Cooking with Dave, Mac and Cheese
First thing we do is to we’ll take our casual dish or some types, we’ll going to put this in the oven, we’ll just take some butter and just smear and put it all over that dish. We want to put that in—we don’t want our noodles to stick. I don’t like the noodles to stick into my dish. It makes the dish hard to clean and you know, we don’t want our noodles to stick on this dish. So we’ll put some butter and more butter, so that it’s going to be nice and good. Buying a real butter, I don’t need more—I use my butter if I need butter. I have some noodles that I’ve already cooked , salt and pepper, and I put butter in the water. I just cooked the noodles. You can use whatever noodles you want. If you like to use elbows for your mac and cheese—now we can put them there, maybe we can fill that up. Oh, they’re hot, they’re hot. We’ll put a little more in there. They’re very hot. I kind of filled it up with it.
And then, we’re going to go and make the cheese rue and we’re going to put that rue on top of these noodles. I think one egg, one beaten egg and just mix all of it through the noodles. We’re going to mix it up through the noodles like that. This is going to hold this together and give us some desired consistency that we’re going to want in our mac and cheese. Now, those are our noodles, we’re going to put that in all through there and then we’re going to dump our cheese.
With our cheese, we start up with a regular patted butter. We’re going to make a rue for macaroni and cheese. We take all of our cheese, we’ll put it together in this pot, we’re going to melt it altogether and all of them are going to become one, nice good cheese and then we’re going to put that cheese right on top of the noodles.
All right, the butter starts to melt for a rue. Well, I’ll get the butter melted and then the warm hot butter is going to help to melt the cheese and is going to help the cheese not to stick to our stainless steel pan because we don’t want to melt the cheese directly to our pan. We’re going to get some anyway, but we can wash them out in our stainless steel pan, it comes out pretty well with hot water, it will help not to grease. But I want you to refrigerate the outcome of our goodies for our macaroni and cheese. I’ll start off with the butter and we’re going to take some sour cream, some regular sour cream. Can you believe that? The best thing about cooking at home is you can put whatever you want in your food. I want some sour cream in my macaroni and cheese, so I will put some. I want some ricotta cheese. Look at that, some Sorrento Whole Milk Ricotta Cheese right into the mac and cheese. We’ll put that in and we start mixing them up, we start to mix them up. Now, we’re going to take some 4 Cheese Mexican, so it has got Natural Monterey Jack, it has got some Quesadilla, and some Shredded Cheese. We’re going to put that into our mac and cheese. We’re going to spread all of that right in there. It’s right, we’re going to make a rue out of it and I’ll add some more 4 Mexican same thing. It was in the refrigerator and now, it is in the rue.
We’re going to take this and we’re just going to heat this all up. We’re going to heat it all up and make a nice creamy mess out of this, and it will be cheese for our mac and cheese. Look at that, it’s coming together, it’s going to be all be one, we’ll just want to keep stirring it, keep stirring it as it melts. I’m going to go about medium heat, maybe a little higher to me. Listen up, while I melt the cheese, I don’t want it to stick to the pan, I don’t want to burn it to the pan, I just want to melt and all become kind of one, kind of nice soupy mess. And you can add all the cheese you want, you can add some more cheese as you want. This cheese is going to go inside the mac and cheese. And then I’ve got more cheese that’s just going to go on top of the mac and cheese because I like a little cheddar rues on top of my macaroni and cheese. We’re going to get that, we’ll keep stirring in and keep stirring in to make sure that it don’t stick to the pan but just to make it all hot.
Now, look at our cheese, it’s coming together nice and become a soup almost. Look at that, it’s just all cheese. And what I’m going to do is I’m going to add a little bit of cheddar right here at the end just to throw us a little bit of surprise of cheddar throughout our mac and cheese. It’s not going to be as one with this cheese because this is still—inside there.
Now we have our noodles then we stick our rue mixture and we’ll just dump it right on top of those noodles. I want to go ahead and make of two of these because I had so many noodles. So I got that one and I have one right here next to it and I’m going to dump that cheese in there, and everybody has lots of cheese, and then I’m going to stir it—all right, into the middle there. It kind of looks like the stuff you buy in box. I think that’s why—stuffing the box so much in the box and my mac and cheese, every single elbow is going to have cheese on it. There will be no cheese in this—but it does not have, but no elbow in this does not have cheese on it, that’s the important thing about mac and cheese. I think it’s for every single elbow to be covered with cheese. We’ll get them all up, we’ll get them all mixed up in there. It’s so very nice to mix it up, looking real good, so as this one. And every middle has got cheese on it because we don’t want to get any noodles while we’re eating mac and cheese, we’ll be very upset because we’ve got noodles that had no cheese. You cannot have mac and cheese with no cheese. That must be crazy.
Okay, so all of our elbow noodles have got cheese on them. Now, we’ll take that, we’re going to smoothen them out there because we’re going to put this in the oven and we would just—we’re going to have some cheddar for this. I’m going to get the cheddar, it’s has got mild cheddar cheese and then we’re going to put that right on top of that mac and cheese. This is going to give us a nice crust on top when we put it in the oven, very nice yellow crust of cheese. And remember, we have cheese throughout already so we’re not to worry of not having enough cheese. And then we’re going to do the same thing to this one. I know you can’t see this one, it looks good actually on both of these.
Now, I’ll put this in the over on about 350 for about 30 minutes or until the top starts getting brown, whenever the cheddar starts turning a little brown being my crust, then I will take it out. And see, that’s both of them, there’s the other one there because I went ahead and made two of them because I had so many noodles, sometimes this is the way it is.
All right, we’re done with our mac and cheese, they’re out in the oven. It looks wonderful. You can just put them longer enough to have that little more brown on top if you want to, whatever you want to do is fine. I’m going to sit now and let it to chill for about 30 minutes to an hour before I taste it. And, great thing about macaroni and cheese, is they’re hot brown, so if you will have any problem to setting your oven on low and—right up, or even, you can put them in the microwave. So, it’s a good thing you cook in the US, you can sit out when you finished cooking everything else. So that’s what macaroni and cheese.
Well, a lot of people say to me, they will say, “Yeah, do you know that?” “Macaroni and Cheese.” So we had you know, it’s a great thing, you’re a—from macaroni and cheese. Sour cream, ricotta cheese on it, 4 Cheese Mexican, Cheddar, oh man, this is list of cheeses. This is our mac and cheese.
Remember this is Cooking with Dave of Mac and Cheese.
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