First found you when I was going through paramedic school and needing recipes ideas to feed the guys at the firehouse. Since then your videos decide what Firestation 1 eats that day and we all cant thank you enough! You're the man Bri!🤜
More proof that my assertion that Brian’s site has a much higher proportion of “I’d actually cook that” recipes than any other site. Plus, it’s not just American fare..there’s a great selection of really approachable and delicious recipes from around the world.
Just made your baked Mac and cheese on Sunday ... My daughter had told me to stop trying to make it because I just don't have the "cooking gene" in my family 😢 But wow it was a total success I've just earned my stripes for Mac and cheese thank you ❤❤❤
The problem with pre shredded cheese is the anti cake powder they add to keep the cheese from balling up. I'd prefer to use stuff shredded via box grater. Cheers Bri!
I just made mac and cheese tonight then this video popped up. Turns out my recipe is similar to your top tier one in that I make a bechamel base. But my difference is that I usually rummage through the fridge for whatever cheese has been opened and forgotten about. Usually it's all dried up and cracked, and can be hard to dissolve, but usually has a decent sharp taste.
*(This comment runs for a bit longer than I intended)* I have a couple of "hacks" (I hate this term) for making cheese sauce that is still stable and smooth enough when hot, but not as full of sodium as the standard commercial ones are (around 600 mg per 100 grams instead of double or more): As you said, a key ingredient in cheese sauce is sodium citrate, which helps untangle the milk proteins and create a smooth emulsion. The often called-for sodium citrate concentration is "2% to 3% of cheese sauce weight", but that doesn't say much because what matters is the cheese protein component, which can vary between recipes. I would say it should translate to "4 grams to 6 grams sodium citrate per 25 grams of cheese protein [which is about the amount found in 100 grams of most semi-hard cheeses]". As mentioned, that ratio along the addition of salt to compensate for the cheese being diluted results in sauces that go well above 1,000 mg of sodium per 100 gram. I found that I can halve the sodium citrate concentration to 2 grams per 25 grams of cheese protein, add a thickener such as xanthan gum at 0.05% to 0.1% the cheese sauce weight, and after blending using an immersion blender get a nice sauce that doesn't separate. It depends on what the sauce is for, but I generally add 1:1 milk to cheese and instead of salt I strengthen the cheesy flavor using 0.75 grams of MSG per 100 grams of sauce. And regarding sourcing sodium citrate, we don't have it over here at standard shops but one can buy citric acid and sodium bicarbonate everywhere. 1 mole of citric acid and 3 moles of sodium bicarbonate, dissolved in liquid, react to produce 1 mole of sodium citrate; that translates to 1 gram of citric acid + 1.3125 grams of sodium bicarbonate = 1.343 grams of sodium citrate. So in my suggested low(er) sodium recipe above, per 25 grams of cheese protein (100 grams of cheddar/gouda) I add 1.5 grams of citric acid and ~2 grams of sodium bicarbonate to the melted cheese and milk (it will foam a lot).
@@ClearlyPixelated No problem! I notice I didn't summarize to a line-by-line recipe, so to make it simple: 100g semi-hard cheese 100g milk 1.5g citric acid 2g sodium bicarbonate 1.5g MSG (optional, recommended) 0.1g xanthan gum Spices to taste 1. Melt cheese in milk on medium-low heat. 2. Add citric acid-sodium bicarbonate and mix well; if your pot doesn't have a lot of clearance, add little by little so it doesn't overflow with foam. Remove from heat. 3. Add MSG and xanthan gum and blend using an immersion blender until smooth. 4. If the sauce is to be used later, transfer to the fridge after it has cooled down (you might want to mix it a couple of times as it firms up in the fridge).
Is this what I need to add to my cheese sauce to stop it separating / curdling? I’m in the UK and the closest we have in standard shops to American cheese is the packs of orange processed cheese slices, and closest to sharp cheddar is what we call mature cheddar cheese (in blocks or pre grated, but then they add an anti caking starch to it). My mum always taught me to make a roux first with melted butter, flour and milk. Then add the cheddar, then the macaroni. I don’t have what I’m doing wrong because my cheese sauce always seems to separate and curdle, especially when it’s cooled (and reheated) 😭
@@Bea_Rosy If you follow the instructions on my second comment it should not separate. If you don't have citric acid, sodium bicarbonate and xanthan gum you can probably find it locally (online or otherwise). There are also some obscure brands offering (tri)sodium citrate, but the cheapest and safest way I found is making it yourself using citric+bicarbonate. Also, because the ratios are quite small, if you don't make a huge batch of cheese sauce you will need to measure using a scale with steps of 0.1g or smaller.
@@samw2299’us’ here clearly means ‘food creator audience members that did not know about the method prior’. Adam didn’t invent it, but it’s no stretch to say that he is exposed a lot of people to it.
My favorite recipe is similar to #3 and I use gruyere, cheddar and Reggiano parm (sometimes gouda instead of gruyere), and always start with an onion brulee. Nutmeg and lots of fresh black (or white for the funk) pepper is sort of mandatory for me, and I stir in crisped pancetta or prosciutto, then top with panko mixed with microplaned Reggiano and put it under the broiler to crisp the top.
Bri! Ive been making your taco beef recipe a lot, and last night I made your sloppy Joseph recipe for the first time. I LOVE both recipes, and I want to declare you KING of ground beef recipes!
@cassieoz1702 because it melts better for things like burgers, but making it yourself means no artificial chemicals, and whatever cheese combo that you actually like. It's no easier or more difficult to obtain.
We just used cheddar but the best method is how we were taught to make Mac & Cheese in high school. In addition to pepper (both black and white) to taste I also like to add a pinch of cinnamon. Gives it a nice warming kick
Hey Bri!!! (Please read this lol) first time long time sort of deal. You've actually helped me a bunch be a quality home cook and the basin for a lot of my knowledge of home cooking, especially pizza!!! With that being said, this video came out in impeccable timing, as I agreed to make Mac & Cheese for my fiancé's cousin's wedding next month. I think your option #2 is exactly what I want to achieve to provide this dish to her family. My mom has a tried and friends recipe that I just don't think will work because I'm trying to prepare this in an electric rotisserie style of pan for ease of comfort (you catch my drift I'm trying to keep this short) My question is, if I took recipe #2 and multiplied everything by my desired number of guests, would you anticipate the recipe would be copied and pasted? Maybe hold back on (x,y,z) ingredients because of...??? Sorry for the long comment!
I really enjoyed this video because it explains why certain products work well when you make these recipes and why others won't work out. The video doesn't drag on. There is nice pace and all the steps are understandable. Also, several ingredients may be difficult for people in certain areas to find so alternative products are mentioned. The video is done with a fun intelligent humor. Nicely done.
My preferred mac and cheese more closely resembles the "better" one here rather than the "best" - I find roux-based sauces a little grainy, dulls the flavours of the cheese, and often ends up quite thick especially if baked in the oven after. Personally much prefer a looser, more saucy mac and cheese - so a combination of cheeses + evaporated milk and sodium citrate to emulsify
I agree about roux based cheese sauces He adds mascarpone which is not a trick I’ve tried - I’m wondering if this improves the texture of the roux based sauce.
The American cheese slice info is so underrated. I’ve been adding it to mine with the mature cheeses and it just allows the sauce to hold so much more structure. A great alternative method for these is to cook the pasta significantly less, then bake the whole thing with some more cheese and the breadcrumbs on top. The crispy topping adds an extra cheese flavour and texture to the mix that’s so good.
I agree about the cheese, I always grate my own … however I use a countertop suction rotary cheese grater. I have carpal tunnel, the speed in which these inexpensive devices Grate huge block of cheese it’s worth the kitchen space.
Just tried the "Better version" - Mind blown how awesome and easy it was. Had to 1.5x the recipe since I didn't have an 8oz Evap Milk and that lead to fun with pot sizes 🤦♂ Lessons learned. I can 't wait to make this again.
The last recipe. The others work, but this is the first time I haven't seen a Mac and Cheese recipe call for heavy whipping cream or evaporated milk. I personally use 2% milk, but I also understand how whole milk will make the sauce sinmering process quicker.
My ex wife made brilliant macaroni and cheese, and I forgot how she did it and I cannot ask her for the recipe (many reasons).... The last one, without the breadcrumbs, was it! Thank you!
My mac and cheese is between 2 and 3. I make a mornay with half extra sharp cheddar and half colby, monteray jack, or colby jack. Plus i use mustard and wostershire
Every time I'm craving a dish somehow within the next few days you come out with a video with that exact recipe! Thanks so much for sharing this! definitely gonna be part of the weekly rotation especially for fall!
Why not use the better cheeses with the sodium citrate and hence, by doing so, avoid the liaison (flour or corn flour/starch). Personally, I find bechamel/Mornay sauce to be a bit grainy but there we are. Am sure all 3 variations (yours) taste lovely
I spent a lot of last year sciencing this for myself, so It's super gratifying seeing my conclusions going right into the Great version lmao. I even did the breadcrumbs and my Texan ex was mortified, same with the cheese singles
Really appreciate you explaining why the American Cheese was important- specifically for the Sodium Citrate. We don't have it much here in the UK, but I was able to find an alternative that has those qualities and hopefully that will do the trick. For other Brits, it's Dairylea Slices that seem to fit.
Brian! Please try to recreate Home Run Inn pizza at home. I left the area a few years back and ive mastered deep dish and thin crust. Home Run Inn is so unique though. Please help!
Love the video. I had seen you do the cornstarch and shredded cheese mix in one of the your prior videos and I've been using it to make my Mac and Cheese ever since. Everyone loves it! Such an awesome cooking 'hack'!
The step order of the written recipe is different the the one Brian gives in the video. I am sure it doesn't matter but I will try the video version next time I make it. It was delicious. I don't plan to make Mac and Cheese any other way now. This is easy!
The best mac and cheese I have ever made was made using extra béchamel I had made for lasagna. I made way too much béchamel for the lasagna, so I grated in a bunch of cheese. I didn't add much in the way of seasoning cause I had already seasoned the béchamel for the lasagna. The nutmeg in the béchamel wound up playing the same sort of 'wake up the flavors' sort of role that I had used cayenne or mustard in previous mac and cheeses I had made, but it did so in it a unique and delightful way.
Another banger of a video, Bri! Looks amazing. My only note, and it's purely personal preference, is that I feel like anything gruyere does, manchego does juuuust a tiny bit better. A little nuttier, a little saltier, a little more flavorful overall. But I'm looking forward to trying this recipe!
Man, I might be trying to get too bougie with my mac. I boil my pasta in either vegetable or chicken stock, and even then I'm cheating because I use better than bouillon. To be honest, I assume it gives it a worth while taste, but I bet you I wouldn't be able to tell the difference one way or the other blind folded. My go too's are pepper jack and smoked gouda. Other than that, I'm glad I've been doing what the pros like you do brother! Awesome content, thanks for sharing.
The panko bread crumbs are perfect. Reheat any leftovers in a saucepan with a bit of milk and then sprinkle on some more breadcrumbs. This makes stovetop mac and cheese the winner over it's baked brother IMO. You can also add crab to the mac and cheese and season the breadcrumbs with Old Bay.
Kraft came out with one for awhile that you started with a roux, it was better than any other store bought, I was literally just thinking, I need to find a recipe since they don’t make that any more. Perfect timing.
I've used your earlier Mac n Cheese recipes a lot - either your Cacio e pepe version or I do a mix of English Cheddar, Red Leicester, and some Old Winchester (which is a UK hard cheese a bit like a parmesan/gouda mix) with black pepper, mace, nutmeg, cayenne, lemon zest and bayleaf. I approve the use of nutmeg in your best version - do try some mace as well!
Eating mac and cheese while I watch this! :D My own technique, sorta, where I make the sauce from about 50/50 goat chevre and Greek yogurt. It's super tangy and creamy and EASY.
I've started boiling my pasta in a 50/50 mix of water and milk, and by the time the pasta is done cooking I just dump some american cheese(and whatever flavor cheese you want) in and mix it up and it's all good. By far the quickest "good" Mac and Cheese that I've made.
I’ve made mac and cheese the third way since my mum taught me as a kid, interesting choice of cheeses. I’ve experimented myself with different types and my current favourite is about 2/3 mature cheddar and 1/3 Gorgonzola. I’ll see if I can find some taleggio to try this one. I can’t get behind American cheese though, maybe it’s because I wasn’t brought up on it but it tastes weird and chemically to me. Chopped up crispy bacon is also a great alternative to the breadcrumbs 😊
Great video, Bri. Only thing is, I would prefer your "better" recipe as I am not a fan of the crunch stuff in my gooey-stovetop mac & cheese ... and I am also not that fond of backed either. Just add some black pepper when you serve that "better" dish and it has been elevated to the "best" version.
These are great! The evap milk and cornstarch hacks are so useful! For the high end mac, I’d use cavatappi instead. It still has that mac n chz kind of shape but fancier and has great sauce to pasta ratios. Shells always hold too much sauce to pasta for my taste.
For a lobster mac & cheese, to which of these would you add lobster chunks? The 3rd recipe already seems over the top. I would think adding lobster to that would just be too much. Maybe the 2nd recipe? But if you're adding lobster, I'm guessing you would want to have a little less sauce as well to let the lobster shine through a little more. ... I don't know. I've not done this myself. Brian, I'd be interested to hear your thoughts on lobster mac & cheese. Thx again for another great vid!
My pro tip for Mac n cheese, steep your milk! Put your milk in a sauce pan with a quarter onion, some garlic, whole black pepper, garlic, sky is the limit really so whatever you think might be good. Use that steeped milk to make your roux and cheese sauce
I thought about something watching this: what are the types of salt you use for seasoning pasta/potato water, general cooking, and finishing? Is there much a difference between different salts? I've been using flaky Maldon's for everything except seasoning pasta/potato water. I feel like I know it's saltiness well so can gauge better. But also it feels a bit too fancy for general cooking...
For the "good" mac, if you want a little bonus flavor, instead of adding the last splash of milk, add a couple tablespoons of sour cream for that tangy flavor of a fancier cheese, but using something you've already probably got on hand. If you think mac & cheese is bland in general, try a dash (or maybe two) of creole or cajun seasoning. You just want to have some extra flavors in the background without overpowering it. And by adding just a little at the end, you get some heterogeneity where some bites are more herby than others.
Couple of Questions here. Can bacon fat or another animal fat be switched in for the butter? For that second recipe, can I skip the American Cheese slices and still have a good sauce. Can I use an egg yolk to better emulsify the sauce?
