Dude. I was just thinking this after making the 3 ingredient mac and cheese from your video and damn was it the best mac and cheese I've ever had. I cannot wait to try the lo cal version. So glad I found this channel man. Keep up the good work!
I second the vegan mac'n'cheese option. you won't get the complex cheese flavour you get from using various cheeses and the sauce won't be as melty but the potato, carrot, nutritional yeast "cheese" sauce works for my simpler cheese cravings and it has much less calories also.
I third the vegan mac n cheese option. There are legit so many different recipes online all with different kinds of ingredients to add to it. There are nut based ones (cashew cheeses are popular), ones based on carrots and potatoes, super complex ones like avantgardevegan's recipe, or even just a mircrowaveable one created by Mary's Test Kitchen where she made a bowl in 5 minutes.
you're ratios for mac and cheese are feeding my family, Ethan. I've been trying to be a healthy cook for a while, so I've had a reputation of failing at meals. But I've learned from you that meeting in the middle is a sweet spot and everybody loves my mac and cheese now. My secret ingredient is Pepper Jack 🤫 might want to try this yourself
Cream Cheese (melted a few secs in the micro) is better in this situation than evaporated milk, it has a rich taste but is only 90 cal per 1oz, you don't need much to emulsify the cheddar, and it doesn't add a bunch of unwanted liquid that turns the sauce into a watered down disappointment.
This is SO alien to me. We make a roux, mix in mustard and grated mature cheddar, pour in the rigatoni, top with sliced tomatoes and a bit more grated mature cheddar, and bake a bit. Sometimes we use bacon to start off the roux and add spinach or diced tomatoes, but this is so different it's incredible.
I just subscribed today. I am learning to cook now at college and these videos are really helpful. Also I can't help but admire the professional video editing and style of your videos man. Great Job
Idk if you read comments but i discovered something cool with butter. You can get away with using significantly less butter if you portion it throughout cooking. So for example instead of using 20 grams of butter when I make curry, I just use 5 or 10 at the very end and mix it in. Close the lid and kinda let the aromas sit in. Just my 2 cents.
I've just discovered your channel and - delicious recipes? calorie information? culturally accurate and diverse recipes? cooking science? handsome guy? well if you aren't the entire package
i don't like things to be that rich so i was already making this lower calorie version for years now and it is still amazing i wasnt doing your dried pasta cooking technique until recently
I'm not a vegan or vegetarian, but a good way to amp up the protein and umami is to add some nutritional yeast to your cheese or sub out some of the crumb topping.
I didn't grow up with mac & cheese (not in the U.S.). Seeing it made here and learning how many calories a typical serving contains makes me so much more empathic to why so many Americans struggle with weight loss. And that cast iron grill pan omg😍 must find where to get that..
Great analysis Ethan! I’m coming to love your videos more and more. Gotta say though, really wish you’d cooked over an open flame and made your own pasta like Sohla did 😆
Hey Ethan, I would love if you could calculate the grams of fiber per serving in the macro breakdown! I know it's more work, but I really like comparing the fiber to carbs ratio in my food, and I think other people might like it too. My fav mac and cheese "hack" is to replace about half of the macaroni with cauliflower florets. Once it's all covered in cheese sauce, I don't miss the extra pasta as long as there's still some of that al dente chew in each bite. Love your channel, thanks for making great content!
i was having the same issue with chickpea pasta and then i realized the box or the website not sure which one recommends rinsing it when you’re done cooking. My chickpea pasta tastes amazing now 🍝
This shit is seriously helping me stay lean. I work out a lot but these recipes help me scratch that itch of eating unhealthy and still keeping my calories about the same as a “healthy” boring meal.
Well whether you like mac'n'cheese also heavily depends on ones habits of eating. Take me for example, some weird German person, I absolutely despise this dish, because it's beyond the definition of too much cheese.
My parents once used the leftover cheese from a fondue (cheese and a little white wine welted together in a pot) and put it in a "Mac & Cheese" It was awesome apparently
Hi Ethan, can you cover some bread making basics for the whole wheat versions. I observe that if I apply the same techniques used in regular bread making on whole wheat base I don't get the same results. Thanks and appreciate your content
I'm not getting anything for plugging a product but fibergourmet has macaroni pasta that is just as dense and chewy as regular pasta for 1/2 the calories. I began using that for all my pasta dishes. In my experience, its MUCH better than chickpea shells and still lower calorie and only slightly more expensive.
I just watched this video and have a cheat I use. I use boiled cauliflower instead of noodles, in a salty pot (optional dash of oil), usually with a chicken bouillon and other spices like garlic powder. A quick boil gets it to a good al dente-noodle texture, and removes all of the cauliflower flavor. You can then get a little more flavor with the cheese by using half & half and cream cheese (no flour) and whatever cheese you want, having saved so many calories in "noodle". Finish with a tbsp of butter for a nice gloss, and it's actually a really nice cheat. Toss in baked chicken for more protein
Amazing video as always but you aren’t getting the full thickening power from the cornstarch, most starches have to be boiled for at least a few seconds to reach full potential, otherwise the particles in the starch don’t fully gelatinize
I know this is an old vid now, but I'm working through your back catalogue 😸 Do you have info on how cooking your pasta the day before and chilling to convert digestible starch into undigestable resistant starch changes the calorie/fibre profile?
grocery stores in my area don't carry block American cheese. i've looked for it when i was doing my grilled cheese experiments and found only slices. for that matter, i can't find block parmasan either.
You should watch Adam Reguseas video about mac and cheese with emulsifying salts. It makes a far superior creamy cheese sauce and it's cheap and wildly shelf stable. Yes it's not a common ingredient you'll have lying around, but neither is chick pea pasta.
As someone who loves mac and cheese, I'm gonna have to do both of these. One of the most unexpected things I've started doing lately: mac and cheese with a diced tomato topping (put on after baking). I went to a restaurant that served their mac with tomato sauce on the side and was baffled. Fast forward, it cuts through a lot of the fat to make it feel like a lighter dish and ends up working quite well with it and I do it whenever I have excessive tomatoes that need usage. I've done the 2 and 3 ingredient mac and cheeses before. I think one challenge is I don't inhale my food, and once you move away from the classic macs, what you get is a meal that tastes... decent, but after a few minutes, it solidifies into a block that is at best, meh, and at worst inedible. I feel like what I really want is a home-version of a box mac and cheese, something where it's "cook pasta, strain, throw in the knob of butter and milk, then add the cheese element... and your done". But that is mac and cheese... except between shredding and the variety of way you can make the sauce, it suddenly takes double the time as I want to spend. And I feel like pre-shredding the cheese is bound to end in disaster somehow. I mean, there's a reason the pre-shredded stuff uses anti-caking agents.
I’d recommend subbing turmeric for the mustard. When I make sauce in pan I tend to add some paprika and turmeric, heavy cream and some goat cheese. Definitely not the most healthy way of doing it, so toss in some bacon and white wine before you reduce. It’s incredibly heavy so portion size tends to be pretty small just out of necessity.
Ethan sweetie, you’ve gotta work on the spillage/things on the counter style. Haha. It’s always everywhere. Love your videos though- that’s why I keep coming back:)
Any advice on clean up? I love this recipe but it’s taking a lot of elbow grease and wrecking a sponge with congealed cheese every time I make it. (Not stopping though!)
Hi Ethan, the calories seem a bit off. Normally calroies can be counted by the following parameters: 1g fat = 9 calories 1g carb = 4 calories 1g protein = 4 calories 1g ethanol = 7 calories When I calculate you restaurant calories ((76*4) + (52*9) + (31*4)) it comes out to 896 calories instead of your 834 amount. When I calculate your lower calorie option ((50*4) + (25*9) + (41*4)) it comes out to 589 calories instead of your 555 amount. Your point of the video is still sound, but both the restaurant and low cal options are slightly higher. Anyone able to tell me why? Could it be something I'm doing incorrectly on my end?
I think he calculates it by using the labeling on packages, and there may have been multiple instances of half a gram of carb/fat/protein/ethanol, that ended up not being accounted for in the total, but were a part of the calories calculated. That is just a guess though.
Since you like Mac & Cheese so much, you should give the traditional German/Austrian dish "Käsespätzle" a try! You should be able to find plenty recipes online (I think j kenji lopez alt has a version as well!)
to lower the cals even more, you can sub out half of the cheddar cheese with fat free cheddar. it won't melt completely, but with the fats and sauce from the rest of the mix, it will still melt enough.
The way he said garlic pepper at 2:33 really just did it to me, man.
gorlic paper
Pæpur
I’m glad I’m not the only one,
I noticed that too, sounded like a weird editing mistake
Ethan has the look of a junior officer in the Austro-Hungarian army
His last name is Polish and I think he mentioned in a previous video that he's got Czech ancestry so that checks out.
Very specific
He is Czech
Yeah his last name is polish af meaning bread man lol
Ethan *is* a junior officer in Austria-Hungarian army.
6:49 "50g of protein, 25g of fat and 41g of protein" 😅
That's a lot of protein!
The math doesn’t add up it more like 589per serving
CZcams AI has been pushing Mac and Cheese my way HARD these past couple of days. now you drop this?! Ethan.. are you secretly a robot?
It wouldn't surprise me if they get ideas via the algorithm like everyone else.
Same here haha. I’ve just seen a video about a fella who has only eaten Mac and cheese and nothing else for the past 17 years
Not surprised, just came from Babish's 18th century mac and cheese to this...and I am not complaining! LOVE mac and cheese!
To me it was fried rice
@@TheGreektrojan yeah....gets really annoying
It's fantastic having a macro-conscious recipe video series.
This lower calorie series is by far the best on youtube!!
I too know whats it's like to be unable to avoid cheese sticking to my facial scruff
Not sure why, but it feels super weird to see you here.
same with semen
@@BruceCruce I-
One ingredient that pairs really well with Mac and cheese: broccoli! It adds bulk to the meal and tastes great.
peas and cauliflower too!
@@coolcatx1626 hate broccoli. I might try the peas and cauliflower.
@@ggundercover3681 hate cauliflower so ima do peas and broccoli 😉
Aw hell yeah! Great idea!
Yeah but be sure to steam the broccoli before adding otherwise you'll get a funky flavored mac and cheese.
Dude. I was just thinking this after making the 3 ingredient mac and cheese from your video and damn was it the best mac and cheese I've ever had. I cannot wait to try the lo cal version. So glad I found this channel man. Keep up the good work!
I learned that I’m still lactose intolerant.
We have 3 children with it, I used goat's milk for years until they started to produce the lactose free milk. It works fine to make mac and cheese.
@@lenalyles2712 cool beans. Thanks for the tip!
I second the vegan mac'n'cheese option. you won't get the complex cheese flavour you get from using various cheeses and the sauce won't be as melty but the potato, carrot, nutritional yeast "cheese" sauce works for my simpler cheese cravings and it has much less calories also.
I third the vegan mac n cheese option. There are legit so many different recipes online all with different kinds of ingredients to add to it. There are nut based ones (cashew cheeses are popular), ones based on carrots and potatoes, super complex ones like avantgardevegan's recipe, or even just a mircrowaveable one created by Mary's Test Kitchen where she made a bowl in 5 minutes.
In the same boat. Had the daiya mac and cheese. Absolutely terrible. Tastes like cardboard.
you're ratios for mac and cheese are feeding my family, Ethan. I've been trying to be a healthy cook for a while, so I've had a reputation of failing at meals. But I've learned from you that meeting in the middle is a sweet spot and everybody loves my mac and cheese now. My secret ingredient is Pepper Jack 🤫 might want to try this yourself
Shit. Pepper jack mac sounds good
This series is so helpful, for those of us on low cal lifestyle/diets. Thank you.
Cream Cheese (melted a few secs in the micro) is better in this situation than evaporated milk, it has a rich taste but is only 90 cal per 1oz, you don't need much to emulsify the cheddar, and it doesn't add a bunch of unwanted liquid that turns the sauce into a watered down disappointment.
Tip, when adding cornstarch, add it to a couple tablespoons of water on a small bowl. Mix in that so that you don't get lumps in the main bowl.
I made your restaurant style version, it was my first homemade mac n cheese! And it was so good! Thanks man. Every recipe you put up here is a delight
I love how these videos are about being lower calorie and not low calorie
i really love this idea! props to you for doing this, i love all your videos a lot and i admire the effort you put into them
This is SO alien to me. We make a roux, mix in mustard and grated mature cheddar, pour in the rigatoni, top with sliced tomatoes and a bit more grated mature cheddar, and bake a bit. Sometimes we use bacon to start off the roux and add spinach or diced tomatoes, but this is so different it's incredible.
Absolutely LOVE this series and wish more channels did stuff like this, I really hope you make more ❤️
Looks great!!! Love the health/fitness focus on this channel, really useful!
I just subscribed today. I am learning to cook now at college and these videos are really helpful. Also I can't help but admire the professional video editing and style of your videos man. Great Job
5:51 - ethan was definitely eating the cheese lmao
Idk if you read comments but i discovered something cool with butter. You can get away with using significantly less butter if you portion it throughout cooking. So for example instead of using 20 grams of butter when I make curry, I just use 5 or 10 at the very end and mix it in. Close the lid and kinda let the aromas sit in.
Just my 2 cents.
Im loving this channel. Found you recently and wanna be where you are in a year especially after seeing you blow up recently..... keep it up bro.
I've just discovered your channel and - delicious recipes? calorie information? culturally accurate and diverse recipes? cooking science? handsome guy? well if you aren't the entire package
This looks amazing, I cant wait to try it
My favorite series. Thanks ethan for the insights
Garlic "PEEEEPAR". ITSA ME ETHAN!!
You done it again sir. Could not stop smiling once I saw the macros. Will try this this soon. Thanks!
Ya'll let's keep this guy's channel growing with some likes. One of my favorite cooking channels to watch!
love these series!!
Tip for the Carnation Milk: poke another hole in the other side of the top of the can for air flow!
Wow I’m going to make this like, right now. That looks amazing!
Love love the 'lower calorie' videos! So well done and actually delicious. God bless you sir 🙏
Great video! Just a note, you've got top caption still saying "Restaraunt style version" at 6:44 where lower cal version is discussed.
Yes, but how do I make 18th century lower calorie Mac and Cheese?!
ask sola!
@@sweetjaz9998 or Stump Solah 🥁
Add nutmeg.
man do i love this channel
Waiting for this 👌
Love the recipes bro and especially how much you love mac and cheese
I love this, would be interesting to see a review from a second person who doesn’t know which one is which too! I fw your work tho
why do all the cooking channels seem to cook the same thing all at once D:
I'm spoiled for choice
because they arent
They all got the idea from the same place
@X Lo did adam post a video today? I see nothing new for him
Indian food now.
They following the trend, they following Food Insider
Thank you for using pork panko! I never knew that was a thing and we follow keto. I cant wait to try it.
I see "Let's break it down" in the description and all I can think of is doodoo🎵Watch the breakDOWN🎵 from Colin and Samir lol
i don't like things to be that rich so i was already making this lower calorie version for years now and it is still amazing
i wasnt doing your dried pasta cooking technique until recently
I'm not a vegan or vegetarian, but a good way to amp up the protein and umami is to add some nutritional yeast to your cheese or sub out some of the crumb topping.
american cheese is so sweet and rubbery. i think the closet we have in australia is processed cheese which isnt really cheese at all.
I didn't grow up with mac & cheese (not in the U.S.). Seeing it made here and learning how many calories a typical serving contains makes me so much more empathic to why so many Americans struggle with weight loss.
And that cast iron grill pan omg😍 must find where to get that..
Great analysis Ethan! I’m coming to love your videos more and more. Gotta say though, really wish you’d cooked over an open flame and made your own pasta like Sohla did 😆
Under rated channel. I’m disappointed I didn’t discover you any sooner lol
Great video!
Hey Ethan, I would love if you could calculate the grams of fiber per serving in the macro breakdown! I know it's more work, but I really like comparing the fiber to carbs ratio in my food, and I think other people might like it too. My fav mac and cheese "hack" is to replace about half of the macaroni with cauliflower florets. Once it's all covered in cheese sauce, I don't miss the extra pasta as long as there's still some of that al dente chew in each bite. Love your channel, thanks for making great content!
i love this series
i was having the same issue with chickpea pasta and then i realized the box or the website not sure which one recommends rinsing it when you’re done cooking. My chickpea pasta tastes amazing now 🍝
This shit is seriously helping me stay lean. I work out a lot but these recipes help me scratch that itch of eating unhealthy and still keeping my calories about the same as a “healthy” boring meal.
I haven't tried them but I'm pretty sure Barilla has some +Protein pasta. It might be a nice compromise between Chickpea pasta and normal?
I feel so bad for all the lactose intolerant people out there.... mac and cheese is heaven! And this was the video I was waiting for. Thank you Ethan!
Don't feel bad for us some causes are worth fighting for and most of us are more than willing to be mac and cheese martyrs lol
I don't need your pity
Well whether you like mac'n'cheese also heavily depends on ones habits of eating.
Take me for example, some weird German person, I absolutely despise this dish, because it's beyond the definition of too much cheese.
My parents once used the leftover cheese from a fondue (cheese and a little white wine welted together in a pot) and put it in a "Mac & Cheese"
It was awesome apparently
You deserve more views ‘ well done 😍😍🎶
2:33 𝓖𝓪𝓻𝓵𝓲𝓬PErPAAAA
Hi Ethan, can you cover some bread making basics for the whole wheat versions. I observe that if I apply the same techniques used in regular bread making on whole wheat base I don't get the same results. Thanks and appreciate your content
Had a thought, gonna try using Greek Yogurt in place of milk and use the pasta water to thin it out.
I'm not getting anything for plugging a product but fibergourmet has macaroni pasta that is just as dense and chewy as regular pasta for 1/2 the calories. I began using that for all my pasta dishes. In my experience, its MUCH better than chickpea shells and still lower calorie and only slightly more expensive.
It's fun to watch the dad from inside out cooking
Ethan! I enjoyed this video. I'll try it for sure.
Could you please help the internet with lasagna, but healthier?
I might be hungry but I feel like I can smell this as you are cooking it 😂
Do you have a cook book? I want that cook book.... I know u have a website but i think a book would be awesome
Yo this dude is srsly underrated
I just watched this video and have a cheat I use. I use boiled cauliflower instead of noodles, in a salty pot (optional dash of oil), usually with a chicken bouillon and other spices like garlic powder. A quick boil gets it to a good al dente-noodle texture, and removes all of the cauliflower flavor. You can then get a little more flavor with the cheese by using half & half and cream cheese (no flour) and whatever cheese you want, having saved so many calories in "noodle". Finish with a tbsp of butter for a nice gloss, and it's actually a really nice cheat. Toss in baked chicken for more protein
Amazing video as always but you aren’t getting the full thickening power from the cornstarch, most starches have to be boiled for at least a few seconds to reach full potential, otherwise the particles in the starch don’t fully gelatinize
3:25 this is exactly what i was looking for🙏
I know this is an old vid now, but I'm working through your back catalogue 😸
Do you have info on how cooking your pasta the day before and chilling to convert digestible starch into undigestable resistant starch changes the calorie/fibre profile?
I try to use these videos to improof my calorie intake
grocery stores in my area don't carry block American cheese. i've looked for it when i was doing my grilled cheese experiments and found only slices. for that matter, i can't find block parmasan either.
You should watch Adam Reguseas video about mac and cheese with emulsifying salts. It makes a far superior creamy cheese sauce and it's cheap and wildly shelf stable. Yes it's not a common ingredient you'll have lying around, but neither is chick pea pasta.
The american cheese he used has the same sour salts as Adam used.
Sorry, but is that a Charles Cushing print behind you? Looks very familiar. Love you stuff!
Thank you you’ve saved my life
As someone who loves mac and cheese, I'm gonna have to do both of these. One of the most unexpected things I've started doing lately: mac and cheese with a diced tomato topping (put on after baking). I went to a restaurant that served their mac with tomato sauce on the side and was baffled. Fast forward, it cuts through a lot of the fat to make it feel like a lighter dish and ends up working quite well with it and I do it whenever I have excessive tomatoes that need usage.
I've done the 2 and 3 ingredient mac and cheeses before. I think one challenge is I don't inhale my food, and once you move away from the classic macs, what you get is a meal that tastes... decent, but after a few minutes, it solidifies into a block that is at best, meh, and at worst inedible. I feel like what I really want is a home-version of a box mac and cheese, something where it's "cook pasta, strain, throw in the knob of butter and milk, then add the cheese element... and your done". But that is mac and cheese... except between shredding and the variety of way you can make the sauce, it suddenly takes double the time as I want to spend. And I feel like pre-shredding the cheese is bound to end in disaster somehow. I mean, there's a reason the pre-shredded stuff uses anti-caking agents.
That Barilla protean + pasta is pretty good and I think has closer flavor and texture to regular pasta.
I’d recommend subbing turmeric for the mustard. When I make sauce in pan I tend to add some paprika and turmeric, heavy cream and some goat cheese. Definitely not the most healthy way of doing it, so toss in some bacon and white wine before you reduce. It’s incredibly heavy so portion size tends to be pretty small just out of necessity.
This version sounds absolutely divine 😋
But can I eat the whole pot is my question
Your videos are great.
nutritional yeast is a great cheese alternative for lower calories
Where did you get that cast iron from? 🙏🏽
I love these videos
Do you need the chickpea "fluff" in the lower calorie version to get it to emulsify together or will it get it together on its own?
Ethan sweetie, you’ve gotta work on the spillage/things on the counter style. Haha. It’s always everywhere.
Love your videos though- that’s why I keep coming back:)
Please consider substituting or suggesting substitutes for evaporated milk as it's not as widely available outside the US. Thank you!
Any advice on clean up? I love this recipe but it’s taking a lot of elbow grease and wrecking a sponge with congealed cheese every time I make it. (Not stopping though!)
Yes
My Mac and cheese recipe: protein penne noodles, 1/3 block of velveta, half stick of butter, milk to texture. It’s amazing and simple
Might even be a 1/4 of velveta
*@ **5:53**, Ethan looking like the rest of us making Mac with that cheese on his chin. Irresistible xD*
If you're not using the chickpea pasta and you're not getting the slurry effect, is there something that you should do instead?
Hi Ethan, the calories seem a bit off. Normally calroies can be counted by the following parameters:
1g fat = 9 calories
1g carb = 4 calories
1g protein = 4 calories
1g ethanol = 7 calories
When I calculate you restaurant calories ((76*4) + (52*9) + (31*4)) it comes out to 896 calories instead of your 834 amount.
When I calculate your lower calorie option ((50*4) + (25*9) + (41*4)) it comes out to 589 calories instead of your 555 amount.
Your point of the video is still sound, but both the restaurant and low cal options are slightly higher. Anyone able to tell me why? Could it be something I'm doing incorrectly on my end?
I think he calculates it by using the labeling on packages, and there may have been multiple instances of half a gram of carb/fat/protein/ethanol, that ended up not being accounted for in the total, but were a part of the calories calculated. That is just a guess though.
you literally dropped this at the perfect time
Can i use light cream instead of evaporated milk?
Since you like Mac & Cheese so much, you should give the traditional German/Austrian dish "Käsespätzle" a try!
You should be able to find plenty recipes online (I think j kenji lopez alt has a version as well!)
Spatzle has no flavor.
@@taylortait1 your mom has no flavor
I make a cauliflower Mac and cheese with added ground beef. Optional bacon bits topping.
Cauliflower & cheese is to die for! I can't decide if it's a healthy sub for Mac 'n cheese or a decadent version of cauliflower!
@@eringalin2075 i consider it a decadent version of cauliflower
to lower the cals even more, you can sub out half of the cheddar cheese with fat free cheddar. it won't melt completely, but with the fats and sauce from the rest of the mix, it will still melt enough.
Ethan and Babish in sync today lool
if you guys really want less calories use fibergourmet brand macaroni. half the calories of normal pasta.
Came here to say this too