The Creamiest Mac and Cheese You've Ever Tasted!

all right folks listen I'm not going to fake I know why you here you didn't seen that thumbnail right I'm going to show you how to make a southern holiday mac and cheese let's get it now even though I said let's get it let's look at these ingredients real quick as you can see it's not a whole lot to it and again I say this in videos that don't have a whole lot of ingredients please don't let the Simplicity of these lack of ingredients you know tell you that this is not good sometimes simple just works all right so look obviously we doing pasta noodle right so first thing we want to do is I got my water already boiler I want to put maybe just a couple of generous pinches right of salt if I didn't say already so got that in there let's work this around right now I'm getting ready to add my noodle I mean my yeah that's what they are you know what I mean so look we add these right what we want to do is we want to make these per the instructions on our box and we want Al Dente for these particular ones they want nine to 10 minutes for al dente then we going to shock it and stop that cooking process right cuz we going in the oven folks all right so we going to go ahead and get started it's real simple and listen I really like giving you guys a double size right cuz we filling up a 13 by9 but I want to tell you if you just cut the uh the recipe in half this is perfect for like if you got a small family you know what I mean or you making this for yourself this will give you some great overthe toop tasting mac and cheese all right now look my cream cheese everybody should know about by now listen you want to have this stuff right here room temperature right so I usually take mine out first thing in the morning and then for Best Practices you know what I mean it depends on when you're going to cook right but it's still better probably to take these out and let them just sit on your counter at night you know what I mean cuz look as you can see I'm how how I'm struggling over in this they got this super seal right so we put these two in there now when it com to these right here your evaporated milk you just want to go ahead and just pour these in here right then you want to get yourself a whip you know what I mean we got to break this down so before I even add that let's grab this let's just start working this around so look as I was whisking this you guys can hear right now my timer just went off right so that mean I better stop this cuz remember we doing it Al Dente style so I turn that off let me check these that's a little bit on the hot side let me get my pot holders now we want to stop this cooking process right so we take this I'mma go ahead and turn this water on so it's going to get a little noisy right we dump it right and now we just hit it with this cold water cuz we don't want it to cook anymore now look this time I use the Whisk usually I guess because I'm making this right now just making it simple for everybody everybody don't have all of the tools all of that right so then I'm going to add my last one but my point was I could have did this with a hand mixer you know what I mean so right now I'm just working out the lumps just doing a little whisking right look at that right there all right now that we done now we just move forward and if you guys didn't know I'm sure everybody mostly knows man making mac and cheese is so Elementary and so easy all right now we want to add this which will be our whole milk right to the mixture now you guys are starting to be able to see how it's going to form and it's going to be nice and creamy and cheesy right so once we got all of this you know combined you can look you can see like if little pieces are sticking that's kind of okay cuz we not going to whip this and keep doing that and making it like super light where to start having whipped Peaks right so now we going to add our salt we're going to add you know our mustard powder and tell me down in the comment section below do you guys be using nutmeg all right now come here take a look you guys know it you should know it by just seeing the you know the colors right I'm using the Creo kick for me you can't say Southern without having this blend of spices right and you guys all know this is my go-to so I'm going to put a couple of teaspoons in here just like that and then we just get this to combine now everything we have in here because listen I always tell everybody listen to have success when cooking what you want to do is you want to taste as you go now before I put this egg in here we going to taste this Folks up to this point right here I just tasted it everything is fine I love the way it tastes you know what I mean uh but here if you want to make any type of adjustment you can when you put your dry ingredients in right so now the next step is instead of me getting a another uh another like dish or something like that cuz I want to beat these right so we just take this even though it has milk in it it's okay why cuz we just put the milk in there right so what we going to do is mix you know scramble I'll just say it that way now after having it you know beaten whisk or whatever scramble however you want to do it I just add that in here right now right that's why I went ahead and you know tasted everything before we got to the egg you know what I mean uh they say you're not supposed to eat no raw egg but if you ever you know watch any movie or know anybody that does any type of fighting they eat raw egg every every day for the straight protein all right now listen now will be a great time for us to go ahead and preheat right so we going to hit bake we going to use the standard 350 as this starts to build up his heat turn my oven on cuz I like to look at it we going to do the final steps right and that will be we got two cheeses here we want to put half and half I'mma whisk it together and then we going to do it in a 13 by9 right so we just take it all right so this is the dish I'm going you know present you know present this for the holiday right use this one right here I'm not going to stick this in here of course this would all burn up dry out become brittle I just wanted to show you the presentation don't forget it's the holidays folks so you want everything to be you know look nice now I'm showing you this right now you guys can use Pam if that's what you want to do or you guys can use butter now I just got through saying this for the holiday right so we want to level up like our flavors so what I'm going to do is I'm going to just take this out and do old school remember how Grandma used to do it then we just going to take it and we just going to run this along the edges the sides and the bottom right cuz butter brings that holiday flavor to it you know what I mean everybody likes that buttery flavor you know what I mean I know we don't eat like this all the time but it come on folks we got to be able to do it every now and then right so you can see how it is on the bottom no stick that's going to melt become part of the uh the southern MATC right all right so I know this has been been absent for a minute right but we are making mac and cheese I know some of y'all trying to figure out like hey when is that coming back so now I'm going to take this and just add this down here like just like you see I'm going give you guys a little heads up right now what I'm going to do is I'm going put a little bit of that mixture down here right and I'm going put just a little bit of this cheese cuz we save half of it back right we just add it over there like that right even though we have some in our our mixture that's getting ready to come in here right now but that's okay now I'm just going to pour a little bit y'all might get a little messy depends on how fast I pour but this is okay just a little bit now the reason I did that is I just want to make sure it's down here and then I added a little cheese to it and then you can see everything that on the cream cheese it didn't like fully you know Blend or melt don't worry that's where the heat comes in right oh yeah now I'm going grind me a little fresh black pepper right here and the reason I'm doing it like this cuz I like to have it in them layers I just want to ensure that this gets mixed properly right now I'm getting ready to add the rest of this here now I'm getting ready to you know make my poure right now imagine if I didn't put all of the cheese down the bottom like I did like in that layer right not at the bottom but that first layer that I put down the noodles if you put them all in there like that it'll act as a strainer and keep everything on the top you know I just want to explain everything so it makes sense to everybody you know what I mean uh okay so we got that there now I don't have to really worry about too much as far as uh what's in here cuz this right here full of cheese you know I mean some went in there some most of it didn't that's why we did what we did now I'm going to take it and we can just pour this in like this let's get a little bit more cheese all right oh man talk to me folks you can just see right now what we going to be working with in just a second now I'm going tell you this look running my mouth and talking look how big when I did The Shred you know I like to do especially you been following this channel I love to do it when it's the smaller size right it just helps melt easily you know what I mean that's for Best Practices folks all right so once we got it in there and I don't know I can see the butter over here on the top listen you want to take some of your cheese and just put a layer here just over the top this is for the Cosmetic obviously it's for the taste you know I mean we not going to put it all everything that we have left over right so I just put a little bit right here then we'll come with this cheese right here the oven is up to Temp I'm ready to get this in here oh and let me just tell you guys this we're going to do it uncovered all right so remember 30 minutes we want to take a look at it we'll decide we want to add a little bit more cheese what are we looking for you know what I mean and then when it come to this fresh black uh Cracked Pepper I'm going to put just a little bit of this on the [Applause] [Applause] top just like that folks see you in 30 all right folks so look I'm going to pull this masterpiece out it's starting to get ready this is what it looked like after 30 minutes you know remember we had it was a lot of wetness in the inside and I'm G tell you guys the truth why I'm making sure I got this on here cuz I dropped one of these before you know what I mean so I don't want to do that now I'm going to show you just a couple of things we going back in the oven right this is 30 minutes but I want you to look at this right here this is what everybody trying to achieve look at that golden you know Brown crispiness let's see if we can hear it you hear that that right there is the crispiness I know we all going to fight I want the edge ooh ooh me I'm first all of that but the beauty of me cooking this is the fact that I made it so if I really wanted to I can get mine first right so now I'm going to take the remaining of my cheese right we just going to add this in here just like this we going to go back in there for about another 15 minutes and again I apologize you guys I was just rushing through talking to you know a couple of people as I was prepping and I made these large uh grates right but you know the thinner it is the easy and quicker it is to melt right but that's neither here nor there you got to do it like how you guys like it some of you guys like to you know great this size anyway all right so when you look like that you want to put that fresh and the remainder of your cheese right now we getting ready to go back in here I'm going to set a timer for 15 minutes but I promise you guys I'm not going to leave this I'm going to stay with it and then once I get that desired look that I like and to get them edges on here a little bit bit more of that golden brown guess what folks we got a Southern mac and cheese okay folks so now let's take this out I don't think I'm going go in there no longer you know what I mean uh this right here is cool I can get a crispier edge but right now I don't want to talk folks I want to make sure that I don't burn myself and my reaction make me drop it right so I'm going to set this here right now just like that look at that right there [Music] all right so when you don't put that that excessive amount of cheese in there you don't have so so much oil right but you guys can see it boiling so what I'm going to do is I'm going just take this just push down just a little bit and let the paper towel you know absorb some of it you know I know you guys want me to cut this you know what I mean somebody ass we got to talking about macaroni you know what I mean I said I was going to make some then they asked for this but we going to go ahead and get in the inside right so now you see it let me go ahead and get it set up and then we going to go ahead and get you know pull some out [Music] I took some of this out here and I put some obviously in the bowl right here I done tasted it already I'm telling you this right here is great I'm going to have to make another one for them you know what I mean cuz now everybody here everybody want to taste it right so without no further Ado let's go ahead and you know taste it right so it's kind of like starting to sit up a little bit you know what I mean but you guys can see if you like to be creamy and cheesy you guys can see this right here ah yeah that's a part of the corner right here so I'm going to go ahead and take it like this we're going to blow it let it cool cheers y'all forgive me for talking with you know with with food in my mouth but when I tell you it's fire it's fire now since I said the ham now I'm thinking like man since this is going to be hours I might just go ahead cuz I keep steak folks so I might Cube that up hit it in the skillet drop mix some of that in here that gives it like a nice unique you know flavor you know something that I really really enjoy now I want you guys to tell me down in the comment section below what would you add to this after seeing this even before you make it what do you think that you can add to this mac and cheese that's going to make it right now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here that's simplifying these recipes and take a mystery out of cooking and you know how I leave all of my videos woo it's just warm enough to pick it up I'm out peace [Music] [Music]