Grown-Up Comfort Classics: Stovetop Mac and Cheese and Turkey Meatloaf
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- Опубликовано: 29 сен 2024
- Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to Simple Stovetop Macaroni and Cheese. Science expert Dan Souza explains the proper way to use a whisk. In the Equipment Corner, expert Adam Ried reveals his top pick for large saucepans. Next, test cook Becky Hays makes the perfect Turkey Meatloaf with Ketchup-Brown Sugar Glaze. Finally, gadget critic Lisa McManus reviews lid holders.
Make Our Simple Stovetop Mac and Cheese: cooks.io/2R67xAE
Make Our Turkey Meatloaf with Ketchup-Brown Sugar Glaze: cooks.io/2SAmhEL
Buy Our Winning Large Saucepan: cooks.io/2sbhXQU
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Only 4 ingredient Mac and Cheese:
Water
Milk
Macaroni
American Cheese
Cheddar Cheese
Cayenne Pepper
Dijon Mustard
Bread Crumbs
Olive Oil
Salt
Pepper
Parmesan
It's 4:
Liquid
Macaroni
Seasoning
Cheese
Ha ha
All my recipes only have 3 ingredients.
Protons.
Neutrons.
Electrons
I'm here for the comments, ROTFL!!!
If you don't count water, then you can have a 4 ingredient Mac and cheese.
Macaroni
Cheddar cheese
Sodium citrate
Salt
It's a very basic mac and cheese.
I've always used oats in every meatloaf. It's the best.
This is outstanding. Can you make a vegetarian meatloaf? I had one at founding farmers resturant in dc that I loved. It was kind of like Thanksgiving flavored.
Dr recommended turkey loaf as part of a lower cholesterol regimen. I understand why the butter, but the saturated fat defeats the purpose. Will oil do? If so, any particular oil better or steer clear?
Y'all are lookin real deeply in each others eyes lmao, thanks for the Mac N Cheese recipe
This reminds me of this chic I dated. I make a mean turkey meatloaf - so much so, folks cannot tell the difference; it tastes like beef! Anywho, she is going to town on this meatloaf - really enjoying it. She said it was the best meatloaf she's ever had. I said "Yeah, and its healthy because I made it with turkey instead of beef". I kid you not, she got so mad, annoyed, and she sat her fork down and refused to eat (she had literally 2 forkfulls left - she ate like 99% of it). When I asked her what was up, she said "Meat loaf is to be made with beef, not turkey". Never mind that she inhaled the dang thing. Yeah, she was a pig.
What the heck do they mean by "clean"?
Love topping Mac and Cheese with panko! I usually toss my panko with melted butter, garlic salt, and Parmesan then put it in the toaster oven to crisp up. The added crunch takes it to the next level.
Oven, broiler, salamander; something to take it to a higher level!
I remember watching ATK on PBS and I gotta say, most of the cast doesn't look like they have aged a day.
ikr, all that good food kept them healthy and happy.
Stop that lying. 😋 I love this show, and I've been watching them since the 4th grade. But it's apparent that we all have gotten older. Lol.
The ladies have gained a few pounds but who wouldn't?
Same! I watch them every Saturday afternoon growing up and they look almost exactly the same
I still watch the show on pbs and on internet !!!! Chris kimball has his own show now called milk street. It’s good show to watch also.
I love that the solution to making "healthier" turkey meatloaf taste better is adding fat! 😍
18:09
Becky: "Can you keep an eye on this for me?"
Julia: "You bet!"
Also Julia: *immediately turns away from the saucepan and ignores it completely for the entire time*
😆 Didn’t even notice that until after I had read your comment! It hit me as I was watching the second time around while making the meatloaf! Thanks for the laugh!
🤣🤣 hilarious. So true. Even standing over it she never looks again!
😂😂😂
😂
That's what production assistants are for!
Love you guys, but I'll give up my gruyere when you pry it from my cold dead fat fingers....
Try Cooper Sharp American if you haven't. The deli I work at would give you a free sample for asking.
🙂I would never take your cheese. I would however show you some American cheese made in Vermont and some from Wisconsin. 🤫😂 We can’t all be Austrian or Swiss Gruyere!!!!
I'm way down with the Vermont, Wisconsin, and Cowgirl Creamery, etc. etc., just NOT any kind of "''american cheese' product". Seeya!@@S7J7P7
All I can think about is "WHY ARE DAN'S GLASSES NOT SITTING ON HIS EARS!?!?!?" It's complete chaos and I can't focus on what he is saying!!!!
I litterally made both the Mac & Cheese and the Turkey Meatloaf...
Both were absolutely fantastic.
The meatloaf was the most moist turkey meatloaf I've ever had!!!
Thank you sooo much for this!!!
I use my food processor to pulse up mushrooms. Then I freeze in muffin tins. When frozen, I put them in a freezer bag. Toss a couple of those (defrosted) in the meatloaf mix and you have umami AND moisture.
Cathy Blasco That would be the only way I could get my husband to eat mushrooms!
@@rneustel388 SNEAKY! HAHA!
@Jay Ro thank YOU!!!
Nice!!
Porcinis all pop up during our monsoons here in colorado. So you get one or two weeks of crop for the whole year. Thats a great tip for those of us that need a fix throughout the year! Thanks.
Did you just make Mac and cheese with no butter? Sacrilege!
no butter, cream, or flour…basically the cheese did all the work instead of just being the flavorant!
Love the whole show, but my favorite for years has been the equipment reviews.
I'm beginning to like the equipment reviews, too.
I love the taste tests.
My mom & I have ALWAYS used oatmeal in meatloaf & made it free form. I never knew any other way & I’m 65!! I’m also seriously thinking of trying that Mac & cheese, that looks GOOD!!
Trade off; more glaze or more fat. I thought the cheese sauce looked too thin and didn't complement the ridges on the macaroni. They also didn't specify brands which can be very important. Cooper sharp American blows away any other sharp American I know of.
@@madthumbs1564 LOVE Cooper Sharp American, but in this recipe the American Cheese is for texture more than flavor; the sharp cheddar provides the real mac n cheese flavor. I made this and found the sauce to be just right, rich and creamy, not thick and gooey. Quick, easy and delicious. Don't skip the toasted panko crumb topping!
I have always added oatmeal to my meatloafs too. Allergies don't allow the onions and garlic though, never was fond of Worcestershire sauce.
Use Land O Lakes deli American cheese! The consistency is perfect! Boar’s Head deli American cheese has too much whey, our cheese sauce’s consistency was clumpy. I’ve made this recipe 5 times now and Land O Lakes brand works every time!
Tim smacked that whisk on the table like he means it. It's great.
Wait so the way we have been making hurry up mac in cheese for 25 yrs is a new advanced version.....ok I'm good with that.
Hello to "The Other Cooking Julia" and Bridget! I'm thinking about making the mac and cheese and the meatloaf. I've been watching ATK since the beginning. Keep up the MAGIC ladies!
Dan told me that American Cheese contains Calcium Citrate that helps it make the cheese melt easier. :D
Brett Carroll
OMG Dan told me that too. I wonder who else Dan has been talking to!
sodium citrate you mean
My first thought on the Mac & Cheese was No thanks, I want real Mac & Cheese, but realistically I would be glad to eat this stuff too, and I'm sure I'd enjoy it. It's macaroni with melted cheese and toasty panko crumbs...why be a snob about it?
Hurray!! Glad to have you guys back!!!!
Just made the turkey meatloaf and wow! So juice and tender. Everyone loved it, especially the sauce. As someone who’s giving up beef, this was a great alternative. No one knew it wasn’t beef until I told them
Excuse me, but that's two pots now.
Steve Miller
Not necessarily. They couldn't have been clearer that the crumbs on top was an option, not part of the recipe.
😂😂!!
I was expecting to hear sodium citrate in the list, but I guess that's what they are using the american cheese for it's "emulsifying salts"
I tried the citrate and it works marvelously with real cheeses like cheddar. But this is a nice hack with stuff people might normally have
vinegar legates unite
I made this Mac and cheese today. It was delicious and so easy. Thanks 😋
Love these videos. Thanks to all
America's Constant Eye Contact Kitchen
Can't unsee
hehe!!!!!!!!
They could have done the bread crumbs in the one pot first then set it aside.
you need the american slices first because the sodium citrate will keep the whole cheese from breaking. you can add sodium citrate to any cheese for the same effect without american cheese.
These girls know what they are doing! Definitely will try this.
This turkey meatloaf is one of the best I have ever made! 👍
2:56 "Whey" too thick. I get it!
Anyone know what American cheese is called in Canada? Is it Velveeta?
I'm 70 years old, and whenever my mom made meatloaf, (which was usually once each week) she always used quick oats. Not a new "secret ingredient."
My go to for a recipe is always America's Test Kitchen & they have never let me down!!
Its so great to have two beautiful girls hosting the show now. I really liked Mr. Bowtie but you girls make me wanna watch the show even more. Thanks Bridget & Julia.
Wow My Haitian grandmother used oatmeal in her meatballs
This must be said. If you buy an $80 lime green lid holder you deserve a flick to the forehead.
Gonna try the turkey meatloaf. Looks very good.
What would happen if you used all milk to cook the pasta, and what is "a little past al dente"?
I too always use oatmeal in my meatloaf.
Delicious, I’m glad to find you on RUclips, now I can watch America’s Test Kitchen anytime I want. 😀
Looks really yummy! Thanks for the saucepan segment-I can’t afford All-Clad, but I want the best I can get.
Look into Tramontina or Cook's Standard. ;-)
I have Cuisinart multiclad tri-ply cookware since 2004. Still going strong, and cheaper than All Clad. I hope this helps. Good luck!
mad thumbs thanks - will do!
Bridgette Pruitt thank you!
I buy Browne from restaurant supply stores. They are cheap as heck and last forever. I’ll never buy residential pans again.
I’ve made the mac & cheese twice now, it’s delicious and a crowd pleaser! It’s 100x easier than making a separate cheese sauce and it’s very quick!
Update: we still love this recipe! Land O Lakes deli sliced American cheese works perfectly! Boar’s Head deli sliced American cheese has too much whey and the sauce came out clumpy.
What a dream job to work for America's Test Kitchen.
You two are the best we do need more full episode's
Love it! Mac 'n Cheese in one pot. This is a big victory for Mom's! For times when I'm out of my favorite grass fed organic milk, shelf stable powdered coconut milk + boiling water is a great substitute, so that's yet another option.
After making turkey meatballs a few times, I realized I didn't like it tasting so much like turkey, for some reason. So next time, I bought roughly equal amounts of turkey & chicken, which subdues the turkey flavor, plus adds some fat. I like it & have since used that for meatballs & crumbled in tacos, several times, so would like it in a meatloaf. Since then, I've considered trying some pork or beef with the poultry blend, to add more fat, & play with the flavor, but haven't yet.
Also, instead of packaged white bread crumbs I use 1 or 2 slices of a multi-whole grain loaf bread, or an Ezekiel bread, depending on the volume of meat.
My mom had made a similar sauce when making her delicious meatloaf, & then draped strips of bacon over the top, which browned & also basted the loaf. Bacon strips might enhance a turkey meatloaf as well.
P
What grater is Julia using?
That's a Rösle Coarse Grater, ATK's winner in a recent grater test.
Fantastic recipes as in India we generally cook on the stove top and you guys are great. Very few show stove top dishes and easy to follow as sometimes we don't get all ingredients. But so far very helpful dishes. Thanks 👍
Don't think I have ever seen dark ground turkey.
Winkie Man
I have noticed it's a little hard to find, which is a shame because it's so much better than ground white meat
Also, about the saucepans - some of us still use copper pans and our grandparents and ancient kin, mainly women, used them exclusively because that's what was available. If a 4lb. pan is heavy to you, know your grandmothers are judging you
I used to buy all the ATK books and watch the shows on OETA. Then, I would go to get a recipe (after I checked my books to see if the recipe was there). So disappointing to see there were more charges. I’m on Social Security. I can’t afford all their charges. So, I watch for Adam Reid and Dan. Otherwise, I’m very disappointed in these programs.
How did I ever survive without a lid holder and $170 saucepan???
LOL, I was thinking the same thing. Lid Holder? Its called handle side down, and stop being whiny about it being hot. The $65 saucepan probably performs the same, but All-Clad does make some sturdy cookware. That $170 will last you forever if you take care of it, and sometimes even if you don't.
Originally, and I do mean originally, mac 'n' cheese was one pot dish... Books written by old cook's , meaning Georg Washington's cook's, that were actual slaves, describe macaroni pie, as it was called back then, as being a one pot dish. The macaroni was boiled in milk, giving it an more intense cheese flavor, as well as the pasta starch working as a thickening agent. Multiple cook book's from that era describe the same method .
Great tip - get deli-sliced American cheese! A more juicy cheese sauce is my preference. I must say, "What? No Velveeta?"
FYI THIS recipe is NOT new!! THIS is how Thomas Jefferson's Slave/Cook James Hemmings (Sally Hemmings' brother) created the recipe for Mac and cheese! Watch High Off The Hog on Netflix.
How do I become one of your sample home cookers?? I have been a watcher/cooker/baker of your show/recipes for over a decade.
This is the weirdest macaroni and cheese recipe. American cheese has NO place being called cheese, let alone being added to macaroni and cheese. And boiling the pasta in milk is a waste of milk. Milk splits when it's boiled. If you made this in the South, you'd get laughed out of the region!
American Cheese is easily identified ...if the word "product" is after the name it's not cheese, it's not cheese. I have to tell you, deli American Cheese is amazing, but be CAREFUL they don't fool you. Walmart I know for a fact will hide the fact that it's Cheese "product" So you need to confirm.
Tried it tonight. Was just okay but I did double the recipe to make more. Perhaps that was the issue. I have used Pioneer Woman's recipe for a few yrs now. This one was okay and easy for my daughter to help with, but next time I'm going back to PW.
Jacques Pepin said in one of his shows that when he was in training, the master chefs could tell just by the sound the whisk was making against the bowl whether proper technique was being used. I've noticed he almost always whisks by hand...he's had a lot of years of practice! 😘
I purchased the 2021 ATK TV cookbook, and I found two stovetop mac and cheese recipes but neither of them are this recipe. Has anyone else experienced this problem with the cookbooks?
Call me a curmudgeon, but without Chris Kimball's acerbic personality, this show is far less fun to watch. I'm sure Julia, Bridget, et al are much happier, but without the palpable stress Kimball brought to the show it's now all sunshine and rainbows. Kind of cringe-inducing.
Correct me if I'm wrong, but isn't Ketchup + Brown Sugar, Vinegar, and Spices just Ketchup?
I'm not a meatloaf fan. I don't eat a lot of ground turkey. But this turkey meatloaf is quite good. Thanks for the recipe. It's a keeper.
My grandmother put oats in her beef meatloaf and all it did was soak up the grease. All I can say from past experiences, don't put oats in beef meatloaf's. Not had Turkey before, looks interesting
.
Your turkey meatloaf is very similar mine. I use a couple of different things for moisture. In addition to most of the ingredients you used I add about 2 T of mayonnaise to the meat mixture (mine is usually one pound), and I add a good cup full of finely diced sauteed mushrooms. They surprisingly do not make the meatloaf taste mushroomy, but it does add another level of umami. And as they are diced so finely, most people would not even know they were in there. The worcestershire sauce is a must and I've been known to use one or two drops of liquid smoke. The saucy topping is pretty much the same too but I add a bit of dried crushed basil.
My problem is you need to belong @$50 to get recipe not all can afford x2 to get the cook book too plus another $19 for magazine so no recipe for me! But if you don’t like it go eat the box kind and just eat the box
Hi maam both of same pretty woman thanks for the recipe its nice GOD BLESS US ALL 🙏💖❤️⭐
Mac & cheese fantastic on the stove for ingredients can’t wait to make it🤩
Quick oats have always been in our meatloaves.
I have noticed in the last season or so they are using techniques and ingredients we use here in the midwest more and more. We either use crackers or oat meal 8n meat loaf. And freeform baking. Usually in the blue spotted roaster with the lid. But my mom put pickles in it. The mac and cheese we called hurry up mac and cheese.
@@mordeys from south texas here and my grandmother always put oatmeal in her meatloaf, has nothing to do with regions.
4 simple ingredients: Water, milk, pasta, American cheese, cheddar, cayenne pepper, Dijon, oil, panko...
For those of us who don’t live in the US, what is a standard equivalent for “American cheese”? Is it processed cheese - those slices that are wrapped in plastic and found on drive-through burgers? You seem to be showing a block of it. The rest of the world needs to know.
Love😱yoU girls💕🌸🇩🇴love to cook and eat, and the best is to see people eating your food and say ooh is so good😍that feels like heaven 🇩🇴🌸💕
Figure 8 guy was pathetic... if you can get it quick enough, its way better than side to side. Ask Thomas Keller.
Why is there dijon mustard in mac and cheese?
Because it makes it taste better.
It seems crazy but I use it in my recipe. It gives the slightest kick. Emulsifies the sauce and gives a richer flavor. Nutmeg works wonders too! Try it some time 🤷🏻♀️
I hate mustard. I can't eat a simple dish of mac and cheese at a potluck because too many people put mustard in it. Gah!
It's an excellent emulsifier, helps the cheddar from breaking.
Most Mac and cheese recipes from the old days include dry mustard, so it's pretty much the same taste.
My All Clads are one of the best investments I’ve made in my lifetime. They’ll be part of my daughter’s inheritance one day.
What's the point of using Turkey if all you're going to do is disguise the flavour of the meat and add loads of fat. Better to use a high quality, organic turkey mince and appreciate the flavour of good turkey, than trying to cover it up with sauces, fat and sugar.
I only had four people for Thanksgiving and made this-WE LOVED IT and I've made it many times since!
I typically only like the boxed mac'n'cheese but this looks good enough to try. Thanks for the video!
Looks good. Monday i am cooking some mac&cheese on my smoker. Over charcoal and hickory woodfire. low and slow.
Never use preshredded cheese if you don't it to be grainy. Learned the hard way that preshredded is coated with something that makes your Cheese grainy and gross. $20 lesson learned the hard way.
I have been putting oats in my turkey meatloaf for twenty years. Also, I use grated carrots for moisture.
Isn't the whole point of turkey meatloaf is because it's low fat and less cholesterol? It's like adding meat blood to a vegan dish to give it more flavor.
Gonna try the mac and cheese recipe, looks easy and delish. Hardly more effort than Kraft out of a box!
*looks at my own whisking method* Nah, mine is significantly more effective - o-shaped whipping the air in.
It would help if you could recommend a substitute for butter when make meat dishes for those of us either because of dietary or religious reasons cannot mix dairy with meat.
I made the meat loaf on a sheet pan but prefer a loaf pan because the sheet pan one was too wide for a good sandwich. Will the loaf pan require more time to cook? What would be the best time for a 9 x 5 pan of meat loaf
The problem with this mac and cheese is that I ou dont get the bubbly cridpy cheede crist that youbget when it is baked.
American cheese in colonial days was known as American cheddar. It was made using the cheddaring process and this is what they ended up with but not so emulsified.
The meatloaf looks great, but that glaze seems awful sweet.
Add dried mustard!
thanks for the meat loaf recipe i like to use ground chicken and it come's out like the turkey a dry brick so i will definitely try this
love the NKOTB reference. I've been using this recipe for years, I love it.
Hi, what could I substitute American Deli cheese with. I live in Scotland.
My secret ingredient for keeping turkey meatloaf moist are mushrooms.
Is there a way to apply as a test eater at you guys?
There is! You (or someone you know) will need to do the cooking at home, though.
To sign up: www.americastestkitchen.com/recipe_testing
SeikiBrian No mention of monetary compensation on that link. Do they expect everyone to do work for them for free?
It is always the fatter meats or poultry for flavor but act like it's healthy and amazed it has so much flavor if it was true ?
im a couple years late to this party, but this 4 ingredient mac and cheese seemed to have nine ingredients.....