THE BEST MAC & CHEESE MADE WITH WHAT YOU HAVE LEFT | SAM THE COOKING GUY 4K

I'm mad as hell I'm not gonna take it anymore so I'm gonna eat Sam's macaroni and cheese until I explode creamy gooey delicious macaroni and cheese and if you can't make this in isolation well I just need to come over and have a talk with you we're coming to you from our new home during isolation the Little Italy food hall the barren quiets lifeless Little Italy food hall it won't always be like this but for now it is but it's the perfect spot for us to shoot because well there's nobody around and I can get more than six feet between me and Maxie boy we start our macaroni and cheese with some onion some garlic and some jalapeno I have in front of me our three key vegetable ingredients we simply wipe this first and then we cut them up into small pieces and yes I've left my knife someplace that I don't have it so I'll have to use a substandard knife if for some reason you're not a green onion fan of course you use white you could use yellow you can use red even I'm not happy with this knife I got to admit and when you're done with the green onion on we go to the jalapeno all right so we want the jalapeno if you take the sides off its a pieces just like nothing there's nothing to sharpen with ah so we use a knife service it's pretty common for many restaurants we get a bunch of knives we use them they come in once a week they take them all away and they bring sharp ones this is not one of those but I mean okay that's better we really don't need seeds here I don't think if you want seeds you can have them but and then you just want to cut these thin you want to be cognizant again of how somebody's going to eat your food and munching down on a giant piece of jalapeno might not be what everybody wants because not everybody can handle their heat so I think one whole jalapeno should probably be fine in this and then the clove of garlic that we're just going to do this papers on oops papers now off mostly same thing here oh for god sakes don't put that in same thing here we just want this really minced up I want my own kitchen back I want my own cutting boards back I want my own knife amazing and when we get to the spot we're happy with our cutting we put three tablespoons of butter in our cast iron pan it starts to melt that was so anticlimactic but I don't want to burn this butter that's not the flavor I'm going for so when it starts to melt now we'll add our vegetables green onion jalapeno and the girl and the garlic we'll give this a couple minutes to start to get fragrant and soften a bit in the meantime we're gonna add our pasta to the boiling water and this is what I have and I apologize I don't have the box anymore I don't know what that is but they're they're rough on the outside which means they'll hang on to the cheese sauce and they're squirrely which means in all these little it's like an ear it's like you could screw that into an ear somebody's gonna know what that is somebody doesn't know that please tell me what the hell this is but it goes into our boiling water but not before we salt it really nicely heavily salted water is always best for pasta it loves it and then in goes the pasta your oyster always stir right away if you don't they're gonna stick together and clump and that's just death so when you think they're good they probably are now let's go back to our big cast-iron pan nice that is starting to smell insane right here insane so those 3 tablespoons of butter our next add is a couple tablespoons of flour and we mix a roux a thickening agent we make this green onion garlic jalapeno into a thick paste we cook it for about a minute and then we add a cup of cream lovely followed by a cup of milk lovely but a tablespoon and a half of Dijon and we continue to mix and now over the next few minutes as you can imagine this is going to start to thicken for god sakes why do I always have to spill everything is going so nicely you don't need a lot of heat but you definitely want heat to make this nice stir it you're gonna see it'll start to thicken by itself in the meantime we'll come back we'll check our pasta I can just tell they're not ready yet you can feel it I'm probably halfway gonna be good and when it starts to thicken like this when you can draw a line and it doesn't fill in right away and it's gorgeous we turn off the heat and we start adding cheese and I'm gonna go about 2 cups of white cheddar cup or so at a time if you throw it in all at once it's just gonna clump you're gonna get a ball of cheese and who wants that gorgeous that is another handful sir you could use white cheddar you could use orange cheddar I think the white looks better kiddies Monterey Jack and throw in what would be about our last half a cup or so on crowd once it's mixed look at that sheets of melty cheese in comes the pasta oh my goodness let's swap this for this okay I just don't even think you could find a creamier and by the way we're not baking this this is done so we haven't seasoned it yet let's add some salt and pepper Oh I think if you said hey I'm feeling like some cheesy macaroni you'd be pretty happy with this I'm gonna let this sit for one minute and do one quick thing to put on top and that's this I have a little melted butter in this pan I'm gonna just add some breadcrumbs some panko breadcrumbs season that with a little salt and pepper mix that and we're just going to let it just toast a little bit get a little bit of color on and then after a minute or so let's see starting to get a little brown that's what you want let that continue I'm gonna add a little green onion to it continue the Browning crisping the gorgeous thing quite a bit more and when you get it where you want and for me it looks like this we're ready to go and here we are Wow look at this look at this crazy creaminess alright wait we've also got like the world's best crispy bread crumbs to go on top she'll make a little Bowl not too much and then some of this and the beautiful part of the crumbs is that if somebody doesn't want it somebody doesn't have to have it though I don't know why they want it and then we look we stand back we see the green onion the jalapeno the crispy gorgeous crumbs is amazingly cheesy inside of an ear pasta and we cultivate the perfect bite that for us is going to look like this and we mmm a wave of delicious richness not too rich I'm getting the crisps from the the panko amazing a little hint of Dijon floating around in the background but just the creamy white cheddar delicious texture you make this and you're saying Fu coronavirus you can keep me from work and you can keep me from going to the park from you can keep me from my normal kitchen but you cannot keep my mouth and my stomach from living their normal everyday super delicious life I'm mad as hell I'm not gonna take it anymore so I'm gonna eat Sam's macaroni and cheese until I explode no we don't want that what we do want this so we used to say don't eat the same thing all the time now we're saying don't eat the same thing the same way all the time make some changes to your kitchen life and you'll be very happy you did see yeah

Channel: SAM THE COOKING GUY

Views: 772,718

Keywords: mac & cheese, best mac & cheese, best mac, best cheese, cooking mac & cheese, cooking mac, sam the cooking guy, sam the cooking guy cheese, sam the cooking guy mac & cheese, cooking best, cooking best mac & cheese, quarantine cooking, cooking in quarantine

Id: rCkJHGQbWlE

Length: 11min 47sec (707 seconds)

Published: Mon Apr 06 2020