I Tried Making the TASTY 3-Minute vs. 30-Minute vs. 3-Hour MAC N' CHEESE from BUZZFEED...

Hello everyone, we are back and this time we are not going to do one or two or even three although that is what it says in the title we are going to be doing complete ones I don't know why I have glasses on I feel like I need to put them on now for my work it makes me feel much more professional, we're going to make four different types of mac and

cheese

in three

minute

s, 30

minute

s and 1

hour

and then also Kati because of course, like me, I can't compare mac and

cheese

if I don't include the kraft dinner and obviously there's a big difference between the powdered boxed stuff which by the way is delicious don't tell me otherwise it's amazing especially the white mac and cheese anyway there's clearly a time and place for all the different types of macaroni and cheese, I just wanted to try them, look at their preparations, I love trying a lot of these different

tasty

recipes.

I've made cookies, I've made noodles, the noodle recipe, by the way, oh. It was amazing, but now we have to take off the glasses, we need to not be serious about cooking. Also, I feel like I'm probably blinding you because I completely forgot. I have curls and stuff. My goal for this video is to have four different ones. Bowls of macaroni and cheese placed in front of me, if I can time this right, I hope this works and then I can try them all at once, where they're all nice and hot, freshly prepared, so that's my goal for this. video give it a like if you enjoy these types of videos if you want to see more there is a full playlist so you can watch it at the end of this video don't forget to subscribe if you haven't already come and join us every Saturday and now let's get into number one mac and cheese, these three, our mac and cheese, and I have to say it myself.

I haven't made macaroni and cheese that took more than 10 minutes. I know, so I'm really curious to know how. Well, this is because I watched the video and I saw all the different infusions and breadcrumbs and all these different add-ins and different cheeses and stuff, so I'm excited to eat a lot of macaroni and cheese, come on, so the first thing I did , I made the oil infusion, okay, we have the garlic cloves with the oil for an oil infusion, they're on medium low heat and then I'm going to reduce it to low for 45 minutes, so that's it, ready to bring it in.

So what's next? That's as far as I've come. Now the oven is preheating to 350 degrees and I need to grease a baking dish with butter. I could do it haha. Thanks Christopher. I really know that there is nothing in my kitchen. Oh, I think. They had a lot of butter, but you really know there is something that is much better. I feel like no, you're not going to say oh, this is too delicious, there's two inches of butter at the bottom of the pan. I didn't even add a little zigzag to give it pizzazz. Oh, I don't have to do anything with this right now, so now we're going to separate the oil that we had infused with all these garlic cloves, it smells wonderful and safe, so we're going to pour it through this fine mesh strainer , said strainer, we're going to put all that oil in there, so now what I'm going to do is take all these cloves of garlic, so we're going to crush them, so I'm going to stick them here I don't want to lose any of that Boop oil in the sink after filming Rachel can make them later I was debating whether or not to mash this as a potato masher and then felt like it might be a bit much. right you have a good rhythm now I'm going to put this aside ooh now we're going to make it bread time so what we're going to do is take this whole loaf of sourdough bread and break it into little pieces and spread it all out and make everything now, he said in the video, like you don't have to do this, you can just choose, you know, panko breadcrumbs or something, but I want the real thing if I'm going to go to the effort of

making

3

hour

macaroni and cheese .

I'm going to make my own breadcrumbs. I don't know why I'm yelling, but I'm also very passionate about this. I always wanted to do that. It's like breaking a loaf of bread like that, like my parents' house is going to scold me. Smaller chunks, do I need to do this? It says small pieces in a single layer. I feel like this is getting very boring, very fast. I also feel like I'm going to eat a lot mmm-hmm come on Brad, hey Chris, you know we don't do enough to come together well, break bread, it's good bread dough, good bread, good bread, oh yeah, we should finish my house before Once you finish, I'll buy you.

Eat it, so it better be good, otherwise it's a waste of good sourdough, it has garlic in it, although it's like a garlic infusion, you know it very well, so you smell it good, oh, you can't smell it, but a little bit, wait, wait, wait, what's up with this? Garlic, yes, a little more, so what is it like to be? Yeah, boy, it's amazing, this is a den, right, yeah, you've got enough there, this is good, right, you're just going to eat that, right? Don't look at me like, duh, Christopher, he is. I'm just eating the brat, okay, so I'm going to put it in the oven for about 20 minutes to dry it out a little bit so I can pulse it in a food processor and make it a little finer and we'll move on to the next step, which I think is cheese, there are a lot of mm-hmm, good olive oil makes a difference.

No, is it bad? I just want to take this and just pick up all the loose salt. I don't feel like I'm picking up the game. -doh, but much more delicious, the water boils again, yes, that's a good thing, really good, mm-hmm, a little sad, I toasted all that now, yes, it's still right time, oh no, it's a relief warm, we go outside the book, that's worth it. That's what I'm telling you what you're doing yeah, it's like we're really going to dinner, you know how they take out the bread and all that, well, the breadcrumbs are out of the oven, they've dried out a little, they're not hot anymore, so now we're going to put them in the food processor so in this bowl we're going to add two cups of breadcrumbs and then I'm going to add half a cup of grated parmesan and two tablespoons of that garlic infused. oil that we made before and then a little salt because of course we need salt now I have a pot you can see that it is smoking and what is on top is a lid that's right, I bought it, I'm trying it and When

making

a bechamel sauce, we start with a roux which is flour and butter mixed together until it's nice and brown and then we add a little bit of milk and we whisk it all together and we add a bunch of different spices so I add a little bit. a little bit of nutmeg cayenne as well as salt and pepper and now we're just blending until it's good and I don't know how to mix it creamy, that worked well.

I have to stir this for ten minutes, so I'll come back when I'm done. nice and creamy now our béchamel looks really nice and thick so we're going to add three different types of cheeses we have gruyere white cheddar and a little bit of fontina and I just added a little at a time. I know now you need to stir this for a minute until everything gets nice and sticky. I love a can, they see me and I also feel like bending over. You know, I really like to stir. Okay, this feels nice and smooth, so now.

We need to add the pasta, yes, they are here, they are not macaroni, but this is to throw away the pasta. Yes, we're going to stir until it's well coated, everything looks nice and shiny. I love that word in the kitchen. brilliant sounds so good like yes I want to eat that please omg this is an arm exercise unless you really work out in which case this is probably pretty easy right this looks delicious excited and now I need to add 3 tablespoons of garlic. confit that we made before, something like crushed garlic and add it back or more, he said, if you want, I'm not going to discuss Gerlich any further, better than a good mix, unless you really want to surprise your dinner guests and I just have like a giant mouthful of garlic Valerius, this sounds good, now we'll transfer it to the baking dish so we can get this guy out of the way, you're done, thanks for the stove, I appreciate your services, merci beaucoup, transfer this in Alright, now we're going to put some breadcrumbs on top, something like breadcrumbs, oil and parmesan.

I've always wanted to do something like this, yeah, our traditional ego pardon, everyone's bread, crusty macaroni and cheese, it feels so American and then it says bake for 50 minutes until golden brown, did you cover it? Oh, I look a lot like hers. Oh, exciting, okay, it doesn't seem like it. Oh yes, I know it's just stuck in the oven. Okay, okay, we're okay, so I'm going to put this in. oven 50 minutes uncovered 350 golden let's move on to the next recipe so we can have them all ready at once new recipe and this is 30 minute macaroni and cheese, which is even more time than I would have ever spent on macaroni and cheese before, it is okay, so the first step cooks the pasta again, not the macaroni, I don't know how I feel about that.

I think I'm okay because it's still small pasta, but there's something very nostalgic about the macaroni shape. No, just let me. know in the comments if you have a preferred pasta shape for macaroni and cheese, macaroni and cheese and now, in a separate large pot, melt the butter over medium-high heat, add the oh, we're making a roux again, okay, okay, oh, I'm sorry you just did this. fact I can do this do this if I can get all these recipes done at the same time I feel like I won a medal my greatest achievement actually now that I think about it yes everything yes I already made the pasta and everything I have to do like bechamel and this is cooked by another 45 minutes I'm going to cook I'm going to clean I'm going to clean these dishes but that's what I'm going to do because if not it's done at the same time and it's fresh, right, this makes sense, this will be the first tasteful video I'm in tonight and I don't have a lot of dishes to do in the morning, this is exciting, this is an exciting time, everyone likes it too.

All starting with the most difficult recipe and then moving towards the easiest. I feel like I'm gaining momentum right now. Okay, I'll see you in about 10. Okay, we're back, béchamel friends. I'm just stirring this up. above, this is just the roof again, I just want it to be nice and golden watching the clock I'm behind, so now we're just adding the milk and then we're going to add some ground mustard and paprika this time. kind of a different mix, I'm willing to do it, yeah, we need salt and pepper, yeah, salt, pepper, like try to stir, like four different recipes.

There's a lot going on, I feel very chaotic, it's over, we have Katie already angry and we just back out. the three hour bake once out of the oven looks and smells amazing the bechamel is almost done and then all we have left after that is the three minute oh my gosh guys we could make it. I need to burn pepper, I know. where pepper is good, keep it. Oh, keep the pepper in there and then stir again, so now this is nice and thick. I want to add the three types of cheeses again. Three types of cheese.

I could barely see them across the street, so this time we're going to make cheddar again, we're going to make Gouda and we're going to make Monterey Jack and I'm going to add little by little. Okay, this is where I'm going to need a little help, Christopher. I'm going to have a little help and then I'm going to start here with the microwave so you need a cup and you need 1/2 cup of water and then 1/3 cup of noodles also plain and then Microwave it for two minutes and then in a bowl 2 tablespoons of I need to mix 2 tablespoons of whole milk with cornstarch and salt.

Oh, it's done, cornstarch, milk, salt, pepper, okay, so it doesn't feel cooked, so I'll put it in for another one. minute, do one minute intervals until all the water is absorbed, that's good, so now we have to push this onto the wire, now 1/4 cup of cheddar cheese and with the milk because we're going to pour this over the part top of the macaroni once the macaroni is done one more minute you're making noodles that haven't made water so I get it oh the water in my microwave this is supposed to be the easiest okay Beckett okay , we should start distributing the others, yes, yes, okay.

I feel like a lot of this footage is just Chris and I running around. These are recipes, they're good almost agree, so we just stirred this and now I'm going to put it in for another minute. Okay, time to chase. I'm going to empty this so I can see it at the Clinton level - it seems - everything is entitled to me elasticity oh okay, wait, wait, we have the three hours, the 30 minutes, I guess ten minutes technically and So it was supposed to be three minutes, but it was more like eight. I just noticed that these noodles are much flatter than these and I avoid thinking that they are macaroni, but they are not, although that is the difference, let's try these.

I entered into this thought. I'm not going to like it any better than KD, but this is going to be a fun video, he looks like the worst on the floor, yeah, in the bowl, what order do we try these in, ooh, do we start here and work our way? Yes, okay, okay. Make this so that this one we just placed, but wait, I need to hold this up so everyone can see it. It seems so silly, how did they make that dough? Did you add salt? mm-hmm, more salt is better. right, Molly, you put too much salt in this bad boy, oh, that's stringy, oh no, I got it in my hands oh, it's hot, yeah, roll with the salt.

I don't like the texture of the cheese that much, but don't worry, yes, yes, it is very creamy, but not very.cheese flavor who likes packaged shredded cheddar cheese, what do you do? Yeah, whatever, this is better than I expected. I think if we did, if we used really good cheddar cheese, which I don't know why you would do that if I'm going to do that in the microwave, but if you used really good cheddar cheese, I think it would have a more intense flavor mmm and I feel like I could join in. that, but maybe it wouldn't melt as well, yeah, it worked like it really does. it's a little bland i think it's just yeah and it took me basically as long as i have cheese everywhere it wasn't talked about this time progress growth is human it takes as long to do this as it does to do this so i want a SPECT 80 oh cool I know Katie oh I don't hold back yeah take care man yeah that's just baby no there's nothing wrong with that although white cheddar is better of course there's no science.

I'm really interested, okay, so this is the 30 minute one with the shells mm-hmm mm-hmm okay, that's interesting, there's some sharpness in that mm-hmm what Jesus was in this again Monterey Jack Gouda Gouda and orange cheddar, yeah, and then there was Big Mustard and paprika mhm in this one, okay, most of the night was that's why I was like, I think mustard is a good addition. I like it, I don't know, this makes me a macaroni and cheese snob, but I like it. the smoothness of KDE like powdered sauce, this one has this like um, you don't want to say gritty, but I don't want to say gritty, gritty, that's not the right word because that's not right.

It's not right, but it's more like Neeley, kind of horse or less velvet, eat less velvety, that's exactly what marble is, yeah, like the flavor is there, there's a lot of cheese in this, this is very good, mm-hmm, see if you're willing to make a bechamel, it was good, yes, it was very good, no mmm, I think the flavor and that didn't take much longer than Katie, no, but it was a fair expense, it was more work, oh yeah, too, oh look, they spent a lot of money on cheese it was just more steps, like it was more work, it wasn't that much, I wouldn't say 30 minutes to do that, I guess it was good, we didn't include the time to shred everything the cheeses. and stuff, all good, three hours, I'm ready, look at the nice crispy layer here.

I'm excited. I've never had macaroni and cheese like this from you. I've never made one like this. I have

tried

some. That's what I've never done, I've seen them in cookbooks and videos and stuff, but I've never actually

tried

it, yeah, mm-hmm, my life, breadcrumbs with it because it masks the gritty texture mm- hmm. of the cheese sauce, garlic, mmm-hmm, yes, I was about to say that the garlic really makes it impactful in this recipe. Now, if you added some garlic from this recipe like that garlic oil, let's say, and put it in here, would it be as good as? this because this took 30 minutes and this took three hours yeah, making your own breadcrumbs is a big step that's like the next level yeah, not even the chef in the video says that I would make this, you have to spread it out a little to It doesn't take three hours, the bread comes out a lot.

I'm trying to figure out if I like this sauce better. I really like Gouda, so I feel like it's Gouda making jokes all day. Everyone is sick of me. I think if I did. This one again, the three hour one, I would add a little Gouda, sure, yes, the Gouda was Gouda, I wasn't sick of the joke, everyone wasn't sick of the joke, so you'd do it exactly the same way, but with Gouda , if I did this again, I would. it only doubles the sauce because it is baked and you are right, it draws out a lot of moisture.

I like mustard, not money, yeah, I don't get any heat from the clan. Maybe I would add a little more. but the breadcrumbs are another great one, yes, I like those garlic sourdough breadcrumbs, I mean garlic sourdough breadcrumbs, of everything we've tried, including Katy, yes, including yes, we come back to that free here, you say we haven't had dinner yet. salt is much better once you add all this to that. I'm impressed that the three minute version actually made a passable macaroni and cheese dish, it wasn't three minutes, but yeah, it was good, like they put some thought into it. like adding cornstarch and you know, like all those little bits that made it into a creamy sauce and not just like melted cheese mixed with macaroni, like if you're in a dorm you might not have a hot plate or anything like that, not even a boil. water as easily as if you just have a microwave that works if you have like a mini refrigerator and you can put some cheddar cheese in there if you don't want to Katy you want something a little different, a little more flashy, you know if you don't have a stove you probably don't have cornstarch you may have to buy from John among these four you have a favorite in terms of likes overall with the time spent with the money spent on cheese this is not a joke the 3 hours were worth it all the effort paid off in the three hours of a woman.

I think Cady was clearly behind both of them, which took a lot of preparation. Yeah, that's what it was and honestly, I wasn't expecting that, but like Katie, so it is, it has like a It gives it a flavor, I know it's not real cheese, but it's radioactive nuclear orange. You know, when you find nature. I was expecting to like them more in terms of consistency, but these really surprised me with how I like them. its flavors, well this is what we're serving my family tomorrow, if you like macaroni and cheese, your favorite treat, you know, this one will really put effort into preparing meals and likes to cook, so yeah, that makes sense because you enjoy making it, but fancy for fancy's sake isn't good, like if you spent three hours making something that was as good as two 30 minutes, then that's stupid, I hate it, but it was better, so garlic and this one was my favorite the garlic really made a difference I like the sauce here better this is like I'm never going to get rid of you I'm saying there's a place for this is when I'm sick I want what the white one is this one though the of white cheddar cheese, but he pulled his little chicken soup out of a packet, although no, I can't hook Nyonya if he was just going to eat an unnaturally colored processed food when you're sick, he slipped into this packet of soup, I don't .

I think I can join in with that, this video presented by Lipton Pockets it's not like I have a special place in my heart for that, oh the keg is so good, it was so much better, yeah, but I want mustard next time, yeah. That would be my only thing I like and I know they had to keep them separate and give them different ones. I'm sure you could put mustard on it and it would be really good, but like if it explodes, can I go and eat more of that? -time one, yes, you recover, thank you very much, say goodbye to the Internet, would any of you do any of these?

Yeah, well, obviously, I mean Katy aside, I mean most of us have probably done this and enjoyed it from time to time, man, okay? Here's a thing, man, this makes a lot of macaroni and cheese, look at this monstrosity, so right here there will be a text box that will tell you yes or no, it reheats, okay, oh, okay, yeah, next thing you we need to know is the following. Well, mm-hmm, oh, I got some of that garlic, oh yeah, mm-hmm, garlic does it unless you don't like garlic, which you don't, this one's mine, but hey, look at the ones. videos on the side, maybe I'll even get it. my own care one day maybe we liked to have a bank once the noodles and that was a special occasion because he pointed out that all of those were good, they are very good, yes, I could beat brother, but that would be better than this, although yes, I like it.

That wasn't even a contest, but as far as macaroni and cheese goes, these are good anyway, thanks for coming, bye, rose.