Vaughn is back and he‘s once again digging into our recipe comments! In this installment, he’s looking for the best version of baked macaroni and cheese, as suggested by NYT Cooking subscribers. Watch to find out which techniques and changes come out on top!
Get the recipe: https://nyti.ms/3qsePBW
——————————————
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
30 Comments
hi y'all! thank you for watching 🙂 here is my ultimate recipe:
2 tablespoons unsalted butter
1 cup full-fat sour cream
2 cups milk (not skim)
1½ teaspoon dry mustard
Pinch of ground cayenne
Pinch of ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper
6 ounces sharp or extra-sharp Cheddar, grated
12 ounces American cheese (such as Velveeta), grated
½ pound fusilli, uncooked
Step 1
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan (something that holds about 3 quarts).
Step 2
Blend sour cream, milk, mustard, cayenne, nutmeg, salt and pepper. Reserve about ½ cup grated Cheddar for topping. In a large bowl, combine the remaining grated Cheddar with American cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
Step 3
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, for 30 minutes more, until the top is bubbly and browned. Let the macaroni and cheese cool at least 15 minutes before serving. Enjoy!
My family has been using cottage cheese in our lasagna recipe for the past 60+ years. And for me it is still the best lasagna I’ve ever had.
Why cottage cheese?
Thanks for doing all that work Vaughn! I just made the recipe – twice. The second time, I left out the sour cream (it really didn't make much of a difference) and, more importantly, I left out the salt, as the recipe as written tasted too salty to me. Velveeta is pretty salty and I figured I could always add more on my plate, but I didn't need to. With those adjustments (to my taste) this was delicious and a breeze to make. Many thanks!
Jaw on the floor at how little seasoning is used in that original recipe lmao
Like American cheese, Velveeta uses emulsifying salts (sodium citrate and sodium alginate) to help maintain its smooth consistency without "breaking" into milk solids and fats. It's why you don't see a pool of oil on top of the finished mac & cheese in the final product compared to the original recipe.
I personally would of liked a Creme-Fraiche & ricotta with a cheddar/mozzarella blend. Just saying….
I also would of liked an Apron. and Just an Apron. in the form of Overalls…..and just Overalls. Just saying…..
Me watching this w my kraft mac & cheese 🧀
Really interesting video. I have never made Mac & Cheese with uncooked macaroni method – will want to try. However
I cannot believe that Gruyère was not one of the cheese choices!
I will try making version with the crème fraiche dairy, plus a mixture of yellow cheddar and Gruyère.
I’m just not sure whether to to use mild/regular/sharp cheddar… Any suggestions?
Marriage proposal’s should include a bio and pic! This will always be a winner meal….Thanks for sharing.
Oh Vaughn is so handsome and funny
Not gonna lie. As someone who grew up on stovetop homemade mac…… those macs look dry and awful AF when he actually eats them.
Clearly my mac and cheesy would win over this man lolol
I would try gouda + creme fraische, fusilli, add mushrooms
Hysterical. My mother made Mac and cheese with velveeta. It is really good but so processed. She made it with a roux.
Looks great. Never heard of the cup of cottage cheese.😊
Boring guy.!! 😪😪😪
I couldn’t find the video, so I made it with part Coopers sharp American, I’m too much a cheese snob for Velveeta. 😂
Fascinating!!! Love all those experimental variations. Thanks for the Ultimate Recipe! Just added processed cheddar – which is what American cheese is called here in Australia. Unfortunately we no longer have the brand Velveeta here for some reason, and our tasty cheeses are rarely coloured with annatto to give that lovely golden orange hue.
:glares at Vaughn in fontina:
Vaughn is now doing drag shows as Velveeta Vreeland.
Made this. Really flavourful, but it was kinda dry. Maybe more milk next time… Anyone else? 6.5/10 🥰
Well marriage aside I tried the uncooked macaroni with a mix of sourcream and a mexican blend shredded cheese and shredded Parm I was so excited but after first 30 min my pan was cooked and pasta had soaked in all the liquid 😢 omg I forgot the foil part noooo i hope I saved it with extra milk and more cheese
This is the most awful dish I have ever eaten. A total waste of my time, money and effort. Crapy flavor, terrible, grainy texture. This is how you quit Mac-n-cheese, make this dish and you'll give it up.
The perfect man does not exis….. oh… 😍
This is a game changer. I've always been a snobby Brit about Mac and Cheese. Like your editor, I thought it was just macaroni with cheese sauce. Cooking it in the sauce though which is easier and tastier?? I'm converted!
Trying this today, can’t wait to try
I miss twink-y Vaughn but this meaty hunk is equally good!!!!
I like the idea of swapping cheese and dairy out but these all look so…dry with exception of the last 2.
im using this for one of my fight vids