Beginner's guide to STOVETOP MAC AND CHEESE
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- čas přidán 26. 03. 2020
- Even in quarantine don't have to rely on the blue box if you want some mac and cheese. Instead, you can combine the pantry ingredients of macaroni, evaporated milk and fridge stable cheddar cheese to perform the fastest method for creamy stovetop mac and cheese, you don't even have to strain pasta.
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When I was really depressed in high school I once didn’t eat for four days and when I did eat again I wanted Mac and cheese so I tried to make the evaporated milk method but I bought condensed milk accidentally it was gluey but I was so hungry it tasted like liquid gold
🤣 great story, man! High school was depressing.
Hope you’re doing better :)
I was just reflecting how pointless, uninspired and institutional the entire High School & Elementary experience was.
The working world came as a relief. Relative normalcy and purposefulness. An actual life.
School is a machine for turning people into corporate robots. See John Taylor Gatto. And fasting is the only health remedy anyone ever needs. See Loren Lockman and Herbert Shelton.
Mac and cheese was my depression food too.
Warning: this method doesn't scale up to larger batch sizes. I tried making a double batch, and in order to get the pasta even close to submerged, I had to use a lot more water, and the end result was inedibly runny. Using a relatively small amount of pasta in a large, flat pan is absolutely essential for this method to work.
Thank you for your research!
Thanks for sharing! ♥️ I'm usually scaling down big recipes and have run into my share of "OMG WTF OMG 😭😭" moments when cutting in half doesn't work lol.
you can either drain most of the remaining water when the noodles are cooked or use a larger skillet, that should fix it! Alternatively, you can use less water and stir frequently so not all of them are submerged but they still cook evenly.
I think you could accomplish scaling by cooking the pasta normally, then removing pasta and reducing the pasta water while you add the pasta to another pot with the scaled evaporated milk, then add the reduced pasta water and cheese and stir thoroughly.
Makes sense because of the square-cube law. But if you're stirring constantly, you can probably get away with just reducing the amount of water. It won't cover the top noodles, but those will get rotated to the bottom regularly.
I always add a tsp. Of mustard powder to my stovetop Mac and cheese, along with a little ground black pepper.
Alternatively, to reheat Mac & Cheese (especially KD), simply throw it in a skillet and fry it. The cheese browns and turns delightfully crispy. Done this way, I prefer leftover KD to fresh stuff.
Yes, l Iove the crispy cheese bits !
That's the way my family reheats spaghetti too.
w/ butter.
That's implying I leave leftovers.
I totally agree
Cheddar and Gruyère are the best for mac and cheese
I’d recommend a teaspoon of dijon mustard or even regular mustard
I always throw in a humping tablespoon of ground mustard into my Mac and Cheese! People fight over the stuff and are always surprised when I share the recipe.
Just tried the recipe with regular milk + shredded parmesan and it was a great success ! I also added some stir-fried broccoli, frozen peas and ham to make it more nutritious, will definitely do again !
Amazing! Love the 3 ingredient method, you learn something new everyday. I also like panko butter toppings for an interesting texture to the mac n cheese side dish.
Dude, this is good. Thank you. I'm abut 5 bites in, eating while writing this.
I have an idea that I want to try with this recipe. Instead of cooking in water, cook the pasta in chicken stock, like a risotto.
Cooking pasta in chicken stock sounds like an insanely cook idea, I may have to do that for myself sometime soon?
My sister does that with hers in our instant pot! It is soooo good!
Throw some browned butter in there too for heaven
@@sameash3153 I assume you mean at the end when adding the cheese?
@@Monchesky yes
Tried this for the first time yesterday, I'm shocked at how easy & tasty this method is. This'll be my go-to now!
The egg and milk sauce way remains my favourite since I ate it growing up. Cheers to you for being the first CZcamsr I've seen that actually mentions it.
Was looking for a homemade mac'n cheese recipe to cook for my lady and you just saved me brother! Thank you very much, hope you blow up in YT!
1:46 - Yung Swiss...that's my rap name
Pleased to make your acquaintance, Yung Swiss.
Yung provolone
2 Awesome methods, but I have to give a shoutout to Frankie Celenza and his Passotto v2 method for Mac and Cheese! Still my absolute fav!
Enjoying my first bowl! Great recipe, made it with a bag of milk that was about to go. Not exactly quick but very, very delicious!
I made this tonight with sharp cheddar and monteray jack. It was sooooo good!
The reheating tip is brilliant! Thank you
I first encountered this stove-top method from Frankie Celenza (I think he called it the "Pasotto" method). Since then, I cook mac and cheese on stovetop, never in the oven. It's easy and quick to do, especially when you want to binge watch on Netflix while eating! And it serves as a springboard for loads more mac-and-cheese ideas. I recently cooked mac-and-cheese with bacon jam! Yum yum yum!
Now I will do the regular milk method! Thanks, Ethan! Now I know why you keep showing up on my recommended videos. :D
I substuted the milk/evaporated canned milk for instant powdered milk with some butter, a table spoon of white cheddar powder and Mexican shredded cheese blend, added a bit of salt at the end and it was easily the best Mac and cheese I've had in a long time. Thanks for the video and inspiration!
the timing, editing and pace of the video is perfect
Made it loved it. Thank you Ethan ❤
Great recipe! Just a heads up though:
If you decide to swap for a different pasta (Didn’t have Mac, swapped for penne) add an extra 1/4-1/3 cup of water and cook for an extra 2-4 minutes to make sure cooked thoroughly. My first batch of pasta came out a little undercooked.
I usually toss in vegetable medley (peas, corn, carrots) and top it with hot sauce or horseradish.
Another option is to make an equal batch of chili (or just from a can) and top one with the other (dealer's choice).
Your reheating method is a godsend!
Awesome! I can’t wait to try it!
I'd consider myself a bit of a Mac and cheese aficionado; I have made and enjoyed it many ways, it is my ultimate goto comfort food and I can safely say that this the best method I have tried. I used 4oz mild cheddar, 2oz mature cheddar and 2oz aged gouda and it was a sensation.
I just made this with a Shullsburg smoked Swiss and cheddar and chicken sausage. Best Mac and cheese I've had in my life.
Hey Ethan, I just had to write to tell you this is the best, easiest and cheesiest mac n cheese recipe ever, thanks for the great vids!!!
I'm gonna try this tomorrow, Ethan. I've always baked mine and haven't had optimal results so thanks for the tips!
Glad to hear it! If you still want that baked top, I've thrown a bread crumb based topping on with some extra cheese and throw the whole cast iron under the broiler for a minute or two.
I just made this with the evaporated milk method, and GOD was it good. And I’m picky about my Mac n cheese to begin with. The only thing I changed was using Gouda instead of gruyère since it was a little cheaper. It wasn’t grainy at all and the roasted poblano and chicken addition was great! The Mac n cheese alone already with the Gouda gives a hint of bacon and it’s delightful.
I just prepared it for my lunch and posted the video on my channel, sooo delicious 😩😍
How to cook good mac and cheese is why i clicked the video. How I can make it a meal is why I loved the video and how best to reheat it is why I am looking forward to the next video.
I love the piano music as it transitions to the get down
Thank you so much
This is amazing
Ethan, buddy! Delicious. I have long been a boxed Mac and cheese guy, but the evaporated milk did it. I did double the recipe and it worked. Also, I will put it a bit of salt in the future, but this is a winner. Made it with shells. Will use more Parmesan and try a few different cheeses. A tip, let the sauce cool and thicken a bit before serving. Loved it, you won me over!
I like this video, I'm going to try this out.
i have to try this immediately.
This was super informative! I'm makin me some mac n cheese tonight!
This recipe changed the way I make mac and cheese. It works so well. Soooooo creamy. I always make it too thick tho.
This was amazing I just tried it it was creamy and cheesy
I would love to see a video on the mac & cheese creations. The chicken & poblano mac was the best part of the video.
love this
definitely going to try the chicken mac you made, What I do is throw some homemade bolognese and cut up andouille sausage and it's my favorite dish to make ever
A can of tuna is also great to add some more protein into your mac and cheese.
We don't really have the american style mac and cheese here in Spain. But in an example of converged evolution and just trowing into a pot whatever we had at home we re-invented from scratch this recipe. We use the typical straight macarroni instead of the elbow ones and the cheeses are also different, but it's great. To get the tuna extra flavorful, i drop the tuna into the pot and sear it with its own oil, so i get some protein caramelizarion, the i deglace it with the milk, re add the macarroni and add the cheese.
Thank you! I swapped out the Gruyere as it was too strong for me personally, of the 4 oz I do 3 parts Gruyere 1 part Mozarella and it "softens" the taste a bit and is perfect.
Pretty good!
Ok I must be a psychopath, but I can eat cold and hard to chew through Mac & Cheese no matter what. I can eat it any way possible
hard
( ͡👁️ ͜ʖ ͡👁️)
i don't think that's crazy. mac & cheese is one of those foods that still taste fine when it's cold.
You're like my friend who can't tell the difference between stale chips and chips that haven't gone stale
@@erik2910 LMFAO 😂
It's not weird. I mean good food is still good food even if it's cold. I like cold pizza for example.
It was really good 9/10
I love how you pronounce ‘gouda’ and ‘beemster’
the only blue box I trust is Kraft... for nostalgia sake
Hamburger helper as well, but it's Mac and cheese + basically
Kraft sold out, they lowered their quality to save a few cents per box. The noodles split apart and its just a bowl of mush. It's trash now. R.I.P. Kraft
HavokBWR ikr, the noodles are just mush and the ‘cheese sauce’ tastes disgusting now, their organic one isn’t as bad
so you trust a chemical artificial "food" product how nice
@@ilikeslushxp4377 food is food, kraft ain't kill no one
god if I had a pan of freshly made mac n cheese in front of me...yeah i'd eat like half of it right there lol
Half I'd eat it all
@@Skoodildoodle same 💀
@@Skoodildoodle samee i wanna make some but is 6 am 💀
I usually finish like a whole box of Kraft mac'n cheese by myself I'm pretty sure I can eat a whole pan of mac
This dude just dropped in a Oaxacan cheese option. You've earned my sub!
I'll be honest I'm italian but I never heard about mac and cheese so now I am very curious and will absolutely try it tonight
This is a fire video, bro
You've got to try sodium citrate. I also like using it to emulsify some cheddar in chili and some parm or moz in tomato sauce. It also emulsifies the fats already in the dish.
Edit: Since it's so easy to see right through me, I'm also going to say wine makes a huge improvement to Mac and cheese. I use an ATK recipe and sub a half cup of the water for wine. And smoked gouda + 1 tsp sodium citrate instead of American.
Adam Ragusea moment
I bought sodium citrate because of Adam and it works truly great
thicc boi ah I see ur a man of class. vinegar 🍗👉
I had been using Adam's method for years without knowing the science behind it before watching his video. Basically, I've always added just a little processed American cheese to any blend of cheeses that I'll be melting (grilled cheeses, mac and cheese, etc) knowing that it just melts smoother and creamier.
But this method is basically doing the same thing, except instead of using sodium citrate it uses wheat starch. Limiting the cooking liquid and using evaporated milk means the resulting emulsion has a very high starch content which is working to stabilize the emulsion.
I just read your title as Soviet mac 😂 it made my day, I’m sorry
Just made this. Good one man. Suffering rn because im lactose intolerant but worth 💕💕💕
Bruh it's hard. I'm making this before heading to work rn. Sorry co-workers lmao
Lmao
my favorite is to Kraft it up with milk and couple eggs, butter, salt, pepper, and a drop or two of ghost pepper sauce.
I love that you are using Aldi ingredients. I love some Aldi.
I make this all the time now. My kids do not know how lucky they are.
I would love to try this dish! That looks very very cheesy and tasty 😍 But! cheese in Thailand is way toooooooo toooooo expensive 😅
Use plastic cheese
why is that
@@alejandroalonsosanchez2418 low demand
@@samuraiboom1363 low fat content cheese that struggles to melt so it burns?
@@alejandroalonsosanchez2418 asian get dirrihea from and lactose pills too expensive they poor
Yo I gotta try this
Rao's is fantastic
I just had to come back to this video to say that this mac and cheese gave me some of the worst flatulence I have ever experienced in my life. 10/10 would recommend
Cool instructions bro. Gonna try this. The website listed in the video description is missing a hyperlink.
Have you ever tried the sodium citrate method? Adam ragusea had a pretty nice video on it and it always turns out pretty good for me. That being said, I will be trying out the evaporated milk method ASAP!
Curious how did you like it? I've done the citrate method a few times but this looks good!
Okay I don't know how the off the shelf evaporated milk tastes. But I adore, I absolutely adore the taste of evaporated milk, that's been evaporated out of regular cow or buffalo milk, even without sugar as the more you evaporate milk, it starts gaining little sweetness. It's probably the things already inside that we couldn't taste before because of all the liquid.
It's probably me being used to something called 'Khoya' it's basically milk with all it's liquids evaporated. Indians use it in pretty much all the sweets we make.
Kheer(A sweet, milk and rice dish) made with evaporated milk is one of my favourite things to eat.
The roux method is the superior method in my book and although not quite as easy, really not difficult either
I just tried the milk version, but used full fat milk instead of the low/no fat milk used here? 8 ounces was not nearly enough, it was evaporated away before the pasta was half cooked, so i slowly added more milk while doing my best to retain a simmer in the cast iron pan. Eventually, we had at least 12 ounces of milk in there, but the end result was still pretty great!
This is the only recipe that I made from CZcams, that looked exactly like the Original! AND FUCK IT'S SO GOOD
Ok I'm ready 🤔
This video lowkey underrated
I'm lactose intolerant yet I still watched till the end
My not so secret additions to the evaporated milk method are calcium citrate, beer and chipotle en adobos
Looks tasty. I really wish you had bigger bowls though
Haha I used small ones so they fill up quicker and you can see the ingredients/food
Eating it now. Went a bit too heavy on the Kurkuma but still tastes delicious and hey Kurkuma is healthy so 😅 also I have done goofed. My noodles didnt cook enough. I should have added more milk since my noodles are the low quality ones, also used a pot. 😣 I'll do it right next time tho.
Evaporated milk in tea and coffee is 👌🏼. Creamier and richer than regular milk.
My mom has recently started doing this!
The best way to mix things up when you're day 3 into eating a leftover pot of chili is to make mac and cheese exactly as you did the first way, and then put a big scoop of reheated leftover chili into the bowl. Much better than any recipe you'll find for 'chili mac' as a single dish.
TOTALLY AGREE AND SUPPORT THIS!
Last Mac I made with high quality organic butter and organic whipping cream instead of the suggested margarine and milk. Super silky texture, and only the insane saltiness of the package of seasoning made me toss some of it out.
I like to drain my pasta instead of cooking right with, the extra starch is all well and good for helping to creat structure for the sauce but I feel like it tightens it up too much, regardless of how much extra milk or water you add. Haven't done it in awhile though, maybe I'll have to try it out again.
Great recipe and great beard as well sir!
Much appreciated dude!
It was the punch for me lol
OMG man, stop this MADness.
I have 1 month left on my diet. Then this will be my life, making foods from every singel one of your videos :)
You’re going to diet then go to your old diet?
@@kylekoenig4730 Just up the Calories a bit. But i gues, we see in a few month how that goes with all this amazing foods here.
adding bacon to the sauce kind of like carbonara is mad good
or sausage... mmmmmmm yum
Is there a visual way of telling if you added enough milk/ water to your pasta?
1. I worry that adding too little may result in the pasta having this gooey, gummy and sticky texture from the starch released.
2. Adding water as I go can result in waiting for the batch to reheat to boiling, even with hot water.
3. Milk is simply just trickier than water because it may burn or bubble over
I am Andy in Toy Story 2 and Adam Ragusea is Woody now that I've discovered you. "I don't wanna play with you(adam) anymore"
Unfortunately, we don't have "American cheese" in Australia, except for McDonalds. I freaking love that cheese and I want to be able to buy it! I can't, and it makes me sad.
As for making mac and cheese, I have another option. Cook the mac to the required consistency and drain well. Put back in saucepan. Add at least 6 slices of your favourite cheese. Yes, cheese slices. Add more if required. Melt through on a low heat. Add some milk to make it thinner. Perfection!
Thanks! I'm excited to try this method. I've always made a roux and then the cheese sauce. Always ready for a better mac and cheese. Yum.
@Ethan, I know you're using a cast iron skillet. I have never used and don't have one. Will the recipe be ok in other pans?
The Fannie farmer mac & cheese recipe is the best
That's not the Blue Box that's normally referenced. I feel repressed. This is repression.
Exactly my feelings on the matter.
I just cook pasta, drain then add whole milk butter and shredded cheese, mostly sharp cheddar, , Mexican blend is great too. stir it all together add fresh black pepper and your done simple
I’ve been using evaporated milk as the base for my Mac n Cheese. I didn’t even know it was a thing! I’m just lazy
i always store my left overs in vacuum bags with my food saver so reheating is just drop the bag in hot water from the freezer and since it was frozen right away the absorbing never took place comes out like it was the first time every time for everything really.
Do you need to use a whole bag of shredded cheese or is there other ways to get it super creamy?!
Would love to see you solve how to get creamy on a budget with less cheese lol
I have now tried the milk version twice with different pasta and milk the milk always starts to stick to the pasta. I add more second time i kept adding milk but the sauce is still grainy tasting (not like normal smooth mac and cheese) and i can barely taste the cheese. I used the exact same measurements (except i used gouda and white cheddar for cheese. What am i doing wrong?
I always add a sizeable quantity of caramelised onion and a healthy dose of finely chopped chillies.
Next video: dessert Mac and cheese
Is there a way I can make it without milk at all? perhaps by using butter instead?
I wonder if I could incorporate nutritional yeast to up the cheesy flavor?
You have a mustache made by the gods themselves