3-Minute Vs. 30-Minute Vs. 3-Hour Mac N’ Cheese • Tasty

3-Minute Vs. 30-Minute Vs. 3-Hour Mac N’ Cheese • Tasty

14 Comments

  1. 3-Minute Microwave Mac N’ Cheese
    Servings: 1

    INGREDIENTS
    ⅓ cup dried elbow macaroni
    ½ cup water
    2 tablespoons whole milk
    ½ teaspoon cornstarch
    ¼ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    ¼ cup grated sharp cheddar cheese

    PREPARATION
    1. In a microwave-safe mug or bowl, combine the macaroni and water. Microwave for 1 minute, stir the pasta, then microwave for another minute. Stir the pasta again and taste for doneness. If not al dente, continue microwaving in 1-minute intervals until the water is absorbed and the pasta is cooked.
    2. In a small bowl, whisk together cornstarch, milk, salt, and pepper until well combined. Add the cheese, then pour over the macaroni. Microwave for 1 minute, stirring halfway through, until the cheese is melted and the sauce is creamy.
    3. Enjoy!

    30-Minute Stovetop Mac N’ Cheese
    Servings: 4–6

    INGREDIENTS
    1 16-ounce box of shell pasta
    2 tablespoons plus 1 teaspoon kosher salt, plus more to taste
    2 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    2 cups whole milk
    ¾ teaspoon ground mustard
    1 teaspoon paprika
    ½ teaspoon freshly ground black pepper
    1 cup grated Monterey Jack cheese
    1 cup grated aged Gouda cheese
    2 cups grated sharp cheddar cheese

    PREPARATION
    1. Cook the pasta in a large pot of boiling water with 2 tablespoons of salt until al dente, then drain.
    2. In a separate large pot, melt the butter over medium-high heat. Add the flour and whisk for 2 minutes, until the roux is golden brown.
    3. Add the milk, ground mustard, paprika, remaining teaspoon of salt, and pepper and cook, whisking frequently, for 8–10 minutes, until the sauce thickens and coats the back of a spoon.
    4. Add Monterey Jack, Gouda, and cheddar cheeses and stir until melted, about 1 minute.
    5. Add the shells and mix until the sauce is smooth and glossy and the pasta is well coated.
    6. Enjoy!

    3-Hour Oven Mac N’ Cheese
    Servings: 4–6

    INGREDIENTS
    ½ cup extra-virgin olive oil
    1 head of garlic, cloves peeled
    1 small loaf of sourdough bread
    ½ cup grated Parmigiano-Reggiano cheese
    1½ teaspoons kosher salt, divided
    3 tablespoons unsalted butter, divided
    2 tablespoons all-purpose flour
    2 cups whole milk
    1 teaspoon freshly ground black pepper
    ¾ teaspoon ground nutmeg
    ⅛ teaspoon ground cayenne
    2 cups grated white cheddar cheese
    2 cups grated Gruyère cheese
    1 cup grated Fontina cheese
    1 16-ounce box of cavatappi, cooked according to package instructions until al dente

    PREPARATION
    1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with 1 tablespoon of butter.
    2. In a small pot, combine the olive oil and garlic cloves and bring to a simmer over medium-low heat. Reduce the heat to low and simmer for 45–50 minutes, until the garlic is easily mashable with a fork.
    3. Remove the pot from the heat and let cool to room temperature.Pour the infused oil through a sieve and set aside. Mash the garlic cloves into a paste and set aside.
    4. Tear the sourdough bread into small pieces and spread in a single layer on a rimmed baking sheet.
    5. Bake the bread crumbs for 20 minutes, until toasted and lightly browned. Let cool to room temperature.
    6. Add the toasted bread to a food processor fitted with the blade attachment and pulse until broken down into fine crumbs.
    7. In a medium bowl, combine 2 cups of the bread crumbs, the Parmigiano-Reggiano, 2 tablespoons of the garlic olive oil, and ½ teaspoon salt and stir well. Set aside. Reserve any leftover bread crumbs for another use.
    8. In a large pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add the flour and whisk for 2 minutes, until the roux is golden brown.
    9. Add the milk, remaining teaspoon of salt, the pepper, nutmeg, and cayenne. Cook, whisking constantly, for 8–10 minutes, until the bechamel is thick and creamy.
    10. Add the white cheddar, Gruyère, and Fontina cheeses, and stir until melted, about 1 minute.
    11. Add the cavatappi and mix the sauce is smooth, and glossy and the pasta is well coated. Add 3 teaspoons of the mashed garlic confit and stir to incorporate.
    12. Transfer the pasta to the prepared baking dish and spread in an even layer. Sprinkle the bread crumbs in an even layer over the cavatappi.
    13, Bake for 50 minutes, until golden brown. Let cool for at least 10 minutes before serving.
    14. Enjoy!

  2. I was done with this video less than a minute in because her expressions are so extra and I hate how she repeats a lot of words

  3. How I make mac and cheese : heat up some milk and flour whilst the water is boiling. Add in the pasta. Stir the milk until thicc! Add in the cheese drain the pasta once ready. Add it into the pan along with the sauce. BAM!!

  4. 3 min looks best 30 min looks worst 3 mins taste worst 30 min taste better if you know whats going on with the 3 hour that looks the best and tastes

  5. I never understood the concept of people liking crunchy mac & cheese
    🤷🏼‍♀️🤷🏼‍♀️🤷🏼‍♀️🤷🏼‍♀️

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