Today i make mac and cheese from a school dinner recipes book from the 60s 70s 80s. The Wanderer Travel Vlogs. / @thewanderertravelvlogs Peckish Corner. / peckishcornerfoodreviews @Peckish Corner @TheWandererTravelVlogs
Looked ok to me Keith, all I would say is putting more cheese on top and popping in oven for a bit to brown would be nice 👍 by the way I watched your Yorkshire pudding review the ones you made were great 😃
It just had to be Mac and Cheese 😂😂 still, at least it’s gone now. Also. Thanks for the shoutout mate, I really appreciate it, it genuinely means the world and to see you shoot up has been a pleasure to watch. For those that want to join me, I will be doing, not just food but when I go international, I’ll be showing all the sights and sounds, plus good food of course, I have my eyes on Osaka Japan for October, if they open up for free movement. Thanks again Keith, you’re a great guy.
'Roo' it's French. I love macaroni cheese if it's brown and crispy on top. No way can I bear it done in a saucepan nor should the milk boil. It is supposed to be oven baked and add some garlic and black pepper. Then it is totally different.
Amazing hw we moaned at school about the dinners but as we got older we remeber and miss the em so much i did love the fish fingers and the mash always had the left over bread crumbs scraped off them big silver trays 😋
Don't boil the milk, just simmer it. You also need to stir the cheese constantly and keep it on a very low heat (or off the heat) while you do, as otherwise the mixture won't emulsify and you will end up with a gritty texture. If you add a big blob of processed cheese or a cheese slice it will help develop a silkier finish as they contain emulsifying salts. You'll also need to add salt, as even though cheese is salty, it won't have nearly enough to make the final product seasoned adequately. I imagine that without the salt this probably tasted like slightly cheesy wallpaper paste. You should really add salt to the macaroni when boiling it too. Traditionally the tip is to have the water as salty as the sea. Mustard powder is often buried away in a random part of the supermarket and not near the spices and herbs, but they usually have it. You can use Dijon mustard instead though (much better for this purpose than English mustard). Not intending for this to sound arsey by the way, just some tips I've learned when making macaroni cheese! I think this recipe was pretty rubbish to be honest, as 200g cheese contains nowhere near enough salt for macaroni cheese. All the best
Agreed. I've made this meal many times. It always requires plenty of salt. If you can mix some saltier cheese like Pecorino that may help but common cheddar alone isn't enough.
@@itskeithnNat it's quite hard to get silky macaroni cheese as it's very easy to turn gritty if it doesn't emulsify. I don't know what that recipe book was but it didn't look the best. I'd look at some recipes from America as they tend to excel at mac and cheese
Looked alright to me! And I know it's not in the recipe but if you shoved it in the oven for a but it'd brown and thicken slightly. You'd still hate it though 🤣
Wow Keith that mac &cheese looks amazing! It's one of my favourites! Do you know what makes it taste even better? A little marmite stirred into the cheese sauce! Yummy 😋
Haha, I did laugh at your pronunciation of roux!! REWKS !! It's actually French, and pronounced ROO! .. but this is why we love ya!! Keep up the great content.. I'm sure you're helping out a few students who have no idea how to cook! Regards to Nat too x
Got to admit my mac and cheese comes out of a packet, or those frozen ones from farmfoods, so nice one at least you give it a go, but I'll still to the packets
Lol, I’ve only ever really enjoyed macaroni cheese very few times before. To be fair, yours looked like a good one - I think it might have been even better with cheesy breadcrumbs sprinkled on top and then baked for a bit.
Looked spot on mate, only thing it would been better with extra grated cheese on top and into the oven to brown it a bit. But as you say if ya don't like it, ya don't like it haha. Can never have too much cheese 😄
You two had us in stitches. I'm with you cannot stand the stuff my daughter on the other hand can eat it in bucket loads. Must be a teenage thing. Reminds me of baby food. Maybe in the oven it might of crisped it up. But I wouldn't waste my pennies warming it up lol
I make mac n cheese but as a pie,bajan stylee(Barbados).My gf is mixed bajan and so i learnt how to make it as it's one of her favourites.That looks good to me and as a 1st attempt you gotta be happy with yourself,even if you don't like it.Good on you mate👍✊👍
thanks old food guy, im learning to cook like said, im making my first pasta bake mate so this video helps me lol im 36 year old haha. love from cornwall as always
Looked ok for a first attempt ofg your sauce didn't have any lumps, the pasta definitely needs some salt added when it's boiling. Do your lads like mac and cheese? 🙂
I love macaroni cheese. It looks and tastes a lot better if it's browned in the oven or under the grill. Don't put so much cheese in if you don't like it!
Lol that was funny keith bats face classic its probably the worst food on the planet but my daughters love why a dont know carnt even stand the smell of it me knocks me sick a love the way you spin the wheel when you have told us on the thumbnail lol great review though keith loved it
The sight of Mac and cheese makes me gag. A great aunt made me finish a huge plate when I was young. Never got over it and can't eat any food of the same colour and consistency
A roux (pronounced ROO) is the base for many sauces and essentially is a thickener for the liquid ingredients that follow. A note to add. Italians actually save the water from the cooked pasta and use some of it to use in their sauces. Apparently it enhances the flavour. I love pasta, I adore cheese; I too cannot stand macaroni cheese! 🤔
@@asseyez-vous6492 Yes, making a roux is the first stage in making choux pastry. Choux as in profiteroles resemble small cabbages, which is where the name came from originally. However, a roux as a base for sauces is meant to be made using browned butter.
I'm a little surprised you're making dishes that neither of you are going to eat.. I'm sure your viewers would understand if you just cooked the dishes you like!!!
