SOUTHERN BAKED MACARONI & CHEESE (RELEASING MY INNER PAULA DEAN) | SAM THE COOKING GUY

you got your regular mac and cheese you've got your instant mac n cheese and now you've got your southern baked mac and cheese let me tell you one of my favorite parts of this is it goes together like this pay attention now like this you almost missed it didn't you do it again like that it's so fast you can't do anything until you get some elbow macaroni boiling so let's throw it in the pot pretty much all the way downhill from there we begin with one pound of elbow macaroni in our pot of boiling water and we stir because if you don't stir after seven eight minutes you're gonna have one giant stuck together elbow macaroni just make sure you break everybody up when you have you can just leave them alone but right beside him you'll notice that i'm cooking some bacon not a hundred percent certain that bacon is traditional in southern baked mac and cheese but for our purposes today not only is it going in it's gonna be delicious but i don't want it too crispy and this is about as much as i want i find when it's not crisped up all the way it retains a little extra fat and fats flavor and that's a good thing so we'll take this kid off and we'll leave them until we need them in the meantime we'll get our other stuff ready and we'll start with this uh this dreamy delicious custard like component that will make this super rich elegant and delicious even with all those [ __ ] shells i just dropped in now are gonna be impossible to get up so i know i've said the best way to get a shell out is with another shell but let's just see if we can there's one piece two pieces three got it let's beat these a bit first clean up my spilled egg just get them going a bit then we're gonna add two cups of whole milk just like that without the mess hopefully we're gonna season now quite nicely with kosher salt and pepper and garlic powder because we can and it's gonna add some flavor that we will want and then we're gonna add a little more extra richness in the shape of about two and a half three tablespoons of sour cream perfect we'll mix this beautiful we'll set this aside and we can grate some cheese i need two cups of shredded cheddar i want everybody to pay attention here this is not shredded yet i will shred it myself the detroit style pizza we made which by the way was freaking fantastic right boys yes they're not just saying that they don't just say that they believe it but the cheese that i used for that the low moisture shredded mozzarella came already shredded in a bag and i got so much [ __ ] from people you have no idea how much better it is if you shred your own it's not the same thing so for all of you guys this is the cheese this is my shredding this is my box grater i'm going to use this i need two cups we do know how to shred we do know how to shred and see and maybe here's the point some people take it that i'm a i'm lazy because i'm buying uh already pre-shredded cheese and yes it's probably better but what about the people that don't want to do that what about the people that don't want to buy a box grater and grate their own i feel like i'm giving them license right chance right to be lazy ass like me okay two cups and that will look like this i'm sure i have a processor a piece that allows me to shred but honestly that's going to be way bigger pain in the ass to clean up than this is and this is still a big pain in the ass don't get me wrong getting cheese off of this thing is is not the easiest thing in the world but i'm doing it out of love for you guys and to calm the haters two cups good good push this over here for now oh [ __ ] i think that might be more than two cups i don't know that anywhere in this recipe extra cheese is gonna be a problem am i right right the other thing we're gonna need is eight ounces of velveeta and as max would say it is not southern mac and cheese without velveeta right maxie that's what my reese's told me that's what max's research told them so this is one pound and you know the crazy thing about this this just lives on the shelf it is not refrigerated it doesn't really make sense to me it doesn't make sense to me at all is it not dairy i don't know yes let's see doesn't dairy need to be in a fridge skim milk is the number one ingredient in this that sounds like dairy to me it's like velveeta is gonna be the thing to survive the nuclear apocalypse eight ounces is half of this take this guy out we'll just give him a quick cubing because that'll help it all melt in even better and by the way there's no good way to cube up velveeta it's just going to do its thing like that in the interim our pasta is almost ready i think and after i don't know however many whatever the minutes say i never believe them check one ready let's drain this and we're off to the races we'll give this a quick drain let it do its thing put it back in the pot and we start to make this happen oh oh okay we only lost a few for those of you that hate the five second rule come on it wasn't on the floor it was on the counter i'm sure you're okay with that but but i mean come on i've said it before if something dropped in a piece of dog poop i'm not picking it up but most things are going to survive right boys we're all okay with it it was a discussion in the comment section on our last video i saw i know i know okay somebody said with your food i will more than five second rule there you go by the way once again we don't do this at any of my restaurants not not tacos grays and sandburgers no dropping burgers and serving them to people unless it's my burger then i'm okay with it all right now let's start getting our cheese in with the hot mac first in our velveeta or whatever it is cheese food plastic i don't know what it is whatever it is doesn't need to be refrigerated cheese flavored plastic so i'll start getting it start getting it underneath in the warmth right now we'll add the other cheeses so i made too much of this cheddar i only need two cups so we'll leave a little bit to add to the top of this when we're done okay the other thing that i need here is some shredded monterey jacks shredded i got it come on i already had it i didn't want to go buy a block of it what an amateur here's what's important how the [ __ ] tastes at the end right right right right chance right chance of sleeping have to wake him up a little bit it's the end product we're going for ladies and gentlemen it really is how you get there it's kind of up to you or me if you follow my stuff or change my stuff whatever i just want you to eat better in fact we all want you to eat better continue with the pre-shredded monterey jack don't give me any [ __ ] for this please that's about a cup and this gets mixed and you can see what's happening now i mean it's getting it's like super thick and clumpy because there's no moisture in here and it needs that look at that orange hand shredded cheddar just waiting to be incorporated into this okay by doing by stirring it a lot i'm yes i'm mixing in so when we put the beaten eggs in they don't like cook right away and become scrambled eggs let's add our bacon now and our bacon will look like this gorgeous it's gorgeous bacon and last one let me stir some more okay it's a lot of mac don't you worry and now a quarter cup of butter roughly like this as i'm adding the butter i now know why paula deen went and got herself the diabetes 80 cups of cheese 400 cups of cream and milk and butter you can't put all that in your food and eat it all the time without getting yourself the diabetes you know what i mean so when this is done it's going to be delicious y'all but have a little bit of it don't eat the whole [ __ ] thing yourself you know what i'm saying i think you do all right so we mix in the butter oh man this is just nuts this is nuts oh my god okay and now because i i just don't have muscle strength anymore now comes in our egg our milk our sour cream mixture like that and we mix oh goodness goodness gracious lord and lordy i'm jewish and i go to synagogue but this is making me want to go to church to take this to share with everybody afterwards holy shnap all right we're ready to throw this into our pan and there we have it that's our pan now you could put all this stuff in and just let it bake away but i don't like the idea that something's gonna stick and burn look i want a little you know crispy stuff there but so my idea i'm gonna take some of this bacon grease that we got from making our bacon we'll just put a little tablespoon on the bottom get our paper towel we'll spread it around all around the edges just like that oh boy so this is my cast iron pan from my grandmother i'm in love with that we're working on our own because we think that a cast iron pan is one of the essential pieces that you've got to have in your lineup they're great they're sturdy they'll last forever and this kid this kid is probably a hundred years old there are no pans that you have that are 100 years old that will look like that okay so in goes our mac or what this is meant to be like this there you go come on everybody everybody out and now last but not least a little more cheese because why the f nut because that's what they would do there this would not be a respectable southern macaroni and cheese a little bit more like that and then for a little contrast just a little the monterey jack just a little nobody's gonna be hurt because of this and that is that what happens now somebody anybody and we make and we bake we got the and a chance all right so uh 30 to 40 minutes oven's at 350. i don't know how hot your oven is how cold your oven is you know when macaroni is done right just take a spoon put it in if it's all set and looking beautiful then then it's ready and by the way if after 15 minutes you will have to have it so badly and it's not ready it's your recipe my friend you can do anything you want with it we'll see you when it comes back out and it's gonna be and here we are boom look at that kiss my grits paula dean damn the bubbling the couple random kids that are poking up oh my gosh all right here we go oh my god look at that oh what that's just gorgeous oh the steam look at that oh what all right so this now must be eaten i have a little bowl we're trying to be responsible here with germs and covid and all that but look damn it this little cheesy top layer little bits of bacon throughout i resisted the urge to put three pounds of green onion in here but i can not hold back any longer now this must be oh damn okay the crust on top which is in many ways so much better than like a a bread crumb panko top which i love but the fact that it's just this thin layer of cheese that's taken over the little hint of garlic i didn't want it to be too much just a little and that's what it is it's luxurious yet it's still firm it holds together maybe some of the best mac i've had oh i can feel my arteries hardening there's no question but the key is i'm not gonna eat it at all it's like simple elegance in my mouth it really is that's what she said people are saying it's too much they're saying this that's what she said is too much who i read two comments in a row the other day people saying maybe it's time all right i guess now people are gonna have to tell us is max's use of that's what she said too much see i see people telling me about the ones that i missed all the time so i don't know about that all right i could go on and on and talk but these boys won't get any so i'm gonna stop talking now i'm gonna tell you the southern baked mac and cheese is an absolute hit you have to make it oh by the way the bottom i was worried about sticking too much that's what's happened to it because we used that bacon grease so it's stuck a little bit and that bite right here or as they say right there oh my god it's heaven hey thanks for hanging out thanks for being here subscribing if you haven't subscribed hit the subscribe button and the notification bell then we'll tell you when we 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Channel: SAM THE COOKING GUY

Views: 558,674

Rating: 4.9411712 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, southern baked, southern cooking, southern mac & cheese, southern baked macaroni & cheese, mac & cheese, cheese, southern baked macaroni, baked macaroni & cheese, baked cheese, cooking cheese, sam the cooking guy macaroni & cheese, sam the cooking guy southern, sam the cooking guy cheese, sam the cooking guy southern baked macaroni & cheese, sam cooking macaroni & cheese, sam the cooking guy paula dean, paula dean, paula dean cooking

Id: w0XfxojF_nY

Length: 14min 51sec (891 seconds)

Published: Mon Feb 15 2021

Reddit Comments

[u/[deleted]]

When he starts beating those eggs and I still see a bit of eggshell in there. NOOOOOOOO!! 😱😱😱😱😱

[u/smegmasamurai]

uncle roger has msg

sam has garlic powder

[u/froggertwenty]

Fake news. Southern mac and cheese would have been cooked on the bottom rack....

[u/Gwalkamoly]

The whole egg thing was weird to me. I’ve never seen that. If you screw up the mixing it in with too warm of noodles they’ll become scrambled eggs.