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!
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!
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!
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 😂👍❤️🇬🇧
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!
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 🥰
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 😊
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?
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.
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?
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.
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.
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?
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.
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?
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.
@@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! :)
