Chef John you're my inspiration. This morning I was making corned beef and hash from st Paddy's day and I said. "After all you are the Johnny Cash of your corned beef hash." And chuckled to myself.
I actually recently did this. I was alone at home and had this kind of pasta laying around. So I cooked them in a mix of cream and milk seasoned with nutmeg, paprika, salt and pepper and dumped in some Gorgonzola. It was some luxurious, amazing stuff👌
All seriousness, I make your Tom Jefferson Mac & Cheese and Creamy Buffalo Dip quite often. They’re two of the three dishes I’m asked to bring to all occasions. The third dish is a doctored version of the two combined. It’s been nick-named Chef Johns Buffalo Crack & Cheese 😉😋 Just this past weekend my husband had his car detailed. The payment: 1 large (15x10) casserole dish of Chef Johns Buffalo Crack & Cheese. No joke 😋
I actually made this and it was so freaking delicious! I skipped nutmeg and added powered mustard. Everything I've made using Chef John's recipes have been great. I've made flour tortillas, cran orange meatballs, spicy chickpeas and a few others. All sooo good. I've been reading the blog and watching these videos for about 9 or 10 years now and I've become a better cook along the way. Thanks Chef John!
This might be the only RU-vid comments section that isn't full of racist/homophobic/mysogonistic nonsense. Well done Chef! You bring out the good in people!
I saw a video where Chef John didn't use Cayenne. He used crushed red pepper flakes. Of course I had to research, and found that crushed red pepper flakes are usually made from... cayenne peppers. Which means they're pretty much course ground cayenne.
Wow! What a great method!! I have been in search for a Mac and cheese recipe that would be as creamy and rich as what they made in the cafeteria of the Federal Building in Las Vegas. It was home made and bar none, the very best IN THE WORLD! I was not a Federal employee and the cafeteria was supposed to be for Federal Building employees, but I risked it all by sneaking into the cafeteria on Mondays for that Mac and cheese. It was the 70’s! Has anyone else ever had that Mac & Cheese?
My city is under water restrictions right now due to the Nebraska floods, and everyone here is definitely in need of comfort food. This is perfect, Chef John! Thanks for having our back.
I have a similar recipe that’s super easy to remember: Equal parts pasta, shredded cheese, and evaporated milk. And juuuuust enough salted water to cover the pasta in the pan. Boil the pasta in the salted water until the vast vast majority of the water is evaporated. There should only be a little water thats thick with starch left. Add your evaporated milk and bring to a simmer. Remove from heat and add your shredded cheese. Stir until incorporated and melty. You can of course add seasonings, I like mustard powder and garlic. So good. So easy.
I had to use what I had on hand but wanted to help someone else I used unsweetened plain almond milk (1 cup and 1/3 cup) 1 tablespoon of butter I let it come to a simmer then added my pasta I used Rotini ( 1/2 a cup) Cooked until pasta was done(milk mixture should be reduced and thicker once pasta is cooked) Stir and watch constantly Add a dash of salt or season to your taste Then and it does work But do this step AFTER. the pasta is cooked (take off the heat) add I used Kraft Mexican blend cheese Finely shredded and mild sharp finely shredded cheese by Kraft as well didn’t measure Added 1 slice of Kraft slice cheese yes yes I know not real cheese etc again using what I have right now Mix well It doesn’t have a grainy taste doing it this way if you need to use the Kraft finely shredded cheese kind If you need to add more milk to thin out ,add a little at a time I just made this today just now! Not stepping on beloved chef John toes just wanted to help someone else who my not have the funds to get block cheese or need to use what’s in the fridge first, etc Note I only used this method with Finely shredded Kraft or Serrano’s shredded cheese and again when that’s what I had at the moment other times I make it like this video. Not sure how this would work with normal sized shredded cheese but try and see it. Please be kind fellow chef John fans only here to help
KSG You’re welcome . Yes, I enjoy it very much forgot to add I did use a bit of dried powdered mustard but you don’t have to if you don’t want it. I made this 3 days straight !
Once again, Chef John, you saved me from myself! I was actually reading directions on a Kr*ft cup of mac and cheese (left behind by grandchildren), looked inside the cup, and revolted. Found this video, made a small mess in the kitchen, and now have a real (warm) bowl of real food with a side cucumber and tomato salad from the garden. Yum! Thank you for saving me. Keep going. The grandchildren of the world need you!
I’m going to make this to go along with dinner tonight or tomorrow night- My family devours every recipe of yours that I’ve made. Thank you Chef 🙏🏼 *I’ll make this version for my family. **I’ll also try this recipe with a non-dairy milk, butter and Miyoko’s Cheers to Cheddar spread (also non-dairy) for myself. It’s the closest thing to what I remember sharp cheddar cheese tastes like.
I've tried this in an inexpensive pot-style rice cooker that 99% of the time just sits in my cupboard. Anyways, I simmered mixture as stated for 8 min. UNCOVERED on COOK setting, stirring occasionally (DONT USE LID HERE!, it WILL BOIL OVER!!!). Then I switched it to WARM and stirred in the cheeses. I THEN covered it, leaving it on WARM setting for the 3 remaining mins. while I prepared the bread crumbs. It actually came out very good! Funny thing, I NEVER use a rice cooker to make rice, but I may use it now for quick Mac and cheese! Thanks for recipe chef john!!!
This has seriously blown my mind. Like it’s so simple, but I never thought of it. This has changed mac and cheese for me FOREVER. Farewell, Kraft, it was nice knowing you.
As soon as I finished watching the video, I went right to my online grocery cart to add the ingredients I don’t already have. I am definitely making this!
Yes, I made it! It turned out really well. It was so much better and creamier than mac and cheese even from a restaurant and those boxed mixes are so far behind this in quality that they’re not even in the race. When I do it again, I’ll use a bit more milk but that’s not the fault of the recipe. I dislike measuring things, sometimes, so I just eyeballed it into the pan when I poured. Plus, I’m terrified of runny sauce so I erred on the side of caution. Now I know I can be more open-handed with it. I also used the forbidden shredded cheese but, hey, it was on sale; no shame in that. The texture was still very good but I’m sure I’d use a fancy wedge of cheese if I were serving this to guests. Lastly, this recipe makes SO much food. I thought I’d eat the whole thing, honestly, but I have more than enough left for dinner tomorrow. What Chef John calls a portion is generous, to say the least. I’m so glad I can come home from work and not cook!
I think a lot of your recipes and I’m grateful to you, I don’t care for this one. It doesn’t really take much longer to make it the other way because you can cook your ruin your sauce while the pasta is boiling you don’t have to bake it and I think it’s much more rich and cheesy that way. I add white pepper, salt and dry mustard to the sauce plus fine grated real Parmesan or Pecorino Romano to the bread crumbs for extra crunch and yumnosity.
Yeah I independently developed one pot pasta meals for my family. I brown my meat, and make my sauce, then add in the appropriate amount of water (for tomato sauces), or milk/cream (for my cheese/cream sauces), usually 16oz for a 16oz package of pasta. Although sometimes I'll add an extra 8oz of water to my Penne Rigate, or Elbows for more sauce, like when I make American Goulash. Once it comes to a simmer I add the pasta and let it come back up to simmer, put a lid on the pot, and place it in a 350°F oven for 10-12 minutes. Voila! One pot, perfectly Al Dente pasta for dinner in about 15-20 minutes. One pot gets dirty, family gets fed, and we get to spend more time watching Chef John videos.
I have to start making it this way! Hubby and I always fight over the crunchy topping. I hate it, he loves it. So I make him take the spoonfuls from the top and I take the portion lower down with no topping.
Made this tonight but went with Havarti and Sharp yellow cheddar as my cheeses. Skipped the nutmeg because Havarti already brings that subtle nutty flavor. Worked like a charm and tasted incredible. Added to a very long list of family approved Chef John recipes in my house.
I must be the only human being on this planet who have never eaten mac n cheese. But this recipe looks so easy peasy I’m gonna try it. Thanks chef John. x
Chef! Chef!! I bought a little round "chef" kitchen timer (with mustache) and his name is Chef John and he helps make all my food wishes come true :) Edit: :3 You are the Samantha Bee of your mac and cheese!
Love your voice, it's like listening to a song. And this specific recipe is a night saver for the night owl that I am. I often want something satisfying when working in the middle of the night - Mac & cheese is and will remain one of my favorites, so a great big thank you!
I just tried this, I don't know what I did wrong, but the cheese curdled and separated (I'm assuming it was too hot when I added it). It still tasted good, but it looked like a complete mess and very liquid-y.
Waiting on that three minute timer right now. [Edit] It came out great. So very filling. But I did use a larger pasta. That may have been a mistake as I was running out of milk and had to add to it twice. My cheese was slightly grainy, but that may have been my fault, I mixed sharp cheddar with Romano (freshly ground) which because it's harder may take longer to melt, but I didnt want the cheddar to break. I'll definitely make it again before I get started my New Year Resolution.
Wow! Delicious and as quick to make as Chef John said. I exchanged nutmeg for dry mustard & Oregano. Will never again use any other Mac N Cheese recipe💛🧡❤️
The mac and cheese looks great and easy enough , that pan is incredible and no doubt makes the mac and cheese even better . Wish I could find one like it I would buy it in an instant . Thanks Chef John .
I don’t like bake in oven Mac n cheese. For a long time as a kid we ate macaroni hot dish way to much so.. thank you Chef 👨🍳 John.. I’m gonna try this one.
When you discovered this recipe, were you perhaps in your college days and under some sort of influence? ;) Alongside that double sided cheese grilled cheese you made?
