I Made Giant 50-Pound Mac & Cheese • Tasty

There's smoke coming out of the kitchenette .

I'm getting a little bit of a workout here .

So it's like cutting into a dough pillow .

Oh OK .

Hey guys , I'm Alvin .

Welcome back to Tasty .

Making it big where we make huge versions of some of America's most beloved foods .

Things have changed a little bit .

We're in a different time , different place , different circumstances .

But one thing that hasn't changed is tasty love for giant food .

Today , we are gonna be making a huge mac and cheese .

Why I love mac and cheese ?

I love the pasta .

I love the amount of cheese that goes into it .

I think it's delicious and I think it's gonna be really fun to make a giant version of it .

So let's get started .

OK .

So for mac and cheese , the first thing I wanna do is make fresh pasta .

All right .

I have my uh trusty friend here .

I'm gonna go in with , I should have put it in the bowl first , but that's OK .

And about 1234567 , a lot of eggs and some salt .

And instead of doing this all by hand , like a true pasta maker would , I'm gonna use the power of technology with my friend Todd here that's still flour everywhere yet to , is going to do his thing for the next 5 , 10 minutes or so .

And hopefully he doesn't get too tired out , but I'm just going to sit back and watch while he does all the work .

So , see you guys in a little bit .

There's smoke coming out of the kitchenette .

I don't know if you can tell , but I think it might have overworked to a little too hard .

Thanks , dude .

You've done good today .

Served your purpose .

We could take it to the , the kitchenaid graveyard .

Sad music plays , pouring out for the homie Tod .

I would say Todd probably got me 80 90% of the way there .

It's up to me to carry the burden to finish the rest .

Look kind of not as smooth as I would have liked , but to be honest guys , I'm kind of weak right now .

I haven't gone to the gym in a very long time .

I'm just gonna let this rest .

Hopefully the resting , relaxes the dough .

All right , we're gonna get you in here .

Good job , dude .

Time for this guy to take a nap .

Ok .

So I made two more doughs while the first one is resting .

All right , you've had a nap come out now .

Oh , shape him up a little bit .

I wanna cut this guy into eight pieces .

So that's four and then two good math album .

Oh , that's satisfying .

Like cutting into a dough pillow will be over here .

It's like a scone .

It's pretty cool .

All right , let's get this guy into a rough shape of the pasta machine .

Table is shaking .

That's ok .

I'm gonna roll it in this pasta machine just to make sure that we're good .

And the handle came out .

That's fine .

Can we go in already ?

Yes , we can .

Come on , You can do it .

Yeah .

Not bad for one .

We're gonna do one more .

I think you're making a couple of fun pasta shapes .

And she's a ruler .

Seven inches by four inches should be good .

The handle really just doesn't like being in a pasta machine today .

Leave it a nice flair .

Oh , it's looking good .

Ok .

So I'm actually gonna make little bow ties .

I don't know .

I really like the bow tie shape .

A little bow tie or a big bow tie .

I guess I wanna keep making these bowties for a while until I have a lot .

Excuse me , while I spend some private time making this pasta .

Ok .

Pasta is all done .

Uh , time to make the cheese sauce first .

We're gonna start with four sticks of butter .

A lot of butter .

This is gonna be kind of like not really a meal but a cheese sauce that involves making a roof first .

So we gonna get this butter melted it .

Take a while .

Ok , so the butter is melted time for the flour .

It's a lot of flour usually , you know , ros , like one tablespoon of flour till one tablespoon of butter .

We put like four sticks of butter .

That's 32 times .

What a usual amount for this kind of thing would be .

I think it's time to season this .

So we have garlic powder , onion powder , pepper , mustard , powder , salt and some paprika .

Season your stuff .

Kids makes a big difference .

Add some milk .

Oh , that's a spill .

You got a whisk really hard .

No lumps .

I'm getting a little bit of a workout here .

Oh , ok .

It's getting thick .

More milk .

I don't think I've ever made this much sauce before .

It's kinda cool .

And the funny thing is that this isn't even all the sauce I'm gonna have to do this again because this is the biggest pot that we can cook it in .

So the actual amount of sauce is going to be double what we have here .

Final batch please fit .

Ok .

There's a lot of sauce .

It's gonna take a long time to cook .

So I'm going to put a lid on it and I'm just gonna let this guy hang out and cook with the lid .

Cracked .

See you in a bit , please cook .

Ok .

It's been a while and it's been boiling and it got really thick and nice , which is fantastic .

And now probably one of my favorite parts about making cheese sauce is the cheese .

So and take this off the heat shredded cheddar .

A lot of it .

I wanna take this slow .

Smells .

Amazing .

Let's get the rest of it in there .

Please be enough room .

Jeez .

You melt .

Right .

Once you melt , all the volume disappears .

That's how science works .

Right .

Wow .

This is wild .

I'm gonna go back to the whisk .

Slow and steady wins .

The race is what a loser would say .

But in this case , we are correct .

I think we are pretty much there .

I do want to taste it though .

That's so good .

We'll be right back .

I'm gonna go cook some noodles .

OK ?

So we are back in the tasty kitchen and we have a huge pot of water boiling .

All of our bow ties have been made , have been drying over here .

So I think it's time to give them a nice little hot tub .

Oop .

You go in , make sure you don't stick to the bottle .

I'll put on one of these .

Go to the prom , go to a wedding .

It's pretty good .

I'll see you guys in a bit while I babysit these big bow ties .

OK ?

So these guys have been in for about 10 minutes now .

I think it's time to come out .

So we're gonna put them in some cold water .

Make sure they don't stick to each other and dry out here .

Number one .

Oh , they've maintained the bow tie structure , which makes me really happy .

Oh , yeah .

I'm gonna have to get out of here soon .

My right arm might fall off .

All right .

I have a whole lot more pasta to cook .

So I'll be standing here switching to my arms so they don't fall off .

And after that , I think it's gonna be time to build the mac and cheese .

So , excuse me , I have some bow ties to cook .

Ok .

So I think we're ready to assemble a ton of pasta .

Oh , lots and lots of cheese .

I think this is like 10 liters of a cheese sauce .

And I think the best way to go about this is to probably layer it to first start off .

I'm gonna get some of this cheese sauce and lay it down .

No questions about it .

The cheesiest thing I've ever done .

I gonna layer down some noodles .

What ?

It might take a while .

OK ?

And then some more cheese sauce .

Let's get rid of this dude first .

Some cheddar .

So fun and then a little bit of mots .

Oh And then another layer of pasta .

OK .

Let's do some more cheese .

Call me Jack .

Let's go in there .

Put some more in this motz .

Let's do some go feel like a kid in a candy store .

It's pretty good .

OK ?

Next layer I got some on my neck .

Hold on .

I knew that was gonna happen .

And we will do some .

Wow , that's a lot of cheese .

And the rest of the there's just so much cheese .

This is the size of the one that we made and this is the size of a regular bow tie .

It's probably like 20 times the size .

Let's knock out the cheddar on this layer .

Huh ?

I'll save some of you for the top .

Ok .

I think this might be the final layer .

Wow .

There's still a lot of stuff in there last bit .

Cheesy , saucy goodness , smooth it out .

Fill those cracks and last but not least some fresh mozzarella with that nice cheesiness .

I might have put too much cheese or maybe there's no such thing , you know , from some browning on top .

Last bit of cheddar .

I think that's it .

I don't really know how heavy this is .

Hey , OK , I wanna put this on a cart and we're gonna go bake this .

All right .

Come on , little dude .

It's time to go in the oven .

I feel like I'm dragging my kid to school .

I don't have any kids .

But if I did this is how I would drag them .

Maybe I shouldn't say that .

Let's get you into the oven little boy .

Oh , that sounded weird .

All right .

Wow .

It's like bending the rack .

OK .

Goodbye , dude .

So this guy probably bake for at least an hour or so .

But yeah , the cheese is getting really melty as you can see .

And to make sure that this cheese gets a nice and bubbly top , we're going to broil it .

I'll babysit it and make sure that it doesn't burn and we'll see how it goes .

Oh boy .

Oh , wow .

This is , it just looks amazing .

This is a big one .

School is over .

I'm dragging my kid back home .

Come on , little guy .

Let's go .

So we're back .

The cheese is here .

It smells amazing .

And the finish .

I wanna garnish with Sprinkle of chives that makes it look very expensive .

Also adds a nice sort of oniony taste to the cheese , which will be really good .

Ok .

This is the moment of the truth .

The big , big cheese .

There's no time like now for a cheese full .

Alvin 2020 .

0 man .

Oh man .

Look at this beautiful deliciousness .

You ready for it ?

I think it's , it's a little hot , right ?

Let's go with the ladle , screw this little spoon .

It's gonna be a huge scoop .

Oh yeah .

All right .

Let's give myself some mac and cheese .

Oh , ok .

That's pretty good .

Finish it off for more time .

I'm really excited to eat this .

I think it's gonna be awesome .

Yeah , I'm just gonna eat .

So you guys don't have to watch me do that .

Oh man .

I was so good .

Oh my God .

It's creamy .

It's cheesy .

Super seasoned .

Well , wow , I'm gonna eat a lot of this .

Ok .

So you guys are probably wondering what's gonna happen with all this mac and cheese .

To be honest , I would have loved to share this with friends and other people because I just like feeding them food .

Unfortunately .

That's just not something I can do right now .

And I'm just really glad that I'm not lactose intolerant .

So , excuse me , I have a lot of mac and cheese to consume .