I'm so looking forward to this being a continuing series lol. Aside from you cooking as many American dishes that you want to try, I think it would be really cool to see your favorite Portuguese dishes.
Greetings from a Polish-American in Texas, watching a Portuguese guy making American recipes. What a wonderful world! "Uncle Sam would be proud" LOL.. Great job!
Hint... when making Galumpkis, instead of boiling the cabbage, freeze the head(s) a couple days, thaw completely before you assemble the rolls. I came up with that hack when I was 14 decades ago. Nice green color, more flexible, better flavor
Great job, André! I'm a retired chef and I'd say you're mac 'n' cheese looked excellent. Just one tip - always taste your food before adding salt, and add salt a little at a time, tasting each addition. You can always add more salt, but if you add too much there's no way to remove it.
The other thing to consider is that different cheeses have a different amount of salt in them too so it is best to taste before adding the salt and follow the above tip
The flour and butter is called a roux. Adding milk turns it into a béchamel sauce. This is one of the foundations of French cooking. One of the noble sauces. Congratulations you did well.
Béchamel is the base of the country gravy that is poured over biscuits. My mother always browns the flour, makes the roux with the fat from precooking the pork sausage... (cast iron & ball whisk!)
I needed a hand mixer for a cheesecake a few months ago. Didn't have one and couldn't find one. So, mangled a cheap whisk to fit it into my drill. Sadly, one speed drills don't have a low setting, instead allowing a variable trigger. Ended up flinging a lot of the mix around the kitchen. But it worked in the end.
Ohio here ... I've had a smile on my face ever since you started cooking ... you should definitely continue doing these culinary videos ! Would love to see you make some Portuguese recipes that are your favorites ... you're great Andre !
I loved watching him being so careful when making the deviled eggs. As long as u make them with love, they are delicious. It doesn’t matter how they look! 😂
I don’t very charming. I’ve been cooking forever, but it’s because he’s so sweet and although he seems terrified, he’s going for it. Charming. Child like enthusiasm. I can’t look away.
@@cdpgeorge I feel it's the latter. Recipes you're not used to can be intimidating sometimes, especially from a different culture. Despite that he did great for his first time!
Deviled eggs are a must for any large gathering. Easter, Thanksgiving, Christmas, or just a random cook out with family/friends. Just remember to serve them chilled, not warm.
I'm a second generation Portuguese/American and I am so enjoying watching you cook American dishes. You should do one live. Then we could help you as you go. But honestly, you're doing great. That mac n cheese looked perfect. If you want to make a whole meal, you can also add sliced sausage like linguica or Italian sausage, or chicken or both. I would really like to see you cook a favorite Portuguese dish too. I could just watch you cook all day. 😍 Especially, the drill/mixer. That's my favorite.
I love to see people from outside of the U.S. enjoying American food. Your love for this country is awesome. God bless you sir, and please keep making these videos!
Same with a cheese fondue. I usually make that for New Years. Shred up a couple pounds of sharp cheese. Get a 4-pack of chardonnay pony bottles. One bottle is the perfect amount for fondue. Get it boiling. Add some salt or other seasonings now. Slowly stir in the shredded cheese. When a little melts, add some more. When it's done it will drip off the fork like honey. Someone else chops up a bunch of French bread or a baguette. Make a bunch of chunks about half the size of a deck of cards. Instead of using a special fondue pot, I serve it right from the stove. You have perfect control of the temperature. Use a non-stick pot. Everyone gets a plate and a fork and they line up at the stove. Get a chunk of French bread on the fork and roll it around in the fondue. Once you get a good sample, you get out of line to eat it. The next person moves up. You get back in line and eat it before you return to the pot.
Outstanding, André! I'm a former Soviet Citizen, now a proud American citizen. And a proud American citizen addicted to mac'n'cheese! It's SO good. There's really no wrong mac'n'cheese - seems like everyone has their own recipe, and restaurants go out of their way to outdo one another. I LOVE that you put garlic powder in yours - but have to tell you most of my Yankee friends don't. IIIIII do - and I put a bit of Paprika in mine, too. That "Cotovelos" pasta - in the US we call those "elbows" (actually, those are BIG elbows lol). Most people I know use elbows, but Ziti, Tubettini, Rotini... again, there's NO wrong pasta). My personal way of making it has as at least 5 kinds of cheese (you can even buy pre-shredded Mac'n'cheese cheese blends in any store) - I like mild & sharp Cheddars, Havarti, Muenster, Parmesan, and Mozzarella. For a twist - adding bits of Buffalo chicken (or just fried or baked chicken), or diced meatballs, or diced ham or... once you start eating it, you want to eat MORE, and it's so versatile that it's fun to experiment! Suggestions - Biscuits & Gravy is mainly a Southern thing, so DO try it, but it's not an American standard (it's not common around where I live!). Might I recommend Buffalo Wings, or fried chicken, Meatloaf (SOOOOOOOO many ways of making it and it's SOOOOOOOOO good), Chicken and Dumplings, Chicken Pot Pie, Creamed Chipped Beef, Chicken Fried Steak - and for a light meal: the classic Bacon, Lettuce & Tomatoe sandwich. BUT... could you share some of YOUR favourite Portuguese dishes? THAT would rock!
I love the kitchen layout. As an interior design student, I love seeing different interior design styles from different cultures. The kitchen looks so bright and open. I also love the cabinetry and backsplash tiles. I wanna have a kitchen like this one day. I grew up with my grandma's home made mac n cheese. They way she made it was using cheeses like sharp cheddar, assiago, and I believe it was mozzerella. Then she added mustard powder to add a little zest and spice to the cheese sauce. I would eat several plates and not get full. Man... I miss her cooking. 😔💗
11 You are absolutely adorable, André!! I am definitely old enough to be your Mom, so please forgive me. I REALLY enjoy watching your trials making Mac'n'cheese!!!! WELL DONE!!
@@firerose7936 Nothing wrong if it is. I lived on the Island of Crete for 2 years. They build full homes by the floors. Each floor is a younger family started. I enjoyed their close family traditions. That was 35 years ago. So, I am sure things could be changing now days. Sad to think that it was beautiful to see.
I want to suggest meat loaf as another American recipe to attempt! There's lots of recipes online, but my family recipe is this: Heat oven to 350 degrees F. 1 lb ground beef 1 lb ground pork 3/4 cup crushed oatmeal (crush it into powder in your hands. Alternatively, panko bread crumbs.) 1 egg 3/4 cup finely chopped onions 1 1/2 tbsp mustard 3/4 tbsp salt 3/4 tbsp black pepper 1/2 tbsp ground sage Mix together in a large bowl, (it's easiest just to crush it together with your hands) then put into a 9"x5" loaf pan. Then, mix together: 1 15 oz can of tomato sauce 1/4 cup brown sugar 2 tbsp Worcestershire sauce Pour on top of the meat loaf. Put in oven and cook for 60-75 minutes, or until a meat thermometer inserted into the middle reads 165 degrees. Pull it out, let it rest ~15 minutes, then slice into 1" thick slices and serve. Is also excellent the next day on bread as a sandwich. Typical side dishes to go with this would be mashed potatoes, bread, and a vegetable like corn or green beans.
As a southern girl from Tennessee you did a great job. And you practiced your roux for your gravy and biscuits! And I love paprika in my mac and cheese!
Quick tip. When the box says cook for 10-12 minutes, it means start timing when it comes to a boil after you have added the pasta. If you add pasta to a small pot of boiling water, it will stop boiling water because adding the pasta will lower the temperature of the water. It may take a minute or 2 to return to a boiling state. That's when you begin to time the cooking. So, it you increase the amount of water to cook the pasta, it will take less time to return to a boil.
Use a bigger pot when boiling pasta. Volume of water should greatly exceed the volume of pasta, otherwise it can get gummy. (Italian grandma taught me this).
Look at me screaming at my phone: "STIRRRRRRR!" After you add the pasta, stir to separate. When you add the flour, stir to keep from burning. When you add the milk, stir to keep lumps away. When you add the cheese, stir to keep from sticking. Stir stir stir stir stir! That looks beautiful, Andre! Next time, mix your bread crumbs and cheese for the topping with a bit of olive oil or melted butter.
Yes! Please continue with this series. Would also love to see some of your favorite common dishes from your country and make this even more of a cultural exchange. 😃 Looks fantastic! Shredding the cheese yourself is just fine, better in fact, since it means you don’t get that anti-caking agent in the mix. As for type of shred, it just needs to be able to melt. You’re good with what you had. Tip: Roux base (the butter/flour part) keeps pretty well and it’s much easier to make a big batch than a small one. Just cook the roux until the raw-flour smell goes away, then store in an airtight container in the fridge, and pull out a spoon or two at a time as needed. Some people like it baked, some prefer it creamy. Either way is delicious. You have a lovely kitchen by the way.👍👍
I do a lot of home canning, so having a prepared roux ready to use is very handy. Chef Jean Pierre has a video for a baked roux that is fantastic. I make it with clarified butter so it stays good for a long time, even at room temperature.
11- You're becoming a great cook. Mac and Cheese is such a great comfort food. You made the best - completely home-made by American standards, complete with a perfect roux. Such a simple dish becomes perfection in the hands of someone willing to truly understand it.
Yes, to a cooking series, PLEASE! You can also cook some of your favorite dishes from where you grew up and what you've learned in Portugal for us to see and maybe learn to cook for ourselves. Once you master cooking basic mac and cheese you'll find different things to add to it and maybe try it with other types of cheese too! I don't thinks there's anyone specifically correct way to make mac and cheese. Can't wait to see what you decide to cook in future episodes. 😎
Wow, I'm actually REALLY IMPRESSED with how you pulled off the Mornay (Cheese sauce) on only your second try! Hats off! Get that roux (flour, butter mixture) down, and your biscuits and gravy will be perfect!!!! Also, 11 because reasons. Great job!
I'm loving the cooking series. It's great seeing you get so excited when you cook. An added benefit is that you can make these dishes when you have friends or family over and you will impress them with something they may have never tried before.
I’ve only discovered this channel today and already, I feel a lil attached! Such a genuine soul and an honest approach to trying something new. I’ve only seen 2 videos before now and decided to subscribe just now. I look forward to seeing more. I had a very good friend from Portugal that I haven’t seen in many years now but he left such an impression on me. Hearing your accent took me back to him-his name is Mauro. Portuguese people seem very generous and open. I’m looking forward to more videos. Love this! ❤
As someone married to a professional chef-- you did great! This looks DELICIOUS you did a fairly good job espcially because rouxs can be VERY tricky to make ! I hope it was as tasty as it looks! You dont always have to bake it! (though it is yummier in my opinion hahaha )😂❤ much love from pennsylvania here in the US
@@lordelliott42 I think the cheese sauce has two options. 1. Use a cheese that will melt and remain combined (American cheese, Velveeta, etc.). 2. Make a roux, which is basically making cheese gravy.
I know people who don't use a roux they just milk or cream and a lot of cheese and it still comes out nice. My uncle just dumped his macaroni in a pan with a 3 pound block of Velveeta and it looked nice and everyone raved about it. I never ate it because I don't like Velveeta. I think there must be a lot of different recipes and most of the look pretty much the same at the end.
Can you buy Velveeta in Portugal? If so, you can melt it at a medium temp., cook the noodles as you did, then drain noodles and stir into melted Velveeta. Easy, quick and very satisfying ❤
Great job Andre, you are a natural born comedian...you really gave me a chuckle. I love watching your experience with American foods and recipes. This lady from Arizona gives you an 11 for sure!
15:33 11! I am just an english-scottish american watching a russian portuguese guy cook some american mac n cheese! Edit to add. Omg! That is looking delicious! Making me so hungry! And you can never have too much cheese!
You did great! It is not un-American to put in some paprika but most people don't. Most people use little to no garlic powder. Some recipes will have you fry a little minced onion with the butter. If you do this, you want the onions to get soft but not browned. I like to add a little cayenne powder but we like hot, spicy food. I typically top mine with a mix of coarse bread crumbs, melted butter, and some of the same shredded cheese I used in the sauce. The beauty about mac and cheese is that you can easily add many different things to please your own tastes. I just made Mac and cheese two days ago.
You did a great job! I like that you considered the pasta shape, the ones like shells are my favorite, a lot of Americans use the little curved "elbows". And the way you cut up the cheese was just fine. Watching you cook is fun, I think you would do well with biscuits and gravy and it's very American. When I was little my mom would put tiny cherry tomatoes in the mac and cheese to get vegetables into us, it was fun to pop the tomatoes and we loved it. I had to come back and add there are strictly cooking channels on YT that make you look like a pro chef. You are learning fast.
The best Mac n cheese is made right after a holiday party. If you’re lucky you have several kinds of cheese left over from your cheese board. Use it all. A good buttery bread crumb mix spread on top with some extra shredded cheese 15 minutes before you finish cooking. Bon a petit
Cheese is a matter of taste everyone has different ideas, some people use 2, 3 or 4 kinds some people only use 1 kind and a lot of people use Velveeta so it's whatever you like.
Eleven! ❤ Nice recovery, beautifully done. 👏👏👏 Cooking can be difficult and full of anxiety at first. But the more you practice, the easier it gets. And you learn how to correct what may go wrong. It’s all about science. The good thing is it’s usually easier to recover from cooking, than from baking. I’m excited to see you make and enjoy more recipes! ❤
Definitely continue this cooking series! Enjoyed watching you make absolutely perfect mac and cheese after seeing your reactions on your regular series. So be honest, was it what you were expecting? Did you like it? Will you make it again? Did your family try it and like it? Is there anything similar in Portuguese cuisine? Great job!
🧀🥰André, thank you SO MUCH for bringing us along with you on your first "Mac & Cheese" attempt! I was smiling the whole time, even when I was saying "No! No, don't do that!" for some parts ;) It reminded me of my husband's first time making Mac & Cheese after we were married. Same for watching my children learn from my husband just a few years ago. "Mise en place"- having all your ingredients/tools ready to go- is a must. You will develop your own preference for pasta style, cheese sauce amount, seasonings, cheese varieties, toppings, etc... as you go forward. Also, it is not required to bake this at all! But if you want a more browned top, a low broil for a couple minutes will work (maybe not in a glass pan, which could shatter.) Try using unsalted butter, and a wooden spoon or nylon spatula for the sauce. No need for a whisk or power tools. The heat should be lower when you begin the roux with the butter/flour. Patience. You can always trim/edit your cooking videos. Under a lower heat, the flour and butter will become a more light brown/nut color as the rawness of the flour toasts with the milk solids and fats of the butter. Then add the milk more gradually, as you raise the heat a bit while constantly stirring! Again, a bit more patience. Please be sure to taste the sauce as you go- adding your salt, pepper, smoked paprika (Wonderful!) I'll not go all Chef-picky on you, as you clearly stated in your Deviled Egg vid that you don't really cook. And I want you to cook!!! Learning on your own is hard enough, with so many versions of USA recipes out there. André, my family has enjoyed your videos for a while now, but these new cooking vids are tearing it up! Much love from New Hampshire.
It turned out fabulous! My mother would also slice up Italian sausage and fry it up and add it to our mac & cheese. I agree with the other posters that suggested having your family also taste test for the video!
Andre if you can conquer Mac and Cheese you can do anything. Yes I do enjoy you cooking. Love From Michigan, and we're under a winter storm warning. There is lots of snow already. ❤❤
I love your cooking videos. I feel like we are actually getting to really know you. You have spent so much time getting to know America. Maybe it's time for you to introduce us to Portugal.
As an American you're killing me! I have not had Mac & Cheese in two month, yours looks delicious.! I'm making it tomorrow with a side of Stewed Tomatoes and Club Sandwiches.
I loved your deviled egg video, but you were worrying too much. Same today. Here's the thing: most American foods aren't truly American. They started from immigrants who brought their food culture with them, but made changes as needed if they couldn't get the ingredients they were used to. Or new dishes are created that are inspired by such dishes without being authentic themselves. (The French and Italians especially hate this!) So don't worry if you have to make substitutions. It's the American way! (11)
In my mind I kept urging you to stir the macaroni!!!! It sticks together if you don't!! Deviled eggs all the time... BBQs, Thanksgiving, Christmas, Easter, July 4th!! You did a marvelous job. A roux actually looks like what you had with the butter. That's when you start to slowly add the milk! You did such a good job!! I really liked the bread crumb and cheese topping! The perfect topping! Now that you've done it once it will be faster next time! Awesome job!! ⭐⭐⭐⭐⭐❤🇨🇱🇨🇱
Please get some American measuring spoons and measuring cups for both dry and liquid ingredients. Making biscuits or any type of bread product requires accuracy including how thick you roll out the biscuit dough. If the dough is too thin, the biscuits will be flat and hard and will not rise. If the dough is too thick, the biscuits may not get cooked in the middle Also, when it comes to biscuits, everything needs to be cold. Cold butter, cold milk, cold utensils. When mixing the butter and flour, do not use your hands initially. You want the butter to remain cold as long as possible. Using your hands with soften up the butter. Using room temperature, butter will prevent the biscuits from rising very high. Use your hands to knead the dough after you have added the milk. Only knead the number of times specified in the recipe. Kneading dough too much can make it dry or tough.
Yo André! I was making homemade mac & cheese tonight for my family. Lobster Mac & Cheese. I used Gruyère, Fontina & Romano. You’re the best, man. I bet you’re a great Papa to your children.
Andre! I'm so proud of you!! Your Deviled Eggs looked great! You're doing fantastic with cooking and so funny! 😅 You're going to love biscuits and gravy - the beginning of the gravy is the same for the sauce here without the cheese. ❤
I enjoyed watching your efforts at mac & cheese. Mac & cheese is also a base for casseroles. You can add a can of drained tuna to your cheese mix plus mushrooms and frozen peas in proportions. You already have the basic steps. Go for the glow.
1) I'm LOVING this series! You are such a great person. Love watching you. 2) I'd do dinner rolls next. Chicken and dumplings are easy enough, as long as you use store bought dumplings. Making dumplings is like making lasagna....lots of space needed for cooling pasta. 3) 11. 4) You did an incredibly tremendous job for your first time. 5) Next time when making the sauce, if the butter and flour clump, don't fret. Just take it off the heat and stir. Slowly add some milk and stir. Then you can put it back on the heat when you don't feel any more clumping. MOST EXCELLENT!!! Now I want some mac and cheese.
when your flour and butter seize up - just add a pad of butter at a time to peanut butter consistency - and REMEMBER - the Darker the Roux the WEAKER the thickening properties the flour will have.
It came to America from France. Thomas Jefferson's cook leaned to make it while Jefferson was in France. (Jefferson was the 3rd President of the US in 1801.)
As your confidence grows you'll relax more & realize you CAN do it!! We've all had our mishaps. All part of the learning experience. You did great & now have me craving mac & cheese!😊
I loved your reaction when making the rue the first time (adding the flour to the butter) And that's only partially due to having had the same reaction when I first tried making pate a choux. But above all, let me say how impressed I am with your bravery/self confidence. Not many people would be willing to dive into cooking as an adult with as limited experience as you seem to have. And to then record it and post it online, that is impressive. I'd like to offer you a reward, but you already got that in the form of being able to eat the mac n cheese.
I’m loving the cooking videos! Please continue! I chuckled because Mimosa is an American drink made of orange juice and champagne which is a little different than milk 😂
Andre, you did such a good job. I've never even tried Mac and cheese from scratch. I think I'll have to try it. I've heard it works good to put a tiny bit of nutmeg in when you make a cheese sauce. It looks delicious. I'm glad you are liking your American recipes and I'm loving this new series. Also, deviled eggs are great appetizer at Christmas.
I love your new cooking series! My aunt is just now learning to cook herself, and like I tell her when things get confusing or too much at the time, cooking is fun! Just take a breath, and if something goes wrong, through it out have a laugh and start again, and when all else fails get the peanut butter!
The flour and the butter and all the ingredients were absolutely fine. You didn't have to cook up the flour, just use it to thicken up the final mixture. Otherwise, don't be afraid to cook up the recipes, everyone here makes it in different ways and everyones comes out with different flavors and there are entire mac and cheese restaurants with nothing but hundreds of variations of mac and cheese. You're good, just keep practicing. God Bless from Texas
It's been very entertaining watching you cook! The Portuguese chef cooking these traditional American foods... You're doing fantastic so far! May I recommend you try baking a pie? It's super easy, especially if you use a pre-made pie crust. Do they have those in Portugal? Apple or pumpkin are quite easy. Apple is slices of apple, sugar, maybe a little flour to help hold it together, cinnamon, and bake it. Pumpkin is just canned pumpkin if you can find it, eggs, cinnamon/spice, sugar and cream or milk. Or even any other fruit pie you can make very easily with jello and a graham cracker crust. Just thought so many pies would be a very easy and tasty treat. The only difficult part can be maybe the crust, but even that is possible. 11
I like to use the twisted spiral pasta and use extra cheese and cream. This allows the pasta to hold much more cheese. Also I like bread crumbs on top to cover the cheese for the last 5 minutes of cooking.
It's wonderful to watch you cook so well -- don't panic! And you have a beautiful kitchen. Biscuits and gravy, and chicken and dumplings are Southern dishes; other American classics could be pot roast with vegetables, barbecue pork ribs, even the dreaded green bean casserole. Not to mention pies.
My household gave up making the roux a long time ago. It turns out great. Just put the grated cheese, butter, and cream right in the drained pasta (reserve a bit of the cooking water). Salt and pepper to taste. You did a great job.
I know. I didn't realize making the roux was a thing for mac & cheese. Makes sense but the way he made it with all that garlic and pepper made me think of it as being almost an alfredo sauce.
Yes.I have never made a roux for mac and cheese. Just add the cheese, pasta, milkand my mom always addded a beaten egg, so that's my recipe too. Stir well to distribute all ingredients evenly. Bake in 350 degree oven for 20to 30 minutes.
André dear friend you have to calm down. You did an amazing job! You need to make this with your deviled eggs for Christmas. Both are a standard for all holidays. FYI the first batch of flour you got rid of would have worked just fine. As my family tells me every time I make Mac and cheese when I say that may be too much cheese. There’s never too much cheese. Yes please keep doing these videos. Paula Deen is a great cook to follow for good southern food. Please let us know if your wife enjoyed it. 11
I like the cooking series. :). You are very entertaining to watch try new things. I am sorry but I did almost laugh out loud when you said Mac and cheese is a very complicated dish. lol. Love your content.
Oh, I wouldn't say that. It comes in pint and quarts in cartons, and half- and gallons in jugs. I never buy gallon jugs because I only use milk for cooking or occasional bowls of cereal.
Deviled eggs are great for any celebration, we eat them for valentines day, St. Patts day, easter, memorial day, independence day, labor day, thanksgiving, Christmas, new years, its just a great party food.
I definitely like these types of videos my friend, as a trained chef it makes me happy to see someone learn this, cooking is one of the most essential skills a person can know and perfect. 11:00 not a big deal there, you just need to add a bit more butter to loosen up the mixture. You really didn't even have to start over, you could have saved it by adding a bit more butter. Your flour and butter were fine, it was just the wrong ratio. The end result looks like Man and Cheese to me and if it tastes good, I call that a success! 11 Great job.
I love that you're doing some cooking! I'm not a fan of Mac and cheese, but if it's got meats and other ingredients I will try it! Glad your enjoying yourself with some "American" favorites! Love from Florida!
Agree, it’s nice to see him branch out to cooking and he can list it under “American Favorites” but I think it’s kind of insulting (despite his attempt at humor) to call Mac & cheese “America’s Favorite”.
@sophiacromwell8017 agreed. Lots of people love it, bit it's not America's favorite. But I do wonder now, what food would almost every American love the most?
@@cindyspangler3982 That’s a good question! It probably depends on where you live (coastal may be different from a landlocked area) I’m born & raised in a land-locked area, so when I need to make food for guests that I don’t know - I default to: steak with baked potatoes, broccoli, corn OR roast beef(or chicken) with potatoes, carrots, celery, peas, corn When I’ve visited people in coastal regions, there always seems to be lobster/ crabs on the table! 😎 What are your thoughts?
@sophiacromwell8017 I live in Florida, and love seafood. But, I don't consider seafood an "all American" favorite. I think BBQ in some form, is probably loved by most Americans around the country.
@ I thought about BBQ, too… but there are so many different types!! (Just like different types of pizza! New York, Chicago, Detroit, etc…LOL!!) It will be interesting to see where this thing lands!! 😎
I gave you American citizenship with the deviled eggs video....both kinds of pasta works....yes I love these cooking videos....definitely do biscuits & gravy....its true that you do both at the same time to save yourself time & energy....yes deviled eggs are a must for Christmas....I would literally dump everything in the pan together & let it cook down to liquid as I stir then dump the pasta in & mix & eat....perfect baked mac n cheese....beautiful yard
You did an awesome job!! 😊 Most Americans make their's from a box. The hardest thing is the cheese sauce. Now that you know how to make that, you can put cheese sauce on cauliflower, nachos. Bravo😊
Equal parts butter and flour, add more butter your mix gets super chunky! Add your milk slowly and stir well so the lumps de-lump! Also no metal utensils on enameled cast iron! Use wooden spoon or something else. BUt everything looks great! I don't bake my mac n cheese, but I know a lot of people do. ETA: no need for salt, the cheese generally has more than enough salt. You can use smoked cheeses, a bit of English mustard, a touch of nutmeg and other things for added deliciousness.
❤❤❤I absolutely love that you are trying to make things you have never had before...I love to cook and bake...so watching someone so interested in learning and trying new things...is soooo❤heartwarming to me. I am always leaving smiling and sad it was over. 😊😊😊
I'm so looking forward to this being a continuing series lol. Aside from you cooking as many American dishes that you want to try, I think it would be really cool to see your favorite Portuguese dishes.
Likewise ❤
Yes!!! what is a Portuguese dish anyway? lol
Absolutely! Show us how the Portuguese do it, please!
Yes I support this idea as well!
@NewCaney1 best one I could find on short notice was a grilled whole sardine on toast with a side of lemon.
Greetings from a Polish-American in Texas, watching a Portuguese guy making American recipes. What a wonderful world! "Uncle Sam would be proud" LOL.. Great job!
Hint... when making Galumpkis, instead of boiling the cabbage, freeze the head(s) a couple days, thaw completely before you assemble the rolls. I came up with that hack when I was 14 decades ago. Nice green color, more flexible, better flavor
I find pretty much all pasta is the same. If it looks right, then it's the right pasta.
I’m an Irish Russian Jewish guy also from Texas. It is a wonderful world!
It looks teally good
Really good
Great job, André! I'm a retired chef and I'd say you're mac 'n' cheese looked excellent. Just one tip - always taste your food before adding salt, and add salt a little at a time, tasting each addition. You can always add more salt, but if you add too much there's no way to remove it.
I've learned the hard way that this tip is essential. 😂
Oh great point. Ty so much.
The other thing to consider is that different cheeses have a different amount of salt in them too so it is best to taste before adding the salt and follow the above tip
There are ways to remove salt, but they are all a PITA...better to use your senses first as you said.
@@european-reactstry to make some eggnog XD
The flour and butter is called a roux. Adding milk turns it into a béchamel sauce. This is one of the foundations of French cooking. One of the noble sauces. Congratulations you did well.
Adding cheese makes it a mornay
This is the beginning of white gravy like in biscuits and gravy.
Béchamel is the base of the country gravy that is poured over biscuits. My mother always browns the flour, makes the roux with the fat from precooking the pork sausage... (cast iron & ball whisk!)
And adding sausage, bacon fat and salt and pepper turns it into sausage gravy for biscuits and gravy.
always called them mother sauces but yup you right
Ok busting out the drill was definitely the most American thing I have seen in a long time. You would make a good southerner. Love from the USA.
Easily one of the best compliments you could make. 😁
I needed a hand mixer for a cheesecake a few months ago. Didn't have one and couldn't find one. So, mangled a cheap whisk to fit it into my drill. Sadly, one speed drills don't have a low setting, instead allowing a variable trigger. Ended up flinging a lot of the mix around the kitchen. But it worked in the end.
Ohio here ... I've had a smile on my face ever since you started cooking ... you should definitely continue doing these culinary videos ! Would love to see you make some Portuguese recipes that are your favorites ... you're great Andre !
We Americans are not just proud of our cultural foods, but we love to share them.
Also, that macaroni would make AWESOME macaroni salad.
I think it's hilarious when he thinks something is "oh no! It's not working" and 3 seconds later "no, it's fine" 🤣
Another Buckeye here waves.👋
I loved watching him being so careful when making the deviled eggs.
As long as u make them with love, they are delicious. It doesn’t matter how they look! 😂
Also a Buckeye!
I love that you are branching out to cooking content 🥰
And he actually seems to do his research to do it right, too!
I don’t very charming. I’ve been cooking forever, but it’s because he’s so sweet and although he seems terrified, he’s going for it. Charming. Child like enthusiasm. I can’t look away.
I can't tell if he can't cook or if he's outside of what he's used to of cooking.
Wouldn't it be a shock, if it turned out that he was actually a professional chef who was just messing with everyone!? 🤔🤷🏼♀️
@@cdpgeorge I feel it's the latter. Recipes you're not used to can be intimidating sometimes, especially from a different culture. Despite that he did great for his first time!
Deviled eggs are a common appetizer for guests awaiting the main meal on the holidays. You are doing great with the recipes.
Deviled eggs are a must for any large gathering. Easter, Thanksgiving, Christmas, or just a random cook out with family/friends. Just remember to serve them chilled, not warm.
No offense but the smell of those force me out of any room I’m in.
@@telethus4387 Nice! Less competition for me. 😄
I'm a second generation Portuguese/American and I am so enjoying watching you cook American dishes. You should do one live. Then we could help you as you go. But honestly, you're doing great. That mac n cheese looked perfect. If you want to make a whole meal, you can also add sliced sausage like linguica or Italian sausage, or chicken or both.
I would really like to see you cook a favorite Portuguese dish too. I could just watch you cook all day. 😍 Especially, the drill/mixer. That's my favorite.
I love linguica on my pizza but since I moved away from the Boston area it's much harder to find pizza places that use it 😢
Definitely can still continue with your cooking 11 you are not alone ❤ perfect (man tools)
I love to see people from outside of the U.S. enjoying American food. Your love for this country is awesome. God bless you sir, and please keep making these videos!
19:57 my friend, there is never too much cheese in mac 'n cheese 😂 you did great!
😂 very true! I used 5 cups of shredded cheese in the one I made for thanksgiving
Never!
Same with a cheese fondue. I usually make that for New Years.
Shred up a couple pounds of sharp cheese.
Get a 4-pack of chardonnay pony bottles. One bottle is the perfect amount for fondue. Get it boiling. Add some salt or other seasonings now.
Slowly stir in the shredded cheese. When a little melts, add some more. When it's done it will drip off the fork like honey.
Someone else chops up a bunch of French bread or a baguette. Make a bunch of chunks about half the size of a deck of cards.
Instead of using a special fondue pot, I serve it right from the stove. You have perfect control of the temperature. Use a non-stick pot.
Everyone gets a plate and a fork and they line up at the stove. Get a chunk of French bread on the fork and roll it around in the fondue.
Once you get a good sample, you get out of line to eat it. The next person moves up. You get back in line and eat it before you return to the pot.
That is how it is done. Your Mac n cheese looked beautiful and creamy and with all of the right textures. Nice job.
As a 3rd generation citizen of the USA, I'd like to say that you would make an excellent American.
Once you're 3rd generation you don't need to count anymore 😂
I am 2nd generation Italian and I actually hate Mac and cheese. Where is your family from?
@triciasags idk what generation I am but I love Mac and cheese 😂
Andrea is already an American citizen as far as I'm concerned
@@Dawnm82 why not, I wish my ancestors would've kept count.
Outstanding, André! I'm a former Soviet Citizen, now a proud American citizen. And a proud American citizen addicted to mac'n'cheese! It's SO good. There's really no wrong mac'n'cheese - seems like everyone has their own recipe, and restaurants go out of their way to outdo one another. I LOVE that you put garlic powder in yours - but have to tell you most of my Yankee friends don't. IIIIII do - and I put a bit of Paprika in mine, too. That "Cotovelos" pasta - in the US we call those "elbows" (actually, those are BIG elbows lol). Most people I know use elbows, but Ziti, Tubettini, Rotini... again, there's NO wrong pasta). My personal way of making it has as at least 5 kinds of cheese (you can even buy pre-shredded Mac'n'cheese cheese blends in any store) - I like mild & sharp Cheddars, Havarti, Muenster, Parmesan, and Mozzarella. For a twist - adding bits of Buffalo chicken (or just fried or baked chicken), or diced meatballs, or diced ham or... once you start eating it, you want to eat MORE, and it's so versatile that it's fun to experiment!
Suggestions - Biscuits & Gravy is mainly a Southern thing, so DO try it, but it's not an American standard (it's not common around where I live!). Might I recommend Buffalo Wings, or fried chicken, Meatloaf (SOOOOOOOO many ways of making it and it's SOOOOOOOOO good), Chicken and Dumplings, Chicken Pot Pie, Creamed Chipped Beef, Chicken Fried Steak - and for a light meal: the classic Bacon, Lettuce & Tomatoe sandwich. BUT... could you share some of YOUR favourite Portuguese dishes? THAT would rock!
I love the kitchen layout. As an interior design student, I love seeing different interior design styles from different cultures. The kitchen looks so bright and open. I also love the cabinetry and backsplash tiles. I wanna have a kitchen like this one day.
I grew up with my grandma's home made mac n cheese. They way she made it was using cheeses like sharp cheddar, assiago, and I believe it was mozzerella. Then she added mustard powder to add a little zest and spice to the cheese sauce. I would eat several plates and not get full. Man... I miss her cooking. 😔💗
Mustard powder is really good in mac & cheese! 😋
11
You are absolutely adorable, André!!
I am definitely old enough to be your Mom, so please forgive me.
I REALLY enjoy watching your trials making Mac'n'cheese!!!!
WELL DONE!!
Another mom here and likewise! Do you think it's his mother's kitchen? 😂
I said eleven also !
@@firerose7936 Nothing wrong if it is. I lived on the Island of Crete for 2 years. They build full homes by the floors. Each floor is a younger family started. I enjoyed their close family traditions. That was 35 years ago. So, I am sure things could be changing now days. Sad to think that it was beautiful to see.
The cougars are out in force tonight.
You never know. Maybe you're his type.
@@functionsbyradar995 oh, I agree! I'm just wondering if it is. 😊
I want to suggest meat loaf as another American recipe to attempt! There's lots of recipes online, but my family recipe is this:
Heat oven to 350 degrees F.
1 lb ground beef
1 lb ground pork
3/4 cup crushed oatmeal (crush it into powder in your hands. Alternatively, panko bread crumbs.)
1 egg
3/4 cup finely chopped onions
1 1/2 tbsp mustard
3/4 tbsp salt
3/4 tbsp black pepper
1/2 tbsp ground sage
Mix together in a large bowl, (it's easiest just to crush it together with your hands) then put into a 9"x5" loaf pan. Then, mix together:
1 15 oz can of tomato sauce
1/4 cup brown sugar
2 tbsp Worcestershire sauce
Pour on top of the meat loaf. Put in oven and cook for 60-75 minutes, or until a meat thermometer inserted into the middle reads 165 degrees. Pull it out, let it rest ~15 minutes, then slice into 1" thick slices and serve. Is also excellent the next day on bread as a sandwich. Typical side dishes to go with this would be mashed potatoes, bread, and a vegetable like corn or green beans.
Basically the same as our family recipe, only we added one or two egg yolks to the mixture.
I think another good American recipe is American Chop Suey. He can use up the remaining pasta when making it. Perfect meal on a cold day. 😋
My family does the Ann Landers recipe but yours looks good too.
Switch the meats to ground chicken (family has gout sufferers), lower the onion, add 1/2 cup of poblano peppers (we like spice) and it's what we do.
We’ve started using a dry cornbread stuffing mix as the bread ingredient lately… So good!
So proud of you cooking American food. Good job my friend!
As a southern girl from Tennessee you did a great job. And you practiced your roux for your gravy and biscuits! And I love paprika in my mac and cheese!
You ARE a crazy Portuguese, and we love it. Great job.
Quick tip. When the box says cook for 10-12 minutes, it means start timing when it comes to a boil after you have added the pasta. If you add pasta to a small pot of boiling water, it will stop boiling water because adding the pasta will lower the temperature of the water. It may take a minute or 2 to return to a boiling state. That's when you begin to time the cooking. So, it you increase the amount of water to cook the pasta, it will take less time to return to a boil.
Use a bigger pot when boiling pasta. Volume of water should greatly exceed the volume of pasta, otherwise it can get gummy. (Italian grandma taught me this).
Look at me screaming at my phone: "STIRRRRRRR!" After you add the pasta, stir to separate. When you add the flour, stir to keep from burning. When you add the milk, stir to keep lumps away. When you add the cheese, stir to keep from sticking. Stir stir stir stir stir!
That looks beautiful, Andre! Next time, mix your bread crumbs and cheese for the topping with a bit of olive oil or melted butter.
I was doing the same 😂 “it’s a WHISK! Whisk HARDER!” 😂😂😂❤
Yeah, during the first roux attempt I was yelling "Whisk, whisk, WHISK! Less talk, more whisk!"
I thought it was just me!! I was shocked that the pasta was not stuck to the pan when he finally did stir it. LOL, cooking lessons.
Me too lol I was screaming add more butter 😂
Yes! Please continue with this series. Would also love to see some of your favorite common dishes from your country and make this even more of a cultural exchange. 😃
Looks fantastic! Shredding the cheese yourself is just fine, better in fact, since it means you don’t get that anti-caking agent in the mix. As for type of shred, it just needs to be able to melt. You’re good with what you had.
Tip: Roux base (the butter/flour part) keeps pretty well and it’s much easier to make a big batch than a small one. Just cook the roux until the raw-flour smell goes away, then store in an airtight container in the fridge, and pull out a spoon or two at a time as needed.
Some people like it baked, some prefer it creamy. Either way is delicious.
You have a lovely kitchen by the way.👍👍
I do a lot of home canning, so having a prepared roux ready to use is very handy. Chef Jean Pierre has a video for a baked roux that is fantastic. I make it with clarified butter so it stays good for a long time, even at room temperature.
11- You're becoming a great cook. Mac and Cheese is such a great comfort food. You made the best - completely home-made by American standards, complete with a perfect roux. Such a simple dish becomes perfection in the hands of someone willing to truly understand it.
Yes, to a cooking series, PLEASE! You can also cook some of your favorite dishes from where you grew up and what you've learned in Portugal for us to see and maybe learn to cook for ourselves.
Once you master cooking basic mac and cheese you'll find different things to add to it and maybe try it with other types of cheese too! I don't thinks there's anyone specifically correct way to make mac and cheese.
Can't wait to see what you decide to cook in future episodes. 😎
I love the cooking videos!
Yes, biscuits and gravy next.
Definitely biscuits and gravy next
Not ready yet. So close tho! Tomorrow's vid is going to be better!
Another vote for biscuits and gravy!
Also dem french-fried potaters, MMM-HMM!
I wish I could send you the flour that bakers use in the south.
Omfg. Your kitchen. I am beyond envious! Beautiful!
I definitely envy the counter space!
I'm saying 😮😮😢😂
I keep wondering if it's his mom's kitchen. The kid's bowl makes me think so 🤣
I want the cabinetry. Looks so clean and sleek. 😊
Wow, I'm actually REALLY IMPRESSED with how you pulled off the Mornay (Cheese sauce) on only your second try! Hats off! Get that roux (flour, butter mixture) down, and your biscuits and gravy will be perfect!!!! Also, 11 because reasons. Great job!
I'm loving the cooking series. It's great seeing you get so excited when you cook. An added benefit is that you can make these dishes when you have friends or family over and you will impress them with something they may have never tried before.
I’ve only discovered this channel today and already, I feel a lil attached! Such a genuine soul and an honest approach to trying something new. I’ve only seen 2 videos before now and decided to subscribe just now. I look forward to seeing more. I had a very good friend from Portugal that I haven’t seen in many years now but he left such an impression on me. Hearing your accent took me back to him-his name is Mauro. Portuguese people seem very generous and open. I’m looking forward to more videos. Love this! ❤
As someone married to a professional chef-- you did great! This looks DELICIOUS you did a fairly good job espcially because rouxs can be VERY tricky to make ! I hope it was as tasty as it looks! You dont always have to bake it! (though it is yummier in my opinion hahaha )😂❤ much love from pennsylvania here in the US
Is it typical to make a roux for mac and cheese?
@@lordelliott42 I think the cheese sauce has two options. 1. Use a cheese that will melt and remain combined (American cheese, Velveeta, etc.). 2. Make a roux, which is basically making cheese gravy.
I know people who don't use a roux they just milk or cream and a lot of cheese and it still comes out nice. My uncle just dumped his macaroni in a pan with a 3 pound block of Velveeta and it looked nice and everyone raved about it. I never ate it because I don't like Velveeta. I think there must be a lot of different recipes and most of the look pretty much the same at the end.
@@lordelliott42 to make a bechamel sauce, then add cheese to make a mornay sauce
Can you buy Velveeta in Portugal? If so, you can melt it at a medium temp., cook the noodles as you did, then drain noodles and stir into melted Velveeta. Easy, quick and very satisfying ❤
It’s so much fun watching you so excited about cooking America food. Your excitement is contagious. I think you are enjoying yourself.
Great job Andre, you are a natural born comedian...you really gave me a chuckle. I love watching your experience with American foods and recipes. This lady from Arizona gives you an 11 for sure!
I said eleven also !
15:33 11! I am just an english-scottish american watching a russian portuguese guy cook some american mac n cheese!
Edit to add. Omg! That is looking delicious! Making me so hungry!
And you can never have too much cheese!
You did great! It is not un-American to put in some paprika but most people don't. Most people use little to no garlic powder. Some recipes will have you fry a little minced onion with the butter. If you do this, you want the onions to get soft but not browned. I like to add a little cayenne powder but we like hot, spicy food. I typically top mine with a mix of coarse bread crumbs, melted butter, and some of the same shredded cheese I used in the sauce.
The beauty about mac and cheese is that you can easily add many different things to please your own tastes.
I just made Mac and cheese two days ago.
You did a great job! I like that you considered the pasta shape, the ones like shells are my favorite, a lot of Americans use the little curved "elbows". And the way you cut up the cheese was just fine. Watching you cook is fun, I think you would do well with biscuits and gravy and it's very American. When I was little my mom would put tiny cherry tomatoes in the mac and cheese to get vegetables into us, it was fun to pop the tomatoes and we loved it. I had to come back and add there are strictly cooking channels on YT that make you look like a pro chef. You are learning fast.
I like to use shells, rotini or elbows. Depends on what I have on hand. Mac and cheese is a dish that flourishes with individual design!
I have mixed and matched pasta for mac and cheese - so long as they are close to same size and have the same cook time it works out.
Hello from Arkansas.
I just finished making macaroni and cheese for dinner. I’ll be having baked chicken, Mac & cheese, and steamed broccoli.
The best Mac n cheese is made right after a holiday party. If you’re lucky you have several kinds of cheese left over from your cheese board. Use it all. A good buttery bread crumb mix spread on top with some extra shredded cheese 15 minutes before you finish cooking. Bon a petit
Cheese is a matter of taste everyone has different ideas, some people use 2, 3 or 4 kinds some people only use 1 kind and a lot of people use Velveeta so it's whatever you like.
you make mac and cheese like it do...love all the different cheeses
My grandma used a good amount of sharp cheeses in her recipe. She also puts in mustard powder to add a little zest and spice. Tastes amazing.
Eleven! ❤ Nice recovery, beautifully done. 👏👏👏 Cooking can be difficult and full of anxiety at first. But the more you practice, the easier it gets. And you learn how to correct what may go wrong. It’s all about science. The good thing is it’s usually easier to recover from cooking, than from baking. I’m excited to see you make and enjoy more recipes! ❤
You did a damn good job on the mac and cheese. I'm a chef, and I approve of this dish.
ANERICA WOULD BE LUCKY TO HAVE YOU, MY FRIEND
🤗❣️
I enjoy watching youre videos Andre and your love of America 😊
Mac n Cheese is typically made with the elbow macaroni like you picked.
Any is as good as the next. There's no wrong elbow macaroni.
Ziti, Rotini, and Conchiglie are acceptable pasta choices too... especially if you are adding any meat into the dish
Shells are better but elbow is good
Definitely continue this cooking series! Enjoyed watching you make absolutely perfect mac and cheese after seeing your reactions on your regular series. So be honest, was it what you were expecting? Did you like it? Will you make it again? Did your family try it and like it? Is there anything similar in Portuguese cuisine? Great job!
@10:55 you can just add a tiny bit of extra butter. That should fix it.
deviled eggs for Christmas is the best. i make them and sausage balls every Christmas.
Oh, sausage balls! I haven't had those for years, definitely going to serve them sometime this holiday season
I am loving these videos! Thank you for stepping out there and trying American food. You did a great job!
I'm liking André's cooking show.
Edited to add: You need to try American fried chicken.
🧀🥰André, thank you SO MUCH for bringing us along with you on your first "Mac & Cheese" attempt! I was smiling the whole time, even when I was saying "No! No, don't do that!" for some parts ;) It reminded me of my husband's first time making Mac & Cheese after we were married. Same for watching my children learn from my husband just a few years ago.
"Mise en place"- having all your ingredients/tools ready to go- is a must.
You will develop your own preference for pasta style, cheese sauce amount, seasonings, cheese varieties, toppings, etc... as you go forward. Also, it is not required to bake this at all! But if you want a more browned top, a low broil for a couple minutes will work (maybe not in a glass pan, which could shatter.)
Try using unsalted butter, and a wooden spoon or nylon spatula for the sauce. No need for a whisk or power tools. The heat should be lower when you begin the roux with the butter/flour. Patience. You can always trim/edit your cooking videos. Under a lower heat, the flour and butter will become a more light brown/nut color as the rawness of the flour toasts with the milk solids and fats of the butter. Then add the milk more gradually, as you raise the heat a bit while constantly stirring! Again, a bit more patience.
Please be sure to taste the sauce as you go- adding your salt, pepper, smoked paprika (Wonderful!) I'll not go all Chef-picky on you, as you clearly stated in your Deviled Egg vid that you don't really cook. And I want you to cook!!! Learning on your own is hard enough, with so many versions of USA recipes out there.
André, my family has enjoyed your videos for a while now, but these new cooking vids are tearing it up! Much love from New Hampshire.
It turned out fabulous! My mother would also slice up Italian sausage and fry it up and add it to our mac & cheese. I agree with the other posters that suggested having your family also taste test for the video!
Great job! I'm confident Cooking With André is the show we all need. 11
I love your attempt at cooking and especially your sense of humor. You're great! Keep it up!
11. Dude is out of his comfort zone, and it shows. He still nails everything! By accident, by comedy, the world may never know 😂.
Andre if you can conquer Mac and Cheese you can do anything. Yes I do enjoy you cooking. Love From Michigan, and we're under a winter storm warning. There is lots of snow already. ❤❤
They say maybe a foot more tomorrow. Joy.
I love your cooking videos. I feel like we are actually getting to really know you. You have spent so much time getting to know America. Maybe it's time for you to introduce us to Portugal.
As an American you're killing me! I have not had Mac & Cheese in two month, yours looks delicious.!
I'm making it tomorrow with a side of Stewed Tomatoes and Club Sandwiches.
Love that you're cooking now! You are not alone, keep going! Sending love from Florida!!
love it. keep going. the devil eggs looked good
I loved your deviled egg video, but you were worrying too much. Same today. Here's the thing: most American foods aren't truly American. They started from immigrants who brought their food culture with them, but made changes as needed if they couldn't get the ingredients they were used to. Or new dishes are created that are inspired by such dishes without being authentic themselves. (The French and Italians especially hate this!) So don't worry if you have to make substitutions. It's the American way! (11)
So true. I'm sure there's a Portuguese dish similar to this. Add elements slowly... .
It is the way of food and humans for all of recorded history. Cuisine is the most accessible (and, arguably, relatable) aspect of culture!
In my mind I kept urging you to stir the macaroni!!!! It sticks together if you don't!! Deviled eggs all the time... BBQs, Thanksgiving, Christmas, Easter, July 4th!! You did a marvelous job. A roux actually looks like what you had with the butter. That's when you start to slowly add the milk! You did such a good job!! I really liked the bread crumb and cheese topping! The perfect topping! Now that you've done it once it will be faster next time! Awesome job!! ⭐⭐⭐⭐⭐❤🇨🇱🇨🇱
Please get some American measuring spoons and measuring cups for both dry and liquid ingredients. Making biscuits or any type of bread product requires accuracy including how thick you roll out the biscuit dough.
If the dough is too thin, the biscuits will be flat and hard and will not rise. If the dough is too thick, the biscuits may not get cooked in the middle
Also, when it comes to biscuits, everything needs to be cold. Cold butter, cold milk, cold utensils. When mixing the butter and flour, do not use your hands initially. You want the butter to remain cold as long as possible. Using your hands with soften up the butter. Using room temperature, butter will prevent the biscuits from rising very high.
Use your hands to knead the dough after you have added the milk. Only knead the number of times specified in the recipe. Kneading dough too much can make it dry or tough.
Yo André! I was making homemade mac & cheese tonight for my family. Lobster Mac & Cheese. I used Gruyère, Fontina & Romano. You’re the best, man. I bet you’re a great Papa to your children.
Oooo I haven't had lobster mac n cheese for so long. Now I'm craving it! 😭😂
Hell Yeah! More videos like this. That Mac and Cheese looked amazing. Great job man! 🇺🇸
Andre! I'm so proud of you!! Your Deviled Eggs looked great! You're doing fantastic with cooking and so funny! 😅 You're going to love biscuits and gravy - the beginning of the gravy is the same for the sauce here without the cheese. ❤
I enjoyed watching your efforts at mac & cheese. Mac & cheese is also a base for casseroles. You can add a can of drained tuna to your cheese mix plus mushrooms and frozen peas in proportions. You already have the basic steps. Go for the glow.
Wow! You did amazing!!! You made the base for gravy today too! Can’t wait to see you make all the American classics in the future!
1) I'm LOVING this series! You are such a great person. Love watching you. 2) I'd do dinner rolls next. Chicken and dumplings are easy enough, as long as you use store bought dumplings. Making dumplings is like making lasagna....lots of space needed for cooling pasta. 3) 11. 4) You did an incredibly tremendous job for your first time. 5) Next time when making the sauce, if the butter and flour clump, don't fret. Just take it off the heat and stir. Slowly add some milk and stir. Then you can put it back on the heat when you don't feel any more clumping. MOST EXCELLENT!!! Now I want some mac and cheese.
I am enjoying watching you try new dishes that I grew up with. You should keep this up for sure.
when your flour and butter seize up - just add a pad of butter at a time to peanut butter consistency - and REMEMBER - the Darker the Roux the WEAKER the thickening properties the flour will have.
It came to America from France. Thomas Jefferson's cook leaned to make it while Jefferson was in France. (Jefferson was the 3rd President of the US in 1801.)
As your confidence grows you'll relax more & realize you CAN do it!! We've all had our mishaps. All part of the learning experience. You did great & now have me craving mac & cheese!😊
I loved your reaction when making the rue the first time (adding the flour to the butter) And that's only partially due to having had the same reaction when I first tried making pate a choux.
But above all, let me say how impressed I am with your bravery/self confidence. Not many people would be willing to dive into cooking as an adult with as limited experience as you seem to have. And to then record it and post it online, that is impressive. I'd like to offer you a reward, but you already got that in the form of being able to eat the mac n cheese.
Louisiana girl here. I remember the first time I made a dark roux. Talk about paranoia!
I’m loving the cooking videos! Please continue! I chuckled because Mimosa is an American drink made of orange juice and champagne which is a little different than milk 😂
And we had Mac and cheese as a side dish for thanksgiving ❤
Andre, you did such a good job. I've never even tried Mac and cheese from scratch. I think I'll have to try it. I've heard it works good to put a tiny bit of nutmeg in when you make a cheese sauce. It looks delicious. I'm glad you are liking your American recipes and I'm loving this new series.
Also, deviled eggs are great appetizer at Christmas.
I love your new cooking series! My aunt is just now learning to cook herself, and like I tell her when things get confusing or too much at the time, cooking is fun! Just take a breath, and if something goes wrong, through it out have a laugh and start again, and when all else fails get the peanut butter!
The flour and the butter and all the ingredients were absolutely fine. You didn't have to cook up the flour, just use it to thicken up the final mixture. Otherwise, don't be afraid to cook up the recipes, everyone here makes it in different ways and everyones comes out with different flavors and there are entire mac and cheese restaurants with nothing but hundreds of variations of mac and cheese. You're good, just keep practicing. God Bless from Texas
It's been very entertaining watching you cook! The Portuguese chef cooking these traditional American foods... You're doing fantastic so far! May I recommend you try baking a pie? It's super easy, especially if you use a pre-made pie crust. Do they have those in Portugal? Apple or pumpkin are quite easy. Apple is slices of apple, sugar, maybe a little flour to help hold it together, cinnamon, and bake it. Pumpkin is just canned pumpkin if you can find it, eggs, cinnamon/spice, sugar and cream or milk. Or even any other fruit pie you can make very easily with jello and a graham cracker crust. Just thought so many pies would be a very easy and tasty treat. The only difficult part can be maybe the crust, but even that is possible. 11
I think pumpkin is a very American pie and worth trying. It's easy and good.
11 cant wait to see your biscuits and gravy!
I like to use the twisted spiral pasta and use extra cheese and cream. This allows the pasta to hold much more cheese. Also I like bread crumbs on top to cover the cheese for the last 5 minutes of cooking.
You’re a real one for making a recipe instead of a box. Looks like an amazing recipe and you did it
It's wonderful to watch you cook so well -- don't panic! And you have a beautiful kitchen.
Biscuits and gravy, and chicken and dumplings are Southern dishes; other American classics could be pot roast with vegetables, barbecue pork ribs, even the dreaded green bean casserole. Not to mention pies.
ABSOLUTELY 1000% keep doing these videos! 👏
You did good!
My household gave up making the roux a long time ago. It turns out great. Just put the grated cheese, butter, and cream right in the drained pasta (reserve a bit of the cooking water). Salt and pepper to taste. You did a great job.
I know. I didn't realize making the roux was a thing for mac & cheese. Makes sense but the way he made it with all that garlic and pepper made me think of it as being almost an alfredo sauce.
Yes.I have never made a roux for mac and cheese. Just add the cheese, pasta, milkand my mom always addded a beaten egg, so that's my recipe too. Stir well to distribute all ingredients evenly. Bake in 350 degree oven for 20to 30 minutes.
Uncle Sam WOULD be proud! That looks awesome, my friend. Good job!
André dear friend you have to calm down. You did an amazing job! You need to make this with your deviled eggs for Christmas. Both are a standard for all holidays. FYI the first batch of flour you got rid of would have worked just fine. As my family tells me every time I make Mac and cheese when I say that may be too much cheese. There’s never too much cheese. Yes please keep doing these videos. Paula Deen is a great cook to follow for good southern food. Please let us know if your wife enjoyed it. 11
I like the cooking series. :). You are very entertaining to watch try new things. I am sorry but I did almost laugh out loud when you said Mac and cheese is a very complicated dish. lol. Love your content.
our milk normally comes in 3.78 liter containers... or 1 us gallon is typical size of our milk
Oh, I wouldn't say that. It comes in pint and quarts in cartons, and half- and gallons in jugs. I never buy gallon jugs because I only use milk for cooking or occasional bowls of cereal.
I have to tell you that I am enjoying seeing you cook these dishes. I'm really looking forward to more😊😊😊
Very nice! I’m American and have never made Mac and cheese from scratch. Gotta try that. It looks amazing! Good job.
Deviled eggs are great for any celebration, we eat them for valentines day, St. Patts day, easter, memorial day, independence day, labor day, thanksgiving, Christmas, new years, its just a great party food.
I definitely like these types of videos my friend, as a trained chef it makes me happy to see someone learn this, cooking is one of the most essential skills a person can know and perfect. 11:00 not a big deal there, you just need to add a bit more butter to loosen up the mixture. You really didn't even have to start over, you could have saved it by adding a bit more butter. Your flour and butter were fine, it was just the wrong ratio. The end result looks like Man and Cheese to me and if it tastes good, I call that a success! 11 Great job.
I love that you're doing some cooking! I'm not a fan of Mac and cheese, but if it's got meats and other ingredients I will try it! Glad your enjoying yourself with some "American" favorites! Love from Florida!
Agree, it’s nice to see him branch out to cooking and he can list it under “American Favorites” but I think it’s kind of insulting (despite his attempt at humor) to call Mac & cheese “America’s Favorite”.
@sophiacromwell8017 agreed. Lots of people love it, bit it's not America's favorite. But I do wonder now, what food would almost every American love the most?
@@cindyspangler3982 That’s a good question! It probably depends on where you live (coastal may be different from a landlocked area)
I’m born & raised in a land-locked area, so when I need to make food for guests that I don’t know - I default to:
steak with baked potatoes, broccoli, corn OR
roast beef(or chicken) with potatoes, carrots, celery, peas, corn
When I’ve visited people in coastal regions, there always seems to be lobster/ crabs on the table! 😎
What are your thoughts?
@sophiacromwell8017 I live in Florida, and love seafood. But, I don't consider seafood an "all American" favorite. I think BBQ in some form, is probably loved by most Americans around the country.
@ I thought about BBQ, too… but there are so many different types!! (Just like different types of pizza! New York, Chicago, Detroit, etc…LOL!!)
It will be interesting to see where this thing lands!! 😎
I gave you American citizenship with the deviled eggs video....both kinds of pasta works....yes I love these cooking videos....definitely do biscuits & gravy....its true that you do both at the same time to save yourself time & energy....yes deviled eggs are a must for Christmas....I would literally dump everything in the pan together & let it cook down to liquid as I stir then dump the pasta in & mix & eat....perfect baked mac n cheese....beautiful yard
You did an awesome job!! 😊 Most Americans make their's from a box. The hardest thing is the cheese sauce. Now that you know how to make that, you can put cheese sauce on cauliflower, nachos. Bravo😊
0:47 I am so glad you brought the American flag apron and the chefs hat to this video too! They're so great and so silly at the same time
Equal parts butter and flour, add more butter your mix gets super chunky! Add your milk slowly and stir well so the lumps de-lump! Also no metal utensils on enameled cast iron! Use wooden spoon or something else. BUt everything looks great! I don't bake my mac n cheese, but I know a lot of people do. ETA: no need for salt, the cheese generally has more than enough salt. You can use smoked cheeses, a bit of English mustard, a touch of nutmeg and other things for added deliciousness.
Andre I have enjoyed all your videos 😍. This cooking video is amazing! I'm loving it 😍. Much love to you from California!
❤❤❤I absolutely love that you are trying to make things you have never had before...I love to cook and bake...so watching someone so interested in learning and trying new things...is soooo❤heartwarming to me. I am always leaving smiling and sad it was over. 😊😊😊
I love when he breaks out the power tool. It looks really good. You did a great job.
I’m loving this series! You are doing amazing!