Mac and Cheese 3 Delicious Ways

Mac and Cheese 3 Delicious Ways

Hey, everyone! I am so super excited today, because we are celebrating
50,000 subscribers on YouTube. It has been the most incredible few months and I can’t thank you guys enough for all of your love and
support for the channel. You guys have been
amazing with your liking and sharing and commenting on the videos. We have lots more to come,
so be sure to stick around. Today, in honor of this awesome milestone, I’m going to share with you
one of my very favorite things, mac and cheese, but not
just any mac and cheese, mac and cheese three delicious ways. I’m going to be sharing my spinach and artichoke mac and cheese, my amazing spicy chili mac and cheese, and finally, a baked
lobster mac and cheese that will take any celebration
to a whole other level. Hold onto your hats, and onto your forks, because it’s going to be a delicious ride. Today I’m going to start by sharing my classic mac and cheese recipe. It’s super simple to make, and once you get the hang of it, you can add all sorts of delicious things into the classic recipe. We’re starting just by
cooking off some macaroni I have a big pot of boiling water. I’m going to add my macaroni and cook that between 8 and 10 minutes
until it’s al dente. Then I’m going to drain it in a colander and have it standing by
for when my sauce is ready. Now, let’s talk sauce. This is a little bit
of an involved process, but I promise you,
you’ll only need to do it once or twice before
you get the hang of it. I’m going to start with a small sauce pan. To that I’m going to add 1 cup of cream, and 1 cup of milk. Now, we want to heat this over medium heat just until bubbles start
to break the surface. You don’t want to boil this mixture. You just want to get it nice and warm. In a second, larger sauce pan, I’m going to start by
melting 1/4 cup of butter. Now, this is mac and cheese, so this is not a place
to be counting calories. Don’t sweat it. Just put it out of your head. So we have our 1/4 cup of butter melting. What you want is to see it get that nice, frothy, foamy consistency, and that’s when it’s
time to add your flour. We’re going to be adding 1/4 cup of flour to our melted butter. Now, we’re going to whisk
this mixture constantly over medium heat for about 2 to 3 minutes, until we create what’s called a roux. Now the idea of a roux is to get rid of that really floury taste, and to create a nice, smooth thickener. Once your roux has reached
a light brown color, it’s time to add our milk. You want to just add it slowly. It will start to bubble up. Just keep stirring. Now, we’re going to turn our heat down, and wait till our milk
thickens up a little bit. Should take about 2 or 3 minutes to get a nice, smooth consistency. To that we are going to add 2 cups of shredded white cheddar. Now I’m using a nice sharp white cheddar for my mac and cheese. You could totally use an orange cheddar, or a medium cheddar if
that’s what you have on hand. Pretty much any cheddar will do. But I find in a mac and cheese, the sharper the cheddar
the better the flavor. Once all this beautiful cheddar is combined and melted in, we are going to add 1/2 a cup of grated Parmesan cheese. This is going to give it
such a beautiful bite. I don’t recommend the
powdered Parmesan cheese in this recipe. You really want to use the fresh stuff, because that has a ton of flavor. We’re going to stir this in really well and then add some pepper
and just a touch of salt. You don’t need a lot. Now this is the time, if you wanted to, where you could add a little bit of heat. You could add a little bit of cayenne, or some red chili flakes, or even some saracha
sauce would be delicious. Or you can just leave it as is. How thick and gorgeous
and velvety is this sauce? A total labor of love,
worth every single second. And there you have it. That’s mac and cheese. What I like to do with this mac and cheese is serve it in individual
oven-safe dishes, and then I just top it
with some bread crumbs and put it in the oven for a few minutes until the bread crumbs get crispy, and then you have a nice,
crispy crust on top. (upbeat music) But we’re not done yet,
because this is a celebration. We’re taking this mac and
cheese to a whole other level. Now we’re going to talk spinach and artichoke mac and cheese. What? What I love about this spinach and artichoke mac and cheese is that it actually tastes like spinach and artichoke dip
that you get at restaurants. It’s so good. So I have my mac and cheese standing by, and I have a frying pan
over medium high heat. To that I’m going to add
a little bit of butter and some garlic. Now I’m using about
three cloves of garlic. Some people might think
that’s a little strong. If you have a date that night, you probably could dial
that back a little bit. But we’re going to go for it. Three cloves of minced garlic. Get that all heated up. As soon as it’s fragrant, you can add your artichoke hearts. Now these came out of a can. You can also use the kind from the jar. Both will work just as well. Then we’re going to top this
with a whole lot of spinach. We’re going to put the lid on our pan, and let the spinach wilt down, and let all these flavors combine. All of that garlic smells
so fragrant in the house, It’s kind of crazy. Once our spinach is all wilted, we’re just going to pour this over our mac and cheese, mix it in, and serve it with a little more grated Parmesan on top. Yeah, that’s delicious. Next up is our spicy chili mac and cheese. Now this really couldn’t be simpler. I’m taking a classic chili recipe. If you don’t have your
own classic chili recipe there are a ton online
you can choose from. I’m going to be making some great chilis in the next few months. So stay tuned. Today I’m using just a really simple spicy chili recipe, and
I’m going to ladle in two or three scoops
into my mac and cheese. Stir these two magical things together, with all the flavor of the chili, and all the creamy decadence
of that mac and cheese. Top it with some sour cream and some pickled jalapenos
for even more kick. This stuff is absolutely amazing. I promise you, it is worth
every second of effort. Finally, we’re going to wrap up our 50,000 subscriber celebration with some baked lobster mac and cheese. To our classic mac and cheese recipe we are adding some red chili flakes, and then a whole heaping helping of cooked lobster meat. Now you can buy this precooked
at your grocery store. That’s totally fine. Or you can cook your lobsters
yourself, if you prefer. I like the precooked
kind, because, you know, I just don’t generally enjoy dealing with live lobsters. Scoop it into individual oven-safe dishes. Top it with Panco bread crumbs, and put it in the oven for 10 minutes, and let this all come together. Oh, my gosh, it’s so decadent. It’s so delicious. and it is the perfect dish
for a big celebration. You can even share it with guests if you feel so inclined. I can’t thank you enough for
all your love and support for the channel. You guys have been absolutely incredible. I hope you’ll give these
three delicious recipes a try, and let me know how they turn out. Be sure to tweet or Instagram me a photo of your creations, because I love seeing what you’re doing in your kitchen. And of course, if you haven’t already, be sure to subscribe to The Domestic Geek, because there’s lots more deliciousness where this came from. (upbeat music)


  1. This is my first time seeing u and might I say, u r awesome!! Kinda hard to believe this was only made when u were at 50K. Even though I'm a new subscriber gotta say, u've made it so far and I'm so proud of u!! Can't wait to see u reach 1 Million.

  2. i liked video and the way you make them. i tried this mac and cheese awesome… not to mention i did some alteration due to chilli love.

  3. There's no such thing as too much garlic and I really love your channel and mind over munch's channel you guys are amazing and thank you for all your awesome recipes:)

  4. Awesome recipes thumbs up and subscribed the channel.. Your dishes so helpful to maintain the diet. Keep it up GOD bless you

  5. First channel I subscribed to. Really love your recipes looks super delicious and soo easy, will definitely try it out.

  6. I just found your channel yesterday and I adore everything u make. I'm going to the grocery store tomorrow to make like 4 of ur smoothies, grilled cheeses and possibly this mac n cheese mmmm 😋😋😋😋

  7. I always add rotel, black beans, and lean ground beef to Mac and cheese. Like a Mac and cheese stroganoff.

  8. Any cheddar will work….what if I have no cheddar or can't eat cheddar or don't like cheddar or wanna use some other cheese?

  9. Omg I just discovered your channel and let me tell u.. you're amazing ur cooking and how u explain the process is just wonderful ..😍😍😊😊

  10. It's a small pet peeve but I really wish anyone would stop using the word "decadent" to describe food. Decay is not an appealing way to describe food.

  11. One of the main reasons why i subscribed is because you always show more than 3 recipes in 1 video 😍😍😍 thank youuuuu. Please keep doing this till forever 😂

  12. I gotta say I've been watching your channel these past few weeks and have tried your coffee smoothies, breakfast ideas and lunch ideas and tonight I made chilli…AMAZING!!! I'm hooked. Fast easy and seriously healthy and delicious..keep up the great work!!! 😃

  13. Can someone tell me what size the ramekins are that she is using? I want to make the lobster Mac for a dinner party.

  14. bitch is too cheerful and annoying and the voice is really unbearable. and don't act like this is rocket science, it's the most primitive thing possible! we really don't need to see your fugly face 75% of the time, it's supposed to be cooking, not freakshow

  15. Umm, how come almost every other time you say something, the pitch of your voice gets higher as if your asking a question…?

    Valley Girl, she's a Valley girl~! Okay fine~! For sure, for sure!

  16. Have you ever tried 'All-in-One' Béchamel (White Sauce) in your repertoire? If you put the Fat, Flour & Liquid, either all Milk or, as here, Milk & Cream in a saucepan and then turn on the heat and stand stirring, you can achieve a perfect lump free sauce without having to perfect the roux method. It's perfect for the novice cook or gor people who always get lumps so have to strain their sauce. Just wondered. You need a good pinch of Colman's Mustard in your Cheese Sauce, the perfect bite.

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