Mac & Cheese CAGE MATCH: Martha Stewart vs. Snoop Dogg

[@annabolicka4508]

If there's ONE person who knows how to measure in grams, it's Snoop. Great vid!

[@gerardacronin334]

😂😂😂😂😂

[@kittenpaws432]

😆😆😆

[@jenjabba6210]

Hahaha

[@Dabednego]

WELL PLAYED

[@Tbird2191]

😂😂😂😂😂😂😂

[@valarya]

Martha's looks better with all those delicious golden brown crispity crunchy breadcrumbs, but the fact Snoop's has mustard powder and Worcestershire is too good! Now I want to make a combo of the two. Martha's two cheeses + breadcrumbs, and snoops mustard + sour cream in to one big amazing pile of goodness. 🤤 EDIT: just got to the end and you literally said the same thing 💀

[@DaftBrian1]

Came here to say this

[@WinkTartanBelle]

Actually . . . . yeah, that's basically my own recipe. Don't tell Hubs tho, Hubs: "I hate mustard!!" ETA: Use canned evaporated milk but use 25% less water than the label calls for. Trust me. And be careful NOT to use sweetened condensed milk. Two very different items.

[@SugarDemon1035]

YES! I have never had a good mac n' cheese that didn't contain mustard, Worcestershire, and/or onion. It's not like you can taste those ingredients individually in the finished product, but they add a tang, bite, and depth of flavor that cuts through and balances the richness of the dairy.

[@Ajb259]

I’m just at the end of Martha’s cheese sauce and yelling “no mustard?!!??”

[@karenoshea8214]

Me too! I wanted to be a taster on this episode

[@toxigenic]

"Justice for crust!" Me raising my fist in the air, yelling and scaring the cats: "CRUSTICE!" 🙀🙀

[@SunnyniteDesigns]

😂😂😂

[@jillgates3401]

Same!

[@kittenpaws432]

😆😆😆

[@derrmeister]

me too, lol

[@lelandallen]

...and then he cuts the crust off of the gruyere 🤣

[@Maria_Erias]

The conversation at the end is totally valid. One of the best things about a good mac 'n cheese (or even something like a tuna noodle casserole) is how good it is cold in the middle of the night, or reheated the next day. And not everything always holds up being refrigerated and then eaten cold or reheated.

[@slowtachyon]

Like bread crumbs, for example, unless you're using an air fryer, which was a huge plus in Martha's favor

[@damien5158]

Exactly. Bechamel is delicious, but isn't great for leftovers ime bc it tends to separate when reheated, and breadcrumbs obv get soggy. Martha's would be best for entertaining a dinner party, which is perfectly on brand for her, while Snoop's and Boss Lady's would be best for a family dinner with leftovers for the next day.

[@brt5273]

YES!😋

[@magdamundt9483]

omg... hot mac&cheese is already deadly. But COOOLDDD??!?? omg...

[@Pahhu]

Mac & cheese is better the day after than fresh. I will die on this hill.

[@margaretrash2914]

Your assessment of combining the two is spot-on. As someone who has made a whole lot of homemade baked mac-n-cheese over the years, I am certain that the fusion of the two would be the ultimate winner every time.

[@Minnehotness]

The Power of Friendship Mac and Cheese

[@calvinsbnb76]

I was thinking the ideal might be to add the gruyere and breadcrumbs to the Snoop recipe, because the sour cream, dry mustard and worcestershire he used make for greater depth of flavor, while the gruyere adds complexity and the breadcrumbs improve the texture.

[@margaretrash2914]

Yep 100%

[@trinleywangmo]

See, Gruyere is earthy like mushrooms... so, I'd switch it to Monterrey Jack and use the breadcrumbs in Snoop Dogg's/Boss Lady's recipe. I just think "yuck" adding the Gruyere to the Worcestershire sauce. But Monterrey is also extra gooey, whereas Gruyere lurks around in the uncooked roux...

[@maryokeeffe3528]

The Worcester sauce and mustard is how you would do Welsh Rarebit (also add stout or beer). Might be interesting to try it out that way! en.wikipedia.org/wiki/Welsh_rarebit

[@cinemaocd1752]

I feel like the subtlety of gruyere would be lost if you combine it with the sour cream and mustard. It's an expensive cheese. That much gruyere is around $10 right now. Snoop's version is definitely more budget friendly. I love how creative that recipe is...

[@amywietgrefe6629]

Yup! That would be the perfect mash-up.

[@jules2565]

When Boss Lady says one minute less than the package, she means one minute less than the package.

[@antichef]

ok smarty pants

[@motheraphrikah9415]

Exactly and it's a reason

[@angelaevans2791]

Thank you, my thoughts exactly!! He's cooking them the way he wants to cook them.

[@BillTrootter]

He is and his wife should be helping him and his kids too

[@evdv2011]

It’s so interesting to me because just looking at the video, MS’s recipe has more textural appeal, but the sound of the ingredients in Snoop’s recipe fires my imagination more-based on my own experience as a home cook. A lot of things are hugely improved by mustard powder.

[@bijou2]

Cheese sauce with mustard is a must. I also add bacon and leeks to my macaroni cheese as I like the smokiness of the bacon with the sweet allium of the leeks.

[@Temulgeh]

also great texture contrast

[@loisschuett8752]

I use mustard in mine and crushed Ritz Original crackers on top

[@susanengstrom7240]

LBC is a term referring to Snoop Dogg's and my home town of Long Beach California: "Rapper Snoop Dogg, who was born and raised in Long Beach, is credited with popularizing the term and bringing the city's culture to the world through his music."

[@DelilaRodriguez]

Yup the Long Beach Crew.

[@lulufune1489]

Live in LBC too and my 84 year old mom, drinks Snoops 19 Crimes Rosé 😂

[@arlysveen706]

Two plates of Mac n cheese? Why not, I’m not driving!!

[@yagerr4279]

😂

[@BillTrootter]

Yea his wife and kids will have a feast tonight

[@stevepulford216]

Dry Mustard enhances the cheese flavor, and along with the cayenne adds that tang. Yum.

[@nolipgloss1343]

I use smoked paprika instead of cayenne. Just found out about dry mustard a few years ago. Delish

[@cheryl8780]

Perfect pairing 😂 From cook to crook vs from crook to cook. Martha forgot insider trading in her bio, 😆.

[@profe3330]

Well, to be fair, she only got caught because she's not in Congress.

[@ashleyunderwood3592]

I love this.

[@dianaf2077]

Martha went to prison for lying to the feds, that’s all. Not insider trading.

[@LauraCourtneyette]

Good one!!

[@danaejay]

That's what you call street cred-- Wall Street Cred.

[@fahr]

you really don't need to heat the milk when making bechamel, I don't know why so many recipes tell you to do so. as chef john says "hot roux, cold milk, no lumps" and it's true. just use cold milk.

[@johannasaninocencio7458]

My thoughts exactly. Been making bechamel for so many years I can’t count. I make the roux, letting it get slightly golden, then add all the milk and quickly whisk in. It’s always smooth.

[@motheraphrikah9415]

Exactly I agree I have never had to

[@arribaficationwineho32]

Marcella hazan uses hot milk added a little,at a time to hot roux. No lumps. Hot milk speeds the process. Stir constantly

[@megsmuam91]

My family likes using panko bread crumbs for Martha's recipe. It's perfectly crunchy and a lovely texture with the mac & cheese

[@MJ_X2]

Exactly what I was planning while watching this

[@ReallyRick]

LBC is Long Beach, California.

[@antichef]

👏🏻

[@kimbo12]

So much drama there

[@afekasi79]

@@kimbo12 Must be hard bein Snoop D-O- Double G

[@rickycoons4665]

I thought it was county?

[@brianargo4595]

​@@rickycoons4665no, that's orange county

[@georgiashelden9440]

This is In regards to whether Martha is a chef. Martha started a successful catering company from her own kitchen, So while she didn’t run a restaurant, she did run a successful catering company.

[@mygirldarby]

She's definitely a chef.

[@elabuterin7150]

Some of the best food I had came from food trucks and some of the worst from high priced restaurants. Chef is a title that is absolutely meaningless. Anyone who prepares food with passion is a chef in my eyes.

[@karaamundson3964]

Yeah, but SNOOP RAW DOGG-ED it!

[@karaamundson3964]

​@@elabuterin7150 💯 💶

[@kristenholmes2222]

I would love to see a series where you improve the items these cage matches. Bring together the things you like in the competitors recipes to see if they do make a Master Dish! Love your videos, keep them coming! Xoxo

[@CestLaVieAZ]

Yes this would be such a fun addition!

[@briancoleman9330]

I'm surprised snoops wasn't baked at 420f lol

[@everybodylovesducksauce7158]

missed opportunity

[@judithmccrea2601]

😂😂😂

[@nadeen3157]

Good food requires sacrifices (not committing to the bit)

[@mgancarzjr]

I see what you did. Take my like. It is well-deserved.

[@FirstLast-iv2tc]

I love Sunday mornings with Anti-Chef!

[@liv3r]

J man! You should do a series where patrons/fans send in handwritten family recipes that are for SURE hard to follow - as is the nature of handwritten family recipes. I think it’d be fun! Love your videos ^_^

[@PumpkinHead-im9vb]

I've been making Martha's for years. Changed it up over the years. I use half the torn bread pieces and put panko on it too. I started adding dry mustard and substitute some of the cheddar (sharp white) with goat cheese. Very tangy and velvety.

[@Geannie123]

Oooh panko!! That's genius! I'm stealing that :).

[@janesamaniego6853]

Goat cheese! Even better than the sour crrsm! Talk about tang! Great idea!

[@fishfootface]

Ooh, that sounds yummy.

[@deborahshallin5843]

Oh now I am going to try some with goat cheese! Thanks!

[@Cynsham]

i like the way you think

[@Maria_Erias]

Thank you for being one one of the things that makes my weeks better. ♥ I've been watching you for a couple of years now, and as someone who grew up with a mother who absolutely could not cook (she's a true child of the 50's and 60's who thinks that dinner is a chunk of meat cooked into inedibility, served with two sides out of cans that just get dumped into bowls and heated up in the microwave) my own journey to learning how to cook was a lot like yours - albeit kicked off by good ol' Alton Brown on Good Eats about 20 years ago.

[@sevenember3332]

Alton was always good about explaining the “why” of cooking in addition to the “how”. I looked forward to getting off work and catching the 2am reruns of the older episodes of Good Eats. It’s great that we have so many ways now to keep learning how to improve our skills, even if you’ve been informally studying for years like me

[@4hubby971]

I'm not daring to either of them (my cardiologist would have a heart attack) but it is lovely to watch them being made and to see someone else enjoying them.

[@amppma7302]

snoop's recipe sounds more flavorful than martha's recipe. not a huge fan of gruyere. it seems fairly bland, although it's a good melter. your idea of combining the best of both worlds is the winner. snoop's lack of bread crumbs is a definite drawback. this cage match was such a good idea. nice post! thanks!

[@thomasross4921]

That's the idea behind a lot of mac 'n' cheese recipes: sharp cheddar for the flavor combined with a melting cheese to improve consistency. I've heard of gruyere, Havarti, American and even brie as a second cheese. My recipe is mostly sharp cheddar but its consistency is improved with a single slice of processed cheese which is usually also sharp cheddar, though American will also do nicely.

[@josetula7716]

When making a roux if you add cold milk it won’t lump and it will thicken once the mixture comes to a simmer.

[@benoitw.263]

Yep, and it can be added all at once too. Some chefs are making it more difficult than needed. But constantly stirring with a whisk is still required.

[@arribaficationwineho32]

Hot milk to hot roux added incrementally works fine and speeds the process.no lumps

[@KeiPalace]

Thanks for giving cred to Boss Lady!

[@karaamundson3964]

💯 💶

[@Bosorka0]

Would really love to see you going through Snoop's recipe book as part of your Jaime & Chef series. Not only am I really curious to see you try out the recipes but there is a certain joy that comes from listening to you read the blurbs.

[@stitchyfolklorist]

I think you absolutely did the right thing buzzing up the croutons. Now I must go make some mac & cheese.

[@melissarybb]

Exactly! We're going away for a few days tomorrow or it would be dinner tonite! I use Alton Brown's recipe

[@evewood8536]

Another amazing episode! This is the best show on KZbin!

[@pvt.diabeeters6467]

you forgot "Convicted Felon" in Martha's intro lmao

[@thomasross4921]

What I love about her is she totally owns it. She doesn't try to pretend that didn't happen. Fact of the matter is, it totally humanized her.

[@detectivety1866]

They're both convicted felons ...

[@arribaficationwineho32]

She was sacrificed for being a celeb. Men in that industry do far worse and never see prison. Loved her for being up front

[@ReallyRick]

Holy cow that is A LOT of cheese!

[@jackiegagne2625]

Moo

[@philoctetes_wordsworth]

16:27 no. Not your fault. A common complaint about the magazine was that the recipes often seemed like a step was left out, or some such omission made the images different from the real product of the recipe. If the cookbook is a compilation of those recipes, they may not have gone back to correct the inconsistencies.🤗I used to receive the magazine (back in the day), and I concur.

[@TerenceHopper94114]

I have made Martha's mac and cheese for years, and is the most requested dish when I am asked to bring something to a dinner party or pot luck. I can't believe you didn't use white cheddar. This is what Martha used when she introduced it on her TV show. Much more sophisticated and works deliciously well with the Gruyere.. Also, use your Cuisinart when grating large amounts of cheese - saves a lot of time and energy.

[@Geannie123]

The 2 different takes at the end are very interesting! Both well articulated, and I could see both sides. Just from the looks of it, I think I'd personally prefer Martha's because I like things extra rich and creamy. But I'd add the mustard powder and Worcestershire from Snoop's recipe.

[@jldisme]

When I make white gravy, I always add cold milk all at once, whisking until it boils. I've never had lumps.

[@esthermcafee5293]

Justice for crusts = crustice 😂

[@Superplin]

Underrated comment.

[@LatinaKamilla]

Oh lord 😂

[@marshawargo7238]

I'm not so sure about store bought bread but homemade is a definite yum❤!!! My mom wouldn't do this but she told me that when she was little, in the 20's & 30's, her mom did. She made several loaves of bread every morning for a family of six kids. All of them wanted a crust end, so the first loaf at breakfast was a thick cut of each end, then turn the remaining middle so that all 6 had the crust end❤! She also made butter for their own family with their one cow & she made about 10 pies to sell, every day!

[@melissarybb]

😂

[@karatefella]

I wrote exactly the same thing ! I didn't know you had already written it ! lol

[@PapaLynn1]

The Gruyère is key, because it melts so much more smoothly than cheddar does. Fascinating subtle differences in the recipes, and I agree. It would be interesting to add the dried mustard to Martha’s, and to add the Gruyère to Snoop’s!!

[@patrickmcevoy5080]

The most important thing to me in a Mac & Cheese is having a blend of unique cheese flavors. Personally, I almost always skip the cheddar entirely, and go for a blend of Fontina, Gruyère, and about 10% Mozzarella. For the topping, I add in some Reggiano. Great episode!

[@neiltheblaze]

Combining recipes is a great idea. I've done similar all my life. That's how new recipes are born! Mix and match and mix again.

[@lyinarbaeldeth2456]

From how closely you were inspecting the competitors I was expecting the winner to be a bowl with both dishes mixed together!

[@bradmcmahon3156]

Yeah, right at the end Jamie mentions combining them - then doesn't do it! Jamie! 😀

[@afc358]

The first four minutes of this made my stent tweak.

[@Divamarja_CA]

I’m intrigued by Snoop Dogg’s flavor additions but I’ve been using 2 cups of cheddar and 2 cups of either gruyere or fontina for over 25 years! Plus, no crumbs needed; I just broil it at the end for a couple of minutes. Also, I don’t do a Mornay sauce - just layer of pasta in bechamel, layer of mixed cheeses - repeat and top with paprika!

[@patrickmcevoy5080]

I do the layers, too. I first read that in the "Vegetarian Epicure", and have been doing it ever since. It makes the bites more interesting to be a little different each time.

[@tealleal5866]

Recipe mash ups would be fun. Love to see how you combine different recipes. Especially these Mac and cheese recipes.

[@antkara6792]

You really need your own show on TV. I'm so addicted to this stuff. I am also a pretty advanced home chef and I love watching you struggle on stuff that I did or do stuff I'd just never attempt!

[@rachellord6759]

I make the Martha Stewart Mac and cheese all the time. It's sublime and worth the patience.

[@Elliot226]

When I saw the two portions you plated up, even before you ate them I was like "COMBINE THEM AND MAKE THE ULTIMATE MAC AND CHEESE!!!" I can't handle a lot of cheddar, but just seeing them side by side I really just wanted to mix them up and eat the whole thing lol

[@nanseamo]

I recommend adding Alton Brown's recipes to your rotation. His mac and cheese recipe is delicious.

[@catherineabramson5460]

If only Alton Brown wasn't such a jerk!

[@ExtendoBassMusic]

love the Julia videos of course but this format was a nice switch up! would love to see more videos like this in the future! much love :)

[@krissanderson5004]

OMG, you rinsed the pasta! This will get you five years in Italian culinary prison peeling potatoes.

[@PapaLynn1]

I agree with doing it for this recipe. The pasta is going to cook another half hour in the oven, so he needed to ✋🏻 that cooking!! 😛

[@casschristopher]

@@PapaLynn1that’s one of the reasons they say to cook it for a shorter time, losing the starch off the pasta means your sauce won’t cling or thicken like it should

[@SherryAnnOfTheWest]

Martha said to!!! I have a feeling it's different if you're making pasta to eat with sauce or making pasta to drown in cheese. The rinse will get rid of some of the starch on the surface which might keep the mac and cheese from being too claggy.

[@krissanderson5004]

I don't think cooling the pasta with water is going to do much, since the next step is dumping into hot cheese sauce. Just one more step you don't need to do.

[@jakewastaken]

I’m glad he mentioned combining elements of both. That’s exactly what I would do.

[@Cyril29a]

9:20 LBC is Long Beach Crew or Long Beach California

[@kyleboyce2073]

Man your edits are getting crazy good man

[@popaname]

When I do mac and cheese I always just see what cheeses are on sell and get a few of them. The more cheeses, the more complex! Sour cream (or even cream cheese) is always a must! Cayenne and mustard also a must!

[@cindy7764]

I’ve watched almost all of your videos and I honestly think that this is one of my favourites

[@AB2B]

I make French toast "thin sticks" with bread crusts. Delicious! Definitely try combining both recipes, because as you went along I kept thinking, "Hey, if you could mix them together it would be absolutely delicious." Edited to add: You might want to put that new oven on a rolling cart of some sort.

[@arribaficationwineho32]

Great idea!

[@woesis]

Jamie. LBC is Long Beach, California where Snoop is FROM. He is a hometown HERO here! Everybody loves Snoop here.

[@brennaoria7369]

As a lactose intolerant, mac and cheese sounds like a nightmare to me. Even with the pills

[@zwilnik]

The mustard, Worcestershire, and cheddar is Welsh Rabbit. So there is precedent.

[@SeekerKC]

It would have been interesting to combine the two at the end. Still, I don't think you can take a wrong turn on this one!

[@MalinkaRuminski]

NEXT VIDEO: Please do as you said, Martha's with the two cheeses and breadcrumb topping but add Snoop's sour cream, mustard powder, and Worchester!!

[@CuriousCrow-mp4cx]

Your confusion was absolutely correct, because if you had combined both recipes you would have had a rarebit mac 'n cheese. Snoop used the traditional Welsh Rarebit ingredients for his mornay sauce, and with the addition of sour cream, the acidity would balance the richness of Martha's Mornay. However, Martha got an ace up her sleeve with the two cheeses. Gruyere and Extra Sharp cheddar? Boom! So Martha's technique, breadcrumb or crouton topping, but with Snoop's Sour Cream and Worcester Sauce, and seasoning. Ka-boom! A knockout combination recipe. Lol! However, someone before me mentioned trying cream cheese as a base for the sauce, adding a little milk to make it saucy. Then adding s and p, cayenne, and nutmeg, Worcester sauce and Gruyere and sharp cheddar. Parboiled and shocked mac stirred through, and covered with grated cheeses, and croutons to take it over the line. Maybe with the addition of lean lardons or cubed gammon. What do you think?

[@cydkriletich6538]

Yes! Combining elements from Snoop’s into Martha’s would be, as you said “Deluxe!” They both looked yummy, but I would never want a Mac’n’Cheese without bread crumbs on top, and crushed up the way they were on Martha’s. But some of the flavor elements of the Missus Snoop really struck me as top drawer! The dry mustard and Worcestershire sauce, in particular. I would not add the sour cream to Martha’s because of her use of both cheddar and Gouda. I’m gonna try this combo myself! Good job!

[@amywietgrefe6629]

My favorite part of this video was you whispering "Worcestershire" after saying you know how to pronounce it like a boss.

[@lucietigger1641]

And then still not pronouncing it right. But I still love him for trying!

[@juniormmmm]

I can't believe I watched you when you had around 429 subs and now have 429k subs. Congrats on the success, I knew you'd do well! I hope your next video will be to actually combine the two recipes and make the ANTI-CHEF deluxe mac & cheese.

[@pamchamberlin6703]

Hey Jaime, doesn’t your food processor have a shredding blade? That would do all that cheese in about 20 seconds.

[@catherineabramson5460]

❤❤ha! My moms recipe was Snoops, minus the Worchester. And, because it was the 60s, 1/2 cheddar and 1/2 Velvetta. To this day, Velvetta is a must. It is the only thing I use it for. Lol

[@f.b.jeffers0n]

Was not expecting this, but I'm d - o - double u - n, down!

[@Alberad08]

Thank you very much for this new episode! BTW I could see how the worcestershire sauce gave even more tang to the 2nd recipe than the sour creme because it's mostly comprised of vinegar.

[@cheddarbeansoup]

BABE WAKE UP ANTI-CHEF JUST POSTED

[@CadaverBuffet]

I feel the same way. It was posted 11 minutes ago and I felt special being one of the few to see it first. Has over 700 views already… lmfao. This guy is awesome.

[@OpheliaNorthland]

Somebody get this man the rotating cheese grater thingy, so much effort for all that cheese could be made so much simpler.

[@tabathaogost4982]

They both look delicious. I'd add cream and half the mustard to Martha's and nothing else. And for the breadcrumbs, I think a bit bigger chunks but still smaller than what you originally had. Ps: I dunno if I haven't paid attention before but the audio was on point. The whole production looks and sounds great.

[@Behind_the_Wall_of_Sleep]

I add chopped, sauted onions and crushed garlic, mixed herbs, mace instead of nutmeg, hot English mustard, way more cracked pepper, a bit of msg by adding dried chicken stock to the pasta water, and cooked bacon to my mac'n'cheese. I also layer the extra sharp cheddar cheese when adding the sauced noodles to the casserole. I think Snoop's sour cream might be a good choice as it adds some much needed acid to the dish.I might try it next time.

[@payalpal1]

You should make a video where you combine the two as you described 👀

[@dianaburch69]

Unrelated to this video I ordered a Made In set after one of your recent videos and it’s FANTASTIC!

[@trossk]

What if you tried Snoops but add that 2nd cheese and the breadcrumbs? Now I'm hungry again

[@sherrysink3177]

I like the added commentary from your wife Christy! Love the two perspectives. 😊

[@KeiPalace]

Thanks so much, I am always trying to find the Most Epic Mac and Cheese, my spouse it gluten intolerant due to celiac disease, and i find a brand of pasta that I love to use is Tinkyada, in rice or in corn, (I am not sponsored) it's almost impossible to overcook, and it's great for baked pasta dishes, (they also make conventional and veggie pasta) happy cooking!

[@petz415]

Ive add chicken stock (and veggie stock when i was a vegetarian) in mine while making the roo, but i think both of these recipes have a powerful punch, i agree with the some folks on here, combining the two recipes would make thr ultimate mac n cheese! thanks for this video!

[@vikkiipele]

OHMYGOD, right as you were grinding black pepper into the bechamel sauce, I thought to myself the exact same thing! 😀 That in a Marco Pierre White recepie it would be a white pepper 😄

[@kineticfractal6804]

When is Baby Anti-Chef due?

[@margaretrash2914]

Yes, we all want to know!

[@weirdandfunny23]

I was literally just about to buy the snoop dogg and E40 cookbook today! Definitely excited for this video

[@TheMovingEye]

"Fresh-ly" ground nutmeg? Someone is channeling Chef John XD

[@Dabednego]

He is, after all, the Paul Frees of his Mac and Cheese

[@arribaficationwineho32]

We all use a netmeg freshly grated, if one cares !

[@L-ff5kw]

This was so much fun to watch. Thank you…I needed that

[@pegm5937]

Sunday morning happiness 😊 just landed!❤

[@Jennino5]

Sweet!!! I’m making Mac for thanksgiving so I’ll be doing my version of your deluxe idea!!

[@jackiegagne2625]

There is a cheat method - use cream cheese, milk and old (very sharp) cheddar. No need for flour. I add parsley to buttered bread crumbs for the topping.

[@sevenember3332]

Hooray for keto/celiac friendly cheese sauce! If you’re wondering how it works, the emulsifiers in the cream cheese work as the thickening agent

[@arribaficationwineho32]

But cream cheese cheese adds no flavor

[@sevenember3332]

@@arribaficationwineho32 It adds creaminess to the texture of the sauce and like I said, the emulsifiers in the cream cheese take the place of flour as a thickener. You’re also using about 2-4 ounces of cream cheese per cup of milk/cream. I’d recommend a teaspoon of Dijon mustard for the sauce as well. Your flavor is coming from the cheese you use, like a very sharp cheddar or that mixed with pepper jack or whatever flavorful cheese you like

[@rrkaminski9]

I like when Kristy has cameos! I think it would be fun to do a follow-up where you combine the two and see how you and her feel about them.

[@karen6477]

It looked like you put twice as much flour in Martha’s roux, although both recipes called for 1/4 cup. Maybe that’s why you could taste the flour the next day.

[@mareneaufrance5096]

Lactose intolerance is quite a thing to deal with. For me, when I was in high school, I worked at a newsstand, drank milkshakes everyday and never gained a pound. No problem. After I quit, I became lactose intolerant. I had to take pills before and after, and still got sick. I've been fine now, for many years without pills, but rarely have a brand of dairy that gives me a tummy ache. I love the text messages at the end.

[@CRneu]

ya know you can just not eat dairy, right? You won't die. There's no real good reason to eat dairy, most of humans are lactose intolerant. we don't live in starvation times anymore.

[@lavenderwyvern]

@@CRneu total pet peeve because people like this make family + friends think I can just take a pill and be fine, meanwhile true lactose intolerance is one of the most socially isolating food exclusions imaginable. i do not and will not eat it, and it's snuck into so many foods in restaurants without disclosure, it's horrible.

[@4hubby971]

Sunday morning with Jamie: Life is good! Love you J.

[@FishareFriendsNotFood972]

I have actually made both, and for me I prefer Snoop's because I REALLY like the mustard flavor, which is absent from restaurant macs in general. Martha's tastes more like something I could order from a restaurant, which to me makes me less likely to want to make it at home

[@Opusss]

I make a baked mac n cheese with three cheeses and no mornay. I find the flour really detracts in a mac n cheese for me. Even if my cheese sauce splits, which has happened from time to time. I still find the eating experience better than having flour.

[@shykitten097]

Add an egg or two, I make mine without flour as well, and use a bit of the pasta water for its starch

[@arribaficationwineho32]

It sounds dry?

[@yoclark2723]

Shoulda used the whiz kid to grate the cheese. It would have saved time (and maybe knuckles). Both look really good. Great video.

[@NicBran07]

I actually make a combo of the two. I have always used Martha's as a ju.oing off point, but I add the dry mustard, Worcheshirer(too lazy to spell check if that is right), but not the sour cream. The real game changer to Mac & Cheese is the Cayenne pepper. It elevates the flavors. Don't be afraid to add it.

[@denisepaul7274]

Visual thing? And all these 70 years I’ve always found the top crust to be the most delicious part of bread

[@lennypearl]

I was waiting for you to make a plate of the two of them mixed together!

[@katchmeifyoucan1131]

Jamie speaking straight hood is something I never thought I needed or wanted, but I absolutely love it!!!

[@davidhansen8136]

I think some Jeramiah Tower recipes would be an excellent addition to the Anti Chef platform.

[@sophuzzy]

Martha many years ago on her show had John Legend as guest cook. That macaroni and cheese was practically guaranteed to have one's arteries slap shut!