An Italian Rates Macaroni & Cheese - Kraft, Velveeta, Homemade + A 13th Century Recipe

[@AverytheCubanAmerican]

While the first recorded recipe similar to a macaroni and cheese did come from Italy in the 13th century, the first modern recipe for mac and cheese actually comes from a 1769 book called The Experienced English Housekeeper written by Elizabeth Raffald! Raffald's recipe is for a Béchamel sauce with cheddar cheese (a Mornay sauce in French cooking), which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. The UK really thought they were safe this time around 😂. As for the dish's US history...you can thank the FRENCH for being the ones to serve Thomas Jefferson the dish in the late 1700s! He loved macaroni so much, he brought back a recipe to Monticello and tried to get US Ambassador to France William Short to purchase a macaroni-making machine in 1793. But the machine didn't work, so Jefferson ended up importing Parmesan and macaroni for himself. Mac and cheese was once viewed in the US as a dish for the upper-class, but once factory production of the ingredients made it affordable, everyone started eating it.

[@ThePasinis]

Uh-oh, another French vs Italian battle 🤣 Thank you so much for all the added history! It's very interesting! We love how such a simple dish has such a fascinating story.

[@tomhalla426]

Actually, it was brought back by James Hemings, Jefferson’s chef (and slave)

[@DomoniqueMusiclover]

Wow, I did not know that. Interesting

[@DomoniqueMusiclover]

@@tomhalla426 wow, interesting

[@tomhalla426]

@@DomoniqueMusiclover Yeah, James and Sally Hemings were Jefferson’s late wife’s half siblings. James Hemings received professional lessons in cooking while in France when Jefferson was an envoy.

[@marybeyiard8271]

I think they should do more cooking from his an her childhood an I love their past videos too where they do teach u the history of the dish

[@ThePasinis]

love this idea!

[@desormais22]

Yes would love to see this too!!

[@casey044]

That's n awesome idea!

[@sadiedane1438]

I actually really appreciate that I feel like Alessio really modified his dislike of the Kraft when he found out when/why it was created, and why it was powder cheese. I mean, he didn’t say it was good lol, but you could see he understood the time and circumstance in which it was created and I think that’s really cool.

[@KatieBellino]

Emergency food is definitely different than when you have access to anything in the grocery store. Any of the powdered mac and cheeses can be prepared with just water and the powder if you have to.

[@mrbear1302]

Powdered cheese wasn't invented until 1943!

[@sseltrek1a2b]

yeah- he's honest that he doesn't like it, but he respects its roots...a "fair" assessment...

[@HansDelbruck53]

powdered cheese

[@deannaeakle8680]

Growing up in the 60s in SE Oklahoma there were only two or 3 cheeses available in our grocery stores. I remember sliced American Cheese, blocks of Colby cheese and regular cheddar. Cottage cheese was also available. The first time I tried Parmesan was out of a boxed meal from Chef Boyardee Boxed Spaghetti Meal kits. There was a little can of pre-grated Parmesan in the box lol. Monterey Jack was sold in the 70s at the bigger stores around 55 miles from our house so we rarely got it

[@tuberNunya]

No velvetta?

[@deannaeakle8680]

@@tuberNunya yes there was Velveeta but I’m allergic to it so I never ate it so I forgot about it

[@M.C.K.111]

Sorry for you because parmigiano is completely different from the fake parmesan..you should try the real one!

[@Andrew-Collet]

I've just come across your videos today when youtube recommended it, and I've been having fun watching! Also, as a side note, I appreciate Alessio acknowledging that Kraft may not be the best all-around taste, but it serves its purpose with being a cheap meal, especially back when it was made. Instead of just writing it off entirely. I grew up on Kraft Mac & Cheese and still like to have it every so often. It is very nostalgic!

[@jessicapadron7886]

As a kid we had Kraft Mac and cheese with ground beef and mushroom soup. Our ghetto version of beef stronganoff.

[@angelab904]

I made this before. So good !!😅

[@CloudslnMyCoffee]

I’m gonna have to try it!

[@michaelhudecek2778]

Sounds good!!!!

[@michaelhudecek2778]

Me too!!!!!!

[@patrickfreeman205]

Mmmmmmm

[@SupremeLeaderKimJong-un]

So we now know the history of mac and cheese, but what about the history of cheese? Well, the earliest archaeological evidence of cheesemaking in dates back to 5500 BCE and is found in what is now Kuyavia, Poland. However, we still don't know the exact origin whether it's Poland or somewhere else since there's no conclusive evidence. Ancient Greece on the other hand credits the mythological culture hero Aristaeus as the one to discover cheese. And cheesemaking became commonplace once the Roman Empire came around. In conclusion...cheese is love, cheese is life.

[@lojosol]

would have expected you to say that your grandfather made it first lol

[@mrbear1302]

Iheir historical information is actually a little off.

[@trentweston8306]

Nice to see you getting around a bit Kim.

[@kalliana13]

I can't believe Alessio is actually eating Mac n Cheese. He deserves so much credit for this LMAO 🤣

[@peternorth1138]

@kallie why?

[@juliuszcaesar7866]

exactly, he made such a saccrifice for the viewers: eating Mac and Cheese, and Hawaii pizza :D

[@bryansammis998]

Alessio deserves the Congressional Medal of Honor 🤣👍

[@Emilyhildegaard1]

I cook REAL food in my kitchen, but I confess to LOVING Kraft Mac and Cheese. It is a life-long love affair. I love the size of the mac and the taste of the imitation cheese. I can't help myself. My husband and I don't eat it often, but sometimes we pair it with the hot dogs he loves. Guilty pleasures.

[@gshaunsweeney]

Most people don't realize Kraft owns Velveeta. So technically they're both Kraft mac and cheese. Just a different type.

[@barbstanley9311]

You both are so much 2:08 2:11 😢fun to watch. Just recently found your channel.

[@sassygrammy1258]

In the mid 60s when my children were small and money was tight, I served the first Mac and Cheese once or twice a week for supper. I was an economical dish. You could buy 3 boxes for $1.00. If it was on sale, one could get 4 boxes for a $1.00.😊

[@a.francis6801]

I have been eating butter and Parmesan on pasta since I was a very poor college student. It was cheap and SOOOO tasty!!! It is such a comfort food.

[@JBM425]

That’s pretty much how Alfredo sauce is made. Some versions (and the one I prefer) use heavy cream and Parmesan (preferably, Parmigiana-Reggiano) or lots of butter with parm.

[@cb8957]

Your kitchen is so homey and cute! Love the smile when Alessio loves the Mac and cheese. You both were so fun!

[@christinainmichigan6726]

My Mac n cheese is made so the grandkids will eat it. Make a sauce of butter half n half then in a bowl I grind up a 1/2 cup of each of these: Colby, Colby Jack, cheddar, sharp cheddar, extra sharp cheddar, American, Monterey Jack,cream cheese, Gouda, any other cheeses you want to add or take out. I mix it in the bowl add the cooked pasta and 2 eggs put cheese on top and pop in the oven. The grandkids love it. My granddaughter told me it was the best in the world. Could be to much cheese for a lot of people. I make it for special occasions.

[@nelsonhemstreet3568]

Kraft Mac&CH is total comfort food. My mom added hamburger to it. I also add onions, peppers, garlic, peas and corn, plus black pepper and a little crushed red pepper.

[@ViCT0RiA6]

jessis enthusiasm and happiness inspires me to be like this shes so positive and sweet

[@marieH1308]

Thank you SO much for the way you approached this video! When you haven't experienced much as a kid, box mac and cheese was a warm meal ... 4 for $1.00 💜

[@SharonRepici]

Sometimes we got fancy and put cut up hot dogs or diced ham into the boiling water.

[@barbaraharrison7949]

I grew up on homemade Mac and cheese made with a béchamel sauce with (as my daughter says) “enough pepper that it bites back”then baked. Nothing beats it!

[@gysmokates]

Your videos make me happy. Thank you, two, for sharing your relationship with us.

[@petitfour7687]

Guys I really enjoyed this video with all the recipes! Pasta is comfort food and like base for anything to combine. We also eat white pasta when we are sick! At least in our family 😅 Who would know that this simple recipe would be a rediscovered trend nowadays? But surely it is so good to eat every food in its natural taste and form and then you can add different things. Like a simple spaghetti with tomato sauce and cheese on top. Simplicity is the key to everything. Thank you so much for making me happy when I watch your videos! May you always be together in love and harmony and you shine bright like the stars! 🥰🤗👏👏👏

[@IAMJORDI0117]

I don’t know if anybody would like to try it, but everybody always raves about my macaroni and cheese recipe but I’m from the southern United States Baked buttermilk macaroni and cheese • • 6 eggs • 2-1/2 cups buttermilk • 3-1/2 cups shredded cheddar cheese • 1/2 cup butter melted • 8- oz elbow macaroni cooked and drained • salt and pepper to taste Instructions: • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside. • Whisk together eggs and buttermilk. Stir in melted butter, cheese and salt. • Add cooked pasta and stir to coat. • Pour into prepared pan. • Sprinkle extra shredded cheese on top it desired • Bake, uncovered, for 45 to 50 minutes.

[@jessimckenna2904]

I would try this. I often add cream cheese and sour cream to mine. I fancy mine up with a smidge of garlic, onion powder, paprika, Bavarian seasoning, and feta (if I have it).

[@zaram131]

Thank you, I will try it! 😄 I’ve been craving Mac and cheese!

[@rowenaross5436]

I have started making my own pasta. I can't go back to store bought anymore. Your honest opinion is refreshing.

[@thewhamji]

My wife and I just made the last one they tried. We didn’t have the same cheese they used. But we did have $25 worth of parmigiano Reggiano. It was really good! But I think it would be better with multiple cheeses. Like use the cheeses they used with here homemade Mac and cheese, and put the parmigiano Reggiano as the top layer and broil it for the last few minutes. But for just 3 ingredients, I must say, it was definitely worth trying 👍

[@deb7518]

I remember seeing the word 'grana' in Italy, (probably in a restaurant or grocery store), but I don't think I tasted it as a cheese. Is it some sort of grated or dried Italian cheese?

[@tabbieedwards4195]

I think it's like pecorino ​@@deb7518

[@luis4b1d]

I improved my recipe by removing the béchamel and making the cream from a combination of the pasta water, white wine, and of course the cheeses. The cheese base that I use is similar to that of a fondue Savoyarde (Gruyere, Beaufort and Comté), and I finish the dish with some Pecorino, so that some bites are more salty. I also use penne... I think you both going to like it.

[@DomoniqueMusiclover]

That sounds delicious

[@loanokaharbor8303]

Great job Guys! 👍😋 Layered butter and cheese and bake a little, the best! Like a little a quick baby lasagna without the ricotta and without the long baking time. Beautiful!

[@BrowneyedGirlmjd]

I’m not even done watching the video yet and I’m putting in my comment because I can’t wait! Sometimes I wish you had like that red countdown clock from the movies when the bomb is about to go off and the hero needs to diffuse it. 🤣🧨 Poor Alessio. Thank you for being such a good sport about all of the processed food that I’m sure you were not exposed to before you came to the US. ❤️🇨🇦

[@brae3088]

You two are adorable, love your channel! This was a fun video, but in fairness to Kraft Mac and Cheese, Alessio should try it again with a half a stick of butter and a little more milk.😊😘

[@Nameless-lk8ld]

Yes! I knew something was wrong because that’s not the recipe from the box! I can’t imagine how that tasted 😢

[@garyneilson3075]

Our family of seven lived in the SE. Alaskan coastal wilderness by ourselves, no way in or out except by boat or float plane. So, one had to o stock up food for months at a time and for a whole winter.... Weather being always a critical factor. There was no cold storage except for a cooler hanging on an outside wall. So most things (except for treats in shopping week) were canned or boxed. Kraft Mac and cheese was a staple of our lives back then, paired with the fresh meats and seafoods we could harvest, or, a handy can of the ubiquitous Spam, sliced and fried or first fried then diced and to seed into the 3or 4(sometimes more) boxes of Mac and cheese and diced onions, with canned peas on the side. Fortunately our kids enjoyed it, and in spite of how many boxes etc it took to fill us up(after a long day of work and play in the wilderness) it was inexpensive meals as we bought everything by the case. Multiple cases that filled our fishing boat to overflowing.... We had lots of dogs too and bought their food by the pallet full, so of course the boatload put us low in the water. It was a cool way of life, always an adventure and Kraft Mac n' cheese was a memorable part of the adventure. So, yeah, this made me nostalgic, like Jessie said. And what Alessio said about appreciating the economical reasons for inventing it, resonated with me too. Both things has boxed Mac and cheese a winner in my book.

[@bradleytenderholt5135]

Respect! Cool story. Thanks for sharing. Personally I can't stand the stuff. I like some homemade stuff occasionally. Hard cheese would store just fine no?

[@rickvenuto8944]

I come from a first-generation Italian household, and right never rinse the pasta. When I was growing up Kraft was pretty much the only macaroni and cheese I ate, unless we went to some type of potluck where somebody made it from scratch. Great video.

[@kall_me_krazi]

First, the chemistry between you two… *Chef’s kiss💋 “!!!! Next, you two should try different American baked Mac and cheese with the crunchy topping. They have so many now, even hot Cheetos topping.. It can be a part 2. I’m only thinking this since you both enjoyed the baked Mac and cheese. It gives it that extra layer of flavor. 😊🙃😊🙃

[@ThePasinis]

ooo good idea! Alessio probably won't survive the hot cheetos mac hahah

[@kall_me_krazi]

@@ThePasinis haha grab some bread and milk to temper the heat 😂

[@marissamcwhiter9381]

There is the southern type of Mac cheese where you have lots of cheese, pieces of butter layered in a dish then you pour a mixture of milk and eggs. Top it with more cheese then bake! So rich!

[@kall_me_krazi]

@@marissamcwhiter9381 I’d try it! I love pasta all ways! I will definitely look into it!

[@Giggles56]

The trick i use for craft mac cheese is. I melt butter un sauce pan add milk, then the cheese powder. Stir over low to medium heat until thickens, then add to the noodles. It amazes me the change in taste. Makes it tasty

[@kikibigbangfan3540]

Soul Food Southern Baked Macaroni and Cheese, that's it! 😋

[@oceanic0809]

I think it’s time to go medieval on the mac & cheese!😊

[@hiho8084]

I never had the boxed mac and cheese. My mother always baked our mac and cheese. I've always baked my mac and cheese. I use only cheddar, butter, salt and pepper with the pasta, and I love getting the top of the "casserole," crunchy.

[@Nothing-zw3yd]

I still enjoy box mac and cheese. I shop at Wegmans here and I really like their own brand, 49 cents a box. But I use unsalted butter and sour cream instead of milk. If I have any shredded cheese in the fridge, I'll put a handful of that in it. And always lots of ground black pepper. Not fresh ground, it doesn't work the same in this. I've been cooking my whole life, had an Italian restaurant with my brother, always experimenting with new dishes, but I have honestly never been able to make a good homemade mac and cheese. I always screw it up. You want some cioppino, clam linguini, pork saltimbocca, bolognese, I'm your guy. I just haven't been able to master simple dang mac and cheese for some reason.

[@brennanmaynard4237]

0:50 Every cultured American upon realizing that all of our American food is the processed boxed version of some ethnic original 😂

[@emilymarie2711]

I love how the cheese grater is always on the table 😅

[@amberdagnillo5249]

I agree with him, the gorgonzola dolce would be amazing in her interpretation of the dish! It's creamier and easier to melt!

[@michaelrosel1951]

Whenever I go to a fancy restuarant, I am usually dissapointed in the mararoni and cheeze. It is seldom as good as Kraft Macaroni and cheeze. When you mix a can of tuna and some mushroom soup, vuella you have tuna casseroll. Why don't you two try my tuna caseroll? My dad would not use any parmasion cheeze on his spegheti. He would only use the Kraft cheeze that came in the box. It was hard to find it in the stores. We lived in a small town. But when we went to Nashville or Memphis. We live exactly half way between them (see Lexington, Tennessee not Kentucky). We could find it in the grocery store in a blue box or shaker. The parmasion cheeze comes in a green shaker I believe. My mother used half a package of Kraft cheeze from the package. We saved the other half for my dad to put on his spegheti. So our macaroni only had half the cheeze other families would use. So the tuna casserole mentioned here cost #3 only. $I for the Kraft maceroni. $1 for the tuna fish. And $1 for the mushroom soup. I hope you like it. I like your videos very much.

[@juliuszcaesar7866]

this is so much fun to watch, greets to both of you. I can tell you that for over 2-3 years I have been reconstructing the recipes from De re coquinaria Ancient Roman cuisine, and I was really astonished sometime with the results. And it reveals so much about the Roman elites eating habits. Of course it is also such fun to do! This last recipe is just wonderful! Greets to both of you from Poland.

[@garyneilson3075]

Greetings from Alaska

[@kitskivich]

That last dish is very similar to how I've been making my own mac and cheese since college. I had never tried boxed mac and cheese. Instead, I make mine with either pasta of choice or tortellini, depending on mood. I add butter, a bit of pasta water, and a blend of flaked asiago and parmigiano-reggiano (or just parmesan) - or pecorino romano (has the same bite as the previous cheese combo) to the drained pasta. I hand-crush a dash of California basil (it has a hint of anise) and thyme into the mix. I only warm it in the oven long enough to properly melt the cheese. When I was in college, I only ever made it on the stovetop. Even now, I sometimes only get that far before I start eating out of the pot. It's so simple and good. It's a great comfort food.

[@-EchoesIntoEternity-]

no southern baked mac n cheese? curious to what he would think of it.

[@high62609]

Agreed

[@LordTelperion]

Agreed. Prepared correctly, and a little hot sauce, it's magnificent.

[@ThePasinis]

decided to switch it out for the homemade with italian cheeses. I need to take him to a meat and three and have southern mac n cheese there!

[@mayjean]

Yes southern baked m&c is awesome 👍

[@SondraMays]

Kraft makes a White Cheddar mac & cheese which in my opinion is much better than the classic (orange) blue box version. Then take that packet of orange cheese and sprinkle it on your buttered popcorn.

[@ThePasinis]

My (Jessi) favorite is the white cheddar too 😊

[@mrbear1302]

The original powdered cheese that was invented in 1943 was white.

[@garyneilson3075]

Yes, it is good on popcorn we've always done that too

[@karenmar1529]

Ok now I want macaroni and cheese. The last one does look so interesting and the fact that it looks easy to make has me so happy. Will definitely try. I do like how honest Alessio is. 🤗 We the people want to know the truth 😂

[@Sbvcimbfdajp]

A trick from my dad! After draining the pasta, melt the butter in the milk and then mix in the cheese powder before adding the noodles back. You don’t end up with clumps.

[@stacimorel]

Thats how we mix ours as well!! Comes out way creamier 🎉🎉

[@jennydubbz]

I love watching you guys❤ Such a great couple!

[@CurlieGrl]

I live in Houston and I make Queso Mac & Cheese with the Family Size box of Velveeta Shells and Cheese: Cook the pasta al dente, drain. Return pot to stove, add 1 can diced original Rotel tomatoes with chilies, Granulated Garlic (to taste), S&P, Dried Cilantro, large pat of butter, warm to melt butter and meld seasonings with the tomatoes. Add the pasta shells to the pot along with cheese sauce pouch and gently stir to avoid breaking up the shells. After the cheese sauce is warmed and thoroughly mixed, add one heaping large spoonful of sour cream. Stir thoroughly and heat thru. Serve immediately. Perfect for a cold rainy day to warm you up and spice up your life a bit. 😉😋

[@amandawilder7353]

Box mac always needs some pepper, a lil garlic and onion powder and a handful of sharp cheddar, if you're extra, add a dollop of mayo and sour cream. We also will make it a full meal by adding frozen peas and a can of tuna.

[@garyneilson3075]

Us too sometimes!

[@Werewindle]

I have never seen Kraft Mac & Cheese done so expertly!! Alessio, it was beautiful!!

[@marysullivan3881]

My grade school always served stewed tomatoed with the mac and cheese. Still love the combo.

[@Ayan-bp4dq]

Can you do a video of what wine goes with different pasta dishes?

[@kimcox66030]

I do a bechamel sauce, and add deli yellow American cheese, and extra sharp cheddar, a little mustard powder, salt and a lot of pepper. I love homemade macaroni and cheese, it's one of my favorites comfort foods.

[@patriceribando2146]

The reason for the skewer is that in the Middle Ages forks were not common and mostly only for the wealthy. Most others are with wooden spoons, hands, and a knife. The forks of that day were also really more for stabbing foods as they were o my 2 prongs spaced about 3/4” apart.

[@aleciaaustin7105]

Looks yummy (Jessi I may try your homemade mac & cheese!) In Australia i grew up with cooked pasta with jar cream cheese spread as our “mac and cheese” and still love it lol and can turn it into my nans pasta bake by adding sautéed tomato onions zucchini mushrooms and bacon sometimes chicken, add some sour cream and grated mozzarella for extra deliciousness and bake till cheese is golden.. Nostalgic 😂😋

[@Missnidski]

The last one is probably tastiest because it is the simplest and least processed version. I'd definitely prefer to eat the last one out of all of them. Cheese, good. Butter, good. Pasta, good!

[@toddcribbs6844]

My great aunt was from my great uncle Paul was in World War II and brought her back to the United States may God Rest them both

[@sharbogusz9319]

Wish you would have tried Cracker Barrel mac and cheese. The white cheddar is AMAZING. You guys ROCK❤

[@paulabucher7733]

I have been eating Spinach Fettuccine with Butter and Grated Parmigiano-Reggiano for years. Life changing!

[@jeffreyjohn1691]

You’re so much fun! I have to make this 13th century Mac & cheese

[@MassBorn]

Awww you bring me back to the McHowell Baked mac and cheese recipe..my father used penne, kraft deli cheese and milk. It's our family recipe I begged for on my bday and add marinara to it oy love

[@lisaengland868]

I believe Kraft has changed their powdered cheese over the years, because I remember it being more powdery and less granular. It dissolved differently than it does now. Still tastes basically the same, though. It definitely was a childhood favorite, along with Spaghetti-O’s!

[@johnny555]

They took out nuclear orange color in favour of natural. Seriously

[@dmuse869]

My pregnancy cravings included Kraft macaroni and cheese. I could never hate it. I do not know why it is so nostalgic🥰🥰🥰

[@kolchak357]

I’m with Jessi. Kraft blue box mac n cheese is great. Not because of the flavor, but because of the nostalgia. It makes you happy. 👍

[@kathykelly6045]

I am definitely going to try the original Mac & Cheese. It looked so good. Thanks for sharing!

[@Leah]

You guys are my comfort youtubers!! Thanks for sharing your life ♥️

[@roospike]

Once again proving cheese variety and quality make all of the difference, gorgonzola being a mild cow milk cheese vs typical blue cheese make for a mild flavor. Simple quality cheese, butter w/ pasta shows less is more with good ingredient. 🌾Buon Appetito 👌

[@ThePasinis]

yes! "less is more" is a big thing in Alessio's cooking! And you can't ever beat real cheese 😊

[@ChristineGraham-b1w]

U both get along so well that it is refreshing to listen to you!!!! Ur videos are cute and u both are loveable and natural. 😂❤❤❤

[@sharonk-o9u]

I love his honesty 😂

[@ThePasinis]

Grazie mille

[@LarryHatch]

1/2 bar of Kerrygold Irish butter and 1 can evaporated milk later topped with real Parm Regg. makes Kraft fairly edible and also salty and fatty and more expensive.

[@meliscraps]

For me it’s the blue box, ultimate comfort food and nostalgic. 😁

[@58fcorley]

Love Kraft Mac and Cheese the best, but I always add extra sliced cheese and sometimes I add a small amount of salsa to spice it up. I recently found out that I have developed a mild form of diabetes, so I have to switch from "regular" pastas to whole grain or whole wheat pastas. I was thrilled to discover that Kraft makes whole grain mac and cheese. 😀

[@dsr0116]

Thanks to KZbin I've gotten some good authentic Italian recipes from Italians. But you know, just being an American....I every once in awhile need my craving for that nostalgic boxed Kraft Mac & Cheese. Honestly love it more than the Velveeta packets: something about it tastes even more artificial (Babish also had the same opinion). My method for cooking it is cook the pasta, then melt the butter, mix in milk and then powder (seems less effort than what was shown). What I've found funny, I've seen a video from some top chefs (from America) all having to review boxed macaroni, and they all rated Kraft highly due to nostalgia. I mean as someone who enjoys cooking, I know it's far from something I'd try to impress someone with, but I think it's funny there's something about that dehydrated cheese and salt packet that can bring on a craving.

[@veggiebea]

He should try Trader Joe’s French Onion Mac and Cheese in part 2! It’s only in stores for a few months a year and it’s in stores now!!

[@desormais22]

This was great!! Lol Kraft mac n cheese is nostalgic for me too, but sadly didn’t get to have it growing up. Discovered after a college friend introduced me to it. Didn’t like the idea at first, but got addicted to it as a cheap, simple, comforting meal/snack when I was craving something quick.😅 and lol to the medieval recipe for mac n cheese - his Italian ancestors knew what they were doing and went wayyy back!!! I’d love to try making that dish!

[@debbynorsworthy9550]

And for a really fine Mac & Cheese experience… mix in some cubed ham, arrange in a casserole dish and top with home made sourdough croutons with butter drizzled and bake about 30 minutes. This was a family favorite, and this goes back a ways, as I am a 75 year old Mimi!

[@hockleyglen]

Thank you for changing me the life! I love it!

[@pambrown8692o]

This will be something I make this week.

[@Cat-rr5fv]

I love Kraft Mac and Cheese but I leave the milk out. Just butter and salt. I enjoy your videos. You guys are so cute!

[@phantumdrummer]

Every culture has their odd tasting "dish". Where Hawaii has poi, Australia has vegemite, Norway has Lutefisk... we have Kraft Mac-N-Cheese! We love it. The rest of the world, not so much.

[@sylvia106]

Culture*

[@phantumdrummer]

@@sylvia106 Bitten by auto-correct once again. It's been fixed.

[@arrived63]

🇦🇺🇦🇺 Vegemite 🇦🇺🇦🇺 is not odd, strange or different. It has helped raise several generations, some now and into the future. The issue is visitors don't know how to eat it. It's simple, toast with butter and skimmed on with a knife....not plastered with greed....that's why it's salty and vile....greed.

[@phantumdrummer]

@arrived63 You just proved a point. It is so common for you, that you don't even realize how literally uncommon it is everywhere else.

[@dineyashworth8578]

I'm American and agree with your husband when it comes to Kraft and that rigantoni is the best pasta! By the way Trader Joe's pasta which I buy is from Italy....... Recipe I have for baked mac and cheese calls for elbows but this last time I used rigantoni and liked it and like rigantoni better too.

[@coyotelong4349]

I feel like Kraft Mac n Cheese (or Kraft Dinner, if you’re Canadian) is so beloved and popular because of nostalgia, moreso than because people actually think it tastes “good”

[@lindagiorgio6058]

I still make Kraft mac and cheese, but rarely without alterations. Just this past week I added 1/2 lb ground beef, 1/2 lb breakfast sausage, chopped onion, bell pepper, and cream of mushroom soup for a complete meal. My husband would never eat mac and cheese, he would never eat macaroni pasta, his favorite pasta was penne and mostaccioli. Penne was for a smooth sauce because it would adhere in the ridges and mostaccioli was for meat sauces where the sauce would get caught inside the pasta.

[@mark-be9mq]

Baking it makes it better.

[@deb7518]

My grandmother made the BEST mac & cheese....with Creamettes elbow macaroni, cooked al dente, then with a whole stick of 'Oleo' (which is a quarter cup of margarine), and some huge chunks of Velveeta all stirred into a casserole dish while the noodles are hot. Then she would put the whole thing into the oven for a few minutes until it was bubbled and just a little bit browned on top....Perfect!! I also once made it like that, but added ripe, fresh tomato slices on top for the oven part, and that was awesome, too! (You can also add some crumbled bacon with the tomatoes....yummm!)

[@sweettrav33]

You two make me smile

[@genayates7335]

Put the butter on after you pour the cheese powder . If you put the butter on first it keeps that cheese powder from sticking to the macaroni .

[@alleycat5472]

Now that was a learning exercise. Thank You.

[@donnadejesu4445]

The both of you are so much fun!

[@ThePasinis]

Grazie mille

[@markellifson4910]

Can't believe I ate the powder Mac and cheese. Alessi's version sounds so much better. And a huge thank you for the videos. I forgot how much I miss the authentic Italian foods and spirits.

[@paullawson2830]

Your washer and dryer are in the kitchen?

[@ceciliamaier7811]

You should travel more. This is pretty normal in other countries

[@ClarissaRose]

Wowww that was so cool and funnnn!!!!!! ❤❤❤❤❤

[@janicewiggill6015]

Brilliant 😅 loved this! You both make me laugh so much

[@claudialaurendeau2865]

Alessio would die if he knew how I make my Macaroni and cheese, BUT I have won contests with my dish. I make a Bechamel sauce minus the nutmeg. Do NOT cook the macaroni too long as this is then baked in the oven. Use the larger elbows. Drain macaroni and stir in a good big dollop of real butter. I use 1 half aged sharp cheddar with 1 half mild cheddar. I use half and half to make my sauce. Taste sauce to see if u think it needs salt. Use lots of sauce as it absorbs into the macaroni. And here is the kicker that will make Alessio crazy. Cut hot dogs (not the high dollar ones) into to one to one and a half inch pieces and stir in. Yes you heard me right, hot dogs. Bake in hot oven 400-450 degrees uncovered (depending on your oven) till a brown crust forms on top. Don't bake in too deep a dish/pan because the crust is so yummy. You want lots of crust. Don't ask me why but the hot dogs are the KEY. Try it on him one night when he isn't expecting it.

[@moniquegin8444]

dang! Now you got me craving mac n cheese

[@priscillawakefield8439]

This video spurred me to research the best pastas. I read that bronze die cut are better. I would love see a video comparison/contrast of the best pastas available to the US. I love your vids and positive, humorous energies.

[@nogames8982]

I can’t help it. I have a soft spot for Kraft, macaroni and cheese. And two or three times a year I just get a hankering for it. I guess if you grew up on it and you’re used to it, you’ll like it. I don’t think I had homemade macaroni and cheese till I was in my 20s. I still like the blue box mac & cheese.

[@capriceg7042]

(#1) I love how you compare homemade vs box with drama!!! 💖💖💖💖💝💝💝

[@ThePasinis]

Gotta try all the options! 😊

[@isabelcastillo2394]

Jessi, I would give you a 10 for homemade. That looks good. When I was in college, I ate Kraft, Velveeta, and Ramen soup all the time.

[@deecohen1383]

An ex of mine ate that kraft dry stuff. Blech. I like the pouch cheese. And of course added LOTS more other block cheese (monterey), mozzarella & some parm. Sometimes add chopped tomato (to make it “healthy). And cracked black pepper.

[@bargdaffy1535]

5:20 No, my Mom was a really good cook and I never even saw a box of Kraft macaroni and cheese until I got to college. I would say Standing Rib Roast Sunday would take me back. She did that about once a Month.

[@kbchef9205]

My fav cheeses to use for this are: Cambazola, Extra Old Nippy White Cheddar, Asiago and Parm to finish. 😋😋😋🥰🥰❤