1 Dollar Fancy Mac and Cheese | But Cheaper

so mac and cheese isn't really expensive when you go to the store but it sucks but when you go to a restaurant when it's great it's this much for one bowl when you could be making it at home just as fancy for this price right here that is but cheaper [Music] so as i said when you go to a restaurant you get yourself a nice fancy mac and cheese there are whole mac and cheese dedicated restaurants and they're great don't get me wrong i'm not trying to knock them they're fantastic you don't have to make it all sorts of flavors but it is expensive i've seen 25 mac and cheese for a single bowl bro what inflation is real do you read the economist i don't but what i do want you to know this entire pasta dish this entire macaroni dish can be just as fancy just as cheesy just as good have that baked quality that everybody knows and loves just a small price don't you want to save money i'm assuming you do because you're on this series or maybe you just watch hey thanks for the dedication okay with all that said let's make this shall we this is going to be a quick one so you're welcome we recently had a conversation of homemade pasta versus store-bought what's cheaper is there a better one tasting really there isn't a gigantic difference per serving in terms of price so it comes down to what you really want texturally of course homemade's gonna be better but a poster extruder isn't exactly the most cost-effective thing in the world so with all that being said one pound of macaroni it is i hope i don't need to overexplain boiling pasta here right bring a pot of water to a boil season it aggressively with salt you are always going to want to season it borderline as salty as the ocean it is the secret of a proper pasta once it's out of vigorous boil add in your macaroni and cook for just one minute under the original package directions it's around eight to nine minutes now while that's going let's make our mac and cheese sauce which from a culinary perspective is really just a mornay sauce so uh we've had this combo but you know how i feel about that first in a large bowl combine two and a half cups or 470 grams of monterey jack cheese and two and a half cups or 470 grams of sharp cheddar now buying a whole block can sometimes and usually be less expensive than if you choose pre-graded and also pre-graded really sucks i mean it is awful for this purpose then tussle that together until thoroughly combined and that's your cheese mixture next in a large pot add half a cup or 112 grams of unsalted butter heat that over medium heat and once all that butt is hot and melted whisk in half a cup or 75 grams of all-purpose flour let that cook for one minute stirring often then gradually stream and whisk in three cups or 700 milliliters of whole milk and one cup or 240 milliliters of heavy cream was that together and as soon as that is hot add in one and a half cups of your cheese whisk that in until melted then once uh melted add in another one and a half cups of your cheese whisk that in until melted and hot and that's your mornay sauce so silky and cheesy it's as if the drapes of cheesy valhalla are glazing the very earth that we stand upon then just season that to taste with salt optionally you can add some fresh grated nutmeg but that is completely optional and not necessary so i'm not adding it to the price all right i'm not anyway drain your macaroni place that hot mac into your cheese sauce and fold together until thoroughly combined and just lovely please coat this thoroughly you know how i feel about having to talk about bald spots on chicken please please anyway get yourself a 9x13 baking dish grease it lightly add in half of your mac fold by half of your remaining cheese then the other half of your mac perroni then optionally toss the remaining cheese before you top it with 2 teaspoons or five grams of fresh thyme leaves till thoroughly combined and then finally add all of that to the top layer of your mac and cheese and maybe you can add a little extra cheese if you want but be aware that will cost extra because you added extra now all you gotta do is pop it in the oven set the 350 fahrenheit which is also 176 degrees celsius for 20 to 25 minutes or tell jesus from there you can either blast it with your broiler or you can hit it with a kitchen torch until it's browned to your liking now all that's left is a big beautiful spoon but uh nothing comedically large i beg of you don't get into your mac and observe the many many cheese pulls worthy of an angel's tear plop that bad boy onto a plate and let's find out if we made a mac and cheese for this price that can hold its own against a significantly more expensive counterpart okay so we have mccaroni and jeez this is one of the most basic things in the world that already comes cheap as we all know okay but this is fancy we made a roux and then we made a bechamel and then what else did we make a monet sauce i think kraft is making a mornay sauce see there's another trait about mac and cheese before i even eat it and it's this by the way all i did was this i just picked it up and it was just like there's so many layers and experiences of cheese in this for this price per person that's better than any store-bought box mac and cheese you're gonna get you got multiple layers of texture you have a little bit of chew from the cheese in the middle the stretch the crunch of the caramelized cheese on top or brew laid i should say and of course the macaroni is cooked perfectly it has the right texture you could replace the macaroni with any other pasta that you want but this is obviously the cheapest option if you want to raise the price slightly but also have a different eating experience you could use something like this okay but the choice is always yours the the only thing i want you to consider kind of regret doing that i wanted to eat that the only thing i want you to consider just making your own gosh darn mac and cheese of course this is a pretty common typical recipe i just want you to wake up to the reality of it all okay you want to know what else is full of cheese pulled dreams and perfectly al dente pasta [Music] all right guys and that is it so we made our mac and this if you think about it mac and cheese is kind of like a french italian combo right roux bechamel mourine and then you put the pasta huh french italian wow one of the few things in america that's kind of got some culture to it everything turned out perfectly was exactly what i wanted there was no difference in flavor between this mac and cheese and any other mac and cheese that i've made on this channel before and yet it was made with the thought of your wallet in mind no sacrifice in time that it takes to make it's easy no sacrifice and flavor and it's cheap what else do you want we're giving you what we want anyway i hope you enjoyed this video and if you did leave a like subscribe and i will see you next time uh [Music] you

Channel: Joshua Weissman

Views: 2,798,659

Keywords: sat bawl pro, joshua weissman, baked mac and cheese, oven mac and cheese, mornay sauce, bechamel sauce, bechamel recipe, french mother sauces, cheap recipes, joshua weissman but cheaper, joshua weissman but cheaper mac and cheese, mac and cheese, cheap mac and cheese, but cheaper, macaroni and cheese, macaroni and cheese recipes, cheap easy meals, cheap easy recipes, easy cheap meals, baked macaroni and cheese, how to make bechamel sauce, homemade mac and cheese

Id: sn2vSehRHZQ

Length: 7min 4sec (424 seconds)

Published: Sun Aug 29 2021