The Perfect Mac & Cheese Recipe From Home

Be sure to cook. Welcome back to another episode of Be Sure to Cook. Today, we're gonna be fixing homemade macaroni and cheese, my style. So get ready and let's do this. Okay, I've got about three cups of boiling water. I'm gonna add about a teaspoon of salt and I'm gonna stir that. And my water is already boiling, so I already got to prepare it. I'm gonna add about one and a half cups of elbow macaroni and I'm gonna cook this al dente style. While this is cooking, let's get started on our cheeses. All right, I'm using some block cheese here. You can use whatever, cheddar, Velveeta. I'm gonna use, because it's just a small one that I'm making, so I'm gonna use about a big big block. I don't know how much that is, but I'm just gonna use a big block. I'm not gonna use anymore because I'm gonna be dealing with a lot of cheeses here. Okay, I'm gonna cut this up in small blocks. It's very easy and very simple. You don't even have to use the block cheese, but I like the block cheese. It's creamier. It's better. You can use any one you want. They have different kinds and they even have kinds that are not Velveeta that are better. To me, that tastes a lot better than Velveeta, but I mean Velveeta is good, but it tastes just as good. Or you can just use plain old Velveeta. Okay, here you want to make sure you don't want to overcook your macaroni and I want it al dente. I mean really al dente because this is gonna go in the oven. So I'm just gonna look at it and no not quite. About a couple more minutes. So far this has only been in here for five minutes. Okay, I got a plate to catch these cheeses. I'm shredding up some good old Parmesan cheese and this is a you know Parmesan. H Parmesan actually. H Parmesan and I'm not I'm gonna get uh, I'm not even gonna get about I guess it might be maybe a half cup. I'm not even a half cup because I'm making a small one. So I'm gonna tell you the cups. Everything to be on the bottom of your screen the right measurement and everything. Sometimes I get to talking. I just get to talking. So About a half a cup, that's what it came of Grated Parmesan cheese. Put these to the side and let's go ahead and grate our other cheese. Our other cheese is gonna be H Ostiago. I love Ostiago cheese. It's got a little kind of funky smell to it, but it is delicious. I use this cheese a lot. So I'm gonna grate some of this and I want about a half about the same, a half cup. So let's grate this up. Okay, so on my board I'm scraping up all this cheese and that's about a half a cup of this and I want to mix these. I love these cheeses. I use these cheeses a lot for different foods and different things and I fix and prepare. These cheeses together go great. But I'm also going to be doing it with some Velveeta. And then I've got another cheese that I'm gonna be also be using. I'm gonna use some grated Parmesan cheese and I'm gonna use a half a cup of also that. And I'm gonna mix all these different cheeses up. It's clumped up in the in the jar. It's just grated Parmesan. You get that at any of your local stores and I'm just gonna mix all that up. And we're gonna get to cooking this. So let's check our macaroni. I'm gonna be adding 1 1⁄4 cup of margarine. I like to use margarine. I also got regular butter, but margarine, it's got a little water in it and that's what I want. This is a very fattening macaroni cheese and you're not it's not it's nothing nothing light about this dish. So I'm using 1 1⁄4 cup of margarine butter and I'm gonna melt this down. I've got a cup of milk. You can use whole milk, but I actually I'm using 2% or you can use 1%. So I'm gonna be using that and I'm melting that down. Okay, I'm using 1⁄4 teaspoon of nutmeg. That's just me. I like nutmeg in my my famous macaroni cheese. And I'm just gonna put that in my butter and I'm just gonna let that whisk that in there really good and let that continue to melt. Okay, so that butter is gonna be a lot of butter. Then I'm adding 2 tablespoons of heavy cream. That's really heavy cream. I'm gonna mix that heavy cream inside that butter. I have a cup of milk here. I'm gonna take this and get out my spoon. And I'm going to mix. I'm gonna pour half of a cup of milk in there. Then 1⁄4 of my famous Mrs. Dash blend seasoning. Then I'm gonna add some black pepper. Just a little black pepper. If you're using I'm using cracked, but you can use ground. If you use ground, just add 1⁄4 of that too, if you want. Or half of that. Or just shake whatever you want in the black pepper. Okay, now that's hot and good. Remember those grape cheeses that I had? Those block cheeses? I use a little because I'm making a little bit. So I'm just gonna melt this inside here. And I didn't use all of my milk. I put a cup of milk, but I used half of that cup. And I'm saving the half a cup just in case it gets too thick and I need to thin this out. So, just set a cup of milk to the side. Just in case you need it. And more likely you probably will. It might get thick. And if you're making more, then you will probably need that. If you're making a large thing, because I only use like a cup and a half of macaroni shells, and I cook them al dente. Where they're thoroughly cooked. Because this is gonna go in the oven. And you want to set that, you know, set this for this. But if you're making more than that, like two cups or three cups, of course, you're gonna need more cheeses and you might need that whole cup of milk. Okay, that is smoothed out. Now I'm gonna add in all those grape cheeses and I'm gonna be stirring for a while. See how it's getting? It's gonna get thick and it's gonna be good. You're gonna have to stir this for a good while because this cheese has got to really melt and it's got to get very creamy. So keep stirring. And as I'm stirring and getting this creamy, I'm gonna add in one half teaspoon of parsley. Okay, I've been stirring for a while and these are almost melted. I can see a little bit of lumps in here and I want this smooth. I'm gonna add three slices of American cheese and I'm gonna get these melted. These are just the regular slices that you get for a sandwich slice or you can go get these or you can do white American. I usually do white American, but I'm not, I'm out of it. But I'm making it this way this time and you can use white or you can use yellow. And I'm just gonna stir this in and get this all together and that's smoothing this out. As I'm smoothing this out, I'm gonna add just a little bit more of my milk. So I add it as I go as the cheeses keep building up. Add more milk, just a little. Pour it in a little and it gets to get real kind of thin on you. Keep stirring. Okay, that leaves me about maybe 1 1⁄4 cup of this milk. I'm going to put an egg in here and beat it up with this milk and we'll keep stirring this until we do that. Okay, so I'm beating it up very, very well. It makes these measure cups down. So as I'm stirring this, took it off the eye, it's hot. I'm taking some milk and I'm just gonna temper it and I'm just gonna beat this egg in here really good. It's not gonna scramble or nothing and I'm pouring just a little bit and I'm beating it and I'm cooling it down. And it's the egg milk mixture that I put in here and I'm just going to mix this up really, really good, really fast. Okay, there we go. Yeah. All right. So that is my cheese sauce and some of the the Parmesan cheese is in there. You can actually put this back on the eye, but you know, we're not. We're going to stick our macaroni. We rinsed off our macaroni and we're just going to place the macaroni inside here and mixing this all up. So there we go. Thank you. All right. And it's still warm. Now, by rinsing off the macaroni when it was half cooked and it was still semi kind of raw, what we did is we rinsed it out, stopped the cooking process and we slowed it down so we can mix it with our cheeses because this is going to go back in the oven and can finish cooking. So I'm going to put this in some ramlets. Now if you want to with this, you can do do it with some bacon if you want and it's really good. That's another dish of mine that I do with the bacon, but today I'm making just regular macaroni and cheese. That's another show to make a different kind. Stay tuned for that. That's coming up. Okay, let's put these in our ramlets. Okay, I'm taking some butter on my hands and I've already did one, but I am gonna put butter in my ramlets all the way through because I want that nice crispy golden brown. Can you see guys? I'm done. Sorry. I'm getting wild over here. Okay, so I've done about four of these. It's like I said, I wasn't gonna make a lot, but look guys, look over here. It looks like a lot to me, don't it? I always say I'm not gonna make a lot and I end up getting in there and I'm like, oh, this is a lot. This is a lot, lot, lot. Okay, I guess that still had a little water in there. Okay, so it's not spreading like I want it. Come on. All right. So let me wash my hands up because these have been all buttered. I've got four of these. So let me go wash up. Okay, what I'm gonna do is I'm gonna add some parmesan. You know the parmesan you get at the store, the powdered kind, but you want the good kind though. This is actually Italian parmesan. Italian blend five blend cheese. I'm gonna put a little bit in each. I'm gonna take this cup and I'm going to spread it all the way around. Okay, now I'm gonna spread it all the way around here till it covers all that butter by putting it in another one. Yeah, do the same as this one. It's fine. And I'm doing to the edge all the way to the edge because I want every bit of that parmesan. See that? And then what's left if I don't have any, if I have any left, it's going to go into the macaroni. I'm going to mix it up because it was already in there in the first place. There you go. Mix that up. That's it. Now if it gets a little too thick, just add you maybe a half teaspoon of milk. So what we're gonna do is we're gonna take these and we're gonna fill these babies up and it's gonna bake. Oh, it's gonna be so good. And we put them in here and we want to make sure that we got the butter on there because the butter is going to make it nice and crispy. Oh, we're gonna plate these up and it's got look at that and wait till you see another macaroni cheese I'm gonna make for you all and y'all gonna love it. Y'all gonna say oh my god, that's delicious. I never thought about this. Honey. I'm really into doing different things. I love it. I love cooking guys. I've been cooking ever since I've been six and I love it. Okay, this is the last one. See I didn't make that too much. See because later on when these are gone and you fed all your your guests with these everybody gets their own macaroni and cheese so you don't have to worry about you can fill these little things up like this and everybody gets their own macaroni and cheese. So what we do now is we're gonna put these on a baking sheet. Lay them on a baking sheet. Put these in 350 degree oven for about 20 to 25 minutes. Make sure you keep checking to make sure they're bubbly and it's really nice. Now on this I'm gonna do something else. Okay, I got these on my baking sheet and you know what I'm gonna do? I'm gonna take some shredded mayo cheese on top. These are extra cheesy and I'm gonna sprinkle extra a little extra cheese on top. I don't want a lot because it's already gonna be baked good with all that cheese inside there. Oh my god. I got all kind of cheese. And this is a mild cheddar and I got it mild. You can use extra sharp if you want. It depends. Look I got cheese on my hands. Just a little bit. Oh my god. These are so delicious. Okay. Then on that top of that I just want to sprinkle a little parsley. Not posse. I'm sorry. Parsley. Just a little parsley on top to make it look really pretty when that cheese bakes in there. Oh my god. Look at that. These bad boys are going right into the oven at 300 and uh-oh, don't want the cheese to burn. This is on a clean aluminum foil just in case it don't mess up my pan. There we go guys. These are happy and they're screaming and they're going in the oven. Okay, 350 to 50 degrees for about 20-25 minutes. Check them often and make sure. Okay, here they go. All right guys, look at that. I've got these out. They're bubbling. Look. Look at here. Bubbling. They're delicious. They're done. They're ready and they're going to be delicious. These are my macaroni and cheese. Let's plate this up. Okay, guys and here it is. My mac and cheese and I hope you all enjoy it. I hope you like it because you know what? Guess what? You and me made this together. We did this together. You did this. You made this. Me and you and guys I'm, so glad that you came here to watch the show and I hope you come back for more dishes and more exciting times. I love you all guys. Please share, subscribe and like to our YouTube channel. Bye