hi y'all! thank you for watching :) here is my ultimate recipe: 2 tablespoons unsalted butter 1 cup full-fat sour cream 2 cups milk (not skim) 1½ teaspoon dry mustard Pinch of ground cayenne Pinch of ground nutmeg 1 teaspoon kosher salt ½ teaspoon black pepper 6 ounces sharp or extra-sharp Cheddar, grated 12 ounces American cheese (such as Velveeta), grated ½ pound fusilli, uncooked Step 1 Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan (something that holds about 3 quarts). Step 2 Blend sour cream, milk, mustard, cayenne, nutmeg, salt and pepper. Reserve about ½ cup grated Cheddar for topping. In a large bowl, combine the remaining grated Cheddar with American cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake for 30 minutes. Step 3 Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, for 30 minutes more, until the top is bubbly and browned. Let the macaroni and cheese cool at least 15 minutes before serving. Enjoy!
It's called pretty privilege. And it's the privilege nobody wants to talk about, but is the largest contributor to success. You never see pretty poor people.
I love this series so much. I've been "frankensteining" recipes for the last few years now so I can connect to the mad scientist vibe here. Before, I would feel so guilty having to make changes to a recipe I've found online to better suit my tastes. Really happy to hear Vaughn say that recipes are "living, breathing" things that can change over time.
I made this last night, I used Vaughn’s version with sour cream and fuzilli. It is a masterpiece! This is going to be my mac & cheese recipe from now on. I will make nothing else! This is absolutely wonderful and my husband loved it too!
I don't remember where I got this tip but when I make a roux-based mac & cheese, regardless which cheese I'm using, I always add a few slices of processed cheese for it's emulsifiers. The end result is so much creamier and smoother.
I love that I knew exactly where this was going when he started. I've tried to make "fancy" mac and cheese plenty of times but it never turns out as good as when you use velveeta in it. It just emulsifies the sauce in a way regular cheese can't. Without it you'll always end up with a grainy brick once it starts to cool. I like to just use about 1/3 velveeta + 2/3 cheddar or whatever I decide to use and it's perfect.
This was so much fun and so informative. I didn’t know about Julia’s version of Mac’nCheese but I’m in love now! So easy to put together! But I also think I love Vaughn’s version best: sour cream, two thirds Velveeta with one third cheddar. And he added more cayenne and nutmeg. Ground mustard. And, of course, the pasta: fusilli! I think his version looked the best at the end out of the oven!
I have been chasing a memory of a mac and cheese at a kitchen job where we saved a refrigerated batch by loosening it up with cream and rebaking it. So delicious. It looked a lot like your thumbnail. Here's hoping.
Oh I love Vaughn videos! Even though I'm a bigger fan of baked mac than creamy, and I hate velveeta, I loved the process. Also love the simplicity of this recipe. I need to try it. 🧀
I've made the NYT Mac n Cheese many times. My absolute favorite is a Food Network recipe with cooked macaroni, make a Bechamel, into cheese sauce, etc. But it so easy to get a broken, or grainy sauce, or scorch it... I switched. NYT is excellent, and like a 9.75 compared to 10. Also, NYT is better day 2 - the flavors & textures keep combining. Lastly, I tried subbing whole milk ricotta for cottage cheese and was very disappointed it didn't work.
My grandmother always made Spoon Bread when we visited them in Kentucky and my grandfather called the crusty edge, "the goody". This applies to any crusty edge of anything including Mac and Cheese. Always get the goody!
Like American cheese, Velveeta uses emulsifying salts (sodium citrate and sodium alginate) to help maintain its smooth consistency without "breaking" into milk solids and fats. It's why you don't see a pool of oil on top of the finished mac & cheese in the final product compared to the original recipe.
So you could use sodium citrate powder. I tried an ATK recipe for nacho sauce that had that ingredient and indeed, it turned out smooth. But then I was left with a big bag of the powder. Buying Velveeta make so much more practical sense.
Thanks for sharing! My kids want me to make the mac n cheese they grew up with, made with a roux. I'm looking forward to trying your recipe! I also enjoy Jaime Oliver's Ultimate mac n cheese, made with an onion roux.
Vaugh you have a superb palette because I use half & half evaporated milk velvetta sour cream sharp cheddar mozzarella Gouda and Colby jack & my secret seasonings EVERYONE LOVES MY BAKED MAC & Cheese 🧀 I made it for my cousins birthday party Saturday and I just took 2 orders earlier 😊✌🏽
The best Mac n Cheese is with a blend of cheeses!! I do love a white sauce (bechamel) with Parm and romano; possibly some Asiago. Par cook the pasta! Grated cheddar and mozzarella. Toss the par cooked pasta with the white sauce layer 1/2 top with cheese, layer again end with cheese. The spices included in the white sauce are white pepper, tabasco, nutmeg and I sprinkle the top with chili powder. Stand back, this is a crowd pleaser.
Those faded sky blue jeans somehow this is funny to me like wow it’s good he’s cute awful jeans nobody looks good in sky blue I know bc I live in Chicago and look at horrible clothes all day every day I am not superficial but bad clothes is like a thing here like WHOO LOOK AT ME IN MY TERRIBLE CLOTHES like reverse bragging sorry feel free to tell me I’m awful I just get tired of it
I am going to try the cottage cheese method since whey is not my friend. I will use goat milk and goat cheddar for dietary reasons. I am looking forward to it because I have been avoiding this dish for a long time.
I followed a couple of the tips but deviated quite a bit with some of Martha Stewart's recipes. I did use cottage cheese to add moisture, but I also made a mornay sauce (the white paste with added milk and folded in cheese) to my cooked pasta. I did precook my pasta, because my favorite mac n' cheese is the overcooked spongy noodle. Its nostalgic. Anyways, for even *more* moisture, I beat 2 eggs with cottage cheese and added my pasta. Cheeses selected were mozzarella, monterey jack, and hot tip- gruyere! came out great. Not dry at all!
Cottage cheese is one of my baking secrets. I use it for cauliflower and cheese, waffles, pancakes, and muffins. The curds melt making things creamier.
Thanks for doing all that work Vaughn! I just made the recipe - twice. The second time, I left out the sour cream (it really didn't make much of a difference) and, more importantly, I left out the salt, as the recipe as written tasted too salty to me. Velveeta is pretty salty and I figured I could always add more on my plate, but I didn't need to. With those adjustments (to my taste) this was delicious and a breeze to make. Many thanks!
I’m going to try it with what I have. Sour cream, cream cheese, milk, shredded Mexican cheese & American cheese slices, then top with butter & bread crumbs 😋
You’ve landed nearly on what I make on demand (which is often); a riff on Mom’s that my friends ask for even decades plural since first tasting. Mom’s mac with overcooked large elbows, butter, milk, and velveeta. Perfect as you found also. My addition: top it with white Irish sharp cheddar shreds. You get the creamy base and the perfectly tangy toasty top.
When I hear that V word i basically do that scene from Ratatouille when the food critic Anton totally flashes back and has a personality changing hypomanic episode (it happens a lot honestly). So, I love that you really enjoyed the Velveeta. One third of my childhood is basically me making either cookies (badly, sometimes not so badly) and mac and cheese using a Velveeta-heavy, zonkers boingo sicko recipe adapted from, seemingly, a chicken picatta recipe so it was basically a very weird type of fusion dish crafted by some genius at FOOD Magazine. Again I have to emphasize that it was so Velveeta forward I basically have an Anton Ego moment every time I hear of Velveeta. It had absolutely no roux, but instead a saute of fresh onions, and called for *cream of mushroom,* *cream of chicken,* tinned heavy cream, milk, and PURE Velveeta.
I didn't grow up with mac & cheese, so I don't know what "good" mac is supposed to be like. The brick of baked pasta is so foreign to me as a Kraft enjoyer. I am here to learn and because this man is nice to look at 🙂
Fascinating!!! Love all those experimental variations. Thanks for the Ultimate Recipe! Just added processed cheddar - which is what American cheese is called here in Australia. Unfortunately we no longer have the brand Velveeta here for some reason, and our tasty cheeses are rarely coloured with annatto to give that lovely golden orange hue.
This is wonderful! I particularly like that very last dish. I think I'm with you liking the sour cream and Velvetta. I also liked your statement about liking a creamy mac n' cheese rather than a baked version. Great job!
Omg I love Velveeta but I haven’t had it in years because the last time I had some I ate so much I gave myself a migraine. This video is making me wonder if enough time has passed and I can hop back on the Velveeta train. Yesss
I have that exact pink hand held fan! Thank you for this, I am with you.......Velveeta is really the only way. baked or creamy. I really only like my make n cheese stove top. Fight me if I'm wrong! LMAO
This is a game changer. I've always been a snobby Brit about Mac and Cheese. Like your editor, I thought it was just macaroni with cheese sauce. Cooking it in the sauce though which is easier and tastier?? I'm converted!
Uh switch out the milk for half and half?!?! 😂😂😂😂😂 I said it ... The Velveeta with the cream cheese would probably work... that's what I use for broccoli chz soup
This sounds like a great idea! I might try a Caribbean version. Here in the UK you can get cottage cheese with pineapple (which I love) and maybe I'd use that with some Tastee cheese and some onion powder, garlic powder, paprika, all spice, cinnamon and chilli powder for the flavour! Yum.
you taught me something today, lol. i never seen it done without cooking pasta first. secondly yours version looks good. however never seen mac with so many flavors..like cayenne, mustard. i'm from the south. also i taught myself how to make it oct of 2019 from box..with other pasta and just add salt, milk butter etc...
Really interesting video. I have never made Mac & Cheese with uncooked macaroni method - will want to try. However I cannot believe that Gruyère was not one of the cheese choices! I will try making version with the crème fraiche dairy, plus a mixture of yellow cheddar and Gruyère. I’m just not sure whether to to use mild/regular/sharp cheddar… Any suggestions?
How did you not put on 10 lbs making this video? What fun! I was born in mind-centuy NJ, so Velveeta is in my DNA. I'm definitely trying the Velveeta/cheddar mix. Thanks!
hi y'all! thank you for watching :) here is my ultimate recipe:
2 tablespoons unsalted butter
1 cup full-fat sour cream
2 cups milk (not skim)
1½ teaspoon dry mustard
Pinch of ground cayenne
Pinch of ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper
6 ounces sharp or extra-sharp Cheddar, grated
12 ounces American cheese (such as Velveeta), grated
½ pound fusilli, uncooked
Step 1
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan (something that holds about 3 quarts).
Step 2
Blend sour cream, milk, mustard, cayenne, nutmeg, salt and pepper. Reserve about ½ cup grated Cheddar for topping. In a large bowl, combine the remaining grated Cheddar with American cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
Step 3
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, for 30 minutes more, until the top is bubbly and browned. Let the macaroni and cheese cool at least 15 minutes before serving. Enjoy!
Need your own channel!!
You're doing the Lord's work, Vaughn!
A free recipe from NYT Cooking? The world is about to come to a end.
Does the sauce split when doing this?
I wonder if you could get away with using the cheese that has red wine in it? It's cheddar with red wine swirls. They sold it at Hickory Farms
The elastic waist pants were a good move for this episode.
Vaughn is such a fabulous representation of joyfulness and charisma. Great work to all involved!
It's called pretty privilege. And it's the privilege nobody wants to talk about, but is the largest contributor to success. You never see pretty poor people.
@@Cultural_Savant lol what? there are millions of pretty poor people.
@@Cultural_Savant I guess you haven't seen many aspiring young models or actors trying to make it in New York or LA.
@@Cultural_Savantpretty privilege definitely exists, but the largest contributor to success? My friend, allow me to introduce you to inherited wealth
@@gillablecam Inherited wealth is irrelevant. You've already won and succeeded the moment you were born.
I would marry this man in a heartbeat
Same
Get in line! 😊
Mine!
Same
I told my nephew Vaughn was a good match
I love this series so much. I've been "frankensteining" recipes for the last few years now so I can connect to the mad scientist vibe here. Before, I would feel so guilty having to make changes to a recipe I've found online to better suit my tastes. Really happy to hear Vaughn say that recipes are "living, breathing" things that can change over time.
No, that's not frankenstein, that's how you end up with nice family recipes!
This is the most wholesome thing to feel guilty about
I love Vaughn’s videos. Such a great personality and cute too
He’s wearing elastic pants! He has to be a great cook!!!
It's Friday and a new Vaugh video. I'm a happy person now.
I made this last night, I used Vaughn’s version with sour cream and fuzilli. It is a masterpiece! This is going to be my mac & cheese recipe from now on. I will make nothing else! This is absolutely wonderful and my husband loved it too!
I don't remember where I got this tip but when I make a roux-based mac & cheese, regardless which cheese I'm using, I always add a few slices of processed cheese for it's emulsifiers. The end result is so much creamier and smoother.
Yup, have to do a roux! It will still taste great with the ingredients just mixed together but that roux just makes it!! Sour cream?? I dunno....
I love that I knew exactly where this was going when he started. I've tried to make "fancy" mac and cheese plenty of times but it never turns out as good as when you use velveeta in it. It just emulsifies the sauce in a way regular cheese can't. Without it you'll always end up with a grainy brick once it starts to cool. I like to just use about 1/3 velveeta + 2/3 cheddar or whatever I decide to use and it's perfect.
Use a bit of citric acid in Your sauce with regular cheese, it will react
This was so much fun and so informative. I didn’t know about Julia’s version of Mac’nCheese but I’m in love now! So easy to put together!
But I also think I love Vaughn’s version best: sour cream, two thirds Velveeta with one third cheddar. And he added more cayenne and nutmeg. Ground mustard. And, of course, the pasta: fusilli! I think his version looked the best at the end out of the oven!
I have been chasing a memory of a mac and cheese at a kitchen job where we saved a refrigerated batch by loosening it up with cream and rebaking it. So delicious. It looked a lot like your thumbnail. Here's hoping.
Delicious...the mac and cheese looked good too. 😉
Hhhmmm hhhmmm
I’m recovering from surgery and binging on your channel. Vaughn, you are hilarious! Keep up the great work!
That whole effort would make a great party for 8-10 people! Wonderful topic and video! Here’s to you and Julia! 🥂
Oh I love Vaughn videos! Even though I'm a bigger fan of baked mac than creamy, and I hate velveeta, I loved the process. Also love the simplicity of this recipe. I need to try it. 🧀
Hi Vaughn! I love EVERYTHING you cook! Take care.💞
This was so fun to watch! Thanks as always Vaughn!
I've made the NYT Mac n Cheese many times.
My absolute favorite is a Food Network recipe with cooked macaroni, make a Bechamel, into cheese sauce, etc. But it so easy to get a broken, or grainy sauce, or scorch it... I switched. NYT is excellent, and like a 9.75 compared to 10.
Also, NYT is better day 2 - the flavors & textures keep combining.
Lastly, I tried subbing whole milk ricotta for cottage cheese and was very disappointed it didn't work.
Stir in almost boiling hot water at the end to smooth out the cheese sauce and pull it together.
What a scrumptious looking dish! And the mac n cheese looks good, too! 😉
I want to see the crew eating the different versions! and seeing what they think!!!
Idk what’s yummier, the food or the chef🤔🧐😍 YUMMM🤤
My grandmother always made Spoon Bread when we visited them in Kentucky and my grandfather called the crusty edge, "the goody". This applies to any crusty edge of anything including Mac and Cheese. Always get the goody!
Yay Vaughn!!!
well you are simply a delight, Vaughn!
Mate this dish for my friends and they loved it!! no complaints!! Thank you for the recipee
JUST WOW!! Am heading to the store. Can not wait to make and to eat!❤️❤️❤️❤️❤️
Like American cheese, Velveeta uses emulsifying salts (sodium citrate and sodium alginate) to help maintain its smooth consistency without "breaking" into milk solids and fats. It's why you don't see a pool of oil on top of the finished mac & cheese in the final product compared to the original recipe.
So you could use sodium citrate powder. I tried an ATK recipe for nacho sauce that had that ingredient and indeed, it turned out smooth. But then I was left with a big bag of the powder. Buying Velveeta make so much more practical sense.
Very interesting, because I usually steer away from receipes with Velveeta. Maybe I will buy a small one and try it!!
My favorite addition to mac and cheese is to stir in a squirt of sriracha to the mixture before baking.
We all knew you were legit when you utter the word: Velveeta. A true southerner gentleman… not ashamed of his love for the orange brick.
This is how I experiment with cooking and recipes and why I love this series so much. Vaughn has such great energy! 😊💕
For the cheese, try Pepperjack! If you like a little extra heat, try it,it's so good!
Thanks for sharing! My kids want me to make the mac n cheese they grew up with, made with a roux. I'm looking forward to trying your recipe! I also enjoy Jaime Oliver's Ultimate mac n cheese, made with an onion roux.
Vaughn’s ultimate salad? You film it, I’ll watch it. 😊😊😊
Tried the final recipe for thanksgiving. It was magical
Vaugh you have a superb palette because I use half & half evaporated milk velvetta sour cream sharp cheddar mozzarella Gouda and Colby jack & my secret seasonings EVERYONE LOVES MY BAKED MAC & Cheese 🧀 I made it for my cousins birthday party Saturday and I just took 2 orders earlier 😊✌🏽
The best Mac n Cheese is with a blend of cheeses!! I do love a white sauce (bechamel) with Parm and romano; possibly some Asiago. Par cook the pasta! Grated cheddar and mozzarella. Toss the par cooked pasta with the white sauce layer 1/2 top with cheese, layer again end with cheese. The spices included in the white sauce are white pepper, tabasco, nutmeg and I sprinkle the top with chili powder. Stand back, this is a crowd pleaser.
I COULD WATCH THIS DUDE ALL DAY!!! LOL SO ENJOYABLE, PERF!!
The M & C I make is Gouda and Sharp Cheddar and I add bacon. Also put Panko on top. Oooohhh Baby!!!
Marriage proposal’s should include a bio and pic! This will always be a winner meal….Thanks for sharing.
love a good Vaughn video 😀
Those faded sky blue jeans somehow this is funny to me like wow it’s good he’s cute awful jeans nobody looks good in sky blue I know bc I live in Chicago and look at horrible clothes all day every day I am not superficial but bad clothes is like a thing here like WHOO LOOK AT ME IN MY TERRIBLE CLOTHES like reverse bragging sorry feel free to tell me I’m awful I just get tired of it
Another big advantage of the sour cream version is that it doesn’t require a blender. Deb from Smitten Kitchen’s recipe is very similar to this.
I use half and half instead of milk to kick it up a notch.
Patti Labelle had the best Mac n Cheese recipe that uses half and half. It’s everything
I could watch Vaughn cook all day long every day!! ♥
I am going to try the cottage cheese method since whey is not my friend. I will use goat milk and goat cheddar for dietary reasons. I am looking forward to it because I have been avoiding this dish for a long time.
Wow it stays cubed after you cook it that’s cool and no grease showing excellent
I followed a couple of the tips but deviated quite a bit with some of Martha Stewart's recipes. I did use cottage cheese to add moisture, but I also made a mornay sauce (the white paste with added milk and folded in cheese) to my cooked pasta. I did precook my pasta, because my favorite mac n' cheese is the overcooked spongy noodle. Its nostalgic. Anyways, for even *more* moisture, I beat 2 eggs with cottage cheese and added my pasta. Cheeses selected were mozzarella, monterey jack, and hot tip- gruyere! came out great. Not dry at all!
'It's like mozzerella sticks and mac and cheese had a BEBÈ' got me😂
Cottage cheese is one of my baking secrets. I use it for cauliflower and cheese, waffles, pancakes, and muffins. The curds melt making things creamier.
I like to use Marscapone too, adds the tang and creaminess
Thanks for doing all that work Vaughn! I just made the recipe - twice. The second time, I left out the sour cream (it really didn't make much of a difference) and, more importantly, I left out the salt, as the recipe as written tasted too salty to me. Velveeta is pretty salty and I figured I could always add more on my plate, but I didn't need to. With those adjustments (to my taste) this was delicious and a breeze to make. Many thanks!
"Fusilli" by Velveeta Vreeland (Young Cheddar remix) is the hit of Summer/Fall '23 🥄
I’m going to try it with what I have. Sour cream, cream cheese, milk, shredded Mexican cheese & American cheese slices, then top with butter & bread crumbs 😋
You’ve landed nearly on what I make on demand (which is often); a riff on Mom’s that my friends ask for even decades plural since first tasting. Mom’s mac with overcooked large elbows, butter, milk, and velveeta. Perfect as you found also. My addition: top it with white Irish sharp cheddar shreds. You get the creamy base and the perfectly tangy toasty top.
I love this recipe, there are less pots to use in this recipe for making baked Mac and cheese! Thank you for this recipe, love it!!!
Trying this today, can’t wait to try
When I hear that V word i basically do that scene from Ratatouille when the food critic Anton totally flashes back and has a personality changing hypomanic episode (it happens a lot honestly). So,
I love that you really enjoyed the Velveeta. One third of my childhood is basically me making either cookies (badly, sometimes not so badly) and mac and cheese using a Velveeta-heavy, zonkers boingo sicko recipe adapted from, seemingly, a chicken picatta recipe so it was basically a very weird type of fusion dish crafted by some genius at FOOD Magazine. Again I have to emphasize that it was so Velveeta forward I basically have an Anton Ego moment every time I hear of Velveeta. It had absolutely no roux, but instead a saute of fresh onions, and called for *cream of mushroom,* *cream of chicken,* tinned heavy cream, milk, and PURE Velveeta.
I didn't grow up with mac & cheese, so I don't know what "good" mac is supposed to be like. The brick of baked pasta is so foreign to me as a Kraft enjoyer. I am here to learn and because this man is nice to look at 🙂
Omg this is perfect I cannot wait to make this next week
I will be making this! I will try a version which includes a butter ritz cracker topping (because that's how my Granny always made it!).
Fascinating!!! Love all those experimental variations. Thanks for the Ultimate Recipe! Just added processed cheddar - which is what American cheese is called here in Australia. Unfortunately we no longer have the brand Velveeta here for some reason, and our tasty cheeses are rarely coloured with annatto to give that lovely golden orange hue.
I couldn’t find the video, so I made it with part Coopers sharp American, I’m too much a cheese snob for Velveeta. 😂
Hysterical. My mother made Mac and cheese with velveeta. It is really good but so processed. She made it with a roux.
This is wonderful! I particularly like that very last dish. I think I'm with you liking the sour cream and Velvetta. I also liked your statement about liking a creamy mac n' cheese rather than a baked version. Great job!
Omg I love Velveeta but I haven’t had it in years because the last time I had some I ate so much I gave myself a migraine. This video is making me wonder if enough time has passed and I can hop back on the Velveeta train. Yesss
I have that exact pink hand held fan! Thank you for this, I am with you.......Velveeta is really the only way. baked or creamy. I really only like my make n cheese stove top. Fight me if I'm wrong! LMAO
Hahahhaha, I love it when he said "isn't that fabulous".
I liveeee for and love Vaughn so much!! Give the man a break and let him do a salad or an appetizer lmao!
This is a game changer. I've always been a snobby Brit about Mac and Cheese. Like your editor, I thought it was just macaroni with cheese sauce. Cooking it in the sauce though which is easier and tastier?? I'm converted!
... My crush for Vaughn keeps getting more intense the more I see his videos😅😂🤭
Vaughn is my new foodie crush!!!!!! He is so fine. And his recipe testing isn't bad either. Sorry I am so thirsty, but I have to say I am parched!
Thanks this was fun 🎉
I think that was the best mac-n-cheese ive ever had. Thank you.
My perfect version: nondairy! It can be creamy without cream!
Uh switch out the milk for half and half?!?! 😂😂😂😂😂 I said it ...
The Velveeta with the cream cheese would probably work... that's what I use for broccoli chz soup
Me watching this w my kraft mac & cheese 🧀
Hahaha we all eat too!
The final result looked like a better, baked version of Boston Market's Mac'n Cheese. I will have to give it a try!
This sounds like a great idea! I might try a Caribbean version. Here in the UK you can get cottage cheese with pineapple (which I love) and maybe I'd use that with some Tastee cheese and some onion powder, garlic powder, paprika, all spice, cinnamon and chilli powder for the flavour! Yum.
That sounds weird and amazing! Just my style lol cheers
@greenspark1776 no worries man!
Lol the portable fan! Now an essential for Mac n cheese prep
Macaroni and cheese 🧀 become one. Yes!! I miss the Stouffer's Romanoff pasta that was discontinued
Kinda funny how he wore his stretchy pants/shorts for the mac n cheese segment!
I cal almost guarantee "WW rotini" is "whole wheat rotini" and not "weight watcher's rotini" 🙂 Love this video, as always, Vaughn-the enthusiasm!
Velveeta Vreeland is a good drag name
I read the comments under the NYT cooking recipes and then roll my eyes.
you taught me something today, lol. i never seen it done without cooking pasta first. secondly yours version looks good. however never seen mac with so many flavors..like cayenne, mustard. i'm from the south. also i taught myself how to make it oct of 2019 from box..with other pasta and just add salt, milk butter etc...
3:16 “Make sure it’s evenly incorporated”?
‘Fold in the cheese’ was right there…
I want to see Vaughn cooking at home again some time….studio is just not the same. Although he is as always totally amazing and fun love
That bubbly cheese is calling out my name! Looks so good!
Really interesting video. I have never made Mac & Cheese with uncooked macaroni method - will want to try. However
I cannot believe that Gruyère was not one of the cheese choices!
I will try making version with the crème fraiche dairy, plus a mixture of yellow cheddar and Gruyère.
I’m just not sure whether to to use mild/regular/sharp cheddar… Any suggestions?
My favorite cheese for baked Mac cheese is sharp cheddar and a good Swiss…. About equal parts of each
I love smoked Gouda, and have made a half cheddar-half Gouda version. Might have to try a blend of Velveeta, Gouda and mozzarella sometime.
I whip cottage cheese with parmesan, herbs, and an egg to use in stuffed pasta dishes. I prefer it over ricotta.
I fully support your love of Velveeta.
My grandmother used egg to bind her macaroni and cheese. It made it kinda custardy.
Looks great. Never heard of the cup of cottage cheese.😊
He’s ah dor a ble!!! Love his personality! Will be giving his version a go!
How did you not put on 10 lbs making this video? What fun! I was born in mind-centuy NJ, so Velveeta is in my DNA. I'm definitely trying the Velveeta/cheddar mix. Thanks!
I've been using evaporated milk since KLA did that three ingredient mac and cheese.
I've never had Velveeta but now I'm thinking I should...great video!