I Tested Tasty's 3 Ingredient, 10 Ingredient & 30 Ingredient Mac & Cheeses 

I didn’t even know Mac and cheese could have so many ingredients

bruh why dont more people appreciate the work this guy goes through for us? he's somewhere sitting on a toilet as we speak

David: makes 3 Mac and cheese dishes David the next day: PAIN

With that 30 ingredient mac & cheese, less is more. Not even Alvin liked it that much.

Since you've done so many mac and cheeses, now you should do Sohla's new 17th century mac and cheese. I can't wait to see you attempt one of her crazy recipes!

"I prefer stovetop mac and cheese" This man is a prophet

Glad I'm not lactose intolerant

I’m tired of you torturing yourself for viewers, I triple dog dare you to try Julian’s mac n cheese recipes, since they’re all vegan

It's weird how RU-vid has suddenly become *Macaroni in a pot* this month

Things that David is allergic to - Nuts - Milk - Coconuts Things that he doesnt like: -Cream Cheese -Gouda -Tomato alone i think -Beans?

Hey David 🙋🏽‍♀️ Pharmacist here! For lactose intolerance there is a really easy fix (under $5). Take a Lactaid (over the counter, you can find at any grocery stores with pharmacies) with the first bite of dairy. My favorite I recommend to my patients is the chewable kind. Repeat 1 pill every 30 minutes as needed. ✨

When you do baked Mac and cheese you have to put more milk that’s why it’s dry one can is not nearly enough

3:25 "Smoked Gouda is one of my least favorite cheeses." Okay gang, it may be time to cancel David for this crime against humanity.

If you think oven Mac and cheese is dry then you haven’t had any good oven Mac and cheese. Lol

So regarding dairy issues: If you have a true food allergy, you tend towards more immediate reactions (think peanut allergies); there are also slow-presenting allergies (e.g. nickel etc.) but those tend more towards contact eczema or blood complications If you‘re „only“ lactose-intolerant, you should have no problem with more matured and hard cheeses as the lactose is largely consumed during fermentation If you have inexplicable symptoms not explainable by the above, it might be an issue with your gut flora, a sensitivity to other milk components(possibly but no limited to milk proteins such as casein etc.) etc. If you have consistent, severe symptoms, you may be suffering from a chronic inflammatory diseases such as irritable bowel syndrome, Crohn‘s, Colitis ulcerosa etc. and should probably see a doctor for a correct diagnosis Thank you for coming to my ted talk

I win on the allergies front (if it's a competition): egg whites, peanuts, pine nuts, intolerant to milk, wheat, codfish, soy. Not to mention the respiratory allergies. As for the first recipe, I make my Mac and cheese by cooking the pasta in milk and I have no problem.. I think the problem was the pan.. 😊

My dude!! There are lactase supplements (non medicinal it's like a vitamin supplement) that help lactose intolerant people breakdown lactose. They're not that expensive and will 100% save you the bellyaches!!!

David: does a Mac and cheese episode His intestines: am I a joke to you

when you talked about your pasta coming out dry and just tasting like cheese, I was going to suggest all you need is more liquid/Milk but then 9:29 you figured it out ☺️

With how much you have to grate cheese you should look into get a cheese grater attachment to your kitchen aid mixer It's really helpful.

The one thing i learned from this channel? Tastys sucks

In the Caribbean, in the county I live in, the 2nd recipe would be called/considered 'macaroni pie', regardless of the pasta you use. Once there's pasta, cheese and egg and you bake it.

"There's way too much garlic in there" Blasphemer. There is NEVER too much garlic

I once told a joke about macaroni. It was pretty cheesy

YOU SHOULD MAKE SOUTHERN RECIPES OMG. LMFAO that’ll be interesting.

I've had a bad day, but your video made it better, thank you David 👍🏼

Hey I recognize that parmesan block

Honestly these videos are the only thing that keep me entertained. Love your videos 🙂

did he just say; "I'm boiling my elbows" jeez, all these recipes are really effecting his brain 😂

Champanelle is amazing it holds sauce super well

The 10 ingredient Mac & cheese is where it’s at.

That upside down shot shook me there for a hot second

Yo David's videos are the only ones I've seen on youtube with 4.4k likes and only 21 dislikes. For all the teasing you get on your technique, you sure get a lot of love!! 🥰

David is spot on about stovetop mac & cheese vs. oven baked.

That last one gave me heartburn. The 2nd one looks like heaven. Yum.

Just wanted to commend you on your Halloween decorating. It's over the top. Just right. I love it!

Dude how fricken long have you been working through that Parmesan wheel?? We need a progress video

Ur videos have been the only thing keeping me from depression ngl

How does this man not have a million yet?

My mum makes this incredible mac and cheese with cauliflower: we make a Mornay sauce, parboil the pasta and cauliflower, put them together in a big dish and put some cheese on top. Was never dry and makes cauliflower edible.

Have you ever made Chrissy Tiegan’s macaroni and cheese? It’s the best

I really like this guy, he is going to go far. Excellent work.

1:48 I think the big thing is the video had a gas stove while you had an electric, gas both is lower temprature and easier to adjust since the heat output change is near instant, I tried it on my gas stove and had no issues with it. I did add black pepper, a little parm, and a little american to allow it to mix better/have better flavor.

F in the chat for Davids intestines

I use rosemary and prosciutto in my breadcrumb topping and add ham to my mac.....my husband and his family LOVE my mac and cheese, lol.

Can you makes EmmyMadeInJapan’s macaroni Chicharron snack? I’m wondering if they’re actually any good

PLEASE do the vegan grilled cheeses on goodful!!!! cheese without the effects ;)

Omg this made my day

That one cheese wheel he got once... the gift that keeps on giving

I 1000% agree with you that I prefer a stovetop Mac and Cheese vs a baked Mac&Cheese. Much more saucy and I love a saucy Mac&Chee

It's beyond me how someone can fit 30 ingredients into a mac and cheese... more like a cheese dish with pasta as the filler!

A lot of people who have lactose intolerance use Lactase tablets to help them digest dairy when they eat it . You should try it.

A great recipe I've made many times is Paula Deen's crockpot mac n cheese. I brought it to work pot luck's a bunch of times and it was always a huge hit.

i tried the 3 ingredient one, it was amazing, but you should use a nonstick pan and add the pasta before heating the milk. i also added some seasoning and breadcrumbs for extra flavour😋

yesss my boy is eating it fresh

Aaaaa I love your channel!

I love you david! Love your videos!

Everyday I check your channel to see if you have posted or not I really like your vids david

Patiently waiting for the day David tries to make some Trinidadian dishes 🇹🇹

Thank you!! 🥺 because I love me some Mac and Cheeseeeee.

Get some recombinant lactase chewables mate, don't torture yourself

yo i haven't watched this channel in a while omg

Hey David, can you try making some of the Victorian Time cooking from the channel English Heritage??

Please do a Stump Sohla recipe!

Would love to see goodful's 3 vegan Mac and Cheese recipes!

This man just cracked an egg with another egg! Absolute Legendary Strat!

Honestly, using water in the first one instead of milk works great. Make the pasta like risotto; toast the pasta in some oil or butter, pour in enough hot water to cover the pasta (and more as needed), and then add the cheese and salt when the pasta is cooked and the water is mostly evaporated.

Yayay halloween decorations are up!!

the baked one with eggs looks like my familys yum!

#145 in the can and it was a good one David. Thanks.

Damn David chill with the uploads

Plzz do the 20 ingredients vs. 10 ingredients vs. 2 ingredients brownies from tasty You can substitute the cream cheese for some other frosting 😁 Love your videos!!

I'm definitely a fan of stovetop over oven as well. I also don't like crispy elbow noodles which always happens.

I would not personally use the mustard (I hate the taste it gives mac and cheese), lemon zest or nutmeg. But aside from that the 30 ingredient one sounds like it's amazing

idk if im right but im pretty sure that your pot having such thin walls can be the reason that you got those weird scorched milk bits in the first and third recipe

Milk scorches quickly. I like the idea behind the recipe, because if you hadn't cooked the pasta in the milk first, it wouldn't have worked. (I tried it.) It's the starchy pasta water, because you otherwise need a roux. Cool idea. I'd do this, and add in butter, onion powder or chives, parsley, parmesan or salt. If you use a low-fat or skim milk, or soymilk, and a really sharp cheese, you'll reduce the lactose. 🙂

If you want to try a 3 ingredient mac and, cook the mac in barely enough water, add evaporated milk when it's almost cooked then stir in your cheese a bit at a time until it comes together as a smooth sauce. (equal quantities of all 3 by weight)

Wow that halloween background!!

I do cook pasta in milk all the time, but just don't use milk alone, add water and keep it on a low heat. I also add the cheese before the pasta cook and as it's cooking the liquid evaporate and i'm left with a delicious pasta dish

For the first baked Mac n cheese, it would probably help to add about 1/4 cup of pasta water so it doesn’t dry out too much. That’s a trick that helps me!

The sacrifices you make for us 🥺

2x sauce to mac at the minimum. Since the mac will still need to cook in the oven you need more liquid. BTW chicken stock helps make an excellent queso, drain any liquids and replace with chicken stock.

my man really be making macaroni and cheese for an audience who treats him like crap knowing he’s gonna be shitting his guts out for a week. respect

When I make stovetop I usual just boil the pasta in water, add butter, splash of milk, and enough cheese to get it creamy before calling it a day. But I love Alvin and if he likes it then I support him.

Who else wants to see David's doctor reacts to his diet 🖐

Less is more with mac and cheese! All you need is like half a box of a good pasta, 6ish oz of a VERY sharp aged white cheddar, 4ish oz of a melty cheese (Monterey Jack is good, so is harvarti), panko, salt, pepper, and mustard powder. And 2tbsp of butter and flour plus roughly 1.5-2 cups of milk for your bechemel. Make your pasta according to box instructions, pulling it 3-4 minutes before reaching al dente. Make your bechemel, add your spices to taste, then add your cheeses starting with the sharp cheddar. Reserve some cheese for the topping because you’re gonna bake this guy. Taste the sauce and season until you are satisfied. Sometimes I add a tiny pinch of garlic powder and sometimes it’s a little too rich so I add in a little squeeze of lemon juice. Add the pasta to the sauce, and add a little more milk or pasta water if it seems too thick. It’ll thicken in the oven so you don’t want it too thick before baking. Top with the reserved cheese and then the panko. Bake at 400°F for 10-15 minutes. Let it sit until it stops bubbling, then serve the best Mac and cheese you’ve ever had.

Adam ragusea's sodium citrate Mac and cheese is awesome, try that! And suffer from gastro-intestinal issues forever

Yeah, I like baked BECAUSE it is denser. In fact, I like it even better the next day when it firms up more in the fridge. I like the texture, which seems a lot less mushy than the stovetop version.

David dropping the TRUTH about baked mac and cheese. stovetop with a sauce ftw.

My wind broke when David showed 4 cans of milk

David u gotta try molecular gastronomy. U WILL love it

Me: I hate that that 30 ingredient Mac and cheese has cheese squares instead of shredded the cheese isn’t dispursed that well David 2 seconds after my thought: I like the pockets of cheese instead of the homogenous cheese sauce

The first one was my favourite food as a child, minus the cheese. Milk stewed macaroni

For the milk to not burn,you should use a bit of sugar and do that over medium heat.It prevents the milk from burning and sticking to the bottom of the pot

Nah my guy, you're not alone when it comes to thinking mac & cheese should be saucey-cheesey-melty goodness. Also they got it wrong, it's "campanelle" and it's my absolute favorite shaped pasta, great sauce delivery and has a good hearty chew. 🤤🤤

As one lactose intolerant to another, you can get lactase enzyme tablets on amazon that stop you getting ill when you eat dairy... I don’t know if they could handle that amount of cheese but they really do help!!

YES

Have you tried their gnocchi mac and cheese? Its life changing

Great video!

Check J. Kenji López-Alt's three ingredients mac and cheese. You boil the pasta like normal then use evaporated milk to make a stable cheese sauce.