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Joshua Weissman demonstrates three distinct ways to prepare Mac and Cheese: a creamy classic stovetop version, a decadent herb-crusted baked version, and a healthy, lower-calorie cauliflower-based version.
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Prepare the pasta: Boil until al dente or slightly underdone depending on the version. → Make the base sauce: Whisk butter and flour into a roux, then gradually add milk until thickened. → Add flavor: For stovetop/baked, whisk in cheeses; for healthy, blend boiled cauliflower with cheese and spices. → Assemble and finish: Mix pasta with sauce. For the baked version, add toppings and bake at 350°F.
Prepare the pasta: Boil until al dente or slightly underdone depending on the version. → Make the base sauce: Whisk butter and flour into a roux, then gradually add milk until thickened. → Add flavor: For stovetop/baked, whisk in cheeses; for healthy, blend boiled cauliflower with cheese and spices. → Assemble and finish: Mix pasta with sauce. For the baked version, add toppings and bake at 350°F.
Joshua Weissman demonstrates three distinct ways to prepare Mac and Cheese: a creamy classic stovetop version, a decadent herb-crusted baked version, and a healthy, lower-calorie cauliflower-based version.
【Stovetop Mac】Boil 1/2 lb of macaroni in generously salted water until al dente, then drain and set aside.
【Stovetop Mac】Melt 2 tbsp butter over medium heat, whisk in 2 tbsp flour, and cook for 45 seconds to create a roux.
【Stovetop Mac】Slowly add 1 cup milk while whisking until the mixture thickens. Turn off heat and whisk in 2 cups of the cheese mixture (Raclette and Cheddar) until smooth.
【Stovetop Mac】Whisk in 3.5 tbsp crème fraîche and season with salt. Stir the cooked pasta back into the sauce.
【Oven-Baked Mac】Prepare topping by mixing Panko, za'atar, thyme, and 4 tbsp melted butter. Add salt and pepper to taste.
Always salt your pasta water generously for better flavor.
Using a mix of cheeses like Raclette and Cheddar provides a better balance of meltability and sharp flavor.
For the oven-baked version, slightly undercooking the pasta ensures it doesn't get mushy after baking.
Nutritional yeast and turmeric in the healthy version provide a 'cheesy' color and depth without extra fat.
Za'atar in the breadcrumbs adds a unique, herbal aromatic profile to the baked dish.
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