I Made Giant 50-Pound Mac & Cheese • Tasty

Smoke comes out of the kitchen appliance. I'm getting a little exercise here. It is fun. It's like cutting a pillow of dough. Well, hey guys, I'm welcome back to Tasties Making Trial, where we make huge versions of some of them. America's most beloved foods things have changed a little we're in a different time different place different circumstances but one thing that hasn't changed is

tasty

's love for

giant

foods today we're going to make some huge mac and

cheese

why I love the macaroni and

cheese

i love the pasta i love the amount of cheese in it i think it's delicious and i think it will be a lot of fun just make a

giant

version so let's start right so for macaroni and cheese the first thing i want What to do It's making fresh pasta, okay, I have my trusted friend here.

I'm going in. I should have put it in the bowl first, but that's okay, and about one, two, three, four, five, six, seven, lots of eggs and a little bit of salt. and instead of doing all this by hand like a real pasta maker, I'm going to use the power of technology with my friend Todd, oh, that flour spilled everywhere, but Tod's is going to do his thing for the next five Ten minutes or so and hopefully he won't get too tired, but I'll sit and wash while he does all the work, so I'll see you in a bit.

Smoke is coming out of the kitchen. I don't know if you realize but you could buy Todd some overwork thanks mate you did well today you served your purpose. We could take him to Kitchenaid Cemetery, a place of sad music spilling out for friend Todd. I'd say Todd probably got me 80 90 of the Until then it's up to me to carry the load to finish the rest. This look isn't as soft as I would have liked, but to be honest, guys, I'm a little weak right now. I haven't been to the gym in a long time. a long time I'm going to let this rest, hopefully the rest will relax the dough, okay, we'll get you here, good job buddy, it's time for this guy to take a nap, okay, so I

made

two more doughs while The first one rest okay, you had a nap, now oh, shape it a little, okay, I want to cut this guy into eight pieces, so that's four and then two, good math, alvin, oh, that's as satisfying as cut a pillow of dough, this will be over here. like a bun, this is great, okay, let's put this guy in a rough shape because the pasta machine table is shaking, okay, I'll roll him up in this pasta machine just to make sure we're good and it comes out the handle.

Okay, can we go in now? Yes, we can go in, you can do it, yes, not bad for one, let's do one more. I think you're making a couple of fun pasta shapes and she's a ruler and she's seven inches by four inches. It should be fine, the mango doesn't really like being in the pasta machine today, give it a nice touch, it looks good now, so I'm going to make little bow ties. I don't know, I really like the shape of the bow tie. bow tie or a big bow tie, I guess I'll keep making these bow ties for a while until I have a lot of them, excuse me while I spend some private time making this pasta, okay, the pasta is ready, time to make the cheese sauce first.

We're going to start with four sticks of butter, a lot of butter, this won't really be a bechamel, but rather a cheese sauce that involves making a roofer, so I'm going to melt this butter, but it's going to take a while. the butter melts time for the flour, which is a lot of flour, usually, you know, increased like a tablespoon of flour to a tablespoon of butter, we put like four sticks of butter, that's 32 times the usual amount for this type of things, I think. It's time to season this, so we've got garlic powder, onion powder, pepper, mustard powder, salt and a little bit of paprika, season your stuff kids, it makes a big difference, add some milk, oh that It's a spill, you have to beat very hard, no lumps, I'm getting a little exercise here, oh, okay, it's getting thick, more milk.

I don't think I've

made

that much sauce before. It's kind of cool and the funny thing is that it's not even all the sauce. I'm going to have to do this again. because this is the biggest pot we can cook it in, so the actual amount of sauce will be double what we have here, the final batch please adjust well, there is a lot of sauce, it will take a long time to cook, so that I'm going to put a lid on it and let this guy hang out and cook with the lid broken. See you in a moment please okay it's been a while and it's been boiling and it's gotten really thick and nice which is fantastic and now probably one.

One of my favorite parts of making cheese sauce is the cheese, so I want to take it off the heat. A lot of grated cheddar cheese, I want to take it slowly, it smells amazing, let's put the rest in there, please, let there be enough cheese in the room, let it melt. Well, once you melt, all the volume disappears, that's how science works. Wow, this is crazy. I'm going back to the beater, slow and steady, win the race, is what a loser would say, but in this case they are right, I think so. I'm almost ready, I want to try it, although it is very good.

I'll be right back. I'm going to go cook some noodles. Okay, so we go back to the

tasty

kitchen and we have a huge pot of water boiling all of our onion. There have been ties that have been drying around here, so I think it's time to give them a nice little hot tub. Go in, make sure you don't hit the bottom. Put on one of these. Go to the prom with a wedding. It's pretty good. See you in a moment why babies hit these big bowties. Well, these guys have been in for about 10 minutes. I think it's time to go out, so we'll put them in cold water to make sure they don't stick. each other and dry off, here's guy number one, they've kept the bow tie structure, which makes you very happy, oh yeah, I'll have to get out of here soon, my right arm might fall off, okay, I have a lot. more pasta to cook, so I'll be here switching between my arms so they don't fall off and after that I think it'll be time to make the macaroni and cheese, so excuse me, I have some bow ties to cook, okay?

I think we're ready to make a ton of pasta, lots and lots of cheese. I think this is like 10 liters of cheese sauce and I think the best way to do it is probably to layer it to start. to get some of this cheese sauce and put it on no questions asked about it, the cheesiest thing I've ever done, layer some noodles, this may take a while, okay, and then some more cheese sauce cheese, let's get rid of this guy first, some cheddar cheese, it's so fun and then some matz then another layer of pasta okay, let's make a little more colby jack cheese in there, let's put a little more of this moss, let's make a little bit of gouda like a kid in a candy store, that's pretty good, that's fine, the next layer I have some on my neck wait, I knew that was going to happen so we'll make some gruyere wow, that's a lot of cheese and the rest of the gouda this is a lot of cheese this is the size of the one we made and this is the size of a regular bow tie it's probably like 20 times bigger let's remove the cheddar cheese from this layer um actually I'm going to save some of you for the top, okay, I think this could be the final layer.

Wow, there's still a lot of stuff in there, the last bit cheesy. OMG spicy, smooth it out, keep those cracks at the end, but not least, some fresh mozzarella to give it that nice cheesy flavor. I might have put too much cheese or maybe there's no such thing, you know, put a little browning on top, the last bit of cheddar, I think that's it. I really don't know how heavy this is. Oh, okay, I want to put this in a cart and let's bake it. Well, come on, little one, it's time to go to the oven.

I feel like I'm dragging my son to school. I don't have kids but if I did it that's how I'd drag them maybe I shouldn't say that, let's put you in the oven little boy oh that sounded weird oh boy okay wow that's like bending the rack okay , goodbye, friend, look. This guy probably baked for at least an hour or so, but yeah, the cheese is melting a lot, as you can see, and to make sure this cheese has a nice, bubbly surface, we're going to broil it. I'll take care. Don't let it burn, we'll see how it goes oh boy, oh wow, this looks amazing, it's big, school's out, I'm dragging my son back home, come on little guy, let's go, so back to the cheese.

It's here, it smells amazing and I'm going to garnish the finish with a pinch of chives, that makes it look very expensive and also adds a nice onion flavor to the cheese, which will be very good. Well, this is the moment of the troops. big pool of big cheese there is no better time than now for a tug of cheese alvinzo 20 20. oh man oh man look at this beautiful delight ready for it I think it's a little hot let's go with the ladle screw this little spoon this is going to be huge tablespoon oh yeah okay let's have some macaroni and cheese oh okay that's pretty good finish it I'm really excited to eat this I think it's going to be amazing yeah I'm just going to eat so You guys have to see me do that. oh man that was so good oh my gosh it's creamy it's cheesy super spicy wow I'm going to eat a lot of this so you're probably wondering what's going to happen to all this macaroni and cheese to be honest I would have delighted.

Please share this with friends and others because I just like giving them food, unfortunately that's not something I can do right now and I'm very glad I'm not lactose intolerant, so if you'll excuse me, I have a lot of macaroni and cheese. to consume you