Weissman’s recipe didn’t require you to make your own pasta 😂
facts! lol I love his channel
It might be one of those but cheaper Mac n' Cheeses lol.
@@NotSomeJustinWithoutAMoustache I think so, because I recall that one having stovetop and baked options.
🤣🤣🤣
I love Josh’s recipes and your comment cracked me up!
Or to mill your own flour 😭😭
Tobias' recipe was saved by the velveeta. It has a bunch of industrial commercial binders which makes for a very smooth sauce even though it seems like it shouldn't be. Chemistry baby!
That's my secret to making a beautiful smooth cheese sauce too!
Babyish mentions this too with American Cheese
@@creepyspookyicky sodium citrate.
@@mcloughlinguy4127 thats right! I remember Kenji or Alton Brown saying something about it iirc?
Even making melt-able slices of other kinds of cheese besides American maybe?
TY for the info! :)
@@creepyspookyicky adam raguesea has great recipe which uses Trisodium Citrate Dehydrate, or just Sodium Citrate. It's an emulsifier, which makes the cheese unnnatarualy smooth. It keeps the fat from rendering out of the cheese and causing the finished product to be gritty.
u a real one for cooking recipes that are 75% composed of your nemesis
You should find the best carrot cake. Joshua has a recipe.
This is my favorite carrot cake recipe. th-cam.com/video/TwdKlnxWpDk/w-d-xo.html
Yeesss...I second this!
Claire too I think?!
he'd have a cream cheese breakdown lol
The BA’s best carrot cake is my favorite
I like shells because they hold the sauce better. That way way nothing gets left on the plate 😉
Agree!!! A bite of like 15 edible cups of cheese sauce? Yes please lol.
Me tooooo I also just love shells. They’ve always been my favorite over elbows
Cavatappi is where it's at. The ridges hold the sauce and they have more texture and bite than shells
Disclaimer: *Many* packages of Philadelphia Cream Cheese were harmed in the making of this video. Viewer discretion is advised.
Also David for Tobias's recipe, if you have any left over, you could put it in the freezer until it hardens up, cut it into little bite size cubes, dredge them with beaten eggs and seasoned panko and fry them up for some incredible fried mac and cheese treats. And then promptly mail a few to me because my culinary technique borders on the imbecilic. Thanks in advance.
I have to make these treats
@@AlexandraAndStuff ngl was hoping he would too and mail me some
In my opinion, creole seasoning is so underated. It's like the all purpose seasoning, you can use it in almost anything that needs to be seasoned
I made a curry with it yesterday, turned out better than most masalas/curry powders I've tried! Sweetness, heat and warmth, savoriness with the herbs and cumin, it does it all. And it may be my inner WASP but I just love the combination of onion and garlic powder, it's like crack.
agreed
My dad has been making Alton Brown's Mac and cheese for every holiday dinner for like...15 years. He uses cougar gold cheese (a specialty here in Washington State) and it's bomb as hell. I'll have to have him try these out though.
I make the stovetop Mac and cheese often
I’m convinced the cream cheese bit was purely to flex the calves on us.
That’s exactly what I was thinking
Not to mention the disc golf skills.
David, have you ever considered taking that "best part of each version together in 1" part of your fettuccine alfredo video and doing it for more of these? I think it would be a great finish to these, especially if you put it up against the other competitors in the ranking to close the video!
Yeah! Like all the recipes would have been best over the stove, and then broil the cheese crust on top. That's what I do. Best of both worlds.
"i don't have a preference between baked and stovetop mac"
*literally puts tasty above 2 others specifically because of the baked top even if the sauce was worse*
Joshua was robbed! 🤨
I was about to comment the same thing.
@Just Ez ya, if David made Joshua's baked version, maybe he would have been rated higher.
i really like babish's mac and cheese. he does kenji's more simple stove top version that i think is the perfect easy one. and he does another one with whole grain mustard that adds a nice texture throughout it and also has mozza cubes so it has stretchy parts. and those became 2 things i'm always down for
Love these videos, but maybe you could try one where you don't know who's made the recipe, like a blind testing? Should be interesting to see who wins in a format like that :)
My lactose intolerant guts can't imagine the turmoil you were in filming this! They all look delicious but you're a trooper for testing all the recipes. I feel like even a regular person would go into a dairy induced coma after all of that!
If youre lactose intolerant all you need to do is check if the cheeses have sugars (since lactose is a sugar). If it has 0g then you can eat it! You can also use fairlife milk! That is how I (a very lactose intolerant person) can recreate everything.
I would love a follow-up video to this where you rate how each of them tasted after reheating the leftovers. Like you mentioned, the Tobias Young one will definitely thicken a lot more as it cools, so I'd be curious if your opinion stays the same after it's been in the fridge and gets reheated.
I've made it two Thxgvngs now & I did end up adding a bit of milk when reheating it.
It wasn't DRY DRY it just wasn't as creamy as it had been fresh. That said, I only made a quarter recipe the first time & a half the second bc we didn't have that many ppl & I didn't want a ton of it leftover.
At the price point of the ingredients & how incredibly delicious it is fresh, I don't think it's meant to hang around past like one time for leftovers if that.
This was posted 17 seconds ago and i immediately clicked, you’re the only cooking channel i watch and i have since the beginning!
That last recipe is absolutely ridiculous. I had to know so I calculated how many calories it has, approx 11000. If I had to guess that little square he cut out would be somewhere between 1/12-1/16 which means that tiny plate of food had approximately 800 calories.
@Just Ez Not really true, I would guess most people who eat it have it at least semi-regularly. That said, if you don't put pounds of butter and cheese in it it's not too horrible for you ;) That recipe in particular should definitely be saved for special occasions, though!
@Just Ez IKR?!?!
to quote Todrick Hall
'THAT SHIT'S EXPENSIVE!'
lol!
I've made it two Thxgvngs now & it's an incredible standout. Perfect.
Absolutely perfect.
It's definitely a special occasion treat.
*Fuck!* Okay, thank you for scaring me from making it. XD
In the 1980s I had a boyfriend who was a cook in the US army and made a great Mac&cheese.
He took the recipe from the army mess hall (made it in a smaller size) and he used condensed milk + cheddar + American cheese + Cheyenne, but no flower and no eggs. The elbow macaronis were cooked in the condensed milk cheese mix with a stick of salted butter in the oven for about 45 minutes. Cheese mixed with breadcrumbs and butter were put on top for the last 20 minutes.
It was delicious 🧀
I guess that confirms the idea that I should try and adding some sweetness to my Mac and Cheese which I have never done. I think I will try honey or maple syrup or even corn syrup cos I don't want to open a whole can of condensed milk for less than a quarter cup. Will try 1 tablespoon to see what happens.
@@puggirl415 You can just use sugar.
Yummmm
Although his meals are decadent, all of the meals I've cooked by him have been DELICIOUS! Tobias Young is a great chef! Shout out to Tobias, or Simply Food by Ty to the old-schoolers 💓
He's the CUTEST!
And his mac n chz is THE BEST!
Made it the last two Thxgvngs & it's probably the best mac n chz I've ever had. His recipes are not fooling around!!
"I ended up watching dozens of mac and cheese vids"
*If my kid asks me how to describe American cuisine, I will simply let them listen to this*
I feel like I'm the only one that actually prefers stovetop to baked Mac & cheese, but I honestly have yet to try a baked version I love!
Idk if you can say prefer if you haven't tried it lol.
It's pretty great you should try it though
Entertaining with Beth has a baked recipe that isn’t dried out. Its my fave baked i have tried thus far. Most dislike baked that gets dry and gross.
@@rolandmata6395 they said they haven’t tried a baked version they loved. Meaning they didn’t love any of the baked versions they’ve tried.
I just make my fave stove top and add extra cheese on top and use the broiler for the crispy cheese top. Honestly the only reason a baked mac and cheese might be as good as a stove top
@@HanaOccasionally that's what I do. Stovetop and broil.
Tobias' is soooo good and a traditional soul food classic. Great job!!!
Not with 4:1 ratio between the cheese and the pasta
@@Katerynale lol you can say that but have you tried it?
I've made it the last two Thxgvngs & it's probably the best mac n chz I've ever had.
YOU SHOULD'VE INCLUDED STOVE TOP KISSES (The danni roses's)
i tried her mac and cheese recipe and it was phenomenal, and properly seasoned ofc
You should try out Adam Ragusea's stovetop mac & cheese! He uses sodium citrate which helps to emulsify the cheese, you don't have to make a roux and the sauce is extremely creamy and cheesy. The best part about using sodium citrate is you can use any cheese you want and it will make it melt like American cheese would.
I'm curious David. What do you do with all your leftovers? Do you have a lot of happy neighbors?
He has a happy family
That's more food than a family can eat unless he has a dozen kids
@@msjkramey I believe he is "the kid", as far as I know he's still shooting in his parents' house whether he lives there still or not. He's made a few mention of siblings, so they're all (however many) about his age there might be nieces and nephews to feed too.
There has been a few mentions of "eating that for a week" so it really sounds like they just try to get through all of it if it's remotely edible.
TY won hands down. My husband loves this recipe. The only thing I don't use is velvetta because we live in Europe and large elbow mac and velvetta can't be purchased. I use the traditional macaroni and leave the velvetta out, still taste great.
I'm so happy you did Tobias's recipe, that video got me into the food side of TH-cam and I've never looked back
YOU SHOULD DO MORE BLACK CURATORS
Yes! I couldn’t believe Danni Rose’s (aka Stove Top Kisses’) southern baked mac n cheese wasn’t a contender on this list!
WHY ARE YOU SCREAMING?
@@misslinguinni absolutely it’s other ppl outside of Babish, Josh, Rie, Sam, Nick, Tasty, Claire, Guga,….I’m starting to think he have something against melanin…
My favourite style of mac and cheese is using a roux with some mustard powder and ground black pepper. Soooo good!
i love the range of recipes and the amount of work you did selecting these! thanks for another great vid david
David destroying packs of cream cheese while there's a nationwide shortage is exactly the chaotic energy I'm here for
Joshua Weissman's was thw simplest one 😲🤤 well time to go buy that lottery ticket to win that jackpot 😂🤣
That smile while tasting the last one says it all!!! I would love to try this recipe, but I’m way too lazy for all that! Maybe one day.
LOL right?!?! That smile was so cute & said EVERYTHING.
I've made Tobias' two Thxgvngs now : the first time just a quarter recipe & a half the second.
I prepped shredding the cheese ahead of time so it wasn't so much all in one day. It's well worth the effort.
omg i have never been this early. been watching your channel for stress relief for like 6 years, thanks for all the good relaxing vibes!!
I've actually rinsed pre-shredded cheese prior to making sauces (or topping pizza/garlic bread) and had some success. Just make sure you use ice cold water.
🤔
why not just buy the block and shred it?
@@kaemincha sometimes you don't have it in hand to do it that way. Just saying it has worked for me in the past.
Freeing yourself from the cream cheese blockage was great. 😄
You may need to do another round on this, Mythical Kitchen at least had one more M&C recipe and I bet there are more. But take your time and also care of your gut health.
Maybe you should do a series on your favourite lactose-free substitute recipe.
See, I’ve found grittiness seems to come from pre-shredded cheese, usually from the potato starch they use in the store bagging.
I’m a former chef here to say that this is exactly right! Don’t use store shredded cheese in your Mac n cheese, it’s got tons of added starch and will clump up when heated.
This is true but it works in Tobias' recipe because of the Velveta. Tons of emulsifiers in it that help make anything creamy. If you're using Velveta or some other American cheese, you can add in some pre-shredded stuff for flavor without too much trouble. Still better to not use it though.
Just casually torturing myself during ramadan with videos like this
Ouch
Same😅😅
David: I don't have a preference between stovetop and oven mac and cheese.
Also David: puts tasty at the top for the baked topping, #1 and #2 are baked, even though tasty had inferior mac and cheese to Joshua and Kenji
I think we discovered you have a preference David! haha
Would have been interesting to see the one Adam did with the special salt.
Fr
Tobias Recipe with the Velveeta is probably a similar effect.
The last one is a "Soul Food" style Mac-n-cheese
Watching these recipes, I think I would Josh’s recipe, spice it up a bit, and top with the toasted bread crumbs.
I think baked will win most the time just because the top crusts. It’s such a great flavor and texture and so simple to do as well.
Sometimes I think professional chefs try so hard to be different that it just is not the same dish in the end
david your recipe comparison videos are the greatest. you are one of the very few people whose videos i ALWAYS watch every single week. thank you for all your work 😊
I haven't watched your content in a while but your production value skyrocketed I swear :0 Very proud of how far you've come :)
I know how you feel about TH-camrs throwing around the words "Best", "Greatest", and "Ultimate" like nothing
Like look at Gordon Ramsay, he claimed his grilled cheese was the "Ultimate" grilled cheese...and he ironically did *EVERYTHING* wrong 💀
Ok, now we need David to do a grilled cheese test. ESPECIALLY Ramsay's. He better find a fireplace!
Gordon specializes in fancy stuff now. But hey at least Gordon Ramsay Burger is still really good
Agreed! It's even worse on Instagram and probably TikTok (can't confirm don't have it) with throwing the word "worlds best" around. Sometimes you watch the video and you know, that that shit is disgusting and definitely not even close to being the best...
I thing Kenji just recently said something like he will stop using just terms for his recipes. Everyone knows that he's one of the best chefs out there, so no need for it!
Im NEVER this early. Idk why I feel so proud…. BUT I DO!!! 😂😂
My favorite is Adam Ragusea. Basically macaroni, cheese, butter, milk (I use cream), wine, garlic powder and mustard powder. No flour, no processed cheese. You just add sodium citrate powder. It's really just a salt. But it makes the smoothest liquid gold. No roux. Or processed cheese. And I can make it with any cheese, like cheddar or Gouda or havarti. I recommend trying it.
The recipe I used before that was a different Kenji recipe. 4 ingredients. Cheese, macaroni, evaporated milk, and water. It's the most simple recipe I have ever come across.
That last one is a very typical soul food mac and cheese recipe, like the one I grew up on. It's the only way I eat Velveeta, lol. The only difference is that the consistency looks a little different, also we add pimentos inside and cracked black pepper on top. It's super delicious.
I've been binge watching your videos all day. I'm sure I'll be trying many recipes from this channel.
I like the egg-based (non-roux) Mac & cheese recipes, because half my family can’t have wheat. I love ground mustard, cayenne, and creole seasonings.
You can make a roux with gluten free flours
@@ConnectingAnswers I know, but GF flours can be gritty. Using a recipe that doesn't use a roux by default bypasses any texture and flavor issues.
Get this man a lactaid sponsorship
Yess the cream cheese skits are back!!
My fave Mac and cheese topping is crushed croutons 😍 also my mom makes an Italian version with white cheddar, halved grape tomatoes and basil-baked all yummy! Honestly one of my fave foods! 😛
i was prepared for how much cheese was gonna be dumped into that pan and i still went "NO! STOP! THATS TOO MUCH CHEESE!"
Who knew David was a disc golfer? Nice job blasting the Philly with a Colossus!
This is making me wanna go to the bathroom seeing so much tasty cheese 😂
I felt my heart clogging after watching the fourth one.
Throwing tasty under the bus with the banana bread while making their recipe
Damm
No joke but Snoop Dogg has an amazing Mac 'n' cheese recipe 😁 so delicious!
Awesome video! 🤩
Is the secret ingredient weed by any chance?
@@mikeoxmaul837 hahaaa you would think so but no it's not 😂😂😂
On Tobias’ is what I picture Southern Mac to look like
It's the most delicious mac n chz I've ever had. I've done it two Thxgvngs now & it's an insane hit!
Serious Eats isn't Kenji's website. He worked their as culinary director for years, but now he only occasionally comes in as a consultant. The website existed before Kenji and will continue to exist after him
Hi David. Absolutely love your videos. Thank you for making them.
Please don't show us clips of you wasting food, please. You have viewers from all over the world and some of us are from third world countries and it really bothers us when we see food being wasted especially on purpose just for a video.
Please David!
My absolute favorite food in the universe. I can and have eaten this three times a day without getting tired of it. Having said that, I detest the baked versions. I don't want any form of browning or crispiness near my mac and cheese. I do like a very rich and cheesy sauce however. I want the sauce very smooth, not stringy and plenty of it.
Oh David you make my day! Seeing your posts and great work makes me drop everything! Sending lots of love from London UK 🇬🇧
OMG I've been eating Blue Box Kraft dinner since I was a little boy ,I think about 4 now I'm 65 good to see recipes to make my own.
This is so stressful because I found my own perfect mac and cheese sauce recipe and seeing this video makes me wanna do a few more! And also, cream cheese makes a nice addition to mac and cheese 🥲🥲🥲
So what I'm hearing is if you don't wanna die but still make the best mac and cheese you make Kenji's cheese sauce with Tasty's top crust
I wished you tried Adam Ragusea :/ I'm really interested in the way he made his. But all of these look amazing 🤩
His is great! Just make sure you use a really sharp cheese so the flavor comes through, otherwise the American cheese comes through too strong.
I've made a lot of mac and cheeses but the blue box is still my favorite.
I've tried southern mac and cheeses, and I think they put the cheese in the background because of the strong seasoning. So I worry that even with the pounds of cheese represented, you wouldn't really be able to taste the different cheese notes, and you might as well just use cheddar for flavor and mozzarella for texture.
Would love to see you do some of Quang Tran's recipes
QUANG FOR THE WIN!!
Can you imagine them doing a collab?!?! I bet they would have so much fun together!
Wish you would’ve done the mythical kitchen Mac and cheese they did for the thanksgiving Nashville turkey episode. That recipe was great, I altered it a little with a diff cheese blend and it was hreat
It unnerved me that I immediately was like YES to #4.
The last one looks absolutely scrumptious
posted 22 seconds ago. me: yoink
Am I watching this even though I feel sick? Yes
Nice little disc golf shout-out there. it's nice seeing you in the comments of Jomez videos sometimes!
If you don’t like cream cheese your taste buds should be immediately questioned at all times
Kenji has an even simnpler version of his mac and cheese on his TH-cam channel which pretty much only uses three key ingredients - the mac, the cheese and the evaporated milk. It's what I usually make when I'm super lazy, although I tend to add frozen peas for a bit of color.
As someone who is lactose intolerant who is now craving Mac and cheese like crazy, this upsets me. But not too much
the last 3 letters of this URL are IBS
LETS GOO DAVID PLAYS DISC GOLF WE LOVE TO SEE IT
You should try adding achovie paste or pureed anchovies to the butter before adding the flour.
Props for that disc throw!
I knew the last recipe would be the best when I heard the Vecna clock sound😂❤
You should keep an eye out on stuff from Mythical Kitchen too, they've done a Mac'n Cheese myth bust. It's nothing super gourmet but I think it'd be a fun addition to the recipe roster every once in a while.
Adam ragusea's Mac and cheese recipe is king in my book
I'm inspired now to make macaroni and cheese from this random recommendation in my feed. I really enjoyed this video.
I mostly follow Martha Stewart's mac and cheese 101 recipe. Over the years I've tweaked it for my own pleasure but the addition of a Swiss cheese gives mac and cheese an indefinable edge over other mac and cheese casseroles without it. The addition of a hard Italian cheese like Parm or Pecorino Romano also gives the casserole some bright sharp cheesiness.
Otherwise, it's the same technique of making a roux, a bechamel which turns into a classic Mornay sauce with the addition of the cheese. Mustard or mustard powder is a must as well. I've even experimented using alternative milks and adding broth to the bechamel to make it less dairy-centric.
Bottom line: Learn the method for making a smooth cheese sauce then choose your own favorite cheeses, making sure to use some that are very melty and liquid and some that are saltier and nuttier.
I plan to make mac and cheese out of what is in my kitchen right now. It will include grated Sharp cheddar, Gruyere and Pecorino Romano for both the sauce and the topping. I will throw in some vegan cream cheese that was too acidic for my taste but will take the place of regular cream cheese and/or creme fraiche. I will add a small block of goat cheese that's been in the freezer and needs to be used.
One of the more interesting things to do with Mac and cheese is to cook it in different types of pans. This time I will use Food 52's method to get more chewy cheesy crust which is to bake it spread thinly on a cookie sheet. Leftovers will be cut into rounds and put into the waffle iron for a delicious way to eat next day Mac and cheese. When you've got the craving for mac and cheese you must follow through. Thanks for the fun review.
Simply Food by TY is hands down the most INSANE & INCREDIBLE mac n chz I've ever made!
Made it for two Thxgvngs now & it's AMAZING.
I did a quarter recipe the first time bc I was kind of afraid of it LOL.
It's out of this world!!
I’m not surprised the black guy won. That baked macaroni and cheese looked good.
Thank you for posting this! BTW I loved the disc golf basket scene in the video, only because I play a crap ton.
Ragusea’s stove top one is my go to recipe/method
Not fair to have a southern recipe with the others, they’re in a whole class of their own 😂😂😂
im so happy you finally did a mac and cheese like its my fav dish
You need to try stovetop kisses old school mac and cheese recipe.
My GOD! In her case I came for a recipe and stayed for PERSONALITY!! Dani is 🔥🔥🔥
YES!!! I cannot recommended Danni’s recipe enough! By far the best mac n cheese recipe I’ve ever tried. Plus she is hilarious and such a joyous person to watch.
Baked Mac and cheese supremacy
hi david's dad! enjoy reading the comments!