the only mac n cheese recipe you’ll ever need.
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- čas přidán 20. 08. 2024
- You may be wondering what the heck Welsh rarebit (a British beer-and-cheese spread served on toast) and mac ’n’ cheese (no explanation needed) have to do with each other. Allow me to explain (in my new cookbook More Is More!): we’re transforming that beer-and-cheese spread into a creamy béchamel sauce, tossing it with pasta, topping it with bread crumbs, and baking it until golden brown and bubbling, for the best of both worlds. Worcestershire sauce, dark stout, and Dijon mustard make up the backbone of this British pub-inspired mac ’n’ cheese, and two whole bunches of greens baked right into it cover your vegetable quota for dinner.
Ingredients:
PRODUCE
10 garlic cloves
14 ounces leafy greens, such as kale, spinach, collards, and/or mustard greens (about 2 bunches)
DAIRY
6 tablespoons (3⁄4 stick) unsalted butter, plus more for the pan
1 1/2 pounds mixed cheeses, such as extra-sharp cheddar, Gruyère, Emmenthaler, and/or fontina
1 1/2 cups heavy cream 2 cups whole milk
2 ounces grated Parmigiano Reggiano (about 1⁄2 cup)
PANTRY
Kosher salt and freshly ground black pepper
12 ounces curly pasta, such as cavatappi or rotini
1 (12-ounce) bottle of dark beer or stout, such as Guinness
1⁄3 cup all-purpose flour
3 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1 cup panko bread crumbs
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Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Max Karpylev (Mopinset Color)
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
I really like this format, with the ingredients and equipment pictured
Beer bechamel? What a plot twist. What a time to be alive.
Everyone’s so creative 🤢
@@Luciferisking512 As someone who has spent a decent amount of time in and around Wisconsin, I can say you’re missing out if you haven’t had beer-cheese sauce.
Reporting back after making this for Christmas (Day) dinner. Solid mac and cheese that was enjoyed by all! I balked at the amount of Worcestershire and mustard, so I only added a tablespoon and a half of the former, and a tablespoon of the latter. Sprouts vegan Worcestershire worked great. Cheeses used were fontina, Gruyère, Port Salut, and sharp cheddar, all from Trader Joe’s.
Next time, I’d add even more greens, as my voluminous-looking bunch of green chard cooked down to almost nothing. The sauce ends up staying pretty loose, which I prefer to a baked mac and cheese that can be sliced into a square. However, there’s a lot of sauce for not even a full pound of pasta, so next time I’d either up the pasta to a full 16 oz or reduce the cheese to a pound (and the rest of the bechamel accordingly).
I absolutely love your channel. I enjoyed watching you on BA (you were my fave) but I enjoy this new endeavor even more. Your casual style while teaching without being too “teachy “. Getting a glimpse into your relationships and everyday life is quite refreshing. I know it is a lot of work doing what you’re doing but please please, continue. Your take on delicious food is so accessible to us home cooks. Thank you, thank you, thank you!!
So last year I made a similar mac dish for the holidays with different cheeses and what I discovered was while it was soooo tasy it really had stopped being mac and cheese and was a fancy new pasta dish. Everyone liked it but they all felt like they weren't getting that familiar down home comfort food they were used to. So keep that in mind as you prepare something like this for Thanksgiving or Christmas.
Love this!!! FYI rarebit is actually Welsh! 🏴🏴🏴🩷🩷🩷
It's even in the name of the recipe. Welsh rarebit.
This makes sooo much sense as to why my Mac and cheese variations have failed, I kept trying to make it richer (creamier) but neglected the salt! Definitely will be trying this one out soon 🫶🏾 thanks kween Molly
Just finished making this and can’t recommend it enough. Honestly a rare example where the hyperbolic/clickbait title wasn’t far off the mark. The finished dish shines a light on all the elements I never knew tradish mac n cheese really needed a boost on - the rarebit flavor takes something delicious but can be a little one-dimensional and adds a huge amount of great, savory complexity. The inclusion of the greens helps ‘grown-upify’ everything as well, and is a great counterpoint to all the richness to boot.
All in all a big winner, and a great example of M’s philosophy of big, bold flavors. Go salt or go home. Will definitely make this again.
Awww , there is Tuna. She is beautiful. I am going to try this Molly. Looks delish.
I just ate dinner but you've made me wanna go to the store to grocery shop just for this meal and nothing else...maybe a bottle of wine
love watching you cook Molly , i learn alot . I think i would have taken a bigger swig off that Guiness though . LOL
No capital letters were harmed in the titling of this video.
Greens/veggies should be a staple in every mac and cheese receipe imo. I just love how the flavor and texture can just cut through the creaminess and fattiness of the cheese sauce.
Alright we’re about to make this for thanksgiving
Hell yeah shove all the greens up in my mac n cheese!! This looks INCREDIBLE. Fattening, but incredible 🤤😍
Molly gonna get me kicked out of thanksgiving
that's what friendsgiving is for, silly 😉
this looks absolutely perfect
This looks delicious! I'm skeptical of the beer, though.
Hell yeah Molly. That looks delicious
Looks so frigging good!
I love this! Thank you for sharing this
the bechameeelllll🤩🤩
my fav chef :D
Broccoli or sprout of Brussels is also good 😋
I often add broccoli florets to mac & cheese.
I’m feeling grate, let’s have some mac and cheese.
Looks delisch but she didn’t take a bite 😔 loved seeing Tuna, always a highlight
Molly is the better new Martha.
ok graphics and branding team!!!!!
This is basically cheese soup with a side of pasta
Wouldn't it be a Mornay after adding cheese?
pretty much, but mornay has egg yolks
@@Lazy_Laplante Classically a Mornay is literally just a béchamel plus cheese (usually gruyere). It is definitely more common to add egg yolk now.
Something I've been doing a lot lately is using sodium citrate in my sauce. 😋
Hi, this looks incredible and just in time for thanksgiving, truly a gift. For thems of us who are sober and don't even cook with alcohol, any suggestions for replacing the stout?
They make a non alcoholic Guinness!
Ooh dare I replace my tried and true Mac and cheese with this for Christmas?
I’ll tell my doctor about that more fat needs more salt thing
Thoughts:
I like the addition of Guinness.
I'm a little skeptical of your take on salt, especially given how much parm you add.
I would use 2x more bread crumbs.
Bacon. 'Nuff said.
An American pronounced Worcestershire sauce correctly. Hallelujah!
bangin🔥
You broke my béchamel bone.... the way my head lowered 3 inches when you cracked that Guinness.... have I been ignorant to beer béchamel being a thing, or did you just cause a glitch in the Matrix
Would Arugula stand up to this type of cooking? I feel like it might not last like a hardier green like kale and chard.
Can I use 16oz pasta or will that mess it allll up 🥲🤣
That ain't 12oz of Guinness lol.
Molly it’s Welsh not English
Molly, Americas Test Kitchen is now using your font. They just shared a video with the More is More font lol 😂😂 Well, it is not exact but it did make me think it was your video, hmm🤔
🎉🎉🎉
Irish girl here. My ancestors would be likely very very confused to see Guinness used in this way (admittedly debatable whether that counts as genuine Guinness…). For me it’s an “everybody’s so creative” moment but in fairness I haven’t tried actually this and fair play for the creativity.
Putting ale in cheese sauce is a British thing. (A dish called Welsh Rabbit.) but why just use ale when you can use Guinness, because as we all know, Guinness is good for you!
@@letarogers6380I reckon the Irish tourism industry ever so slightly exaggerate the health benefits for financial reasons😅 I’m still waiting on my Welsh neighbours to comment on this Irish Welsh fusion, curious about their thoughts!
Like how she thought this would be a good idea is bonkers
Tuna!
Can I say I love this recipe….but I hate slicing garlic? It’s like recipe for nicking my fingers 😂
All those greens must release so much water when this bakes. The sauce still looked really wet, even that toasted panko at the end doesn't fix it on the 2nd batch in the film.
It's pretty good if you season and pan-fry the kale crispy before combining. Loses the moisture, gains flavor.
wHAT ABOUT BLANCHING IN THE PASTA WATER?@@ze_ep
@@ze_ep Hm maybe, I just don't want a salad baked into my mac n cheese, bout would like one on the side personally.
the font. I just can't....
that font is hard to read
Rarebit is Welsh 🏴🏴, not English
Not saying you shouldn’t but why beer?? Is it gonna taste like beer??
One of the fonts is a bit unreadable🥲
16 seconds in and rarebit is English??? Don't let Wales hear that.
This looks interesting but why would you put giant letters over the finished product? Especially when you cannot see finished product without said giant letters covering it in your intro.
I think that's a 16 oz can...
Wales is not in England
salt savage
Not your kid's mac and cheese...
😍🥰😍🥰🥰😍😍🥰😍😍🥰💞💞💞💞✨✨✨
In the ingredients overshot it only shows Gruyere over a plate of cheese, you're missing the other ones used. Also 1lb of greens in a mac and cheese? No. In a lemony side salad. Yes.
A Welsh thing, not English 😊
Free Palestine 🇵🇸
"the only mac n cheese recipe you’ll ever need" haha yeah give this to any kid and get their opinion on that.
I’m not religious but the day I saw she did her new book signing at a church I unfollowed. She lost humility and I think the decline in views confirms more fans are noticing. RIP to the golden years of Bon Appetit.
but here you are commenting on her videos and boosting her engagement !!! you really showed her !!
Booooooooo vegetables