Let's talk about this .
Uh Mac Mac , Mac , Mac , Mac , Daddy and cheese .
I don't know if it was necessarily the mac and cheese or my wrapping that you all enjoyed .
Uh some shallots go down and a little bit of garlic .
Now , this is one of my favorite ways to , to handle garlic and to handle shallots is to kind of slow roast them .
When you slow roast them , you kind of bring out that sweetness that you really love about it .
People say , oh , I don't like garlic , it's so bitter and so because you probably had it the wrong way .
Come over here to daddy .
Doctor garlic and I'll help you out .
All right .
So we get those together in a little bit of a uh tent , hit it with a little olive oil .
Actually , I like to throw a little salt and a little pepper in there too .
Kind of sealed up , not super , super tight , check it out .
And now we go on a pan kind of a nice little Easter basket thing .
In uh about 3 25 20 minutes or so .
Now , while that's going and getting nice and uh caramelized let me get some bacon and some heavy cream and this is gonna be kind of the beginning and start .
Was it the Cream ?
You big Cream fans ?
I like that .
I , I didn't , you didn't strike me as Cream fans but I OK , always check it too .
I'll tell you a great story one time I'm making fettuccini a Cajun Chicken alfredo .
Um We actually use tequila turkey fettuccini and uh we got the , you know , because I always get those mixed up and we asked my buddy's wife to stop .
It's not his wife anymore actually , but we asked her to stop and get the cream for us , the heavy cream and it was uh it was actually the sweetened heavy cream .
So make an Alfredo sauce with that .
And my buddy that's watching this right now is dying .
But I said that let's just keep it between us and the other 400 million people watching this .
A little time going into this , forget it .
I'm not taking it off the stem .
I don't have any time for that , but this cream is gonna reduce down by about a third if I turn the heat up .
Now I'm going low and slow on the bacon because I really want to render down the fat and get some nice crispy bacon because I'm gonna pile that on top of this .
Mac Mac Mac , Mac , Mac Mac Daddy and cheese .
That's all I can sing .
So here's the deal .
The tenders are working , the cream is going down .
The bacon's cooking .
I salt the water .
I add the pasta .
When you come back , it's Mac , Daddy .
Mac and cheese .
And the party continues .
Shallots and garlic .
Ha ha , ha , ha , ha .
And don't tell me you don't do that at home .
Now , the bacon is gonna work in two different ways .
One , it's gonna be a nice crunchy topping and two .
It's gonna work as the base of my uh my , that's going to work with my cream to tighten up to make my cheese sauce .
Yes , I know you're wrong .
Bacon cheese sauce .
Yeah , my middle name .
Open those bad boys up .
Get that garlic out .
This is a great way to do it .
I'll tell you if you take some garlic like this , this whole thing I did with the shallots and go ahead and make a spread out of it and put it on top of some bread and hit a little fresh a Roma tomatoes on top of that .
You will love it .
Who took my knife ?
That one's a turkey man .
Took it .
It's getting close to your day , isn't it ?
Give these a quick little chop up .
Talk amongst yourselves .
Your favorite turkey recipe .
These go in now .
So I've got some hot oil .
I got the shallots and garlic .
They're doing their time .
What's up guys ?
Hopefully all of you are doing well today , I'm gonna show you the best and easiest macaroni and cheese you're ever gonna make in a crock pot .
That's right .
My crock pot , five cheese , macaroni and cheese and this one has no eggs and no Velveeta .
So let's get started .
Here are the cheeses that we're gonna be using in this recipe .
We have some Monterey Jack Kobe cheese .
We also have some mozzarella and we have some sharp cheddar cheese .
I pre graded all of my cheeses for this recipe using the great attachment on my food processor .
I encourage you to do the same or you can even do it by hand .
I don't encourage you to use the pre graded cheese in the bag because the preservative on there is going to give you a very gritty tasting macaroni and cheese into the crock pot .
We're gonna go ahead and pour our half and half and our whole milk .
Don't ever rinse pasta unless you're really guided to by the recipe writer , but do not rinse the pasta , just drain it and then add it straight to the crock pot .
Now , all you have to do is give the uh pasta a nice down there .
And that half and half in milk and seasonings give it a taste too just to make sure the seasonings are correct , but don't go too heavy on the salt cause remember , sodium is also in cheese .
So just adjust it slightly if you have to .
Now I'm just gonna add all of the cheese except for about 1.5 cups of the cheddar because that's what we're gonna use to put on top .
So just add that in .
Don't that look good ?
Dangerous but good .
So now all we have to do is top the macaroni and cheese with the last cup and a half of the sharp cheddar and that's it .
We're gonna put the lid on it and let it cook on low for 2.5 hours and that last half hour is going to be a vented method .
So I'll show you what that looks like .
In the meantime , I had two crock pots going .
Actually , this one , I wanted to show you that you can add some protein and veggies .
This is jalapeno and bacon .
You can add protein and veggies to the mac and cheese and make it into a main course .
You can add some rotisserie chicken , some precooked grilled chicken and broccoli .
Your choice .
Here's what you would do if you're gonna make the macaroni and cheese ahead of time .
Uh , and for travel , go ahead and take the insert out of the heating element , make the macaroni and cheese as normal .
Put the lid on it , place it in the refrigerator and then once you get to where you're going , place the insert right into the heating element and cook it as usual .
So , here's what I meant when I mentioned earlier that we're going to vent the macaroni and cheese , that just simply means we're just gonna give the lid a turn .
We're gonna let some of that moisture just kind of evaporate out for the last 30 minutes .
You're still gonna have a super moist and creamy mac and cheese .
As you can see , it's absolutely delicious and we're gonna hit all points and it seems to me that the points are as follows .
Number one , we didn't have to dirty up a whole lot of dishes except the crop pot in the pot .
We boil the pasta in two .
We got a recipe that really simple and easy and you can't beat it with a stick .
We didn't have to use eggs or we didn't have to use Velveeta and five .
We got a recipe that can feed at least 12 people from a crock pot .
How about that ?
You know , you can't beat that .
I'm gonna need you guys to give this video a big thumbs up .
Don't forget to rate comment and subscribe .
Thank you guys so much for watching .
You know , I appreciate it when you come cook with me and hang out .
Don't forget this recipe and others can be found at GD seasoning dot com and I'll see you guys next time .