SOUTHERN BAKED MACARONI & CHEESE (RELEASING MY INNER PAULA DEAN) | SAM THE COOKING GUY

you've got your regular mac and

cheese

, you've got your instant pot mac and

cheese

and now you've got your

southern

baked

mac and cheese let me tell you one of my favorite parts about this is that they go together like this pay attention now like this You almost missed it didn't you? You did it again like this. It's so fast that you can't do anything until you boil some elbow

macaroni

, so let's pour it into the pot almost to the bottom, from there we start with a pound of elbow

macaroni

in our pot of boiling water and stir because if you don't stir after After seven and eight minutes, you'll have giant elbow macaroni stuck together, just make sure you divide everyone up and when you do, you can leave them alone. but right next to it you'll notice that I'm

cooking

up some bacon, I'm not one hundred percent sure that bacon is traditional in

southern

baked

macaroni and cheese, but for our purposes today it's not only going to be delicious, it's not I do.

I want it too crispy and this is all I want. When it's not completely crispy, it retains a little bit of extra fat and fatty flavor and that's a good thing, so we're going to remove this kid and leave them until we need them in the meantime, we're going to get our other stuff ready and we're going to start with this delicious piece-like component. dreamy custard that will make this super rich, elegant and delicious even with all those shells I just dropped. Now it's going to be impossible to get up, so I know I've said the best way to get a shell out is with another shell, but let's see if we can, there's one piece, two pieces, three, we've got it.

Let's beat them a little first. Pick up my spilled egg, just get them going for a little bit and then we'll add two cups of whole milk just like that without the mess. Hopefully now we'll season pretty well with kosher salt and pepper and garlic powder because we can and will. to add whatever flavor we want then we're going to add a little bit more extra richness in the form of about two and a half three tablespoons of sour cream perfect, we're going to mix this up beautifully, we're going to set it aside and we can grate some cheese I need two cups of grated cheddar cheese I want everyone to pay attention this is not grated but I will shred it myself the Detroit style pizza that we made which by the way was incredibly fantastic right guys yeah not only are you saying that not only are you saying you believe it but the cheese The one I used for that, low-moisture shredded mozzarella, came already shredded in a bag and I got so much from people that you have no idea how much better it is if you shred your own. it's not the same so for all of you this is the cheese this is my way of shredding this is my box grater I'm going to use this I need two cups we know how to shred we know how to shred and see and maybe This is the point that some people They understand that I'm lazy because I'm buying already grated cheese and yes, it's probably better, but what about people who don't want to do that?

What about the people I don't want to buy a box grater and grate their own, I feel like I'm giving them the license, the right opportunity, the right to be lazy like me, okay, two cups and it'll look like this, I'm sure I have one processor per piece. that allows me to shred but honestly it's going to be a lot more painful to clean than this and it's still a huge pain in the ass, don't get me wrong, removing the cheese from this thing isn't the easiest thing. thing in the world, but I'm doing it for the love of you and to appease those who hate two cups, well, well, leave this here for now, oh, I think it might be more than two cups, I don't know anywhere from this. extra cheese recipe is going to be a problem, right?

Yeah, the other thing we're going to need is eight ounces of velveeta and as Max would say, it's not southern macaroni and cheese without velveeta, right, maxie, that's my research, that's Max's research. I told you this weighs a pound and you know what's crazy about this, this just lives on the shelf, it's not refrigerated, it doesn't really make sense to me, it doesn't make any sense to me, isn't it dairy? I don't know, yeah, let's see, doesn't dairy need to be in the refrigerator? Skim milk is the number one ingredient in this, that sounds like dairy to me.

It's like Velveeta is going to be the thing that survives the nuclear apocalypse. Eight ounces is half of this. Let's take this guy out, we'll give him a quick cube cut because that will help everything melt even better and by the way, there's no good way to cube velveeta, in the meantime our pasta will do its thing. It's almost ready, I think, and then I don't know how many, whatever the minutes say, I never believe them. Check one done, let's drain this and we're off to the races, we'll give it a quick drain, let it do its thing. we put it back in the jar and start making this happen okay we only lost a few for those of you who hate the five second rule come on it wasn't on the floor it was on the counter I'm sure you're good. with that, but I mean, come on, I've said it before, if something falls on a piece of dog poop, I won't pick it up, but most things will survive, guys, sure, we're all fine with that, it was a Discussion in the comments section of our last video I watched, I know, I know, okay, someone said with your food I'll make a five second plus rule.

There you have it, by the way, once again, we don't do this at any of my restaurants, not tacos. grays and sand burgers, don't throw burgers and serve them to people unless it's my burger, so I'm fine with that now, let's start putting our cheese with the hot macaroni first on our velveeta or whatever, cheese food, plastic, I don't. I know what it is, whatever it is, it doesn't need to be refrigerated cheese flavored plastic, so I'll start getting it. I'll start putting it under in the heat right now. We'll add the other cheeses, so I made too much of this cheddar.

I only need two cups, so we'll leave a little bit to add to the top of this when we're done, okay, the other thing I need here is some grated Monterey Jacks, I got it, come on, I already had it. I did not do it. I want to go buy a block what a fan this is the important thing how do you know this in the end right right right right chance right chance to sleep I have to wake him up a little bit it's the end product we're going for ladies and gentlemen it's really how you get there it's up to you or from me if you follow my things or change them, whatever, I just want you to eat better, in fact, we all want you to eat better, continue with the pre-grated Monterey Jack Don.

Don't give me anything for this please so it's about a cup and this is mixed together and you can see what's happening now I mean it's getting super thick and clumpy because there's no moisture here and it needs that look look that hand of crushed orange. cheddar cheese waiting to be incorporated into this, okay, stirring it a lot, yeah, I'm mixing it, so when we put in the beaten eggs, they don't like to cook right away and they turn into scrambled eggs, let's add our bacon now. and our bacon is going to look this beautiful, it's a gorgeous bacon and the last one let me stir a little bit more, okay, a lot of macaroni, it's a lot of macaroni, don't worry and now a quarter cup of butter or so while I add the butter, now I know why Paula Deen went and got diabetes 80 cups of cheese 400 cups of cream, milk and butter you can't put all that in your food and eat it all the time without getting diabetes, you know what I do?

I mean, when this is ready, it will be delicious, but take some, don't eat it all, you know what I'm saying, I think they do it right, so we mix in the butter, oh man, this. It's crazy, this is crazy, oh my God, okay and now, because I don't have muscle strength anymore, now it comes in our egg, our milk, our sour cream mixture like this and we mix, oh my God, kind sir and sir, I'm Jewish and I go to synagogue, but this makes me want to go to church to take this and share it with everyone later, holy shnap, okay, we're ready to throw this in our frying pan and there we have it, that's our pan now you can put all this. stuff and just let it bake, but I don't like the idea of ​​something sticking and burning.

Look, I want some crunchy stuff, but my idea is to take some of this bacon grease that we got. When making our bacon, we're just going to put a small spoonful on the bottom, take our paper towel and spread it all over the edges like this, oh boy, so this is my grandma's cast iron skillet, I'm in love with it. We are going out on our own because we believe that a cast iron skillet is one of the essential pieces you should have in your lineup. They're great, they're sturdy, they'll last forever and this kid, this kid is.

It's probably a hundred years old, there are no pans that you have that are 100 years old that look like that, okay, so in comes our Mac or whatever is supposed to be like this, there they go, everyone, everyone, out and now the last one, but not. at least a little bit more cheese because why the hell because that's what they would do there wouldn't this be a respectable southern mac and cheese a little bit more like that and then for a little bit of contrast just a little bit of monterey jack just a little bit, no one will make you feel hurt by this and that's what happens now, someone and we bake and we bake, we have the opportunity, so 30 to 40 minutes the oven is at 350.

I don't know how hot your oven is, how cold your oven it is, you know when the macaroni is cooked well, just take a spoon, put it in, if it's all ready and it looks beautiful then it's ready and by the way, if after 15 minutes you'll have to eat it so much and it's not ready, it's yours . recipe my friend, you can do whatever you want with it, see you when it comes back out and that's how it will be and here we are, boom, look at that kiss, my grits, Paula Dean, damn, the couple of random kids that are peeking out, Oh.

Oh my goodness, okay, here we go, oh my goodness, look at that, oh, what is just beautiful, oh, the steam, look at that, oh, what, okay, so this must now be eaten. I have a small bowl. We're trying to be responsible here with the germs and covid and all that, but look, damn, this little top layer with cheese, little pieces of bacon, I resisted the temptation to put three pounds of green onion in here, but I can't hold back anymore . This should be, damn, well, crust on top. which in many ways is much better than a panko top with breadcrumbs, which I love, but the fact that it's just this thin layer of cheese that takes over the little hint of garlic I didn't want it to be too much, just a bit. and that's what it is, it's luxurious but still firm, it holds together maybe it's one of the best macarons I've ever had, oh I can feel my arteries hardening, there's no doubt about it, but the key is I'm not going to eat it at all, it's simple. elegance in my mouth really is that's what she said people say it's too much they're saying this that's what she said it's too much who I read two comments in a row the other day people were saying um maybe it's time okay I guess Now people will have to tell us if Max wears that, that's what she said too.

I see, I see people telling me about the ones I missed all the time, so I don't know anything about that. Well, I could go on and on. Talk, but these guys won't get anything, so I'll stop talking now. I'll tell you, southern baked macaroni and cheese is an absolute hit. You have to do it. Oh, by the way, I was also worried that the bottom would stay. a lot that's what happened to it because we used that bacon grease so it sticks a little bit and that bites right here or as they say right there oh my god it's heaven hey thanks for hanging out thanks for being here subscribing if you haven't subscribed hit the subscribe button and the notification bell and then we'll let you know when we have new episodes, which is three days a week, Monday, Wednesday, Friday.