4oz extra sharp cheddar 4oz deli white american 8oz Barilla elbow noodles (or what you got) Some Dijon mustard A pinch of cayene 1.5 cup of water 1 cup milk
Thank you! Cannot wait to try this recipe tomorrow! Here's the recipe for everyone. MAC 'N CHEESE (ATK) MAC 'N CHEESE: 1 1/2 c. water 1 c. whole milk 8 oz. Barilla elbow macaroni, weighed 1/8 t. Cayenne Pepper 1/2 t. Dijon Mustard 1 c. Deli American Cheese 1 c. Extra Sharp Cheddar BREAD CRUMBS: 1/3 c. Panko Crumbs 1 T. olive oil Salt & Pepper (little) 2 T. Parmesan Cheese DIRECTIONS: Bring water and milk to boil on high. Add macaroni and lower heat to med-low and simmer uncovered. Cook just past al dente, 6-8 min. Add while still on heat: cayenne pepper, mustard, and American cheese. Mix together for a minute. Take off heat and gently mix in Extra Sharp Cheddar cheese for 10 sec. Put on lid to slowly melt cheese. Make bread crumbs: Toast crumbs, olive oil, and salt & pepper in skillet. Stir and watch carefully 3-4 minutes. Once bread crumbs are done, place in bowl and add 2 T. of Parmesan cheese. Take off pan lid and taste to see if you need to add more salt or pepper. Stir mac 'n cheese and enjoy. Serve with bread crumbs.
It's only four ingredients! Water, pasta, milk, american cheese, cheddar cheese, cayenne pepper, dijon mustard, panko breadcrumbs, and olive oil. Four simple ingredients! Oh, and parmesan!
I made this today.. I used the cheeses I had on hand which were a thin slice of gouda, 18 month Welsh cheddar and mozzarella. For our liking, the noodles needed more time to become softer which meant less liquid when the cheeses were added. The mozzarella made it creamer but also very stringy. When I make it again, I will increase the water and/or milk by 1/4 maybe 1/2 cup, I think that will give it more liquid to make it creamer. I will also buy the cheeses they used. Overall, it was easy to make and not having to use 2 pots made it even better. This is one of those basics that you can elevate and change up the flavors to your tastes.
I’ve made this easy recipe several times, and I’m still impressed with how creamy and how wonderful it comes together. I made it this time with triple cream Gouda from Trader Joe’s and it was divine probably the best yet. Thank you for such a fabulous recipe
This was straight up simple and very good…. Before I added cheeses I was craving a type of mac n cheese my grandma used to make with some tomato sauce, so before i added the cheeses I added one can (or way less) tomato sauce, allowed it to come to simmer then added all ingredients, gave a gentle stir, removed from heat and added last cup of cheese and it was perfectly tangy and cheesy, super comforting and the breadcrumbs are a must!!! 😮🥹🫶🏽
omg! same i made it on my channel because a mom asked me to make a kid friendly mac&cheese I didnt want to dissappoint and boy,its now my favorite.keeping this recipe. p.s. love Fig a roni lol so funny luv it
I was skeptical of this recipe at first because it seemed too simple to be good. I tried it anyway because other recipes I made from America’s Test Kitchen turned out really well. This was no exception. Although I made a few modifications, i.e. no breadcrumb topping, noodles were not boiled in milk but some chicken bouillon instead, the Mac and Cheese was excellent. The Dijon mustard was a great addition. Thank you America’s Test Kitchen.
Y’all are one of my favorite tv cooking show! I eat vegan/gluten free due to health issues but I love watching still! Learning various tips and tricks to be safe and efficient in kitchen is fun interesting!
OMG this mac and cheese tasted amazing. Even my very picky son ate it and got filled right up. It was the perfectly creamy. This will be my go to mac and cheese for now. Thanks for the recipe.
Thank you for this recipe. My nieces love ❤️ it so much since I added ham on one casserole dish of mac & cheese and added garlic shrimp 🍤 on another casserole. They think it’s cool 😎 cuz it’s not plain. You are both Goddesses of culinary expertise to share this wonderful recipe. BTW grownups love 💕 it too, if not more.
My folks wanted something from scratch, but simple; so viola (the box is still cheaper though)...lol...Saves me the time and money playing with ingredients...I love this channel because the Chefs were not only kind to share a stupid-simple recipe for me, but also put it in a video...lol...
I independently arrived at this same recipe about five years ago and made it one time all in the pot and then couldn't remember how I did it so wasn't able to repeat the process. I'm glad America's Test Kitchen figured it out. It really was the best mac and cheese I'd (accidentally) made. Usually I go the béchamel route.
I use this recipe as a base for my baked mac and cheese. I use 1 cup milk, 1 cup chicken stock, 1/2 cup water to cook the macaroni. I use the called for American cheese and spices, along with 1 tsp of seasoned salt. Then I add add 8 oz cottage cheese and 2 oz smoked gouda and mix well. I then throw in the sharp cheddar and mix per the instructions. I dump everything into a butter rubbed 9x13 dish, top it off with provolone cheese and bake it in the oven @ 350 F for 20 - 30 mins to melt the cheese and brown it. This is soooo good.
I am so happy that you posted this. I've recently become disabled, and I don't have as much money anymore. A box mix costs too much, so I need to learn how to make it from scratch.
I made this the other day and it was really, really good. I did substitute half the cheddar for pepper jack, though, because we like it spicy! Anyhow, it's my daughter's and my favorite new Mac n cheese recipe.
Leave it ATK !! Love them !! This always comes out perfect !! I use land o lakes American cheese and Sargento Cracker Barrel cheddar cheese blend with smoking cheddar so good never had a problem
I just tried this; however, I didn't have deli american cheese. But I learned one can make an aqueous sodium citrate using dissolved citric acid and baking soda. I used lemon juice...let the foaming stop from the baking soda, and then only added around 3 tablespoons to the pot. It foamed up a lot, but the resulting sauce did not break. No off flavor from the lemon, especially when I added the dijon mustard. This is my go to bachelor's mac and cheese now. NO more boxed stuff. I used french fried onions for the topping, too.
Hi there! Big long time fan of America's Test Kitchen. I used to look forward to it on the weekends on PBS. I was thrilled to see all this content on RUclips. I've been "eating up" lots of your vids during quarantine. The Mac and Cheese one really stuck out for it's simplicity. Just made it. I tweaked the recipe just a little. I added a couple pinches of salt for the pasta. I added a dusting of nutmeg to the water and milk as well to give it a hint of that traditional "bechamel" flavor. I switched out the elbow macaroni for small shells. ( Talk about hanging onto sauce!) I also added a little Gruyere cheese with the cheddar. It's phenomenal! Thanks so much for all your great content!
Tall pot 1.5 cup water 1 cup milk 4 oz Macaroni (weigh!) 4 oz deli American cheese 1 cup extra-sharp cheddar spirnkle cayenne 1/2 tsp Dijon 1/3 cup panko 1 Tblspn olive oil, salt, pecker, parmesan Bring water/milk to high simmer, add macaroni cook 7 minutes grate American cheese, stir in Off the heat, stir in cheddar, cayenne, Dijon Toast panko in separate pan w/EVOO, salt, pecker, parm Serve in separate portions, sprinkle w/ toasted panko
Love this method that makes it easy to keep it homemade, cost efficient (versus the boxes) and the cleanup is the easiest. A lot of ways to have fun with this method...
Have been doing that way for years. I'll also use different pastas like bowties and add just a touch of nutmeg once in a while. Ranch and or blue cheese dressing works good too.
You girls never fail to impress. Got your HUGE cookbook for Christmas which I adore. I record your show weekly and love how you explain exactly how your methodology works.
I would but they described it as four ingredients & I counted at least 6... so how did yours turn out so well if you had followed their instructions & used only four ingredients?!?!
I can't bring myself to use processed cheese for my family, but I'll try this with cream cheese and cheddar. Very similar to my simple Alfredo and we love the tang of cream cheese. Thanks for the ideas!
Boil 1 ½ cups water with one cup milk over high heat After it boils, add 8 oz elbow macaroni and cook at a low boil (med-low heat) for 6 - 8 minutes Shred a block of deli american cheese (need one cup of cheese) Shred sharp cheddar (1 cup needed) Add shredded American while the pot is on the heat. Add a dash of cayenne and a tsp of dijon. Remove from heat and add the shredded cheddar. Stir and return lid to allow cheddar to melt. Toast ⅓ c panko with one TBSP olive oil. Add salt and pepper.
I felt it was too dry (lacking in sufficient cheese sauce), and not quite rich enough. So on my 2nd try, I used half and half instead of milk, added 1/5 stick of salted butter. I also reduced the amount of Macaroni to 7 ounces. I used deli American, and I use the ATK recommended best Cracker Barrel extra sharp Cheddar. Used their amount of mustard and cayenne. Perfect!
That's an entirely different mac and cheese recipe. Not the one shown in the video. I made the mac and cheese shown in the video the exact same way as it was made in the video, and it was not good. At all.
I thought it needed quite a bit more salt. Also, I recommend a bit of Truff hot sauce. Other than that so damn good for how easy it is to make. bravo ATK!!!
Did this just now. Forgot to season the breadcrumbs and did let it get burn a little too easily. Also had to use mozzarella since that's all I had on hand. Yet still worked out pretty well cannot complain
@Jeff, the God of Biscuits Well, that took a dark turn quickly. It's true, they didn't make the 4-ingredient mac, they only mentioned it and then made "their" version of that recipe. But the original comment was still funny and in no way needed that level of savagery. 🙄
Cee Dee it’s SO good, I’ve made it many times. Use Land O’ Lakes deli American cheese. Boar’s Head deli American cheese has too much whey and made the sauce clumpy.
I love this recipe! I discovered that Land O’ Lakes deli American Cheese is perfect but that Boar’s Head deli American Cheese has too much whey and the cheese sauce gets clumpy.
JamesJ Fisk my macaroni & cheese has always had a bit of a grainy texture, even my béchamel (though I haven’t mastered those yet). But using this recipe I was finally able to get a smooth, cohesive, cheese sauce and it’s so easy and so, so, so much faster!
I just made this and the liquid was a bit much for the amount of cheese given in the recipe but I just kept adding more American cheese till it was the right consistency. Also, instead of EVOO to brown the Panko bread crumbs I did 1 T of butter, which I browned first before putting in the crumbs. (technically you are using 2 pans btw) And finally, I didn't just add the bread crumbs to the top. I put a layer of sharp cheddar and put the pan into the oven to brown that (nunnie of sorts) and THEN I stirred it out of the oven and put the crumbs on top for each serving. I got the idea for the nunnie from Chic Fil A because they actually have amazing mac and cheese and that was one of the reasons why! The only thing that would possibly make this any better is lobster. OH speaking of lobster, have you ever made lobster poutine on the show???
I'm not Steven Hawking level with my maths, but I do believe you use more than four ingredients. Unless the four ingredients are liquids, cheese, spices and pasta, then yeah it's four and you nailed it on making the script for this eppie.
Under which category would the dijon mustard fall? Liquids? 😀 And what about the bread crumbs? Perhaps the four "ingredients" could be solids, liquids, spices, and dijon mustard?
Not really a one pot wonder, either. Although I guess you could have roasted the breadcrumbs first in the saucepan and then set them aside before making the pasta.
Ok, let me start off by saying that they're not making the 4-ingredient mac & cheese, that was the other recipe they were mentioning. This is "their" version of that recipe. But your comment was still funny AF. 😂😂
Please clarify, 4oz Am cheese and 8oz X sharp cheddar..... But is that weight or volume? 8 oz cheese after shredding yields just over 2 cups, but said during the VID "add one cup cheddar" --- confused here!
I put my panko in a microwave oven safe dish with some Land O Lakes butter and cook it for probably a total of a minute. You must keep an eye on it and probably stir every 10 to 15 seconds or it will burn. 😊
Most cooks add mustard powder. But it's up to how you like it! Same with cayenne some people don't like it spicy! A little nutmeg compliments the flavor too!
This is a keeper. I'm of the opinion that most of the best recipes are simple ones. I've made Mac & Cheese several times from various recipes but this one came out perfect. I'd always have trouble getting a creamy texture but the combination here of using sharp cheddar and deli American cheese worked well. I made this last night for me and my mom and we both loved it.
I tried this tonight, and it was one big, 'o nasty, grainy mess. Won't be making this again. Going back to boiling my noodles in one pot and making the cheese sauce in another.
For this the exact proportions of liquid and pasta are essential. Seems like they are trying to overcomplicate mac & cheese. I cook the pasta separately to just under al dente, then it finishes in the sauce. It still absorbs a lot of sauce for flavor, but the exact measurements are not a factor. 😎
Making this recipe for a family gathering but I need to double it as this won’t be enough. Do I merely just double the amounts of each ingredient? Just wondering what others have done. Many thanks and can’t wait to make this
Just curious, but with all the different stove top and homemade mac-n-cheese recipes is there a 'cook-off' kind of event, like chili cook-offs. Maybe one with both?
4oz extra sharp cheddar
4oz deli white american
8oz Barilla elbow noodles (or what you got)
Some Dijon mustard
A pinch of cayene
1.5 cup of water
1 cup milk
Thank you for this!
Salt and pepper.
Thank you!
Thank you! Cannot wait to try this recipe tomorrow!
Here's the recipe for everyone.
MAC 'N CHEESE (ATK)
MAC 'N CHEESE:
1 1/2 c. water
1 c. whole milk
8 oz. Barilla elbow macaroni, weighed
1/8 t. Cayenne Pepper
1/2 t. Dijon Mustard
1 c. Deli American Cheese
1 c. Extra Sharp Cheddar
BREAD CRUMBS:
1/3 c. Panko Crumbs
1 T. olive oil
Salt & Pepper (little)
2 T. Parmesan Cheese
DIRECTIONS:
Bring water and milk to boil on high.
Add macaroni and lower heat to med-low and simmer uncovered. Cook just past al dente, 6-8 min.
Add while still on heat: cayenne pepper, mustard, and American cheese. Mix together for a minute.
Take off heat and gently mix in Extra Sharp Cheddar cheese for 10 sec.
Put on lid to slowly melt cheese.
Make bread crumbs:
Toast crumbs, olive oil, and salt & pepper in skillet. Stir and watch carefully 3-4 minutes.
Once bread crumbs are done, place in bowl and add 2 T. of Parmesan cheese.
Take off pan lid and taste to see if you need to add more salt or pepper. Stir mac 'n cheese and enjoy. Serve with bread crumbs.
Ty I tried to copy but it kept telling me to join the 2 wk trial- not allowing me to open so to say this is appreciated is an understatement 😊
THANK YOU SO MUCH!!
Thank you for the recipe
made it shared it love it!!!!!!!
It doesn't let me copy
There is a major problem with this recipe: it is addictive!!!! I love it.
The best and easy Mac n' Cheese ever! Cooking directions are straightforward. Thank you! 😊
Just made it. FANTASTIC!!!
It's only four ingredients! Water, pasta, milk, american cheese, cheddar cheese, cayenne pepper, dijon mustard, panko breadcrumbs, and olive oil. Four simple ingredients! Oh, and parmesan!
I made this today.. I used the cheeses I had on hand which were a thin slice of gouda, 18 month Welsh cheddar and mozzarella. For our liking, the noodles needed more time to become softer which meant less liquid when the cheeses were added. The mozzarella made it creamer but also very stringy. When I make it again, I will increase the water and/or milk by 1/4 maybe 1/2 cup, I think that will give it more liquid to make it creamer. I will also buy the cheeses they used. Overall, it was easy to make and not having to use 2 pots made it even better.
This is one of those basics that you can elevate and change up the flavors to your tastes.
I’ve made this easy recipe several times, and I’m still impressed with how creamy and how wonderful it comes together. I made it this time with triple cream Gouda from Trader Joe’s and it was divine probably the best yet. Thank you for such a fabulous recipe
Just made this for the first time last night, and it resulted in the best mac and cheese I've ever had. Such a quick and easy recipe too.
I absolutely love it I made it we wiped it out! a keeper
This was straight up simple and very good…. Before I added cheeses I was craving a type of mac n cheese my grandma used to make with some tomato sauce, so before i added the cheeses I added one can (or way less) tomato sauce, allowed it to come to simmer then added all ingredients, gave a gentle stir, removed from heat and added last cup of cheese and it was perfectly tangy and cheesy, super comforting and the breadcrumbs are a must!!! 😮🥹🫶🏽
That sounds interesting! Thanks for sharing. I'll definitely be trying that.
I'm hooked. I made this, and it is amazing. The bread crumbs are so easy and a must on top. Thank you, America's test kitchen. 😊
omg! same i made it on my channel because a mom asked me to make a kid friendly mac&cheese I didnt want to dissappoint and boy,its now my favorite.keeping this recipe. p.s. love Fig a roni lol so funny luv it
I was skeptical of this recipe at first because it seemed too simple to be good. I tried it anyway because other recipes I made from America’s Test Kitchen turned out really well. This was no exception. Although I made a few modifications, i.e. no breadcrumb topping, noodles were not boiled in milk but some chicken bouillon instead, the Mac and Cheese was excellent. The Dijon mustard was a great addition. Thank you America’s Test Kitchen.
Y’all are one of my favorite tv cooking show! I eat vegan/gluten free due to health issues but I love watching still! Learning various tips and tricks to be safe and efficient in kitchen is fun interesting!
OMG this mac and cheese tasted amazing. Even my very picky son ate it and got filled right up. It was the perfectly creamy. This will be my go to mac and cheese for now. Thanks for the recipe.
Man, that looked so delicious! I'm going have to give that recipe a try real soon!
Thank you for this recipe. My nieces love ❤️ it so much since I added ham on one casserole dish of mac & cheese and added garlic shrimp 🍤 on another casserole. They think it’s cool 😎 cuz it’s not plain. You are both Goddesses of culinary expertise to share this wonderful recipe. BTW grownups love 💕 it too, if not more.
I'm watching this at 5:32am I want Mac n Cheese so bad now! I love you ATK!
My folks wanted something from scratch, but simple; so viola (the box is still cheaper though)...lol...Saves me the time and money playing with ingredients...I love this channel because the Chefs were not only kind to share a stupid-simple recipe for me, but also put it in a video...lol...
same, made it ate it shared it and now i want to make it again,is it just me crazy for mac&cheese
I independently arrived at this same recipe about five years ago and made it one time all in the pot and then couldn't remember how I did it so wasn't able to repeat the process. I'm glad America's Test Kitchen figured it out. It really was the best mac and cheese I'd (accidentally) made. Usually I go the béchamel route.
I use this recipe as a base for my baked mac and cheese. I use 1 cup milk, 1 cup chicken stock, 1/2 cup water to cook the macaroni. I use the called for American cheese and spices, along with 1 tsp of seasoned salt. Then I add add 8 oz cottage cheese and 2 oz smoked gouda and mix well. I then throw in the sharp cheddar and mix per the instructions. I dump everything into a butter rubbed 9x13 dish, top it off with provolone cheese and bake it in the oven @ 350 F for 20 - 30 mins to melt the cheese and brown it. This is soooo good.
Hello from Australia. Love watching American M&C videos 😁
I am so happy that you posted this. I've recently become disabled, and I don't have as much money anymore. A box mix costs too much, so I need to learn how to make it from scratch.
I made this the other day and it was really, really good. I did substitute half the cheddar for pepper jack, though, because we like it spicy! Anyhow, it's my daughter's and my favorite new Mac n cheese recipe.
Hid, these frumpy two b1tches have 0 personality.
Leave it ATK !! Love them !! This always comes out perfect !! I use land o lakes American cheese and Sargento Cracker Barrel cheddar cheese blend with smoking cheddar so good never had a problem
That Macaroni and cheese is looking great and I have to try make that version myself.
I just tried this; however, I didn't have deli american cheese. But I learned one can make an aqueous sodium citrate using dissolved citric acid and baking soda. I used lemon juice...let the foaming stop from the baking soda, and then only added around 3 tablespoons to the pot. It foamed up a lot, but the resulting sauce did not break. No off flavor from the lemon, especially when I added the dijon mustard. This is my go to bachelor's mac and cheese now. NO more boxed stuff. I used french fried onions for the topping, too.
So you just mixed lemon juice and baking soda and added 3 tablespoons to the sauce? Thank you for sharing it, I'll definitely try it
@@coldwynn
Nah, an overachiever would have used Sodium hexametaphosphate with the sodium citrate, instead of lemon juice.
@Daniel Baca, I'm curious: how much baking soda to lemon juice did you use?
Hi there! Big long time fan of America's Test Kitchen. I used to look forward to it on the weekends on PBS. I was thrilled to see all this content on RUclips. I've been "eating up" lots of your vids during quarantine. The Mac and Cheese one really stuck out for it's simplicity. Just made it. I tweaked the recipe just a little. I added a couple pinches of salt for the pasta. I added a dusting of nutmeg to the water and milk as well to give it a hint of that traditional "bechamel" flavor. I switched out the elbow macaroni for small shells. ( Talk about hanging onto sauce!) I also added a little Gruyere cheese with the cheddar. It's phenomenal! Thanks so much for all your great content!
I followed the recipe and am eating it as I write this. The one comment to myself is, "Add salt to the water next time"
Tall pot
1.5 cup water
1 cup milk
4 oz Macaroni (weigh!)
4 oz deli American cheese
1 cup extra-sharp cheddar
spirnkle cayenne
1/2 tsp Dijon
1/3 cup panko
1 Tblspn olive oil, salt, pecker, parmesan
Bring water/milk to high simmer, add macaroni
cook 7 minutes
grate American cheese, stir in
Off the heat, stir in cheddar, cayenne, Dijon
Toast panko in separate pan w/EVOO, salt, pecker, parm
Serve in separate portions, sprinkle w/ toasted panko
Thanks chef
You doubled up on the cheeses.
@@bobjoseph7051 I sure did, d'Oh! Corrected, and thank you.
But stick with the 8 oz. of macaroni.
Always good to put pecker in your bread crumbs.
I made a batch of this exactly as instructed, tasted it, and quickly made a second batch. Fabulous and easy! Thank you!
Love this method that makes it easy to keep it homemade, cost efficient (versus the boxes) and the cleanup is the easiest. A lot of ways to have fun with this method...
Have been doing that way for years. I'll also use different pastas like bowties and add just a touch of nutmeg once in a while. Ranch and or blue cheese dressing works good too.
You girls never fail to impress. Got your HUGE cookbook for Christmas which I adore. I record your show weekly and love how you explain exactly how your methodology works.
Can't wait to try this. It looks great and I'm always thrilled with new ways to make a creamy Mac and cheese 😊. Love your videos. Thank you!
Hands down, the BEST Mac and Cheese I have ever had. YES!!!!!!!!!
i agree
Excellent and simple recipe, thank God!
Twice made and it was delicious, both times!😋🫶🏾😋🫶🏾, Try it!!!
Who can beat a one pan wonder? Looks good, will try soon !
It is GOOD!
Just made this tonight and it was so yummy. The best by far. Adding this as a keeper! Thx u!!
This recipe really works. I tried it about a month ago and it's awesome. Follow it exactly as they describe! Thanks ladies!!
I would but they described it as four ingredients & I counted at least 6... so how did yours turn out so well if you had followed their instructions & used only four ingredients?!?!
@@LeftPinkie I suppose they meant it was 4 "main" ingredients. Mine came out perfect. I was skeptical, but pleasantly surprised.
@@LeftPinkie
Julia said there were four ingredients, but their instructions didn't say to only use four ingredients.
I can't bring myself to use processed cheese for my family, but I'll try this with cream cheese and cheddar. Very similar to my simple Alfredo and we love the tang of cream cheese. Thanks for the ideas!
Martha Stewart blends
3 cups of cheddar cheese
1.5 cups of gruyère cheese
in her oven baked recipe.
ruclips.net/video/MFGlSyrWkBk/видео.html
@@sapphire7195thanks ❤
Lol. Amazing how easily brainwashed people are.
Love minced onions in my mac and cheese.
Boil 1 ½ cups water with one cup milk over high heat
After it boils, add 8 oz elbow macaroni and cook at a low boil (med-low heat) for 6 - 8 minutes
Shred a block of deli american cheese (need one cup of cheese)
Shred sharp cheddar (1 cup needed)
Add shredded American while the pot is on the heat. Add a dash of cayenne and a tsp of dijon.
Remove from heat and add the shredded cheddar. Stir and return lid to allow cheddar to melt.
Toast ⅓ c panko with one TBSP olive oil. Add salt and pepper.
Thank you, this will save millions of man hours for Moms. And Dads and kids who like it.
This recipe is awesome
I felt it was too dry (lacking in sufficient cheese sauce), and not quite rich enough. So on my 2nd try, I used half and half instead of milk, added 1/5 stick of salted butter. I also reduced the amount of Macaroni to 7 ounces. I used deli American, and I use the ATK recommended best Cracker Barrel extra sharp Cheddar. Used their amount of mustard and cayenne. Perfect!
That's an entirely different mac and cheese recipe. Not the one shown in the video. I made the mac and cheese shown in the video the exact same way as it was made in the video, and it was not good. At all.
Looks delicious! Much easier than the oven baked receipe.
Love this recipes. Love you two!! Have a wonderful New Year!
So what can you use instead of deli american cheese since i don't live in the usa
I thought it needed quite a bit more salt. Also, I recommend a bit of Truff hot sauce. Other than that so damn good for how easy it is to make. bravo ATK!!!
Mmm. Truff sauce. Excellent for that fake chemical taste
@@christoff1499 I ain't too proud for fake truffle flavor lol.
this recipe is so addictive
Great for my grandkids thank you😊
Did this just now. Forgot to season the breadcrumbs and did let it get burn a little too easily. Also had to use mozzarella since that's all I had on hand. Yet still worked out pretty well cannot complain
I made this and fed it to my family, no one died. So that’s a thing 👍
I love recipes like this that give you the bare bones method that allows you to pimp the flavors by adding other flavorings as you see fit.
The phrase "pimp the flavor" made me smile.
"It has FOUR ingredients!"
*proceeds to use nine ingredients*
@Jeff, the God of Biscuits Well, that took a dark turn quickly. It's true, they didn't make the 4-ingredient mac, they only mentioned it and then made "their" version of that recipe. But the original comment was still funny and in no way needed that level of savagery. 🙄
@Jeff, the God of Biscuits pampered aa bit are we?
So simple. So effective. So flexible.
YES. Framing this one. Can't wait to try this recipe.
Cee Dee it’s SO good, I’ve made it many times. Use Land O’ Lakes deli American cheese. Boar’s Head deli American cheese has too much whey and made the sauce clumpy.
Excellent as always.
I love this recipe! I discovered that Land O’ Lakes deli American Cheese is perfect but that Boar’s Head deli American Cheese has too much whey and the cheese sauce gets clumpy.
Interesting. I never noticed that difference. But then I don't think I've ever used either of them in mac & cheese.
JamesJ Fisk my macaroni & cheese has always had a bit of a grainy texture, even my béchamel (though I haven’t mastered those yet). But using this recipe I was finally able to get a smooth, cohesive, cheese sauce and it’s so easy and so, so, so much faster!
Little Blizzard thanks for the info!
I have found the mild cheddar melts really well. That's probably easier to find than American cheese that's not horrible.
Made this recipe because Babish made a version of it in one his videos, simple and delicious. Great camping recipe too as it's a one pot version.
Awesome snd quick!
I added a small amount of chopped vidalia onion to the breadcrumbs, and a small amount of garlic powder to the Mac and cheese. Big hit!
I add salt, pepper, garlic powder, nutmeg, and paprika to the liquid before boiling it. I rarely do the crumb topping though.
I might try this recipe, swapping out the american for Smoked Gouda and a couple teaspoons of sodium citrate.
Made it tonight with one teaspoon sodium citrate. Came out amazing.
I love Test kitchen!
I like sour cream and mustard in my mac and cheese, for the sauce.
I will be adding the dijon to my next batch for sure. Sour cream is already on the list.
It has mustard in it
Thanks. Very good recipe. I’ve made it a few times now. Delicious. However, if you want to make it more kid friendly, leave out the Dijon.
Yum, that's how I make my Mac and cheese!, will addd the mustard next time!
I don't add bread crumbs.. I add crushed Ritz Crackers, to which I added melted salted butter...YUMMY!
Great recipe - thanks!
bruh this was not four ingredients
Nor was it 1 pan.
I think that’s a little nit picky. It’s way easier to clean. The pan for breadcrumbs? Eh. It takes like 2 seconds
I'll never trust anyone again.
The original was 4.
Milk, water, macaroni, and cheese
then they added djon, cayenne and some breadcrumbs
I just made this and the liquid was a bit much for the amount of cheese given in the recipe but I just kept adding more American cheese till it was the right consistency. Also, instead of EVOO to brown the Panko bread crumbs I did 1 T of butter, which I browned first before putting in the crumbs. (technically you are using 2 pans btw) And finally, I didn't just add the bread crumbs to the top. I put a layer of sharp cheddar and put the pan into the oven to brown that (nunnie of sorts) and THEN I stirred it out of the oven and put the crumbs on top for each serving. I got the idea for the nunnie from Chic Fil A because they actually have amazing mac and cheese and that was one of the reasons why! The only thing that would possibly make this any better is lobster. OH speaking of lobster, have you ever made lobster poutine on the show???
What is nunnie?
I'm not Steven Hawking level with my maths, but I do believe you use more than four ingredients. Unless the four ingredients are liquids, cheese, spices and pasta, then yeah it's four and you nailed it on making the script for this eppie.
Under which category would the dijon mustard fall? Liquids? 😀
And what about the bread crumbs? Perhaps the four "ingredients" could be solids, liquids, spices, and dijon mustard?
My count was 10 ingredients
@@KenPurcell
Don't forget to add the air they breathed while making it. That's an ingredient too
Not really a one pot wonder, either. Although I guess you could have roasted the breadcrumbs first in the saucepan and then set them aside before making the pasta.
Ok, let me start off by saying that they're not making the 4-ingredient mac & cheese, that was the other recipe they were mentioning. This is "their" version of that recipe. But your comment was still funny AF. 😂😂
I’m gonna make this the night before my dinner and then put it in a buttered casserole dish and in the oven with breadcrumbs on top.
How long did you bake it for?
Please clarify, 4oz Am cheese and 8oz X sharp cheddar..... But is that weight or volume? 8 oz cheese after shredding yields just over 2 cups, but said during the VID "add one cup cheddar" --- confused here!
Can’t wait to try this one!!!
I loooooooooooooooooved this recipe.
Beautiful! Thanks!!
love this ❤
I put my panko in a microwave oven safe dish with some Land O Lakes butter and cook it for probably a total of a minute. You must keep an eye on it and probably stir every 10 to 15 seconds or it will burn. 😊
Love watching you two 👍🏽
How critical is the Dijon here?
Most cooks add mustard powder. But it's up to how you like it! Same with cayenne some people don't like it spicy! A little nutmeg compliments the flavor too!
This is a keeper. I'm of the opinion that most of the best recipes are simple ones. I've made Mac & Cheese several times from various recipes but this one came out perfect. I'd always have trouble getting a creamy texture but the combination here of using sharp cheddar and deli American cheese worked well. I made this last night for me and my mom and we both loved it.
Love you guys!
Outstanding!
We loved every morsel!
the best i made it
Can it be doubled?
wow nice one great dish
How much cheese by weight did she add
I tried this tonight, and it was one big, 'o nasty, grainy mess. Won't be making this again. Going back to boiling my noodles in one pot and making the cheese sauce in another.
For this the exact proportions of liquid and pasta are essential. Seems like they are trying to overcomplicate mac & cheese. I cook the pasta separately to just under al dente, then it finishes in the sauce. It still absorbs a lot of sauce for flavor, but the exact measurements are not a factor. 😎
We call this Stuvade makaroner in Sweden (minus the cheese). We used to eat it with meatballs.
Minus the cheese? The cheese is the star in this show.
Trying this and adding some truffle oil 😍
That is fancy.
Don't have a scale
Any way I can use a measuring cup for the noodles?
Amount please?
Thank you!
Hello ladies, I'm making this tonight
If you have others she was laying around could you add them? I’m thinking pepper jack, smoked Gouda, pecorino Romano etc.
Mmmmmmmm! Go for it and let us know how it works!
I used buttercase cheese, velveeta from a jar, sharp cheddar and i tossed in some meat lovers' sausage & bacon crumbles.
You are the best!
Making this recipe for a family gathering but I need to double it as this won’t be enough. Do I merely just double the amounts of each ingredient? Just wondering what others have done. Many thanks and can’t wait to make this
I want to do the same. Following. 😊
Just curious, but with all the different stove top and homemade mac-n-cheese recipes is there a 'cook-off' kind of event, like chili cook-offs. Maybe one with both?
looks awesome.
Please tell me what is American deli cheese? Is there a Canadian equivalent?
This is delicious!
5:25 WAP WAP WAP
You're disgusting.