Try this 5 Cheese Mac and Cheese Combo for your Christmas Dinner!

okay folks listen you know what I've done a lot of mac and cheeses you know what I mean but this one right here is a go-getter right so check this out today we're getting ready to do a five cheese mac and cheese let's get it okay so look as you guys can see look we got a few ingredients right here as always the full ingredient list is on my website smoking and Grilling with a.com and that's wab.com right so I want to talk about this right here because this is you know relevant to you know the recipe listen I take about three cups of my cheeses and I set them off to the side cuz that's going to be our toping right we going to make a cheese sauce and I promise you guys this is going to be what you want you know what I mean moving forward not just a holiday recipe all right so look first thing we getting ready to do is take our pasta and we going to get that going right I'm going to put a couple of pinches of kosa salt in here all right and now I'm going to go ahead and just add my pasta now I'm doing my Mac and Cheese a little different I like these pasta shells you know I mean you guys can do them traditional by using uh you know the regular macaroni uh elbows that's up to you all right so just to give a little bit of a recap we doing our uh pasta noodles oh and you know what here's something that's key to say listen we not going to do them Al Dente we going to come underneath that a little bit you know what I mean so normally they say 10 11 minutes or whatever for me I'm only going 8 minutes all right and then we at 4:25 now it's time to go ahead and make that ooh we getting ready to get down with that cheesy sauce all right so I start off with like a medium flame right now as the recipe says you know you want to go ahead and get yourself five of these so that's one two three four five all right so as this is melting right just bring this around let me check my heat make sure you know what I mean cuz we just we don't want to Brown it we just want to go ahead and let it melt right so while that's melting I want to show you guys you guys can use you know when you can buy them in a jar like this your minced garlic or you can go with the cloves and I have my press right because somebody bought this by mistake I'm going just say this again we going to go ahead and put some of that in there all right all right so for me this has been about 8 minutes now this pasta water right here right I got my little Pyrex cup I'mma push this down right here I want to save myself m you only going to need about a half a cup but I like to be a little bit over that aasta water that's what's going to help it stick to the you know pasta right so we going to take this and we want to stop this cooking you know process right so we got all of that out got to turn on this cold water and what we doing is we shocking it right so once it reaches a certain temperature it no longer Cooks remember we didn't want to go to our Dente we wanted to go a little bit underneath it so use your own judgment what that is to you you know what I mean uh this is so that you can still have some Integrity on your pasta shell all right so once this becomes flagrant or excuse me fragrant ain't nothing flagrant about this you know what I mean so now we want to just start adding our flour right now the key to this is I add a little bit at a time you know what I mean I try to make sure I don't have any lumps you know what I mean and then I like to continue to you know stir like what you see right here all right so now if you pre-measured everything out like you know like I teach you guys how to do it you just want to start adding this to it right so we just add them and again if you notice that I don't really never stop you know stirring all right and then last but not least but not in no particular order when you add them in here this is that pasta water right this right here is going to help us you know make everything adhere to the actual pasta you know what I mean so all right so you notice I brought the cheese up close to me right so making that sauce I don't know if you guys can see it but look you can see that is starting to get thick we don't want this to get too thick right so I'm going to start adding a little cheese to it a handful at a time all right you want to keep that that wrist moving with that whisk you know what I mean and let that you know break down nice and slow right but you can see what I'm talking about now I'm going to adjust this fire down here I'm like at a medium flame you know what I mean uh I don't like to see lumps when I make this you know what I mean so we just do it like like you see all right and this is pre shred it by myself you know I told you guys it's better to pre you know to shred your own block of cheese so that it melts good it doesn't have that waxy film on it when you buy it in the bag already pre-shredded you know what I mean uh so they do it like that so that the whole all of that cheese that they shred don't stick together but you see how now it's starting to uhoh it's starting to come together folks okay so once you got your sauce and this right right look we going to come with that whipped cream cheese let me know down in the comment section below how many you guys even knew about that did you know that that was a thinge now we add the rest of our you know seasonings in here and then once you get everything in here now you want to whisk and get this to marry right just like you see kind of like Smooth smooth makes it a little bit more on the smooth side you know what I mean oh and not to mention that you put the seasoning in there right so now your spice is going to work for you so when you taste this it's going to be hot and when I say hot I mean like nice all right so if you look at my 13x9 I want you to take a look look how thick it is or the depth of it these right here I love these now what we going to do is we just going to go ahead and reintro not reintroduce what we getting ready to do now is just introduce our pasta shells you know to our cheese sauce right now we just work this around and look at that right there go to be more careful look at that right there now that's what I call a cheesy mac and cheese now if you look at it remember I said you want to do it you know a little bit under the Al Dente time right you see how it keeps the shell size see how they not just opening up you know laying flat this is what you want folks mhm that's up to y'all if you want creamy then this is it right here just despite and everything measured out just you know perfectly and we got five cheese blend here come on all right so at this stage right here if you guys look right here I don't use everything you know what I mean know because it's up to you on your end whether you want to have all of that cheese and there but I promise you just use what you see that I use out of there and this right here will be fire now let me know down down in the comment section below below you know what would you do would you use all that cheese after you make it you let me know and don't forget we got to keep some Reserve you know for the top in now if you taste at this stage right here and you decide what it needs right we have to added no salt or no pepper to it right so I'm going to go ahead and give this two generous pinches of salt and I'm going to go ahead and give this a mix you know I just want to check the salt you know if I can barely taste it you know what I mean that's good for me some of you guys might need a little bit more you know I mean but I try to cook like on the low sodium side right so what you guys didn't see is I sprayed my 13x9 with a nonstick spray now you know you guys know what it is now it's time to just [Music] pour once you've done that you can see my pepper on the top right so now you want to say remember we reserved a little bit of cheese just to put on here as a topping right so I just get a little bit of a handful and work my way around it right okay so we got everything topped as you can see with that Reserve right now you put as much on here as you would like to you know what I mean uh you don't have to use it all if you want like a little bit of a lighter topping now we going to go in the oven we're already at 4:25 we going to do 10 minutes right after that timer goes off then I'm going to set a timer for 5 minutes and we going to set it on broil here we go now I changed my my setting on my oven right to broil remember we going in for 5 minutes broil look it's going to heat the heating element inside is at the top this how we going to get that color folks just 5 minutes all right everybody so this is what we get when you hit the broil feature right see how that cheese on top look at that right there [Music] [Music] all right so if you guys come here you can see it's still you know hot and bubbling on the edges right but I want to show you this part when you use that bral feature look you hear that right there that's what everybody want all right folks so the only thing I didn't do with this right here that's a little bit on a non-traditional side would be I went ahead and use pasta shells right so just want to get you guys some of y'all like skip right through it and be like oh what are those right there so now I'm just going to go in here you know what I mean and I hate to break this crust like this but I'm going to go ahead and just get this and you guys can see when I tell you it's creamy I want you to look down in there wait a minute let me get this up like this let's just put a little bit in here all right so you see that right there m don't mess with me folks okay folks check this out you already know that the top right here you can tell by the color that it's you know nice and crispy on the top right now I want you to take a look at these little cast iron you know little dishes I got right here reason I'm going to call it a dish cuz it's really a cast iron skillet but they just like super small great I pull stuff out like this like when I'm having company over or whatever and obviously you can see I remove some here put some a little bit more cheese on the top stick it back in there and you can broil this is a excellent presentation to put these out if you guys are interested and listen I don't get nothing for this cuz I done read a couple of comments they said hey you be having a lot of stuff man when I find a great bargain or find something like that I try to share it with the world you know what I mean but I don't get nothing for that but if you don't want to use these to uh you know put these out individually you know don't but for those that do I'll just put it out there take a look and have them for yourself now with all that talking I felt like I was doing a little rambling what I'm going to do now is I'm going to hit this folks look at that Crush then when you break underneath the bottom of that look at how look look at how creamy that is now I'mma to let this cool off cuz I don't want to ruin the rest of my week you know by burning my tongue cheers y'all hey I'mma wrap this up real quick cuz I'm going to get down like I said for those that know me know that I don't just eat anybody's mac and cheese but when I make the mac and cheese this is how I get down and I will eat this matter of fact I got some other trimmers and everything in the refrigerator I'm going to heat them all up and I'm going to go to town now if you guys know anything that you would think that would add add to this and I'll tell you this I say it every time I make you know uh mac and cheese I would always add some Cube ham to it meaning I take a a ham steak cut in strips make some nice you know little squares out of them and drop this in here with it too 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 out here to simplifying these recipes and taking a mystery out of cooking and is it me folks or am I tripping is the camera Rising guess what I'm out peace [Music] [Music] [Music]