Thick & Creamy Stovetop Mac & Cheese in 10 Minutes (4 INGREDIENTS)
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- čas přidán 13. 06. 2023
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You can go ahead and forget about this tired old box of Mac and cheese. I’m gonna give you the master formula to making and customizing Mac and cheese your way and I’m gonna do that by showing you how I make stove top Mac and cheese my way with 4 ingredients bin just about under 10 minutes. So lets just get right into it
New School American Cheese:
www.eatnewschool.com/
ChefSteps Grilled Cheese Video
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ChefSteps Metly Singles Formula
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To put the sodium citrate thing into reference. Citrate is citric acid, think lemon juice. Sodium is Na+ and in table salt. This ingredient isn't scifi or weird at all. A lot of processing and preservatives have their root in the natural preservation processes that people have used for thousands of years. This is one of the cases where a chemistry style name shouldn't put people off using the ingredient.
So could you say simply add an acid (say lemon juice) to a cheese sauce that forewent American Cheese or any cheese with added sodium citrate and get the same effect of a citrate infused cheese?
@@puppercup530 American cheese doesn't belong anywhere in something that is getting eaten.
@@saltedllama2759why even comment if you're not gonna give an answer to a genuine question? and why even comment specifically what you just did after half of the video was essentially about americanizing cheese lmfao
@@puppercup530 Yes but you would need too much and it would impart flavor
@@puppercup530 I think sodium citrate is a distilled form of it. So it'll have all the chemical properties needed for cooking without any of the taste.
I must say this and please don't be offended. Thank you very much for taking real sized bites of your food! One trait you demonstrate throughout all your videos (that I've seen) is your unashamed enjoyment of your finished recipe. Sir, you are the longest food channel I've been subscribed to and have been educational and enjoyable each and every time!
I love sodium citrate for cheese sauce. It is such a strong emulsifier, you can even use the more crumbly aged cheeses, it will make it all work, though you may need to do more whisking. You can also use any base liquid you want, even plain water. My current go to is heavy cream as a base, the citrate, and 2 cheeses of choice - usually a smoked cheddar and monterey jack for me. Then just season however you like. I don't see it mentioned , but it also reheats so very well, far better than any roux-based sauce. 3 cups cream, 20g citrate, 1 lb of cheeses (I do 1/2 lb of each), and one 1lb package of pasta. Cut back the cream to 2.5 cups if you want it to be thicker. I season with some dijon, a bit of garlic powder, and a little paprika, but go nuts and try what you like!
screenshotted and going in my folder thanks lol
@@null_wizard Cool, let me know if you give it a go!
Love your channel! Great food, great info, great host... everything right to the point with no nonsense. Thank you so much.
You rock, bro
Great techniques
Simple delicious
It takes more than cooking skill to produce the quality of podcast you deliver
I appreciate you thank you
Stove top mac and cheese is my favorite. Do this ALL the time. Also the noodle choice is spot on, one of my favorites for sure.
Imo using a spoon to eat it is more of the no brainer. Easier to eat the noodles regardless of the length, can scoop more sauce per bite, and clean the pasta bowl from remaining sauce.
This is awesome. I love getting a recipe I know my kids will love. Dad of a 10 year old daughter, half Italian American at that, who loves mac and cheese from a box.
Love the way you chow down, dude! Happiness is in your heart, sheer bliss!! Love your channel and your no BS way of presenting. Keep at it!
Absolutely love your channel!! Just found it today and I’m so happy that YT suggested it!! Great recipes! 🎉
Listen, your pasta with lemon was the best thing I’ve ever cooked and eaten in my life. It was so good. I trust you from now on.
This looks great. It's definitely worth a try. I usually avoid milk though since it makes the cheese sauce sweeter.
I loved this video, and I cant wait to watch the chefsteps video! Adam Ragusea also has an interesting video talking about how emulsifying salts work. Food science is so fascinating.
Oh wow thank you so much I'm super impressed I can't wait to try this I feel like I learned something and I appreciate the background info
Looks so 🔥 man! Great job on this one
Ayy you're goated brother
Looks good. Will try your way. I've always used cornstarch to avoid separation.
Buddy your awesome my parents from bari I been spoiled with their cooking since they both past I struggled to eat my Italian dishes bc I never learnt but you and Pasquale help me out huge 👍
Love this! Have tried to make my own Mac for kids and they’ve never liked it. Excited to see if this passes the test!
Hi! Just a suggestion...being that childrens' palates are still premature and still developing, may I suggest trying milder cheese(s). I'd go with a mild cheddar, and maybe a gouda or colby jack, some mozzarella for "cheese pull," and finally mixed with a classic "yellow american" cheese; even just a bit of Velveeta for consistency. Don't salt it too much, as it will be salty from the cheese. And keep the pasta noodles simple...maybe use a ditalini/tubettini? Something kids can "scoop" up with a spoon. Serve with some homemade chicken strips (aka fingers) and a side salad or fave veggie. Hope it helps give perspective, enjoy! 😃
@@stefanmarchione6757 So sweet! Thanks for your suggestions!
@@LHallinan71 Hope it helps...kids today are being too comfortably "fed" convenience and processed foods. Not that we, as children, didn't ADORE a McDonald's Happy Meal (I still do at 45! 😂) but they aren't exposed to different flavors and foods of diverse cultures. Try a meal plan of a few kid-friendly recipes; simple things like homemade mini pizzas, turkey burgers, fish nuggets, etc. Experiment and have them help in the kitchen, too. Good luck & happy eatin'! 😋🗽
hell yeah! love this vid, ease of use, links for explanations to making other cheeses creamy with the sodium citrate and doing it in 10min... im so hungry now
The double boiler idea seems really efficient, nice
Seems really dumb to me.
I use the “stacked pots” method to keep from turning on two burners on a summer day. Pasta or veggies below in boiling water. Sauce, baked beans, whatever on top. This works well if you’re cooking on a camp stove, too.
@@mrsmcdonald9363 That's really smart. I'm glad I made the comment because I might try it in the future.
Looks fantastic!
Excellent content, as usual.
That's the way I always make it.... so comforting....
I try to keep my subs to a min but this is the second video I've randomly got recommended by the all mighty algorithm that I absolutely must cook.... so I must sub diddy mao
Well done!
Love your cheesy recies!😊😊😊😊❤❤❤❤
That range is absolutely beautiful and I am so jealous
Looks amazing..love this❤
I was suspicious when you said to use American cheese but figured, hey, almost all your other recipes have been home runs, so let's give it a go. The technique and the taste were amazing. My only issue was that my sauce came out pretty soupy, so I left the pasta in the sauce on the heat for another 5 minutes. The result: amazing consistency and taste--and a pan impossible to clean. So delish, though, it was worth the cleanup. Keep 'em coming.
Love this!!🩵🩵🩵
Fantastic break down of Great Mac & Cheese, and explaining "American Cheese.“ Personally I'm disappointed that" American Cheese" is dissed so much. It's a great ingredient when you use the OG formula.
I’ll have to give this a shot! My go-to method is J. Kenji Lopez Alt’s version- equal parts pasta, evaporated milk and cheese.
Kenji Lopez takes it upon himself to shame Stephen for using martins potato rolls because of some connection that only people who pay way too much attention to useless issues know about. Used to like Kenji but he basically called Stephen a fascist for using a potato roll, so I can say he’s officially off the deep end.
have you found any ways to make it good with less cheese? cuz i do at least 200g and feel like i'm wasting cheese lol but if i do more noodles and milk it loses taste etc. also they said kenji's should stay creamy but mine doesn't for very long
@@MELOWARMACHINE You use the mac and cheese powered with other real cheese. It's dumb to be snobby about it, the real issue is cost/taste. if you can up the taste by a smaller cost then that's better than 10x the cost for 200g of cheese for 1 person.
@@EjDantesthe biggest issue with using 200 for each ingredient, is that's close to 2k calories in one meal that lacks enough protein
Very cool. Very simple
No bechamel required. Amazing stuff!
Theres a reason why the classic is a mornay sauce. The sauce doesn't just taste of cheese.
AWESOME...THANK YOU !
one burner! Excellent.
The first time I saw the Sodium Citrate trick it was in the Modernist Cookbook. They said I could make cheese sauce with just water and Cheddar. I didn't believe it, tbh, and so I made it. I've never made cheese sauce another way since. Utter magic.
Damn, man. Whoever you’re cooking for is one lucky person! That mac’n cheese looks good enough to satisfy my Southern soul! 😋👏
Stephen, that artisan American cheese is a game changer!
Awesome looking food
If you still wanna make KD though, to bring it up a level; once you're ready to actually add the powder, add real butter and, also add 3/4 cup of sour cream, and 2 cups of grated cheddar.
now THIS is what I’ve been looking for. I’ve never liked homemade mac n cheese because I’ve never had one that had that creamy texture that I liked about the box store bought kind (though I go with Annie’s not Kraft- better flavor). This might just be the recipe I’m looking for.
I'm sorry, is that a mouth mount for a go pro?
That's the coolest thing I've ever seen!!
Its a beautiful thing
Making this asap!!!
Great minds…I’ve been thinking about doing this with Mac and cheese since the CS video dropped a couple of weeks ago.
We need a cookbook from you bro!
Wow would love to try this. Add bacon and spice for more flavor if you’d like
I’m thinking aged Gouda m&c with bacon and a side of fried apples, right now😊
Love this!! How did you end up getting New School American? i'm in the NYC area and can't seem to find a retailer who sells it, only restaurants.
Very good! Sauce was a leetle grainy, but not really noticeable once the pasta was mixed in.
THANK YOU I was desperately looking for a cheese sauce recipe that wasn't roux based, as it always has that flour-y taste to me...
This looks way better than baked Mac and cheese. Now finding that American cheese is going to be a challenge.
Awesome as usual. Any thoughts on whole wheat pasta?
Love the channel, add the spice called Spike, it will be life changing :)
cavatelli has great chew/mouth feel
Thx Steve! Swinging a fully loaded fork around while pontificating and not loosing one noodle...A true test and testament to a perfect Mac&Cheese...
Do your own cooking & kind regardz2all...
Great recipe and awesome video! I think you forgot the parsley though!
Yum.
My man!!!
The gentle slapping of the blue box in the background killed me! 😂☠️
Looks great! I’m not seeing the recipe in the description, am I missing it?
I have a nice idea for an episode: equipment that is worth having in the kitchen. You could break it down into several levels depending on how useful they are. You would discuss what is worth spending more money on and what is not.
What do you think? :)
I would LOVE that!!!
The double boiler thing is brilliant for students with small ass kitchens
I use cream instead of milk. I call it my lazy mac n cheese. Cus I normally make a roux cheese sauce. Love adding onions and things also.
один из лучших каналов по теме
Toasted panko on top = heaven
Bruh watching you eat makes me hungry
Where can you buy New American Cheese? Their website has no location (other than restaurants) on the East Coast.
FYI | I do not see the recipe in the comments. Although watching you is enough for me, it might not be for others.
That's some yummy mac&cheese, I gotta try it. I like that there's no bechamel. There's more than enough flour in the pasta for my taste!
when you were on about where the thicc n creamy mac cheese comes from, i swore you were going to say it comes from your heart lol
Kraft will always be number 1 for me
nice.
Loving the expressions 🤌🏼🤌🏼🤌🏼🤌🏼
😂😂😂
2:20 Dr Disrespect yayayayayayaya rrraauuuul
Hey Steve, where did you get that sweet hoodie from??
I'm wondering if i can put this in a pan in the oven to hold for a large group at a party?
I made this today. I replaced about 25 g of the cheddar with authentic parm. Everyone said it was super cheesy. For me it was kind of almost bordering on too cheesy. And it seizes up so quickly. Think I'll keep playing around with it, But this was a good baseline.
Definitely agree on the noodles though. And good choice of brand.
Mad respect! One chef to another - I'm a native southerner, and that means you better be ready to deliver a "knock-your-socks-off" mac & cheese! I get a lot of compliments, so hear me out. I, like you, will base my Mornay sauce on Cheddar and some type of "American" cheese. However, to that I will add a "certain" portion of Gorgonzola and a dollop of whole grain mustard. Next level! Try it!
He didn’t use a mornay or a roux which confused me, did you watch the same video as me? He said nothing of mornay or a roux…. And also I was wondering why he didn’t use any mustard …. 🤷🏼♀️
I'm bout to make a baked Mac and cheese and I think I might try the mustard. I can't see why some acidity would hurt.
B E A Utiful!
Mix this with your rare pepper sauce. I want to know if it's any good before I try myself.
😳….yes!
Bruh if that was a velveeta box ….
Looking forward to trying this out
I like a little black pepper 3 nice spring onion l clove black garlic
What kind of 🧀 would you use to make a “luxury” version ? Parmesan, Fontina, Gruyère, Gouda ?
Cheers from San Diego California
I like using Italian Fontina (not the Danish), Gruyere, Pecorino Romano, and some Spanish Mahon; Other nice options are Taleggio, Gouda, Toma, Gorgonzola, Parmigiano Reggiano, Smoked Applewood Cheddar, Manchego. The list goes on and on, I generally try to pair 1 or 2 mild creamy cheeses to give it that velvety creaminess, and 1 or 2 stronger cheeses to add the flavor, just make sure they aren't competing flavors (try them out on a pizza or an omelette).
@@jonmsimpson. We here in Italy, in our Italian cuisine (cuisine that is often presented on this channel), have our famous “Pasta ai 4 formaggi” (Four cheese pasta) Gorgonzola, Taleggio, Parmigiano Reggiano, Groviera (Gruyere cheese). Types of cheese however that can also be varied. It's not as if there is a strict rule.
Oooh a truffle gouda!
aaaa the metric system. legit the only thing this channel lacked for us europeans!
Fortunately for you, you have access to the internet for conversion of ounces to grams. I watch a lot of foreign cooking vids, and use the conversion charts to go from grams to ounces! Works perfectly!
I didn't even know kraft made a thick 'n creamy version, only ones I've ever seen in my stores are the different shapes; shells, spirals, spongebob
Interesting recommended videos on his youtube sidebar haha
If you really want it to taste like Kraft you need to add turmeric. Says it right on the box. Gives it that yellow colour and tangy taste.
If you ever come across someone that gets spooked by ingredients that remind them of chem class, just sub out raw sodium citrate with a tbs of lemon juice and 1/2 tsp of baking soda, combine and heat in a little cup/bowl then add it to your liquid. It's not perfect (it only makes a small amount of the citrate salt) but it's better than nothing and they'll be doing some chemistry without knowing it.
The way I make my mac and cheese is with 3 cheeses in a bechamel sauce of milk, butter, and flour:
armstrong old cheddar cheese (canadian brand of cheese, has 39% moisture, 31% milk fat)
fontina cheese
smoked gouda cheese
I season the cheese sauce to taste with salt and pepper. It is smooth and creamy and doesn't require using any processed cheese.
Looks delicious but it was also a masterclass in CZcams advertising: 8 products in 8 minutes!
Love your channel sir. Here, you're spot on for the time needed to make a fracking good Mac'n cheese but you're not spot on for the price. Sure the taste and quality is there but not the cost per serving and you should have brought this in your video. For many people, price is first. you can upgrade a Mac'n Cheese but the price upgrades too.
I tried three times to heat up the milk and ran out. Each time the whey and the water separated, i tried stirring, not stirring, taking it off the second pot. What happened??
How do you bake it so it cuts like a cake?
Around here, those noodles are called Tortiglioni. Might be a branding thing though.
I don’t see the recipe in the description
AMA MIA Dats a ccreeeemy cheese BOLLA!!! ~
This might be a stupid question but how to do make sure the bowl isn’t cold?
Run hot tap water in it, or heat it in a 250° oven.
home boy just tried to get us to spend $750 to make mac n cheese 🤣🤣🤣
Still make your vodkaghettis/carbonettis till this day