Vaughn Makes the Best Baked Mac and Cheese … Even Better? | NYT Cooking

Vaughn is back and he‘s once again digging into our recipe comments! In this installment, he’s looking for the best version of baked macaroni and cheese, as suggested by NYT Cooking subscribers. Watch to find out which techniques and changes come out on top!
Get the recipe: nyti.ms/3qsePBW
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[@vaughnvreeland3589]

hi y'all! thank you for watching :) here is my ultimate recipe: 2 tablespoons unsalted butter 1 cup full-fat sour cream 2 cups milk (not skim) 1½ teaspoon dry mustard Pinch of ground cayenne Pinch of ground nutmeg 1 teaspoon kosher salt ½ teaspoon black pepper 6 ounces sharp or extra-sharp Cheddar, grated 12 ounces American cheese (such as Velveeta), grated ½ pound fusilli, uncooked Step 1 Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan (something that holds about 3 quarts). Step 2 Blend sour cream, milk, mustard, cayenne, nutmeg, salt and pepper. Reserve about ½ cup grated Cheddar for topping. In a large bowl, combine the remaining grated Cheddar with American cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake for 30 minutes. Step 3 Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, for 30 minutes more, until the top is bubbly and browned. Let the macaroni and cheese cool at least 15 minutes before serving. Enjoy!

[@Magicguy33]

Need your own channel!!

[@Bo_Lew]

You're doing the Lord's work, Vaughn!

[@icemac911]

A free recipe from NYT Cooking? The world is about to come to a end.

[@mrod6493]

Does the sauce split when doing this?

[@nightstringers]

I wonder if you could get away with using the cheese that has red wine in it? It's cheddar with red wine swirls. They sold it at Hickory Farms

[@chrislloyd9]

I would marry this man in a heartbeat

[@Paolito0118]

Same

[@altuum]

Get in line! 😊

[@davidatienza3663]

Mine!

[@peak_of_eternal_light_moon]

Same

[@amyschneidhorst1384]

I told my nephew Vaughn was a good match

[@SamGiles]

Vaughn is such a fabulous representation of joyfulness and charisma. Great work to all involved!

[@Cultural_Savant]

It's called pretty privilege. And it's the privilege nobody wants to talk about, but is the largest contributor to success. You never see pretty poor people.

[@faatbuddha]

@@Cultural_Savant lol what? there are millions of pretty poor people.

[@twrob82]

@@Cultural_Savant I guess you haven't seen many aspiring young models or actors trying to make it in New York or LA.

[@gillablecam]

​@@Cultural_Savantpretty privilege definitely exists, but the largest contributor to success? My friend, allow me to introduce you to inherited wealth

[@Cultural_Savant]

@@gillablecam Inherited wealth is irrelevant. You've already won and succeeded the moment you were born.

[@aliciaf1055]

The elastic waist pants were a good move for this episode.

[@miamigypsy]

I love this series so much. I've been "frankensteining" recipes for the last few years now so I can connect to the mad scientist vibe here. Before, I would feel so guilty having to make changes to a recipe I've found online to better suit my tastes. Really happy to hear Vaughn say that recipes are "living, breathing" things that can change over time.

[@1bwash]

No, that's not frankenstein, that's how you end up with nice family recipes!

[@angiemoscari]

This is the most wholesome thing to feel guilty about

[@marymeola2810]

He’s wearing elastic pants! He has to be a great cook!!!

[@holdfaststarspark333]

I don't remember where I got this tip but when I make a roux-based mac & cheese, regardless which cheese I'm using, I always add a few slices of processed cheese for it's emulsifiers. The end result is so much creamier and smoother.

[@NP-yh6nf]

Yup, have to do a roux! It will still taste great with the ingredients just mixed together but that roux just makes it!! Sour cream?? I dunno....

[@LBones01]

I love that I knew exactly where this was going when he started. I've tried to make "fancy" mac and cheese plenty of times but it never turns out as good as when you use velveeta in it. It just emulsifies the sauce in a way regular cheese can't. Without it you'll always end up with a grainy brick once it starts to cool. I like to just use about 1/3 velveeta + 2/3 cheddar or whatever I decide to use and it's perfect.

[@Coffeegirl739]

Use a bit of citric acid in Your sauce with regular cheese, it will react

[@Paolito0118]

It's Friday and a new Vaugh video. I'm a happy person now.

[@Pammellam]

This was so much fun and so informative. I didn’t know about Julia’s version of Mac’nCheese but I’m in love now! So easy to put together! But I also think I love Vaughn’s version best: sour cream, two thirds Velveeta with one third cheddar. And he added more cayenne and nutmeg. Ground mustard. And, of course, the pasta: fusilli! I think his version looked the best at the end out of the oven!

[@amyschneidhorst1384]

I have been chasing a memory of a mac and cheese at a kitchen job where we saved a refrigerated batch by loosening it up with cream and rebaking it. So delicious. It looked a lot like your thumbnail. Here's hoping.

[@trinigirl86]

This is how I experiment with cooking and recipes and why I love this series so much. Vaughn has such great energy! 😊💕

[@christhevoicewriter]

Delicious...the mac and cheese looked good too. 😉

[@daneenepostell4585]

Hhhmmm hhhmmm

[@retriggerme5514]

I've made the NYT Mac n Cheese many times. My absolute favorite is a Food Network recipe with cooked macaroni, make a Bechamel, into cheese sauce, etc. But it so easy to get a broken, or grainy sauce, or scorch it... I switched. NYT is excellent, and like a 9.75 compared to 10. Also, NYT is better day 2 - the flavors & textures keep combining. Lastly, I tried subbing whole milk ricotta for cottage cheese and was very disappointed it didn't work.

[@cherylnugent4870]

That whole effort would make a great party for 8-10 people! Wonderful topic and video! Here’s to you and Julia! 🥂

[@Pammellam]

I made this last night, I used Vaughn’s version with sour cream and fuzilli. It is a masterpiece! This is going to be my mac & cheese recipe from now on. I will make nothing else! This is absolutely wonderful and my husband loved it too!

[@ihikefar]

I use half and half instead of milk to kick it up a notch.

[@NYdr]

Patti Labelle had the best Mac n Cheese recipe that uses half and half. It’s everything

[@92103Brian]

What a scrumptious looking dish! And the mac n cheese looks good, too! 😉

[@TPark-rf3lt]

love a good Vaughn video 😀

[@faureamour]

Oh I love Vaughn videos! Even though I'm a bigger fan of baked mac than creamy, and I hate velveeta, I loved the process. Also love the simplicity of this recipe. I need to try it. 🧀

[@altuum]

Yay Vaughn!!!

[@PrateekLala]

Like American cheese, Velveeta uses emulsifying salts (sodium citrate and sodium alginate) to help maintain its smooth consistency without "breaking" into milk solids and fats. It's why you don't see a pool of oil on top of the finished mac & cheese in the final product compared to the original recipe.

[@publiceye3292]

So you could use sodium citrate powder. I tried an ATK recipe for nacho sauce that had that ingredient and indeed, it turned out smooth. But then I was left with a big bag of the powder. Buying Velveeta make so much more practical sense.

[@crazycat4695]

Very interesting, because I usually steer away from receipes with Velveeta. Maybe I will buy a small one and try it!!

[@MaureenDrees]

Another big advantage of the sour cream version is that it doesn’t require a blender. Deb from Smitten Kitchen’s recipe is very similar to this.

[@pamelanorth824]

I’m recovering from surgery and binging on your channel. Vaughn, you are hilarious! Keep up the great work!

[@annieward8170]

I want to see the crew eating the different versions! and seeing what they think!!!

[@naomichristian1099]

Hi Vaughn! I love EVERYTHING you cook! Take care.💞

[@josselynargumedo4831]

Me watching this w my kraft mac & cheese 🧀

[@mr.a.]

Hahaha we all eat too!

[@lucasdegennaro]

I could watch Vaughn cook all day long every day!! ♥

[@Momsgottaeat]

This was so fun to watch! Thanks as always Vaughn!

[@peadar-o]

Vaughn’s ultimate salad? You film it, I’ll watch it. 😊😊😊

[@titania642]

well you are simply a delight, Vaughn!

[@InfoDiva]

Vaughn is just a delight. Protect him and his stretchy waistband pants AT ALL COSTS.

[@carolyn_bo_barolyn]

We all knew you were legit when you utter the word: Velveeta. A true southerner gentleman… not ashamed of his love for the orange brick.

[@r.gonzalez9655]

Idk what’s yummier, the food or the chef🤔🧐😍 YUMMM🤤

[@paulgerry2464]

For the cheese, try Pepperjack! If you like a little extra heat, try it,it's so good!

[@humanoidcat9633]

Velveeta Vreeland is a good drag name

[@Chevyguy723]

I like to use Marscapone too, adds the tang and creaminess

[@HRBosslady20]

Vaugh you have a superb palette because I use half & half evaporated milk velvetta sour cream sharp cheddar mozzarella Gouda and Colby jack & my secret seasonings EVERYONE LOVES MY BAKED MAC & Cheese 🧀 I made it for my cousins birthday party Saturday and I just took 2 orders earlier 😊✌🏽

[@lorismills8869]

This is wonderful! I particularly like that very last dish. I think I'm with you liking the sour cream and Velvetta. I also liked your statement about liking a creamy mac n' cheese rather than a baked version. Great job!

[@nancystevens7447]

Marriage proposal’s should include a bio and pic! This will always be a winner meal….Thanks for sharing.

[@googlypub]

This man is perfect at doing this job. It’s amazing ❤

[@mrbear1302]

Kinda funny how he wore his stretchy pants/shorts for the mac n cheese segment!

[@romeolosaba7219]

... My crush for Vaughn keeps getting more intense the more I see his videos😅😂🤭

[@lisahahn173]

The best Mac n Cheese is with a blend of cheeses!! I do love a white sauce (bechamel) with Parm and romano; possibly some Asiago. Par cook the pasta! Grated cheddar and mozzarella. Toss the par cooked pasta with the white sauce layer 1/2 top with cheese, layer again end with cheese. The spices included in the white sauce are white pepper, tabasco, nutmeg and I sprinkle the top with chili powder. Stand back, this is a crowd pleaser.

[@washurhands5079]

I read the comments under the NYT cooking recipes and then roll my eyes.

[@DodieJacobi]

You’ve landed nearly on what I make on demand (which is often); a riff on Mom’s that my friends ask for even decades plural since first tasting. Mom’s mac with overcooked large elbows, butter, milk, and velveeta. Perfect as you found also. My addition: top it with white Irish sharp cheddar shreds. You get the creamy base and the perfectly tangy toasty top.

[@dolphinately]

I didn't grow up with mac & cheese, so I don't know what "good" mac is supposed to be like. The brick of baked pasta is so foreign to me as a Kraft enjoyer. I am here to learn and because this man is nice to look at 🙂

[@miseentrope]

"Fusilli" by Velveeta Vreeland (Young Cheddar remix) is the hit of Summer/Fall '23 🥄

[@jazpeitia06]

Vaughn looks as hot as that Mac N' cheese 😊

[@miac6371]

I followed a couple of the tips but deviated quite a bit with some of Martha Stewart's recipes. I did use cottage cheese to add moisture, but I also made a mornay sauce (the white paste with added milk and folded in cheese) to my cooked pasta. I did precook my pasta, because my favorite mac n' cheese is the overcooked spongy noodle. Its nostalgic. Anyways, for even *more* moisture, I beat 2 eggs with cottage cheese and added my pasta. Cheeses selected were mozzarella, monterey jack, and hot tip- gruyere! came out great. Not dry at all!

[@SEEKANDDESTROY717]

I COULD WATCH THIS DUDE ALL DAY!!! LOL SO ENJOYABLE, PERF!!

[@Alexander.makinano]

Tried the final recipe for thanksgiving. It was magical

[@lindamcneil711]

Cottage cheese is one of my baking secrets. I use it for cauliflower and cheese, waffles, pancakes, and muffins. The curds melt making things creamier.

[@lynnstlaurent6789]

I am going to try the cottage cheese method since whey is not my friend. I will use goat milk and goat cheddar for dietary reasons. I am looking forward to it because I have been avoiding this dish for a long time.

[@talharashid4968]

'It's like mozzerella sticks and mac and cheese had a BEBÈ' got me😂

[@GreenWitch1]

I’m going to try it with what I have. Sour cream, cream cheese, milk, shredded Mexican cheese & American cheese slices, then top with butter & bread crumbs 😋

[@jackfahey4610]

I love Vaughn’s videos. Such a great personality and cute too

[@sarahwatts7152]

I am viscerally jealous about the people who got to work there that day. Just the smell of cheese in the oven, to say nothing of the LEFTOVERS

[@mta04cji]

3:16 “Make sure it’s evenly incorporated”? ‘Fold in the cheese’ was right there…

[@kathleenlong79]

I whip cottage cheese with parmesan, herbs, and an egg to use in stuffed pasta dishes. I prefer it over ricotta.

[@nicolaca123]

Omg I love Velveeta but I haven’t had it in years because the last time I had some I ate so much I gave myself a migraine. This video is making me wonder if enough time has passed and I can hop back on the Velveeta train. Yesss

[@annbate6770]

My favorite cheese for baked Mac cheese is sharp cheddar and a good Swiss…. About equal parts of each

[@althurdjerah]

I guess the editor mistaken the most ICONIC part of the Four Seasons by Vivaldi

[@williamwelch4846]

This sounds like a great idea! I might try a Caribbean version. Here in the UK you can get cottage cheese with pineapple (which I love) and maybe I'd use that with some Tastee cheese and some onion powder, garlic powder, paprika, all spice, cinnamon and chilli powder for the flavour! Yum.

[@greenspark101]

That sounds weird and amazing! Just my style lol cheers

[@williamwelch4846]

@greenspark1776 no worries man!

[@alexgolubski]

Vaughn is my new foodie crush!!!!!! He is so fine. And his recipe testing isn't bad either. Sorry I am so thirsty, but I have to say I am parched!

[@zbxprado]

Mate this dish for my friends and they loved it!! no complaints!! Thank you for the recipee

[@windlessoriginals1150]

Big fan of Vaughn.

[@Jay-xz6rw]

Hahahhaha, I love it when he said "isn't that fabulous".

[@bobskiba7181]

Thanks for doing all that work Vaughn! I just made the recipe - twice. The second time, I left out the sour cream (it really didn't make much of a difference) and, more importantly, I left out the salt, as the recipe as written tasted too salty to me. Velveeta is pretty salty and I figured I could always add more on my plate, but I didn't need to. With those adjustments (to my taste) this was delicious and a breeze to make. Many thanks!

[@GoBackToClass]

I will be making this! I will try a version which includes a butter ritz cracker topping (because that's how my Granny always made it!).

[@aquamage10]

Today I learned that you can bake painters tape

[@Kane5Cats-ME]

LMAO - same! And I plan on using this new knowledge whenever possible. I was really concerned that the tape would burn, especially in a 375° oven. But it didn't even scorch! I wonder if it handles the freezer as well... Enquiring minds...

[@Hopcarr]

@@Kane5Cats-ME I freeze it all the time

[@Kane5Cats-ME]

@@Hopcarr Oooh, good to know. Thanks so much!

[@mry5892]

Worchestershire and dry mustard.

[@carp6448]

Hysterical. My mother made Mac and cheese with velveeta. It is really good but so processed. She made it with a roux.

[@sahej6939]

My perfect version: nondairy! It can be creamy without cream!

[@DodieJacobi]

Your “son Velveeta Vreeland!!”😂

[@Sozomi17]

The final result looked like a better, baked version of Boston Market's Mac'n Cheese. I will have to give it a try!

[@nowahklrk]

He's so cute, ugh.

[@zethhyyy7789]

I liveeee for and love Vaughn so much!! Give the man a break and let him do a salad or an appetizer lmao!

[@swicheroo1]

He's been working out. He got swoll.

[@graffic13]

Uh switch out the milk for half and half?!?! 😂😂😂😂😂 I said it ... The Velveeta with the cream cheese would probably work... that's what I use for broccoli chz soup

[@mary33909]

The link to the recipe IS NOT Vaughn’s final choice!!!!

[@genevievesmith6294]

I want to see Vaughn cooking at home again some time….studio is just not the same. Although he is as always totally amazing and fun love

[@sandraford1512]

I couldn’t find the video, so I made it with part Coopers sharp American, I’m too much a cheese snob for Velveeta. 😂

[@SusanBullockUberGrams]

Well marriage aside I tried the uncooked macaroni with a mix of sourcream and a mexican blend shredded cheese and shredded Parm I was so excited but after first 30 min my pan was cooked and pasta had soaked in all the liquid 😢 omg I forgot the foil part noooo i hope I saved it with extra milk and more cheese

[@ilax4244]

Macaroni and cheese 🧀 become one. Yes!! I miss the Stouffer's Romanoff pasta that was discontinued

[@macsam8778]

I love this recipe, there are less pots to use in this recipe for making baked Mac and cheese! Thank you for this recipe, love it!!!

[@rally618]

The M & C I make is Gouda and Sharp Cheddar and I add bacon. Also put Panko on top. Oooohhh Baby!!!

[@OhMoonbear]

Please welcome to the stage… Velveeta Vreeland!! 🎉😍🧀

[@richardengelhardt582]

I would try gouda + creme fraische, fusilli, add mushrooms

[@evilganome]

I fully support your love of Velveeta.

[@simonmain4346]

This is a game changer. I've always been a snobby Brit about Mac and Cheese. Like your editor, I thought it was just macaroni with cheese sauce. Cooking it in the sauce though which is easier and tastier?? I'm converted!

[@MichaelJohnson-vi6eh]

I am more of a creamy mac and cheese with a crispy bread crumb topping. I like really sharp cheese always put mustard in as well to add tang- there in no good low fat mac and cheese. I will eat whatever you give me unless its overcooked pasta mixed with cheese and then heated in the microwave.

[@chloeinthecities]

Teresa you’re bad lol

[@Lstn2urmama]

Well here is another one ...can of mushroom soup and some mushrooms if you like mushrooms...to gourmet also add thinly sliced celery and small chopped up broccoli...there are many different ways of making it

[@HireMichaelEverson]

I've been using evaporated milk since KLA did that three ingredient mac and cheese.

[@broadwaybeat]

This video = serotonin

[@PatriciaScarpinTK]

That bubbly cheese is calling out my name! Looks so good!

[@Luna.3.3.3]

I don't have to make bechemel????! *HALLELUJAH!* It looks a little dry, but I'm still going to try out this method.

[@privacyvalued4134]

Old people like cottage cheese and pineapple mixed together. So you know you are a senior citizen when you suddenly enjoy that wacky combination. I've always added cottage cheese to my lasagna. It's better than ricotta or whatever else people use. Cottage cheese + Mozzarella + American cheese = Fantastic Americanized lasagna cheese blend. So I'm not surprised to see cottage cheese in other cheese + noodle dishes.

[@Hannah-wg7hx]

His lil smile when he eats the velveeta