I detest American mac ‘n’ cheese. One of my earliest memories is of a very poor baby sitter who forced me to eat it (and shut me in a closet as a punishment). I had a very strong appetite as a child, but mac wasn’t on the list. This pasta a quattro formaggio looks quite tasty though.
A few days, because of you, I decided to get Parmigiano from the store instead of the shredded fake "Parmesan", and I'm never buying any type of shredded cheese ever again. Thank you!
@@user-no2bp4mn5i yeah I heard shredded cheese has loads of fake stuff. But the worst is the plastic cheddar cheese that people eat. Seeing as I live in France, I should've embraced real cheese a long time ago lol, never too late
I've spent my childhood in Calabria and i remember when my mum was working my old neighbour took care of me in the afternoon when i came from school. She made me pasta con formaggio e zucchero(pasta with cheese and sugar) . I don't remember how she was cooking them but they were so delicious! 😂😂
Hi Vincenzo! I’m an Italian student who is doing an exchange experience in North Dakota. Today’s is my host father’s birthday so I will cook carbonara and some Cantuccini (like Gradma taught me😂). Wish me luck!
You will not find much real Italian food in North Dakota. You may have to travel to Chicago to find Italian grocery stores selling the ingredients you need.
@@moonbeamskies3346 yeah I know, but in the end bacon is a good substitute for guanciale, and I was able to find something similar to a Pecorino Romano
Bravissimo!!! An absolutely stunning recipe!! I recooked this with friends today! And they were absolutely amazed!!! We added Four big Cloves of garlic zu the milksauce and fresh chopped parsley and lots of Black Pepper!! This was soo delicious!!!
Let's not forget that the recipe that arribed to the usa was a french thing, that has it's own history separated to your italian recipe. It's a mornay sauce. A mix of bechamel and cheddar cheese, the good stuff, not pre-melted cheese product. And if done home made it's also a really good dish with an amazing taste that is much better than the boxed stuff. And from the small amount of research, the origins of this dish seem to go back to 14th century england.
The origins of Mac and cheese are indeed murky but it seems like the modern versions trace back to France and England, which makes sense since there was a lot of cross polination, especially between nobility during that time period. Really more of a pan-western european dish than Italian.
French royalty and nobility used to hire Italian chefs, which is why there are so many similarities between French and Italian cooking. E.g. Beschemel sauce was brought to Italy by a chef from Tuscany who worked for Catherina de Medici.
The mac & cheese in a box is not very good. It is very much an anticlimax. And good mac & cheese is litterarly one of the easiest dishes to make from scratch.
The box mac’n’cheese tastes like wax to me… I’ve tried to make my own and it almost always turned out so much better! I’ll definitely try your recipe out, Vincenzo!
I totally get what you mean about box mac 'n' cheese. Homemade is always better! 😄 Give my recipe a try, and I'm confident you'll love the taste. Let me know how it turns out for you! 🍝👨🍳
@@vincenzosplatehe is so right. I'm teaching my daughter your recipes. Especially the pasta natalina. So amazing. So true to actual Italian food. Thank you.
Very interesting, I've been making the French (I guess) derived recipe: white sauce using butter, flour and milk, then adding cheese (parmesan and whatever soft cheese I can get here in New Zealand). For crispiness grating bread over the top and then baking for approx 20 minutes as usual. Your recipe, using the pasta water to do the thickening, plus the different cheeses to get the texture is really quite remarkable, I'll have to give it a try!. Thank you.
Finally a good authentic recipe for Mac and Cheese! However I have decided to start a change in diet, so unfortunately I am currently not permitted to make a dish with that many tasty and fatty ingredients. But once I reached my goal weight I will celebrate with a big plate of Mac and Cheese!
Ciao Eko I hope you reach your goal soon. It is a challenge that you will win. It is important to stay healthy and enjoy food responsibly. You will love this Mac and Cheese. The more you wait the more you will love it 😍😀
I'm on an intermittant fasting diet lost 25 Lbs see Dr. Fung ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sSFinW4Fe4w.html eat anything you like but with fasting
Use the cheese that you have, just don't use low quality fake yellow cheese. Different parts of the world have great cheeses, you can use the techniques that Vincenzo teaches, and adapt it to what is available to you.
@@samanthamcintire9036 The cheeses of our country has quality cheese only in the provinvces, so in the city, most of us have no choice but to use supermarket cheese
@vincenzosplate yellow shredded cheese from the bag is fantastic with Mac n cheese. There's a reason it's become such a staple, especially in the American south
Interesting. I will try it this way. I learned how to make it in the south US, so much different cheeses, but same pasta. I would also add white pepper and a pinch of cayenne. But will try it this way to see the difference. Love this channel.
Thanks for sharing your variation on this dish! I love hearing different ways people cook their favorite recipes. Let me know how it turns out for you 😊👨🍳
If I want Italian macaroni and cheese, I’ll just eat cacio e pepe. If I want the more American version, I use fontina, Gouda, and cheddar cheese and a pasta like fusilli.
That looks amazing, Vincenzo. Is Provolone cheese always smoked? Here in California most Provolone that I find has a smoke flavor added - I do not like that smell/flavor, it smells like hot asphalt to me.
Radim, I have the same issue in Pa. All the provolone is smoked. Except those presliced packages (kraft I think) but they taste like rubber & have a rubbery texture. The smoked provolone is too sharp for me. I quit buying it cause no one would eat it. Central Pa has no advertrous eaters and we don't have any kind of cultural/ethnic markets in town. The closest thing we do have are farmers markets, but if you can even find cheese at one of those, it'd be goat cheese. I've seen a really soft "farmers cheese" once or twice. It looks like ricotta sort of.
Vincenzo, I have galactosemia and can only eat a few lactose free cheese, but I am craving the macaroni and cheese my mother made growing up. This recipe has the backbone of ingredients that will allow me to have Macaroni and Cheese I have been craving. My mother did not use the pasta water, but everything else is exactly what I need. (I'm going to use the pasta water). You are again, my hero.
In Greece we call all pasta "makaronia" but we don't have the macaroni. We have a similar dish called σουφλέ (from Soufflé) which is pretty much any pasta with some cheese and meat like bacon pieces etc in the oven. If you google it you will see it's very similar to your version.
Looks like something my mom was making when i was a kid ... Delicious 😋 im Macedonian and my mom used to make it with some Macedonian Feta cheese and Mozzarella. Love your videos keep doing what you're doing 👌
Sounds like an amazing experience. Thank you for sharing this with me it is truly an honor. I will certainly do. I hope you'll continue to support me as well, and try out my recipes.
Thank you for the suggestion! While cheddar with jalapenos sounds delicious, my focus is on traditional Italian recipes. However, feel free to experiment and enjoy different flavors in your cooking! 🧀🌶️
Then, I see you putting the penne into the water and it looks really dark yellow after all. Hmm... Okay, I think I see why. The lighting is not the same throughout. You use a low color temp light at times, which is a warmer color and a bit more yellow. I suspect your other scenes use lights with a color temp around 5,000 degrees Kelvin.
Interesting. In the UK we would probably use English cheddar, which is not orange(!), or maybe a Dutch cheese, plus mozzarella, parmesan and cook it in a bechamel sauce, and top it with breadcrumbs. It looks more or less the same as yours, but the cheeses you have used would probably be too expensive for us now.
@@vincenzosplate yes huge fan of Italian cuisine and with zero knowledge of the cooking techniques the Italian way - it can be intimidating, but you’re making us look and feel like a pro after watching your videos. HAHAHAH
You can use Fontina, or Mimolettes for the orange color, cheese w Anatto is fine.. Also, you can add a splash of citrus fruit, to balance the PH and keep your melted cheese for curdling. Why not use cream? to be fair to your reviews, this recipe does not get a pass from me, i vote you remake this one
Appreciate your suggestions! While variations exist, I aim to stay true to the traditional recipe. However, I'm always open to experimenting. Thanks for your feedback! 🧀🍊👨🍳
I hate mac and cheese (the commercial, American one), the texture is no good, cheap cheese makes the taste too cheesy, but the wrong type of cheesy yknow, a strong fake taste. BUT This recipe has me 🤤🤤🤤 All that top quality cheese, the crunchy penne on top... my lawd 💜❤🥺
It's definitely horrible but I have not choice, I run out of tomatoes and it's very 🥶 cold for my car to start and you know what I have a lot of chedar cheese 😅 so be it 😅
Many years ago we were in Milano at the end of a tour. Our guide announced that since it was our last night in Italy the chef had prepared a special pasta for the first course. The waiter came out with the dish and served us. I looked at it and said, “this is macaroni and cheese “. It was very good macaroni and cheese, but it was macaroni and cheese. I believe it was penne.
Ah, the joys of culinary surprises! 🍝 It's amazing how dishes can vary across different regions. Macaroni and cheese in Milan? That's an interesting twist! 😄 Stay tuned for more authentic Italian recipes that will surely delight your taste buds. Buon appetito! 🇮🇹🍽️
Vincenzo, you've done it again! Your Macaroni and Cheese recipe is absolutely superb, and I thoroughly enjoyed watching the process. It's definitely going on my ever-growing list of Vincenzo's Plate recipes that I can't wait to try. I've already made so many of your recipes, and they never disappoint! By the way, I'm not sure if you take recipe requests on your channel, but I would love to see more recipes featuring Burrata Cheese. After trying your Creamy Mushroom Pasta recipe, which was my first experience with Burrata, I've fallen in love with its creamy goodness. However, I'm not quite sure how to use it in authentic Italian dishes. It would be amazing if you could share some traditional recipes that highlight the true essence of Burrata cheese.
I understand that the cost of ingredients can be a concern. You can always adapt the recipe to your budget and preferences. Feel free to explore different cheese options that fit within your price range. 🧀💰
It might actually surprise you that Thomas Jefferson actually had a slave called James Hemings who became his head chef and is likely responsible for whipped cream and french fries along with Mac and Cheese. Tragically he died at 36 years.
Vincenzo, that looks delicous, but most of us in the US, make it the same way. We might use different cheeses, but the kraft boxed product isn't what most of us use. Maybe in poorer areas where it's harder to find good fresh ingredients, but most of us do it very similar to this. The boxed Mac & cheese was more popular decades ago.
Thanks for trying my recipe! 😊 Each chef has their own style, and I appreciate your feedback. Let me know if you have any suggestions for my next video.
Oh Vincenzo! Your recipe sounds fantastic! I can hardly wait to try it. I have a nice chunk of pecorino truffle cheese in the fridge that’s calling my name! ❤
My question is a trite one, but I can’t get it out of my mind, chef. Since the title of this recipe video is macaroni and cheese, why not go out and buy a good package of real macaroni? What is this stigma against macaroni pasta? It’s perfectly okay! I made this recipe using the primo cheeses with macaroni for bonafide Mac & Cheese, and it was great.
Different variations of macaroni and cheese exist, and using macaroni pasta is perfectly acceptable and commonly used in many recipes. Culinary preferences and regional variations come into play when it comes to pasta choices, as different shapes can impact texture and sauce-holding capabilities. Ultimately, cooking is a personal and creative endeavor, so feel free to use the pasta shape you prefer and experiment with different cheeses to make a delicious mac and cheese dish.
I have eaten this when I was a child, I don’t know who made it but it was perfect. I have never ever been able to see it recreated exactly that way. I am definitely trying to do your version as soon as I manage to get the right cheeses together. 😊 One question: how big is your casserole?
If you were to make a bechamel sauce it would keep the cheese from solidifying when it get cold. It will also help when you need to reheat it it will go back to the creamy goodne it was when first cooked.
I wish i could try that. But buying 75$ worth of cheese to make a single dish is a bit out of my price range. All of those are considered "specialty" cheeses in Canada. Looks beautiful 😍 Hope everyone is taking care.
Thanks for watching and commenting! 🙌 I totally understand that some ingredients can be expensive. If you're looking for more budget-friendly recipes, I have plenty on my channel. Hope you find something you like! 😊🍝
Hi Vincenzo. I thought I would comment on a few points regarding this and the video you made reviewing Kraft Mac & Cheese. First, it’s popular in America because of the cost which is obvious. Due to me having a disability (lupus) I can’t work, money is tight so I go to my local food pantry. Often they will have boxed Mac & Cheese. I really have never been a fan. I am part Native American so digesting a big portion of cheese isn’t something I can do without chemical help. But I will take it from them because it’s free. Many people are in my situation or worse. So they really don’t have a choice. It’s not about getting a cheaper car. It’s about just feeding their kids or not. But you are right it’s a box full of chemicals, and the US government promotes it. Second, we can get nice elbow macaroni in the US from De Cecco or Gustare. So we don’t have the same problem you might have getting that shape. I think there are even artisan brands made for the American market. Third, Mac & Cheese is more of an international cuisine than solely Italian. Yes Romans were making a (Porto)pasta with cheese like 2000 years ago, but we have the Swiss to thank for the elbow shape and processed cheese. Kraft read about the process and adopted it. There are two channels you might want to visit if you haven’t already, that discuss the history of Mac & Cheese, namely Townsends, and Tasting History with Max Miller. They also make two different period recipes. Lastly, many people, myself included, don’t usually make boxed Mac & Cheese. There is a long history of making Mac & Cheese namely by African Americans as part of soul food. America’s Test Kitchen has very good recipe that is light years ahead of the box of chemicals. I hope this helps. Oh it was also a nice recipe that you made. It might be a bit difficult for me to get all those ingredients though.
Macaroni and Cheese is NOT an Italian recipe. It is a distinctly American recipe in which macaroni is just an ingredient. The original recipe is not trying to be Italian at all, it far predates major italian immigration to the USA. In fact it owes more of its lineage to french cooking technique than italian techniques. Calling macaroni and cheese italian would be like calling Pad Thai Chinese because Pad Thai contains noodles. I love your videos Vincenzo but you have completely failed to understand this dish. To call it "fake italian food" is frankly extremely rude Vincenzo.
If you lost your Italian passport it's okay, no one can F'up mac-n-cheese unless they burn it. My personal favorite is whatever noodles you prefer plus a stick of butter or margarine, a half pound of pepper jack, a half pound of extra sharp cheddar, a half pound of mozzarella and a half pound of whatever 4th cheese you prefer, add a package or two of creme cheese, sprinkle with parmesan, salt and black pepper to taste. You do have to add a splash of milk in here or there while stirring during the melting process to make sure the consistency of the cheese is fine but otherwise it's pretty simple, little bit of a workout but the taste is amazing. =^_^= Edit: Every time I think it's done you do something that makes my appetite fire up more, I would maul that mac-n-cheese like a ravenous animal. You Vincenzo are an artist, but I'm a hungry barbarian so I'm afraid your food wouldn't be given the praise it deserves even though it would always be devoured. =^_^= lol
Taleggio is the cheese of the Gods. Best with Pruscitto Danielle on fresh bread with mayonnaise and tomato. Good luck finding it in USA. I ate it daily in Italy.
We love to continuously innovate and teach our audiences the best way to cook certain dishes the Vincenzo way. You should definitely give this a try and let me know how it goes.
This guy is a good chef... but he's too much critisizing other chefs, and other way to cook pasta... he riminds me old fashion grand parents... please do your stuff but shut up... Cooking is something alive not frozen, one single way
Correction, this dish is not from Italy, while pasta may come from Italy the dish, combination of macaroni, cheese and butter came from Mary Randolph. It is a southern dish. Clearly.
Ah, food history is fascinating! While the origins of dishes can be debated, what matters most is the joy it brings to our taste buds. Let's celebrate the love for good food, no matter where it comes from! 🍝🌍😄
I've eaten Macroni and cheese all my life, but from a box? Perhaps 3 times in my 55 years on the earth. I either make it with cheese, butter, splash of milk in a saucepan or bake it in the oven with panko breadcrumbs on top. I cannot STAND baked mac and cheese made with that french white sauce. I always use the custard base of eggs and milk.
While I’m sure this is delicious I hope you try Mac and cheese from America. I don’t mean that box 💩 I’m talking about the max and cheese you find in a southern kitchen. Usually it’s paired with bbq food or apart of a cookout. Smoked Mac and cheese or oven baked 🤤
I cheat, to make the sauce creamier and smooth, add 3/4 tsp sodium citrate and 1/4 tsp sodium phosphate per pound of cheese into the milk. I am a bio-chemist and love trying mixing science with tradition when it comes to cooking
The cheese is all broken down and stringy and not even coating the pasta. For such an elitist with all the 😮😮😲😲🤯🤯🤯 thumbnail videos you really botched this one brother.
