So glad to see you’re finally blowing up! I’ve been following you for a while now and using a lot of your meal prep recipes. You’ve really helped me stay consistent and reach my goals in the gym. Thank you bro!
I cooked this today and it took a lot of stamina not to eat it all directly from the pot. Absolutely delicious chilli mac and cheese. This is going in my rotation. Thanks Chef!
As someone who's never much liked cooking until I found your video on the 'creamy garlic pasta', these videos are all amazing, and a fair few have been set on a regular rotation for us. The garlic pasta in various variations features almost weekly. The fast approaching 1m subscribers is well earned, and I look forward to finding many more amazing recipes. :)
@@MsTeeweetea my comment wasn't inteded to diminish anyone's confidence. i just found the redundancy entertaining. i understand how it was intended, but it's still redentant. "variations" base word is "various" meaning multiple/different.
Been here when you were on about I think 200k surscribers or so and I've always mentioned to my family/friends you're my fav cooking channel so happy to see ur growth to 1 million totally well deserved!
Hey, just here to say that watching some of your recipes inspired me to pamper my gf with beautiful meals for when she's super busy tattooing. I've learned that I was overcooking some stuff, or more like some things doesn't need to be cooked for a long time. Also, I'm doing versión of your recipes but vegetarian as we don't eat meat, and they're still class! Soooo, thanks for your time and your content and I'm looking forward to learn more 🥰
Awesome! I've done something actually similar last week, when I had taco filling leftovers (spicy beef sauce and cheddar and provolone creamy sauce), but I cooked the pasta, added both cheeses and some panko flour for the crust, and put it in the oven for a couple of minutes. Definitely will try your version. Thanks for the recipe!
Yes man. Been subscribed for a while and spoken to you on Instagram, I've made a few of your recipes and never been disappointed. Glad to see your channel growing even more, and you're a very nice guy to boot 😊
I saw cheese mentioned and was straight in!! Oh btw Jack I did the bacon wrapped salmon for the family get together yesterday, went down a storm. They requested them for the New Year’s Day gathering, I’ll blame you for giving me too much to do lol 😂👍❤️🇬🇧
Hey Jack! First of all THANK YOU for all of your videos, they've really helped change my life this year! I have a quick question - I didn't see any mention of this being suitable for freezer storage? Would you recommend it?
Can i use chicken instead of beef? If so im assuming the cook time will need some altering...should i still simmer for 20 min since chicken cooks faster?
Looks super tasty! Also, does anyone know the (approximate) measurements of the pot he uses here? Im looking for equipment for meal prep in my student home and im uncertain what to get. I specifically like how broad it is while not being super tall, seems really convenient to work with. Help is greatly appreciated!
Buy a muslin cheesecloth, wrap it around the cheese and put in into a sieve then get a weight on it and leave in the fridge for a day. I had to do this with soft cheese as its difficult to find cream cheese in the u.k. pretty much the only difference is the moisture content though.
This looks really great, reasonably priced but quite rich and indulgent. One request though, could you include measurements in teaspoons and tablespoons? I'm afraid I haven't got a kitchen scale accurate enough to measure such small quantities in grams.
I have never tried mustard Powder, can i use Dijon mustard as a Substitution? I just saw you used american mustard anyway. Is mustard poweder that different?
Yum! Am I the only one who doesn’t like to use garlic on a wooden cutting board - I find they retain the garlic even after a good washing that sometimes transferee to other foods.
i like the comment on Yellow/American/NY mustard; made me laugh. never heard it called NY mustard though, but i've only ever been to Niagara Falls, NY. and maybe this is another American thing?.... we spell it with one L: CHILI. At least here in the midwest (Ohio). to be clear, none of what i said is meant as criticism in any way. if it comes off as such, i do apologize.
It’s one of Koi knives new unreleased knives. I’m just testing it out and seeing if people like it as they’re unsure if they’re going to start making more of them.
Someone needs to do a compilation of how your accent has got progressively more Aussie from one video to the next. At some point the recipe is gonna be shrimps on the barbie isn't it?
@@ChefJackOvensyou have my full support here! Anyone should be welcome to top this dish with the cheese they like and have available. Great recipe that I want to try now. Thank you! :)
So glad to see you’re finally blowing up! I’ve been following you for a while now and using a lot of your meal prep recipes. You’ve really helped me stay consistent and reach my goals in the gym. Thank you bro!
I cooked this today and it took a lot of stamina not to eat it all directly from the pot. Absolutely delicious chilli mac and cheese. This is going in my rotation. Thanks Chef!
Glad you enjoyed it. I love it so much
Mmmm! Your recipes are becoming my favorite recipes!! Also I appreciate that, as you add each ingredient in the chili, you tell us why it’s important
As someone who's never much liked cooking until I found your video on the 'creamy garlic pasta', these videos are all amazing, and a fair few have been set on a regular rotation for us. The garlic pasta in various variations features almost weekly. The fast approaching 1m subscribers is well earned, and I look forward to finding many more amazing recipes. :)
"various variations" lol that is as literally redundant as you can possibly get, but i kinda appreciate it!
Doesn’t various variations mean a “few/many versions” of garlic pasta? As in a variety of alternative versions? 🧐🤔
@@MsTeeweetea That is at least how I intended it. :D But it does sound pretty funny as was pointed out.
@@Niklasthelazy Yeah i too thought it was ok until jacket84 made that comment, and then i lost confidence lol
@@MsTeeweetea my comment wasn't inteded to diminish anyone's confidence. i just found the redundancy entertaining. i understand how it was intended, but it's still redentant. "variations" base word is "various" meaning multiple/different.
Been here when you were on about I think 200k surscribers or so and I've always mentioned to my family/friends you're my fav cooking channel so happy to see ur growth to 1 million totally well deserved!
Wow! Just made this and I'm adding it to my cooking playlist!
Perfect!
Hey, just here to say that watching some of your recipes inspired me to pamper my gf with beautiful meals for when she's super busy tattooing.
I've learned that I was overcooking some stuff, or more like some things doesn't need to be cooked for a long time.
Also, I'm doing versión of your recipes but vegetarian as we don't eat meat, and they're still class!
Soooo, thanks for your time and your content and I'm looking forward to learn more 🥰
Delicious looking recipe mate! This has got to be the ultimate comfort food! 🙌🏻
that looks amazing but hey we're blown away over 4k since yesterday - 13k left to go - within a week !!! so happy for you....good on ya :)
Made it two times so far, was quite decent, thanks for recipe❤
Awesome! I've done something actually similar last week, when I had taco filling leftovers (spicy beef sauce and cheddar and provolone creamy sauce), but I cooked the pasta, added both cheeses and some panko flour for the crust, and put it in the oven for a couple of minutes.
Definitely will try your version.
Thanks for the recipe!
I’ve never tried this recipe but I will now thanks Chef Jack.😊
It really is delicious
Yes man. Been subscribed for a while and spoken to you on Instagram, I've made a few of your recipes and never been disappointed. Glad to see your channel growing even more, and you're a very nice guy to boot 😊
Much appreciated! Thank you so much for the support
I just made this and it is amazing!! I love you’re recipes. Thank you for giving us so much content. 🙌🏼
Its really delicious! :-) Love your recipes, its possible use them even for absolute cook-beginner as am I and results are still very tasty :).
Just cooked ! Amazing!
you give me so many great ideas. I love veggies so I will either add in some vegetables in the chilli or to the side
Im trying it this week. Looks delicious
You’ve done it again. Absolutely freaking delicious!!
My man! I made this a couple of days ago. It was amazing. My gf was munching on it for hours after dinner. Definitely making this again.
I miss you whispering the cracked black pepper. That looks delicious and would go great with cornbread muffins or cheesy garlic bread.
I saw cheese mentioned and was straight in!! Oh btw Jack I did the bacon wrapped salmon for the family get together yesterday, went down a storm. They requested them for the New Year’s Day gathering, I’ll blame you for giving me too much to do lol 😂👍❤️🇬🇧
You can never go wrong with some cheese. Haha that’s awesome, glad everyone enjoyed them! Sorry not sorry 😉😬
Got to make this, looks delicious!!!❤
cooking utensils looks good and convenient can you share link to buy it
Omg i just made your other mac n cheese, can’t wait to try this one out!
You come up with up with awesome recipes! Gives me such inspiration to cook! Though i will say i failed at the miso salmon 😢. I will try again.
Definitely have to try this delicious recipe. Thanks Jack. X
Great video, very well made and delicious food!
Made it, excellent!
Glad you enjoyed it
So glad I found your channel
You so right Chef,,,i could just eat it out of the bowl 😋😛 cheesy deliciousness 😋😋😋
So freaking delicious
I LOVE CHILI MAC AND CHEESE
It’s so good 😊
I really like it that you tell us the purpose of each spice. It sounds mild enough that I can handle it. xD
Hey Jack! First of all THANK YOU for all of your videos, they've really helped change my life this year! I have a quick question - I didn't see any mention of this being suitable for freezer storage? Would you recommend it?
Usually I don't like chili but this looks interesting!
Love the video
Getting wonderfully close to 1M.
Can’t wait to make this! 😊
Wow wow wow
What gas cooker are you using? Adds a good viewing angle compared to your stove top. Like the video 😊
You can also add somewhere between 4 to 8 oz of sour cream or Philadelphia cream cheese to the chili mixture before adding the cheese
Chef Jack want to make this but no oven I’m in the road. Is there some type of butane flame I can use ?
Love the portable hot plate where did u get it from
?
Thank you 🙏 www.amazon.com/shop/chefjackovens
❤❤❤looks delicious.
what size rondeau are you using? keep up the great work.
My partner would love this so much.. I might make this for him tomorrow! Question: how long can we keep the onion scraps for making a stock? :)
Can i use chicken instead of beef? If so im assuming the cook time will need some altering...should i still simmer for 20 min since chicken cooks faster?
👍 ce and quick!
Looks super tasty! Also, does anyone know the (approximate) measurements of the pot he uses here? Im looking for equipment for meal prep in my student home and im uncertain what to get. I specifically like how broad it is while not being super tall, seems really convenient to work with. Help is greatly appreciated!
Jack, where in the eff do you find a low moisture (grateable) mozzarella block in the UK? (assuming you're still there)
I live in Australia
@@ChefJackOvens Ah, as a pizza guy I might have to move just for the mozz.
Buy a muslin cheesecloth, wrap it around the cheese and put in into a sieve then get a weight on it and leave in the fridge for a day.
I had to do this with soft cheese as its difficult to find cream cheese in the u.k. pretty much the only difference is the moisture content though.
Can anyone UK based recommend/link to a pan like this one? Struggling to find one similar. Thanks
This looks really great, reasonably priced but quite rich and indulgent.
One request though, could you include measurements in teaspoons and tablespoons? I'm afraid I haven't got a kitchen scale accurate enough to measure such small quantities in grams.
5ml/ teaspoon. 15ml/ tablespoon. Standard measurements.
Thanks, that's helpful.
I use 20ml tbsp which is Australian standard
@@ChefJackOvens Thank you for the clarification. Love your recipes so far!
You are gorgeous
Your follower from Lebanon❤
Looks very nice Jack. I will leave out the Chile. Mate. Take care.
That _looks_ nice, but I really don't like chili (or chilis at all)
Wondering if it would work with bolognese sauce 🤔😋
So yummy
I have never tried mustard Powder, can i use Dijon mustard as a Substitution?
I just saw you used american mustard anyway. Is mustard poweder that different?
You could just use one teaspoon of Coleman's English mustard. It's just mustard powder made into a paste.
Yum! Am I the only one who doesn’t like to use garlic on a wooden cutting board - I find they retain the garlic even after a good washing that sometimes transferee to other foods.
Is concentrated tomato paste the same as puree ?
No. The difference is the " concentrated".
@@maxineb9598 OK,is concentrated paste the same as concentrated puree ?
@@pigeon8327yes it is!
It’s a Sunday! Recharge your mind!
🤙🤙
Basically made Hamburger helper
i like the comment on Yellow/American/NY mustard; made me laugh. never heard it called NY mustard though, but i've only ever been to Niagara Falls, NY. and maybe this is another American thing?.... we spell it with one L: CHILI. At least here in the midwest (Ohio). to be clear, none of what i said is meant as criticism in any way. if it comes off as such, i do apologize.
What knife are you using
It’s one of Koi knives new unreleased knives. I’m just testing it out and seeing if people like it as they’re unsure if they’re going to start making more of them.
@@ChefJackOvens Thanks 👍🏻
I add beans.
😋
hand me your meal :D
Someone needs to do a compilation of how your accent has got progressively more Aussie from one video to the next. At some point the recipe is gonna be shrimps on the barbie isn't it?
Haha 😂 Australians don’t even call them shrimps, that’s USA 😉
@@ChefJackOvensStarted with an Australian Tourism TV ad aimed at Americans and English from mid 80's. Starred Paul Hogan.
My Mom called this "onskeonsk" but she was always making up weird names for foods.
Only missing the bacon. Perhaps marshmallows too.
Dude if your knife was any bigger you’d may as well use a samurai sword.
That knives small haha 😂
🥰😋😋😋
20k left
I kinda made this but more efficiently.
1. I bought a box a Kraft Mac
2. Bought a can of chili
3. Made them the put them in one pot and ate it
Isn't CHILI spelled with only one L?
Depends where you live
@@ChefJackOvens as long as it makes the food taste good, spell it however you want!
@@Flashback1981lol!
Mozz is wrong
Cheddar and jack
(Add swiss for flavor)
There’s no right or wrong, you use whatever you want to use. I like mozzarella that’s why I use it
@@ChefJackOvens haha True
But youtubers use it for the visual, not for flavor
I have to disagree there chief.
@@ChefJackOvensyou have my full support here! Anyone should be welcome to top this dish with the cheese they like and have available. Great recipe that I want to try now. Thank you! :)
Yum yum yum
Fat food, no thanx...carbo central...!
I didn’t claim it to be low carb. My channel isn’t about nutrition. It’s good tasting food
On my hols in gran Canaria but this will 💯 % get made next week when I’m home ! 🫡
😋