$3 Mac 'N' Cheese Vs. $195 Mac 'N' Cheese

here we go season 3 get the crew back together oh look who we found here the world's favorite cinnamon roll Adam and drew what's up man what is that shirt let's talk about this is a great shirt this is fashion see now you got a shirt now you got a dark hole oh love in the stuff gross all right mac and cheese let's go Niki's let's go welcome back boys today on worth it we're back for season 3 we're gonna try three different macaroni and cheeses at three drastically different price points to find out which one is the most worth it at its price macaroni and cheese this was it worth it Oh worth it little rusty here kids love mac and cheese I love mac and cheese I'm not a kid you kind of are we're on our way to chef Maryland it's a soul food spa expectations hi well let's not delay wait hard oh okay you're still rolling no it's not welcome on chef Marilyn all right how are you well today I'm gonna make my macaroni and cheese and then hopefully you'll be able to sample some of the other food that we have on the line yeah how did you get your start in cooking as a youngster I didn't cook I just think I was too cute to cook I just started cooking at my house and people were coming everybody wanted plate and before you know it I had opened up a restaurant and we walked into your restaurant this is the friendliest staff I've ever seen well my roots are Louisiana and coming out here to California my parents never want us to lose our southern hospitality I'd love to make people happy and if it can be through your stomach to have a soul food restaurant you have to have macaroni and cheese greens and yams my macaroni and cheese people love it they go crazy oh and it's a real simple recipe you boil the macaroni and then I use cheddar cheese and I use Monterey Jack and then American cheese with canned milk I'll put about twenty six cans just to make it milky and creamy and then Laury Laury just icky no salt no pepper none of that it's just real simple and then you put it in the oven and it melts itself I used to have to melt the cheese and the butter and everything else takes too long this way I can keep the Mac coming you can Mac comment the comment and expertise I love that too the first meal of the seasons whoo that is random Wow it is a straight-up lollipop how's yours it's great I don't want it all righty oh yeah we both got mac and cheese we both got greens we got the fried chicken but I threw in a piece of wasps tail we agreed to get the same thing I know but agreements are made to be broken all right let's eat oh yeah you're gonna get there the crud to the bite right there mmm slightly overcooked right there on the end worth it season three Cheers it's the good stuff dreamy it is very creamy that's dreamy oh there's a lot of different cheeses happening in there and you look inside here look at that what is la dirar and the cheese melted on the interior of a macaroni I love the slightly overdone cheese parts that's my favorite all about that crusty cheese interplaying with the creamy cheese oh it's really mac and cheese his job to play second fiddle to a lot of foods I think everything's playing second fiddle to this mac and cheese today really yeah impression Maryland even though she did give me a hug and she rubbed my belly I don't know where it came from she said god I believe it chef Maryland keeping it tight in the kitchen boom banana pudding ah well chef maryland's my soul is satisfied my favorite part was watching her hack open 26 cans of milk Maggi juice back we have vector oniy and cheese rat box mac and cheese came out in 1937 during the Great Depression one box of mega cheese can serve up to four people not to mention each box was nineteen cents and way over my mind all right so we're on our way now to the little jewel of New Orleans which is in the heart of Chinatown here in Los Angeles so or on to your horses because Yankee Doodle here we go this is the little jewel of New Orleans we specialize in cuisine of New Orleans Louisiana my home to our business model is sort of the old-style bodegas where you would have a grocery and then also a kitchen that we cook some of the same stuff that was available at the shops today we're gonna have something from our hot plates a special menu which is a crow mac and cheese deluxe it's a cheesy format not so much immaculately a cheese but a rotini pasta it's done in a cheese sauce of course you're gonna start off with a lot of sauteed garlic onion Creole seasonings is heavy cream many cheese's we like to impart the crawfish tails blend it into the sauce and this is sauteed slow and low for a long time period garnish with red onions lots of hot sauce lots of cheese we try to get a zesty as possible that would be the word that I would put here we make our own in-house smoked andouille sausage and we grill that and it's topped with blackened shrimp so this is a very rich dish that almost always people feel guilty about finishing but somehow do so we got these root beers which you can get by just walking over to a case picking them out and then popping a bottle cap off the wall root beer is delightful and underrated in observation for you guess what we got here Ruby here made with pure Louisiana king sugar what do we have here trapeze Louisiana original recipe hot sauce yes we are in a Louisiana pond can we start let's go oh I can smell the cayenne really well in the milk that's not an ingredient to get excited about all the milk if you want to get some mac and cheese this weekend I'm craving some milk mmm you all ready for this that is some next-level mac it's less creamy and more like saucy there are so many flavors going on right now probably the most prominent ones the hot sauce it's instantly biting through the heaviness of that cheese sauce zesty is chef Maryland's my extol what satisfied ya here my soul is flirting with the devil exactly I feel like sinner eating this I think I do gentleman in a little way it reminds me of Cincinnati skyline chili it's spaghetti chili cheese with onions on top yeah that's you nailed it this could actually be kicked up a little bit for me don't worry no this could actually be good oh we couldn't know it could never be good I swear to god yeah scrumptious right I very much enjoyed that macaroni and cheese me too man me too reckon she's attack backed better not be cheesy the world record for the largest macaroni and cheese how big do you think it was I'm going with 1 million pounds a million pounds a million pounds okay you're wrong one pound this isn't the prices right the largest macaroni and cheese ever was in New Orleans Louisiana 2010 and it weighed at two thousand four hundred and sixty nine pounds not bad but why well if you love something the best way to represent that love is to amass a lot of it so you love your girlfriend right that I do very much so you just need to get the largest amount of your girlfriend great so where we going now we are going to Barton jeans [Music] I'm executive chef the Atilla Baalak here at Barton G in Los Angeles and today we're gonna make truffled lobster macaroni and cheese in a five pound loss inside a lobster stuffed to the gills no pun intended Barton is a event planner extraordinaire and basically his vision is just pushing the bounds of imagination with every way that we present food it's gonna serve about two to four people at about a hundred and ninety five dollars you ask me to pay that much morning for mac and cheese an immediate response would be no no way couple to be lobster five pound Maine lobster poached in an aromatic broth right here in-house we're gonna use a power tool to carve out two sides and directly down the backside of the lobster to kind of open that up like a hatch and remove all the delicious and succulent meat from the inside of there we used Maine lobsters here we just noticed that you know they have an inherit sweetness to them and to us it's pretty much the standard in quality and then we're gonna fold in a really nice creamy and decadent cheese sauce with cave aged Gruyere a beautiful Vermont cheddar and then to that we add nice aged parm and cotija cheese for like a bite of salinity add the lobster meat back in there we're gonna put a heap of preserved truffles in there stuff it all right back in and we're gonna coat it with some brown butter bread crumbs some added cheese bake it and then shower in a coating of Perigord truffles like the finest the market can get pretty much we put it that way yeah yes fYI this is a virgin cocktail so no alcohol I'm driving but you my friend what jealous boom yeah that here's my friend monkey time hmm I'm kind of into it you know cool like you think about this monstrosity that you're dropping 200 bucks for you're not just getting dinner you're getting dinner on the show well I love about the presentation is that it served on a baking sheet you have this extravagant thing and the best way to eat it is just on the thing that cooked it and that's fun that's fun should we just go yeah we should oh look at that the trifecta this is insane what are we doing I don't know what you're doing season to season turkey Oh excellent noodle shape one of my favorite noodle shapes this corkscrew is the perfect cheese trap you just ate Lobster I need no trouble and you're focused on the macaroni aspect this is a macaroni and cheese episode I'm gonna focus on the macaroni this is the most intense dish I've maybe ever eaten all lobster is not that strong of a flavor but then the truffle looks like somebody's just like throwing grenades my mouth of joy mac and cheese is making me party no I'm a little bit like that's Tom you say it's been a long day tasty oh wow that was an insane amount of truffle I'm more interested in the cheese honestly where's he getting that cheese so Andrew yeah which mac and cheese was the most worth it I just get impressed barring jeez was not as ridiculous as I thought it would be you are getting a very fanciful experience so far Jeter with a winner no little jewels my worth it yeah yeah no yeah it was a crazy tasting mac and cheese Barton G's for what you're getting is actually a value it's crazy to say that but you're getting a value that lobster dish feeds four maybe five maybe six I think you could stretch it it is that risk you little jewel then Dewey sausage and doing it for you doing it for me my was a winner is chef Marilyn you're getting not only a great value but the hospitality the love you getting chef Marilyn Evan which one would you choose all right that's it for episode one we got nine hot some cold episodes coming right at you maybe go over to different countries time around the down under and then to the Japan all right this is super close cut now this is kind of making it thanks for watching if you want more worth to content we've actually got a whole brand new spinoff show but worth it lifestyle it's on Bucky blue right now see you there oh oh yes

Channel: BuzzFeedVideo

Views: 21,171,025

Rating: 4.9142537 out of 5

Keywords: $$$, K_fe, PSSC, Worth It, adam, adam bianchi, andrew, andrew ilnyckyj, barton g, ben coleman, buzzfeed, buzzfeed adam, buzzfeed andrew, buzzfeed steven, buzzfeed worth it, buzzfeedvideo, cameraguy, cheap, cheap food, cheap vs expensive, cheap vs. expesnive, cheese, chef marilyn, deal, delicious, dinner, expensive, expensive vs cheap, fancy, food, foodies, high vs low, mac, mac n cheese, macaroni, macaroni and cheese, pasta, restuarant, review, steven, steven lim, taste test, travel

Id: B2COl0ui4Sc

Length: 12min 43sec (763 seconds)

Published: Sun Aug 27 2017

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[u/Ur_house]

Mmmmmmmm. This is why I'm subscribed here.