The Secret to Creamy Mac and Cheese

Hey , and after you read that title and you have seen that thumbnail , right ?

You know what we're doing today , I'm gonna show you gotta do a extremely creamy over the top mac and cheese .

And guess what ?

Folks , it's right out of this cookbook .

Let's get it .

OK .

Look .

So we got our mat , right ?

It's already going , you know boiling .

Now , what you wanna do is you wanna set up your oven , you wanna preheat it , right ?

Look , it's 325 degrees folks , that's what we're using .

Let me go ahead and start it and we'll get that going .

OK ?

So look , I've already taken this one out of the uh packaging , right ?

This is key .

I'm sure by now it look like everybody on youtube is saying stuff like , hey , you gotta use your own cheese , you know , shred your own cheese .

Look because it doesn't have that , you know that waxy film on there that you buy when it's pre , right ?

So we're gonna go like this , you're gonna get £1 and this is a £2 block .

I just wanna do half of it and just to keep it real simple .

I'm gonna make a little notch .

What I think look like about half like that .

And that's where I'm gonna go all the way up to there .

We just get this Monterey Jack going now , go ahead and start with this cheese right now .

I wanna say this right before we even get started .

If you look and you saw all the ingredients we had , listen , 2.7 million people will tell you that this was really , really fire and they make it all the time , right ?

Don't let the lack of ingredients , you know , fool you .

OK ?

So look now that we didn't shredded some cheese , right ?

I'm gonna go ahead and start with my butter .

One thing I can tell you , listen , I didn't say nothing this time .

You guys can put butter .

I mean , uh bacon fat in there .

So just put a couple of tablespoons of bacon fat and then probably put one tablespoon of butter that works , you know , either or I don't have any uh bacon fat right now .

So I went ahead and used butter .

So let me get this melted .

And what we get ready to do is we get ready to make a room , ok ?

Now that it's melted , now we're gonna start and come in with our , you know , our flour , right ?

So I'll just add a little bit in , remember a little bit in , out of time , folks .

So once we got it , you know , the raw flour uh uh taste taken out .

I think it takes about like one minute or whatever .

Then we go ahead and start adding , you know , our milk .

So once you see how it starts to look like this , then I go ahead and add my second cup , right .

We just put it in a little bit at a time .

Best to do it like this because it's gonna thicken up once we start adding the cheese right .

This right here is gonna be a nice cheese sauce .

Oh And did I say it's gonna be a creamy mac and cheese ?

OK .

So now that we got that incorporated , look , now I'm gonna go ahead and just start introducing my cheese .

I put it in .

There's no particular way you gotta put it in .

You can go light then dark , you can go all light , all dark .

It doesn't make a difference .

You just wanna get it in there and you wanna make sure it incorporates right .

So check it out .

You just wanna keep it moving just like you see , right ?

Just keep working it .

Keep whisking it as it heats up , it'll just dissipate .

You're gonna get your color from this cheddar .

All right .

So look , once you get it all together , look at that right there .

This is your cheese sauce folks right now .

Let me move this .

Let me get set up .

OK .

So look , now this is the real level up folks .

It's the Creole kick this is the flavor that just sends it over the top .

Now , some of you guys are gonna ask , can you add it ?

You know , can you add it to the uh sauce ?

You can , once you got it to the consistent you want , you just add it .

But for me , I taste it .

I like to put at least a tablespoon in but I wanna mix it like this , make sure it's throughout .

OK ?

So look , here you go , folks , you guys can look , this is what I'm talking about this right here .

Listen , we didn't already sampled it and know it's great right here at this stage , but we wanna put this over the top and then we're gonna bake it right ?

So I'll come with that Monterey right over the top like this .

You don't need a whole lot .

Just a little bit of that Monterey and then we're gonna top a little bit .

You know what uh we're gonna put that last top in the cheese .

That's gonna be that cheddar this .

What's gonna give it that color again , folks .

I want you guys to let me know what you think down in the comment section below .

I want you guys to become part of the fan base of this .

Mac and cheese .

OK .

So look , this is what it looks like .

It's ready to go , right ?

All I gotta do is put a piece of aluminum foil over the top , put it in our preheated oven .

At 325 degrees .

We're gonna go 25 minutes real simple .

And here you go , folks put that there like that .

Bring this over here like this and that's that million dollar right there , right ?

So you gotta see what it look like , you know what it , it matches that .

And then look when you look at this right here , that's because I left it in the oven longer , right ?

So if you wanted to have more of a dark texture , more like that , just leave it in there uncovered and cook it longer .

But right now I can just tell you where you saw it is and the way I was like scooping it up and all of that is fine .

Now I gotta hurry up and go ahead and get to get uh do my taste test on camera because now I gotta keep these people from behind this camera , you know , from getting in .

So I'm gonna go ahead and get in like this .

You see that right there when I say cheese and creamy , that's what I mean , folks look at that .

Mm Anyway , cheers .

What can I say ?

Folks ?

It's fire .

Look , it's the real cheese .

It's the cheese sauce .

It goes down to that root but check it out without this right here .

This right here is what leveled it up on that flavor .

Now , if you guys don't have this , use your own Creole seasoning or you know , a Cajun seasoning that you put in there .

And I gotta say you this , I know we got them fried cheeses and all of that out here .

Look , this right here is fire .

You don't believe me , you can go back and get yourself a reference with that being said , I'm gonna quit holding these people up on .

I'm just stalling right now .

Hey , I just wanna say thank you for , you know , you guys watching this video .

Don't forget to like , smash that subscribe button and tell everybody out there .

Listen , there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And guess what ?

Folks , I'm out peace .