I Tested Tasty's 3 Ingredient, 10 Ingredient & 30 Ingredient Mac & Cheeses

[@joyitadarling5815]

bruh why dont more people appreciate the work this guy goes through for us? he's somewhere sitting on a toilet as we speak

[@aura8808]

Lmfaoooo

[@Lelizor]

He needs to invest in lactose pills he can take before eating these types of foods lol

[@exoticcats6119]

I didn’t even know Mac and cheese could have so many ingredients

[@No-yb2kn]

same

[@Mandapanda.]

I don’t need bacon ☹️

[@cezza6474]

Make everything from scratch and it can have even more (by make everything from crotch I mean pasta, cheese ect)

[@kurlykayla9013]

@@cezza6474 from crotch hahaha

[@the_inquisitive_inquisitor]

@@Mandapanda. Jewish or vegan?

[@arinmiller9903]

David: makes 3 Mac and cheese dishes David the next day: PAIN

[@faureamour]

Since you've done so many mac and cheeses, now you should do Sohla's new 17th century mac and cheese. I can't wait to see you attempt one of her crazy recipes!

[@whelkpeopleofdoom]

Yes!!!

[@ojnab85]

He should compare it with Townsends' Macaroni and Mrs. Crocombe's Macaroni Cheese.

[@pallasproserpina4118]

Andrei Uy Or both

[@communitytub7739]

18th*

[@isabelwoodcox]

Andrei Uy yes! i’ve actually made the townsends mac and cheese before- fun fact, mr. townsend is my best friends dad lmao. townsends recipes are really good tbh, (and i’m definitely not biased) but i’d love a comparison

[@amandahoffman6912]

With that 30 ingredient mac & cheese, less is more. Not even Alvin liked it that much.

[@whelkpeopleofdoom]

"I prefer stovetop mac and cheese" This man is a prophet

[@mffngrffls]

Yesssss I hate baked Mac and cheese. One of my friends has a “family recipe” but it had too much egg and just ended up tasting like eggy, dry Mac & cheese. I much prefer it at least a tiny bit liquidy

[@m1k3y48]

If oven baked mac and cheese is dry and crumbly, it's because either it was cooked wrong, or that recipe is awful. I've never had a problem with oven baked mac coming out dry.

[@Hannah-zw9ow]

People who prefer stovetop Mac and cheese have just never eaten good baked Mac and cheese. Dry? Whoever made it just can’t cook lmfao

[@jacobross7443]

David: does a Mac and cheese episode His intestines: am I a joke to you

[@katzcutiex1]

Hey David 🙋🏽‍♀️ Pharmacist here! For lactose intolerance there is a really easy fix (under $5). Take a Lactaid (over the counter, you can find at any grocery stores with pharmacies) with the first bite of dairy. My favorite I recommend to my patients is the chewable kind. Repeat 1 pill every 30 minutes as needed. ✨

[@the_inquisitive_inquisitor]

I'm pretty sure adding live yogurt to your diet has a similar effect. Really any lactobacillus supplement should do the job. IDK I get raw milk from a farm co-op and make my own yogurt/kefir so I'm probably the least lactose intolerant that a person can be.

[@rougeraven1572]

I’m tired of you torturing yourself for viewers, I triple dog dare you to try Julian’s mac n cheese recipes, since they’re all vegan

[@marcya4428]

Honestly the best idea

[@MrPandabee]

Yes! There are so many delicious dairy free recipes

[@hannaha2399]

He is allergic to cashews, and unfortunately that's the base ingredient for most vegan mac n cheese recipes

[@marcya4428]

@@hannaha2399 a lot use seeds or just potato and carrot

[@BlackIceDragonSalome]

@@hannaha2399 There are also tons of almond based substitues out there. Even pea protein basend substitutes etc

[@hannahfisher4974]

With how much you have to grate cheese you should look into get a cheese grater attachment to your kitchen aid mixer It's really helpful.

[@the_inquisitive_inquisitor]

Honestly any old food processor will do the job just fine

[@kennyeet]

Yes I

[@justlooking6810]

In the Caribbean, in the county I live in, the 2nd recipe would be called/considered 'macaroni pie', regardless of the pasta you use. Once there's pasta, cheese and egg and you bake it.

[@the_inquisitive_inquisitor]

Not from the Caribbean but I agree, as soon as you add egg white you gotta bake it. If it's just the egg yolk then you don't need to. IDK maybe I'm a weirdo but I eat raw egg yolks all the time.

[@eunicerodrigues1500]

It's weird how KZbin has suddenly become *Macaroni in a pot* this month

[@aura8808]

WAP

[@shioriroy8385]

Omg XD

[@joyitadarling5815]

​@@aura8808 Wet Ass Pasta?

[@SupremeLeaderKimJong-un]

Glad I'm not lactose intolerant

[@Jade_505]

I wish I was lactose intolerant over being allergic to dairy

[@shelbybaby1642]

Glad I don’t give a shit that I’m lactose intolerant because cheese is worth it

[@Jade_505]

@@shelbybaby1642 Lucky I'm allergic to milk protein and I can't even eat dairy baked into something without a stomach and hives.

[@nsishere4751]

@@shelbybaby1642 maybe you should just be more tolerant towards lactose.

[@Everythingbagel196]

I always feel so bad for people that can’t eat that much dairy, I don’t know how I would live without eating things like cheese or ice cream...

[@stardrop3777]

Things that David is allergic to - Nuts - Milk - Coconuts Things that he doesnt like: -Cream Cheese -Gouda -Tomato alone i think -Beans?

[@meda2325]

I think soy or beans

[@AliMasud2010]

he is also allergic to coconut

[@LiliandH]

In this video it was smoked Gouda that he said he didn’t like, so I’m not sure if that’s for Gouda in general or only for the smoked Gouda.

[@claudia5562]

@@LiliandH i heard him complain about other smoked cheeses before, so i think its smoked cheese.

[@laurenbi]

Is he actually allergic to coconuts or does he just think he’s allergic because “cocoNUT”

[@MsDubati]

when you talked about your pasta coming out dry and just tasting like cheese, I was going to suggest all you need is more liquid/Milk but then 9:29 you figured it out ☺️

[@ebonyfields4406]

When you do baked Mac and cheese you have to put more milk that’s why it’s dry one can is not nearly enough

[@merandajazz8344]

I've had a bad day, but your video made it better, thank you David 👍🏼

[@MrCaRolMiLler]

I win on the allergies front (if it's a competition): egg whites, peanuts, pine nuts, intolerant to milk, wheat, codfish, soy. Not to mention the respiratory allergies. As for the first recipe, I make my Mac and cheese by cooking the pasta in milk and I have no problem.. I think the problem was the pan.. 😊

[@KaswekaKayonde]

How did you discover that you are only allergic to the egg whites and not the yolk?

[@MrCaRolMiLler]

@@KaswekaKayonde when I was little I had a crisis and in the hospital they made a test for food allergies. They always test the egg white and then the yolk. I have repeated it and it's still the same. My niece is allergic to both but it's losing the allergy. I'm just gaining.

[@xPandamon]

The pan wasn't the problem. The cheese simply solidifies, unless it's american cheese

[@englishatheart]

@@xPandamon It was definitely the pan and probably the heat. You need a thick bottomed pan. I have never had an issue with burnt milk either.

[@xPandamon]

@@englishatheart It's the type of cheese and, since Patricia mentioned that, maybe the missing starch in the sauce. It's normal for a simple sauce like that to thicken when cooling down, a different pan won't change that

[@crazycookingirl]

If you think oven Mac and cheese is dry then you haven’t had any good oven Mac and cheese. Lol

[@padraig5335]

Right though.

[@OfficialPortlandFilmCollection]

Yeah, I personally have never had dry mac and cheese, oven or stovetop.

[@Makeupyourworld629]

Ina Garten's Oven Mac and Cheese is so creamy!

[@waterunderthebridge7950]

So regarding dairy issues: If you have a true food allergy, you tend towards more immediate reactions (think peanut allergies); there are also slow-presenting allergies (e.g. nickel etc.) but those tend more towards contact eczema or blood complications If you‘re „only“ lactose-intolerant, you should have no problem with more matured and hard cheeses as the lactose is largely consumed during fermentation If you have inexplicable symptoms not explainable by the above, it might be an issue with your gut flora, a sensitivity to other milk components(possibly but no limited to milk proteins such as casein etc.) etc. If you have consistent, severe symptoms, you may be suffering from a chronic inflammatory diseases such as irritable bowel syndrome, Crohn‘s, Colitis ulcerosa etc. and should probably see a doctor for a correct diagnosis Thank you for coming to my ted talk

[@the_inquisitive_inquisitor]

Gut flora issues concerning dairy can often be solved by eating lots of yogurt.

[@wright96d]

3:25 "Smoked Gouda is one of my least favorite cheeses." Okay gang, it may be time to cancel David for this crime against humanity.

[@whelkpeopleofdoom]

Seriously, David. How dare you.

[@icyfenty9308]

While i do agree that smoked gouda cheese is good everyone is entitled to their own opinion and tastebuds vary from person to person

[@numb8007]

@@icyfenty9308 its a joke bro

[@KyleZonePlus]

He's right tho

[@pandeomonia]

It's DELICIOUS, but it definitely can overpower other flavors!

[@lalamercy683]

YOU SHOULD MAKE SOUTHERN RECIPES OMG. LMFAO that’ll be interesting.

[@aleenaahmad4454]

That upside down shot shook me there for a hot second

[@averyswanson5183]

Honestly these videos are the only thing that keep me entertained. Love your videos 🙂

[@cadavison]

Hey I recognize that parmesan block

[@noerisgil754]

I 1000% agree with you that I prefer a stovetop Mac and Cheese vs a baked Mac&Cheese. Much more saucy and I love a saucy Mac&Chee

[@judy_zqz]

Yo David's videos are the only ones I've seen on youtube with 4.4k likes and only 21 dislikes. For all the teasing you get on your technique, you sure get a lot of love!! 🥰

[@AverytheCubanAmerican]

I once told a joke about macaroni. It was pretty cheesy

[@astriaibsah8975]

Get out

[@moonyeclipsey]

XastriaX Astria lol thats exactly what I was going to say

[@Everythingbagel196]

Avery the Cuban-American great joke! 10/10!amazing!

[@silviangeliamaypurba3436]

Here, let me hold the door for you 😂

[@SG2048-meta]

It Gouda brei good tho

[@xrisa4itsme]

My dude!! There are lactase supplements (non medicinal it's like a vitamin supplement) that help lactose intolerant people breakdown lactose. They're not that expensive and will 100% save you the bellyaches!!!

[@the_inquisitive_inquisitor]

Just eat a lot of yogurt or take lactobacillus probiotic supplements.

[@southworth102]

Unfortunately it doesn’t work for everyone. I am so sensitive to lactose that I needed 7 for just a slice of pizza. At some point it’s not worth it

[@morganhendler5770]

@@southworth102 yep same here, it sucksssss

[@seignee]

@@southworth102 oh my god wtf

[@paulkim1011]

The one thing i learned from this channel? Tastys sucks

[@emocumlord420]

Majority of the people who make their videos aren’t actual professional cooks, they’re usually video producers who throw things together for the sake of views. No shame to them, they’re doing what their job says to: entertain.

[@larajade6202]

Not if you take the recipes from their actual chiefs like Alex, rei and Alvin atc

[@killyourself3085]

Always has been

[@matthewmcdonald1812]

They are good for beginners but if you know anything than anyone else is better

[@mackleless639]

Lara Jade alvin has a degree in physics or something, he just cooks as a hobby. he’s not really a Chef

[@anisabadawi7584]

did he just say; "I'm boiling my elbows" jeez, all these recipes are really effecting his brain 😂

[@Nikki656x3]

Can you makes EmmyMadeInJapan’s macaroni Chicharron snack? I’m wondering if they’re actually any good

[@BeautySpot10]

How does this man not have a million yet?

[@Tina-ol1kh]

The 10 ingredient Mac & cheese is where it’s at.

[@the_inquisitive_inquisitor]

Agreed, I thought that sounded like the best one

[@tabularasaconfirmed]

Have you ever made Chrissy Tiegan’s macaroni and cheese? It’s the best

[@paulwagner688]

"There's way too much garlic in there" Blasphemer. There is NEVER too much garlic

[@englishatheart]

If you're allergic to it there is. I feel sorry for those people.

[@owo6881]

I concur

[@thegooseking818]

Agreed, especially the smell

[@buzzkill753]

Champanelle is amazing it holds sauce super well

[@twistedfrannie9311]

I use rosemary and prosciutto in my breadcrumb topping and add ham to my mac.....my husband and his family LOVE my mac and cheese, lol.

[@vennelaj.994]

F in the chat for Davids intestines

[@brittiniroye6732]

That last one gave me heartburn. The 2nd one looks like heaven. Yum.

[@ry.the.stunner]

David is spot on about stovetop mac & cheese vs. oven baked.

[@nogan8910]

A lot of people who have lactose intolerance use Lactase tablets to help them digest dairy when they eat it . You should try it.

[@tanishaparamba5806]

Hey David, can you try making some of the Victorian Time cooking from the channel English Heritage??

[@742hn]

Patiently waiting for the day David tries to make some Trinidadian dishes 🇹🇹

[@ShadowDemonShow]

That one cheese wheel he got once... the gift that keeps on giving

[@wwauters6909]

Ur videos have been the only thing keeping me from depression ngl

[@GirishManjunathMusic]

Get some recombinant lactase chewables mate, don't torture yourself

[@Brooksie603]

A great recipe I've made many times is Paula Deen's crockpot mac n cheese. I brought it to work pot luck's a bunch of times and it was always a huge hit.

[@nicknack6042]

Just wanted to commend you on your Halloween decorating. It's over the top. Just right. I love it!

[@fatmebhr1828]

i tried the 3 ingredient one, it was amazing, but you should use a nonstick pan and add the pasta before heating the milk. i also added some seasoning and breadcrumbs for extra flavour😋

[@jasont3348]

yo i haven't watched this channel in a while omg

[@emac059]

I would not personally use the mustard (I hate the taste it gives mac and cheese), lemon zest or nutmeg. But aside from that the 30 ingredient one sounds like it's amazing

[@Snoopy-Dooper]

my man really be making macaroni and cheese for an audience who treats him like crap knowing he’s gonna be shitting his guts out for a week. respect

[@lovitomato2726]

Honestly, using water in the first one instead of milk works great. Make the pasta like risotto; toast the pasta in some oil or butter, pour in enough hot water to cover the pasta (and more as needed), and then add the cheese and salt when the pasta is cooked and the water is mostly evaporated.

[@artlessthief]

Dude how fricken long have you been working through that Parmesan wheel?? We need a progress video

[@DanliciousFood]

It's beyond me how someone can fit 30 ingredients into a mac and cheese... more like a cheese dish with pasta as the filler!

[@the_inquisitive_inquisitor]

Idk dude, with a little weed and a glass of fancy scotch anything is possible.

[@aatrahameed]

My wind broke when David showed 4 cans of milk

[@FatAlbertFanClub]

This man just cracked an egg with another egg! Absolute Legendary Strat!

[@sethzard]

If you want to try a 3 ingredient mac and, cook the mac in barely enough water, add evaporated milk when it's almost cooked then stir in your cheese a bit at a time until it comes together as a smooth sauce. (equal quantities of all 3 by weight)

[@mina-js4gk]

I do cook pasta in milk all the time, but just don't use milk alone, add water and keep it on a low heat. I also add the cheese before the pasta cook and as it's cooking the liquid evaporate and i'm left with a delicious pasta dish

[@ColinYapp]

I really like this guy, he is going to go far. Excellent work.

[@willowlafrenier2916]

idk if im right but im pretty sure that your pot having such thin walls can be the reason that you got those weird scorched milk bits in the first and third recipe

[@jester6623]

STOP MAKING ME HUNGRY AT 4 AM ANSMDLDKXL

[@hadley_lord]

Please do a Stump Sohla recipe!

[@BioYuGi]

I'm definitely a fan of stovetop over oven as well. I also don't like crispy elbow noodles which always happens.

[@Troglodyte]

Yeah, I like baked BECAUSE it is denser. In fact, I like it even better the next day when it firms up more in the fridge. I like the texture, which seems a lot less mushy than the stovetop version.

[@suzannefletcher4739]

For the first baked Mac n cheese, it would probably help to add about 1/4 cup of pasta water so it doesn’t dry out too much. That’s a trick that helps me!

[@agnesgrondahl1117]

The first one was my favourite food as a child, minus the cheese. Milk stewed macaroni

[@the_inquisitive_inquisitor]

"Falukorv" I was going to guess Polish then I looked it up and it's Swedish. Sounds delicious; might try making some with my brand new meat grinder.

[@drsallymanderchoi]

Wow that halloween background!!

[@The_Chef2511]

Check J. Kenji López-Alt's three ingredients mac and cheese. You boil the pasta like normal then use evaporated milk to make a stable cheese sauce.

[@CatsPajamas23]

Milk scorches quickly. I like the idea behind the recipe, because if you hadn't cooked the pasta in the milk first, it wouldn't have worked. (I tried it.) It's the starchy pasta water, because you otherwise need a roux. Cool idea. I'd do this, and add in butter, onion powder or chives, parsley, parmesan or salt. If you use a low-fat or skim milk, or soymilk, and a really sharp cheese, you'll reduce the lactose. 🙂

[@thermalgemios4202]

Who else wants to see David's doctor reacts to his diet 🖐

[@fatima14387]

Do a video another video of testing viral tiktoks

[@karlystarr93]

Have you tried their gnocchi mac and cheese? Its life changing

[@indianOutlaw87.5]

Adam ragusea has the best super easy Mac and cheese using Kraft deli select American singles milk butter and some shredded “real” cheese of your choice have made it multiple times and it never disappoints would be cool to see you try it out some time too

[@margarett_b]

Highly suggest trying to make some vegan mac'n cheese if you want not to feel so bad. I've been dealing with this intolerance for years and you can truly make some amazing versions without dairy :D Nevertheless, thanks for the sacrifice!

[@ladyinwight]

yesss my boy is eating it fresh

[@RiaGreece12]

For the milk to not burn,you should use a bit of sugar and do that over medium heat.It prevents the milk from burning and sticking to the bottom of the pot

[@krbouier0505]

When I make stovetop I usual just boil the pasta in water, add butter, splash of milk, and enough cheese to get it creamy before calling it a day. But I love Alvin and if he likes it then I support him.

[@tabbyroberts6242]

My mum makes this incredible mac and cheese with cauliflower: we make a Mornay sauce, parboil the pasta and cauliflower, put them together in a big dish and put some cheese on top. Was never dry and makes cauliflower edible.

[@cerisemin]

Cauliflower? Edible? Ahaha you're very funny!

[@GirishManjunathMusic]

@@cerisemin y'all need help, if you don't like cauliflower, really. I could eat that raw dammit.

[@Appaddict01]

Girish Manjunath Raw cauliflower dipped in ranch is the best.

[@GirishManjunathMusic]

@@Appaddict01 i have never had ranch

[@lifewithoutspoons8486]

In the UK we have cauliflower cheese, essentially mac and cheese but replace the pasta with cauliflower and in my family it must be baked in the oven 🤤

[@savannahgarner9041]

Me: I hate that that 30 ingredient Mac and cheese has cheese squares instead of shredded the cheese isn’t dispursed that well David 2 seconds after my thought: I like the pockets of cheese instead of the homogenous cheese sauce

[@settheworldonfire94]

Less is more with mac and cheese! All you need is like half a box of a good pasta, 6ish oz of a VERY sharp aged white cheddar, 4ish oz of a melty cheese (Monterey Jack is good, so is harvarti), panko, salt, pepper, and mustard powder. And 2tbsp of butter and flour plus roughly 1.5-2 cups of milk for your bechemel. Make your pasta according to box instructions, pulling it 3-4 minutes before reaching al dente. Make your bechemel, add your spices to taste, then add your cheeses starting with the sharp cheddar. Reserve some cheese for the topping because you’re gonna bake this guy. Taste the sauce and season until you are satisfied. Sometimes I add a tiny pinch of garlic powder and sometimes it’s a little too rich so I add in a little squeeze of lemon juice. Add the pasta to the sauce, and add a little more milk or pasta water if it seems too thick. It’ll thicken in the oven so you don’t want it too thick before baking. Top with the reserved cheese and then the panko. Bake at 400°F for 10-15 minutes. Let it sit until it stops bubbling, then serve the best Mac and cheese you’ve ever had.

[@sarahe4504]

As one lactose intolerant to another, you can get lactase enzyme tablets on amazon that stop you getting ill when you eat dairy... I don’t know if they could handle that amount of cheese but they really do help!!

[@Vickiworld1]

the baked one with eggs looks like my familys yum!

[@radicaltrafficcone8284]

Adam ragusea's sodium citrate Mac and cheese is awesome, try that! And suffer from gastro-intestinal issues forever

[@Andy_Tx]

No pumplin spice mac n cheese??? David is everything okay 🤭

[@revelationtek3]

2x sauce to mac at the minimum. Since the mac will still need to cook in the oven you need more liquid. BTW chicken stock helps make an excellent queso, drain any liquids and replace with chicken stock.

[@SangosEvilTwin]

David dropping the TRUTH about baked mac and cheese. stovetop with a sauce ftw.

[@cupcakekitchen473]

Everyday I check your channel to see if you have posted or not I really like your vids david

[@jenroses]

Use brown rice noodles (Trader Joes is good). Grate a ton of cheddar, dubliner and gruyere. Cook the brown rice noodles, pour off all but a tiny bit of pasta water. Put back on the heat and dump in the cheeses. NO LACTOSE. No pain. Also gluten free, but tastes better than wheat pasta according to people who eat both. The starch in the pasta water thickens into a perfect sauce, without diluting the cheesy. PLEASE try this if you have lactose or gluten issues. Mac and cheese does not need or benefit from milk, butter, or flour. If you make this and it's too runny, add an egg and mix well as you return it to the heat. If you must bake it, top it with crushed potato chips for the crunch. And parm.

[@askarsfan2011]

Do you take the Lactaid tablets for lactose intolerance? There is also lactose-free milk and cheese.

[@basement_kid]

You should try adam ragusea's baked mac and cheese recipe

[@emmanuelg5755]

I love you david! Love your videos!

[@pigakitty]

david: i like how it has pockets of cheese and its not _homogeneous_ you know? *adam ragusea has entered the chat*

[@OhHiMia]

The first recipe would probably improve a lot if you started cooking the pasta in chicken stock (or salted water) and added evaporated milk half way through. The ratio is 50-50, so you just divide the amount of liquid you need between the milk and the stock/water. It's 4 or 5 ingredients instead of 3, but still super easy and cheap and you don't have to worry about the milk burning.

[@KatherineluvsCB]

david, as an Italian, is there a reason why you always use such low-quality pasta? do you just not see a difference in the output? just curious, thank you for another great video!

[@rini9325]

I doubt he even mentioned the brand of the pasta?

[@Hannah-zw9ow]

Rini he shows us the box

[@reinaamo91]

In Norway we have lactose free dairy products (actual cows milk without the lactose), is this not an option in the US? It works just the same as "normal" dairy products, but without the stomachache.

[@jenniferbelieves5]

Try lactaid tablets. Helps with the bloating.

[@atlys258]

Nah my guy, you're not alone when it comes to thinking mac & cheese should be saucey-cheesey-melty goodness. Also they got it wrong, it's "campanelle" and it's my absolute favorite shaped pasta, great sauce delivery and has a good hearty chew. 🤤🤤

[@jennajohnson1291]

Have you tried lactaid before eating dairy? My sister takes that sometimes and she says it works