i made lobster mac & cheese

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this is really yummy just dont eat too much or else u will be in spain (the s is silent)

recipe: https://bit.ly/3dbKht5
(sub plant based dairy and mushroom lobster)

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welcome to the video hot start today i am starting the video with the burner already on it doesn’t get much more aries than that so we’re cooking welcome to the video making pasta i think everyone can agree that the boring part of making pasta is making the pasta you’re just boiling water putting something in the boiling water and then waiting so i decided to get started on that before you even showed up welcome you’re late have a seat i’ll get your tardy slip to you later i’ll fax it to you welcome to the video i am gonna be making some delicious pasta today as you can tell by recent videos i like pasta i like it it’s good and if you don’t like it you’re wrong and that’s fine go to the wrong section in the back over there over by the left where the trash can is that’s where the people who don’t like pasta can sit that’s fine i respect your decision just sit by the trash again please more specifically though i’m gonna be making some mac and cheese and i’ve made mac and cheese on this channel before okay i made all different types of mac and cheese easy mac box mac and cheese and i’ve made a beautiful casserole of mac and cheese as well i’ve made it all but i wanted to try something completely new and the only reason i’m able to try something completely new here is because i found this mushroom a while back if you’ll recall i made lobster rolls with mushrooms what am i talking about i’m talking about the lobster mushroom this is what it looks like it’s incredibly bizarre very bizarre stuff it is literally a mushroom smells like seafood i think like a like a lobster hold that thought hold it trying to make sure this is al dente or to the tooth anyway i’ve completely hot started this video so if you’re not warmed up now get warm we’re going we’re moving we’re doing it welcome to the video cooking lobster mac and cheese without lobster so to make our mac and cheese we are going to be doing the roux method okay i’ve made cheese sauces here before where i mix potatoes and nutritional yeast and cashews and all sorts of stuff i’ve blended it up and done all these different tricks now today we’re going old-fashioned old fashion we’re making a good old-fashioned roux if you don’t like making it with the room method that’s fine no need to be rude sorry that was cheesy you clicked on this video no one told you to you decided to do that this is what you get we done here this is the rigatoni it’s not done it’s still a little bit firm you’re going to need some stuff for this recipe you’re going to need a lobster mushroom you got to look that up online and buy it from a weird maybe a little bit shifty website that you’re not sure what’s going on but you got to take the risk okay you’re going to need some cheese since we’re making a roux you need some flour you’re going to need some milk we’re going to be using macadamia nut milk because i’ve heard it’s pretty good to cook with and i heard it’s pretty creamy so we’re going to go with that and then the pasta of choice we are going with rigatoni all right so i have my cheeses i have my mush my mushroom which is bizarre and then i have my pasta we’re gonna start obviously by getting the pasta al dente we want it to be cooked and ready slightly under done which is what al dente means or refers to so that at the end when the roux is completely finished we’ll put the pasta in the roux let’s test this is this ready you guys want to be the taste tester to see if the pasta is ready mmm that’s al dente no that’s a little raw it’s like another minute to al dente so the order that we’re gonna do this in is we are going to chop and steam our mushroom or our lobster and we’re gonna do that just to get some of the bitterness out and to cook it a little bit it’s already pretty soft it’s not like obviously like real meat so you don’t need to cook it through it’s just a plant but we’re gonna steam it just to kind of go through the motions once it’s been steamed for a minute we’re gonna throw some butter in there and saute it a little bit get a little bit of brown on the edges and get some buttery flavor in there and then we’re gonna set the mushroom aside to add completely at the end of the recipe i’ve never had lobster mac and cheese i’ve heard it’s pretty good i am just a big fan of mac and cheese and i’m open to trying new things okay that’s why we’re here we’re trying new things together unless you don’t like pasta then you don’t get to try new things pasta is done how quick was that amazing don’t go anywhere please please don’t go anywhere please don’t leave my channel so the pasta has been cooked to the tooth you know and so it’s chilling uh in some cold water so it doesn’t cook any further we’re gonna get our pieces now of mushroom out on the table if you don’t like seafood maybe just skip this part i don’t know maybe just make a mac and cheese again this is a lobster mushroom okay it’s a mushroom that very much resembles that of lobster meat so we’re gonna cut this into little pieces uh similarly sized to that of lobster and a mac and cheese again i didn’t do a ton of research on the actual process of cooking a lobster to make lobster mac and cheese because it kind of doesn’t apply since we’re using a plant so forgive me if i’m doing this wrong but at the same time i don’t really care because it’s just it’s gonna be shitty anyway remember look down look down below that’s look what channel you’re on it’s gonna be shitty so i’m just gonna start to kind of cut it into little bite size pieces i guess i might leave these two out i don’t need a ton of this yeah i don’t know we’ll include this also some pieces just kind of seem like they’re better than others like some are harder to clean and some are a little softer and squishier so you want to find like pieces that have like a firmness to them i think again that is if you decided to go through the backwoods of the internet to find this plant anyway this is kind of what we’re working with here just um i don’t know maybe about a cup and a half of little little bite-sized pieces of what’s that noise a fake lobster so this is it and now we are going to steam it all right i put a couple tablespoons of water onto our pan here perfect and we are just going to steam it real quick until all the water kind of disappears a very short steam maybe just a minute or two to get a little bit of that initial bitterness off it’s sort of just like a preliminary cook obviously with real lobster you would want to cook however long it takes i don’t know how to how to cook seafood but let’s pour it in we’ll steam it and then we’ll get it nice and buttered up all right let’s cover that all right i’m actually gonna trying to like chop these bigger pieces a little bit because i think should be a little bit smaller than they are i don’t know i i don’t know i don’t know how this is supposed to be okay hopefully if lobster mac and cheese is something that you love and consider yourself a connoisseur of i will i will do you proud here but if it’s you know if it’s a disgrace again remember where you are all right this steam feels pretty adequate so i’m gonna go drain this water and get the butter in here so let’s keep this on some good heat we got about medium high here this butter has melted so i’m gonna just kind of pour a little bit in here and the idea is not only to get some butter flavor going here but to get maybe a very slight very slight brown on these little lobster pieces all right so at this point the mushroom aka lobster is looking real nice it’s to the point where the edges are crisping up a little bit and it’s got a little bit more of like a golden color due to the butter and cooking it a little bit but i don’t think we should overcook this because i think they still need to be chewy they can’t be burnt they don’t want to be too crispy so i think this will be a good stopping point what do you think does it look good are we ready want a bite there you go let’s pop these pieces into the bowl beautiful that is nice that’s what we’re looking for right there this is what our lobster looks like interesting ready to go we’ll see how it goes alright so we have our pasta done al dente chillin over there we have our lobster cooked ready to go on the pasta last thing we gotta do is the roux okay the roux is easily the most important part of a good mac and cheese or a good cheese sauce in general and fair warning i might completely [ __ ] it up but i’m going to do my best i did a little research and i know that timing and proportions are huge with the room and also heat level you want to keep a good consistent heat level you don’t want to get it too hot but proportions are very important so we are going to add this colby jack violife and this mozzarella by life as well as some fresh shredded farmhouse cheddar later on that doesn’t go in yet we start with butter and flour the goal is to get the butter and the flour mixed nicely once that’s together then we start to add the milk and we keep it whisking right and that’s going to be the base or kind of like a white base sauce for the roux then we’re going to add the cheese later and then we’re going to add the pasta then we’re going to be done and we’re going to be stuffing our face with lobster mac and cheese dude so excited did i do that in my head or out loud first things first we are running pretty low on butane so i’m going to preemptively pop a new tank in all right and we’ll set that aside so the video i watched and i’m blindly following it because they probably know more than me told me that i want to have a four to five ratio of tablespoons of butter to flour so we need five tablespoons of flour one two three four five and four tablespoons of butter which ours is kind of melted but one two three and four so we have four to five ratio here this is what we’re going for okay so we have our butter and our flour that’s what’s going to go in the pot first to mix another important thing you want to do is heat the milk so i’m going to pour our milk i’m going to pour probably more than we’re going to use because you want to have milk ready and on hand because you just don’t know when you’re going to need it to thin some some of the roux out i’m going to get our milk in our cup here and i’m going to microwave this for a couple minutes you want this to be hot apparently that’s a really important part of this recipe or of a roux in general is you don’t want to shock the room mixture with cold milk i think that causes clumping and can make the roux not as beautiful and easy as you would like it to be so off to the microwave our roux ready to begin all right so we want medium heat an important thing you’re going to need for this is a whisk okay i have my rubber whisk because i don’t want to ruin the non-stick here again first thing is going to be butter and flour so let’s add that let’s get the butter completely melted [Music] i’m pretty sure this milk is pretty hot it went in the microwave for three minutes so i’m slowly going to add this to our roux while i whisk oh baby just make sure you spill the milk everywhere i might have added a little too much it’s already incredibly thick i’m gonna add all the milk and actually emergency heat up the last bit oh it’s getting wild i think four tablespoons of butter and five tablespoons of flour might have been a lot or did i read it wrong maybe it was teaspoons oh no did i read it wrong oh no was it teaspoons oh god three tablespoons of butter four tablespoons of flour okay i did one more tablespoon than the recipe called for but i didn’t [ __ ] up from tablespoons a teaspoon so it’s real thick this [ __ ] is real thick i don’t think it’s supposed to be this thick yet but also we have to keep in mind that there’s going to be a difference in our results because of the fact that we’re using plant-based ingredients which i’m always fine with because it’s worth it yeah i think it’s a little too thick still all right i’m going to add a little bit more macadamia milk okay just to thin it out because i i think as of right now it should be a little thinner at this stage and i’m lowering the heat almost all the way this is a hectic cheese sauce right here so i think a good way to tell if the white base sauce is ready is if you put a spoon or a spatula in it and it coats the whole thing like that okay so ours is ready for the next step all right so our next step is going to be add a pinch of salt about like a teaspoon and some black pepper freshly crushed black pepper okay always fresh black pepper always stir that in get that nice and mixed let’s do a quick little taste to see how need a little more salt definitely need a little more salt we’re making a roux baby all right let’s taste another little bit all right i think you could also use a little more pepper shut up shut up shut up oh my god that is so annoying all right we’re going to add the rest of our macadamia milk here because we want it to be just a touch thinner before we add our cheeses now we’re going to add some mozzarella and some colby jack to our situation here [Music] our roux is looking pretty cheesy pretty nice actually pretty smooth it’s gotten to be like this very pale orange color which i think is pretty much what we want i’m just going to let it heat a little bit longer so that the last little few bits of cheese can melt because each we’re using different vegan cheeses and they all melt differently so this is really dope i’m actually proud of this let’s taste it oh my god that is delicious holy crap all right so we’re going to add our pasta directly into the cheese sauce we can take the whisk out we are done whisking now let’s get the spatula and let’s pour that pasta i’m gonna be honest okay this looks insanely good like maybe the best mac and cheese i’ve ever made and i’m gonna be honest i just reserved a couple bites maybe like a bowl of this and the excess sauce off to the side in case our lobster mushrooms betray us i’m counting on you i don’t want them to betray us but we have to be ready okay we can’t sacrifice this whole pot of mac and cheese if this doesn’t turn out good so i reserved some i mean this is looking so insanely delicious you want to bite oh my god dude this looks so bomb all right well let’s try a tiny bite no let’s put the lobster in [ __ ] it lobster is in now we stir oh my god look at this this is wild [Music] that looks about as good as i could have hoped it would come out looking so let’s take a bite my mouth is watering i’m so excited right now i made a root i made my own mac and cheese and i have fake lobster in here will the lobster ruin it moment of truth here no it doesn’t ruin it i’m not sure what it’s doing with the flavor first of all the mac and cheese i knocked it out of the park okay i’m gonna gas myself up a little here because that is some damn good mac and cheese i think i struck like a perfect balance of the cheeses i used because holy crap it just tastes really good the texture is great it’s like super creamy and not too rich like some mac and cheeses i feel like you take a bite and you want to take a nap this one’s it’s light and it’s got this smoothness to it that doesn’t overwhelm you but it has clearly you know there’s teamwork happening here there’s a lot of teamwork okay because there’s multiple different cheeses that you can see different colors different flavors why haven’t i done this before making a roux is easy all right it’s not quite as easy as making box mac and cheese but you also don’t get this from box mac and cheese i can’t tell if i would have been a fan of real lops or mac and cheese back in the day like i don’t know if that would have been my thing or not i wasn’t a huge seafood person and to be perfectly honest this might be unpopular but i kind of feel like mac and cheese is fine i don’t think it needs any help but i’m happy we try it gives it a whole new dimension with the fake lobster i’ve been impressed with this lobster since the last time i used it when i made lobster rolls it holds up in the texture department it holds up in the taste department and it definitely holds up in the appearance department i mean i’m pretty sure that looks exactly like lobster mac is supposed to maybe i’m completely wrong i don’t know it’s really good that’s one thing i know is really [ __ ] good so you know what if buying exotic mushrooms off the internet isn’t your thing i would still encourage you to try making a roux because it’s easier than i thought it was and holy crap is it good also mac and cheese like this where you just add all the cheese in the roux and it’s all creamy and you just eat it right away is better than casserole mac and cheese where there’s a crust on top fight me about it bite me about it i’m right okay there’s no way creamy mac and cheese loses the casserole mac and cheese fight me about it i’ll take your fight poke you well i’m in cheese heaven right now definitely think you should try making this i may have an addiction to mac and cheese i might also don’t worry okay because my addiction to mac and cheese it’s only a mild addiction like mild cheddar my addiction is mild like mild cheddar [Music] you