I've been working off of your original mac and cheese video for a while now, incorporating various ingredients with each new attempt. My friends call me the mac and cheese wizard, and my local cheese purveyor loves me (as I do him!) This dish is as easy as it gets, and it can be done in no time. Thanks again, Chef!
I was a restaurant manager for years love the explanation of why you do things , you have inspired so many my friend, thank you for sharing your knowledge and yourself , it’s my favorite thing I watch , the best chef I’ve ever seen .
Chef JP has taught me how to substitute and also Not To Worry. So I subbed the lobster with a big can of salmon, using the can juice with powdered milk for the liquid. No macaroni in the house so used penne pasta. And of course added a mega-dose of butter at the end. Bloody lovely! 🇦🇺
Today we celebrated my son’s 19th birthday and prepared this incredibly delicious dish for 12 of us. Grazie Chef Jean-Pierre for another superb and fun recipe!
I love, LOVE, L - O - V - E watching Chef in action, because he incorporates his personal tricks of the trade, and unique, funny kitchen experiences in his recipes - and every single one is either delicious on their own, or adding delishiousness to a particular dish. And, for however long each clip is running, in my mind, all is well with the world... THANK You, Chef!💕
It's only 11 am. Where I live, and I am hungry and salivating just by watching you cook. I can imagine the wonderful smell in the kitchen. I have no doubt that it tastes amazing, too. Thank you, Chef, for sharing. It will be a must try recipe. 😋
Found you 3 weeks ago and been binge watching all your recipes. You remind me so much of my grandfather that taught me so many things in the kitchen. thank you for all you do Chef. Thanks Jack for the light hearted pop ups too.
I think people worry that if you don't know a recipe by heart, then you don't know what you're doing. but thanks to your recipes sir, my family is impressed again and again, whether or not i can memorize ingredients. thank you for that. much love
I've noticed the best dishes are the simplest dishes. Those simple dishes you make look beautiful chef, and yes,lobster tails are very expensive at this time,but every now and then we should spend a little extra to make something special for our families. We love your show chef,especially my little girl,she wants to be a chef. Thank you chef!
Merci, chef ! Je suis Suisse et j'ai de la chance que mon père ait des recettes similaires dans ses livres de cuisine suisses (en particulier le steak au poivre). Nous adorons regarder vos vidéos et nous rions !
I'm not sure if it's cheaper to buy two lobster tails or charter a boat and catch my own, but as soon as I can afford them I'm gonna make this dish! I'm not a big mac 'n cheese person but that's probably because it's always been too dry just like you said. Your recipe makes my mouth water! 🥣👩🍳🧀
Being new to the channel had to go back to video #1. So far, up to 6 months ago. Learning a lot. One thing I have watched is how you set up your kitchen and the condition of your pots and pans. Thank you for taking the time to show us cooking newbies the proper ways. I was a celery first person. I'm learning.
Amazing!! I needed a great side dish for moms 90 birthday and mom and dads 70th anniversary ❤ now I have it!! Don't know how ill keep the great nephews and neices away 'cause I am adding the booze 🍾 thanks JP and Jack 🦞
A true master--you make it look easy. Chef, your movements in the kitchen are impeccable. Cleaning up your station, whisking your sauce, sautéing the lobster; it's fluid, 2nd nature. It's a joy to watch. That's what 50+ years of cooking gets you (and a bunch of great food to eat).
This is exactly what I relish, and it how it should be- juicy and creamy, Chef Jean-Pierre always reads hearts. Be blessed with health and happiness, always, you all.
Okay, I admit it. I cheat a little. I use langostino rather than lobster tail meat. Just the right size, texture and flavor. Another great video. And everything is butter with butter!
When I worked for Chef Fredy he taught me to use Pernod in the Hollandaise sauce for the eggs Benedict on Saturday mornings. I have actually made lobster mac & cheese using your recipe. It was absolutely wonderful. Thank you Chef.
I used to eat Lobster Mac at this place called Killer Shrimp in Marina del Rey. They use Clam Shell pasta. It's a good alternative to classic elbow mac because you get a better grab with your fork. Just thought I'd throw that out there because when I ate that stuff, I loved that dish.👍
Chef, made your Lemon Scallopini.. wife said it was the best thing I've ever made. Only change I made was to fry the chicken in clarified butter. Loved it .. thank you !
Aside from the laughs and joy of enthusiasm of Chef Jean-Pierre, I really hope he doesn't ruin his taste-buds from tasting all those too-hot dishes. I know it's almost a trade-mark now, but I care to have chef continue enjoy food for long years to come... :)
I remember when Bill Simmons told professional chef David Chang that Simmons’s macaroni and cheese was better than what a chef could make. Chang made a vegan Mac and Cheese at his LA restaurant and Simmons said it was the best he ever had. These chefs are pros, Chef Jean Pierre is helping us step up our game on the regular.😊😊😊
Using the lobster shell in the warming milk gives you that great flavor all the way through even if you don’t win the lobster bits lottery in the scoop you yourself get. Love this channel. Thank you chef!
My mouth is watering…thst is one of my favorite things to eat! I have never put cognac in my Mac and cheese but I’m definitely going to try it now! Thanks for sharing!!!! ❤
You are so fun to watch and your food is fantastic! I love your word friend's! I really love your speaking accent and you have a great sense of humor! Alway's a pleasure and thank you for explaining thing's so well!
I'm making the recipe for the second time today, but I think I'm going to add just a touch of old bay today. Thank you Chef Jean Pierre you have inspired me to keep cooking and taught me so much!
Well, Hello there friends...my wife made your brilliant Lobster Mac & Cheese for lunch today. We sat in the garden and indulged in this magnificent comfort food. She followed your recipe to the letter, except for the tarragon which is not to our taste but she substituted dill. It was a magnificent lunch...you would have enjoyed it Chef. We love all your videos and your infectious good humour, along with your tech expert the ever present Jack. Thank you and best wishes from North Yorkshire...UK.😋😋
Just for your information. Two whole lobsters caught in Whitby this morning and sold to my wife by the fishmonger cost £15 each...cheap as chips🤣🤣@@ChefJeanPierre
I find that in the past several months I have been making 2 or 3 of Chef’s recipes per week. I made this about a week ago and it was great! Even fantastic when reheated.
Great stuff, chef. Will prepare this for the fam. I’m looking forward to your other side dish preparations!!! God bless you, Chef. I love your channel and instruction!!!
Lent is coming next month, and this will go good with any fish, with or without the macaroni... This is such an amazing sauce Chef JP, thank you SO MUCH for teaching us, my family knows whenever I cook one of your recipes, dinner is going to be at the next level, and I cook your recipes almost every night.
What a wonderful side dish, thank you Chef for sharing your recipe. I made your Port Wine/thyme sauce over the weekend to go over a pork loin, the sauce was amazing, everyone loved it.
My husband and I made this today but used shrimp instead of lobster ($$$ you know lol) Omg this is the best Mac and Cheese ever. Thank you for the great recipe ❤❤❤
Thanks for this video, I have been working on my own mac'n'cheese technique. For dietary reasons, I replaced pasta with shredded chicken, so it's various iterations of chick'n'cheese .... it's so good. Can always be better. Perfecting the cheese sauce is the elusive goal!
Mainer here: tail is great, but claws are divine. If you're gonna do this, use EVERYTHING. Ever make a rue out of discarded lobster butter after dipping and eating? Amazing. Same with using that butter for scrambled eggs. Lobster mac is a whole other worldly level if you include claw meat.
I love how his saucepan gets lit on FIRE and he's just like "Mama Mia" and doesn't even care. This is because he's experienced and knows that it'll go out soon. Which it does, seconds later. He's totally cool in the face of fire. But mention butter and he loses all composure :)
We've been watching your videos for years and making things from time to time, but tonight we made a version of this one - using both lobster and fresh sea scallops and omg it was AMAZING, we used cut fusilli instead of macaroni... I'm almost speechless as to how creamy and delicious the dish was - thanks Chef!
Just for the record Chef JP, per your last video, I made your stuffed pork tenderloin with the sauce. Doing this recipe was a real challenge for me because there were alot of things in it that I haven't done before. So thanks for that...and it was delicious. This looks really good too, just don't know if we can afford lobster right now but maybe down the road. Thanks Chef JP, your the best. Cheers!!
Once again I feel so fortunate to live in Maine and be literally a few miles from where they catch and sell fresh live lobster. Nothing better! Thank you fo this amazing recipe! I have celiac disease so I had to adapt to GF pasta but still delicious! TY Chef!
What a fab video, wanted to comment and say I loved the intermission at 14:40 . The videos really do keep getting better and better! Thanks to chef-JP and the whole team for creating such inspiring content :))
for Christmas dinner we had lobster pasta on Zanzibar Island I my it was simple fresh and incredible. Chef you got to try it...... Seasons Greetings from South Africa.
if 1 beautiful serving is equal to 2 reasonable servings, seems like beautiful is the way to go... gotta strive to have everything you make beautiful. Beauty is born of and found in simplicity. -Kevlin Henney
My mom made Crabmeat or Seafood Au Gratin and I knew this was gonna get me - so I had to watch it later in the evening. Super delicious!!! Thanks CHEF JEAN PIERRE 🥰
Came across your channel & WOW, i'm gonna stick around here now! Not only do i enjoy your enthusiasm & passion for cooking, but taking your time & showing each step! I struggle with directions when told too quickly, & being a visual learner, i need someone to take their time to show me. I appreciate YOU SIR! 🙌
I have been making my Mac & Cheese like this for years. I was called crazy for putting onion in Mac and cheese 20 yrs ago...LOVE the show!!!! The Chef and Jack show!!!🤪🤪🤪🤪🤪🥰🥰🥰😍😍😍🤪🤪🤪🤪🤪
FINALLY SOMEONE ELSE CLEANS THE EDGE OF THE PAN BEFORE BAKING! Now if you have a glass or metal baking pan that is looking gross on the handles or the inside corner of a pizza pan. Use oven cleaner. It will dissolve that baked on grease. Just make sure to double wash it afterwards.
I was wondering what to have for lunch...? and now I know that no matter what I have, it won't be as amazing as this lobster mac-n-cheese! lol It really looks as easy as Chef makes it look! Thanx, Chef! And, thanx, Jack, for putting the links above the videos as well! Stay safe. Peace.
This dish looks stunning @@. It takes extreme mental power to resist making chef's recipes and throw away my diets 😂. I will make this recipe on my cheat day, chef. Love your work 🤩
I have become a brilliant cook, thanks to Jean-Pierre, my cousin and Aunts phone me for tips and recipes. "How do you make this or that? Thank you Chef, your channel has become my daily cooking dishes. You are simply the best!!
Chef!! You did it again!! I couldn't be more pleased!! This was so delicious, creamy, and I love the texture of the crunchy breadcrumbs to the creamy sauce and al dente pasta! I did decide to use a different pasta and opted for rigatoni as I wanted the creamy goodness to go into the hollow part of the pasta. This will be a permanent staple in my kitchen. As always, THANK YOU CHEF!!
Wonderful video, Chef. I can't wait to make it! Jack, I really like the addition of the title card where the cooking time had elapsed. I think it improves the flow. And the post-credits scene of Chef Clean-Plate-Club😁😁!
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I've been working off of your original mac and cheese video for a while now, incorporating various ingredients with each new attempt. My friends call me the mac and cheese wizard, and my local cheese purveyor loves me (as I do him!) This dish is as easy as it gets, and it can be done in no time. Thanks again, Chef!
If course you've used bacon, right??? D best.
@@cynthiagonzalez658 Sadly, no. I don't eat pork or shellfish (so this lobster mac and cheese is not on my roster of things to eat.)
@@fredflintstone358
Turkey bacon, no preservative, is available also
So happy for your channel , you are absolutely the best chef I’ve ever seen thank you for sharing your knowledge!!!!!!
Yah I cant wait to try Chef Pierre's yummie m&c, it seems easier than many
The passion Chef Jean-Pierre has when cooking... what an absolute joy!
I was a restaurant manager for years love the explanation of why you do things , you have inspired so many my friend, thank you for sharing your knowledge and yourself , it’s my favorite thing I watch , the best chef I’ve ever seen .
Chef JP has taught me how to substitute and also Not To Worry. So I subbed the lobster with a big can of salmon, using the can juice with powdered milk for the liquid. No macaroni in the house so used penne pasta. And of course added a mega-dose of butter at the end. Bloody lovely! 🇦🇺
Today we celebrated my son’s 19th birthday and prepared this incredibly delicious dish for 12 of us. Grazie Chef Jean-Pierre for another superb and fun recipe!
I love, LOVE, L - O - V - E watching Chef in action, because he incorporates his personal tricks of the trade, and unique, funny kitchen experiences in his recipes - and every single one is either delicious on their own, or adding delishiousness to a particular dish.
And, for however long each clip is running, in my mind, all is well with the world...
THANK You, Chef!💕
It's only 11 am. Where I live, and I am hungry and salivating just by watching you cook. I can imagine the wonderful smell in the kitchen. I have no doubt that it tastes amazing, too. Thank you, Chef, for sharing. It will be a must try recipe. 😋
You are the funniest and the best chef on the web. I love your style! 😉👍
Found you 3 weeks ago and been binge watching all your recipes.
You remind me so much of my grandfather that taught me so many things in the kitchen.
thank you for all you do Chef.
Thanks Jack for the light hearted pop ups too.
I found chef during the pandemic. Thank God because he kept me busy and laughing during a crazy time.
The last 20 seconds of the video had me in stitches. Chef always burning himself to teach us to wait 😂
Haha! I burned my mouth on a potato skin this weekend and made his face - my husband said “Channelling Chef JP?”😂😂😂
I think people worry that if you don't know a recipe by heart, then you don't know what you're doing. but thanks to your recipes sir, my family is impressed again and again, whether or not i can memorize ingredients. thank you for that. much love
I've noticed the best dishes are the simplest dishes. Those simple dishes you make look beautiful chef, and yes,lobster tails are very expensive at this time,but every now and then we should spend a little extra to make something special for our families. We love your show chef,especially my little girl,she wants to be a chef. Thank you chef!
This guy just loves cooking it’s lovely to watch someone enjoying their profession 🥰
Thank you! 😊
Merci, chef ! Je suis Suisse et j'ai de la chance que mon père ait des recettes similaires dans ses livres de cuisine suisses (en particulier le steak au poivre). Nous adorons regarder vos vidéos et nous rions !
I'm not sure if it's cheaper to buy two lobster tails or charter a boat and catch my own, but as soon as I can afford them I'm gonna make this dish! I'm not a big mac 'n cheese person but that's probably because it's always been too dry just like you said. Your recipe makes my mouth water! 🥣👩🍳🧀
You can use anything else than lobster:
Chicken, shrimps or what ever you want as protein who are cheaper.
Perhaps try it with some shrimp or another type of seafood :-)
That's more true than funny😂
I just discovered his videos, and love the way he goes over every stage, with so much information.
That's a real chef.❤ So funny too.
Being new to the channel had to go back to video #1. So far, up to 6 months ago. Learning a lot. One thing I have watched is how you set up your kitchen and the condition of your pots and pans. Thank you for taking the time to show us cooking newbies the proper ways. I was a celery first person. I'm learning.
Awesome, thank you!😊
Chef Jean-Pierre is numero uno!!
Amazing!! I needed a great side dish for moms 90 birthday and mom and dads 70th anniversary ❤ now I have it!! Don't know how ill keep the great nephews and neices away 'cause I am adding the booze 🍾 thanks JP and Jack 🦞
Chef Jean-Pierre, you're absolutely the best teacher! Love your recipes 😋 and always look forward to your new videos!
Much Aloha from Hawaii 💖 🌺
Délicieux and yummy 😋
Chef Jean-Pierre et merci pour le partage!
Bon appétit 😋
I swear I could smell this as it was cooking! Wonderful as every Chef. Elegant, delicious and beautiful.
Chef Jean Pierre does it again! I’m loving all of your dishes when I make them. I really feel like you’ve helped me take my cooking to the next level
I could smell this while watching. Love you, Chef!
I love this guy!! Genuinely happy when he scoops a bite of that mac and cheese!
Comedy and cooking, best channel for food. Love the Chef Jean Pierre. You guys are killing it!!
A true master--you make it look easy. Chef, your movements in the kitchen are impeccable. Cleaning up your station, whisking your sauce, sautéing the lobster; it's fluid, 2nd nature. It's a joy to watch. That's what 50+ years of cooking gets you (and a bunch of great food to eat).
Thank you very much!🙏
Thank you so much Chef Jean-Pierre for this wonderful recipe!!!
This is exactly what I relish, and it how it should be- juicy and creamy, Chef Jean-Pierre always reads hearts. Be blessed with health and happiness, always, you all.
Okay, I admit it. I cheat a little. I use langostino rather than lobster tail meat. Just the right size, texture and flavor. Another great video. And everything is butter with butter!
outstanding recipe and technique you are the best teacher Chef Thank you!!
I made this yesterday and it was fantastic! Best mac and cheese I've ever had. Everyone MUST try this. It is easy, fast, and delicious!
When I worked for Chef Fredy he taught me to use Pernod in the Hollandaise sauce for the eggs Benedict on Saturday mornings. I have actually made lobster mac & cheese using your recipe. It was absolutely wonderful. Thank you Chef.
My mouth is watering, I never thought of putting lobster in Mac n’ cheese but I am so doing this, thank you❤️
I used to eat Lobster Mac at this place called Killer Shrimp in Marina del Rey. They use Clam Shell pasta. It's a good alternative to classic elbow mac because you get a better grab with your fork. Just thought I'd throw that out there because when I ate that stuff, I loved that dish.👍
Wow another fabulous dish. Thank you chef you are the best.
Chef, made your Lemon Scallopini.. wife said it was the best thing I've ever made. Only change I made was to fry the chicken in clarified butter. Loved it .. thank you !
Aside from the laughs and joy of enthusiasm of Chef Jean-Pierre, I really hope he doesn't ruin his taste-buds from tasting all those too-hot dishes. I know it's almost a trade-mark now, but I care to have chef continue enjoy food for long years to come... :)
I remember when Bill Simmons told professional chef David Chang that Simmons’s macaroni and cheese was better than what a chef could make. Chang made a vegan Mac and Cheese at his LA restaurant and Simmons said it was the best he ever had. These chefs are pros, Chef Jean Pierre is helping us step up our game on the regular.😊😊😊
I need a t-shirt that says.. "I always forget something." That's so me. 😉
This looks divine! So looking forward to this series.
Using the lobster shell in the warming milk gives you that great flavor all the way through even if you don’t win the lobster bits lottery in the scoop you yourself get. Love this channel. Thank you chef!
My mouth is watering…thst is one of my favorite things to eat! I have never put cognac in my Mac and cheese but I’m definitely going to try it now! Thanks for sharing!!!! ❤
Love you chef! My BFF and I found your channel during COVID and we have made some really impressive dinners thanks to you Keep it up.
Every time, every video chef burns his mouth, I love it. Your pain is pure gold.
Delicious, chef , I like the addition of congac to the dish
You are so fun to watch and your food is fantastic! I love your word friend's! I really love your speaking accent and you have a great sense of humor! Alway's a pleasure and thank you for explaining thing's so well!
I follow several awesome YT chefs, but JP never fails to entertain and educate... and make me LOL. You are in the zone, Chef!
I'm making the recipe for the second time today, but I think I'm going to add just a touch of old bay today. Thank you Chef Jean Pierre you have inspired me to keep cooking and taught me so much!
Well, Hello there friends...my wife made your brilliant Lobster Mac & Cheese for lunch today. We sat in the garden and indulged in this magnificent comfort food. She followed your recipe to the letter, except for the tarragon which is not to our taste but she substituted dill. It was a magnificent lunch...you would have enjoyed it Chef. We love all your videos and your infectious good humour, along with your tech expert the ever present Jack. Thank you and best wishes from North Yorkshire...UK.😋😋
🙏🙏🙏😊
Just for your information. Two whole lobsters caught in Whitby this morning and sold to my wife by the fishmonger cost £15 each...cheap as chips🤣🤣@@ChefJeanPierre
Been waiting years for this. Just woke up and here it is. TY JP
Whow chef I could just smell Mac & Lobster coming from my TV once out oven, am going make this next time the family comes around.
Oh, I've been WAITING for this one. SO DELICIOUS
I find that in the past several months I have been making 2 or 3 of Chef’s recipes per week. I made this about a week ago and it was great! Even fantastic when reheated.
Great stuff, chef. Will prepare this for the fam. I’m looking forward to your other side dish preparations!!! God bless you, Chef. I love your channel and instruction!!!
The greatest chef on RUclips, thanks again Chef, I'm not doing so well, I have cancer, God bless you, Pierre.
Thank you 🙏 be well my friend!!!❤️
What a luxury comfort food! I always enjoy watching you cook.
Lent is coming next month, and this will go good with any fish, with or without the macaroni... This is such an amazing sauce Chef JP, thank you SO MUCH for teaching us, my family knows whenever I cook one of your recipes, dinner is going to be at the next level, and I cook your recipes almost every night.
What a wonderful side dish, thank you Chef for sharing your recipe. I made your Port Wine/thyme sauce over the weekend to go over a pork loin, the sauce was amazing, everyone loved it.
My husband and I made this today but used shrimp instead of lobster ($$$ you know lol)
Omg this is the best Mac and Cheese ever. Thank you for the great recipe ❤❤❤
Thanks for this video, I have been working on my own mac'n'cheese technique. For dietary reasons, I replaced pasta with shredded chicken, so it's various iterations of chick'n'cheese .... it's so good. Can always be better. Perfecting the cheese sauce is the elusive goal!
Oh my goodness. I just made this and we all LOVED it! Amazingly rich and smooth. So delicious and creamy!!! Thanks, Chef!!!!
I knew right away there would be Gruyere in there. This is like the beautiful classic mornay modernized! Great job JP!!
I dont care for the lobster so much, but your original mac and cheese, I make all the time now. It is a staple in my household. Thank you for sharing.
Mainer here: tail is great, but claws are divine. If you're gonna do this, use EVERYTHING. Ever make a rue out of discarded lobster butter after dipping and eating? Amazing. Same with using that butter for scrambled eggs. Lobster mac is a whole other worldly level if you include claw meat.
Excellent treatment of our good Maine lobster. Yes!!
I love how his saucepan gets lit on FIRE and he's just like "Mama Mia" and doesn't even care. This is because he's experienced and knows that it'll go out soon. Which it does, seconds later. He's totally cool in the face of fire. But mention butter and he loses all composure :)
We've been watching your videos for years and making things from time to time, but tonight we made a version of this one - using both lobster and fresh sea scallops and omg it was AMAZING, we used cut fusilli instead of macaroni... I'm almost speechless as to how creamy and delicious the dish was - thanks Chef!
Just for the record Chef JP, per your last video, I made your stuffed pork tenderloin with the sauce. Doing this recipe was a real challenge for me because there were alot of things in it that I haven't done before. So thanks for that...and it was delicious. This looks really good too, just don't know if we can afford lobster right now but maybe down the road. Thanks Chef JP, your the best. Cheers!!
Wow, made this for dinner tonight, far and away the best mac and cheese ever.
Your suggestions and advice are so appreciated and informative! You make cooking and personalizing recipes enjoyable!
His love for his fans is so eminent.
Made this today for the family.
IT WAS AMAZING!
Thanks for sharing Chef.
Looks great! Thanks for the lesson! I enjoy your humor!!
Once again I feel so fortunate to live in Maine and be literally a few miles from where they catch and sell fresh live lobster. Nothing better! Thank you fo this amazing recipe! I have celiac disease so I had to adapt to GF pasta but still delicious! TY Chef!
That looks amazing, chef 👨🍳👌
What a fab video, wanted to comment and say I loved the intermission at 14:40 . The videos really do keep getting better and better! Thanks to chef-JP and the whole team for creating such inspiring content :))
for Christmas dinner we had lobster pasta on Zanzibar Island I my it was simple fresh and incredible. Chef you got to try it...... Seasons Greetings from South Africa.
I favorite recipe that I have ever attempted. I shared the dish with my neighbor and she asked me if I was studying to become a French Chef!❤
if 1 beautiful serving is equal to 2 reasonable servings, seems like beautiful is the way to go...
gotta strive to have everything you make beautiful.
Beauty is born of and found in simplicity.
-Kevlin Henney
Thank you 🙏
That looks amazing Chef!!
Chef Jean Pierre is funny and charming -I always get a good laugh! Lol He makes cooking fun 😊❤
My mom made Crabmeat or Seafood Au Gratin and I knew this was gonna get me - so I had to watch it later in the evening.
Super delicious!!!
Thanks CHEF JEAN PIERRE 🥰
Looks good. Making me hungry. I like to see you enjoy this food. Thank you.
Taste great & is very easy. Thank you chef!
Hi chef and Jack. There is a butter statue at the Harrisburg PA farm show!!!
Came across your channel & WOW, i'm gonna stick around here now! Not only do i enjoy your enthusiasm & passion for cooking, but taking your time & showing each step! I struggle with directions when told too quickly, & being a visual learner, i need someone to take their time to show me. I appreciate YOU SIR! 🙌
Thank you 🙏
Love this recipe! You are such a joy to watch. ♥️
I have been making my Mac & Cheese like this for years. I was called crazy for putting onion in Mac and cheese 20 yrs ago...LOVE the show!!!! The Chef and Jack show!!!🤪🤪🤪🤪🤪🥰🥰🥰😍😍😍🤪🤪🤪🤪🤪
FINALLY SOMEONE ELSE CLEANS THE EDGE OF THE PAN BEFORE BAKING! Now if you have a glass or metal baking pan that is looking gross on the handles or the inside corner of a pizza pan. Use oven cleaner. It will dissolve that baked on grease. Just make sure to double wash it afterwards.
I was wondering what to have for lunch...? and now I know that no matter what I have, it won't be as amazing as this lobster mac-n-cheese! lol It really looks as easy as Chef makes it look! Thanx, Chef! And, thanx, Jack, for putting the links above the videos as well! Stay safe. Peace.
... and thanks Jack, always, for giving us the metric oven conversion. A true Ozzie!
This dish looks stunning @@. It takes extreme mental power to resist making chef's recipes and throw away my diets 😂. I will make this recipe on my cheat day, chef. Love your work 🤩
I feel the same lol
Hi great chef, I watched your shows daily you have a great and delicious recepies
From Mississauga Ontario Canada.
I know you butter the dish, you would never forget the butter chef, look delicious.
❤I truly love you dear chef for giving us these wonderful, tasty, delectable dishes! ❤
I have become a brilliant cook, thanks to Jean-Pierre, my cousin and Aunts phone me for tips and recipes. "How do you make this or that? Thank you Chef, your channel has become my daily cooking dishes. You are simply the best!!
Chef!! You did it again!! I couldn't be more pleased!! This was so delicious, creamy, and I love the texture of the crunchy breadcrumbs to the creamy sauce and al dente pasta! I did decide to use a different pasta and opted for rigatoni as I wanted the creamy goodness to go into the hollow part of the pasta. This will be a permanent staple in my kitchen. As always, THANK YOU CHEF!!
Wonderful video, Chef. I can't wait to make it! Jack, I really like the addition of the title card where the cooking time had elapsed. I think it improves the flow. And the post-credits scene of Chef Clean-Plate-Club😁😁!
When i need a recipe i check google. When i need a fabulous recipe I watch Chef Jean-Pierre videos!
Comfort food DELICIOUSNESS!
I beg you; please make a video on how to make your version of Italian Cream Cake- it’s my favorite cake!!