5 Steps To The Perfect Mac & Cheese

[@Magmafrost13]

I love how going into these its impossible to know whether it'll be genuine tips or entirely insane

[@SamusAranon]

this, exactly

[@011nsd]

I came to post this exact comment!

[@andresstadelmann7583]

I'm pretty sure most of these are legit

[@Mcrib05]

​@@andresstadelmann7583 whyd you comment twice

[@dsadams17]

I was waiting for the chaos to start...and then it didn't. I'm shocked and confused.

[@loatist]

Undercooking the noodles so much also helps because they're like food sponges that will absorb remaining water in the sauce and keep it nice and thicc that way too!

[@Lurch-11]

"More milk per milk." Precisely. He really is the culinary mind of a generation.

[@Inuxxus]

Make ice cubes out of iced tea to put in your iced tea when you drink iced tea so you dont water down your iced tea when the iced tea ice melts in your iced tea while your drinking iced tea

[@T0NI_]

@@Inuxxusdid this a while back, it’s great. Also it sort of “hides” the ice which is fun

[@BRITISHBUBBA.]

@Lurch-11 why did it make sense tho😭😭

[@TheDawgfan89]

Get a smoker and look up howtobbqright smoked Mac and cheese recipe! That's an old southern Mac and cheese that most people want during the holidays

[@OGTirpleOG]

Ground mustard is a good emulsifier as well. If you are shredding your own cheese, this is a must. If you are using pre shredded/velveta, ground mustard is not needed.

[@thembill8246]

If you don't want to use American cheese, you can also use a couple teaspoons of cream cheese. They're also full of emulsifiers

[@AdamFloro]

You can also get pure sodium citrate and use that.

[@jackwhitbread4583]

You shouldn't even be able to call American cheese cheese, they're all fkn disgusting. You're cheese is beyond vile

[@AdamFloro]

@@jackwhitbread4583 Legally, you can’t. It can only be called a cheese product.

[@puppieslovies]

​@@AdamFloro cheese product refers to mixtures of cheese that are mostly not cheese and use low grade milk byproducts instead I don't know what the other guy said but american cheese is cheese, kraft singles are not

[@AdamFloro]

@@puppieslovies if by American cheese, you’re referring to American cheddar, or other cheeses that are made in the USA, then yes. It’s cheese. But I was referring to Kraft singles. So cheese product.

[@Scrofar]

My momma always said, "Life is like a Mythical Kitchen starring Josh Scherer, you never know whatcha gon get."

[@tjus1950]

Was*

[@bustakxllabrown]

​@@tjus1950it's a joke fam, go to college if you want to correct people's grammar.

[@tjus1950]

@@bustakxllabrown it had nothing to do with grammar. It’s almost like you type before you think.

[@bustakxllabrown]

@@tjus1950 explain your comment and I'll gladly admit you're correct.

[@yoda5436]

@@tjus1950 ik you're correcting this cuz the forest gump quote is "was" not "is" but you have to know that's a meaningless correction because that's not a direct quote anyway

[@Itstoearly]

You can also buy your own sodium citrate and add it to your cheese sauce, giving you a lot more cheese options

[@catherineb196]

Giving you more cheese for cheese!

[@mournwood]

I'm sitting here eating sodium citrate mac & cheese, and I am *never* going back. No roux needed, you can use cheeses that normally don't melt well, and you can use whatever liquid you want, even water. As a bonus, it reheats WAY better than a roux based sauce.

[@exstacc1886]

im gonna short my cheese options on the walmart

[@lunaballuna]

Also, adding egg not only binds everything together so you can cut it and serve it more uniformly, but it also tastes 100's better, too. I hate baked Mac and cheese without egg added!

[@jewelsbarbie]

@@mournwoodhow much sodium citrate do you recommend adding to the recipe? Thank you!

[@Yagigoat27]

Step 3.5 buy store brand evaporated milk... It's cheaper and usually quite literally the same stuff as the big brand - meaning it's made at the same plant.

[@puppieslovies]

Well yeah it is just milk

[@CheapsKate77]

Same with the cheese and pasta.

[@retroreactiveaj7248]

@@CheapsKate77Pasta, yes, cheese no. I have 2 different brand cheddars in my fridge and they both taste different. 😂

[@CheapsKate77]

@@retroreactiveaj7248 ??? What does that have to do with buying generic to save money?

[@retroreactiveaj7248]

@@CheapsKate77 Because generic literally doesn’t taste the same, did you even read what the original comment said??? “Quite literally the same stuff as the big brand - meaning it’s made at the same plant.” You said “same with cheese and pasta.” YOU can buy generic cheese and enjoy your nasty ass pasta just as similar as your nasty ass attitude, because not all brands of cheese taste the same.

[@jayedith9398]

Caribbean secrets- 1 Use eggs, so it comes out as a firm pie. 2 Add minced onion for a slight spicy flavour. 3 Add ketchup and dijon mustard 4 Put breadcrumbs on top for a crunch 5 The evap milk is legit..

[@stephenpatterson8056]

Obviously do you but I hate that eggs in Mac and cheese is a thing. We're making Mac and cheese. Not a quiche...

[@jgj4430]

Suggestion - Pasta Water can be sufficient to create sauce from the cheese. Less butter needed overall.

[@retro5533]

A note to #2. You can straight up buy sodium citrate for fairly cheap and a bag will last a long time. You can use more of the real cheese instead of processed American cheese products.

[@kwbaby4297]

That carnation evaporated milk is a game changer.

[@auntlynnie]

My secret ingredient is a bit of Colman’s dry mustard. Just a teaspoon or two.

[@Simply__Simone134]

I hear dry mustard is really good in Mac and cheese! I’ll have to try

[@MarthaThomson-s6c]

I always add dry mustard to cheese sauce it brings out the flavour of the cheese

[@nickknardirell9821]

Indeed!

[@Mandapanda.]

Don’t forget to add a little powdered mustard. It makes the cheese flavor POP! Please, try a teaspoon atleast to try it out. Promise you won’t be disappointed ❤

[@windy0563]

yess or a little dijon

[@noahandreasen9221]

“More milk Per milk” My favorite line

[@Inuxxus]

Make ice cubes out of iced tea to put in your iced tea when you drink iced tea so you dont water down your iced tea when the iced tea ice melts in your iced tea while your drinking iced tea

[@liltoothless332]

These are great tips that I'm never gonna use !

[@Fiery25123]

I'm scared, what's a real tip anymore?! Josh could give us the recipe for nuclear fission and we'd be like "HAHA FUNNY MAN LOL" and I just don't know anymore

[@Waterpassion]

Josh would've ran with "the tip" remark though...🤣🤣🤣 I love Josh's chaos though. ❤️

[@monroerobbins7551]

I’ve used these tips in the past (I’ve watched a lot of cooking content), these are actual tips to keep in mind! Using American cheese or sodium citrate is really good for cheese sauces (like for nachos), shocking the pasta in cold water is a common technique, and MAN, condensed milk is so good for cheese sauces because of that lower water content. It means you’re less likely to get an overly runny mess, while still getting that dairy content. Plus, it encourages the sauce to stick to things, like pasta. These are genuine tips

[@lunaballuna]

Best tip I can give: add egg to your baked Mac and cheese. Not only will the cuts and servings be more uniform, but it also tastes sooo much better! My mom always added like 5 eggs to her Mac and it's just so much better that way 😊 I always thought that was standard until I started watching KZbin cooking channels and realized that almost no one adds the eggs even though it makes the dish 100x's more enjoyable: from mouth-feel, to uniformity, to taste. Add the egg!

[@suran396]

These all make sense.

[@suran396]

​@@lunaballuna5 eggs!!!!! And also, I don't like to cut it.. it should ooze and flow.

[@technoira5385]

A few things I would do aswell is add ground nutmeg and white pepper to the butter before forming the roux, and adding english or Dijon mustard before the cheese is added just gives the flavour an extra depth XP

[@SFiz-b3f]

Text book

[@FrancisGalton117]

A little bit of Tabasco sauce gives it a nice kick, too.

[@loganfisher3138]

Secret number 6 is to combine panko breadcrumbs with seasonings of your choice and a little bit of oil, covering the top of the mac & cheese, and broiling it. DO IT.

[@OneEyedDreamer]

You're saving people's lives (emotionally, cause the mac n cheese itself is already killer)

[@irishnorskymadness]

GREAT cooking tip that I’m 100% doing tonight on my Mac n Cheese. Simple, elegant and straight up BRILLIANT. (Cannot wait to try it!!!)

[@eastcoastemt9392]

A roux + Velveeta is absolutely key! Bake with crushed Ritz crackers on top for a crust. Someone said add a little fresh grated nutmeg, but idk 🤷🏻‍♀️

[@terryhowie]

Sodium citrate is Na3C6H5O7. This is what gives nacho sauce it's name. For those who are lactose intolerant or have problems with milk protein, you can make nacho sauce with non dairy cheese with sodium citrate too. This is one of the few ways I've found that actually melts the non dairy cheese.

[@batkat0]

Nachos were invented by a real dude in the 40's. Nacho cheese was always going to be called that regardless of sodium citrate.

[@anthonycochran6492]

None of these points are necessary if you just pay attention to your cooking temps. Also, use Half & Half instead of evaporated mild for better results.

[@micaelasparrow650]

I thought this was going to be another joke short, but it turns out this was actual helpful cooking information

[@breezyIslands22]

Unpopular opinion: undercook the pasta by about a minute, drain but don't rinse. The sauce will absorb and stick way better to the noodle. I’ve found rinsing the pasta in cold water takes away it’s enhanced flavor from being boiled in the salted water. Trying this recipe for sure!

[@TheMars8718]

We need to see more of Jonah’s lunch packing vlogs ❤

[@hazzwazzer]

why did “more milk per milk” make so much sense

[@Inuxxus]

Make ice cubes out of iced tea to put in your iced tea when you drink iced tea so you dont water down your iced tea when the iced tea ice melts in your iced tea while your drinking iced tea

[@MCshadr217]

On the note of evaporated milk: Would still suggest some flour to thicken it up if it's still too thin, though reminder to also let the sauce sit for 1-2 minutes to thicken up (Baking will not cause the consistency to change). Also, add bacon pieces (freshly cooked) for some extra taste.

[@Simply__Simone134]

I love that it was unpredictable if these were going to be actual tips or chaos but I love the tips and will use them in the future ❤

[@maximusthefrenchbulldog392]

Boars head white American cheese is 🔥🔥🔥🔥🔥🔥

[@PurpleSheRa]

Yessss! Love me some BH Wht Amer 💜

[@mikeysrose]

I followed a recipe once a few years ago for mac n cheese using white cheddar, gruyere, and blue cheese. It was certainly the most delicious mac n cheese I ever made.

[@autumnfeldpausch5539]

Lol you two sounded like my cat when he’s got ahold of his favorite foods. I love Mac n cheese like everybody else, the stuff is the 💣

[@invertexyz]

For #2 you can also use Potassium Citrate, which will be much healthier, as you'll reduce your salt intake and increase your potassium intake by a lot. Most people are not getting anywhere near enough potassium in their diet if they aren't eating lots of veggies.

[@natalieJe10]

The Velveeta is still going 😂 I remember when I was a kid and we microwaved the whole block, mixed with whole milk, and pasta. I was always so excited.

[@elijahide9880]

You can also use cheese powder from a box. And secret #6, add an egg or two and mix in vigorously so you dont get scrambled eggs- this adds volume to the sauce and is also an emulsifier to help with the silkiness/creaminess

[@karaamundson3964]

Eggs are egg-cellent, cheese powder in what context?

[@elijahide9880]

@@karaamundson3964 cheese powder instead of Velveeta. Both are highly processed cheeses and have similar outcomes in Mac n cheese when paired with other real cheeses

[@heatherfeather654]

I love the smacks. 😂❤

[@tubz]

you don't necessarily need to use sodium citrate as an emulsifier. you're already using evaporated milk which. the proteins already emulsify. if you need more emulsification, you can use an egg yolk. personally I just make a bechamel with heavy cream and that is more than enough protein to emulsify with whatever cheese

[@deatheternal720]

1. Learn to chew with your mouth closed 2. Black pepper

[@Eatingguy]

The mac & cheese looks really delicious 🤤❤

[@MoonBoi101]

"KG, come get you cheese slop!" "S L O P?!"

[@LorenzoFlores-t5k]

This actually looks like a good recipe ❤

[@violetwinston4264]

Kimmy got everyone saying “ you wanna make it thick like me “ 😂😭

[@melissam2666]

These are all great tips. This is the exact way my grandma would make Mac and cheese, pretty much using all the tips you said. It always came out great :))

[@Mandapanda.]

Now this one he is NOT trolling us ❤

[@leftysheppey]

I never have flour in the house and I don't use it much if I were to buy it for mac and cheese, so I found a really simple recipe which works wonders. Add 4 parts uncooked pasta to 5 parts milk, bring to a simmer and simmer for 20 minutes, stirring occasionally. Take it off the heat, and add 2 parts grated cheese and stir it in. Leave to stand for 10 minutes. It's fairly decent honestly

[@mndlessdrwer]

I will not be using evaporated milk. It has a flavor that I dislike and which somehow manages to penetrate through all of the cheese and still be noticeable in the finished product. I'll just go with whole Fairlife milk. It's a filtered and processed milk product with more milk protein that doesn't taste like scalded milk.

[@Sarahsmission]

Love the tips. 💟 I vote for R and L to do a every boxed mac taste test in the future on their main channel if their bodies can handle it comfortably. :-)

[@pinkspiderkyo]

Loooove the behind the scene guests!!!

[@HeidiKellogg-x6q]

LOOKS ABSOLUTELY DELICIOUS!!! DEFINITELY COOKING THAT!!❤❤

[@HeartlessKairi42]

I found a recipe for crock pot mac n cheese that used cream of chicken for the sauce base, along with mayo and sour cream. The flavor is phenomenal, but I definitely think I should replace the gruyere with a processed cheese like white American / white cheddar because it made it slightly... Crumby? At least once it starts to get dry and on reheat. I want that smoother yet still thick liquid consistency

[@joshbrillhart2950]

Secret 6. Stir in half the cheese off heat before putting in the baking dish. This will keep the cheese from melting fully into the sauce so you get that cheese pull even when baking

[@sherrymorris5564]

I watched this short four or five times in a row. It made me smile. So adorable!

[@odinsmith6249]

Mac and cheese is crazy because the processed parts of it make it better

[@danib7771]

Sodium citrate can be easily recreated with sodium bicarbonate and citric acid. So, equal parts baking soda and lemon juice. Let it bubble and settle, then add it in.

[@disko.kommando]

The sound of that whisk in the creamy Mac n cheese

[@mothsterling8204]

I saw you can make sodium citrate at home with lemon juice and baking soda and use it in the base of cheese sauces to get that velveeta texture with more types of cheeses!!!

[@k0p1n05]

You can also add different types of cheese in between the baking.

[@annetothem]

The unison lip smacking of approval confirmed this is legit

[@Arkouchie]

If you use non-processed cheese and the sauce breaks, you can add small amount of processed cheese, and it'll fix it.

[@joshdoerr2270]

Another tip is to choose a good flower that is cellulose free some companies cut their flower with it. It can make your sauce break even if you've done your roux correctly.

[@thecrazything95]

You can also just add the sodim citrate yourself and use whatever fancy cheese you like

[@yaadasshows]

lol! Great video. End was the best part 😂❤

[@solovibes8959]

Okay Imma need measurements cause I’ve only made craft Mac n cheese

[@morrisahj]

Will be using that ice bath method for all my pasta so it’s less overdone w/ each reheat👌

[@vivienmartin225]

Finally someone who admits velveta is good!

[@jalenwiggins5831]

I always use velveta and real butter with a bit of pepper and a dash of salt

[@derrekgillespie413]

Woah. A sincere Mythical Kitchen short

[@ampersandideas]

Would sodium citrate powder give non-processed cheeses the same smooth texture as velveeta? Would it make using evaporated milk unnecessary?Tried to make the Adam Ragusea Mac n Cheese and selected purely based on flavor and my sauce split a bit. Still not sure whether it was the cheeses I used or if the heat was too hot despite being at medium-low.

[@charliebecker2216]

Thx for all the tips !!

[@KachPrettyLife]

Looking gorgeous! Yummy, delicious tasty recipe Thank you my friend for this great recipe I wish you more success Have a wonderful week

[@owenwarner7911]

I like your haircut looks good 🤙

[@mommysboys7332]

Looks yummy. How much regular milk did you use.

[@Eric-469]

Imagine just being able to hit a button right here to save these to a playlist. What a world that would be.

[@scarecrow9868]

I was looking for that then i read this 😢

[@essentialdeparture9999]

Yeah for sure! Until that happens save it as an old fashioned bookmark in a folder.

[@crazycarl00]

@@essentialdeparture9999 thank you for saying this because it feels like people don't even know what bookmarks are anymore.

[@adriannejohnson4176]

U can…the 3 dots at the top right

[@MangoMotors]

I now have leftover angst from trying brace myself for the shock factor that never came.

[@wallacechan-qi4un]

Instructions unclear: the pot of macaroni is now pure uranium

[@wanderingchicken420]

I will say you can wash the coating off of most store-bought ground cheeses, It won't be perfect but it will melt a lot more even

[@blakea6968]

"Cheese Slop", I'm using that! 😂😂😂

[@loveanddreambig]

I should not have watched this in the middle of the night…now I want this so badly and I can’t go out and get what I need to make this.

[@apolk]

Who else hears the line from Vine in their head while he's stirring the mac and cheese? 😆

[@IzumisChild]

One time I made box mac and cheese I left the burner on very low flame and didn't realize until I came out to pack up the leftovers and surprisingly it was PRETTY YUMMY still! I haven't dared to try replicating it though.

[@Eudevie]

You can also just buy sodium citrate and use any semifirm cheese you want

[@jac1897]

That toss to start was so unathletic it's hilarious

[@deborahfreeman9130]

Love this recipe

[@Eggman03]

If you serve powdered mac and cheese this thanksgiving, bless your heart. (in southerner)

[@Pool145]

That looked sooo good

[@elainebelzDetroit]

I use condensed milk primarily b/c I don't tend to have milk milk (having grown up allergic to it - though I'm not anymore, I don't have a habit of using it). I do add cream cheese; never really thought of using processed cheese. I wonder how little I could get away w/using for the same effect? I normally use a block of cheese I just cut up into small chunks, but sometimes I'll grate it. I also "ramenize" the noodles by cooking them w/ a little baking powder in the water. That seems to help them not get mushy later. Anyone else try that?

[@severin99]

It always throws me when, amidst all the madness, Josh occasionally just does a normal one

[@korimus]

This is basically Kenji Lopez Alt's gooey mac and cheese recipe. Always amazing. Evap milk is key

[@Throefly]

I hate it when people recommend using a cheese food product in your mac n cheese. Just go buy some sodium citrate. The stuff is hella easy to get now. I keep a 1 lb tub in my kitchen that lasts *years*, because you only need about 1 tsp for a typical recipe. As an added bonus, this allows you to *not* dilute your mac n cheese with any cheese flavor you don't want in there. But more power to you if you prefer the flavor of velveeta or whatever. Sodium citrate can also be created from scratch by mixing baking soda and fresh citrus juice(lemon or lime works best). It's also great for preventing breakage for any gravy that isn't strictly flour+water based.

[@mateenfoster4595]

this dude went watched one of them grandmas get down and made a video. My gramma showed me this years ago.

[@starkitten0075]

Secret #6, add a little funky cheese! Like blue cheese or gorgonzola. It adds so much flavor!

[@desireelayne]

Thanks, appreciate the advice.

[@louisapino60]

😂 love it!

[@wolfman011000]

I checked every shredded cheese in my 3 local supermarkets where i live in the UK, Asda, Tesco and Sainsbury all there shreeded cheeses use Potato Starch regardless of brand or cost. Even the dodgey shredded vegan cheese like substance uses Potato Starch. For example: ASDA Grated Mozzarella Cheese, Ingredients Mozzarella Cheese (Pasteurised Milk), Potato Starch. Check before buying as it maybe different in your region. As with everything in life, check everything, trust nothing especially "everybody knows that" and think for yourself, trust but verify. Thank you for the tips i have never thought to use evaporated milk, i'll give it a try. Take care, God bless one and all.

[@ladyraven2256]

Don't Use Preshredded Cheeses like Cheddar do it yourself even Processed Cheese ( American or Velvet come in blocks like Real Cheese ( Parmesan Cheddar Gouda Monterrey ,etc )

[@LaurenJones-lh2df]

Ooh yum. Thanks Josh!

[@shaunmcgee4156]

Great tips

[@untoldanalytics1259]

“Slop??😊” lmao

[@ultimatebishoujo29]

Thanks for the tips

[@tk_wotako4174]

Tip number six put in a instant noodle seasoning to enhance your hypertension and also the flavor

[@Foodandthoughtco]

This was the best 😂

[@DarkWolf22k]

I can hear the whisk screaming against the pot