Mac & Cheese-How to and Recipe | Byron Talbott

I'm reaching out to you. I've had so much fun posting these videos throughout this weekend, one after the other. I've got so much great feedback from you guys, and it just excites me to make more videos, and I just want to say thank you to you guys. I want to finish this weekend series off with a traditional, classic dish that everybody relates to, and it's a macaroni and cheese, or mac and cheese as everybody knows it to be. I'm just really excited to make it, and I'm really excited to show you guys how I make my mac and cheese, so join me. Bring the water to boiling point, and cook the pasta for 5 to 10 minutes. This is called a roux, basically. It's just a thickening agent. It's flour and butter, and it's just going to give a nice body to the cheese mixture. After I've cooked out the flour and the roux mixture, I'm just going to add milk, salt, and pepper, and a mild cheddar because that tends to melt the best. Make sure you strain all of the water out of the pasta, and then add your cheese mixture. So top it with some Monterey Jack cheese, and then into the oven at 400 degrees for about 10 to 15 minutes, depending on how crispy you want the cheese. And that's it, simple mac and cheese.