POV: Cooking the Ultimate Mac & Cheese (Chef's Favourite Recipe)
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- čas přidán 29. 04. 2024
- INGREDIENTS BELOW
Indulge in comfort food heaven with Will's mac and cheese with chicken skin and croutons recipe!Will shares his secrets for creating the ultimate creamy and cheesy macaroni dish.
Join us as we journey into the heart of comfort cuisine. Will's expert guidance ensures every step, from perfectly cooked pasta to velvety cheese sauce and croutons and chicken skin.
Whether you're a mac and cheese aficionado or new to the game, this recipe is sure to impress. From family dinners to big gatherings, it's a crowd-pleaser that never disappoints.
So, grab your ingredients and prepare to dive into a bowl of cheesy goodness. Don't forget to like, comment, and subscribe for more delicious recipes and culinary inspiration!
INGREDIENTS
500g Macaroni
50g Plain flour
50g Unsalted butter
500ml Full Fat Milk (roughly, to eye)
1 tbsp Mustard
50g French Gruyère
100g Red Leicester Cheese
25g Parmesan
1 tsp Salt
1 Medium Mozzarella Ball
Dash of sherry vinegar
1/4 Loaf of bread
Chicken skin
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Just made this, my missus said it was the best mac and cheese she’s ever had. If you knew her, you’d know what high praise that is
Posting a video with one of your amazing recipes shortly! SAUCE ROBERT LETS GOOOO! I gotta try mac and cheese with dijon next time!
Now here is collab I could get behind!
@@timothyjack5794 YESSSSS FACTS
Sonny sent me.
New sub because of the refrigerator abuser...if you know you know 😅
Who tf names a sauce after a dude named Robert?
This man is a pleasure to watch. His techniques are seamless and he doesn't faff about. I'm now going to fish my pasta out with a sieve instead of draining it. No clogging together. Bravo 👍
Your videos are pure gold.
Pretty much how I make mine, the secret weapon is mustard definitely, brings out the flavour of the cheeses in a big way.
Agreed 👍. Just tried it for the first time.
Honestly this channel is heaven sent.
I started following them when they were just at 2k followers and really small. Now blowing up! I love them. As a chef it is amazing to watch them
That was awesome! Thank you for sharing. Will try to make it one day
NICE!!!
That looks soooo good!!!
Im most definitely doing this recipe this weekend!!!
Fantastic work. Finally someone on CZcams who can actually cook and not just have fancy edits.
It also exist a german Version of it 🙋♂️😂
Just made this and loved it
Crispy chicken skin in the crumble-holy crap what a good idea!
I need that cheese-grating machine in my life.
You can get attachments for some food processors that do something similar
Cookbook needed!!
A world of difference between a "good" mac and cheese and an amazing one. This one looks top end. Never used sherry vinegar in mine before though. Will give that a try. Amazing vid as always. Thank you.
Chef, that look delicious!
That looks amazing
You need to get the sorted normals in for a shift in fallow one day for a video. That’s would be mint!
Well they've had Fallow in Sorted kitchen, so I think it's only fair they return the favour.
Fallow ate there several times (Ben also with Jolly) aswell
One day I will make this, thanks
This video is going to my food playlist
Thanks for blessing us with this video... Just wow!
I watch these videos with such intent and focus, you'd think I'd make it myself... I will still go to a restaurant and order the food, but I love seeing how it is made :)
Usually I put different textures of bacon in my mac.
When ever I eat baked chicken thighs with mac I always put some skin in it though. So good.
It’s bangs!!! 🔥
American cheese is really just cheddar with a higher fat content and gelatin added. Brits always bash it but we love it and you'll never beat it for texture in mac and cheese or on burgers, period. You can get a similar color by adding mustard powder and a bit of turmeric.
the key difference is that American cheese is emulsified so the fat doesn't separate when it melts
Looks absolutely insane, my guy 👍
Beautiful! :D
Hold the garlic, parmesan and chicken skin but that looked absolutely amazing. I've never thought of croutons on macaroni cheese 😋 Lovely
Change hold to more of
You should try a Mac & Cheese with gochujang paste instead of dijon mustard. It will be insane and it will have a great color!
well done chef
Wow...
texture on that sauce looks baaaanging
This is usually how i make mine except i add nutmeg, white wine, and a tbsp of Dijon for extra flavor
Yes nutmeg
I made some recently and added some cayenne pepper and paprika, thereby unwittingly ending up with the Amercian cheese orange colour.
i used Galloway chedder which is a smiliar colour to the Red Leicester
Velveeta is a common shelf-stable "cheese" people use in the states, colored with paprika and annatto, and in my opinion on par with individually wrapped "cheese" slices and canned "cheese."
Individually wrapped cheese slices: I could eat thirty or forty of those fuckers
A lot of american cheddar approaches the color of your red leicester cheese, that's what I usually use. American processed cheese is popular, but so is velveeta, a processed cheese brick with a more gelatin-like consistency vs american cheese.
gorgeous mac and cheese, pretty much make it exactly like this except my cheese sauce gets a hit of english mustard and worcester sauce
I gotta try that. Greetings from Miami.
Yum....
Oh my God!!!❤️❤️❤️❤️❤️
Just when you think you’ve seen enough Mac n cheese recipes the Fallow guys make the rest of them look average . Thumbs up
That is a bloody ridiculously good looking mac and cheese.
The neon color in American mac and cheese from Kraft singles. That's where the stretch comes from, too.
I really hope people aren't actually using kraft singles in mac n cheese...they're good for burgers but that's about it.
the neon he is referring to is kraft boxed mac n cheese which is just food coloring/dye in the powder mix
That's a months rent in cheese right there...I'm sure my landlord will understand ❤
Cheese is a lot more affordable in the UK. If you're from the UK and still feel that way I can only apologise for the absence of cheese in your life.
@@makermaster123 no unfortunately cheese is pricey in Canada. That amount of red leicester alone is probably $20.
@@MahdiMozafari-gd2hx That's a huge shame for a cheese lover, I'm sorry. The same amount of red leicester would be $4 or less here according to Alexa's conversions aha
@@makermaster123 😭
What was that tub of brown stuff he popped a teaspoon in with?
Hi Fallow I've been watching from the start of the channel I haven't seen any lamb recipes any chance of some plz
Looks spectacular, No black pepper though?
I even put that on my rice pudding
i can't believe how fast you did this recipe
It's called editing though
@@charliekane135 well yes, it was cut a lot, but that aside, he is multitasking well and did this recipe quickly
Is chef 👨🍳 a giant?
Never thought I'd want Mac n Cheese for breakfast but here we are
The chicken skin is a great add to this, could you also do crsipy pork skin? In my head I am saying yes. Cheers great Mac and Cheese!
i really hate the AI generated video descriptions, but everything else you guys do is fantastic and is a credit to your hard work
Just learnt about you guys from thatdudecancook and found the best mac & cheese video I have seen on CZcams. Can't wait to try it myself.
I am pleased to know I was already doing it correctly xD
The tub of Dijon 😮
lolz @ I'm not sure what that orange cheese is they use in America
Never been a fan of huge fan of m&c as it's often a stodge fest but this version could convert me.
Your description says cheddar where I think it should say Gruyere?
6:26 oooo nearly, chef ;)
Will is so goood❤❤
Nope kraft Mac and cheese is my childhood favorite, and I still pull one out a few time a year at 2 in the morning, but yes I do make a fresh version but florescent colored cheese as you say is still one of the cheese I use. But I'm sure yours is good as well for your demographic.
Well... That looks fucking incredible!
6:26 - Nearly grabbed the pan barehanded! That would have HURT SO BAD!
I really like this recipe. Only thing that makes me nervous is heating it after the cheese is added. I've learned from an unfortunate experience that if you're not careful it can make your sauce grainy, though that might be more of a problem with a burner where the heat is concentrated rather than a flat top.
god i love the accent on "na-acho"
you should use sodium citrate instead of a roux, makes for a less grainy cheese sauce
everyone an expert 😆
Chicken skin? That’s genius, thanks
I thought he said rice biryani was the dish he made more than anything else.
Some chopped jalapeños and sun-dried tomatoes would go nice in that.
This channel definitely deserves 1 million subscribers.asap..fucking amazing, cannot wait to attend the restaurant ❤🏴✌🏻
Lucky kid
Glorious. Though I just don’t understand the current obsession with ‘cheese pull’. On a pizza, of course. But macaroni cheese is about glorious sauce and pasta, and the lovely gratinated top for crunchy texture is great too. But I just don’t get the need for cheese pull, especially when the mozzarella adds no flavour in amongst all the other stronger cheeses. I blame TikTok…
Im not sure how good it is but orkney mature cheddar will give you that radioactive american cheese colour
Hey if someone out there wants to buy me that robot coupe contraption please do. You will have a friend for life.
Replace the topped bread with chicken and watch the population suddenly look healthier 😂
Absolutely everyone says Robo Coupe, but its Robot Coupe.
Cold is ok but you have to use a whisk
Guys, I want to share a top tip with you on cheeses for amazing Mac & Cheese, it's the Snowdonia Cheese Company's Red Storm, it's a vintage Red Leicester and makes for the best cheese sauce to ever grace Macaroni, toast, cauliflower etc. Give it a try and let us know what you think.
Never had any issues with cold milk in a béchamel. Not worth dirtying another pot.
I agree but restaurant techniques are all about speed and heating the milk also allowed it to be infused with bay and garlic.
Isn’t Gruyere a Swiss cheese?
Gruyere is Swiss, but French Gruyere is French, and they're slightly different cheeses. Both have their own geographical certification.
Damn
Knowledge to integrate
Add some bacon to the topping. Amazing.
Bit of a carbfest innit? :D :D
Obviously, it's pasta and bread
American cheese! It's really just cheddar that's been melted with emulsifying agents and re-solidified. Is it fancy? Nah, but it has it's place.
God damn it
3,2,1 cheese ratio, which cheese is which???
3 cheddar, 2 gruyere, 1 parm
@@hizzeist Parmesan cheese?
Do you need a dishwasher?
More important does he need a taster?
More important does he need a taster?
Fun fact, the orange fluorescent boxed Kraft mac and cheese in Canada is actually that color thanks to turmeric. A while back it went all natural ingredients
Annatto, not tumeric
I'll stick to the box
Making the sauce is a skill not everyone can master
Burn on his left arm getting a tray out of the over i bet. Chef life !
gruyere is swiss cheese bro
But ur missing the best part. The half burnt cheese and mac on the sides! That is the best part. It's like in Seinfeld on the top of the muffins!!!!!!!
Why is cheese pull something that people obsess over? "great my food is sticking to my other food, now I pulled it and cheese is all over the table". I don't get it.
As a older American I can say a lot, maybe not all, but a lot of us grow out of liking the caution orange style of mac and cheese.
You took that bad 🤣🤣🤣 🇬🇧
Oh my god I can't eat lactose at the moment, I shouldn't be watching this video.
I know the feeling :) I used to get messed up by dairy. Funny thing though, I gave up coffee and now dairy is ok. I don't know why.
that was a tad to long under the broiler chef :P
Yeah right 😆
amazing but 5k calories for a office clerk like me would make me fat fast. this works for chefs running around for 14 hours a day.
don't watch a mac n cheese video then complain about calories 🤣
@@BobaPhettamine thats true haha
i dunno, this might just be a little too indulgent
No mango chutney? 🥸
Ewwwww
So much cheese
Mmmmmm 😋