Transcription
Hi friend, welcome to my channel. And today, I will be showing you guys my secret recipe on how to make southern style mac and cheese.
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All right, let's get right into it. So here, I went ahead and I added some water to my pot, okay you guys? I added about 12 cups of water. Then I'm gonna go ahead and I'm gonna add some Maggi, which is called chicken flavor bouillon, but us Haitians always calling it Maggi. Maggi is actually the brand name, but whatever.
All right, so here we have our Maggi and our water. We're gonna go ahead, we're gonna put that on a stove at high heat, like out of eight, okay? Like a eight, seven. We're gonna go ahead and let that water boil. Once that water comes to a boil, we're gonna add our noodles. I'm using the elbow mac and cheese. And yes, baby, if you like, "Oh, she's using a Great Value brand." I sure enough is. Yes, I am using the Great Value brand, baby. Do you see the price of groceries? Do you see? Because you must not see, baby. Right now, the girl, the Great Value brand is where it's at.
All right, so I did use the Great Value brand. You could use whatever brand you so desire. All right. The next thing we're gonna do is we're gonna strain our mac and cheese. We're gonna strain our pasta. Really, it's not mac and cheese yet. We're gonna strain our elbows pasta once it is done boiling. All right. And you guys, do not forget that I'm gonna have the exact measurements for you in the description box below. So have no fear, your girl Freddie is here.
Then we're gonna go ahead, we're gonna take about one tablespoon of butter, salted butter, okay? The black people kind of butter, okay? Then we're gonna go ahead, we're gonna melt that into there. We're gonna mix it into there. This is so our pasta do not stick together, okay? Because if you don't do that, what you won't have is a clump of pasta all stuck together, and we don't want that business. All right, all right.
So then we're gonna go ahead, we're gonna add about four tablespoons of salted butter again into the pot. And we're gonna use that same pot that we used to boil our noodles because, baby, guess what? We ain't got no time to be washing dishes all day. I don't. Maybe you do, but baby, I don't. Okay? So we're gonna use that same pot, okay?
Then we're gonna go ahead, we're gonna get some all-purpose flour and we're gonna add three tablespoons of all-purpose flour so we can make that roux for that mac and cheese. Next, we're gonna go ahead, we're gonna mix it all together and we're gonna let that flour cook. Make sure you let the flour cook, baby, because if you don't, what's gonna happen is your mac and cheese ain't even gonna taste like mac and cheese. It's just gonna taste like flour, and then people are gonna talk about you and talk about how you can't even make no mac and cheese because your mac and cheese tastes like a block, tastes like a block of of of a flour, okay? So go ahead and let that flour cook. You see the flour starting to change color? It's starting to cook. That taste is going away, okay? All right. And we put the flour in it to help thicken, okay? All right.
So now we're gonna use some whole milk, okay? We're gonna use about two cups of whole milk and we're gonna go ahead, we're gonna pour it into our pot. We wanna make sure we use whole milk, okay? Then we don't want no one percent, no two percent. Use whole milk, all right?
Then we got some medium cheddar, we got some Colby Jack, and we got some Velveeta cheese. And we're also going to be using some four-cheese Mexican. We don't see the cheese here yet, but I'm gonna be using it. All right, all right.
So then we're gonna go ahead, we're gonna take some of that Velveeta. I use about 8 ounces of that, okay? And we're gonna just go ahead and chop it up into smaller pieces so that it can dissolve faster. We don't got time for for us to be waiting for this cheese, this big old block of cheese to melt, okay? So when you chop it up into smaller pieces, all it does is it it melts quicker, okay? It's smaller pieces to melt. It gets hotter quicker and it's able to dissolve quicker into your pot. All right, all right.
So we're just gonna go ahead and put all of that into there and we're gonna mix it. While that is doing its thing and trying to melt, we're not just gonna sit around looking slow, okay? We're gonna be productive and we're gonna go ahead and we're gonna shred our cheese. We're gonna shred both of the block of the cheeses. It is always better when you shred your own cheese when you're making anything with cheese. If you want it to be cheesy and gooey and rich, it's better to shred your own cheese. The cheese that's not shredded, it comes in the bag, it has a flour substance to help the cheese not stick together, so that's why the cheese is not as cheesy. So it's better if you shred your own cheese. All right.
So now that we're done shredding our cheese, we're gonna go ahead, we're gonna check on our um roux to see how that's going. And there we go, our cheese is melting. Then we're gonna go ahead, we're gonna take about a handful of the Colby Jack and medium cheddar that we already shredded and we're gonna put that in there. We're only putting a little bit, okay? That's sitting. That's all. 'Cause that cheese we shredded, we need it for the top of the mac and cheese, okay? We don't want to put that all into the roux. All right.
Then we're gonna go ahead, we're gonna take some black pepper. We're only gonna use about 1/4 teaspoon of black pepper. You could use more or less. You don't have to use it at all at all. It's all up to you and what you want to do because remember, it's your food and you're the one who's gonna be eating it, baby. All right, all right.
So then we're gonna go ahead, we're gonna get our four-cheese Mexican cheese that I told you about. I could not find this in the block, so I just decided to use the one in a bag, okay? But if you find the one in the block and you could shred it by yourself, baby, go ahead and do that. Go ahead and do that, baby. That's the best way to do it. But if you can't, it ain't the end of the world, okay? Just go ahead and take the one in the bag. It's still gonna taste good. All right, all right.
So we're gonna go ahead and we're gonna put the whole bag into there. At first, I put half the bag. I went ahead and I let it melt. Then I'm gonna go ahead and I'm gonna put the remainder of the bag, okay? So we're gonna use the entire bag. We're gonna go ahead and we're gonna let that cheese melt into our roux so our roux could become rich and it could become thick and it could become flavorful and it could become all that. Yes, child. All right.
And then once our cheese has melted, it's completely dissolved and all the cheeses became one, is a unit, we're gonna start adding some stuff to give our cheese some flavor. The first thing we're gonna do is we're gonna add one teaspoon of salt, okay? When we're done adding our salt, we're gonna go ahead, we're gonna grab our cayenne and we're gonna grab our paprika and we're gonna go ahead, we're gonna put about one teaspoon of paprika and we're gonna put one teaspoon of cayenne. And this is just to give it a little color, to give it a little kick. It's optional, baby. Really, everything is optional because if it's your if this your food, if it's your food and you making it and you don't want to add something, guess who don't got to add it? You. It might not taste the same, I ain't gonna lie to you, but you ain't gotta put it. All right, all right.
So we're just gonna go ahead, we're gonna mix that all together. You guys, all right. Then I'm gonna go ahead and I'm gonna add some onion powder and I'm gonna add some garlic powder. So I'm gonna add about two teaspoons of garlic powder and I'm gonna add about two teaspoons of onion powder. Um, this is not a salt-based seasoning. Onion powder and garlic powder is not a salt-based seasoning, so it is not adding salt to your food. It's just adding the onion flavor and a garlic flavor, giving it some flavor. But as far as salt, it is not adding any salt because those are not salt-based seasonings. So don't think you're adding so much seasoning and it's going to be salty because even the cayenne, paprika, those are not salt-based seasonings. So the only real thing you added for salt was the salt, okay? All right.
So then we're gonna go ahead, we're gonna add some complete seasoning. This is my secret ingredient, okay? This is what's gonna make your mac and cheese all that in a bag of chips. This is what's gonna make your mac and cheese, the block mac and cheese, the blo- everybody from the block gonna want the mac and cheese. This is what's gonna make everybody at the cookout ask, "Who who made this mac and cheese? Who made this?" This is what's gonna make you do what it do. I'm trying to tell you. This is what's gonna make it do what it do, okay? So go ahead and add the complete seasoning.
Then we're gonna go ahead, we're gonna take that roux and we're gonna put it in the elbow pasta. Then we're gonna go ahead, we're gonna mix it all together until they become one as a unit. Me personally, I don't like to add all my roux at once. I like to add a little bit, mix it all together. Then after, I like to add a little bit more and I like to mix it all together. Then I like to add a little bit more and mix it all together, okay? That's to me. I don't know. It's a science, okay? It's a science. It's like one plus one is two and two plus two is four. You you you gotta add it a different way or it's like an equation, you know? You're trying to solve the equation. It depends on how the equation is is laid out, depending on how it come out, okay? All right.
So we're gonna go ahead, we're gonna mix that all together, just like this, just like that. I'm trying to tell you, everybody get the cookout, everybody get the cookout gonna be saying, "Who made these mac and cheese?" Because, baby, they gonna be that far. All right.
Then we're gonna go ahead, we're gonna add two tablespoons of sour cream, okay? Two tablespoons. Scotch, I don't even have no two tablespoons, so I just use what I had, but you use two tablespoons, okay? Then we're gonna go ahead, we're gonna add a half a cup of whole milk and we're gonna slowly add it. We're gonna add a little bit of it and we're gonna go ahead and mix it all together. Then what we're gonna do is when we're done mixing it all together, we're gonna add a little bit more and we're gonna go ahead and we're gonna mix it all together. And like I told you, we're gonna use this is a half a cup, okay? A half a cup of whole milk. Not one percent, not two percent, not Carnation milk, but whole milk. All right, just like this, like this, like that, okay? Trust me. Trust the process. Trust the process. All right.
Then we're gonna go ahead, we're gonna mix it all together, just like this. All right. Then for my for my liking, I felt like it was still missing that complete seasoning taste, so I always like to add a little bit more. I like to go ahead and add about one tablespoon of the complete seasoning. And then you see this, that was about like one teaspoon, so I'm still gonna add a little bit more to make it one tablespoon. But you taste this when you're cooking your food. Always make sure you taste it, okay? Because everybody's salt taste preference is different, so make sure you taste it and you tell yourself, you you see if it needs more, if it needs less, okay? I felt like it needed more, so I went ahead and I added it. So in total, I added one tablespoon of the complete seasoning, okay? And we're gonna go ahead, we're gonna mix it all together. Whoo, look how scrumptious that thing looking. All right.
Then we're gonna go ahead, we're gonna set it to the side. Then we're gonna go ahead, we're gonna get our non-stick spray and we're gonna spray our aluminum tray. You guys, I know in the beginning I told y'all the Great Value is where it's at, but do not use the Great Value non-stick spray. I used that a long time ago. I've been stopped using that because it has a taste and it's going to give your food a certain taste. So make sure you use the Pam. And if you don't have the non-stick spray, just use some butter. All right, all right.
Then we're gonna go ahead, we're gonna put that in our aluminum tray. We're gonna cover it with aluminum foil and we're gonna put it in the oven at 350 degrees and let it cook for about 20 minutes. Boom. When we take it off for 20 minutes, this is how it's gonna look. All right.
Then I'm gonna go ahead and I'm gonna take my spoon, I'm gonna mix it up a little bit, mix it everywhere, you know, you know, like this, like that, okay? Then when I'm done mixing it like this, I'm gonna go ahead and I'm gonna take my cheese, the cheese that I shredded, the medium cheddar and the Colby Jack. What you're gonna do is you're gonna take that and you're gonna pour it all over the top of the cheese, okay? The top of them uh of the macaroni and cheese, okay? We're gonna go ahead, we're gonna put that everywhere at the top so this they could be pretty, this could be nice and it could look appealing to the eye. And this was gonna make the mac and cheese, the mac and cheese because without this, the mac and cheese kind of naked, okay? All right.
She's gonna go ahead, we're gonna cover it up with all the cheese. That's why I said you save that for later, okay? And you could tell the difference when the cheese you melted yourself. As soon as you put it on there, the cheese starts melting already. It's not like the other cheese, okay? It's not like the other cheese that's shredded for you, okay?
Then we're gonna go ahead, we're gonna take a little razzle-dazzle paprika, we're gonna put in there. We're gonna razzle-dazzle a little bit of cayenne and we're gonna put it on there. And this is just for color, just to make it look more appealing and most sexy to the eye when it come out the oven. Totally optional. You ain't got to add it if you don't want to, boo boo. It's still gonna be the the bomb dot com. All right.
Then we're gonna go ahead, we're gonna take this mac and cheese, we're gonna put it under the oven at 350 degrees at the top rack, okay? So that it could get some color. And boom, this how it's gonna look when they come out the oven. Nice gold and brown, baby. Whoo! Yes, yes, child. Oh, yes.
So now let's go ahead and cut into it and see how this thing look. And let me just go ahead and give this food a moment of silence for the beauty that it holds. Yes, yes. Do you see that mac and cheese, baby? Do you see that mac and cheese, baby? Who? 'Cause this right here, friend, they don't get no better than that. Who? I'm trying to tell you. Everybody on the block gonna be asking, "Who made this mac and cheese?" Everybody at the cookout gonna be asking, "If you made this mac and cheese, baby, your man gonna get down on one knee and give you a ring, baby." I'm trying to tell you. I'm trying to tell you. And it don't get no better than that.
You guys, thank you guys for watching. Do not forget to like, do not forget to comment, and go ahead and subscribe to my channel for more videos. Bye until next time.
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