0:00
- Do I have a treat for y'all today, my friends.
0:05
We all love macaroni and cheese, don't we?
0:09
Yeah. And I think children are born
0:12
with some kind of macaroni and cheese gene.
0:16
I've never heard of a kid
0:17
that didn't like macaroni and cheese.
0:19
Well, this macaroni and cheese is kind of going
0:25
I'm going to start by melting six tablespoons of butter.
0:31
That's always a great start, isn't it?
0:35
And we're going to make a roux
0:38
to make sure this is nice and thick and creamy.
0:43
So we're going to melt that butter.
0:45
And I have some flour here
0:49
and I'm going to start with a couple
0:53
of tablespoons of flour and we'll see if that's enough.
1:04
And y'all know I don't speak Italian,
1:08
so I can't pronounce this pasta,
1:13
but I can spell it for y'all.
1:22
- [Man Behind Camera] Cavatappi.
1:23
- C-A-V-A-T-A-P-P-I pasta.
1:30
And it looks like this y'all.
1:34
The little corkscrew things.
1:42
Did a fly slip in this door, Eddie?
1:45
- [Eddie] I haven't seen him.
1:46
- If it did, I'm going to have to kill him.
1:50
I'm going to sprinkle, like I said, a couple of,
1:54
couple of rounded tablespoons.
1:59
And we don't want to,
2:03
we don't want to brown this.
2:05
Like if we were making a nice roux for a Cajun dish,
2:09
you know, we just want to dissolve that flour
2:14
in that wonderful rich butter.
2:22
gosh, three cups of milk, I think it is, that I've heated.
2:29
And I'm going to kind of slowly
2:33
add that to our roux.
2:38
Let me see, where is our,
2:45
I couldn't see it for looking.
2:48
All right, I'm going to take out my whisk,
2:51
make sure it doesn't lump.
2:59
So I may need to add a little bit more flour.
3:01
I'm not, not too sure,
3:10
that's perfect for sauces and gravy.
3:12
It's Wondra, and it will not lump.
3:15
You could sprinkle it right on top and it won't lump.
3:25
I'm going to go ahead and add the rest of the milk.
3:29
And as this heats it will begin to get a little thicker.
3:37
And this, this recipe, y'all
3:41
calls for a one pound box of pasta.
3:44
So it's going to make a boatload.
3:48
So you'll want to invite company.
3:51
All right, so this is getting hot.
3:56
And it's getting hot.
4:01
I can start adding my ingredients,
4:05
my teaspoon of dry mustard,
4:09
fourth of a teaspoon of fresh grated nutmeg.
4:15
Fourth of a teaspoon of cayenne.
4:17
So I hope this is not going to be too hot for the children.
4:22
but you can certainly leave that out.
4:27
You don't have to put that.
4:38
and a dash of Worcestershire sauce.
4:42
my dash might be different from your dash.
4:52
or at least that's my dash.
4:57
kind of leery of putting too much of this in there
5:01
since we got the cayenne.
5:05
But it's going to give it nice, nice flavor.
5:10
Okay, now this is coming to a ball.
5:16
Now I'm going to add the three cups of cheddar cheese.
5:28
That cheese is going to make it a little thick too, y'all.
5:37
I think I'm going to turn this off now
5:41
because I don't, I don't really want it to, to ball.
5:45
And that cheese will melt in that hot sauce.
5:49
Can you get over in there, Eddie,
5:52
and show everybody the thickness of this?
6:10
I think it needs some salt.
6:15
So I'm going to put a little salt.
6:19
And Eddie found this beautiful coarse kosher salt
6:24
at the grocery store.
6:26
And I just love the coarse, the coarse salt.
6:32
Alright, so let's give that a stir.
6:35
And you would want to taste and add the salt last y'all
6:38
because there's a lot of salt in cheese.
6:54
Theresa, do you have a bowl for us to cook this in?
6:58
Because this is going to go in the oven, y'all,
7:01
for about 35 minutes.
7:04
Okay, so I've got my pasta in here in my sauce.
7:08
Now to me, so many pasta recipes
7:13
called for a pound of pasta.
7:15
That's a lot of pasta, y'all.
7:17
And this was a one pound
7:28
I don't like to put too much pasta in there.
7:32
So I think I'm going to hold back
7:34
like this much from that pound of pasta.
7:38
Like I said to me, a lot of recipes call for so much pasta.
7:41
You wind up with a dry dish
7:43
and I think this is going to be perfect.
7:47
So I'm pouring this into a 9 by 13
7:54
And I want to get every bit of that cheesy sauce
8:05
Oh my gosh, I'm making a mess, but it's hot.
8:13
I should use pot holders.
8:14
But there's just so bothersome
8:19
and usually I just wind up burning myself anyway.
8:23
All right, so you can see
8:27
that this is nice and saucy.
8:35
You know, and that's, I tell everybody, you know,
8:37
start with the recipe.
8:39
Do it like it says, but then you be the judge.
8:44
If you want to change something, by all means, you know,
8:48
make that recipe yours.
8:55
All right, now let's come over here.
8:59
I've got, oh, I don't need that bowl.
9:01
I've got five strips of
9:11
crushed potato chips.
9:15
I'm just going to mix this all together.
9:19
And I've got some Parmesan cheese,
9:26
and I'm going to use about a half a cup.
9:35
and a fourth equals a half, doesn't it?
9:39
The last math class I sat in
9:41
I think that's what they told me.
9:44
All right, so we're going to sprinkle this on top
9:48
of our macaroni and cheese.
9:50
And this is what takes it
9:52
to another whole 'nother level, y'all.
10:01
I love a potato chip topping.
10:06
Oh, and look, it's nice,
10:11
nice amount of topping.
10:14
You know there's going to be enough for us to actually taste
10:19
not just a little dab.
10:24
I don't like being stingy with my recipes.
10:28
So there we go, y'all.
10:37
You know, I tasted the sauce,
10:40
and it was not hot at all to me.
10:43
my tongue is really a sissy when it comes to heat.
10:47
Okay, Therese. You ready to go?
10:53
Now the instructions say cook it for about 35 minutes.
10:57
So we'll start checking it at like 25 minutes
11:02
and we'll make our call then.
11:09
Look at this macaroni cheese, would you?
11:14
I, I think it was the right call that I made
11:18
by not putting a whole pound of pasta in there
11:22
and the heaping two tablespoons of flour.
11:26
I think it's just right
11:27
because I just don't like
11:31
dry, hard macaroni and cheese.
11:33
It's just very unappetizing to me.
11:38
by not adding that other po--look, I mean, it's steaming.
11:44
And you see that bacon, how pretty,
11:46
and the potato chips and the cheese oozing out of there.
11:58
Make you do that dance.
12:02
And I know y'all know the dance I'm talking about.
12:11
And I'm tasting a little bit of that cayenne.
12:14
And I'm tasting the bacon, I'm tasting the cheese.
12:35
I just got a nice crispy potato chip.
12:38
I love potato chip toppings.
12:42
So this is very, very good.
12:45
I think y'all like it.
12:47
It'd be great for-- Uh oh.
12:50
Help me spilling some more cheese, I hate that.
12:56
I think it'd be great to take for a covered dish.
13:04
I think it's a nice change
13:05
from the regular macaroni and cheese.
13:08
And remember, if there's any ingredient in there
13:10
that you don't care for, take it out.
13:24
I'd stand here and pick off that bacon
13:26
and crispy potato chips for an hour.
13:30
So I hope y'all like it.
13:34
It'd make a great side meal for Father's Day.
13:39
'Cause I think most men like macaroni cheese.
13:41
My husband Michael is the only man that I can call directly
13:45
and say he does not like macaroni and cheese.
13:48
I mean, he'd eat it, but he doesn't.
13:51
It's not something he'd ever ask for,
13:56
but your man or your partner may.
14:00
So y'all have a Happy Father's Day,
14:04
and I send all you fathers out there much love,
14:07
along with many thanks for watching this video.
14:14
Hey y'all, it's Paula Deen.
14:16
Now if you enjoyed this video, be sure to like it
14:20
and click the subscribe button,
14:21
as well as a notification bell
14:24
to be alerted when I post a video.
14:27
Love and best dishes, y'all.
