In-N-Out Animal Style Mac N' Cheese Recipe | Mythical Kitchen

What is this? This is nuvaring, that's a welcome to the

mythical

kitchen

where dreams become food, you guys have been lighting up the comments, you asked me for the

recipe

s for many of the best GMS dishes and that's exactly what we're doing here today. I'm making

animal

style

mac and

cheese

, literally one of the best things I've ever made and a favorite of GMM fans last season. I'll break the

recipe

down into three simple steps. You do not have time. Train the steps. they're right there or if you want to read a full written recipe, we have that in the description, so

animal

style

mac and

cheese

, what does that actually mean is finding the animal within you.

Do you eat it out of the trash like a raccoon, tear into its raw flesh like a lion, or is it just a delicious combination of caramelized Thousand Island onions and delicious, melted plasticine American cheese on French fries, except it's also paired with macaroni with cheese, a comforting favorite, this is truly the fusion of both worlds and I can't believe no one has done this before and that's what we're going to do today. You'll start by taking your fries, these have been dehydrated in an oven for about five hours. at 180 degrees inside and out, potato chips are absolutely terrible, so the best application you can do is grind them in a food processor and blend them into a paste. well done, I can't believe you ran this in a Vitamix, food processor until it's a fine powder, you're just going to move on.

I'll just hit it on the ground okay hmm wow yeah lots of French fire flavor and no. lots of volume I just use your fingers to get in the cracks I say crack like Bear Grylls 'cause that's the only time I ever heard the word Purvis so every time I think of Travis I think of drinking my own pee so you'll take this and sift it out, okay, so we're just going to use about a third of a cup of this measuring cup. It was right under me, ah, sorry Nicole, it's okay, I should have known.

I'm sorry, okay? okay so you take 1/3 cup right on our board and then we'll take all the semolina flour and we'll go ahead and mix it with our hands and then you'll take a little bit of this. water just a little bit and then you will fold it with your hands. Can I have a little more semolina in inacol? Sure, thanks and now you're going to go ahead and wrap it up and wrap it in plastic and put it in the refrigerator for about half an hour. for those of you who actually keep making this whole recipe, I completely applaud you like there's literally a thing called Easy Mac this is like the hard mac this is the definition of this is the hardest mac sounds like a SoundCloud rapper we call open the print oh boom it's so we have some fresh dough right out of the refrigerator and then we're going to grab our pasta extruder machine.

We have a baking sheet lined with semolina flour that contains riboflavin, right? Trevor riboflavin, he loves riboflavin. Not me. I don't know why I love them, there's something wrong with them, yeah, so let's go ahead and take little nuggets of dough. What is this? This is NuvaRing, that's a tip. Go ahead and put some negative dough in and we're going to put your Nuvaring in there, I think I turn it on high and then you just push the dough in and then you do like this, you're looking for about a half inch in your macaroni noodles and then you gradually spread them out to make sure that not together, okay, that's how you make macaroni noodles with fried noodles.

The fried poets are going to go ahead and take all of our macaroni noodles, make sure they don't clump together, and then go ahead and put them in salt. Boiling water in the next step is great, choose the thing if you live near an inlet and outlet, get a bunch of packets of their spread, which is apparently Thousand Island, but I made mine here. You can find that recipe in the description to make it at home. much better than buying that crap like corn syrup in a bottle, although I love corn syrup, sometimes I just drink a bottle alone in the bathroom, so what are you going to do?

First we will take an onion and cut the cubes. It's going to be right in the center and then you're going to make little incisions trying to get as close to the root as possible and then you're just going to run the knife very, very finely all over that to make sure you get it. a very sharp knife and you always keep your fingers hidden, you know they say put it in before you put it in, put it in, I know where to go it's the only option, so you'll come in here, take a spoonful of butter and put it in your hot pan oh oh that's it hot you have to use onions and you throw all the onions in there a tablespoon of sugar that goes in there and then just a little bit of salt, the salt will actually help draw some moisture out of the onions, get a little bit of the natural sweetness and the sugar will help to the browning process, okay, cheese sauce, so we'll start with a roux.

They'll be adding our butter to that pan, so you don't want the heat to be too high on our Roux. Well, the roux is the mixture of butter and flour that you are going to cook together and that will be the base sauce, so once the butter starts to melt and you add the flour, a lot of people make equal parts flour and butter. I like to do. just a little more butter to keep everything nice, loose, goose, loose, goose, that's a cooking term mm-hmm, I want it nice and crispy, nice and iced, you know, like a delicious frozen roux, of course an ice cream, like a cold ice cream, like Wendy's dessert was for me. a turning point when they added the vanilla ice cream, which was fantastic chocolate, it's a little lewd for my taste, you were just funny, the owner, her kids, and everyone thought that like regular vanilla flavored milk, everyone The kids thought regular milk was vanilla flavored and I.

I was like the only eight year old that said: actually it's just milk you see vanilla it's an orchid seed pod like flower all these kids say you're an idiot you smell bad why does your clothes always get stained good so we come on to continue with glazes in containers with water. You see, once we add water, it cooks down all that caramel and gets a lot of browning in there, so once the roux starts cooking, you can see the bubbles. forming, which is a good sign, what we're going to do is take all that milk in there and what I like to do is use a whisk, help, help, thank you, and then the most important thing when cooking is to stay calm, the onions look good. and caramelized, we don't want to deepen them too much like you're not making a French onion soup or something like that.

These are grilled onions at the burger counter, they'll pop them in your mac and cheese later, the more you beat and the more. The heat that is infused into this béchamel sauce, the thicker it will come out, says that the flour is actually cooking in the liquid and now when you put a spoon in, you can see how it actually coats the spoon, which means that you already taste like milk of bread. So what we're using is, I mean, I can make cheese. My favorite part is that it will just stick to a plate like this.

It's 12 slices of American cheese and we're just going to put all of that in there, oh, that's it. the burner oh oh oh so American Jesus has a lot of stabilizers, which means it melts very very well into a cheese sauce and I'll give it that silky macaroni and cheese consistency that you're looking for so the American cheese is melted, now let's go to take our cheddar cheese, which just adds a little bit of real flavor to it, so the last step for this is to go ahead and take a little bit more Thousand Island and you want this to be off the Heat because the mayonnaise can separate over heat. high and to infuse all the animal style flavor in there, we're going to shake it in Thousand Islands, it literally tastes like someone made an animal style shake, but in the best way we're going to put it all together and bake it. put some garnish on it and then we'll eat it and then what are we going to do?

Ben, let's go to Chili's for all you can eat, endless appetizers, they're back, baby, and they have boneless wings, those Fridays. we're going to make the old cake and pastries you're going to take a knife, you know, line up your fries and then you're just going to cut them into little pieces, doesn't give me much of a Krusty move. If you see the oil moving more like water than oil, it usually means it's hot and then we'll just add the fries to the oil you want to fry for probably about 30 or 45 seconds until they're nice and crispy and then we can add them on top or Matt, well they're frying, we're going to take all the macaroni noodles that I cooked, they look delicious, it's funny because the potato almost gives them a texture like gnocchi, which I think is really cool, okay, so let's put some cheese sauce there.

You also want to overestimate how much cheese sauce you want. Your plastic is like there's never been a time where someone said, "wow, this macaroni and cheese was too cheesy." um, this Harry Potter movie didn't have enough magical scenes of footage. I don't need the wizard battles like I don't need the pot. I'm really there for Quidditch, but this is what they should do. Quidditch movie, but crossed with Air Bud, the original dog died a long time ago, to be clear, and he just put them on a broom and then there's an old man who likes a dog, he can't play Quidditch, but that dog can play Quidditch, so you're going to take the macaroni that's mixed with the sauce and you're going to serve Andy a cast iron skillet with chunks of French fries, so now we're going to take a slotted spoon and then we're going to take some of those and I'm going to add them right on top in a hanging oven at 500 degrees for about five minutes just for the cheese sauce to set and keep everything nice and melty, you might be wondering why I'm wearing these super sweet sweatpants. coin operated washing machines in 2020, why?

So I have to use 12 14 quarters, that's crazy and then you go to Trader Joe's and they obviously say, look buddy, we need these quarters to give people change like you can't ask for $80 worth a quarter. pennies and now I'm rocking the sweatpants I also thought because I have the new super sweet mithril apron with our pasta cat we call capellini. I thought you couldn't see my sweatpants because the super cool merch was obscuring them, if you want to buy the pair of sweatpants I've been wearing I'll sell them in a dark corner of eBay where you're not supposed to wear so now come on Go ahead and take the macaroni and cheese out of the oven.

I don't know which way to go. I have to go? Well, I'm going to go ahead and take this out of the oven. If it's burning, then we have to go fast, so that's it. It's nice to see the cheese that started to melt and create some kind of film on top, but the animal style is not only infused with all the things, it's also covered, so you have to work fast, old God, I forgot to unwrap it. my plastic cheese, oh no, oh, so you want the cheese to be right on top when it comes out of the oven, so you're going to go ahead and take the macaroni and cheese and put it back in the oven with the cheese. on top for about 30 - 30 seconds - every time I think it's ready you see it, yeah it never goes away it's permanent they say the tattoos are now we got the cheese nice and melted it's warm in the noodles that's beautiful , right with this, it's fresh out of the In the oven, you're going to take a delicious cold Thousand Island and you're going to drizzle it right on top and then you're going to take your caramelized onions and then you're going to put them right on top, which is your macaroni and animal salad. cheese, yes, your delicious, creamy Maggi with all that potato chip flavor, that American cheese and Thousand Island sauce, yes, your crispy French fried breadcrumbs, this is like a parfait of absolutely erotic delights, why did I say that about anyway, they should be good macaroni because all?

I know the best part of cooking is feeding the people you love and getting that validation that you crave it as much as your lungs crave air, so I'll walk up, give this to someone and then stare into their face as they're forced congratulate me because I've given you something and that's how this works, this thing is going to feed my friends because my friends love food, I'll even be a friend because I'm a good friend, chase, eat this animal style mac and cheese for me, yes, yes, Jimmy to support you. Wow, sure, you were very loud and aggressive and I didn't hear what this was and it's very delicious macaroni and cheese, so it infused all the Animal Press flavors.

Yes, you really did. I can take this? No, thanks. I just wish I had a little more, so you do it. Yeah, well, you're spinning that classic comfort food dish. It's kind of like I don't like it when people touch and try. to mess with it, but you like it when I play it, I mean, I like it when you play most things, they always come out a little better and now my need for praise has been cooling, well, I want to give you a hug, let me. I give you a hug too, this feels good, oh, you smell so good, oh, thank you guys, thank you very much for watching if you like this video, subscribe to the

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