American tries to cook British Sunday Roast (Yorkshire Puddings are HARD)
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- Опубликовано: 5 янв 2025
- 🎥 Cooking a Traditional Sunday Roast for New Year's | Kalani & Sav in the Kitchen 🇬🇧
Happy New Year, everyone! 🥳 Kalani and Savannah are starting 2025 with a bang by cooking up a traditional British Sunday Roast - a feast that’s perfect for celebrating with loved ones. In this video, they prepare:
🍖 Beef Roast - juicy and tender with a rich flavor
🧈 Yorkshire Puddings - still need some work hahah
🧀 Creamy Cauliflower Cheese for that cheesy indulgence
🥔 Crispy Roast Potatoes
🥕 Sweet Honey Roasted Parsnips
🌱 Brussels Sprouts - yes, even sprouts can be delicious!
From crispy roast potatoes to homemade Yorkshire puddings, every element of this Sunday Roast is made with love-and a little bit of chaos in the kitchen!
✨ Watch as Kalani and Sav tackle this culinary challenge together, sharing laughs, tips, and plenty of tasty moments.
👍 Like, Comment, and Subscribe to see more food adventures and let us know your favorite Sunday Roast sides in the comments below!
Best advice I ever received for Yorkies is to make sure you use EXACTLY the same weight of flour/egg/milk - weigh each one (make sure to get your scale to 0 before adding each ingredient) and then use a fine mesh strainer to deal with any lumps. Let sit in fridge for at least 2 hours and then give it a stir and let sit on at room temp for at least 30 min while pan gets up to temp. The key is the exactly equal weighed flour/egg/milk. Really made a difference for me.
It looks fantastic, pal well done
Love from Scotland 🏴🇬🇧
Ignore some of the people being rude some are just trying to help you , you’ll learn, practice makes perfect and there’s no set way everyone is different and I love the way you both like British comfort food. I love cheese too , a good sourdough with extra mature cheese and red onion melted on it under the grill with a little sea salt is perfect. I’ve been to Las Vegas, Grand Canyon and Tuscon Arizona and across to Mexico for a day with other places in between
I’m from uk and the way I make Yorkshire puddings is 6 medium eggs 1 cup of milk and 1 cup of flour. Mix your eggs and milk whisk it all together with the flour. I normally put my mixture in the fridge for an hr or so. When ready to make puds make sure your fat in your pudding tins is hot and spitting then place your pudding batter into the pudding tray. Don’t open your oven keep the heat in there for about 20-25 mins
And you need to put a quarter of the fat in your pudding tray that’s way too much fat x
I live in the UK. I would call it tin foil too. As for the Yorkshire pudding, make the batter the night before. I fined that the batter needs to be cold cold and your fat ( beef dippering or goose fat) or good oil has to be almost smoking hot. Only mix the batter once quickly before pouring and do it quickly to get it back in the oven. Hopefully, that helps.
Hey up! Well done you! That's definitely 3rd time lucky :)
next on your list is Toad in the hole (simple sausages in yorkshire pud with onions on the bottom. )
OK you guys did a pretty good job here! The Yorkshires did look a little underdone but still acceptable. I've visited the US on a few occasions mostly Montana but also the Florida Keys and New York State. The one thing about US food I wish we had in the UK is Biscuits and Gravy! The first time I tried Biscuits and Gravy was in a local diner in Butte, Montana in the early eighties when I couldn't make head nor tail of the menu. The very cute waitress recommended I try the sausage gravy and I've been hooked ever since. As a curmudgeonly old Yorkshireman I'm used to having Yorkshire Puddings 3 ways. First as a starter with grated onion added to the batter and served with onion gravy. Second as a side to the main meal with gallons of gravy. Third as a dessert with raspberry jam and custard . This, to me, is food heaven! Keep up the good work, I love it! I think it's great that you don't try to hide your mistakes but just let it all hang out there! 😁😁😁
If you put a pinch of backing soda in with your Yorkshire pudding batter and make sure the dripping is super hot before you put the batter mix in and then don’t open the oven until they are ready to come out the oven !!!!
I like my yorkies filled with grated cheese but not melted cheese!
I think the combination of the flavours is perfect!
As a Yorkshiremen who’s now living in America here is my recipe
(Half the recipe if you don’t want to make 50)
My YORKSHIRE pudding recipe
6 eggs
280 grams of flour or 2&1/4 cups
Stir in gently 400ml milk
Pinch of salt
Put flour in a bowl make a well in the middle of the flour crack in the eggs slowly add the milk and whisk until smooth add a pinch of salt.
Place in fridge for 30mins then
Pre heat pan with fat smeared all over and on the sides for 15mins on 450 degrees
Put in mixture for 19mins do not open oven!!!
Perfect puds you’re welcome
Over complicated 🙄
Good effort! 👏🏻 What a way to start the new year! A Sunday roast is just the best isn't it!? I would have cooked the Yorkshires for a bit longer but over all you did good! I call tin foil just "foil". I don't usually make cauliflower cheese with a roast, unless it's a special occasion, and I usually make a combination of cauliflower and broccoli cheese. I always add condiments to a Sunday roast, for example - cranberry sauce with chicken, apple sauce with pork, horseraddish or mustard with beef. Each to their own though! Make a roast how ever you like 🙂
At the end of a roast I let my lads save 1 Yorkshire each, and they add golden syrup on them as a sweet treat for afters. If we're splashing the boat out, an apple and cinnamon crumble with custard is for pudding! Happy new year guys.
Happy New Year! Love how you keep trying to get this right, that is the only way. I love the Sunday dinner, but as a family of 1 I don't make it. I do love cauliflower in cheese sauce as a meal (just that!), you are using great cheese selections. I love watching your travels and trying of the food in the different areas. Growing up we used to eat the left over Yorkshire Puddings cold with syrup. The Yorkshire puddings you made looked amazing. Good Job!! Enjoying this from BC Canada!!
Looks good guys👍. Yorkshire Pudding results can depend on many different aspects, oven temperature, oven type (fan assisted or not etc) , flour type, too much salt can also affect the batter. Personally I make perfect Yorkshires every time and here's my tips. Whisk the eggs (2 normally) and if you prefer a softer inside to the yorkshires add one more egg yolk. Equal amount of Plain flour and milk to the whisked eggs, a little salt and pepper and whisk together. I like to add a little melted butter to the mix as it adds to the flavour but it's not essential and I only add approx a dessert spoon of melted butter. Don't use too much oil or dripping, enough to cover the bottom and a little way up the sides. A hot oven and hot oil. Really Whisk the batter to get some air into it and add to the hot oil and only fill to halfway up the side of the tin. Place in the middle of a very hot oven and cook for 12-14 minutes then quickly open the oven door for about 3-4 seconds, this is the best tip I ever heard especially if it's a fan assisted oven, it let's some steam out of the oven but not let too much of the heat out, steam will cause the yorkshires to collapse. If it's an old fashion style oven or stove it's important not to open the door as they take a long time to heat up again so keeping the heat in is essential. Continue to cook until done, usually 20-25 minutes in total in my oven. These can be cooked way in advance and put back into the oven for a few minutes to reheat while I plate up the rest of the dinner. They can also be frozen and put in the oven to be reheated as and when they are required. Hope this helps👍
your sprouts, best way par cook in halves as you have prepped them, finish in frying pan with bacon pieces, great salty taste and charing on the cut side. you put anything in oven that contains sugar, going to caramalise
can you see when your poured your batter for yorkies, some sizzled and some did not, hold and cold spots of an oven, every oven has that.
Here is my version. There are many ways to 'skin a cat' lol
Equal amounts of Egg/Flour/Milk. Utilising three identical cups.
Sieve the flour, whisk eggs with folk (in cup). Salt and pepper into the flour.
Flour and eggs together mix with folk and add milk incrementally.
Looking for thinner batter than pancake.
Whisk with folk and bring plenty of bubbles. Rest in fridge till needed.
Heat on max, preheat pan around the middle.
Add meat fat/oil (with high frying temp) to big pan with deep edges.
Whisk the batter with a few minutes left.
When the over is hottest extend oven tray out and quickly dispense.
Keep a close eye, depending on the size will depend on the cooking time.
I use 100g as example for each ingredient amount, and 20 minutes cooking.
A beef roast is the correct roast, you are spot on!! I’ll tolerate chicken at a push, I don’t believe gammon ever belongs with gravy though!
Lamb is way better then Beef
Getting Sunday roasts as a tradition in the states should be a goal, highlight of the food week for me!
Looks great! A little longer for the yorkshires but other than that, brilliant! We don't do cauliflower cheese with our roasts, but do parsnips with a parmesan crust! Heat oil as hot as the Yorkshire oil, cover all sides of the parsnips with it, drain, and cover very generously with freshly grated parmesan. Cook for about 30 mins at hugh heat. Lovely, tasty parmesan crisp parsnips! Yum! We also enjoy a side of mashed potatoes that we don't have much room for 😆
Cauliflower cheese is in every carvery in the country, maybe YOU don’t but I can assure you millions and millions make cauliflower cheese with roasts, you could try it !
@peterbrown6645 That's what I meant, me and my family 😊
@@peterbrown6645it was pretty clear she was talking for herself and not the country 😅
Ermmm we have cauliflower cheese with my Sunday roast !
@@bowlingbill9633 Cool, I was just talking about me and my family 😊
You need to have lamb on your roast instead of beef with some mint sauce on your lamb, unbelievable Jeff. My roast consists of lamb with mint sauce, Yorkshire puddings, mash potato, roastys, stuffing, parsnips, some times pigs in blankets (sausage wrapped in bacon) but just some times not always, chopped carrots, broccoli, colliflower, green beans (peas in a pod), THICK gravy (has to be THICK). Remember to put the mint sauce on your meat after you pour the gravy on 👌
Yorkshire puddings, get yourself 2 same glasses however many eggs you want make sure the flour and milk are all the same levels, give it a good mix then fridge the batter. Make sure your oil or dripping of choice is very hot add your batter shut the door and don’t open it for 25-30 mins.
It looks great Kalani & the more u do it the quicker it will become too ...puddings looked great & I'm a Yorkshire lass ...I would have maybe cooked them a bit longer...I think u did a great job ❤
Half the sprouts and fry/saute OR roast them with chopped bacon. you can also add chopped onion, or chestnuts :) you're welcome!!!! xx
Lynne England, we make a big one in a 1lb loaf tin or a big round one in air fryer on turbo crisp .
That honestly looks like a really good effort, particularly the yorkshires but maybe give them a little longer to brown more. The US way of cutting beef roasts is really different . In the UK it is usually rolled and tied with a thinish layer of fat. The rolls are usually 5 or 6 inches in diameter and cut to length by the butcher. The grain runs along the joint so that it is easy carve to get uniform tender slices. When I cook a roast I keep the meat separate from the potatoes and parsnips so the meat can be taken out and rested while the roasties get crispy.
Us in Yorkshire are born to make Yorkshire puddings, Cold with jam (Jelly) and whipped cream are divine !!!
Nicely done 🇬🇧
@@richarddavies4322 I’m trying!
Looks delish! Well done on the yorkies!!
Cauliflower and Brocoli cheese mix is great, But it's a dangerous subject in some area's! 🤣, Sunday roast is an easy dinner, you just haven't been brought up with it. Nice vid, The meat looked more like a steak than what we would call a joint? However, Nice one 👍
That's banging! I'd have mashed potatoes as well as the roasties on mine. Great job though! 👍👍
Looks great. Excellent yorkies 🎉 Curious why you had all the other foods out - were they not cold? Also, I’d cook the meat directly on top of the veggies and not on the rack - just makes it a bit more juicy and less dry. In the whole 8.5/10 - practice makes perfect! x
To make the best Yorkshire pudding I mix my wet ingredients together and all the dry ingredients then mix them together
That was a great roastie. Especially as it’s only your second time cooking it! I’d eat it. 😋
You did really well! I have to confess, I don't make Yorkies anymore! I just get the Aunt bessies! Cooked In five minutes, and they are very nice!
Afternoon dude when I make my yorkies I go flour and eggs 1st mix that then slowly add milk and mix as you do hope it helps
I would come round for a plate full looks well good you have done a great job couple more goes you will have it down great, your first goes are not failures its trial and error knowing where you went wrong and adjust.
Would love to see day to day content uk /us differences.
Lynne England, your Yorkshire's turned out okay , nice and golden brown, if you get 3 glasses the same size put 5 eggs in one glass unbeaten, fill a glass with flour to the same level of the eggs, then fill the other glass to the same level with whole full fat milk, then put in the bowl and mix, its plain flour, is all purpose flour, but you can use bread flour is great for them. Never self raising flour. Lynne
I adore cauliflower cheese with a roast dinner . Alas i rarely have room lmfao so its reheated for the following days lunch nine times out of ten .
Looks good! When I'm roasting beef I usually make carrot 'stilts', wrap the beef in tinfoil and poke holes in the bottom of the foil with a knife or fork, and sit the beef on top of the carrot stilts, before taking the foil off the beef towards the end of cooking, then letting it rest. The rest of the veg I cook separately to the roast - potatoes parboiled then with goose fat in one tin, and a half hour head start, then carrots and parsnips brought to the boil with rapeseed/olive oil and honey in another tin. Even though I'm good at baking, I've never attempted my own Yorkies and just buy premade ones...so well done on that! I don't have a roast on New Years Day though, as in Scotland it's tradition to have a Scottish Steak Pie on New Years day which we usually served with mash or boiled potatoes, and any veg left we haven't used up over Christmas!
Yes, goose fat roasties in a separate tin 👌👍
We have roast potatoes cooked in goose fat at Christmas 😋🎅🤶
They are perfect good job tip put your muffin tin on a a sheet pan warm them both it will stop you spilling when putting them in the oven
Looks good. Cant beat a sunday roast. Yorkshire puds and cauliflower cheese are must on my roast.
Not sure if you did but spoonful of wholegrain or english mustard in cheese sauce adds to flavour but wouldnt know its there if didnt know. But know if its not. Hopefully that makes sense.
Its gets easier more you make it.
Cauliflower cheese you can make ahead of time too and just sprinkle extra cheese and bake when need.
Looked good and that cauliflower cheese looked delicious- my favourite
It looks lovely.
at the end of your video, watching you eat, you see how yorkies have colapsed, and bit undercooked, when they were at the point you took them out, leave in, drop temp 20 degrees, another 10 minutes, they will cook all the way, side will crisp up, and hold the height, and wont burn
Yorkshires are easy. Get out 3 juice glasses that are identical. Break 3 eggs in one glass. Put an empty glass next to that and fill it up to the same level with milk. Place the last empty glass next to that and fill with flour to the same level again and add 1 tsp salt. Put everything in a bowl and mix well. Rest or don't rest , Place in heated cups filled with fat of your choice and bake in oven at 450 until light brown ,turn off oven , don't open the door until it is the colour you wish. Consume. Easy Peasy.
Yorkshire pudding: 2 cups plain flower, 2 cups milk, 2 eggs, splash of Worcestershire sauce, salt and pepper leave in bowl for 20 mins pour into preheated oil in a dish don’t open oven till cooked
Bowel ?😳
Aaron's 21:40 what are those weird murican accents you changed to?
A feel the pressure with these yorkie puds 😂 ❤
yes home vlogs would be nice to watch also...
what about a mini kalani & sav series 😂
Based on visuals only, looks like an absolute banger, well done!
Do you fish or hunt? Catch and cook videos would be cool to see. Or shrimp boils 😋
Looks yummy to me, I'd definitely eat it. I don't get my Yorkshire pudding right every time, But i tend to go with equal amounts and use a smaller mug as my measurement. So a cup / mug of plain flour (chuck that into a large mixing bowl) make a little well in the middle of the flour, then however many eggs fill that mug to the same level, pour them into the middle, as you whisk the eggs into the flour add the mug of milk abit at a time then get that wrist action going 😂 o and add a pinch or 2 of salt (& pepper if u wanted to) i do sometimes. Everything else i do the same as you more or less. I do sometimes make the mixture the night before and leave in the fridge till the next day. 🙂
I have broccoli cheese with mine, as my sons don’t like cauliflower. It’s amazing!
Practice Makes Perfect, but I think you did a fab job at a roast dinner…i’d be happy to eat it 😊
And just remember, the more you practice, the more you get to enjoy a full roast
finally your yorkies look like they should, its taken you a few failed attempts that even i shouted "yes" when they came out of the oven lol. i usually buy a Topside, silverside and top rump to use as a roast, i think most people in the uk do. I dont season our meat like you have, it takes away from the real flavour of the beef. once my potatoes have been par boiled i shake them a bit in the strainer to fluff them up, it makes them have nice crispy bits on them, i also put a bit of flour and garlic powder on them for that added touch as it seems to help with the crispy bits. i cook my potatoes in the oven on around 210C, make sure the oil is deep enough that your potatoes sit in the oil ( mine usually sit in around 5 cm) the oil needs to be nice and hot before adding the potatoes. at the 20 minute mark i turn the potatoes so a different part is in the oil, repeat 20 mins later, at this point they should be cooked, though my mum turns them again and out them back in for a further 20 minutes. it depends on how dark and crispy you want them to be. i dont always do a cauliflower cheese, but when i do i add broccoli to it. i steam them for about 10-12 minutes. and i cheat with the cheese sauce, i buy an extra mature cheese sauce powder mix that you just add to a saucepan of hot water or for that extra touch do it with milk and use a whisk to bring it together as it thickens up. i top it with some salt, pepper and just a sprinkle of cheese. wishing you all the best in your next uk cooking adventure
Awesome, well done!
Eggs bro beat them in a cup then add them to the flour and milk makes a diff ! But one cup flour one cup milk and 2 beaten eggs will work and never has failed into hot oil ..rockimg it kalani my freind keep it up .
Next time you roast some beef keep the dripping ( beef juice) then use that in your Yorkshire pudding tins
With your skins wash them spray oil and paprika on them and crisp them in airfryer makes a good snackmx
That looks good.well done on Yorkshire puddings I use plain flour.x
ooh chili on the parsnips, I have to try that! :D
Even as a brit i still get the Yorkshire pudding nerves, your doing a great job 👍
Par boil your spuds, rough them up a bit, then roast in beef dripping.
2025!! Year of the Yorkie!! 🎉
Excellent job. Well done x
Good job on the yorkies ,good rise couldve been a bit darker in colour for that deeper flavour and crispness,maybe four or five more minutes
I leave some skin on my potatoes that's were the nutrition is an soak over night in water to pollen starch out
Not sure why people are saying that British people don’t use herbs and spices on a roast LOL.
Some of us brits do use more than salt and pepper when cooking even on a roast dinner. Not sure why nobody would be using at least herbs on their dinner…Rosemary on the potatoes at a bare minimum surely. Plus different ones depending on what meat is being cooked. I understand some people don’t like spices.
Also, many people have cauliflower cheese on their roast dinner.
I do think wrong choice of beef cut though.
Overall I think you did a decent job. Just needed more time in the oven for Yorkshire’s and the veggies incl potatoes also look like they could have had a bit longer too.
Understand the oven would be super hot already with rib of beef and we don't have cold eggs in fridge ... batter goes into super hot tins and on bottom of hot oven... idk what else to say. Quite often gran parboiled tatties/scrunched on collander then into roast. I like keeping skin on. Veggies should be plain and gravy made by meat juice/veg water/flour.
hi all hears a big tip about puddings.... this recipe is for dummies (no ill intended) i did used to make them in a pub kitchen every Saturday ready for Sunday dinner ... mix 1 part flour 1 part milk and 1 part egg leave to stand for at least a few hours but best overnight so each ingredient is the same amount how ever mix again before you poor into your tin then do need with the cooking ...ps we generally make them in a shallower tin then they rise ,, blessings for 2025
That actually looks really good, top job mate
Looks good, you live and learn! Definitely try using an electric whisk will get more air into ur batter mix.
Well done, I was willing your Yorkshires to be good 😅 cauliflower n cheese looked really good.
A full English breakfast would be interesting,
unless you have already covered that!
💙 🏴
Hi Kalani I call it tin foil too ❤wow I wish I had that peeler when I was a kid 😂 it turned out really good 🎉
Defo see your part of the world ❤
yorkshire puddings are the simplest things but the hardest things to get right i can make a souffle easier more often than a yorkshire pudding but all uk grans can cook them in there sleep lol
Omg you two that looks banging and u Managed to do the Yorkshires really good aswell 😋 well done , your definitely both British now 🇬🇧 🖤 xxx
@@sharontoplis693 just a little longer in the oven and they would’ve been perfect
I'm a Brit. For me cauli cheese does not belong on a roast dinner. But pair it with a gammon steak or pork chop and you're onto a winner.
I would have perhaps given the yorkies a couple more minutes to brown and crisp up a little more (to help prevent them sinking), but in all honesty, they came out pretty bang on! (from a Yorkshireman 👍)
That looks awesome well done Kalani. Love cauliflower cheese with a roast. Here's something a little controversial ..... have you tried Heinz baked beans with your roast?! 😜🤘its like marmite you'll either love it or hate it!!
Not too sure about all the seasoning on the beef, a good joint just needs salt & pepper. I normally dry brine mine overnight.
Well done guys 💪
I prefer my batter at room temp. I prefer to mix mine with an electric whisk to get some air into it too. Really hot fat and really hot oven. Get to batter into the oven as quickly as possible and don’t leave the oven door open whilst pouring the batter into your tin. Don’t open the oven door again until it’s time to taken them out. Heat and speed are the key.
Yes would like to see Tennessee life.
you have to try chips and gravy...Hxx oh, and pork pie...
No cauliflower cheeee served with any roast in my house. For Yorkshires i use a drop of water in the batter the fat has to sizzle when you drop the batter in. Also we eat therm.cold with jam
🇬🇧 well done guys. Cauliflower and cheese looked excellent but next time try broccoli, cauliflower and cheese together. Lush.
And leek 👌🏻
Looks alright, at least youre trying i think after a while youll get there
Hahah practice makes perfect
@KalaniandSav Love seeing you give it a go!
Just watched you and danny on rate my takeaway and thought id drop by,you got a new subscriber 👍
@@petertaylor3446 thank you!
Right, if you take ANY advice, don’t worry about your cut of meat, don’t worry about what veg you’ve used, don’t worry if you’ve used too much cheese, but PLEASE PLEASE PLEASE let it be this; the first thing I want you to do before you do ANYTHING; put your pan in the oven with your oil. Get your oven nice and hot. Get your oil nice and hot, while that heating, prep your Yorkshire puddings. Hot oil is SO important for your Yorkshire puddings to rise. DO NOT take the pan out to check on the oil, you don’t need to check it, you just need that oil to get BOILING, SCOLDING HOT!!!!! And that’s how they rise! Please do that and I promise it will work! And don’t check/open the oven during the cooking process or else you’ll stop them from rising!
And while I understand that you might be receiving some petty comments…. Please don’t question our logic on something we make every single Sunday (at least) 😅 it might not make sense to you but it makes sense to us because we’re the ones who cook them all the time…………… lol. Oh and your potato peeler is cool, I hate peeling spuds lol
Yorkshires are the easiest thing in the world 🙄
Put oven on high and add a small amount of oil to your pudding tray and place in the oven, then get a cup and crack 2 eggs in.... take a note of what height they come to in the cup, pour them into a mixing bowl.
Add milk to the cup to the same height as the eggs, add that to the eggs in the bowl.... then put plain flower in the cup to the same height as the eggs and flour.
It's equal quantities of each, then whisk and finally add a splash of cold water.
Once oil is hot pour in mixture quickly and close door... after 15 mins open door quickly and close to let out steam and turn oven down to medium high.
Cook a further 10 mins 👍
Happy new year to you both🥳
I love that yous love the uk especially England i feel proud to be an Englishman watching your channel
How did yous get into loving little England ?
Yorkshires need fat bubbling once they go in the oven you don’t open the door again until ready
Stop the paprika that’s not cool man also you need honey roast parsnips with duck fat to go with a roast beef Sunday dinner
A Sunday roast is a staple in most houses il eat one twice a week one on Sunday then leftovers on a Monday for when I get in from work it tastes even better
To think you Americans have to wait till thanks giving to get a good roast dinner 😢
Cockney rhyming slang is from London it’s within the sound of bow bells london
I dont know what happened with my yorkshire puddings, but the last twice i have made them, they have been awful and never had a disaster until now. I have not changed how i do them, just a mystery to me 😊
I love cauliflower cheese but never with my Sunday roast. This seems to be a modern idea and not the old fashioned typical roast dinner.
a teaspoon of fat into the yorkshire tins and into the oven until its spitting hot, then out and pour the mixture straight in then back in the oven quickly x
big improvement on the puds, the batter looked better, more runny than last time. they could have done a bit longer to brown more maybe and crispier?
yorkies r easy if u put get the oil/dripping smoking hot with a thin batter btw i never put my batter in the fridge
Best to whip up the eggs and milk first then add the flour last
your cooking skills are bang on you pass with flying coloures
You used a better amount of batter this time. Did you let it warm up a little? Looks like the Yorkies could have done with a little longer, too. But, well done. Next time will be better.
Now, I know you have some smaller producers making great cheese in the US, such as Jasper Hill Farm. Have you tried to find any American cheese makers who might be producing more traditional Cheddar cheese? Or if not Cheddar, some other kind of great cheese? Could give you some good content, maybe some collabs, apart from excellent food.
yes just make bechamel sauce ,
make a roux cook it out n add milk til it thickens then add yr cheese