This might be a disaster .
But you know what , I'm having fun .
This is gonna be good .
There's like a pound of butter and cheese .
So there's no way it's not gonna be good .
I don't have no recipes .
My recipes are in here in here shells , three cheeses .
It's definitely mac and cheese .
I see .
Mac and cheese .
Mac and cheese .
I love big shells .
It like catches the cheese the best elbows .
Number 81 it took them a lot of tries but they got it right .
Well , evaporated milk .
That'll be fun .
Why not ?
A little bit of Velveeta , classic American cheese stuff .
And for my crumbs , I'm gonna use this .
This is what I'm gonna use because I have so many at home .
I don't even know what to do with them .
I'm taking this over here .
We're gonna get started .
It's not all fitting on the tray .
I made mac and cheese for my every day , all day .
No , no , no , not all day .
I haven't made a lot of mac and cheese .
In fact , I never do , but I have some ideas .
Ok , let's cook .
Let's do this .
So , first I'm gonna start the cheese sauce .
I got my sauce pan .
It's perfect pan for sauce and add some butter .
I'm gonna do half a stick and I'm gonna throw some flour in , not measuring anything .
This is probably a bad idea , but that's how we do it at home .
I love mac and cheese .
I don't really make mac and cheese .
I know what's supposed to be done .
I just don't know if I'm doing it right .
The first thing I'm gonna do is just cut my veggies and grate the cheese .
This is all gonna go into the cheese sauce that I'm making .
First pasta and the boiling water .
I'm using a little bit of kosher salt and then I'm using this pasta .
Why you choose this ?
Because it looks fancy and that's what professionals do .
We use fancy stuff to impress people basically is like two elbows in one do this .
I have all my ingredients here because I'm gonna use them very quickly .
There's some milk .
Now , I don't know if I'm adding the right amount of any of this stuff I chose .
Cayenne pepper and garlic powder is my seasonings along with some salt .
I'm gonna use jalapeno peppers and a red Fresno pepper because I love spicy things .
I'm gonna do two different colors just so that it's a little more fun to look at .
I'm gonna do garlic and some parsley .
I'm gonna mix it in with the , I'm actually gonna add in some of the Velveeta Velveeta got me through my younger years .
What is this ?
What the , oh , it's a cheese product .
I'm not using this cheese product .
Velveeta will add , um , just the general cheese flavor .
It'll be something where you'll taste it .
You'll be like I recognize this .
This is , this is food .
I'm gonna grate my cheeses .
I'm gonna start with the , we'll do the cheddar and I'll probably finish off with the Parmesan .
Yeah , that's a good amount of cheese .
My past is in the water and now it's time to make the sauce .
We're gonna start with onions .
I'm gonna sweat out my garlic and onions with a little bit of the butter with a little bit of salt .
Oh , this onion is spicy .
I'm gonna sweat the onions and that's gonna add some sweetness .
I gonna put some salt and some olive oil .
This looks pretty good .
It looks awfully thick , thicker than I was expecting .
I don't want it to be too much .
This might be a disaster .
But you know what I'm having fun .
I don't know if this is the way I should have done it .
But we'll see .
I really think like , the thing about cooking is like to not be afraid to just like , try it .
You know , I'm gonna add garlic .
My daughters , they don't love garlic .
They don't love onion .
So when I do this part I kind of hide because I don't want them to like , I don't like onion daddy .
That's how you get your vegetables into your kids by lying to them .
The garlic is just gonna make this pasta delicious because that's what the flavor is .
You know , you gonna put a little bit of butter .
The is gonna add a nutty flavor because you know nutty is good .
So I want the to release all the flavors into the butter .
Now , very important thing right here , we're gonna lower the heat .
Remember you control the heat , the heat doesn't control you .
I'm going to add a little bit more butter and some flour to make a roux , which will be a thickener to make this nice and creamy .
The flour is gonna make the sauce thicker .
I don't really measure anything .
I kind of just eyeball it .
I know that like with um supposed to get it to like sort of like smell like bread and that's when you know it's kind of done .
We're gonna stir stir stir and then we're gonna add some .
So I'm adding my evaporated milk and I actually just read about this recently that evaporated milk makes it creamier .
So I'm gonna try it .
So we're gonna add the milk as we go little by little .
See , but you have to keep moving it because otherwise you have crumbled sauce .
So we already cook the flour .
The sauce is getting thicker and thicker and thicker .
I'm gonna add a little bit more pepper , of course black pepper and I'm gonna add a little bit more salt .
I'm gonna add some fresh nut bag into the sauce .
Oops , my little nutmeg .
I can hear my daughter be like dad is the food ready .
I don't want the onion .
Well , this is cooking .
I'm gonna add a little bit of as the peppery jalapeno taste , but without being too spicy and now I just need my Mac Elbow macaroni number 81 .
I like to use the larger shells because I think that it'll be a better way to catch the sauce .
Um I definitely prefer it actually to um macaroni , which I know is mac and cheese .
But I think that the shells are gonna be really , really great pasta cooks for five minutes according to the according .
Uh according to them , it cooks for five minutes .
I don't know how to say that I am actually gonna set the timer for a little bit less than what it says on the package because I'm gonna bake this in the oven as well .
So I don't want it to get too overcooked .
Now , I am checking in on my sauce .
It's looking pretty good and thick .
I tasted it and I feel like it needs a little more Velveeta .
Uh I don't know who else cooks like this , but I just kind of keep tasting things until it tastes like how my mouth wants it to be .
The pasta is about to come out .
You know , we want this if you see this white part right here in the middle .
That means it's definitely , now we're gonna shut it off because we don't want this to be cooked anymore .
We're gonna add the pasta with a little bit of pasta water .
I'm gonna wait for the cheese to add it in the end because I don't want the cheese to break down .
I'm doing this double strain thing to make sure I get as much water out of this as possible .
Since I'm baking this , I want this to be nice and saucy .
I don't want this to be all dry because otherwise it will break time to add some cheese .
Is I'm using craft Sharp cheddar and Cabbit .
Extra sharp .
I'm keeping it simple .
I'm going like straight down the middle .
You know what you expect from , you know , if you ever had a parent who didn't know how to cook .
Now , I am ready to add the cheese .
I'm gonna fold all of this in .
So I have eight cheddar cheese , my Parmesan cheese , but I think I need one more cheese .
So I'm gonna , I'll be right back .
I'm gonna mix two cheddar .
A simple and this , let's see how good it is .
Oh , shut up .
Shut up .
You need a lot of cheese for this .
It's the only way .
Well , look at , look at this .
It is super gooey .
Look at that .
It's so thick .
Hey , it's gonna be good .
All right , let's check on my noodles .
I mean , they look , you know , they look like noodles .
All right .
I'm gonna start taking my noodles out .
Now I'm going to merit the pasta with those cheeses .
Throw in some regular sharp cheddar and we're gonna mix it around and let these uh Cheddars melt .
Look at that cheese is melting up beautifully .
This looks really good right now .
Before we bake it , we're gonna make sure you try it .
Oh my gosh .
On the rare occasion when I cook mac and cheese , I don't have fancy cheeses and now I do .
So I'm gonna choose to add a fancy cheese because I wanna win .
So I'm gonna go with the grier when chef tastes mine .
And he's like , why is this so fancy ?
I , I don't know , it's just a , it's just a thing I do .
Don't worry about it .
So now I'm gonna add in my diced jalape o peppers and Fresno chili .
I'm gonna sort of slowly fold in my sauce .
I'm OK .
Just um , sometimes , you know , it takes a little muscle to cook who says that you're not working out a little bit .
So I'm adding this all now together and actually I was thinking a little bit of fresh herbs would benefit .
This is really nice in there .
I'm gonna add an egg yolk .
The reason why I had an egg yolk just in case the pasta gets overcooked , this will hold it together .
Yeah , I'm crazy .
So what you don't want to add the egg donut egg .
Let me be .
Did I tell you how you live your life ?
No , this is how in my pasta this looks really good .
Dare I say perfect .
And it's ready to go into the oven with some bread crumbs and get baked .
I have a bacon dish right here .
I'm gonna scoop my mac and cheese into there .
I don't know how everybody else eats their mac and cheese , but I like it a lot of cheese real sticky , real thick .
I'm going to place this into a buttered dish , spread it around evenly .
Now I'm gonna put this in a cast item .
I'm gonna add a little bit more cheese just a little bit more .
And now the this is gonna add , I would say a salt element .
I have had the oven preheated to 3 75 .
I'm gonna pop this in there .
I got the bread crumbs Italian style .
I'm gonna add them to the macaroni to give it that authentic Italian flavor .
Just to give it a little bit of a variety and texture .
That might be a little too much .
But you know what , when you mix it in , it's gonna be just right .
Nothing can go wrong for me .
So um I have my panco and I am just gonna add actually some dry spices now and because I want everything to be spicy and my , like I said , I don't really measure anything .
I just kind of go with what I think looks good and then I'll just taste it .
Oh , wait , very small .
It needs a little after the mac and cheese has been in the oven .
I'm gonna spread this on top and then toast it in the broiler for about two minutes .
Oh , it looks good .
I'm gonna try one which is really good .
I'm really happy .
This will just add a nice crunch to it , to the top .
I'm gonna kind of watch it just to see how long it takes to toast .
I'm sort of unfamiliar with what it , what it's gonna look like .
So , you know , I'll take a look and see how it goes .
I got it in the bacon dish .
This is ready to go in the oven .
I'm gonna put it in at 3 50 for , you know .
Oh , wow .
I'm gonna broil this for like 345 minutes .
You have a nice caramelized crust .
Then dinner is ready .
Guess what ?
It's time to get my mac and cheese out of the oven .
It's ready .
It looks so good .
I'm really excited .
It's exactly the kind of like browning that I wanted it to have .
I wanted the bread crumbs to get browner .
They didn't get as brown as I would have liked , but I didn't wanna overcook the mac and cheese itself , which is the star of the show .
So I had to pull it out .
Uh , I think they'll still be nice and crunchy .
No , there you are .
Look at this , look at this .
Come through , it looked like a mac and cheese cake .
Now , I just have to play this and eat it and then we go into the competition .
It's not a competition , but no , my plating method is called the slop .
Uh I learned that at , on blue .
I just take the spoon .
I take it out and I just slap it .
I want some of the crispy stuff .
That looks awesome .
I'm so happy with it .
Look at you guys .
All right .
Let's start with those judges .
I prepared for you .
A mac and cheese with bread crumbs that like what I did .
So I'm like a chef .
You have kids ?
I don't have kids .
Well , I think you're ready to like , yeah , I mean , they will be very happy with this .
We're gonna try now .
I can't wait for you guys to try this .
Wow , that was really good .
It's my kind of mac and cheese .
This is amazing .
Feels so good .
My turn .
I made this for my daughters all the time also .
I did a , I didn't even know what to do with those .
And even though it looks spicy , but I don't think it's spicy .
It's really good .
That's so good .
And it's like perfect creamy and I use the double elbow pasta because it looks like that one .
But it's twice as good .
I don't know about you guys , but I really appreciate mac and cheese on a new level .
You cook it a lot .
But maybe for us .
Yeah , I think I might have you put it in the repertoire ?
Yeah , I probably won't .
I still go , I'm going back to the box after this , but I'm real proud of myself .
Yeah , it's really good .