$1 vs. $25 Mac and Cheese (At Home)
VloĆŸit
- Äas pĆidĂĄn 13. 05. 2023
- It's time to figure out what's the best mac and cheese. Can a $1 mac and cheese really be that good? Is a $25 mac and cheese worth making? And how does one of the best chefs in the world (Massimo Bottura) actually make his mac and cheese? All these questions and more will be answered đ€
#macandcheese #cheese #cheap #expensive #foodreview #cooking #easyrecipes #michelin #finedining #massimobottura #italianfood
Just so you know, the sauce for mac and cheese is actually a mornay. The base is a bechamel, yes, but adding cheese makes it a mornay.
Thank you. I was gonna say it.
Imagine the real reason for the 7 different cheeses and 3 different pastas from Chef Massimo's version was either because the fridge broke down and he needed to use everything up, or that he had to mix up the cheeses and pasta because he did not have enough of a single flavor to make a batch.
All joking aside, I wonder how long it took him to develop this recipe? The complex flavors and textures seem to make it worth trying out.
he actually has said that it started as a way to use up whatever cheeses he had left in his fridge! as long as you have a mix of sharper cheeses and lighter flavors i think you can actually swap out cheeses here and there
I love how easy Kraft is but I think I will try the 10$ one
And I have try to make one but I put pork in it and it was probably the best Iâve ever had
Here's my special mac & cheezy recipe:
- mozzarella cheese
- cheddar cheese
- ricotta cheese
- diced tomatoes
- caramalized onions
- macaroni or fettuccine pasta
- chopped spinach
- pepper
- oregano
- cumin
- paprika
Serve with broccoli!
That sounds amazing, will have to try it some time, ratios?
This format of video is so addictive and well made, keep up with this!
i was just thinking how strangely addictive his videos are lol... although I always worry his food will get cold 'cause he's talking đ
I was surprised to see a sauce packet with the Instant Mac and Cheese - I've mostly only seen powder mixes before! :) Nice video!
me too! it was def better than expected
@@ligier I also want to add that I appreciate the way you expressed your opinions! You didn't "make fun of" the Instant Mac and Cheese and instead, highlighted the positives about it too. :) Not everyone has the money or energy to make a 25 USD Mac and Cheese, so it's nice that you acknowledged that there is still something to appreciate in a microwave meal. Your content comes off as welcoming to others, even if some can't experience a Michelin star meal.
I think thatâs why it said âDELUXEâ on the packaging.
from now on i will never be able to unhear gru- vineboom -yere
Love these types of videos! Thanks for making this
Good stuff, I prefer the $10 one myself. There's a couple of things I would do differently though:
1. The pasta in the video is stuck together, most likely because it was sitting in the strainer while cooling, sticking together due to the leftover starches. To prevent this, you'll want to rinse the pasta and introduce it to some fat right away. You can do so by either tossing it straight into the cheese sauce right after rinsing, or sprinkle a few tablespoons of oil while rinsing.
2. If you plan on reheating the mac and cheese in the microwave, consider using sodium citrate instead of (or in addition to) the bechamel sauce. Regular cheese sauces separate easily if you go a few seconds over in the microwave, while the stronger emulsification from sodium citrate makes it more difficult to do so.
3. Make sure to mix the pasta well with the cheese sauce, you want as much sauce inside the pasta as possible as one of the best things about mac and cheese is when the mac pops with the cheese sauce.
4. Lastly, use 50% more cheese sauce than in the video if you're putting it in the oven. The mac in the video looked a little dry and that's because you want to add more cheese sauce than you think you'll need (not just enough to cover the pasta, but enough to drown the pasta). The baking process will cook off this excess and give you the amount of sauce that looks right (as seen in the video pre-bake).
You should definitely season your breadcrumbs, i just use mixed italian herbs but you can use whatever you want
Truly great content!
Could you add a written recipe/ source for Massimo Bottura's version? I seem to be getting conflicting instructions online
What witchcraft did you use to stop the Kraft from boiling 1/2 itâs water out of the container and flooding the microwave?
curious how you'd compare homeroom in oakland to the 3 michelin star mac, they came out with a recipe book a while ago with a different pasta i thought really worked when i tried it
I love all of this guy's content. well informed and edited well. he's been to Alchemist but never had Kraft mac n cheese... its ok, you can live a little too!
love your vids
thank you đ€
I was taught to make the normal homemade Mac n cheese, pretty much what you made, but I bought a jar of sauce & used that but not altering anything else, & it tasted great & it was just easier, so I stuck with it, my basic version did include fresh nutmeg moz & tasty cheese, fusilli pasta, Panko crumbs & extra cheese for the top,oh yeah, & B A C O N you need bacon!
Thereâs actually an old version Mac n cheese of a type which IS used with spaghetti, no other pasta, then chicken, bacon & mushrooms added. Thereâs a name for it but it escapes me right now.
To end, awhile back my Mum gave me some of her good old version, & damn it was SO damn good, Iâve to,d her if she ever makes it again, double it for me! Sometimes MUMS really DO know, & cook, best!
I'd be curious to see you tackle something like lasagna or pizza, 2 dishes that can be very simple and tasty, but can also be very sophisticated.
Love your stuff. But did get a chuckle out of the never had Kraft comment.
man all of them look so good, but broke me can't afford to buy the $25 one..
Real southern style macaroni and cheese is stiff . I just use extra sharp cheddar. Milk,
salt and pepper flour butter.
I use elbow macaroni
QUESTION: Mac in Mac and cheese stand for Macaroni pasta.. so do you think it still be mac and cheese if theres other pastas?
Hope o get some thoughts on this question
If you want to be pedantic, then technically no. But it's widely accepted to use any short pasta shape.
Problems with the $10 cook - the pasta and cheese were not mixed prior to adding the breadcrumbs, leaving the inside of the pastas empty and vulnerable to compressing and losing their shape with further cooking. The bechamel was explained too briefly - making a good bechamel takes time, and there was no explanation that the final sauce was called a mornay. Also, there was no white wine or sodium citrate, meaning there is no way the parmigianno reggiano (having been added last) is going to clump and have undissolved protein crystals, giving the sauce a gritty texture.
Personally, the $25 version isn't that appealing to me, seeing as the three different pastas feels gimmicky. The cheese selections are nice; I'd be more inclined to make this in the form of a cheesy lasagna presentation, which I'm confident is the inspiration for the layering of different cheeses.
We need Choco to taste test next time. He has very refined palate.
Nice!
Boxed Kraft mac and cheese but use half & half in place of milk and mix together the butter dry mix and half and half together to create a monrnay. Before adding to pasta.
Hands down beats everything. If i want to change it up some hot honey and red pepper flakes
Awesome vid, finally a comparison vid by a youtuber where the top tier isnt some shit with gold leaves put on it. Just a vid suggestion, you can make different tiers of biryanis
You have the Anova oven, nice.
Im just wondering if you named your dog after final fantasy series
ah. since i don't like the sharpness of cheese and draw the line at gouda, I think i would just add some extra gouda to the instant mac and cheese. or make the 10$ one with cheeses I actually like
I still love the taste of the Kraft BOX mac n Cheese...NOT the Insta one....Also that Home made one looked REALLY dry. Though the last one looked hella good...but I HATE Goat milk cheese and the Blu mould type cheeses. So Kraft is still my Fave and my comfort food.
The Kraft insta is $3.50. The original box is $1.25.
having more than one pasta in the same dish makes me irrationally angry
ME: Where the heck did he grow up? That he has never tried mac and cheese? Is he American?
Fun comparison Massimos mac and cheese is really interesting - I am trying to only imagine what it must taste like.
I love videos like this nice work!!đ
Probably just grew up wealthy.
He has never had KRAFT Mac and cheese.
if you look into his bio he grew up in San Fran. So heâs an American.
Plain is king
Hello sir, I found out that you were looking for thumbnail designer
cool spoon
I like the mornay sauce mixed with the pasta rather than poured over (and under) it. Both the $10 and $25 Mac and Cheese recipes look dry to me; I want mine really creamy, even saucy. And rather than a crunchy top, I prefer a "leathery" top - the kind of texture that comes from a saucy, creamy pot of pasta thoroughly mixed with the sauce. And maybe with some extra grated Parmesan cheese. Because parm.
I will eat any Mac & Cheese, I like it all
#2 Mac & Cheese looks best. I'm mostly vegetarian. đ
I am that lactose intolerant friend đđ
It's a morney sauce... A bechamel with cheese
As a Southern woman...mehhhhh...Why ur pasta stuck together? breadcrumbs don't go on top of Mac...everrrrr. The third one...Michelin why? It's so weird. However, I have added parm and blue cheese to my cheese blend occasionally to boost the flavor.
I was spoiled by my mom and can't eat Kraft mac and cheese. But that's okay because her homemade mac uses regular Kraft cheese.
Seriously the best mac and cheese I've ever had is chik fil a
Cavatappi or Scoobi Doo is the only noodle acceptable
100 percent of all nutrients and vitamins daily dosage in one food substance please
why your shirt like that 11:25
I've never heard a rue be called bechamel before.
a roux is just flour and butter, when you add milk to it it becomes a bechamel!
Gotta pass on the goat cheese
"Because of its cost and ingredients, it's not that accessible to most people."
It's only $25. It's expensive for mac&cheese, don't get me wrong, and if you're living on food stamps, I wouldn't recommend making it, but if you can afford door dash, you can afford to make this mac&cheese. Just saying.
đ„ first
Also love the vids
legend đ„
Who has never had craft Mac n cheese. đź not judgmental just shocked
Ull Dentay
ma l'ultima era una pasta al forno bianca
Actually sir that Mac and cheese is exactly for the lactose intolerant as the vast majority of us enjoy suffering and will eat obscene amounts of dairy
you literally just said breadcrumbs breadcrumbs. panko literally translates to breadcrumbs. Pan=bread, ko=crumb
a lot of people donât know what panko is so saying panko breadcrumbs helps give context
3:53 them feet
:OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
The first really is the only Mac and Cheese. First Mac is for the Macaroni pasta, so without it it isn't a Mac and Cheese, but the pasta you are using and Cheese. Secondly the whole and breadcrumbs or ham and anything else except the MACARONI AND CHEESE makes it no longer a mac and cheese, two ingredients you should be tasting pasta Macaroni and a cheese sauce.
p A nko
You lost me at "crunchy topping". Sorry dude, that's how you ruin Mac and cheese.
These are so goo the videos I mean
Ngl, this video was kind of cheesy (ba dum tis)
gouda one