Silky stovetop mac & cheese with crunchy topping
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- Опубликовано: 10 июн 2020
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**RECIPE, SERVES 1 AS MAIN DISH, 2-4 AS SIDE DISH**
1/4 lb (113 g) dried elbow pasta
1/3-1/2 cup (80-120 ml) milk
1-2 (15-30 g) tablespoons butter (depending on how rich you want it)
1 cup (100 g) any semi firm cheese(s), grated and packed
1 teaspoon (4 g) sodium citrate
OR
1/2 cup (3 slices, 50 g) processed cheese (American cheese, "cheese slice," etc) torn and packed INSTEAD of sodium citrate
1/2 cup (50 g) any semi firm cheese(s), grated and packed
For the breadcrumb topping
1/2 tablespoon (7 g) butter
1/8 cup (11 g) breadcrumbs (I like panko)
1/8 teaspoon herbs and/or spices (I like Herbs de Provence)
Grate your cheese - my favorite combination is smoked gouda and sharp cheddar. Get a pot of salted water coming to a boil for the noodles.
Make the breadcrumb topping by melting the butter in a small pan on medium-high heat and mixing in the breadcrumbs, stirring constantly. When they're almost brown to your liking, mix in your herbs/spices and cook for another minute before dumping everything out on a paper towel to drain a cool.
Get your noodles cooking. In a cold pot, combine the milk (start with a smaller amount because you can add more later), cheese, sodium citrate (if using), and butter. Start melting on medium-high heat, stirring constantly. Once it is totally melted and simmering, consider adding more milk if the sauce looks too thick - remember it will thicken as it cools to eating temperature.
Drain the noodles and stir them into the sauce. Add in any additional seasonings to taste - I like a little garlic and mustard powder. Transfer to a plate and top with the breadcrumbs. 
Хобби
Q: Was that cheese $599??
A: Hah, no. $5.99.
Q: Didn't you already do this recipe? ruclips.net/video/KcM_MZoJWOo/видео.html
A: That's a recipe for a baked mac & cheese. When I made it, a lot of people asked me if I could do a recipe for stovetop mac & cheese, so that's what I did! The recipes are not interchangeable - generally if you're gonna go stovetop, you want much less milk/water.
Q: Is this better than Kenji's recipe, which just requires macaroni, cheese and evaporated milk? www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html
A: That's for you to decide! Kenji's recipe is brilliant, but I do think emulsifying salts get you a noticeably smoother product that's also more stable - it reheats better, for example. But Kenji's use of evaporated milk for its protein content and viscosity is brilliant. Another advantage of this recipe, though, is that you can get the lactose content way down by using water instead of milk. Old Man Ragusea is getting lactose intolerant too, I'm sad to say.
Q: Do Brits really call American cheese "cheese slices"?
A: Yes! Looking at the grocery sites, that's generally how they're marketed. (Search "cheese slice" at Tesco, for example). I think I first heard the term in this Heston vid: ruclips.net/video/6WPq5jtW5J0/видео.html Some folks here are saying they call it "plastic cheese," which makes sense, though that's obviously not the therm you'll see on the package at the store! Another marketing term I've seen for it across the pond is "burger cheese." If you're unsure of what you've got, just look at the ingredients and look for emulsifying salts. Processed cheese has them, real cheese doesn't.
Q: Does it have to be the "deli deluxe" American cheese?
A: Absolutely not. Kraft Singles, for example, would be fine. Anything that has sodium phosphate or sodium citrate in the ingredients should work. Or, as I demonstrated, you can just buy some sodium citrate, which is what I do.
Q: Could you boil the mac in the milk instead?
A: It would be tricky to cook macaroni in that small a quantity of milk without the milk burning, but I'm sure it's possible.
Q: Did you accidentally show your address here?
A: Meh, kinda. Not a big deal. In most American counties, your address is a matter of public record if you own your home, which I do. Tons of peoplefinder websites scrape the tax records and aggregate them in searchable databases, like anywho.com. You could get my address by just googling "Adam Ragusea address." You're on your honor to not come murder me.
I saw the $599 cheese and thought you must be making bank in quarantine 😂
@@mogoskii No, totally different thing.
Which do you like more: baked or stovetop mac n cheese?
I made your pan pizza recipe in a non stick skillet, amazing!
The last question startled me
Nice that you've included a shot with spoiled sauce.
Internet recipes are lacking this. They only show what it's like when going the right way, but it's hard to spot if something is off.
More importantly, he explains what exactly went wrong. A lot of people would look at the spoiled result of their hard work and have no idea what exactly they did wrong.
*war flashbacks of Binging with Babish dropping an entire tiramisu on the ground because he installed the mold incorrectly*
You can use flour when you first stir in the milk and butter and it will always prevent this from happening because it will keep the sauce thick enough to prevent it from separating
Edit: you should only use a few pinches - it will retain the smoothness while still being able to act as a binder
@@MetaBloxer "cut the cameras! cut to commercial!"
Всегда мечтал встретить человека с подобной фамилией
"Organic Non-GMO" Salt. If someone has a way of genetically modifying salt and growing it using fertilizer I would be impressed!
Well they're not lying, I guess...
Same sentiment as ‘vegan tomatoes’ or ‘asbestos-free cereal’
I recommend everyone buy some of my new line of organic non-GMO water!
Oddly enough, unlike most salts, it actually *is* organic. That citrate group.
James Allatt basically they’re implying that other brands do have asbestos in the cereal
I saw a video of him breathing only and now I can’t help not hear it
Same
Same
Same
Same
Same
I swear after seeing that “Adam Reguesea Breathes” video I can’t watch this video normally
i come from that video, now i can't unhear it haha
😂😂 IKR
I never heard the breathe until after watching that video. It sticks out so much now.
Yup! xD
Help me I can’t stop flinching
this is why i love mr. ragusea so much. he's so straightforward he could be a ruler and nobody would notice
wha
The yardstick of good foodtubers?
...He's bent as a butchers hook.
long live the empire
Comrade Ragusea
Adam's son: "Dad, why is my sister's name Rose?"
Adam: "Because your mother likes roses"
Son: "Thanks Dad"
Adam: "No problem, Heterogeneity"
Man, this one so refreshing to see after seeing so many of these with the son named "White Wine" lol
"Go tell your brother Frozen Peas to wash up for dinner."
@@PenitusVox "but dad what about msg?"
Wadrib Rab “he’s in Europe for a white wine tasting, remember?”
I thought this would be white wine. It’s nice to see a joke like this
I can no longer unhear his breathing
ruclips.net/video/8zra_fMjxzw/видео.html
LMAO BRUUHHH WTF
Noooooooo
Noooooo
You ruined it for me 😔
you are now paying attention to adams dramatic inhales
Broo
you sir are a villan in everything but the name
3:12 Looking for:
[ ] men
[ ] women
[ x ] 100 grams of cheese total
👁️👄👁️
Is this a joke Im too dumb to understand?
@@zafrel It is.
Y'all are dumb For not understanding the joke 😂
I don’t get it
I appreciate the close integration with the metric system.
It really was superior for this recipe, which is pretty sensitive to small differences in quantity.
Adam Ragusea Normally when following American recipes I have an insane amount of tabs open with value conversations so this was a nice change
I didn't even notice but if it hadn't been that way I would've been slightly annoyed...
Adam: *breaths*
Everyone: "write that down!"
ruclips.net/video/8zra_fMjxzw/видео.html
*breathes
@@brixan... ur 5 months late shush
@@iniquous3465 it's my civic duty
Y
This guy was the coolest professor and it’s pretty cool to see him be even cooler on RUclips 😆
he was a professor?
@@will-dd7ou he studied journalism and I think he mentiones being a teacher
emily u deadass?
@@will-dd7ou I remember him talking about it in a video but I don’t remember which one it was
@@strengthoveraesthetics239 he was a professor. His knowledge of science explains that.
gotta appreciate regusea wasting some cheese and milk just to show us what would happen if you didn't stir constantly
The sauce curdled it’s broken
I feel as though that was a genuine mistake rather than a demonstration. Messing with camera angles and such while trying to cook something has caused problems in previous videos.
Hey kim
Did this in the microwave, only stirred once every 20 seconds, it just works
@@MetaBloxer
It's a happy accident. ;)
“I usually drain through a gap in the pot lid - that way I don’t have to get a strainer dirty” I relate to this and I love you for it!
I do it for that reason, too. Though my main reason is it seems to keep the stuff hotter as it's staying in the hot pot, minimizing the surface area, and minimizing the amount exposed to air
I keep spilling half my pasta into the sink every time.
@@lilacfunk yeah no that is am acquired skill and washing a strainer is totally worth it to me
@@lilacfunk If you use a lid that's slightly larger than the pot, you can keep it with a relatively tight seal that has just enough natural gaps to let the water run out, without risking spilling the pasta. Have one from an old slow cooker that's my go-to draining lid.
@@lilacfunk Make the gap smaller then. Water can run through much smaller spaces than pasta.
The amount of times he breathes in before speaking, one of the things you can't unnotice
WHY DID YOU MENTION THIS......I hate u
ruclips.net/video/8zra_fMjxzw/видео.html
I find it satisfying
After watching that Adam breathes video I can't unhear it.
ruclips.net/video/8zra_fMjxzw/видео.html
One thing I discovered recently is that "smoked gouda" sold in stores usually has sodium citrate or some other emulsifier in it as well; it's basically super fancy american cheese. So you could use that instead of kraft slices if you were so inclined.
i imagine the proportions of sodium citrate is probably a lot lower though so it might not work as well
Remember that craft had to convince the us government that American cheese wasn't really cheese
I might try that.
I would just use pasta to thicken the milk
@@grantflippin7808 it is labeled as a "cheese product" here in the US
This recipe has been a huge hit in my house, even with my picky kids. It looks creamy, it tastes delicious, seriously everyone in my family loves it. And I don't feel as guilty as when I used to make the box stuff.
This recipe absolutely nailed it for my wife and I - though I've always been suspicious of cheese slices, they worked like a dream and ended our grainy, watery mac and cheese problem once and for all. Bless you, Adam!
As a science nerd, I love that you explain why certain things work. Knowing why certain techniques work on a scientific level seems like it can some benefits.
That originally was the whole purpose of science. If you knew how and WHY something worked, you could reasonably predict how similar things might (or might not) work, rather than just trying random things a thousand times and hoping for a miracle this time.
@@lwilton yeah, shame the disipline evolved away from it roots so quickly, origional science was help for the common man, an industry dedicated to making expensive mistakes so you wouldnt have to. Science nowadays has gone so far affield it barely resembles logic anymore.
remember, everyone who comments right now 2 minutes after this was uploaded haven't watched the video
scr
like you
ok
2x squad unite
Chariot requiem is that you?
Been looking for a good stovetop mac for a while. Tried literally every other method in the book, none of them turned out great. Just gave this recipe a shot and I'm 100000% sold. Threw in a little hot sauce and chopped up chicken tenders to make it a buffalo chicken mac. Really, really good
I love how you actually show us what would happen if we try and cheat at like 2:41.
I'm a complete noob when it comes to cooking and always think ''aw that bit probably doesn't matter too much, I'll just skip it'' or whatever, but actually seeing the outcome really sets me straight!
It's even more helpful because I have limited ingredients so you're helping me save time, money, and ingredients!
He makes the transitions to sponsors so smooth.... One might even say...... SILKY
Gold comment. xD
Bruuh
Like Honey!
That's grate
You probably haven't watched kento bento yet
He always has the smoothest transitions for the promotions
Damn this one was beyond smooth though.
like sodium citrate mac n cheese smooth
Word
Just like the app for smooth website making- squarespace!
Yeah as smooth as honey
Made this as a side for dinner tonight and it was great! It’s everything I’ve always been looking for in a mac and cheese. It has all the sharper complex flavors without having to add the American cheese to emulsify!! Adding this to the recipe rotation for sure
I'm always skeptical about cooking videos online but when I watched Adam's videos, his instructions are so clear and thorough and I actually tried it myself and let me tell you, it was amazingly delicious!
"Sauce as smooth as honey, which happens to be the sponsor of this video"
That was smooth as honey
Which happens to be the sponsor of this comment
That was smooth as honey,
Honeys smooth?
@@yunaneomi Which happens to be the sponsor of this reply.
@@terminalfloof that was smooth as honey
2:53 “the sauce curdled, it’s broken” why did that hurt ?
I relate to this sauce
because it was said with a cold and powerful authority that you've never received
C(hees)e br(ok)en
C(hee)s(e) brok(e)n
Cse brokn
I LOVE these kinds of cooking vids. Sure, plenty of people on RUclips can tell you HOW to make a creamy mac n cheese sauce, but only this vid explains WHY it works. Now I’ll never mess up mac n cheese again.
Oh my God, Adam. I think you're a freaking life saver for beginner home cooks like myself. I'll be honest, I didn't measure out any of my ingredients, sort of eyeballed it because mistakes make the cooking pretty anyway. If I was into social media, I'd definitely show you. Holy crap, this was so helpful and so easy and super convenient! Thank you for the educational cooking videos. Because of this channel, I might read more about food science.
You'd think we'd have some frozen peas memes
True.
Nah I'm dissapointed by the lack of "heterogeneity" memes
i thawnk there's potential
We’re just making sure Adam has heterogeneity in his memage.
“You saved $4.20”
Wow Adam good job
Nice
Nice
Nice
Nice
Nice
jesus his inhaling is making me go crazy 😬
ruclips.net/video/8zra_fMjxzw/видео.html
Heeeeugh
@@seawed3414 I wanted to do that
ruclips.net/video/8zra_fMjxzw/видео.html
with lust? same
now you stir in the cheese *HHHHHHHHHHH*
This is lowkey the best recipe on the entire channel. It just works and it works perfectly, while leaving plenty of room for creativity. I used white cheddar and it worked incredibly.
I'm going to pretend that his "thank you honey" was directed towards me. You're welcome sweetie.
87kadn I don’t think it wasn’t meant to be funny so no need to be a dick
@87kadn LOL LOL YOU SAID THE THING THE NOT FUNNY THING HAHA YOU'RE SO FUNNY
@87kadn how tf is this reddit
@87kadn i mean why was the comment reddit
What gay phrase lmaoo
I appreciate the UK translations.
I tried this and it was so much better than trying to make a roux. I'm very new to cooking so I'm not familiar with making sauces, I usually just make a roux. It's so nice to learn a bit of food science to help me out with cooking. The way you and Kenji go about things is my favorite way to learn about food! Maybe if you haven't already, you can do video essays on good food science books you've probably read? Anyway, thanks! This was delicious!
I used this cheese but with some sauteed cauliflower instead of macaroni and it was absolutely fantastic. Thanks!
"this is called american cheese in the US, the brits call it a cheese slice"
ive always called it square cheese, because its cheese that is a square
So is every other slice of cheese bruh
@@booty_hunter4207 i wouldn't be so sure
@@booty_hunter4207 r u sure about thay
@@booty_hunter4207 But what about slices of round cheese, or rectangles?
I’d call it plastic cheese to distinguish it from packaged slices of actual cheese that you can also buy
Adam releases this as I’m making Mac and cheese and I realize I’m committing a sin in the eyes of god and man.
what is the sin?
What's the sin?
What’s the sin?
breaking the reply chain
Breaking the reply chain
I made this today following every step you took and I have to say, that was one delicious plate of mac and cheese, thanks for the recipe Adam.
I was a little worried I ruined mine because it was so thin, so I'm glad you included that tip on spotting grainy-ness on the sides of the pan when stirring. That helped a lot! My husband loved it!
He must’ve used some sodium citrate to get the sponsorship transition that smooth!
Your profile picture makes this comment so much better
@@dg5450 true af
No he used NaCHO
@@that_kaii haha nice
Thank you for never shutting up about heterogeneous food, you finally made me realize that texture is something that makes me incredibly nauseous ever since I was a kid. Its far easier now to find food I like and can stomach that is still flavorful and healthy now that I realize I'm an odd duck who has a strong bias towards homogeneous food
Homogeneous food gang unite
hetero gang
*Thinks about jello* 🤢
@@iwantanswers underrated comment
I tried the sodium citrate version with cheddar...oh my gosh. I finally have a mac and cheese recipe I can use that isn't grainy and tastes CHEESY. Like that punch of cheese. Because the times I made mac and cheese, I really haven't been able to taste the cheese and it would be grainy. After close to 13 years of when I first attempted homemade mac and cheese at the age of 15, I finally have one to use that I enjoy.
Tried this out, and it was super yummy, quick, easy, and cheap! I've seen other recipes that use an emulsifier, but it never dawned on me to just use the excess emulsifiers already in processed cheese!
Some changes I made were to use the Parm/seasoned panko instead of plain, and adding to the sauce before tossing w/ pasta:
1/8 tsp - store-bought cayenne chili powder (could probably use a dash of Frank's Red Hot instead)
1/4 tsp - salt
1/4 tsp - fresh ground black pepper
1/4 tsp - store-bought mustard powder
Next time I'm going to try adding a pinch of fresh garlic powder or fresh onion powder, and some crumbled thick bacon or grilled chicken.
Why I silk my Cheese before making Mac n Cheese
noice
Look man I’m all for jokes like this but it doesn’t really make sense here
lmao can we move on from this joke already
@@amirulazizol844 Thank you
@@amirulazizol844 no
I love sharp cheddar, if it gets sharp enough it becomes safe for lactose intolerant people, or so ive observed with my own finicky gut
The more cheese ages the less lactose it has
Knife cheddar has entered the chat*
Hard cheeses like parmesan are safe for lactose intolerant people as well. The older a cheese, the sharper and less soft it becomes, and the the more whatever lactose it originally had has been broken down by enzymes in the cheese. Science!
@@i.liad.a Lactose is not broken down by enzymes, but by the bacteria that age the cheese. The enzymes that are used during cheese production are the curdling agent for the milk.
@@jorgwunderlich-pfeiffer1985 The bacteria break down lactose using enzymes though.
I made this its so delish ,and i bought sodium citrate and now i never fail!!!
thanks Adam!
😊
After months of knowing about this i FINALLY made a batch of mac and cheese using sodium citrate and HOLY COW! It's the best mac and cheese I've ever made, no joke. Thank you for this video.
Babish: Kosher Salt and Freshly Ground Pepper
Adam Ragusea: White Wine
Chef John: Some Cayenne
Joshua Weissman: Kwispy
Nice
ok
Some whisky business
Gordon Ramsey: Lamb sauce
Jamie Oliver: Olive oil
he said freshly ground salt and kosher pepper once too
Perfect timing. I needed to make lunch just as this popped up. Hands down the best stovetop Mac I’ve ever made. My whole family just demolished it. I used in addition part asiago. Some hotdogs for the kids and a drizzle of truffle oil for my wife. Thanks man! Love your channel. 😁
bruvzki No, because half the cheese was real sharp cheddar and asiago. Plus some seasoning. It’s only had the creamy goodness that American cheese gives. If it just tasted like American cheese I wouldn’t like it. 😉
This recipe is pure genius. Just two or three slices of processed cheese can make any cheesy pasta seem like a restaurant-quality dish, because the sauce just becomes so silky. My next plan is to use this to perfect Caccio e Pepe, since I always have an issue of parmesan clumping in the sauce
I use white processed American cheese and I freshly shred and also use extra sharp white Vermont cheddar cheese. On Halloween I used evaporated milk, butter, & the 2 cheeses. I stirred together and kept stirring until thick and it worked. So thanx for that tip man.
4:40 transition as smooth as RAID SHADOW LEGENDS
How dare you assume I will actually wait for it to cool to “eating temperature” It is my intention to devour this and enjoy every bite while burning my mouth 😤
This may be sacrilege, but I stick my homemade mac n cheese in the freezer for a little bit to cool down before eating. I am also impatient when it comes to food but the freezer cuts down cooling time by a lot lol.
@@taylorbritt499 But this would hurt your freezer and your electrical bills lol
@@Den-jy7yq ???? How?? My freezer is already running, keeping my other food frozen. It doesn't use anymore electricity than it's already using. 😂
@@taylorbritt499
Putting piping hot stuff in the freezer damages it, and putting hot items in the fridge in general also uses up more electricity and charges more in your bills
@@Den-jy7yq that’s not been true since the 80s or so, vintage equipment can be overwhelmed this way but modern stuff can handle it and in fact many nations’ health agencies now recommend sticking hot stuff in the fridge while hot if you’re planning to keep it in the fridge anyway. It cools quicker (and therefore with less opportunities for microbial growth) than leaving it out at room temp and being vigilant about putting it in the fridge (another potential danger point if you overshoot it).
Yes you might use slightly more electricity, but fridge and freezer use much less power than say a TV and computer, and if you’re only doing it briefly to speed up cooling it’s barely more than 10-20 minutes of extra running the compressor.
It actually came out well, it looks soupy but then thickened but was still smooth and soooo good
I used these ratios for cheese sauce for cheesy potatoes last night. 1 1/2 cups instead of 1/2 for all the ingredients. Oh my god that was the easiest I've ever made sauce and so good. 😍
I think Adam has the best strategy for being the best dad, teacher, cook, and youtuber. What a legend.
Thanks Shaq
Hey Adam, really appreciate when you show when things don't work or when you don't do something. I always read why I should do this or that during while cooking but it's never mentioned why it's important or what will happen if you don't. Keep up the great vids!
5:09
Adam saved 420. What a baller, I didn't even know it was in trouble.
This has been perhaps my favorite of his recipes. I love making subtle changes to the flavors. I used a smoked gouda and bacon cheddar once and made the near meatiest, gooiest Mac ever. This recipe is my cornerstone now lmao.
Fun fact! You can absolutely make this in a microwave! Boil your pasta in the microwave, find a way to strain the noodles, then instead of consistent mixing, nuke for 20-30 secs and keep stirring, nuking, stirring, nuking. You can get the near same effect by doin that.
Using cheese slices to make this is such a brilliant idea-yet another one from your channel. I honestly haven’t seen anyone else on RUclips produce such great food-related content so consistently-it’s incredibly rare for me to find one of your recipes/ideas I don’t want to make myself (I just love your overall cooking “philosophy”, for want of a better word).
I’d been using tips from your original baked Mac and cheese recipe and everyone I bring it to loves it! Even my father in law who’s an amazing Cajun chef really enjoys it. My secret is the processed cheese you told me about and mixing leftover cornbread crumbs with Panko for a topping. A good sweet and savory combo.
Thanks for all the videos! You inspire a lot of my passion for cooking.
Just tried this, it was a life changing experience, in the sense that I could feel my arteries go down by 1 size
Tasted good too
This recipe is simply amazing, and it couldn't be any easier. I wish I had seen this method years ago. Thanks Adam !
Made this recipe today!!! I went out to the store and bought some "fancy" Asiago and it was so delicious!!! I can't believe that homemade Mac n cheese could be so creamy- it's amazing to turn one of my favorite comforte foods into a decadent experience hehe. Thank you again for the simple easy recipe!!
Thanks for this recipe! I used gluten free pasta and this was the perfect way for me to make gluten free mac and cheese as my dad prefers not to eat gluten. I was really surprised with how good the result was in contrast to how quick and easy it was. Keep up the great work!
Just wanted to say thank you! Finally a recipe that worked for me (the roux method never worked for me). Made it twice in 4 days
I had first to make my own sodium citrate from citric acid and baking soda, but it worked. And it's great!
my favorite cooking show of all time was good eats because Alton not only shows you how to cook but explains why, that always meant so much to me, this made me feel a lot like that, the little bits of knowledge and science goes a long way
Thank you for this!!! I had bought the sodium citrate after your baked mac and cheese video (which turned out amazing), but I also wanted a recipe for when I wanted some quick and easy mac. This is perfect!
I saw you pour it out of the pan at the halfway mark, paused the video, and had to go make it. 10/10 recipe, came out as good as it looked and tasted to match
I made this tonight, to raving reviews. i'm not a mac lover, but my family is, and we all agree it's almost identical in flavor profile to the Kraft stuff. but i get to use ANY pasta I want. home made even! but any pasta is better than the stuff in the boxes. same with the cheeeeeese.
So thanks for making this recipe so i can make my family happy. that look of satisfaction and appeasement from my boyfriend was great.
Nice going, Adam. You release this video just three days after I try your baked mac and cheese recipe...
Seriously though, thanks a bunch. I enjoyed the baked, but stovetop has always been my preferred method. After learning about your recipes and the wonders of sodium citrate, I'm quite excited to try this and make it from scratch. Never enough cheese.
Day 481: I emerge from my crypt ready for my meal of fig and bamboo. I reach for my Herbs du Provence and sprinkle some directly into my wide gullet. The pandemic has consumed me, just as I will consume these herbs...
Add some garlic in there
I did this by mixing citric acid and sodium bicarbonate to make sodium citrate and it worked great!
I love that you include mistakes in your videos, it honestly makes it so there's less pressure to be perfect, and I'm so much more likely to try something.
Hey, Adam. We’ve been watching your stuff for a few weeks now. We spend too much time on RUclips and rarely act on ads but today my wife and I both signed up for Honey. Looking forward to trying this recipe on our super picky kiddo.
As a british person myself most people call it 'Burger Cheese' that and mac and cheese is the only thing we use it for.
As a Brit I can confirm
Adam I make this sauce daily at work on our kids menu.A la minute .Just heavy cream,sharp cheddar and asiago. GIve it a try.Thanks again for vids.I like your fast pace.Very informative .Never boring.Stay safe.God bless
So I've been making this recipe for just about a year or so now and while it took me a bit to get yhe proportions right this is actually better and more consistent then my rue based mac and cheese that I've been making for about 3 years now you sir are a genius
Adam in last mac and cheese video; "I will never make it in any other way since this is so good!"
Adam now:
Well he's still making the cheese sauce more or less the same way, and i'm sure he still makes it in the oven for himself. He said he makes this version for his children, and he probably wanted to make this for people who don't have an oven, while reviving an older video for his larger audience and giving himself some leeway with an easier video before a bigger project (supposedly). Inb4 "r/wOoOoOsh"
By “this way” I meant with sodium citrate, which is also how I’m making it in this video.
@@aragusea gocchu, i was just trying to make a joke lol
@@aragusea why are you recycling recipes?
@@JT-ct2bn The last video was for baked mac & cheese. When I made it, a lot of people asked me for a stovetop recipe. So I gave them one.
Just recreated it from home. Everyone loved it. Great job, Adam!
We discovered sodium citrate a few months ago and use sharp cheddar for our mac & cheese. Never going back! I was so happy so hear you say sodium citrate within the first 17 seconds of the video :) I like the idea of using american cheese to get the same effect, but we've already got the sodium citrate.
I think you are my favorite youtuber!!! My daughter and I have been cooking your recipes this week. God bless!!!
I love how professional he is with his videos without coming across too serious
Is no one going to talk about how he saved $4.20
I did
No
Ayyyyyyyyyyyyyyyyyyyy-
Yes, noone is going to talk about it
I like how you also show what happens if you mess up, how to recognize it, and either how to fix it or when to recognize to move on
so happy to have found this. Hey, when I was a kid, mac and cheese was NOT happening in my house. Every classmate in the cafeteria got the red macaroni. Not me. I got the white (sort of like Stouffer's, not quite). So now I watch every time I want some and then make it. I am working on adding another product instead of milk that has the sodiums in it (canned table cream). We shall see if it works. Best regards,
2:06 when you forget how to use a spoon
I was using the other end to stir the cheese sauce.
@@aragusea I know it was just a joke
Cereal just because 10x more difficult and 20x more time-consuming to eat.
@Adam Ragusea
He was joking
I watched that "Adam Ragusea breathes" video and now I can always hear it
ruclips.net/video/8zra_fMjxzw/видео.html
Holy cow, this was the best stovetop mac ive ever had. Kraft I'd inedible in comparison. I used sharp cheddar bc it's what I had on hand, but I'd love to try this again with gouda. Thanks Adam!
Made this wkth sodium citrate and it turned out good.
I used garlic seasoning, onion powder, dried mustard, and paprika. I used a whisk to make the cheese sauce. 1% milk and margarine worked well.
"Okay, kids! It's 4 P.M.! Time for the extra leftovers of today's recipe!"
yes father
Who tf eating at 4:00 lol
Thank you for this. Whenever I see the homemade version, I think "The only real mac and cheese comes in a box." This scientist appreciates the education. I'll definitely try it.
This guy is an amazing chef! And a amazing person, too (from what I can make out of from the videos!) Proud of how far u hv come, Adam!
I made this as a side dish today. Really good stuff. Thanks Adam!