I got mine today; scanning QR codes! You need to have book signing; I need my book autograph; this cookbook is fabulous; the pics are wonderful! Congrats!!!❤
Sorry I had to type it out bc Imma make this in a couple of days! Southern Baked Macaroni and Cheese Recipe by SimplyFoodByTy Ingredients • 1 pound cooked elbow macaroni, al dente • 3 large eggs, uncooked and scrambled • 2.5 sticks of Kerry Gold butter, divided • 1/2 cup of all purpose flour • Cheeses: o (1) 8 oz bar of cream cheese o (1) 8 oz bag of shredded Monterrey jack; o (2) 8 oz bag of sharp cheddar cheese, divided o (1) 8oz bag of shredded white cheddar o 8 oz of cubed mozzarella cheese o 16 oz of cubed Velveeta cheese • 2 cups of whole milk (divided, see in steps) • 1 cup of ½ and ½ milk • ½ cup of sour cream • 2.5 tablespoons of sweetened condensed milk • Seasonings: o 1 teaspoon pepper o ½ tablespoon of seasoned salt o 1 teaspoon paprika o 1 teaspoon creole seasoning Steps 1) Preheat oven to 350 degrees. 2) Cook the macaroni in boiling salted water until it reaches al dente; drain the macaroni and pour into the baking casserole dish. 3) Add in one stick of butter to the macaroni; stir until it dissolves completely in the pasta and set aside. 4) Heat a heavy duty/deep non-stick pan on med-hi heat and melt 1 stick of butter. Add the flour and cook the roux until raw flour is gone and is thickened (1-2 minutes). 5) Add 1.5 cups of cold milk, continuously mixing the entire time. Also add 1 cup of ½ and ½ at this time. 6) Add the following cheeses: cream cheese, Monterrey jack, mozzarella, Velveeta, white cheddar cheese, and 1 of the bags of the cheddar cheese. Mix well on med-low heat. 7) Add the sour cream; mix it in very well. Proceed to add all of the seasonings and the sweetened condensed milk. Stir until cheese starts pulling off from the sides. 8) Add the last half cup of whole milk. Stir to mix in well (cheese sauce should still be thick). Remove from heat and set aside. 9) Pour the scrambled eggs into the macaroni and mix well to ensure the eggs completely coat the pasta. 10) Add batches of the cheese sauce on top of the macaroni and stir completely and carefully. Do not fret if some cheese sauce is left over-save it for another time! 11) Smooth out the mac n cheese in the casserole dish; add the last bag of sharp cheddar cheese on top and even it out. 12) Cut up the ½ stick of butter and sprinkle it on top of mac and cheese. Bake for 45 mins. 13) Let it cool for 10-15 mins. Thank the Lord for giving you the patience to wait them 15 mins and enjoy!!
This is undoubtedly God's work. The last final ingredients should've been stated: 1. 1 cup of Ancestral guidance 2. 2 tsp of thank ya Jesus 3. 1 1/4 cup of angel whispers on high 4. 1 stick of love 5. 6 cups of thankful tears of all the RUclips watchers who understand the divinity of this mac n cheese recipe.
I’m like where can I find curry goat butter... 🤦🏽♀️.. my sister is like “do you mean Kerry gold” .. ohhhhh lmaoooo Edit.. thanks for all the love and glad you all had a good laugh.. much love to you all.. ❤️ 🤗
Hearing your voice around the holidays has become a tradition of its own in our home. Thank you for this recipe!! Our holidays are full of flavor because of you!
I don't get the negative comments, it's southern baked macaroni and cheese. It's clearly meant for holidays (twice a year most,) not a weekly meal. Everyone knows this, no reason to show your bushiness. I'm a health fanatic but I know when to turn that shit off for Thanksgiving.
When you understand the logic behind it, only then everything will make since. A Northern man who has factories and machines doing all the hard labor will end up storing all that extra calories, while a Southern man who works by his hand and walks alot will end up burning all that calories. That is to say this was back in the days, currently am not sure what are the circumstances. I am not American but the same principle could be observed in every nation..
@@tyja1107 You know what you need to stop for real. Healthy people die EVERY DAY from UNHEALTHY PEOPLE DISEASES. My health and physical E.D teacher used to ball me about my weight and nag me on how slow I ran or the food I ate during lunch. Wanna know where he is right now? Ashes in the sea. Yep thats right. He dead baby boo. Wanna know how he died? A FUCKING STROKE. Got the announcement on my way to his class on a Thursday morning. Will never forget it. Class was cancelled. Imma live my life like I might die the next day and eat some MUTHER DUCKING MAC AND CHEESE.!
YOU'RE WELCOME! 🤎 Ingredients: 1lb elbow macaroni 2.5 sticks of butter (Kerry gold if possible) 8oz Monterey Jack (Shredded) 8oz sharp cheddar + 8oz to top (Shredded) 8oz white cheddar (Shredded) 8oz cream cheese 16oz velveeta cheese 8oz mozzarella (Shredded or cubed) 1/2 cup flour 2 cups whole milk 1 cup half and half 1/2 cup of sour cream 1tsp black pepper 1/2 Tbsp of seasoning all 1tsp paprika 1tsp creole seasoning 2 1/2Tbsp sweetened condensed milk 3 Large eggs Directions: Preheat oven to 350° Boil noodles in salted water until al dente Drain Pour noodles in baking pan Add 1 stick of butter to noodles and set aside Melt 1 stick of butter in pot add flour (to make roux) Let roux cook about 2-3 min (Keep Stirring it) Add 1 1/2 Cups of whole milk, Half and half, all cheeses (Except for 8oz bag of Sharp), and sour cream Let cheese melt down Add seasonings, condensed milk, 1/2 cup whole milk Let everything continue to melt Beat eggs, add to noodles, and stir Pour cheese sauce over noodles and mix Once everything is combined smooth down Sprinkle 8oz bag of sharp cheese on top Cube 1/2 Stick of butter add to top Bake for 35-40min
I became an American Citizen earlier this week, we were trying to find the most "American" food to have for our party.... yup its mac n cheese... this mac n cheese... thanks bro!!!
I've been using this recipe for 2 years now (2023) and my friends and family say my Mac n cheese is the BEST they've ever had. Im making this dish this weekend requested by family - its become my signature dish. Thanks to this channel.
I am 6'8", 380 lb white man. Tatted up and shaved head. I get a lot of stereo typed personality labels thrown my way. I had to give this description in order for you to picture me high pitch squeeling after I watched this video. Great job sir can't wait to make this!!!
Y’all in these comments talking about health... This isn’t the mac and cheese you make every day. This is for special occasions only. Like he said, it’s expensive. Cheese and milk aren’t cheap 😅
I made this yesterday and Baby…when I tell you I almost ate the whole pan…Thank you so much. I’m not a cook but you brought out the cook in this seasoned girl! 😊
Recipe: 1 1/2 cups whole Milk, plus 1/2 for later 1 cup of half and half 2 and 1/2 sticks of butter ( 1 for roux, 1 for coating noodles, and 1/2 for topping at end) 1/2 cup all purpose flour 1lb macaroni noodles 3 large eggs 8oz of each- Cream cheese Sharp cheddar White cheddar Mozzarella Monterey jack 16 oz velveeta 1/2 cup sour cream 1tsp pepper 1/2 tbl Seasonal All 1tsp Paprika 1tsp Creole seasoning 2.5 tbls sweetened condensed milk 8 oz sharp cheddar for topping
I’m Mexican/Spanish American and we don’t usually eat mac and cheese for thanksgiving but this is the first year I’m gonna make it. I’m SO EXCITED this looks so good!!!
I mean, it's over 5 lbs of cheese and butter to 1 lb of mac. The mac is like a seasoning at this point. Idk if he's legally allowed to put mac in the name. lmao
Here is the ingredients list for shopping! Gonna be making this for thanksgiving [update] it was amazing and everyone loved it!! 1lb elbow macaroni 2.5 sticks of butter (Kerry gold if possible) 8oz Monterey Jack 8oz sharp cheddar + 8oz to top 8oz white cheddar 8oz cream cheese 16oz velveeta 8oz mozzarella 1/2 cup flour 2 cups whole milk 1 cup half and half 1/2 cup of sour cream 1tsp black pepper 1/2Tbs of seasoning salt 1tsp paprika 1tsp creole seasoning 2Tbs sweetened condensed milk 3 eggs
Today's my son's birthday and he asked for mac and cheese. I'm no expert so... after checking out some other channels , I decided to follow your recipe. The result was amazing!!! This is the best mac and cheese I've tasted and my son was so happy! Thank you so much for sharing.
When I tell y’all I followed his instructions to the T and honey my family is from Chicago , Georgia, and Louisiana and they all was going back till it was gone!!! This the recipe
Pearlena Alan when I tell you it came together just like he said, it came together JUST LIKE HE SAID! , I had to use my large wok because that is the only thing that I knew for sure wouldn’t stick or burn the cheese. One thing I can say to make it easier, is have your cheeses already opened and set aside to just pour in. I tried listening while doing so I would follow exactly and I got hot, sweating and all trying to get the cheeses in the wok while still stirring. It does get thick but man it’s so good. I had to hide some so it wouldn’t be all gone. It isn’t cheese overload, it’s just the right amount. And when I warmed it up it taste just like it did the first day🥰😘😌. It was so pretty and golden and the edges was amazing. Not all burnt and black. But I did use Kerry gold butter. I followed to a T and I am hooked. I’m waiting on the peach cobbler recipe🥳🙃
Hello, thank you for posting a real review. Did it have any sweet taste to it at all from the condensed milk? Did iit have a stringy consistency or pizza like taste from the mozzarella cheese?
@@SLBaines It didn’t even taste like I put that condensed milk in it. It was cheesy and ...All I can say is , I always failed the Mac and cheese till I found this recipe and I will forever try what he says. I have to admit, I lied at first and said it was all me, then I had to tell my momma where I got it from because she knew I was lying🤧. But please try it and follow to get the true results
Made this for Thanksgiving today and it came out AMAZING. I was trying to keep the price down so I halved the recipe and just used sharp cheddar, cream cheese, and pepper jack (meant to use Velveeta but we forgot to buy any) and topped it with French fried onions. My mother said it was the best mac & cheese she's ever eaten.
hahaha me too, 11:06 "now I promise u u dont need any more cheese than this" lol and that said with such a confidence, so hilarious and to finish me off, puts anoter HALF STICK of BUTTER on that whole cheese behemoth lol omg
I made this recipe for the first time on Thanksgiving last year..was so happy and proud of myself because EVERYONE loved it!! Needless to say I’m making it tomorrow lol
Ok. First of all. Thank you for going straight to the recipe and not taking 20 + minutes to begin. Second of of all I love, love, love your commentary throughout and explanation on your ingredients. I am going to try this recipe this Thanksgiving!! Thank you so much.
Seriously ! The commentary is so helpful and not at all "extra" or just plain annoying. So engaged, so detailed and passionate I love it omg . Such a helpful cooking video .
@@elviraterrazas7144 please help! He says 1 pound of macaroni. I couldn’t find elbows, but similarly sized Orichiette pasta. Is 1 pound 8oz of dry pasta? Or two cups? What size pan is he using here?!? I need HELP!!! Thanksgiving Eve emergency! 🆘 🚨 🚨 🚨!!!
@@stevenrodriguez9655 ok, so 4 cups of dry pasta is generally a lb. however that is a smaller pasta, I would probably do more. Also, you can use a standard size pan you would use for baking a cake -9x13. Hope that helps.
I am now the official Mac and cheese maker in the family! And yes it does cost a pretty penny! I usually have to double the recipe because the first time I made it we ran out. I swapped out the mozzarella for Gouda, Monterey jack for aged white cheddar let me say chef's kiss, I can't explain the difference but, even the family members who don't "season" their food are in love with it. This recipe has changed the game, thank you so much!!!
For people who aren't used to super rich traditional Southern mac and cheese, I've made this recipe a few times now and reduce everything in half *except* the amount of pasta, and it's still incredibly rich and amazing!
@Catwoman Hooah Oh, I have no doubt in my mind that Ty's OG version is incredible. But the "lighter" version also really hits the spot! I'm so glad to have found this recipe and its subsequent variations through Ty spreading the joy of cooking. May we all enjoy good foods in all of our favorite versions. :)
Catwoman You tell no lies, but I really do enjoy the fresh seafood from the entire Eastern seaboard and New England though. I really want to know do you really drink unsweetened ice tea!?
@@Lioness_Es I'm from Texas and I drink unsweet lol. I like the taste. I normally try to drink nothing but water, but I'll occasionally do unsweet tea.
Made a test run of this...changes I made were to boil my noodles in chicken broth, I used 1 and 1/2 lbs of elbow noodles, cut down the sharp and mozzarella so that I could add gouda. I also froze my butter at the end so that I could grate it and evenly put it on the top. SOOOOOO BOMB!
@@djtye8379 true! And its a lot of food too ( lets be honest.....a lot of cheese.... 5 LBS worth. Lmao) , so well worth it... plus the leftoverscould be frozen. It wouldnt last long enough in my house to do that but yeah it wouldnt go to waste either way. I can eat some good home made mac and cheese everyday. The thicker the better in my opinion. Lol.
I am making this for Thanksgiving tomorrow!!! I typed the recipe below, hopefully I didn't mess anything up. Southern Baked Macaroni and Cheese 1 lb. elbow macaroni noodles 2 ½ sticks of Kerrygold butter 8 oz. Monterey jack 16 oz. sharp cheddar, 8 oz reserved 8 oz. white cheddar 8 oz. pack of cream cheese 16 oz. Velveeta 8 oz. mozzarella cheese ½ cup all-purpose flour 2 cups whole milk, ½ cup reserved 1 cup half & half ½ cup sour cream 1 tsp. black pepper ½ tbsp. seasonal salt 1 tsp. paprika 1 tsp. creole seasoning 2 ½ tbsp. sweetened condensed milk 3 large eggs Cook noodles in kosher salted water until “just done”. Drain well (do not rinse), transfer to a baking dish and add 1 stick butter Make the roux. Add 1 stick butter and ½ cup flour to pan and stir continuously until raw flour taste cooked off. Add 1.5 cups whole milk and stir continuously until heated through. Add ½ cup Half and Half and stir continuously until heated through. Slowly stir in 8 oz each of Monterey Jack, Sharp Cheddar, White Cheddar, Mozzarella and Cream Cheese and 16 oz Velveeta Cheese. Stir until starts to come together. Add ½ cup Sour Cream and continue to stir. Once it comes together, add in spices: 1 TSP Pepper, ½ TBSP Seasoning Salt, 1 TSP Paprika, 1 TSP Creole Seasoning and secret ingredient: 2.5 TBSP Sweetened Condensed Milk. Mix well. Cheese sauce is supposed to be very thick! Once mixed, add reserved ½ cup Whole Milk and thin slightly. If too thick, add splash Whole Milk but it should be really thick! Mix 3 eggs together and stir in and coat noodles well with eggs. Add half cheese sauce and mix well. Add remaining half and mix well again. Smooth and level out, clean up and cheese sauce on side of baking dish. Add reserved 8 oz Sharp Cheddar evenly to top. Add remaining ½ stick butter, cubed, evenly on top. Bake 35-40 minutes in preheated 350-degree oven. Let stand 10-15 minutes before serving.
As a Mexican American girl from California, my people definitely eat Mac & Cheese but we don’t have any recipes for it, nobody makes it lol So this is a great learning opportunity for me, thank you so much for sharing! I need to try this!
I sat up and screamed when I saw the 3 eggs!!! So happy! This IS an award winning mac & cheese bc it's how I make mine and it wins EVERY SINGLE TIME!!!!!! You cook almost exactly the way I do! I came here just to find this! Thank you!!!!❤
You could literally do a lecture tour where you just talk about food. I can't remember the last time I heard anyone speak about food with so much understated passion.
Bruh! I highly recommend this recipe! I made this for thanksgiving and now I’m the official Mac n cheese person for the functions! Thank you so much for this recipe!
Right.....I made some Mac that was too cheesy......it's taste good but it's unnecessary......and it wasn't my best Mac either......alot of cheese doesn't means it's great Mac....ijs
I remember making this for Christmas last year, and the cousins came and other family came over. The younger ones were like, "dang, this is straight bussin'! They killed my Mac n cheese. I made it one day just randomly in the year, my family, who rarely eat mac n cheese, devoured it. Got some in the oven right now for Thanksgiving.
After making this for 2 years in a row for thanksgiving and Christmas, can confirm this recipe is a massive hit! Only alterations I made were adding an extra half pound of macaroni (mainly to accommodate the large family, and to more justify the crazy amount of cheese sauce),and adding some kind of crunchy topping on top
I made it and it was delicious. I used 2lbs of noodles with everything else the same. There was too much cheese sauce with only 1lb of noodles. It worked out prefect!
The condensed milk is so effective because of the sugar. Cheese naturally has some bitter flavors, especially cheddar. Sugar helps cancel bitter. Think sugar in coffee. edit: just to clarify, this is absolutely the best mac n cheese recipe on the whole internet
I like the bitter in cheddar so I'm not sure I would enjoy it being neutralized...I love baked mac n cheese so I'm afraid that would take away something about it that I enjoy and is nostalgic
@@Zaycream21 The bitter won't be entirely neutralized, just diminished. It is generally a good idea to balance flavors (sweet, salty, bitter, spicy, umami, sour) when cooking, but to each their own.
@@mycouchsmellslikesoda1625 I'm not saying I wouldn't try it but I would say that I really enjoy the kind I've enjoyed for years without it and without sour cream, velveeta and cream cheese. But I've seen it all in RUclips recipes for some reason lol all except for the condensed milk; that was a first for me. And I understand why it could taste good. I've had other combos that worked well before but I just don't know if I could risk all of that food to try this one to a T lol even though it looks amazing..i would rather taste it first 😏
Made this last year for the first time for two different parties and everyone was raving about it! Excited to make it again this year. Thank you for blessing us with this recipe!
Food is the way to not just a man's heart, but to anybody's heart! Congrats on connecting with your mother in law. Whatever it takes to have a happy life!
If you don't want to be automatically volunteered to make baked mac and cheese for every holiday, every Bar-B-Que, every family function, every pot-luck...then keep scrolling. I used this recipe for Thanksgiving one year. I'm now responsible for making it for the rest of my life. One pan isn't enough. Double up on the ingredients. Make 2 pans. Trust me. You'll blink and it's gone.
Tip: Do not add all of the cream to the roux at once. Add it in a little at a time and mix it well until incorporated. This will have a very noticeable effect on the finished product. It will be much creamier and have a better mouth feel.
If anyone else is making this for the holidays here is a grocery List. Grocery List • 8oz Monterey jack • x 2 8oz Sharp Cheddar • 8oz White cheddar • 8oz Cream Cheese • 16oz Velveeta • 8oz Mozzarella • Elbow noodles • Sour cream • Keri gold butter • All-purpose flower • Whole milk • Half and half • Eggs • Pepper • Season salt • paprika • creole seasoning • Sweetened condense milk
💢out of all the recipes they have on RUclips this one is the best. Been making it 3 years now. It’s literally perfect. Only difference is I grade my own cheese for maximum flavor. Trust if you’re looking for that baked Mac and cheese recipe for thanksgiving. This is the only one you need and save it!
"You don't need anymore cheese in this because there is such a thing as using way too much cheese." Says the person who just put 4 LBS of Cheese in 1 LB of Pasta!! 😂
Followed this recipe exact, only difference is I coat the top of it with mild cheddar instead of sharp cheddar and I used smoked Gouda cheese in the roux. Came out beautiful
Just when I think he’s done put away the cheese and butter. He adds some more. It looks amazing. I’ll have 3 tblsps. And please don’t leave me alone with this mess. 🤣😂😅
Your macaroni and cheese cooking method was featured on a popular RUclips channel called Watcher. The video is titled "Can I make a $300 Mac & Cheese For Shane?". He liked your cooking method and mentioned your channel. He's one of the guys from the viral Buzzfeed "Worth it" Food series. It was cool that he showed your channel name and mentioned you.
This is still THEEEEE BEST MAC & CHEESE recipe ever!!! Been doing it for 4 years straight!!! I've been named the max & cheese queen thanks to you!!!!! If you haven't tried it YOU DEF NEED to!!!!!
I truly appreciated him seasoning the cheese sauce. I think that is where a lot of us go wrong. I also season my noodles after drainage with black pepper and Lawrys. My only point would be to keep the noodles in the large pot, to make mixing the cheese sauce easier, then after proper coverage, transfer to the baking dish.
A couple of year after bookmarking this video, I finally made it! I followed exactly, even making sure I used Kerrygold butter. It turned out GREAT and was a massive success this Thanksgiving!
@@shestudios you don’t really taste it, it seems to just kind of balance the saltiness a little and gives it a really unique flavor. It’s hard to describe lol but I really liked it!
for anyone else going on a last-minute frenzy tomorrow to get groceries for mac and cheese, here is the ingredients and recipe Ty mentions: - [ ] 1lb elbow pasta - [ ] Kosher salt - [ ] 2 1/2 sticks KerryGold butter - [ ] 8 oz Monterey Jack (shredded) - [ ] 16 oz sharp cheddar (shredded) - [ ] 8 oz white cheddar (shredded) - [ ] 8 oz cream cheese - [ ] 16 oz velveta (cubed) - [ ] 8 oz mozerralla (cubed) - [ ] 1/2 cup all purpose flour - [ ] 2 cup whole milk - [ ] 1 cup half and half - [ ] 1/2 cup sour cream - [ ] 1 teaspoon black pepper - [ ] 1/2 tablespoon seasonal salt - [ ] 1 teaspoon paprika - [ ] 1 teaspoon creole seasoning - [ ] 2 1/2 tablespoon sweetened condensed milk PRE-WORK 1. Drain pasta on the drainer, DO NOT rinse the 1 lb al dente pasta that was cooked in kosher salt water 2. After draining, transfer pasta to oven-safe pan and add 1 stick Kerrygold butter to it, mix it in ROUX USE NONSTICK PAN 1. Add 1 stick Kerrygold butter, melt 2. Add 1/2 cup all purpose flour 3. Add 2-3 pinches kosher salt, whisk 4. Once all blended, add 1 1/2 cups of whole milk, continue to mix so you don’t have lumps and clumps 5. Add 1 cup half and half 6. Add 8 oz mozzarella, 8 oz Monterey, 8 oz white sharp cheddar, 8oz cheddar, 8 oz cream cheese 7. While things are still getting mixed, add 1/2 cup sour cream 8. Once it’s melted down, add 1 teaspoon black pepper, 1/2 tablespoon seasonal salt, 1 teaspoon paprika, 1 teaspoon Creole seasoning, 2 1/2 tablespoons sweetened condensed milk 9. Once it all comes together, add the last 1/2 cup whole milk 10. Preheat oven 350 degrees!!! BEFORE SAUCE 1. Add 3 large eggs whisked to the macaroni in the oven-safe pan (should be room temperature by now so the eggs don’t cook), mix THOROUGHLY ADDING IT ALL TOGETHER 1. Once thoroughly mixed, add in cheese sauce (mix with wooden spoon so macaroni is all mixed in with sauce) 1. (There was a little less than 1/2 cup cheese left that was not used) 2. Smooth everything out with back of spoon 3. Clean up side of pan 4. Add 8 ox sharp cheddar to top it off 5. Add 1/2 stick of Kerrygold butter, cubed up, top it on top of cheddar speciously 6. Put it into oven at 350 degrees for 35-40 minutes 7. After you take it out of the oven, make sure you let it sit for 10-15 minutes so it can set and come out thick and firm (b/c if you cut into it too soon, it will be a runny mess) THANK YOU TY, YOU GAINED A NEW SUBSCRIBER! CAN'T WAIT TO TRY IT OUT TOMORROW! 🥰
I made your recipe exactly as you instructed and I have to say, my life will forever be changed! Now, I did feel like I was headed towards the pearly gates...hey glory 🙌🏾...but I thank God for my upper room experience lol! Can’t wait to try your other recipes!
I’ve been making this recipe for the last 2 years for Thanksgiving & Christmas! It’s my family’s favorite thing they look forward to & now a tradition thanks to you ! 🙏🏻 I love you cause of this!!! Merry Christmas my friend ❤❤❤
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Have you guys ordered my cookbook??? The link is in my bio
I got mine today; scanning QR codes! You need to have book signing; I need my book autograph; this cookbook is fabulous; the pics are wonderful! Congrats!!!❤
@@maryeliz8799 thank you so much
Needs more cheese!
I would love to buy one. Where do I purchase it from ?
800oz! Weren't you listening?
Sorry I had to type it out bc Imma make this in a couple of days!
Southern Baked Macaroni and Cheese
Recipe by SimplyFoodByTy
Ingredients
• 1 pound cooked elbow macaroni, al dente
• 3 large eggs, uncooked and scrambled
• 2.5 sticks of Kerry Gold butter, divided
• 1/2 cup of all purpose flour
• Cheeses:
o (1) 8 oz bar of cream cheese
o (1) 8 oz bag of shredded Monterrey jack;
o (2) 8 oz bag of sharp cheddar cheese, divided
o (1) 8oz bag of shredded white cheddar
o 8 oz of cubed mozzarella cheese
o 16 oz of cubed Velveeta cheese
• 2 cups of whole milk (divided, see in steps)
• 1 cup of ½ and ½ milk
• ½ cup of sour cream
• 2.5 tablespoons of sweetened condensed milk
• Seasonings:
o 1 teaspoon pepper
o ½ tablespoon of seasoned salt
o 1 teaspoon paprika
o 1 teaspoon creole seasoning
Steps
1) Preheat oven to 350 degrees.
2) Cook the macaroni in boiling salted water until it reaches al dente; drain the macaroni and pour into the baking casserole dish.
3) Add in one stick of butter to the macaroni; stir until it dissolves completely in the pasta and set aside.
4) Heat a heavy duty/deep non-stick pan on med-hi heat and melt 1 stick of butter. Add the flour and cook the roux until raw flour is gone and is thickened (1-2 minutes).
5) Add 1.5 cups of cold milk, continuously mixing the entire time. Also add 1 cup of ½ and ½ at this time.
6) Add the following cheeses: cream cheese, Monterrey jack, mozzarella, Velveeta, white cheddar cheese, and 1 of the bags of the cheddar cheese. Mix well on med-low heat.
7) Add the sour cream; mix it in very well. Proceed to add all of the seasonings and the sweetened condensed milk. Stir until cheese starts pulling off from the sides.
8) Add the last half cup of whole milk. Stir to mix in well (cheese sauce should still be thick). Remove from heat and set aside.
9) Pour the scrambled eggs into the macaroni and mix well to ensure the eggs completely coat the pasta.
10) Add batches of the cheese sauce on top of the macaroni and stir completely and carefully. Do not fret if some cheese sauce is left over-save it for another time!
11) Smooth out the mac n cheese in the casserole dish; add the last bag of sharp cheddar cheese on top and even it out.
12) Cut up the ½ stick of butter and sprinkle it on top of mac and cheese. Bake for 45 mins.
13) Let it cool for 10-15 mins.
Thank the Lord for giving you the patience to wait them 15 mins and enjoy!!
Oh my word lol!!!!!!! Well aren’t you a rock star!
What type of seasoned salt?? Like Lawry's?
Kay Pee yes
ann1e86 iheartrecipes.com/wprm_print/11329.com/wprm_print/11329
ann1e86 iheartrecipes.com/wprm_print/11329
This is undoubtedly God's work. The last final ingredients should've been stated:
1. 1 cup of Ancestral guidance
2. 2 tsp of thank ya Jesus
3. 1 1/4 cup of angel whispers on high
4. 1 stick of love
5. 6 cups of thankful tears of all the RUclips watchers who understand the divinity of this mac n cheese recipe.
LaToya Tillis ....and Amen
NoNoNoNii It’s literally trash looking, it’s just like 3 bags of processed fake cheese on top of dollar store elbow macaroni.
😭😭😭😭
Have you done tbis recipe?? Does it really come out as good as it looks??🙂
Honest Reviews with Stephanie It looks good? You must have low standards, I wouldn’t feed this to the devil, even he doesn’t deserve this.
I’m like where can I find curry goat butter... 🤦🏽♀️.. my sister is like “do you mean Kerry gold” .. ohhhhh lmaoooo
Edit.. thanks for all the love and glad you all had a good laugh.. much love to you all.. ❤️ 🤗
LMAO!!!
Ohmygawsh lol
Walmart
It's in green wrapper
😂😂😂😂
Hearing your voice around the holidays has become a tradition of its own in our home. Thank you for this recipe!! Our holidays are full of flavor because of you!
Im getting prepped for thanksgiving. I have to refresh my mind every year for making this mac n cheese!
@@Kasekaykk ill be getting this video loaded up again for Thanksgiving too haha
Just made this. I swear I’m not exaggerating I felt like my soul was sent to the heavens 😌
😂😂😂😂😂
😂😇I hear you! I can't wait to try it...I'm salivating. It looks scrumptious.
@staircase2 😂😂😂
You almost had a heart attack that’s why. Lmao
@@Barbievel 😫🤣
I don't get the negative comments, it's southern baked macaroni and cheese. It's clearly meant for holidays (twice a year most,) not a weekly meal. Everyone knows this, no reason to show your bushiness. I'm a health fanatic but I know when to turn that shit off for Thanksgiving.
When you understand the logic behind it, only then everything will make since.
A Northern man who has factories and machines doing all the hard labor will end up storing all that extra calories, while a Southern man who works by his hand and walks alot will end up burning all that calories. That is to say this was back in the days, currently am not sure what are the circumstances. I am not American but the same principle could be observed in every nation..
Crazy how y’all tryna justify bad things for your body. The comments that you call “negative” are in deed positive.
FACTS!
@@tyja1107 You know what you need to stop for real. Healthy people die EVERY DAY from UNHEALTHY PEOPLE DISEASES. My health and physical E.D teacher used to ball me about my weight and nag me on how slow I ran or the food I ate during lunch. Wanna know where he is right now? Ashes in the sea. Yep thats right. He dead baby boo. Wanna know how he died? A FUCKING STROKE. Got the announcement on my way to his class on a Thursday morning. Will never forget it. Class was cancelled. Imma live my life like I might die the next day and eat some MUTHER DUCKING MAC AND CHEESE.!
@@velfcookie4734 Thanks for your comment. Im going to try this. I hope it taste as good as it looks. It looks delicious! Thanksgiving & Christmas!!!
I cried a single tear when you took it out of the oven.. Because the Angels did sing HALLELUJAH!!!
Lol
Lol 😂 I cried when he spooned it out
Tisa, it was like it took my breath away. I can’t wait too make Sunday dinner.
There is no doubt in my mind that this is of God *--sheds one single holy tear from inner crease of right eye--*
Amen to that!!
YOU'RE WELCOME! 🤎
Ingredients:
1lb elbow macaroni
2.5 sticks of butter (Kerry gold if possible)
8oz Monterey Jack (Shredded)
8oz sharp cheddar + 8oz to top (Shredded)
8oz white cheddar (Shredded)
8oz cream cheese
16oz velveeta cheese
8oz mozzarella (Shredded or cubed)
1/2 cup flour
2 cups whole milk
1 cup half and half
1/2 cup of sour cream
1tsp black pepper
1/2 Tbsp of seasoning all
1tsp paprika
1tsp creole seasoning
2 1/2Tbsp sweetened condensed milk
3 Large eggs
Directions:
Preheat oven to 350°
Boil noodles in salted water until al dente
Drain
Pour noodles in baking pan
Add 1 stick of butter to noodles and set aside
Melt 1 stick of butter in pot add flour (to make roux)
Let roux cook about 2-3 min (Keep Stirring it)
Add 1 1/2 Cups of whole milk, Half and half, all cheeses (Except for 8oz bag of Sharp), and sour cream
Let cheese melt down
Add seasonings, condensed milk, 1/2 cup whole milk
Let everything continue to melt
Beat eggs, add to noodles, and stir
Pour cheese sauce over noodles and mix
Once everything is combined smooth down
Sprinkle 8oz bag of sharp cheese on top
Cube 1/2 Stick of butter add to top
Bake for 35-40min
Is this the new updated recipe??
Yes! Thank you!
how many does this serve roughly!
B
How many people does this recipe serve
I'm lactose intolerant but if I die after eating this delicious, heavenly death by cheese.... It will be worth it.... Jesus take the wheel!!! 👐👐👐👐
😭😭😭😭😭
Knock yourself out I don't think cheese has a high lactose quantity
@Sundiata Keita the joke is that there's a lot of dairy in case you didnt catch that
@Sundiata Keita and I bet you're the most fun at parties. We both sound like awesome people 🖐 high five
I'm drooling a tiny bit just watching this!🤦♀️
The voice alone you already know it's going to be good.
🤣😂
When he kept reassuring us the whole time that he knew what he was doing! That was funny because he already knew what some of us were thinking.😂
🤣
ROTF😂 @the voice alone you know it's gonna be good.
Hell yeah!!! I subscribed quick when I heard him.
I became an American Citizen earlier this week, we were trying to find the most "American" food to have for our party.... yup its mac n cheese... this mac n cheese... thanks bro!!!
That's awesome, congratulations and welcome :)
Congratulations man! Party down and know that this American is thrilled to have you in the U.S.!
Congrats brother God bless u and family!!
Congratulations! 🇺🇸
Congrats bro! Wish you the best here
I've been using this recipe for 2 years now (2023) and my friends and family say my Mac n cheese is the BEST they've ever had. Im making this dish this weekend requested by family - its become my signature dish. Thanks to this channel.
I am 6'8", 380 lb white man. Tatted up and shaved head. I get a lot of stereo typed personality labels thrown my way. I had to give this description in order for you to picture me high pitch squeeling after I watched this video. Great job sir can't wait to make this!!!
🤣🤣 awesome! Good luck💪
🤣🤣🤣🤣
Oh the visual!! Too funny!🤣
😊😊😊
I'd like an MP4 of that squeal. 😂
Y’all in these comments talking about health... This isn’t the mac and cheese you make every day. This is for special occasions only. Like he said, it’s expensive. Cheese and milk aren’t cheap 😅
For real, some of us like to enjoy life
Truth
Exactly! These people are tripping.
Right it was totally with itn
Ain't that it?
Wow! He literally said "don't get overzealous with the cheese."
Then added 1 more bag.
😂😂😂
AND had half a cup of cheese sauce left over
Yeaaah, I thought it was it.. until I heard he added a ton of cubical butter on top before going to oven... 😂😂
😂😂😂 right lol
🤣🤣🤣🤣🤣🤣🤣
I’ve been using this recipe for years now!! Thank you so much! I’m literally the queen of Mac and Cheese in my community because of you 🐐🐐
are you serious im have to make this
He only had the video up few years though!? He got a cookbook or something?
Same!
Here*Here
Me too!!! My aunt, who is difficult to please.. especially when she heard I was using Velveeta… even she had to give it to me lol
“You don’t want to use any more cheese”
Trust me, I wasn’t even thinking about it.
For real. 4lbs seems like enough.
🤣
that's not macaroni and cheese it's cheese with macaroni !! looks awesome tho!! 👍
Ha!
600th like
Lol
Museums are closed cause covid and all, so I occasionally come back to this video to see art.
This comment is ✨underrated✨
He said "don't go overboard with the cheese" DUDE! You put 4 pounds of cheese in/on it! 🤣🤣🤣
Hahaha....same thing I said...lol
Kanesha Glenn 🤣🤣🤣
Exactly!!😆😆
I just died 💀
🤣🤣🤣
I made this yesterday and Baby…when I tell you I almost ate the whole pan…Thank you so much. I’m not a cook but you brought out the cook in this seasoned girl! 😊
Ok…
When you said “…and Baby…”
You convinced me.
Condensed milk or not.
Thanks sis.
Does it taste eggy?
Recipe:
1 1/2 cups whole Milk, plus 1/2 for later
1 cup of half and half
2 and 1/2 sticks of butter ( 1 for roux, 1 for coating noodles, and 1/2 for topping at end)
1/2 cup all purpose flour
1lb macaroni noodles
3 large eggs
8oz of each-
Cream cheese
Sharp cheddar
White cheddar
Mozzarella
Monterey jack
16 oz velveeta
1/2 cup sour cream
1tsp pepper
1/2 tbl Seasonal All
1tsp Paprika
1tsp Creole seasoning
2.5 tbls sweetened condensed milk
8 oz sharp cheddar for topping
It's Season All seasoning lol It's like Lawry's but it's made by Morton's
@@giannicheri6400 I love Season All Lawery is a bit to salty for my taste! Be blessed! 🙏🏽💕
Sorry for typo!
Too much cheese
@@geraldinemoore9531 Noooo!! 😁
Doctor: you've gained 30lbs since your last visit a month ago
Me: I ate an 1/4 cup of this mac and cheese
🤣🤣🤣🤣😂😂😂😂
Lmfaooo
🤣🤣🤣
😭😭😭😭😭😭
🤣😂😅🤣😂😂😂🤣😂
This was FANTASTIC!! Had my auntie 500 degrees upset with me...she USE to be the Mac & Cheese person for the holidays, lol...not anymore.
Did everyone love it? I'm planning to make this tomorrow
I found Kerigold butter but it comes in a block. Do you cut the block into three sticks?
i would like to know as well
That mac and cheese looks so ooweeey good.
My mouth is drooling
I’m Mexican/Spanish American and we don’t usually eat mac and cheese for thanksgiving but this is the first year I’m gonna make it. I’m SO EXCITED this looks so good!!!
Wow! I hope it's a hit, and makes your family want it every year after this!
Happy Holidays.❤❤
That ain’t Mac & Cheese, that’s Cheese & Mac
🧀 🧀 🧀 🧀 🧀
I mean, it's over 5 lbs of cheese and butter to 1 lb of mac. The mac is like a seasoning at this point. Idk if he's legally allowed to put mac in the name. lmao
Sab Sin 🤯🤯wow sooo truue
🤣🤣🤣🤣
😳😂😂😂
LMFAOOO
Here is the ingredients list for shopping! Gonna be making this for thanksgiving [update] it was amazing and everyone loved it!!
1lb elbow macaroni
2.5 sticks of butter (Kerry gold if possible)
8oz Monterey Jack
8oz sharp cheddar + 8oz to top
8oz white cheddar
8oz cream cheese
16oz velveeta
8oz mozzarella
1/2 cup flour
2 cups whole milk
1 cup half and half
1/2 cup of sour cream
1tsp black pepper
1/2Tbs of seasoning salt
1tsp paprika
1tsp creole seasoning
2Tbs sweetened condensed milk
3 eggs
@Connor Yu.,... Thanks a bunch!! I was definitely looking for it 🤷🏽♀️
Did he say sour cream?
thank you!!
@@kaileigh700 yes
Thank you
That’s the type of mac n cheese make cousins or siblings fight over the last piece
a whole family war
Right
Sahara Moon 🤣🤣
fighting over food is normal in particular communities
Right🤣
Tobias You are one of THEEEEE most unselfish creators EVER! You want all of us to eat good, you're a WHOLE BLESSING!!
*Lactoses intolerant people has left the chat*
I ain’t leaving. I’ll happily get constipated for this.
No they haven't lol
oh no we still here
I'm still watching like OMG I know it gonna be great
I’m DEF still here, i love me some mac n cheese and will pay the price 😂
If I had to choose a final meal, this would be it.
Samantha Czajkowski this would definitely be a ‘final’ meal!
By the looks of it, it'll really be your final meal.
Wilt Marlone Lao 20 tylenol tablets all at once, last headache 😭 😂
Jesus take the handlebars, fat lad's coming to join you.
Today's my son's birthday and he asked for mac and cheese. I'm no expert so... after checking out some other channels , I decided to follow your recipe. The result was amazing!!! This is the best mac and cheese I've tasted and my son was so happy! Thank you so much for sharing.
Cheese and Cheese and Cheese ft. Macaroni
Macaroni cheese cheese cheese cheese cheese
Momentarily
😫😂
😂😂😂😂
When I tell y’all I followed his instructions to the T and honey my family is from Chicago , Georgia, and Louisiana and they all was going back till it was gone!!! This the recipe
Say less 💯
TcDanceAcademy did it come together easily like when he did it? Also it wasn’t cheese overload?
Pearlena Alan when I tell you it came together just like he said, it came together JUST LIKE HE SAID! , I had to use my large wok because that is the only thing that I knew for sure wouldn’t stick or burn the cheese. One thing I can say to make it easier, is have your cheeses already opened and set aside to just pour in. I tried listening while doing so I would follow exactly and I got hot, sweating and all trying to get the cheeses in the wok while still stirring. It does get thick but man it’s so good. I had to hide some so it wouldn’t be all gone. It isn’t cheese overload, it’s just the right amount. And when I warmed it up it taste just like it did the first day🥰😘😌. It was so pretty and golden and the edges was amazing. Not all burnt and black. But I did use Kerry gold butter. I followed to a T and I am hooked. I’m waiting on the peach cobbler recipe🥳🙃
Hello, thank you for posting a real review. Did it have any sweet taste to it at all from the condensed milk?
Did iit have a stringy consistency or pizza like taste from the mozzarella cheese?
@@SLBaines It didn’t even taste like I put that condensed milk in it. It was cheesy and ...All I can say is , I always failed the Mac and cheese till I found this recipe and I will forever try what he says. I have to admit, I lied at first and said it was all me, then I had to tell my momma where I got it from because she knew I was lying🤧. But please try it and follow to get the true results
Now I understand what food porn is- this is the sexiest dish I’ve ever seen. Macaroni in a pot...😉
😂😂
😂😂😂
For my Wet Ass Piehole
That’s some wet ass pasta
Imagine god coming to take his people and you’re getting pounded in the ass..... just think about that......
Made this for Thanksgiving today and it came out AMAZING. I was trying to keep the price down so I halved the recipe and just used sharp cheddar, cream cheese, and pepper jack (meant to use Velveeta but we forgot to buy any) and topped it with French fried onions. My mother said it was the best mac & cheese she's ever eaten.
try topping it with Potato chips! :)
“You don’t want to use any more cheese than this” after using 10lbs of cheese. 😂
name has to be changed to Cheese and mac as you are using 3.5 Lbs of cheese or more and 1lb of macaroni
Might as well plan for not shitting 12 years after.
that got me so hard when she said that bro
hahaha me too, 11:06 "now I promise u u dont need any more cheese than this" lol and that said with such a confidence, so hilarious
and to finish me off, puts anoter HALF STICK of BUTTER on that whole cheese behemoth lol omg
I’m confused why you fucked up humans enjoy titty milk from a female animals breasts.
The store : how much cheese do you need
Him:yes
Yessss,, ALLL THE CHEESE!!
😂😂😂😂😂
No complaints from me 🤣🤣🤣
When he said just look at it. I said out loud "I AM LOOKING AT IT!" LOL.
Me too lool
Lol
😂😂😂😂😂
heroshyma69 🤣😂😂😂🙌🏽
Ikr
I’m constipated just watching this. I’m still gonna make it tho
Have you took a shit yet eat some prunes
Lol
Sashmua that recipe will kill my stomach but I only live once
lmao
Weak ass stomach
My grandma use to put eggs on her noodles and I tried to tell people that's how it's done and no one believed me! Lord Jesus I'm not the only one!
I use eggs too
Gotta use egg
This is the first time I've seen someone put the eggs on the noodles. My mom always added it to the milk.
@@N3pea me too!
Mine adds her to the milk and her mac is good as hell I love it😋😋😋😋😋😋
I made this recipe for the first time on Thanksgiving last year..was so happy and proud of myself because EVERYONE loved it!! Needless to say I’m making it tomorrow lol
Can I have some?! 😭
I’m gonna try this out too
me too! im ready for the nap afterwards 😭
I watched this video a few months back and came back to it today to make it for my family as well. Happy thanksgiving!
Same
I come back EVERY YEAR for this recipe! NEVER MISSES!!
I’ve made this three years in a row for not only Thanksgiving with my family, but also for Friendsgiving. Everyone loves it!
“ If you don’t try this recipe out you a fool” 😂😂
That comment sold me right there. Lol
savedlinks777 right LoL 😂
I love the recipe but it was that comment which made me subscribe. :)
Ok. First of all. Thank you for going straight to the recipe and not taking 20 + minutes to begin. Second of of all I love, love, love your commentary throughout and explanation on your ingredients. I am going to try this recipe this Thanksgiving!! Thank you so much.
Hope it goes well!
Seriously ! The commentary is so helpful and not at all "extra" or just plain annoying. So engaged, so detailed and passionate I love it omg . Such a helpful cooking video .
Girl it's so good I make it every year everyone always compliments it and even says it's the best they've had so far
@@elviraterrazas7144 please help! He says 1 pound of macaroni. I couldn’t find elbows, but similarly sized Orichiette pasta. Is 1 pound 8oz of dry pasta? Or two cups? What size pan is he using here?!? I need HELP!!! Thanksgiving Eve emergency! 🆘 🚨 🚨 🚨!!!
@@stevenrodriguez9655 ok, so 4 cups of dry pasta is generally a lb. however that is a smaller pasta, I would probably do more. Also, you can use a standard size pan you would use for baking a cake -9x13. Hope that helps.
I am now the official Mac and cheese maker in the family! And yes it does cost a pretty penny! I usually have to double the recipe because the first time I made it we ran out. I swapped out the mozzarella for Gouda, Monterey jack for aged white cheddar let me say chef's kiss, I can't explain the difference but, even the family members who don't "season" their food are in love with it. This recipe has changed the game, thank you so much!!!
What size pan did you use?
Jackson
When doubling did you change anything? Cook time?
u look like u got dat beetus
For people who aren't used to super rich traditional Southern mac and cheese, I've made this recipe a few times now and reduce everything in half *except* the amount of pasta, and it's still incredibly rich and amazing!
@Catwoman Hooah Oh, I have no doubt in my mind that Ty's OG version is incredible. But the "lighter" version also really hits the spot! I'm so glad to have found this recipe and its subsequent variations through Ty spreading the joy of cooking. May we all enjoy good foods in all of our favorite versions. :)
Catwoman
You tell no lies, but I really do enjoy the fresh seafood from the entire Eastern seaboard and New England though. I really want to know do you really drink unsweetened ice tea!?
I did the same thing but doubled the pasta, still so good!
@@Lioness_Es I'm from Texas and I drink unsweet lol. I like the taste. I normally try to drink nothing but water, but I'll occasionally do unsweet tea.
@Catwoman Hooah Yankees know how to win world series and civil worlds tho, huh
Made a test run of this...changes I made were to boil my noodles in chicken broth, I used 1 and 1/2 lbs of elbow noodles, cut down the sharp and mozzarella so that I could add gouda. I also froze my butter at the end so that I could grate it and evenly put it on the top. SOOOOOO BOMB!
Ohh those changes sound good 😌
@Wafeeq Zarif agree, what do you think about replacing the velveeta?
I love the idea of grated frozen butter on top to distribute evenly. Thakyou Tasha
Anybody have replacements for the velveeta
@@kiwicov that’s what I am trying to find out. I am not using velveeta, that is a sin in my house😂
Y’all in the comments acting like mac n cheese is supposed to be healthy
For real
Exactly lol I think most people don’t know how to cook well so they think this is wild while it’s actually pretty basic recipe lol
Na they acting like it’s a whole meal as if that’s all that will be eaten at the table smh ... moderation is key in everything
@@damnshebad691 Yep! Serve not more than 1teaspoon!
#facts
My wife loves this recipe 🤣 and so do we. She makes it all the time. This channel out here blessing families.
I need this in my life. But damn this is some 50$ mac & cheese
Yep. Im making this. He is awesome
JACALYN Taylor me too👀😋
@Eye of the Be... if you shop smart it could be bout 25-30$.
@@djtye8379 true! And its a lot of food too ( lets be honest.....a lot of cheese.... 5 LBS worth. Lmao) , so well worth it... plus the leftoverscould be frozen. It wouldnt last long enough in my house to do that but yeah it wouldnt go to waste either way. I can eat some good home made mac and cheese everyday. The thicker the better in my opinion. Lol.
Sure is and it's soooo heavy 😂 I use 1lb noodles n 2lb cheese then everything else wet adds weight it's a workout getting it in n out the oven lol
I am making this for Thanksgiving tomorrow!!!
I typed the recipe below, hopefully I didn't mess anything up.
Southern Baked Macaroni and Cheese
1 lb. elbow macaroni noodles
2 ½ sticks of Kerrygold butter
8 oz. Monterey jack
16 oz. sharp cheddar, 8 oz reserved
8 oz. white cheddar
8 oz. pack of cream cheese
16 oz. Velveeta
8 oz. mozzarella cheese
½ cup all-purpose flour
2 cups whole milk, ½ cup reserved
1 cup half & half
½ cup sour cream
1 tsp. black pepper
½ tbsp. seasonal salt
1 tsp. paprika
1 tsp. creole seasoning
2 ½ tbsp. sweetened condensed milk
3 large eggs
Cook noodles in kosher salted water until “just done”. Drain well (do not rinse), transfer to a baking dish and add 1 stick butter
Make the roux. Add 1 stick butter and ½ cup flour to pan and stir continuously until raw flour taste cooked off. Add 1.5 cups whole milk and stir continuously until heated through. Add ½ cup Half and Half and stir continuously until heated through.
Slowly stir in 8 oz each of Monterey Jack, Sharp Cheddar, White Cheddar, Mozzarella and Cream Cheese and 16 oz Velveeta Cheese. Stir until starts to come together. Add ½ cup Sour Cream and continue to stir. Once it comes together, add in spices: 1 TSP Pepper, ½ TBSP Seasoning Salt, 1 TSP Paprika, 1 TSP Creole Seasoning and secret ingredient: 2.5 TBSP Sweetened Condensed Milk. Mix well. Cheese sauce is supposed to be very thick! Once mixed, add reserved ½ cup Whole Milk and thin slightly. If too thick, add splash Whole Milk but it should be really thick!
Mix 3 eggs together and stir in and coat noodles well with eggs. Add half cheese sauce and mix well. Add remaining half and mix well again. Smooth and level out, clean up and cheese sauce on side of baking dish. Add reserved 8 oz Sharp Cheddar evenly to top. Add remaining ½ stick butter, cubed, evenly on top. Bake 35-40 minutes in preheated 350-degree oven. Let stand 10-15 minutes before serving.
Thank you so much!!! That was very nice of you. :)
Thank you 🙏🏾
Thank you thank you :’)
Thank you!!!
man, your the G.O.A.T, but when i went shopping i forgot to get 2 bags of cheddar so i think i will just use mozzerala, again thank you.
As a Mexican American girl from California, my people definitely eat Mac & Cheese but we don’t have any recipes for it, nobody makes it lol So this is a great learning opportunity for me, thank you so much for sharing! I need to try this!
I sat up and screamed when I saw the 3 eggs!!! So happy! This IS an award winning mac & cheese bc it's how I make mine and it wins EVERY SINGLE TIME!!!!!! You cook almost exactly the way I do! I came here just to find this! Thank you!!!!❤
You could literally do a lecture tour where you just talk about food. I can't remember the last time I heard anyone speak about food with so much understated passion.
Bruh! I highly recommend this recipe! I made this for thanksgiving and now I’m the official Mac n cheese person for the functions! Thank you so much for this recipe!
You are very welcome
This should be called cheese with a lil macaroni.
thatbeingsaid thatbeingsaid that’s how i like it
Right.....I made some Mac that was too cheesy......it's taste good but it's unnecessary......and it wasn't my best Mac either......alot of cheese doesn't means it's great Mac....ijs
Lol
Lol
Lol
I remember making this for Christmas last year, and the cousins came and other family came over. The younger ones were like, "dang, this is straight bussin'! They killed my Mac n cheese.
I made it one day just randomly in the year, my family, who rarely eat mac n cheese, devoured it.
Got some in the oven right now for Thanksgiving.
I made this for Thanksgiving..All I kept hearing was “ooh this macaroni is 🔥. What kind of cheese is this?” I never told them..
Funny that people think there is only one type of cheese there, hahahaha
LMAO that’s what I’m talmbout my fellow Sagg 😂🤙🏾
why not just tell them...it's not even your own recipe, humble yourself
JacknifeDraco 👌🏾
Shame on you. Giving your loved ones this heart attack pill. Lol
Every time I thought he couldn’t add more fat, he went and did it. When he added the last butter cubes, I just cracked up.
Like why didn’t I KNOW he was gonna do that. I let myself be surprised smh lolllll
😂😂😂😂
He could have used heavy cream instead of milk
I made this tonight for family and company. It was a huge hit! My husband said it was the best mac n cheese he's ever tasted! WOW!! Thank you Ty!!!
🥰🥰🥰🥰
God is good repent Dios los ama God is coming Dios viene
After making this for 2 years in a row for thanksgiving and Christmas, can confirm this recipe is a massive hit! Only alterations I made were adding an extra half pound of macaroni (mainly to accommodate the large family, and to more justify the crazy amount of cheese sauce),and adding some kind of crunchy topping on top
I made it and it was delicious. I used 2lbs of noodles with everything else the same. There was too much cheese sauce with only 1lb of noodles. It worked out prefect!
“Prefect” 😂
you eat one serving and it's straight into hibernation
chicken tenders 😂😂😂
This makes sense because I just thought to myself that I could only eat that once a year!
Yes Lordy!
@chicken tenders Yep that’s when you know it’s good
Ikr..!!!!🤣🤣🤣🤣🤣🤣The Itis on that @#$%^&*🙋♀️🙋♀️🙋♀️
The condensed milk is so effective because of the sugar.
Cheese naturally has some bitter flavors, especially cheddar. Sugar helps cancel bitter. Think sugar in coffee.
edit:
just to clarify, this is absolutely the best mac n cheese recipe on the whole internet
But sugar in coffee is absolutely disgusting
I like the bitter in cheddar so I'm not sure I would enjoy it being neutralized...I love baked mac n cheese so I'm afraid that would take away something about it that I enjoy and is nostalgic
@@Zaycream21 The bitter won't be entirely neutralized, just diminished. It is generally a good idea to balance flavors (sweet, salty, bitter, spicy, umami, sour) when cooking, but to each their own.
@@kimnielsen8183 only a sith deals in absolutes
@@mycouchsmellslikesoda1625 I'm not saying I wouldn't try it but I would say that I really enjoy the kind I've enjoyed for years without it and without sour cream, velveeta and cream cheese. But I've seen it all in RUclips recipes for some reason lol all except for the condensed milk; that was a first for me. And I understand why it could taste good. I've had other combos that worked well before but I just don't know if I could risk all of that food to try this one to a T lol even though it looks amazing..i would rather taste it first 😏
Made this last year for the first time for two different parties and everyone was raving about it! Excited to make it again this year. Thank you for blessing us with this recipe!
ohh my mother in law who can't stand me just asked me for (MY) Your Baked Macaroni and Cheese Recipe Thank you it was a big hit everyone loved it
Food is the way to not just a man's heart, but to anybody's heart! Congrats on connecting with your mother in law. Whatever it takes to have a happy life!
Lmao....[MY] your recipe. 🤣🤣🤣🤣😂😂😂😂😂
You win the internet today! I made this for family dinner last night and everyone went nuts over it. Thank you for the best mac and cheese ever!
Wow.was it really good?
Crazy
@@blaque843 is best mac and cheese ever not enough lol?
Hi!.
What.temp.did.you.keep.the.burner.at.making.the.sauce?..
@@kristynchase2720 Very low and took my time because cheese burns so easily
As soon as I saw the whole stick of butter I hit subscribe, when I saw all the cheese I ringed that bell and turned on post notifications 😁
wjerame 🤣🤣🤣
Same!!!! 🤣🤣
Lol
😁😂😂
Me, too.
I have tried making macaroni & cheese several different ways. This is by far the best! Thank you so much for sharing!
If you don't want to be automatically volunteered to make baked mac and cheese for every holiday, every Bar-B-Que, every family function, every pot-luck...then keep scrolling. I used this recipe for Thanksgiving one year. I'm now responsible for making it for the rest of my life. One pan isn't enough. Double up on the ingredients. Make 2 pans. Trust me. You'll blink and it's gone.
I'm making this for first time right now. I had my fiancé run and grab more pasta. This is gonna be amazing.
@@tama2329 when you make it update us as well, I wanna make this today too 🤣
How much persons does it feed lol
just me!
Hahahah...that's awsome that happened to me with my potatoe salad
Tip: Do not add all of the cream to the roux at once. Add it in a little at a time and mix it well until incorporated. This will have a very noticeable effect on the finished product. It will be much creamier and have a better mouth feel.
which cream?
@@christinamiddleton-carring8017 the half and half and heavy cream. Roux process slow and steady ❤️
@@christinamiddleton-carring8017 I think they meant milk
It is also recommended to have milk and cream warm or at least room temperature when you pour it is as to avoid clumps
Cook low temps so the fat doesn’t separate, that’s what make it oily
If anyone else is making this for the holidays here is a grocery List. Grocery List
• 8oz Monterey jack
• x 2 8oz Sharp Cheddar
• 8oz White cheddar
• 8oz Cream Cheese
• 16oz Velveeta
• 8oz Mozzarella
• Elbow noodles
• Sour cream
• Keri gold butter
• All-purpose flower
• Whole milk
• Half and half
• Eggs
• Pepper
• Season salt
• paprika
• creole seasoning
• Sweetened condense milk
Omg I am so sad I didn’t see this when I was just at the store😭 bless your soul tho
He didn’t use velvetta, it was 16oz sharp cheddar
@@TravelWithKea he did
@@TravelWithKea when he goes over the cheese the velveeta is mentioned as he was holding the mozzarella... I believe
@@JDLandis77 you right lol
💢out of all the recipes they have on RUclips this one is the best. Been making it 3 years now. It’s literally perfect. Only difference is I grade my own cheese for maximum flavor. Trust if you’re looking for that baked Mac and cheese recipe for thanksgiving. This is the only one you need and save it!
What type of cheese do you buy in terms of brand? I heard it’s important to have good quality cheese
@@Andrea-mn4uz I usually buy Borden cheese block cheese brand or Cracker Barrel. Both are tasty choices!!
This is my second year & for sure will be coming back every year!! So incredible!!
Believe him yall
@@Andrea-mn4uz po 999
"You don't need anymore cheese in this because there is such a thing as using way too much cheese." Says the person who just put 4 LBS of Cheese in 1 LB of Pasta!! 😂
Funny that I read your comment just when he was saying that.🤣🤣🤣🤣
Those are the measurements for every 1 lb use 4 lbs of cheese
I mean yes but it’s delicious so it’s ok
🤣
You need to taste bajan macaroni pie....
Followed this recipe exact, only difference is I coat the top of it with mild cheddar instead of sharp cheddar and I used smoked Gouda cheese in the roux. Came out beautiful
Yay!!! I was looking for this very comment! I love smoked Gouda!
Gouda is my friend!!!
did this with White sharp cheddar, pecorino romano, cream cheese, gouda and parmesan. Came out so so good 💯.
I dont even know how I got here I was looking at brownie recipes
Lol🤣🤣
And I was looking at weight watcher recipes. 😂😂😂😂😂😂
🤣🤣🤣🤣
It was the preview of him dipping his spoon into the Mac n Cheese that stole my soul. 😆🤣😂
Just when I think he’s done put away the cheese and butter. He adds some more. It looks amazing. I’ll have 3 tblsps. And please don’t leave me alone with this mess. 🤣😂😅
Your macaroni and cheese cooking method was featured on a popular RUclips channel called Watcher. The video is titled "Can I make a $300 Mac & Cheese For Shane?". He liked your cooking method and mentioned your channel. He's one of the guys from the viral Buzzfeed "Worth it" Food series. It was cool that he showed your channel name and mentioned you.
im a little late but took the words out of my mouth
God is good repent Dios los ama God is coming Dios viene
All the technology we got and we still don’t have tastevision. I need a bite!
This is still THEEEEE BEST MAC & CHEESE recipe ever!!! Been doing it for 4 years straight!!! I've been named the max & cheese queen thanks to you!!!!! If you haven't tried it YOU DEF NEED to!!!!!
How much cheese? Him: Yes.
DuxFeminaFacti 🤣🤣🤣🤣
Lmao!
😂😂
🤣🤣🤣🤣🤣
yeah but you need a good guy who would cheese you up any day
When you're lactose intolerant but you watch the entire video anyways and end up saying crazy stuff like "Yeah, I'd die for that."
Me rummaging around in my medicine cabinet...
Dear God help me find those Lactaid pills🤤
Lol 🤣
Thank goddess for lactaid and Amazon.com monthly subscriptions!!!
😆
Sugars from the condensed milk promote browning and adds a nutty taste
Thank you! That makes sense.
This has been the third year in a row I have been asked to make this Mac and cheese for thanksgiving! It’s a hit y’all!
I truly appreciated him seasoning the cheese sauce. I think that is where a lot of us go wrong. I also season my noodles after drainage with black pepper and Lawrys. My only point would be to keep the noodles in the large pot, to make mixing the cheese sauce easier, then after proper coverage, transfer to the baking dish.
Have you ever tried boiling the noodles in chicken broth? Adds a great flavor!!!
Was not expecting that extra butter at the end... this is some next level shit I don’t know if I’m ready
Love this comment !! 😂😂🙋
Lol...
Your ready. You've watched the video. You know you can smell it. Just do it.😜😜
You’re right! I made this on Christmas and now I’m making it again for the weekend! Thank you for helping me perfect this recipe!
A couple of year after bookmarking this video, I finally made it! I followed exactly, even making sure I used Kerrygold butter. It turned out GREAT and was a massive success this Thanksgiving!
Y'all talking about calories and cardiac arrest on this recipe, but meanwhile EVERYONE here salivated on this dish!
Facts!!
Not really, munching on some cookies rn
Why is fatty food taste do good?
Nope
Oh I think everyone would definitely eat it, we just might not wake up the next morning.
Made this recipe last year.. wasn’t a noodle left in that pan. So so good and will continue using this. Thank you💕
Lol
What does the condensed milk add to the taste?
@@shestudios you don’t really taste it, it seems to just kind of balance the saltiness a little and gives it a really unique flavor. It’s hard to describe lol but I really liked it!
And you didn’t save me any? How rude of you! 🤦♂️🙂😜
@@Aesthellia Thank you for responding. Gonna try this on Thanksgiving.
for anyone else going on a last-minute frenzy tomorrow to get groceries for mac and cheese, here is the ingredients and recipe Ty mentions:
- [ ] 1lb elbow pasta
- [ ] Kosher salt
- [ ] 2 1/2 sticks KerryGold butter
- [ ] 8 oz Monterey Jack (shredded)
- [ ] 16 oz sharp cheddar (shredded)
- [ ] 8 oz white cheddar (shredded)
- [ ] 8 oz cream cheese
- [ ] 16 oz velveta (cubed)
- [ ] 8 oz mozerralla (cubed)
- [ ] 1/2 cup all purpose flour
- [ ] 2 cup whole milk
- [ ] 1 cup half and half
- [ ] 1/2 cup sour cream
- [ ] 1 teaspoon black pepper
- [ ] 1/2 tablespoon seasonal salt
- [ ] 1 teaspoon paprika
- [ ] 1 teaspoon creole seasoning
- [ ] 2 1/2 tablespoon sweetened condensed milk
PRE-WORK
1. Drain pasta on the drainer, DO NOT rinse the 1 lb al dente pasta that was cooked in kosher salt water
2. After draining, transfer pasta to oven-safe pan and add 1 stick Kerrygold butter to it, mix it in
ROUX
USE NONSTICK PAN
1. Add 1 stick Kerrygold butter, melt
2. Add 1/2 cup all purpose flour
3. Add 2-3 pinches kosher salt, whisk
4. Once all blended, add 1 1/2 cups of whole milk, continue to mix so you don’t have lumps and clumps
5. Add 1 cup half and half
6. Add 8 oz mozzarella, 8 oz Monterey, 8 oz white sharp cheddar, 8oz cheddar, 8 oz cream cheese
7. While things are still getting mixed, add 1/2 cup sour cream
8. Once it’s melted down, add 1 teaspoon black pepper, 1/2 tablespoon seasonal salt, 1 teaspoon paprika, 1 teaspoon Creole seasoning, 2 1/2 tablespoons sweetened condensed milk
9. Once it all comes together, add the last 1/2 cup whole milk
10. Preheat oven 350 degrees!!!
BEFORE SAUCE
1. Add 3 large eggs whisked to the macaroni in the oven-safe pan (should be room temperature by now so the eggs don’t cook), mix THOROUGHLY
ADDING IT ALL TOGETHER
1. Once thoroughly mixed, add in cheese sauce (mix with wooden spoon so macaroni is all mixed in with sauce)
1. (There was a little less than 1/2 cup cheese left that was not used)
2. Smooth everything out with back of spoon
3. Clean up side of pan
4. Add 8 ox sharp cheddar to top it off
5. Add 1/2 stick of Kerrygold butter, cubed up, top it on top of cheddar speciously
6. Put it into oven at 350 degrees for 35-40 minutes
7. After you take it out of the oven, make sure you let it sit for 10-15 minutes so it can set and come out thick and firm (b/c if you cut into it too soon, it will be a runny mess)
THANK YOU TY, YOU GAINED A NEW SUBSCRIBER! CAN'T WAIT TO TRY IT OUT TOMORROW! 🥰
Thank you!!!
DUDE THANK YOU! lol
Thank you
How was it?!!!!!
I'm so happy this was useful for you all! 🥰
I am making this tomorrow for my babies! thank you for sharing this wonderful recipe. God Bless.
I made your recipe exactly as you instructed and I have to say, my life will forever be changed! Now, I did feel like I was headed towards the pearly gates...hey glory 🙌🏾...but I thank God for my upper room experience lol! Can’t wait to try your other recipes!
i am in tearssss! lol ... it was the "upper room experience" for me. thank you Jesus lol
LMBOOOOOO 🤣🤣🤣🤣
Am laughing so hard on comments haha you guys are so funny. But no body is complaining . I can’t wait to try it.🤓😂
😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣💀💀💀💀💀💀💀🤣🤣🤣🤣🤣
Just made this for Thanksgiving 2019 and Everyone loved it!!!!
Made this recipe ONE GOOD TIME last year for my family. That’s it. Now it’s me every time. I’ve already made it four times. It’s never enough.
I’ve been making this recipe for the last 2 years for Thanksgiving & Christmas! It’s my family’s favorite thing they look forward to & now a tradition thanks to you ! 🙏🏻 I love you cause of this!!! Merry Christmas my friend ❤❤❤
Me: how many calories in that?
Macaroni: YES
probably 2,500 calories a bite
A Lot lol
🤣🤣🤣
Who cares, it’ll be a once and an every blue moon for me! 🤣😂😂😂😂😂😂LMBO!!! 🙌🏽
🤣🤣🤣
"Don't get over-zealous with the cheese" 😂😂😂😂😂😂. After SIX cheeses. Love.
HHahahahhaha
This is the one for me 😂😂😂😂
It is soooo good! I made it last night! Thank you sooooooooooo much. Best mac & cheese EVER!!!!!! I KID YOU NOT!!
@@deborinadebdeb Now I gots to make me some. Mine didn't come out like that from someone else's recipe. This one is the bomb!!!
@@deborinadebdeb Did you use the cream cheese and the sweetened condensed milk and ALLL that butter????