From the lost season of Good Eats: Reloaded, the new and improved Stovetop Mac & Cheese recipe. Click here to order an autographed copy of Good Eats 4 today: altonbrown.com/products/autog...
Sad to hear we’re never getting that third season of Reloaded; I really enjoyed the framing of the first two, with the gentle ribbing of younger Alton by the older, wiser version.
I got called up on stage the other day in Waukegan. I don't want to spill the secrets, but let me just say that everything was delicious. He's as awesome in person as he is on the screen.
I have never made a different recipe after discovering the original of this. It takes not that much more effort over boxed once you have it down. I will definitely try this version because I trust you, even though I'm not a big fan of feta. Your honey mustard sauce with the rice vinegar is so good too. I add spice to it like red pepper flakes and let it set so everyone gets to know each other well. Works so well together. Try it on wings people. Always a hit!
I’m glad to see you use this method for stovetop mac and cheese. I’ve been using it for a while now after seeing it with other chefs and I’m comforted to know this has the AB stamp of approval. I can’t wait to try it and I can’t wait for my copy of the book to arrive! It’ll look good next to it’s siblings. :)
I've been using the pasta cooking trick for 15 years now. Works well for getting a thin roux, perfect for just this type of sauce. One trick, if you are in a hurry, is to put a lid on the hot pasta...and shake the pot. You retain the heat, emulsify everything together in 15-20 seconds or so.
Pretty sure Mr. Brown will never see this, but I just wanted to say how much I appreciated Good Eats, even from a VERY young age. The first run of the show started when I was 4, and I just really loved cooking shows, even from that young. Alton was like the fun uncle to me, teaching me about cooking, and although I haven't grown up to become a gourmet chef, I always kept that childlike curiosity about learning, and especially food, So, thank you, Mr. Brown, for the wonderful learning sessions and good laughs.
Interesting video. I used a similar recipe, the evaporated milk keeps the cheese from breaking. However now I add Sodium Citrate to my cheese sauce, it's an emulsifying salt. It causes just about any cheese I use to become creamy, & it doesn't break
For those not wanting to go out and find Sodium Citrate online: add just a small amount of American/Kraft Cheese product lol. Its already in there for ya
@@aNewJesus True, I only use the sodium Citrate, because i don't really like the taste of processed cheese. Plus it let's me use cheese that otherwise wouldn't melt properly, like aged cheese.
@@Bob-Fields Not everyone has good instincts & others don’t want waste ingredients. Especially now. But yeah I like seeing the mods. I have a harder time with those who complain about modifications people make to the original recipe and comment on the modified recipe. I love seeing the modifications as it helps me refine my skills or just learn something new.
I was just at your live show at Proctors in Schenectady, got the tickets as a Christmas gift with my father. I will never forget the experience, it was so much fun!
Looks great! Actually used quite a bit of spinach today making some chicken saag. Now I know what to do with rest of the leftover fresh spinach I have. While I cooked I had to drink out of my new insulated cup from the show. Great cup by the way! Keeps everything I've drank out of it nice and cold!
that stovetop mac n cheese is my favorite of all time. I will try out the new version but idk the OG is perfection! hope to see yall soon! need a QQ fix!
Pul Biber is the name of the same pepper from Turkey as an FYI -if you can't find it under the name Allepo. Urfa is a purple pepper that has raisiny undertones.
To everyone complaining about the feta: Me, too... until I found a cheese shop that carried different varieties of feta from various countries. Avoid "feta" made with cow's milk, and compare different feta's, VASTLY different experiences!
You the man!!! You’re the greatest AB. I am allergic to absolutely everything in this (and sorry for the late comment) but man it looks phenomenal. We love you!
Yay, new book! A couple of requests: A - Signed copy? B - An index, even printable from online. It is a chore to search all 3, now 4, book indexes for a particular recipe when I don't remember the episode or time from.
I've been using the microwave to make a cheese sauce. It's mainly milk and cornstarch, then when that has thickened I add cheese. I tried flour for thickening but it almost always caused lumps. It makes for a fairly decent cheese sauce. But you have to keep an eye on it so that you're not having to clean the microwave.
There's 2 ways to add flour and not have a lumpy sauce for any dish. One is to make a roux and thoroughly incorporate the liquid, 2nd is more for thickening long cooking soups, but what you would do is dip a sifter into the liquid, put your flour in the sifter, and whisk the liquid in the sifter, then lift the sifter out. The sifter will catch any lumps if there's any left. Chef Jean-Pierre's channel on RU-vid has plenty of recipes where he uses this method instead of a roux.
A.B., you are an enabler. LOL. On order. Awesome, we can be friends. I have Good Eats 1,2&3, all your books including a signed copy from your Museum of Science and Industry talk during your "Feasting On Asphalt" release. You may remember, I'm the one who also grew up cooking with Jeff Smith.
Based on the fact they’re using 6 oz of cheddar and evaporated milk I’d go with 6 oz. Kenji’s 3-ingredient mac uses equal parts cheese, evaporated milk, and pasta so its likely the same here
I usually put some frozen baby peas in my stovetop mac and cheese. I throw them into the boiling pasta about a minute before it's done, as I don't want the peas overcooked.
Since you already have the feta and spinach, this sounds like you're starting down the road to making a Greek mac-and-cheese. Add some Greek seasoning blend (or even just oregano and marjoram), some petite diced tomato and maybe some olives, and you're probably there.
Good thing I already have Volumes 1-3…two copies of Every Day Cook (one for use and the autographed one in the library), I’m Just Here for the Food (and More Food), Feasting on Asphalt, Gear for Your Kitchen, and probably something I’m forgetting
How would you change this for an electric stove? It retains heat a lot more than a gas top so I've had to adjust my cooking to it. Took me quite a few tries to even get white rice right on it.
