I always appreciate when a chef tells me why we don’t do something (high heat = stringy Parmesan cheese) just as much as the instructions. It always is a light bulb moment for me as to why something I’ve cooked didn’t work out as intended.
it's the best part of any good cooking content. learning cooking is more about learning methods and how ingredients behave than memorizing recipes. anybody can follow instructions and make a great meal, but being able to actually cook requires that understanding element so that you can still create good food when perhaps you don't have good instructions, or don't have the exact ingredients that you might want.
Molly seems to be taking a lot of heat recently; both on the internet, and perhaps within BA itself. These are simple recipes designed for beginner cooks, and--though all of the internet chefs may not feel challenged by what she is producing--she is still doing a service by getting new blood into the cooking scene. Keep it up Mol
I made this recipe but I used toast instead of pasta, and spaghetti instead of cheese. It was just OK, but reminded me more of spaghetti on toast than Mac 'n' Cheese.
If you use 2 parts parm, 1 part low moisture mozzarella, 1 part cheddar you’ll get that nice gooey consistency and a little toasted panko bread crumbs on top for some crunchy goodness.
Yeah, it is definitely a two pot process the way she did it. The bowls were for serving and the blender is a tool, so I can see not counting them. There are pasta recipes that actually cook the pasta in the sauce and thus are true one pot recipes. This is not one of those.
It's a Commercial Kitchen/Professional Chef thing. At home, you don't start a Pentola of water when you fire up the stoves for the start of the shift, and keep it topped off all day until close for cooking off Pasta, Poaching Eggs, and pretty much anything you need boiling water for, because you can't stop on the line, or send a preppie (Prep-cook) to boil some water. It's a Chef's "One pot," not a Home-Cook's "One Pot." She used some measuring spoons too. Those don't count.
@@Psiberzerker but she can literally cook it in one pot, just add more milk and cook it in the milk & butter for 11 minutes until the pasta is fully cook....
1:04 "you could use any kind of cheese you want, It's kind of a riffable Mac and cheese recipe, but I like the flavor of aged parm." people complaining about the use and cost of the parmesan in the video rather than just paying attention 🙄
I did this with white sharp cheddar and it was pretty good. I love a LOT of pepper with my mac and cheese normally so I was happy and it's a REALLY tunable recipe
Just made this and it’s actually so good! The pepper cuts through all that dairy richness and makes it easy to eat a whole bowl! I’ve made Alfredo before, which is similar, but found it hard to eat so much of it because of all that butter and cheese. The pepper makes this.
I noticed similarities too! I had eaten alfredo once and it was so good, but then I saw the recipe and how much butter and cheese are in it! ;) There are healthier variants of alfredo-inspired dishes, for instance with cauliflower, milk, less butter and cheese, etc.
I just made this dish and followed another commenter’s recommendation of adding low moisture mozzarella and it was absolutely incredible! It doesn’t have the super thick consistency the way a bechamel does which I really appreciate. I will definitely make this again!
The comment section really knows how to sour a guilty pleasure like Bon Appetit...Supposed to fun and lighthearted and all about food, yall mad over her using two pots...😤
@ so a 1 pot recipe is supposed to be eaten directly out of the pot? youre not allowed to use bowls to eat it out of? youre not allowed to use tools to make it? does using a knife make a 1 pot recipe invalid because it wasnt just one pot?
@Zarah Bartha The same old days I remember? The ones where people had better things to do than get uppity on the internet at every offhand comment with zero ill intent? Those old days?
@Zarah Bartha Only because it wasn't possible. You think humans just invented criticism, or is it probably the case that they didn't have a medium to instantly interact with the community viewing the thing? The worst trend in our society is generations acting like they have a monopoly on "goodness." Talk about virtue signalling.
Alternating the pasta water and the cheese as you go is an excellent tip! I never thought to do that and my cheese sauce would always end up too "firm". Thank you for this recipe Molly, I'll definitely try it!
Made this last night and it's fantastic: the sharpness of the parm is tempered by the creaminess of the sauce but still provides a pop that lets you know it's not your everyday mac and cheese.
I mean this looks good but is it really Mac and cheese with parm being the only cheese? It’s more like a shells with Alfredo. It would be a better Mac with like a sharp cheddar in a bechamel or something. Regardless this looks delicious but it’s more of an Alfredo.
Alex Merriam Yeah you make a good point. But a lot of Alfredo recipes also use milk. It does have the basic components of Mac and looks good so I’m not hating or anything, just seemed a little off to have nothing but parm.
WOAH WOAH WOAH! Let me get this straight: You comment something that is unrelated to the fact that I smell like 100 dead orangutans? Considering that I am the unprettiest RUclipsr ever, smelling like 100 dead orangutans is really incredible. Yet you did not mention that at all. I am quite disappointed, dear kraft dinner
We wouldn't have to eat Kraft dinner! But we would eat Kraft dinner.... we'd just eat more! And have like, really fancy ketchups with it...dijon ketchup!
exactly, also people don’t HAVE to add salt like if y’all complaining about it being too salty…then add less salt. it’s to your preference and if it is too salty then that’s kinda on you. she likes salt so she added more salt than i would because im more sensitive to salt. it’s not her fault that you over or under salted your water, so you shouldn’t be hating on her.
This was my "go to" recipe for my wife after a late night out on the town. It really is fast, simple and satisfying. I did take some short cuts (pre ground parm) but it is the kind of recipe that is very tolerant of changes.
Captain Obvious here... Molly is correct. The final dish need a very little of salt, because Parmiggiano is really salty and flavourful... and the coocking water she use for "mantecare" was already salted. But, as she said, a lot of the salt she put for boiling pasta will remain in the water itself... the boiling water/salt it's a specific ratio. Usually is 10gr of salt per every litre of water you use. Trust me, if you don't put enough salt in the boiling water, then you can have the saltiest sauce in the world, but you will taste unflavour pasta anyway!
Iv tried a few of Molly's recipes and I love how simple most of them are. They have all come out delicious. the 1 thing I always change though is how much salt is added, I normally put about 1/3 less than in these recipes and they still come out a little over salty :P But still really good.
Just made this for my husband. He loooooveed it. Highly recommended. I didn’t have whole milk so I substituted with a mixture of whipping cream and lactose free milk, and put Himalayan sea salt (don’t need as much), and kept to the recipe with the Parmesan cheese and butter . It was amazing.
Franky Ramone to me it has a different flavor. I usually use white pepper when im making Asian dishes. It mixes better with the other ingredients than black pepper does
Surely there are two pots but adding the rest of the dishes to your argument is kinda petty lmao, you deffo don't need to put your ingredients in a bowl or a blender at all, so it's just slightly petty-ish lmfao.
@@imetacrab umm... dishes should always be washed after being used.. the next person will go to make a smoothie that tastes like cheese in your house lol
I've always thought macaroni was exactly the wrong type of pasta for a cheese sauce. Shells are better, but for maximum surface area, you just can't beat rotini.
Maybe I'm just remembering vaguely, but this seems relatively close to Carla's Fettuccine Alfredo, Molly's Pasta al Limone, Andy's pantry pasta, and Adam's Cacio e Pepe. Not that is a bad thing (all super tasty), but I think seeing Molly or another BA chef do a classic ooey gooey mac and cheese would have been cool too!
Elizabeth Dollinger yeah this is literally Alfredo sauce minus the garlic onion and herbs. So basically a more bland Alfredo. This is a VERY unsophisticated palate meal
Fundamental mistakes... too much water in when bringing sauce together, turn the heat off when the pasta is cooked, pasta was overcooked anyway, sauce was too runny, it's an alfredo without the flavours, you dont actually need any butter if you use a sharp cheese and understand the fundamentals of Italian cooking. Most of all don't say ''parm'' and ''pep''. What a boring recipe. Are Americans only able to use orange fake cheddar & parmesan? Why don't you actually adult it up with a few mills of Riesling or a dark spirit, Gruyère and some other hard vintage cheese, anything else to teach people to make something interesting and learn to progress flavours, don't just make a bad version of a classic.
@@robspunk I definitely think a more sophisticated dish could be a successful video. This video is still more of a complex process than most people apply to their mac and cheese so in that way it was a major success. I'm sure that BA's chefs know way more about techniques than I do, and I'm sure they could draw out the differences between the recipes I included for comparison. I just think a lot of people are looking for a mac and cheese like their grandma made (the gooey gooey reference), maybe not the most complex and sophisticated dish with french/Italian techniques. I think that BA makes content for the elevated chefs as well as the home chefs and I just think a more "homestyle" mac and cheese would have also been recieved well.
@@ashton35 lol in no way is she intimidating. Even if she was (she really really isn't) it's no reason not to show the reactions of the people eating it like they do in practically every other video.
Tried this recipe for dinner and it was successful. Thought the pepper was too much, but I wasn't using freshly ground pepper because I thought it would take too long to grind out 2 tsp. I think I will switch the pepper out for creole seasoning next time.
Molly has changed the way I look at Pasta water, other cooking vids talk about it, but Molly actually executes its use quite often, and I appreciate it
if you want your pasta water to actually work well for creating the sauce, only use just enough water to cover the pasta rather than cooking in like 2 gallons of water and diluting the starch too much.
It's not just the price difference, it's where you buy it. When I was a kid you wouldn't find annies at Wal-Mart or a scratch and dent store. I didn't even know about annies until I moved to New England in my 20s, and even up here I don't think you can buy annies at aldis or Wal-Mart.
Miranda Neizer yeah I’m considered lower class and I hadn’t heard about Annie’s Mac and cheese until I was 16 and that was because my mom’s rich boss gave us a lot of the food in their cabinet.
Great idea, my sister isn't a confident cook but something like this she'll feel comfortable making. I use a combination of three cheeses in mine, Reggiano, Gouda and an aged Cheddar. It's a perfect combination for flavour and texture
@@BulkkochKaliseuma yeah well those of us who call parmesan and bacon pasta with an egg carbonara are not in Italy, we're in North America. We just don't have romano pecorino and pancetta here, or at ridiculous prices. So if you want to tell someone that these local versions aren't "real", say it to the Italian immigrants of the last century who adapted their recipes to what was available here and popularized them.
@@dma93-ch Dude, chill. I am spreading information because you clearly have a distort image of how carbonara is made. Yes, we use parmesan a lot in our cousine because is good and makes the pasta a bit better. But you are referring to a TYPE of carbonara that is not that common. Maybe (MAYBE) you saw restaurants serve pasta inside a huge form of cheese and that is a gourmet thing. I am not saying "that version is not good". Just you were so sure about it and it's not true. So, I repeat: chill and dont behave like a "I-know-it-all" when you, clearly, dont. Have a nice day.
as far as adding other cheeses, asiago, romano, and a touch of cream cheese are golden. fresh basil, bruised and shredded, can add an amazing amount of depth of flavor. she rocks what she does. i like her presentation style, her practical approach to things.
The sauce looks really thin to me. I feel like you get enough water from dropping the wet pasta shells into the sauce. To me it would make the sauce taste a bit bland. I’m probably just used to really thick creamy sauce though. 🤷🏽♀️
LifewithSarah from an Italian standpoint that sauce is very thick, you’re used to American cheese sauces filled with artificial thickeners and stabilisers. And I seriously doubt it was bland due to the massive amount of Parmesan and black pepper, but you might not know how flavourful freshly grated parmigiano reggiano is if you’ve only had the pre ground imitation stuff.
Mina F don’t know if you meant for your comment to come off as rude but like I said, I’m probably just used to thick creamy sauces that I’ve been brought up with.
3:11 "There is milk in it, so we can't call it Cacio e Pepe" Well, there is no Macaroni in it and yet you're calling it "Mac & Chese" :D Anyway, this looks super simple and delicious ...
Macaroni in the US refers to the elbow-shaped pasta that we usually think of, but apparently the term originally meant any short, square-ended pasta. Maybe shells are square before they dry out and curl up, so maybe macaroni technically does apply here. Source: 5 minutes of Google
There's something about her that triggers me too so most of the time I'll just choose to watch someone else. However, I wish her as well as all her haters a happy life :)
I go through cheap pepper grinders fast, A higher quality one might be cheaper in the long run. That's what I'm thinking about. I haven't bought or tried one yet though.
I've got pots that cost $100 that I've had for 30 years. I assume a pepper grinder that's recommended by a person who uses one all the time will last as long.
This looks delicious! I have these ingredients lying around, as well as some fresh local mushrooms/funghi, and jerusalem artichokes. I think I'll roast those veggies with some thyme and bay leaf and garlic and serve it with this pasta tonight for dinner. Pasta Friday! Thanks for the recipe :)
1, this recipe looks amazing and i cant wait to try it soon 2, did anyone else notice Amiel dancing in the background at the very end? I had to watch this twice before i noticed and im dying
My heat was too high when I made this so my cheese was stringy. But when I make it again (which I will) I’m definitely going to do it’s at a lower temp so I get that great creamy texture!
Made this for myself for Mother’s Day since my kids couldn’t come over - so fabulous! You’ll think it will be too much pepper, but it is not. Going to make it again and maybe play around with the cheese. Maybe a little cheddar?
Leather Pants Guy In partial to baked mac for the crunchy topping. If making stovetop max, I always toast up some panko with olive oil, garlic salt, parm, and parsley. All about the combination of textures!
Parm and sharp cheddar is to die for in this recipe! She really does mean it when she says it takes the same amount of time as boxed mac and chesse and is infintely more delicious
It’s 5:15 in the morning and I can’t sleep. So this video has inspired me to boil velveeta mac n cheese a lot less delicious than her fancy mac but oh well 🤷🏽♀️. Good morning to me
I always appreciate when a chef tells me why we don’t do something (high heat = stringy Parmesan cheese) just as much as the instructions. It always is a light bulb moment for me as to why something I’ve cooked didn’t work out as intended.
it's the best part of any good cooking content. learning cooking is more about learning methods and how ingredients behave than memorizing recipes. anybody can follow instructions and make a great meal, but being able to actually cook requires that understanding element so that you can still create good food when perhaps you don't have good instructions, or don't have the exact ingredients that you might want.
That's what I love about good eats! He tells you how and why to do something a certain way.
Chef: Now make sure to not turn your oven up over 750 degress, or your house will burn down
Me: You could have told me like 4 houses ago!
Molly’s so good about giving those reasons and tips along the way!
better have been blue crab
Molly seems to be taking a lot of heat recently; both on the internet, and perhaps within BA itself. These are simple recipes designed for beginner cooks, and--though all of the internet chefs may not feel challenged by what she is producing--she is still doing a service by getting new blood into the cooking scene. Keep it up Mol
She's getting the order-in generation back in the kitchen! It's the greatest.
What heat?
Am I missing something? Why is Molly getting "heat"?
Molly is a big girl, she can handle it.
What a fantasy
Molly always makes dishes that are easy to make for a lazy Sunday. Enough said. Keep doing you Molly
Moll "never says the full name of ingredients" Ba
Those dang mill being so laz.
She’s “simple minded”
what ingediants do i need to make my own molly ❤💖💕🌹
That's why Mollz is the bes
wont it taste salty ?
because of salty water
I made this recipe but mixed in fresh crab meat and it was possibly one of the best things I have ever tasted in my life! Highly recommend!
Tim Aardsma Great idea!
Omg that sounds delicious
Lobster Mac too. I made that once similar to this and it was pretty solid. I like it spicy so it had a good amount of smoked paprika too.
@@MikeWood lobster Mac sounds amazing!
I made this recipe but I used toast instead of pasta, and spaghetti instead of cheese. It was just OK, but reminded me more of spaghetti on toast than Mac 'n' Cheese.
If you use 2 parts parm, 1 part low moisture mozzarella, 1 part cheddar you’ll get that nice gooey consistency and a little toasted panko bread crumbs on top for some crunchy goodness.
Ew, crunchy
Buttered panko is key
Thanks Guy Fieri
This is similar to what I do, though I'll also throw in any scraps of cheese I have lying around (usually fontina or gruyere.)
I throw my sweaty jockstrap in with the pasta water, gives a nice funk to the dish.
“This is a one pot recipe”
Proceeds to use two pots, two bowls, and a blender
You could do it one pot...and a colander...and a cup.
Yeah, it is definitely a two pot process the way she did it. The bowls were for serving and the blender is a tool, so I can see not counting them. There are pasta recipes that actually cook the pasta in the sauce and thus are true one pot recipes. This is not one of those.
My thoughts exactly 😆
It's a Commercial Kitchen/Professional Chef thing. At home, you don't start a Pentola of water when you fire up the stoves for the start of the shift, and keep it topped off all day until close for cooking off Pasta, Poaching Eggs, and pretty much anything you need boiling water for, because you can't stop on the line, or send a preppie (Prep-cook) to boil some water. It's a Chef's "One pot," not a Home-Cook's "One Pot." She used some measuring spoons too. Those don't count.
@@Psiberzerker but she can literally cook it in one pot, just add more milk and cook it in the milk & butter for 11 minutes until the pasta is fully cook....
3:42
I thought she was about to say *"three large handfuls of water"* and dip her hands into the boiling water
That's great ʕ´• ᴥ•̥`ʔ
THIS HAD ME ROLLING BAHAHHAA
Same I died
You made my day 😂😂😂😂😂😂
This made me laugh a little too much 😂
1:04 "you could use any kind of cheese you want, It's kind of a riffable Mac and cheese recipe, but I like the flavor of aged parm." people complaining about the use and cost of the parmesan in the video rather than just paying attention 🙄
at the end she straight up said to add kraft singles if you want, people are haters for no reason
I did this with white sharp cheddar and it was pretty good. I love a LOT of pepper with my mac and cheese normally so I was happy and it's a REALLY tunable recipe
A HARD cheese
lol she also says it at 9:00 minutes in
when you said "adult" mac and cheese.. i was expecting booze.
I'm gonna assume you're ALWAYS expecting booze. ;-D
only a crazy person would put that much parmesan cheese into a kids’ dish. especially when they’d appreciate boxed mac and cheese more
You can probably sneak in some white wine, I think that would taste good.
I had a naughty version of _”adult”_ in mind...
Prob could do a little vodka cheese sauce
Just made this and it’s actually so good! The pepper cuts through all that dairy richness and makes it easy to eat a whole bowl! I’ve made Alfredo before, which is similar, but found it hard to eat so much of it because of all that butter and cheese. The pepper makes this.
I noticed similarities too! I had eaten alfredo once and it was so good, but then I saw the recipe and how much butter and cheese are in it! ;) There are healthier variants of alfredo-inspired dishes, for instance with cauliflower, milk, less butter and cheese, etc.
I just made this dish and followed another commenter’s recommendation of adding low moisture mozzarella and it was absolutely incredible! It doesn’t have the super thick consistency the way a bechamel does which I really appreciate. I will definitely make this again!
Never in my 22 years of existence, have I heard someone refer to pepper as "pep"
Hopefully this was the last time, as well.
It surprised me so much that I almost spilt my glass of cab sav.
Women should refer tampons to blood sticks.
They used to call cokeaine pep at my high school lmao
Its kinda Molly's thing.
Its an adult mac and cheese because she measured the cheese...
Also it's less fun! :D
Because its real cheese instead of powder
jessi330 really? Don’t most people make it with real cheese?
jessi330 you need to get out more
DSQueenie box Mac and cheese usually have preservatives and artificial flavors in their cheese
The comment section really knows how to sour a guilty pleasure like Bon Appetit...Supposed to fun and lighthearted and all about food, yall mad over her using two pots...😤
And because she doesn't pronounce the "full name" of ingredients. Who knew people would get fired up over "parm" and "black pep"...
No because she said cook it in one pot!!!! She could have just said stove top then it will be accurate.
literally theyre so aggy
@ so a 1 pot recipe is supposed to be eaten directly out of the pot? youre not allowed to use bowls to eat it out of? youre not allowed to use tools to make it? does using a knife make a 1 pot recipe invalid because it wasnt just one pot?
Small minds are easily offended
I just made this. I never thought something so basic will be so tasty. THANK YOU SO MUCH! 5 stars.
"This is a one-pot recipe"... *uses two pots*
@Flapjack Freddy its called a joke idiot you have no sense of humor get a life
@Zarah Bartha nothing better 'to' do.
@Zarah Bartha The same old days I remember? The ones where people had better things to do than get uppity on the internet at every offhand comment with zero ill intent? Those old days?
@Zarah Bartha Only because it wasn't possible. You think humans just invented criticism, or is it probably the case that they didn't have a medium to instantly interact with the community viewing the thing? The worst trend in our society is generations acting like they have a monopoly on "goodness." Talk about virtue signalling.
Flapjack Freddy oof seems like you don’t know what derogatory means
Alternating the pasta water and the cheese as you go is an excellent tip! I never thought to do that and my cheese sauce would always end up too "firm". Thank you for this recipe Molly, I'll definitely try it!
So did Emily and Chris not like the pasta? Cause ya'll cut their reaction lmao
SiDarTanto Too adult for their taste buds.
Lol yea, it was such a hard cut. Oh well
Ya, I had the same thought. It's such a weird cut. Whether they liked it or not, I'd still like to see their reaction.
hahah came down for this! now i wonder if the recipe's any good 🤔
It hard not to like pasta with a bunch of cheese, pepper and butter. Idk why they cut but it's pretty hard to mess up.
I love how much "why" behind the method you incorporate in to the instructions!
Made this last night and it's fantastic: the sharpness of the parm is tempered by the creaminess of the sauce but still provides a pop that lets you know it's not your everyday mac and cheese.
Molly's recipes have been consistently great for us. Can't wait to try this.
Molly's vodka sauce is out of this world amazing. I think I made it three times in one month.
@Cornbread Millionaire I live in Georgia too! I subbed!
Fellow Georgians! From Atlanta here!
Same!! Her lemon pasta is legit amaze...
I really want to try Hers lol. ❣️
That parmesan in the blender trick is a GAME CHANGER!!!!
Dude what the hell are you doing here lmaoooo
Wait... I know you. Small youtube world.
Looks like all us dbfz bois have a soft side for gourmet cooking
The time you save on grating you'll spend on cleaning a friggin blender.
@@masha7377 How long does it take you to clean a blender?? Damn
She is so sweet why waste time being mean or rude.
Why did u say that?
I bet Brad could add Mac n Cheese in a jar and let it ferment for a month and it would taste absolutely delicious
I mean I'm not so sure about that but he could try haha
Maybe not the pasta but the sauce could probably ferment... then just add it to fresh pasta later on. But even then um not so sure lol
That would be spoiled milk so I’m going to go with no.
@@bryanfuel I mean, people drink kefir
But it might be boring now that vinny’s abandoned the duo
Bechamel has left the chat
I love Molly’s energy and vibes! She’s such a pleasure to watch.
Surprised she didn’t call butter “butt”
Thanks for the likes, you guys are amazing , love you too Molly!✨💖✨
Lol, i thought i was the only one who got annoyed by her saying "parm" a million times
Randy Saypanya or ‘black pep.’ I honestly don’t care for her. She seems kind of pretentious.
Molly has worked as a line chef for half her career. They speak like this because they move quickly and need to communicate in a fast and easy way.
Maxx Lux we are talking about 3-4 letters here. I get that you have to be quick but come on bruh.
@@gangstaflamingo I've been in a big busy kitchen before and half the time they talked gibberish.
I mean this looks good but is it really Mac and cheese with parm being the only cheese? It’s more like a shells with Alfredo. It would be a better Mac with like a sharp cheddar in a bechamel or something. Regardless this looks delicious but it’s more of an Alfredo.
Asiago!!
There is macaroni and cheese present though lol
Elizabeth Whitman I guess. Still not what you think of with the title “Mac and cheese”
Most Alfredo sauces require a heavy cream which is not in the recipe. And it has the basic compents of macaroni and cheese so imo it would be.
Alex Merriam Yeah you make a good point. But a lot of Alfredo recipes also use milk. It does have the basic components of Mac and looks good so I’m not hating or anything, just seemed a little off to have nothing but parm.
I made this today and its freakin DIVINE. Thank you molly!!
The pep and the parm make the mac delish. And there's nothing about that that's obnox.
The butt and pep really does its mag to the tas
@@oskajohn3795 LOL 😂
The pep and parm make it
Tots amazeballs
YAMEROU
I love Molly but this is too damn funny 🤣🤣🤣
This "one pot pasta dish" involves 2 pots. Just sayin'.
This "macaroni and cheese" pasta dish doesn't involve macaroni. Just sayin'.
Noticed that too, but she just rolled out the second pot in the interest of time.
How about saying Anne's is good, worst stuff ever IMO.
She’s never really illuminated brightness.
@@42johnc What do you like?
These comments are rude. Molly is the best to watch
Claire >molly
Brad >
*_Kraft Dinner has left the chat_*
WOAH WOAH WOAH! Let me get this straight: You comment something that is unrelated to the fact that I smell like 100 dead orangutans? Considering that I am the unprettiest RUclipsr ever, smelling like 100 dead orangutans is really incredible. Yet you did not mention that at all. I am quite disappointed, dear kraft dinner
lol that made me smile
_Bob McCoy never.
at least she gave a shout out to all the folks that like kraft cheese at the end
We wouldn't have to eat Kraft dinner! But we would eat Kraft dinner.... we'd just eat more! And have like, really fancy ketchups with it...dijon ketchup!
"A lot of that salt is going to be left behind in the water so don't freak out"
Not a single person in the comments listened to her.
I always salt my pasta water like she does.
Left behind in the water... that you're also going to add back into the pasta... it was too salty.
exactly, also people don’t HAVE to add salt like if y’all complaining about it being too salty…then add less salt. it’s to your preference and if it is too salty then that’s kinda on you. she likes salt so she added more salt than i would because im more sensitive to salt. it’s not her fault that you over or under salted your water, so you shouldn’t be hating on her.
This was my "go to" recipe for my wife after a late night out on the town. It really is fast, simple and satisfying. I did take some short cuts (pre ground parm) but it is the kind of recipe that is very tolerant of changes.
Roux has left the chat.
Not everything needs to be a roux holy crap get a life
@@redmeghixtape410 woah
Red taehyung hixtape woah
@@redmeghixtape410 a roux would have been good here dude, calm down
Red taehyung hixtape woah
Molly: "it only needs a tiny bit of salt"
Also Molly: adds entire handful of salt
Different salt types have different intensities, it depends on how the crystal is formed. She probably uses a low-intensity salt type.
For sure she was using kosher salt, but that *was* around a teaspoon or so
Tiny bit per bite, but that's a whole pound of pasta, so you have to add more
Captain Obvious here... Molly is correct. The final dish need a very little of salt, because Parmiggiano is really salty and flavourful... and the coocking water she use for "mantecare" was already salted. But, as she said, a lot of the salt she put for boiling pasta will remain in the water itself... the boiling water/salt it's a specific ratio. Usually is 10gr of salt per every litre of water you use. Trust me, if you don't put enough salt in the boiling water, then you can have the saltiest sauce in the world, but you will taste unflavour pasta anyway!
Molly: “this is a one-pot pasta dish”
Also Molly: uses two pots
Is this woman really 31? Looked up her age because reasons and I thought she was at most 23.
She does really give that vibe.
lol 31 is not old, if someone looks old at that age they aren't doing something right
@@idkwerefashionblogrs did anyone ever use the word old? I don't see it.
@@MrMowky why would anyone compare a 31yo to a 23yo if they didn't think one of them was old?
@@vasileny.6374 older is logical. But the word "old" was not used.
Iv tried a few of Molly's recipes and I love how simple most of them are. They have all come out delicious. the 1 thing I always change though is how much salt is added, I normally put about 1/3 less than in these recipes and they still come out a little over salty :P But still really good.
Why didn't they show the reactions of people who tasted it ? Makes me wonder if they even liked it 😂😅
@Views By Coco I watched it. U did a great job filming and editing the video n thanks for the review 😁😁
B/c they Gordon Ramsey'd her after they tasted it
Curiously Skeptic | they wouldn’t have pulled weird faces.
it’s possible there was something wrong with the shot so they opted not to use it
Better or worse you gotta have the tasting shot. That’s how you build trust with your audience
Just made this for my husband. He loooooveed it. Highly recommended. I didn’t have whole milk so I substituted with a mixture of whipping cream and lactose free milk, and put Himalayan sea salt (don’t need as much), and kept to the recipe with the Parmesan cheese and butter . It was amazing.
I love the pepper in there. Some people like to use white pepper so you can't see it but I prefer it this way.
I feel like so many people shy away from lots of pepper but they're missing out
Escapist is there an actual difference in flavor?
@@frankyramone Apparently, but I just like the look of creamy mac and cheese with black pepper throughout it.
@@Julia-vc3by tried this tonight. Too much pepper
Franky Ramone to me it has a different flavor. I usually use white pepper when im making Asian dishes. It mixes better with the other ingredients than black pepper does
Sad thing is that piece of cheese is worth my month of salary 😂😂😂
Sillas Lucena $20 a month? U need a different job lol
They sell parm already grated too for around 5 bucks. Won't be AS flavorful, but would definitely still be delicious and get the job done!
Parmesan is definitely not that expensive
Do you work at a sweatshop?
@@clioitus1793 YoU dOnT KnOw My StOrY
"Finely Grated Blender Cheese" is the name of my Pop Punk band
"This is a one pot pasta"
...three bowls of ingredients, a blender, a pasta pot, and a dutch oven. One pot pasta is supposed to mean less dishes!
The bowls are for presentation as this video is a cooking demo. Regardless, this is definitely a one pot pasta recipe.
Hahha, she can’t even count. No wonder BA lets her do the easy recipes.
Surely there are two pots but adding the rest of the dishes to your argument is kinda petty lmao, you deffo don't need to put your ingredients in a bowl or a blender at all, so it's just slightly petty-ish lmfao.
Or the cheese can be grated by hand aswell?
@@imetacrab umm... dishes should always be washed after being used.. the next person will go to make a smoothie that tastes like cheese in your house lol
I've always thought macaroni was exactly the wrong type of pasta for a cheese sauce. Shells are better, but for maximum surface area, you just can't beat rotini.
I'm big on penne or bowtie
I love Molly! Something about her makes cooking sound easy and fun to me. Thank you for the video!
Maybe I'm just remembering vaguely, but this seems relatively close to Carla's Fettuccine Alfredo, Molly's Pasta al Limone, Andy's pantry pasta, and Adam's Cacio e Pepe. Not that is a bad thing (all super tasty), but I think seeing Molly or another BA chef do a classic ooey gooey mac and cheese would have been cool too!
Elizabeth Dollinger yeah this is literally Alfredo sauce minus the garlic onion and herbs. So basically a more bland Alfredo. This is a VERY unsophisticated palate meal
they think all their sauces have to be based from butter
With some white wine with add more sophistication and flavor to the sauce 😍
Fundamental mistakes... too much water in when bringing sauce together, turn the heat off when the pasta is cooked, pasta was overcooked anyway, sauce was too runny, it's an alfredo without the flavours, you dont actually need any butter if you use a sharp cheese and understand the fundamentals of Italian cooking. Most of all don't say ''parm'' and ''pep''. What a boring recipe. Are Americans only able to use orange fake cheddar & parmesan? Why don't you actually adult it up with a few mills of Riesling or a dark spirit, Gruyère and some other hard vintage cheese, anything else to teach people to make something interesting and learn to progress flavours, don't just make a bad version of a classic.
@@robspunk I definitely think a more sophisticated dish could be a successful video. This video is still more of a complex process than most people apply to their mac and cheese so in that way it was a major success. I'm sure that BA's chefs know way more about techniques than I do, and I'm sure they could draw out the differences between the recipes I included for comparison. I just think a lot of people are looking for a mac and cheese like their grandma made (the gooey gooey reference), maybe not the most complex and sophisticated dish with french/Italian techniques. I think that BA makes content for the elevated chefs as well as the home chefs and I just think a more "homestyle" mac and cheese would have also been recieved well.
No reactions from the staff... Interesting
Exactly my thought. Should have left it totally out if you weren't going to show their reactions.
Yes, very odd. We always get staff reactions. Even if it's not perfect. Yea, the whole thing seemed off somehow.
She's intimidating. When it was time for the taste test she did not allow words to be spoken. I for one enjoy her challenge
@@ashton35 lol in no way is she intimidating. Even if she was (she really really isn't) it's no reason not to show the reactions of the people eating it like they do in practically every other video.
@@dominuce2112 There's a reason people were not floating around her.. Like they do with Claire.. That's what I'm speaking of.
Tried this recipe for dinner and it was successful. Thought the pepper was too much, but I wasn't using freshly ground pepper because I thought it would take too long to grind out 2 tsp. I think I will switch the pepper out for creole seasoning next time.
Ummm all mac and cheese is adult mac and cheese
I stand with blahblahblah9267.
You mean the powdered stuff isn't the veal of mac and cheese?
Ummm.....no.
If this is an adult Mac n Cheese, then this is an adult video, so I’ll need to see all of your ID’s immediately.
This reminds me of that sadly under seasoned Mac and cheese that black guy (kalen was it i forgot) reacted to on Ellen
miguel masangkay I think it’s the same thing
Wow I wish this was an adult video, molly is looking like more of a snacc than the mac n cheese is holy nut butter
miguel masangkay Yess!! It was Kalen that reacted to that “adult “ Mac and cheese video. This is pretty much the same thing. 🙄
😳I left my id at home
Molly has changed the way I look at Pasta water, other cooking vids talk about it, but Molly actually executes its use quite often, and I appreciate it
I love my mac and cheese with parm, black pep, bu, mi and pa wa!
ehhhmakarena
if you want your pasta water to actually work well for creating the sauce, only use just enough water to cover the pasta rather than cooking in like 2 gallons of water and diluting the starch too much.
^This... The starch was too diluted.
I made these today! 🍽
*Note that you don't have to use a whole stick of butter, I used half, and honestly.. it tasted really good! 😋
That looks like a mix between mac and cheese and Alfredo
alfredo is parmesan and butter so i guess? but not really
Perfect description!
@@kidsteveee most people make alfredo with butter, parm, AND cream
For me garlic is the most important ingredient of Alfredo
Carla made an Alfredo sauce with just butter, pasta water and parm. It was delicious! Also easier to digest when you have lactose intolerance.
"Annie's" lol, someone had an upper-class childhood. us yokels ate Kraft.
I think she was saying Annie's is like grown up mac n cheese in a box and this was just kinda an imitation but better kind of thing
Franz Ferdinand I was wondering who “Annie’s” was lol
Yeah that 79 cent difference must mean she grew up upper-class.
It's not just the price difference, it's where you buy it. When I was a kid you wouldn't find annies at Wal-Mart or a scratch and dent store. I didn't even know about annies until I moved to New England in my 20s, and even up here I don't think you can buy annies at aldis or Wal-Mart.
Miranda Neizer yeah I’m considered lower class and I hadn’t heard about Annie’s Mac and cheese until I was 16 and that was because my mom’s rich boss gave us a lot of the food in their cabinet.
Great idea, my sister isn't a confident cook but something like this she'll feel comfortable making. I use a combination of three cheeses in mine, Reggiano, Gouda and an aged Cheddar. It's a perfect combination for flavour and texture
Brad? Vinny? Y’all still there buds?
There will be new Alive content by the end of the week.
Kabe Sears: according to rumord Vinny left. Brad is probably out and about.
I just searched the interwebs and Vinny's Instagram confirmed he no longer works at BA.
@@blarbdude did he say why??
@@pickles2791 He joined Babish!
When Chris asks if it was all parm cheese... His face tells us all why the reactions were skipped.
Nah, not really. There's as much parmesan in carbonara and no one bashes on that.
Yes, I was scrolling through looking for this comment! I really wanted to see their reactions!
There is no parmesan in REAL carbonara and as an Italian person I am pretty sure about it. Like 99.99%
@@BulkkochKaliseuma yeah well those of us who call parmesan and bacon pasta with an egg carbonara are not in Italy, we're in North America. We just don't have romano pecorino and pancetta here, or at ridiculous prices. So if you want to tell someone that these local versions aren't "real", say it to the Italian immigrants of the last century who adapted their recipes to what was available here and popularized them.
@@dma93-ch Dude, chill.
I am spreading information because you clearly have a distort image of how carbonara is made.
Yes, we use parmesan a lot in our cousine because is good and makes the pasta a bit better. But you are referring to a TYPE of carbonara that is not that common.
Maybe (MAYBE) you saw restaurants serve pasta inside a huge form of cheese and that is a gourmet thing. I am not saying "that version is not good".
Just you were so sure about it and it's not true. So, I repeat: chill and dont behave like a "I-know-it-all" when you, clearly, dont. Have a nice day.
as far as adding other cheeses, asiago, romano, and a touch of cream cheese are golden. fresh basil, bruised and shredded, can add an amazing amount of depth of flavor.
she rocks what she does. i like her presentation style, her practical approach to things.
The sauce looks really thin to me. I feel like you get enough water from dropping the wet pasta shells into the sauce. To me it would make the sauce taste a bit bland. I’m probably just used to really thick creamy sauce though. 🤷🏽♀️
I agree using milk or cream would have given better results 😉
Whities be whiting
LifewithSarah from an Italian standpoint that sauce is very thick, you’re used to American cheese sauces filled with artificial thickeners and stabilisers. And I seriously doubt it was bland due to the massive amount of Parmesan and black pepper, but you might not know how flavourful freshly grated parmigiano reggiano is if you’ve only had the pre ground imitation stuff.
Mina F don’t know if you meant for your comment to come off as rude but like I said, I’m probably just used to thick creamy sauces that I’ve been brought up with.
I know they always suggest throwing pasta water in your sauce but idk it sounds not good to me.
3:11 "There is milk in it, so we can't call it Cacio e Pepe"
Well, there is no Macaroni in it and yet you're calling it "Mac & Chese" :D
Anyway, this looks super simple and delicious ...
Macaroni is just pasta. It's not the name of a shape.
Bethany Lade are you serious?
@@beth8775 Maybe google if you're right before you correct someone ...
@@beth8775 inb4 calling spaghetti "Macaroni and tomato sauce"
Macaroni in the US refers to the elbow-shaped pasta that we usually think of, but apparently the term originally meant any short, square-ended pasta. Maybe shells are square before they dry out and curl up, so maybe macaroni technically does apply here.
Source: 5 minutes of Google
Just made this. So simple, easy, no fuss, and most of all, delicious! Boyfriend loves it. Thanks Molly!
I’m not getting why there’s so much hate down here tbh, so many food critics 🤔
For real. She's always talking like this too why are people suddenly being so mean?
Apparently people are personally offended by her saying "pep" and "parm", too.
apparently, everyone in the comments are Michelin star chefs ...
People gotta satiate their superiority complexes somehow.
There's something about her that triggers me too so most of the time I'll just choose to watch someone else. However, I wish her as well as all her haters a happy life :)
Damnit, Molly out here lookin like a snack tryin to teach me the way of the mac
She protec
She attac
But most importantly
She a snack
Return of the Mac snack
I just made this and it's amazing. I think next time I'll use a bit less pepper, though. 2 tsp for this much wound up being a lot.
"it all happens in one pot"
*uses 2 pots*
Is that Buster Poindexter from Scrooged?
@@film79 yes it is!
My grandma used to make this for me everytime I came over when I was little....for some reason it just works and it’s delicious!!!
Just made this. Absolutely fabulous. Followed the recipe exactly as she has it and it came out perfect. Thanks Molly.
Why isn't anybody talking about the mouthfeel?
I’ve only ever heard this in beer tastings. It makes sense to me but I can see it being a strange food term.
the m o u t h f e e l
@@alvinfigueroa3144 I've heard Mario Batali use it and I quite like it personally. I use the term a fair amount.
i love you for this comment
What about it??
Amiel dancing at the end is everything.
Molly: “Unicorn pepperginder. Gotta have it.”
Me: “Ok.” *Googles it*
Me: *Gulps in 50 dollars*
I go through cheap pepper grinders fast, A higher quality one might be cheaper in the long run. That's what I'm thinking about. I haven't bought or tried one yet though.
I've got pots that cost $100 that I've had for 30 years. I assume a pepper grinder that's recommended by a person who uses one all the time will last as long.
Best and most concise definition of 'broken butter sauce.' Well done!
Molly will never under-season her food, like ever. I respect that
Molly is my favorite, favorite, favorite! I love every one of her Mollyisms.
This looks delicious! I have these ingredients lying around, as well as some fresh local mushrooms/funghi, and jerusalem artichokes. I think I'll roast those veggies with some thyme and bay leaf and garlic and serve it with this pasta tonight for dinner. Pasta Friday! Thanks for the recipe :)
I'm sorry, but I've never been more bored watching someone cook...
Subscribe to my channel and I'll support back, small RUclipsr
1, this recipe looks amazing and i cant wait to try it soon
2, did anyone else notice Amiel dancing in the background at the very end? I had to watch this twice before i noticed and im dying
Molly's skin is complexion goals; peaches n cream
I think she's wearing makeup.
Oisín O'Sullivan You best be trolling, dumbfuck.
@@i-never-look-at-replies-lol pretty sure this is a CinemaSins inside-joke. Calm down.
"she has nice skin"... must be racist! lmao what a reach@Oisín O'Sullivan
My cream on her peaches are goals
do they bring their own aprons orr is there a room of unique aprons??
bishopl I’ve always wanted to know too!! I love the look of their aprons!
bishopl I actually tried to buy myself an apron like that one because i loved it. According to the internet they’re called Japanese aprons!
I feel like her apron makes her look pregnant.
@@filam7371 she's cooking not doing a fashion show
@@Julia-vc3by this thread was about the apron and what the OP thought of it. I commented thusly. It makes her look pregnant.
My heat was too high when I made this so my cheese was stringy. But when I make it again (which I will) I’m definitely going to do it’s at a lower temp so I get that great creamy texture!
Love that pasta wourder.
Molly: “ I lost my lid so this will do”
Made this for myself for Mother’s Day since my kids couldn’t come over - so fabulous! You’ll think it will be too much pepper, but it is not. Going to make it again and maybe play around with the cheese. Maybe a little cheddar?
Yum! I’d throw in just a small handful of white cheddar and fontina too 🤤🤤
and ceshew nuts! hole ceshew nuts
@@icansurviveuniversity.imra1405 Why?
@@icansurviveuniversity.imra1405 Why?
I'm big on the crunchy top of baked mac and cheese, so I mix in some breadcrumbs when plating. So good!
Leather Pants Guy In partial to baked mac for the crunchy topping. If making stovetop max, I always toast up some panko with olive oil, garlic salt, parm, and parsley. All about the combination of textures!
Love it, and love Molly! You go girl! (street taught chef woman)!!
I love Molly, she's so happy and cheerful!!
*That needs more cheeeeeese !*
This is a recipe that deserves to go viral! I made it tonight and we are in awe. Thank you Molly
It wasn't to salty?
Emily did not like that pasta 😂
Elizabeth Siciliano I have a feeling that face was a response to the “wooly mouth” comment about pecorino, not the Mac and cheese
The entire video just radiates stoner energy and i am all for it
Parm and sharp cheddar is to die for in this recipe! She really does mean it when she says it takes the same amount of time as boxed mac and chesse and is infintely more delicious
It’s 5:15 in the morning and I can’t sleep. So this video has inspired me to boil velveeta mac n cheese a lot less delicious than her fancy mac but oh well 🤷🏽♀️. Good morning to me
Always love me a Molly vid. And she's making my childhood favorite comfort food too.
Same I think shes awesome.
Cooked while watching this video. I over shot the salt and pepper but it turned out outstanding. Ridiculously good.
I'm so happy rn. Thanks Molly for being so wholesome and nice!