MAC AND CHEESE

Begin by combining whole milk with water in a medium saucepan

Add and cook pasta directly in the milk & water mixture over medium heat while stirring and allowing the liquid to be absorbed by the pasta, about 1 minute, before the past is done.

Before adding the cheese, kill the heat and add shredded cheddar cheese. Stir until it is just distributed amongst the pasta, cover, and let rest for 5 minutes.

After resting for 5 minutes, plate and enjoy!

Begin by combining whole milk with water in a medium saucepan.

Add and cook the pasta directly in the milk & water mixture over medium heat while stirring and allowing the liquid to be absorbed by the pasta. Reduce the heat about 1 minute before the pasta is done.

Add cayenne pepper to taste, Dijon mustard, and grated American cheese. Mix over low heat before seasoning with kosher salt and freshly ground pepper to taste.

Once the American cheese has completely melted, add extra sharp cheddar, turn off the heat, and mix until it the cheese is dispersed amongst the pasta. Cover and let it rest for 5 minutes.

After 5 minutes, stir, then serve and enjoy. Optionally toast bread crumbs in butter to top the mac & cheese.

In a medium saucepan, cover pasta with just enough cold water to submerge, and bring to a boil. Simmer until pasta is fully cooked and most of the water has been absorbed.

Pour evaporated milk over top, bring that to a simmer, and once it's at a bare simmer add shredded cheese of choice. (I used cheddar in the video).

Cook on low heat until the cheese is fully melted. Add some optional Dijon mustard and cayenne pepper.

Once all ingredients are completely incorporated and creamy, plate and enjoy.

For the Bechamel/Mornay Sauce

(Tip: Make your bechamel/mornay sauce while your pasta is cooking). Begin by shredding the parmesan, gruyere, fontina, and sharp white cheddar on the large whole side of a box grater and cubing the mozzarella cheese. All to specified weight.

In a large saucepan, melt butter over medium heat for 2-3 minutes until it stops splattering-the stage right before browning. Make sure to swirl regularly so the butter doesn't splatter.

Add flour and whisk into a thick paste and cook for 2-3 minutes until the flour is incorporated.

Slowly add the cold milk 1 or 1/2 cup at a time. Add another 1/2 cup of milk while whisking together until it reaches a smooth paste then add another 1/2 cup, whisking until smooth, and continue until all the milk is incorporated.

Whisk rigorously over medium-high heat until it comes to a bare simmer and reaches a consistency of just thicker than that of heavy cream.

Once the bechamel is finished, combine all the cheese (except 1/2 cup of cubed mozzarella) into a glass or heatproof bowl. Pour the bechamel over the top through a mesh strainer. Fold the cheese into the bechamel and whisk until it is fully melted and turned into a mornay sauce.

Season generously with salt, freshly ground pepper, cayenne pepper (optional, and whole grain mustard. Whisk to combine.

For the Mac

Preheat your oven to 375° F

On a stovetop, begin by cooking your pasta of choice.

Once the bechamel/mornay sauce is finished, transfer the cooked pasta to your casserole dish and pour the mornay sauce over top. Stir together inside the casserole dish.

After the cheese sauce has been evenly dispersed, add the remaining cubed mozzarella and mix to make sure it's evenly distributed.

Top with grated cheddar and grated parmesan.

Place in your 375° F oven for about 45 minutes (rotating after 22 minutes) and bake until golden brown on top.

Let sit and rest 10 minutes before serving.

Begin by cooking macaroni in water

Shred sharp cheddar, cube mozzarella, and shred smoked gouda.

Once the macaroni is cooked and drained, return to the warm pot. Add sharp cheddar, and stir the pasta continuously while adding evaporated milk.

After the cheese has melted and the pasta is creamy and cheesy, add the smoked gouda and mozzarella then mix until evenly distributed.

Preheat oven to 375° F

Once the pasta has cooled enough to stick a finger in without being burnt, introduce the large eggs, whisking together vigorously until the eggs are fully incorporated and smooth.

Transfer the pasta mixture to your casserole dish, smooth it all out to form an even layer, then cover with shredded yellow and white cheddar cheese along with the grated parmesan.

After the cheese is evenly coated on top, place the casserole dish in your 375° F oven for about 45 minutes until golden brown on top.

Let rest for 10 minutes before serving.

In the jar of a blender, combine egg yolks, mustard, and optional cayanne. Add 8 oz of the grated cheese, reserving the rest. Set aside.

Bring milk to a simmer in a large covered saucepan. When it reaches a bare simmer, add macaroni and cook to al dente. Drain, reserving the milk and return the pasta to the pot.

Slowly stream the reserved milk into the blender and blend on medium high speed until the sauce is homogenous.

Combine the sauce with the pasta in the saucepan and stir. Add the reserved 4 oz of grated cheese. Stir and serve hot.