Baked Mac & Cheese (2 Ways)

[@Voxphyle]

Something I recommend every cheese lover keeps in their pantry.. is Sodium Citrate.. also called melting salts. A small amount added to any molten cheese containing sauce makes it stay consistently emulsified, and makes making cheese sauces an absolute breeze. It's cheap, lasts forever, and is a complete cheat code for anything melted cheese.

[@owldiamond2108]

Thank you so much for the advice - I ordered a pack of Sodium Citrate after seeing your comment and it made such a great difference for my cheese melts

[@Mooncastyre]

Oh, wow! I'm an experienced home cook, but have never heard of this. I'm constantly looking for ways to keep those cheese proteins from breaking. When you have kids who are picky eaters, they don't tolerate gritty, grainy, or clumpy cheese sauce. It's disheartening to spent time and effort on an elevated mac and cheese dish just to have your kiddo prefer the boxed stuff because the sauce is smoother, LOL! Going to look into it!

[@Voxphyle]

@@Mooncastyre I recommend it! I can make a perfectly smooth cheese sauce with 3 ingredients. A liquid, the salts, and cheese. I can't seem to find it, but I saw an article once where they tested different types of cheese.. I remember it took significantly more sodium citrate to get a good result with something as dry as parmesan.. I need to experiment with it sometime.

[@xbomber4570]

Love the commitment Brian has, buying a pack of pre-grated cheese just to show us what not to buy

[@robwilkerson4413]

He probably tried to return it!

[@joshuareaper5664]

And the velveeta

[@beau_nolastname]

he probably uses it for other recipes (like tacos). it's probably fine cheese, he's just recommending against it for a melty recipe like this.

[@manielek]

@@joshuareaper5664 yeah, it's hard to return fingered velveeta

[@XBluDiamondX]

But did he have the commitment to eat that big ol' bite he took out of that block of cheese? lol

[@Sunlovesflower]

Brian makes food that everyone makes, regularly. He tests the receipts, explains, and delivers in a soft and zen way. The lifestyle product ads are amazing as well. I genuinely trust him and his content is so realistic, soothing and high quality. Amazing KZbin chef ❤❤❤❤

[@BrianLagerstrom]

Thanks very much for the kind words and for taking time to watch!

[@ercedwrds]

Mascarpone and taleggio in a mac and cheese? Yes please! My recipe uses gruyere, and it really elevates the dish, but the flavor of your selection will really kick it up a notch. Looks great Brian. Can't wait to try it out.

[@BrianLagerstrom]

I hope you do try it. Report back.

[@chrism.8105]

Invite your cardiologist! Not calorie shy.

[@bierbrauer11]

That massive bite of American was epic!! LOL!! Awesome video, going to have to give these a try!!

[@LDHBees]

As a native southerner who grew up on potluck church lunches on Sunday afternoons, your mac & cheese recipe drew me in...funny enough, my mama made mac & cheese like your 2nd recipe except she always used American cheese (sharp) and Colby - no fancy cheeses. She taught me how to make that nice sauce using flour, butter and milk as a base when I was a teenager...she called it a roux...we never cut our mac & cheese into squares but simply dished it out with a big ol' spoon. Thanks Brian - love your channel!!

[@tomr3422]

same here, always the roux style mac and cheese at stuff we went to, this seems like a northern take on southern food, next we will see grits made with caviar and smoked salmon as a southern dish

[@Dylan-yd8kw]

TIL sharp American cheese is a thing

[@callipygianchronicle]

Maybe it’s been more specific than being a Southern thing? Maybe it’s a certain part of the South? Or a difference between poorer Southerners vs rich ones? My momma is from Mississippi and she and her 9 sisters have always made mac and cheese the way Brian demonstrated: with eggs and evaporated milk (but never American cheese and more eggs).

[@hayezeus]

A roux is just butter and flour. Add milk it becomes a bechamel. Just for reference if you see it i’m recipes. A roux does not have any milk

[@Appaddict01]

I’ve seen it done both ways on different southern channels.

[@H2h0e]

Never stop with the “let’s eat this thingg!” at the end of your videos. Possibly my favorite part.

[@BrianLagerstrom]

I think the internet would end me if I skipped that haha

[@user-ls3rv8tv2e]

Just made the "fancy" version! AMAZING. Thank you for all your work on the channel.

[@BrianLagerstrom]

Fantastic! Thanks for trying and thanks for the thanks!

[@bbcpfghs]

Brian is being very strategic making this video a week before Super Bowl Sunday 😉😂

[@SilentKnight234]

Gotta make a few "test" batches before the big event! 😎👍

[@MikehMike01]

Very strategic in his offensive, racist caricature of southern cooking

[@edvardcrunch]

"Southern" isn't a race.

[@MikehMike01]

@@edvardcrunch we know exactly who he making fun of BRO

[@yanasmith6813]

Did you see his videos for hot dips from last year?! Pure delicious!

[@graefx]

9.8/10 on the southern style. I'd add mustard powder and paprika in there. That was the only time I ever saw mustard powder being used growing up and I swear the tin looked like it was from the 50s. And behind salt and pepper, paprika is like the 3rd most used spice in the cabinet. I think it makes us feel fancy 😛 But to get real holidays fancy, there was a dash of Mace thrown in. Mace wasn't for church potluck mac n cheese.

[@dannyeverett3605]

Yeah only thing it was missing was the mustard powder, paprika and in my house we would make a cheese sauce AND a custard. He did good though if he didn’t grow up with it!

[@seanharding]

I fully believe that in the 50s they made a huge supply of mustard powder and we're still working our way through it.

[@TheTrueBatBrain]

If you want a bit more of an earthy spice to a Mac and Cheese I've found a bit of cumin really changes things up in the best way

[@quartd2542]

@@dannyeverett3605 Are you mixing the noodles with cheese sauce and custard? Saucy yet set?

[@Kyiecutie]

@@TheTrueBatBrain mmmm yes, cumin just adds a little extra something something

[@hattree]

For southern, I go the mornay sauce route, with the southern cheeses, and add a half teaspoon of mustard powder.

[@nicknack6042]

I made the southern style tonight using this recipe to take to a get together. I should have made double because it went so fast and everyone was asking for my recipe. It was definitely a hit!

[@jacks5463]

Just made the southern style one and o boy, this one hits the spot so well. Thanks once more for another dish and keeping my cooking passion alive Brian

[@marka4891]

Love a baked mac n' cheese. My version uses four cheeses that get smoked (with a smoke gun) before being combined with a bechamel and then the pasta and topped with parmigiano and bread crumbs before baking. I like a sharp cheddar, Gruyere, fontina and parmigiano in equal amounts by weight for the sauce and then extra parmesan for the topping.

[@gailneal]

I'm a keto person and haven't had mac-n-cheese in years... but I still appreciate seeing it done with the proper respect. Well done!

[@dwaynephillips639]

I made this recipe tonight for my family. They have raved about my recipe for years. Tonight they said this one was better.

[@cathfrompa9561]

I just made the Southern Style mac n and it was slappin! I even broke the rule and used pre-shredded (bc that was what I husband bought) and it was still so great. It made so much--perfect for a crowd. It would be wonderful at Easter with a ham. Will definitely make again and I definitely want to try the fancy version. Brian--you are our favorite KZbin chef. We love how clean and uncluttered your space is--makes it so much easier to focus on your methods without a ton of visual noise. Can't wait to try more of you recipes. Please keep on with your awesome content!

[@seanszarkowicz]

Thanks!

[@bootcopy]

I've been honing in my Mac and cheese for a few years and settled recently on aged white cheddar, pepper jack, Asiago and parmesan with a few slices of American thrown in to help the melt a bit. It's been a huge hit with literally anyone that's tried it.

[@balkamp8888]

You and cowboy Kent are the only cooking shows that reliably have dance segments

[@SinisterMD]

Those look fantastic. My wife has made a smoked mac and cheese in the past with smoked Gouda which is excellent but she serves it with green apples. The sourness of those just works.

[@zencomeseasy602]

I love when you bring the decadence! Your other mac and cheeses were stunning. I can't begin to imaging how good these are.

[@user-myJackJackmyfrost]

I watched so many video recipes and this is the first one that I could easily understand and I’m saving it in my cookbook. Thank you!

[@arnoldkotlyarevsky383]

Cheddar, jack, and a few slices of american to improve meltiness into a mornay with some mustard was a real winner for me.

[@yanasmith6813]

Made the southern recipe for Christmas, so delicious, a hit with everyone!

[@RacerX780]

I made this last nite.... the southern style. First time making anything like this. :) It came out really really good. Very easy to follow your directions esp since I'm more of a novice then a pro.

[@PoppaCYS]

Both look versions fantastic. The southern style recipe is the method my family typically uses.

[@Everything_Bagel]

The only thing I would change about the fancy recipe would be the addition of a bread crumb topping (panko bread crumbs +butter) to add a crunchy element. Other than that, it's pretty similar to the recipe I use and love.

[@Dan-ji4db]

I love the hang ten sign every time Bri is happy with how it's going 🤙🏻

[@dimilton3166]

Mouth feel IS a thing and I’m glad it’s not just Charles Boyle who thinks that

[@BrianLagerstrom]

Say it loud

[@nervengewitter]

Brian is definitely just a more charismatic Charles Boyle. Like a Jake-Charles blend. Lol

[@grantsmith505]

Maybe in USA ppl need obvious things explained

[@SteveofArms]

@@grantsmith505Eurotard

[@faithsrvtrip8768]

Cavatappi is my very fav mac n cheese pasta shape for baked macaroni. OMG I'm jealous I love your saucier pan!

[@MrD10e]

same

[@kingconcerto5860]

This is the way

[@Covenant-R]

I was soo waiting for that nutmeg to show up, was not disappointed... a tad of it is soo good in mac and cheese, mashed potatoes, etc. Also, I love having a bit of crumb on the top browning at the end with the cheese for some extra crisp on top.

[@GrogMindwhip]

Thank you for using the word "cheese" in so many ways in this video. You're a champ.

[@tedybomber1713]

I personally like a toasted panko and parmigiano topper for my Mac. You do it right and u get a satisfying crisp layer to break thru and adds texture

[@arthureaks3591]

20 years I found a recipe in Molly O’Neill’ New York Cookbook. The recipe is an old version of an automat recipe. Pretty much the same as your southern recipe (I also add the parmesan), but includes a 28 can of whole tomatoes, crushed. I found it became addictive. I just read that O’Neill died in 2019, at 66. I gained so much energy from that cookbook. Cooking as something we all do, but special if we try to make food well and to share with others; that making a meal and eating it with someone special makes all the difference.

[@tankthebear]

I made the southern one tonight with a slight variation - Guyere vs American I am just not a fan of american ... it came out ... AMAZING. Best MAC ever. Thanks Brian.

[@Sgt.Leonardo]

I prefer not to eat American and I was going to ask for a substitution. Thanks for your comment.

[@ChrisBakerDrummer]

Made the southern version of this for Easter family get together and it was a HIT. Friggin delicious! Thanks, Brian (from the whole extended family)

[@BrianLagerstrom]

Oh dude, yes. Perfect Easter dish.

[@claudeaimeevilleneuve8510]

Hey Brian, I love ypur cooking style and recipes. Now that spring is approaching it would be fun if you made a video or two on what you put in your veggie garden and how you mind it over the summer!

[@eagleheads1221]

This is legit. Great video. I appreciate the two different styles. Looks on the money!

I really appreciate the southern version! That's how my family always made it growing up. I rarely see non black people making this version, so thanks for giving it a try and providing a recipe!

[@jodo3k]

Just made the Southern style for Thanksgiving and it was a huge hit. One thing I did add was a generous tablespoon of Dijon mustard. Also, this makes a LOT of mac and cheese. Emphasis on needing a DEEP 9x13” baking dish!

[@nicolasfaucompret9764]

Gosh that's a terrific amount of cheese.... and I am French.... Not very subtile as a reciepe, as many "US reciepes,, but miam miam miam. As usual Brian, thank you very much for the receipes, the tips, and the great video editing. Combined with your obvious passion and professionalism for cooking, it is as always spot on :)

[@supermariofan772003]

I made the southern style mac and cheese for Thanksgiving this year and it turned out fantastic. The texture definitely wasn't what I was expecting. It wasn't quite velvety and it was more casserole like. Still, the taste was absolutely incredible. I used sharp cheddar, gouda, and parmesan, and it was super flavorful. Thanks for the recipe, Bri!

[@MackenziePerrault]

Brian, I can't thank you enough for putting out such amazing content. We really don't deserve you.

[@kalyarn]

Taleggio is very interesting, will have to try that. I've always had great success using sharp provolone as my 'special' cheese in mac.

[@Chillinchillin8]

I have literally NEVER had baked mac and cheese that wasn't bland. Restaurants, home cooks, you name it. Every single time. BLAND.

[@SandiHooper]

I laughed so frickin hard when you make the “tagliatelle face”! I had to back up and watch it twice. I am obsessed with Mac n cheese, cannot wait to make the R rated version.

[@robpilgrim2564]

Made the traditional one. I liked it! Your instruction is well done. Good vids.

[@diorkster]

THANK YOU. I’ve been looking for a good Mac and cheese video and you did it!

[@user-is8tq3qr9x]

Hey Brian, Can you say delish… my husband loved it. I made the southern custard style. Not goin’ back to my own homemade recipe again. I added cooked bacon and left out the salt. Other than that, your recipe was super easy to follow. Thanks for another winner! Diane, Venice, CA

[@kenyattaclay7666]

I was born and raised on the south side of Chicago & the first mac & cheese is what I grew up on. It actually wasn't until I moved to the south for college that I started seeing mac & cheese made with five cheeses & some of them being artisanal. I like both of them & any mac & cheese is good mac & cheese unless someone ruins it by putting breadcrumbs on top.

[@agnespn3670]

I am halfway through the video and I am drooling like a mastiff. Also, I love Brian making a Southern accent :D Thanks for another great recipe man! In Europe, we can't get Colby or Jack. American cheese is only available as singles (I use it for your cacio e pepe mac&cheese - I love that recipe!!!). Sharp red cheddar is available in slices if you can get it. But I will, because that recipe looks exotic (for Europeans :D) and, most of all delicious!

[@douglaspierce8480]

I find that extra sharp cheddar, asiago and gruyere gives the mornay more structure and better flavor.

[@zackarysmith2222]

Never thought of an egg custard before. Cool!

[@bobbyomari5500]

Making this alongside a smoked brisket for Easter with the family. We don’t actually celebrate Easter but it just happens to be a time to get the family over in the spring. I like this because I think I can just prepare it ahead of time and then throw it in the fridge and bake it the next day so I’m not spending a ton of time on the day of 🤙

[@Josh-ly9mi]

Your videos are so fun man. These look great. Ive been making your other mac for a while now. Cant wait to try these. Thanks Brian!!

[@kinetsievarvenfloot1237]

It's a testament to how much I love Brian's videos that I'm willing to watch one whose principal ingredient is cheese, given the fact that I despise cheese beyond words.

[@CaminoKev]

I used his southern mac n cheese recipe and its delicious! I made one change that I highly recommend: instead of boiling the pasta in water, boil it in chicken stock.

[@Pilot_graaape_45]

1:57 "I'm gonna quickly bust" with the censored egg mix made me laugh out loud I will not lie

[@candyb5245]

Hello to you! I am a new subscriber. I have been looking for a baked Mac and Cheese recipe that does NOT use a flour roux when I stumbled upon your two way recipes. I recently made the Classic Southern Style Mac & Cheese… and it is THE BOMB!! My husband and I both loved it!! I will certainly be making it again… and I am now looking through your videos to see what else I might want to make. Thank you and have a blessed day!

[@melbarn2716]

Mouth jets on high! 🤤 Get myself prepped for the Midwest classic Lenten Friday combo of fish and mac & cheese. The family will love me. haha

[@CWRoederer]

Hey Bri! Just wanted to let you know that for the first time my mom let me make a dish for Thanksgiving, and I made the fancy mac and cheese from this video-and it was the most popular thing at the table! I’m surprised we have any leftovers at all!

[@jamietimon9899]

Brian's continued bit on always tasting foods on camera did not disappoint: Brian's video checklist: [ ] Take bite on camera testing the American Cheese block Brian's internal monologue: LETS EAT DIS THANG! *_proceeds to take the mother of all bites out of a block of cheese_*

[@daverutt8532]

Hi Bri. Made this lasagna for Super Bowl, including the Ricotta. Everyone loved it. 9x13 gone before 4th quarter! This recipe is a keeper! THANK YOU!

[@Words-of-encouragement.-.]

I'm guessing you meant to put this comment on a different video...

[@BatPotatoes]

I love about 30% gruyere in my recipe. It adds a nice funk. I was taught to add cheese to the white sauce off of the heat & cooled off a bit so that the cheese doesn't go grainy.

[@johntyy88]

I use heavy cream, a cube of chicken bouillon, and Slap Ya Mama seasoning as my base and then add American and Sharp Cheddar. I found Gouda instead of cheddar was too strong for us in a sauce, so I stick by the classic. When I want fancier, I’ll still use a bit of American cheese because it holds the creaminess factor but use Parmesan, high fat mozzarella, white cheddar, etc and Boursin instead of bouillon.

[@ukgroucho]

Nice Bri! I pimp mac n cheese as follows... Fry some pancetta (or chunky bacon) in butter (or ghee) for a bit and when it's getting crispy add a finely diced onion and fry until soft, then add your flour and make a roux - add milk etc, then add your cheeses. Combine with cooked pasta of your choosing and put into a baking tray. Add thinly sliced tomatoes across the top (must be thin or too much moisture) then your final cheese topping and bake. Cheese and onion are great partners, bacon (pancetta) and tomato love each other... "Pimp your mac n cheese" :)

[@davidkropp1580]

Just made the Southern style as called for but, as a diabetic, I thought this would be a good dish to try a different type of pasta. I used Banza elbows made from chickpeas, and we all agreed you could not tell. You save a few carbs per serving which is good for us T2D types. This is a hit that is definitely going in our rotation! Thanks Bri!

[@BrianLagerstrom]

Cool. Glad to hear that it worked well. Curious to know how the noodles performed after being reheated.

[@davidkropp1580]

@@BrianLagerstrom Actually really well. My family mac and cheese connoisseur said it was even better reheated!

[@SirPhilMcCrackinVonBeggington]

My girlfriend and I were just talking about how bored we have finally become with box mac and cheese, and then BAM this video. Thanks Bri!

[@Just_a_commenter]

I'm all for new ways to do oven Mac and Cheese. Been doing the one by Joshua from his but cheaper series, so new options are very appreciated! Thanks, Brian :D

[@MichaelAlthauser]

Is it *actually* cheaper though, or is it just a gimmick that he uses to push his videos. "It only takes $0.10 worth of cumin!"... nevermind that you can't buy only $0.10 of any spice at the grocery store.

[@vortexeze7799]

@@MichaelAlthauser but surely it is cheaper, because if you didn't have it before now you have cumin to use in future meals.

[@sameliterally]

I've been stuck on that recipe too! Def giving this one a try.

[@scrambie]

@@MichaelAlthauser of course you can't. The idea is that you're purchasing ingredients that can be used for subsequent dishes. Everyone needs cumin in their pantry.

[@dakotareid1566]

@@MichaelAlthauserit’s only cheaper if you have everything already

[@Elias-xx5ff]

I love your pizza videos it’s taught me a lot and it’s so cool to see how you do things technique wise I learn a lot, but I’m so excited you’re branching out into other videos especially other things that are cheesy pasta dishes as well!!

[@jacobfiksel3600]

I made the southern style baked mac n cheese for dinner last night and it was incredible.

[@42ZaphodB42]

Ill try the second version. Bit of a nerd when it comes to french style and a giant fan of italian cheese so yeah. Awesome!

[@TwiinStar1224]

From the Caribbean, similar to the "southern style" but some added ingredients (peppers, onions) and bread crumbs on top. Also the cheese sauce gets cooked down a bit before baking.

[@bgaviator]

A really good addition I always do to my baked Mac is to butter sourdough bread and cut into cubes and scatter over the top while it’s baking. Gives it a nice extra buttered crouton layer

[@LoveStallion]

NUTMEG is the secret sauce for good mac and cheese. Always. I like sharp cheddar + gruyere, then toasted breadcrumbs on top. Depending on your tolerance of blue cheeses, a bit of gorgonzola can also add some great notes, but you have to be careful it doesn't overpower the entire dish.

[@PliableScissors]

Made the southern tonight using rigatoni and velveeta. Tasty!

[@realong2506]

I grew up eating the first version of the mac and cheese and still make it to this day but I use colby and cheddar cheese with 2% milk. Turns out rich and cheesy every time.

[@nervengewitter]

I'm a vegan but I still watch these videos for technique tips and the entertaining narration. 👍 I feel these methods would lend themselves well to other pasta bakes too.

[@barbedwire_lace2160]

😂 I can do one better, I'm celiac and addicted to this channel. 😍

[@knarf146]

Will make make the 2nd one this coming weekend. Made the cottage pie yesterday and it was a winner.

[@kameronanessa]

My grandmother (born in 1922 Valdosta, Georgia) made the southern-styled all the time with one added ingredient: breadcrumbs.

[@julioblanco]

I use a similar southern recipe that's finished in the crockpot instead of the oven. Always a hit at the office pot luck.

[@karenfox1671]

Thanks for this! I shy away from Mac n' cheese because I, without fail, end up with a sea of floating grease on the top of my casserole. Such great advice on making a roux, adding aged cheese in the correct order and the difference mascarpone makes. They both look like perfect, comfy cozy meals. Great work. Get your rest buddy!

[@giraffesinc.2193]

There is absolutely no way you could possibly improve upon your stovetop mac and cheese, Bri! That stuff is amazing! That being said, I'll give this a try!

[@Sofia-ky2rv]

made the fancy recipe for my friends and they loved it! thanks for the vid :)

[@loriyamase3824]

I made the Southern style mac and cheese last night. So easy and delicious. I will be making it again. Thanks for the great instructions and reasons why. I couldn’t find block American cheese so I chopped slices.

[@SnakPakFlight]

I went to the deli and just asked for a large pound chunk!

[@yashtexas]

Any substitutes for tallegio you'd recommend?

[@OriginalSketch6494]

These look insaaaaane! Thanks for all the hard work you do, man.

[@itr0863]

had to choose between these 2 for thanksgiving but as soon as you said cacio e pepe, your 2nd version was chosen!!

[@blueberry6075]

I recommend everyone to get a bag of sodium citrate for cheese sauces essentially eliminates graininess

[@mdbbox5660]

Yes, this. You get all the velvety, gooey texture of process cheese with the flavor of something tasty. The american cheese in the first recipe has sodium citrate in it already and will help emulsify the others, but you'll still need a bit more for that perfect texture. I no longer make mac and cheese or nachos without it.

[@michaelcavanaugh9395]

Thank you for supporting your local Whole Foods

[@TechBearSeattle]

I'm a heathen: I make mac and cheese with rotini: the deep grooves hold more of the sauce.

[@0509kj]

Made your Southern mac and cheese tonight to go with ribs my wife made - wow! Soo good doesn't do it justice. Thanks so much for the video and recipe. And bonus, there's 5 of us and we still had easily half of it left to go with another meal. 🙂

[@georgew4629]

Made recipe 2 with the cheeses from recipe 1. Pretty good. Next day cut up into cubes, breaded and deep fried

[@Tech-Sam]

Whoa. Next level.

[@JIN739]

I love this second version, I’m going to try this with cauliflower instead of the pasta.

[@mattfawcett4917]

*adds to Super Bowl side list* Thanks B-Man for another banger!

[@slotedog]

The first is tasty and the 2nd looks really tasty

[@MichaelJohnson-vi6eh]

i am mostly team mornay, but have to have some dijon mustrard for some tang in the background. i def will try the custard.

[@CantankerousDave]

I always add some mustard powder. It really ramps up the cheese flavor.

[@evilganome]

It's cold here and some nuclear orange Mac and Cheese is just what is called for. Thanks for another great recipe. I love your videos and as someone who has been cooking for years I love that I learn new techniques and ideas from you and that you present things in a way that make it accessible for people that are less experienced cooks so we all get to have fun!

[@katsu-graphics5634]

instead of sour cream, I use ricotta, and a bit of yellow mustard. . . .always top with Mozzerela and brown under broiler after baking.