3-Minute Vs. 30-Minute Vs. 3-Hour Mac N' Cheese • Tasty

hi I'm Alexis and if you know me you know I love a good bowl of mac and cheese I've had many varieties for mac and cheese over the years and everyone has their favorite recipe it's really one of those dishes that is so customizable you can use different cheeses different spices different pasta it's really like choose-your-own-adventure I'm going to show you my recipes for three minutes thirty minutes and three hour mac and cheese so you can make a bowl of mac and cheese whether you have a few minutes or a few hours first up we've got a three-minute mac and cheese it actually takes a little longer than three minutes but really fast you can do this in a mug you could do it in a bowl great for dorm rooms it's really simple and it's actually like shockingly good first up it's going to add my dried pasta along with some water I'm gonna let the pasta cook for about two minutes if it needs more time I'm gonna have another minute and because it's in a mug it should go pretty quickly okay so my pasta is about al dente right now and over here I've got some pre shredded cheddar cheese it's good to use pre shredded cheddar cheese for the microwave because it actually has some cornstarch already in it which is gonna help make a creamier sauce I'm adding a little more to like really solidify it together you don't want the cheese to separate salt pepper slippin Addison cheese and add cheese and I'll just give that a little stir from here I'm just gonna put it in for 30 seconds he'll probably take two intervals make sure the cheese is melting and nothin [Music] it kind of looks like this gloopy mess but you're gonna give it a stir and do it put 30 more seconds you're done there you go mac and cheese in a month it's actually crazy how good this is I really stand by the next two recipes but if you're in a pinch you're gonna have dinner in under 10 minutes the second mac and cheese is a stovetop mac and cheese which is pretty common it's really easy to do great weeknight option I'm gonna use a lot of these orange cheeses to get that classic all-american mac and cheese for this version I'm going to hand grate my sharp cheddar Gouda and I've got Monterey Jack Monterey Jack doesn't have a lot of flavor but it's really good for creating this like we gooey traditional mac and cheese the next step in our mac and cheese is making a béchamel which sounds scary but I promise is super easy first up take your butter and melt it you know I think the internet will probably hate me for this but I have never eaten kraft mac and cheese people get really upset when I tell them that once the butter is melted you're going to add your flour and this process is actually called making a roux you're cooking the flour off for one to two minutes until it gets lightly golden and you want to make sure that you continuously whisk so that the flour doesn't burn in places this looks great it's nice and golden brown you're gonna add your milk and so once you add the milk then it becomes a bechamel a roux is the base bechamel is the sauce and I'm gonna add some ground mustard paprika pinch of salt and some pepper I always feel like this part is putting magical as the bechamel comes together at first it looks like nothing it just looks like seasoned milk that as you keep stirring it'll slowly begin to thicken and you're gonna cook it for eight to ten minutes until it can coat the back of spoon it's gonna look like a thicker sauce it's bubbling it's thick now cheese time so adding the Monterey Jack Gouda and the cheddar and it's gonna get like super cheesy I've got some cooked pasta but you want to make sure that you're doing this at the same time so that your pasta it's ready to go as soon as the cheeses and then give it a stir that's it stovetop mac and cheese oh so cheesy I love this mac and cheese because it comes together in 30 minutes it's so flavorful it's so gooey gooey melty like when I think of mac and cheese this is kind of what I think of oh it's really my ideal mac and cheese I've got a long way to go for our next dish but I'm gonna eat this for lunch first I'm finally onto the three hour mac and cheese which is so indulgent it's so rich really if you have some time this one's worth making this is the perfect dish for a holiday for a dinner party something where you want to put a little more time and effort into it the first step to this mac and cheese is making garlic confit and garlic oil I'm gonna add my olive oil to a pan and just warm it through over medium heat next up garlic so I've got a peel all these cloves a really easy way to do that you can take your chef's knife you just want to do it enough so that the peel is gonna come easily off of the garlic clove last clove of garlic my oils heated and just adding adding the cloves in and I'm just gonna simmer it for about 45 to 55 minutes until the garlic is super tender and the oil is infused it already smells so good garlic oil actually stays good for about a month in the fridge you can use the oil first and veggies you could use an analogous take this and do whatever you want with it we're making liquid gold right here I'm just gonna let this go and get certain the next part next up is making homemade breadcrumbs so loaf of bread and all you're gonna do is haier it up you won't do pretty pretty small pieces look if you have time making your own breadcrumbs is totally worth it I will admit that it is something but I usually don't do myself but if you don't want to do it you can use panko or you could use regular breadcrumbs the sourdough smells so good it's gonna make great breadcrumbs once you've got a tray of bread just pop it in the oven for about 20 minutes 350 just dry it out and get those nice crispy bits it smells so good in this room it's like garlic City over here the garlic is super tender the oils infused so now I'll take the garlic oil off the heat and put it through a strainer I'm gonna let it cool to room temperature while I work on my breadcrumbs I've got my toasted breadcrumbs they were in the oven for about 20 minutes and now they're nice and dry it out toasty like that so adding them to a bowl of the food processor a big guy if you have it okay so we're ready to blitz I want the breadcrumbs to be mostly fine with a few bigger jumps so for this recipe I need about 2 cups of breadcrumbs so there's one it's a loose interpretation of genetics so you can see with these breadcrumbs that they're mostly fine on the bottom but then there's some bigger pieces up top I personally like the uneven texture but you can make them more fine at home if you want to I've got some Parmesan cheese here and then I've got that garlic oil that was infused parmesan garlic bread crumbs what is better than that so my breadcrumbs are done I'm gonna reserve this until we're ready to bake the mac and cheese the last step for my 3-hour mac and cheese is making a béchamel once more again at the butter so it's the same process as soon as the butter is melted you can add the flour I want to get it to be golden brown have a nice nutty flavor so my roux is ready now it's time to add the milk and the rest of the seasoning I'm gonna add a big pinch of salt black pepper some nutmeg and a little time you might think of nutmeg as typically a sweeter spice or something used in desserts but it's actually used in a lot of sauces and again we've got that Cayenne to also add some heat so my sauce is really thick and creamy now at the cheese I've got white cheddar I've got Greer and I've got fontina which doesn't have a lot of flavor but again it's super melty and it's gonna make this like cheese pull city population oven mac and cheese okay I've got some precooked cavatappi here and oh my god one more addition I mashed up some of the garlic confit and I'm gonna add it to the pasta with the cheese so I did about three cloves which gives the flavor of garlic without being overpowering if you're a garlic fanatic by all means add more so I've got my buttered baking dish here and I'm just gonna add the pasta so just Pat it in an even layer and now we've got my garlicky parmesan bread crumbs and just put them in an even layer I grew up with mac and cheese that was done in the oven so to me this is the most nostalgic recipe I like my bread crumbs to be a bit uneven so I've got some bigger pieces some smaller pieces I also like some of the mac and cheese to like poke out and get a little brown anyway this is ready to bake gonna bake this for about 50 minutes until it turns golden brown and we're ready to eat I've got my beautiful baked mac and cheese it smells so good and I think I'm gonna fry it mmm the breadcrumbs are so crunchy oh my god it's like just lightly perfumed with garlic no crunch and there you have it a three minute 30 minute and 3-hour mac and cheese whether it's Thanksgiving or dinner at the dorms you should always have time to make a great bowl of mac and cheese let me know in the comments which one your favorite is I'm gonna take this home and eat on my couch tonight so with that goodnight [Music] [Music]

Channel: undefined

Views: 4,961,645

Rating: 4.9113507 out of 5

Keywords: mac, mac n' cheese, easy, dinner, 3 minute, 30 minute, 3 hour, alexis deboschnek, tasty, buzzfeed, microwave, garlic confit, holiday, cooking, weeknight recipes, easy dinner recipes, cook, how to cook, how to bake, bake, baking, 3-Minute Vs. 30-Minute Vs. 3-Hour Mac N' Cheese, 3 minute mac and cheese, 30 minute mac and cheese, 3 hour mac and cheese, PL-TimeToCook, easy recipes, recipe, mac and cheese, food, buzzfeed tasty, how to make, macaroni and cheese, K_fe

Id: wHy-bc39dHQ

Length: 9min 59sec (599 seconds)

Published: Sun Oct 27 2019