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Macaroni & Cheese Casserole Recipe - Bobby Deen skips the lighter recipes today to make a decadent mac & cheese casserole recipe that is kid-friendly and adult-approved!
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0:00
- Hey everybody, I'm Bobby Dean.
0:02
I'm kind of filling in for my mom today, on her YouTube show
0:06
and you're in my house and my family's here.
0:10
My kids are in the process of trying to get a nap,
0:12
I've put a little Calamine lotion on some poison ivy.
0:16
You're getting the inside, the real inside look here, today.
0:21
House is being painted, dogs are in here,
0:23
there's all sorts of stuff going on.
0:26
But Mom is, as you all know,
0:28
Mom's in sort of the process of moving back into her house,
0:32
it's being renovated.
0:33
There's lots going on.
0:34
So, I'm filling in for her today
0:36
and I'm gonna do a great recipe
0:37
that you're really gonna like,
0:40
it's a macaroni and cheese casserole, okay?
0:42
It's not light, y'all know me and my wife, Claudia,
0:45
for doing lots of recipes that are light,
0:48
today not the case.
0:49
I'm doing a really good decadent, layered with flavor,
0:53
macaroni and cheese casserole.
0:54
- You're gonna- - Your mom would be proud.
0:55
- My mom would be proud,
0:56
we're actually using butter and heavy cream.
0:59
You're gonna love it and so will Mom.
1:01
All right.
1:02
So, I've started by bringing to a boil four quarts of water
1:08
and boiling eight ounces of macaroni noodles,
1:12
elbow macaroni noodles and they've cooked for five minutes.
1:16
So, definitely that's al dente
1:18
and there's a reason behind that
1:20
and we'll get to that in a few minutes,
1:21
but let's start by draining the noodles.
1:23
Okay, super hot here, okay.
1:25
I'm gonna run a little water at my drain.
1:29
(water running)
1:30
- [Theresa] I love this drain, set-up.
1:32
- [Bobby] Yeah, yeah, yeah, yeah.
1:33
(water running)
1:36
Into the colander.
1:39
- Uh-oh. - You lost a couple.
1:41
- [Bobby] That's all right.
1:45
One or two.
1:48
- [Theresa] Look at that steam.
1:50
- Yeah.
1:53
Right off the stove top, here.
1:55
I love how the macaroni...
1:56
This is, you know, a lot of y'all know
1:59
that one of my favorite dishes,
2:02
one of my favorite dishes is goulash
2:07
and my mom makes it for me every year on my birthday.
2:09
And anytime I'm cooking with these good old elbow macaronis,
2:14
it makes me think of my momma's goulash.
2:17
Okay so, a half a box of elbow macaroni,
2:21
boiled in four quarts of water with one tablespoon of salt,
2:26
then we're gonna drain it and let it just sit here.
2:28
Doesn't have to be rinsed, it doesn't have to be cold,
2:31
it doesn't have to be hot,
2:32
we're just gonna let it be, okay for a few minutes.
2:35
So, I'm gonna take the very same pot that I just...
2:40
(foreign language)
2:44
I'm gonna take the very same pot
2:46
that I cooked the elbow macaroni in
2:48
and I'm now going to go ahead and toast our topping
2:52
for this macaroni and cheese casserole,
2:53
y'all gonna love this.
2:55
Panko, right.
2:57
One of my favorite things, I don't use it very often,
3:00
but I really, really do like it.
3:02
And a good thing to do with panko,
3:05
is to sort of toast it in a pot or pan.
3:09
So, I'm gonna use one tablespoon of butter
3:13
and that's real butter.
3:15
(gas burner igniting)
3:19
And I'm gonna let that butter melt just a little bit,
3:21
shouldn't take but a minute,
3:22
that pan is, or that sauce pan is really hot.
3:27
So, we will...
3:33
This butter sort of do its thing here.
3:37
- [Theresa] Look at that, adjustable lights and everything.
3:39
- [Bobby] Yeah, we're fancy around here, we got lights,
3:43
we got butter, we got panko.
3:48
Okay, great.
3:49
So, I'm gonna turn that down to sort of a medium low,
3:53
medium low.
3:54
And I'm gonna add my panko, okay.
3:58
Right to that butter.
3:59
And we're gonna cook this for about, not about, it's exact,
4:03
I'm gonna do this for about four minutes, okay.
4:05
And what that's gonna do, is really toast this panko,
4:10
it's gonna have a wonderful aroma
4:14
and it's gonna have a really nice, nutty flavor
4:18
and a good brown color to it.
4:21
And we're gonna continue to use this sauce pan, all right,
4:25
which is pretty, pretty interesting,
4:29
- when you do that. - We'll be right back?
4:30
- Yeah so, we need about four minutes,
4:33
so why don't we go ahead and take a break
4:34
and we'll come back when this is perfect, okay?
4:37
Okay, look at that panko, that's what I'm talking about,
4:39
that's a beautiful golden brown
4:42
and if you could smell it,
4:44
oh my gosh, it smells so, so good.
4:47
So, that's four minutes, okay?
4:48
That's a tablespoon of butter and a half a cup of panko
4:54
and about four minutes on medium,
4:57
kind of a medium heat there and it's just beautiful.
5:01
Okay so, now we're gonna reserve that panko
5:05
and the best way for me to do that...
5:08
This is when I need that third arm,
5:10
that I don't have.
5:12
See if we can get it, to just sorta come out, into the bowl.
5:19
Hm, smells so good, looks so good.
5:22
Y'all might be wondering why I'm doing a recipe
5:25
that's sort of out of character, for me.
5:30
And well, there's a couple of reasons, number one, I'm good
5:32
and I got a lot of different recipes that I can do,
5:34
all right, it's not,
5:35
I'm not just putting it all into one thing,
5:37
it's not all just light cooking.
5:39
We cook for friends and family
5:41
and not everybody wants to eat pine cones
5:44
and water sandwiches, like my mom and my brother
5:47
are so fond of saying about my wife and me.
5:51
But, I have a good friend, who is a,
5:55
a baseball player, right?
5:57
His name is Albert Pujols and he and his beautiful wife
6:00
have a foundation called the Pujols Foundation,
6:02
it's for children with Down's syndrome.
6:07
And I do a lot of at-home food demonstrations for them,
6:11
like via Zoom and stuff like that.
6:13
And this is one of the recipes that I recently did for them
6:15
and it was a really, really big hit.
6:17
So, I think you're gonna like it too.
6:20
All right, so our panko is toasted and it's beautiful.
6:24
And we're just gonna reserve that, all right,
6:26
which means I'm just gonna
6:27
set it over here on the countertop
6:29
and just let it be until we need it.
6:32
So, to that very same pan,
6:35
we're gonna continue with this pan, okay?
6:38
We're gonna go back to sort of a medium, low heat here
6:40
and I'm gonna add three tablespoons of butter.
6:43
- [Theresa] This is like a one-pot wonder, too.
6:45
- [Bobby] Yeah, it really kind of is.
6:48
- [Theresa] Which is nice,
6:49
that you don't have to pull out a hundred...
6:51
- I like that about it, yeah.
6:53
It's, that sort of keeps it simple
6:55
when you don't have to use a bunch of different...
6:57
I've only got one pot really to clean
6:59
and then there'll be one casserole dish involved.
7:02
Okay so, we're gonna add to that butter,
7:04
a half of a yellow onion, and that's diced up, pretty fine.
7:10
And we are just gonna kind of
7:13
cook that butter and onion together, not too hot,
7:18
but the pan is still, you know, nice and warm.
7:22
So, I'm just gonna cook this for three minutes,
7:25
is what I'm gonna call it.
7:26
And now, speaking of things that smell good,
7:28
gosh butter and onion and the butter and the panko,
7:34
ooh, my kitchen is smelling so, so good.
7:38
And I wouldn't be surprised
7:41
if we started to get some visitors in here
7:43
in just a few minutes with the aroma
7:46
that we've got going in our kitchen.
7:49
So, that is looking good.
7:53
Turn it down, just a bit
7:54
and make sure I don't burn the butter,
7:55
butter burns y'all, so remember that, okay?
7:58
Not this butter, because I'm not gonna let that happen.
8:00
And I'm gonna kinda continue to push that onion around
8:07
and just make sure that nothing goes awry, okay?
8:10
So, for about two and a half more minutes,
8:12
I'll do this with the onions until they're translucent
8:15
and just perfect, so we'll see you in about two minutes.
8:18
Okay, we'll take a little brake.
8:19
Okay everybody, so our onions and butter mixture
8:22
looks really, really good.
8:24
Now, one thing that I've have to do now,
8:26
is take my mild cheddar cheese, okay,
8:27
this is gonna be inside the body
8:29
of the macaroni and cheese casserole.
8:31
- [Theresa] And that's a whole eight ounce package?
8:33
- [Bobby] That's an eight ounce package
8:35
of mild cheddar cheese, okay?
8:37
And we're gonna toss in a little corn starch.
8:39
This is a great trick.
8:42
It is gonna keep that cheese
8:47
from becoming a sticky curdled mess.
8:51
So, we're just gonna make sure that all that cheese
8:54
gets to kiss that corn starch a little bit, okay?
8:57
- [Theresa] That helps thicken it too, doesn't it.
8:58
- [Bobby] Uh-hmm.
8:59
- [Theresa] You know, to help the beginner cook
9:00
that has to ask the questions.
9:02
- It certainly does.
9:05
It's gonna help it to get thick.
9:07
It's gonna keep it from sticking and curdling, too.
9:11
And so, speaking of curdling,
9:12
we're gonna involve some heavy cream here,
9:14
in just a couple of minutes and some eggs.
9:16
So, we'll talk a little bit more about the curdling
9:19
and how we don't want that to happen
9:20
and how we can sort of combat that.
9:22
Okay so, our cheese is nice and covered in the cornstarch.
9:32
Looks great.
9:33
All right, let's go back over to our sauce pan.
9:35
- [Theresa] So say, how are our onions doing?
9:36
I can smell them.
9:37
- [Bobby] They're great, beautiful.
9:38
(gas burner igniting)
9:42
Okay, they are gorgeous.
9:47
- [Theresa] So, what's next?
9:48
- [Bobby] Well next,
9:51
we're gonna stir in our all purpose flour.
9:53
This is three teaspoons of all purpose flour,
9:58
gonna add some dry mustard.
10:01
Beautiful.
10:02
Whisk all this together.
10:04
One more thing, Theresa, I've kind of got to recap-
10:05
- [Theresa] Sorry about that.
10:06
- [Bobby] That's all right.
10:07
And then, this is salt and pepper
10:10
and a little bit of cayenne,
10:12
now you can leave that cayenne out, if you want to.
10:15
That's gonna be dealer's choice, all right?
10:17
If you've got kids and people that are sensitive to cayenne,
10:20
feel free to leave it out.
10:21
I added it, because these are gonna be adults
10:25
eating this macaroni and cheese,
10:26
my children aren't gonna get to this one, I don't think.
10:29
So, I'm gonna cook this for about a minute,
10:31
until it's just fragrant, you know,
10:33
just sort of get those notes from the...
10:35
Oh, the mustard, golly, that mustard adds such a nice,
10:40
yeah unexpected, is not the right word but,
10:43
you might not put your finger on it right away,
10:45
you know what I mean?
10:46
That mustard, that dry mustard just adds
10:48
- The color's beautiful. - yeah, the color is gorgeous.
10:51
- [Bobby] And when you talk about building a dish,
10:54
that's what we're doing here.
10:56
You know, we're using one pot, multiple steps...
11:01
- But not hard steps. - Not hard steps,
11:03
- [Bobby] it's all really, really simple.
11:05
And just building flavors, I love that.
11:09
It gives the dish a little bit of complexity,
11:11
a little bit of unexpected.
11:12
You know, macaroni and cheese
11:13
is sort of macaroni and cheese.
11:16
But when you do things that are unexpected,
11:19
you know, like dry mustard, or maybe using,
11:23
well we'll talk about the eggs in just a couple of minutes.
11:26
Okay so, about a minute, and we're just about there.
11:31
Okay.
11:32
Gosh, that looks and smells so nice,
11:34
you can tell just by the color, right?
11:37
That there's a lot of flavor there.
11:42
Okay, so now to that, we're gonna whisk in
11:48
two cups of water.
11:52
- [Theresa] That's an unusual ingredient for me,
11:54
for macaroni and cheese, I don't-
11:55
- The water? - Uh-hmm.
11:57
- Well, what we're doing is,
11:59
rather than using whole milk,
12:01
you know, what we're trying to do, is avoid the curdling.
12:04
We definitely don't want the eggs to curdle,
12:07
we don't want the cheese to curdle.
12:09
It just can really be a mess if you make a mistake
12:12
and so, by using a water and heavy cream combination,
12:15
we're gonna reduce the chances of it.
12:17
This is not gonna curdle, I know it's not,
12:19
I've made this before, it's beautiful.
12:21
And so, we're gonna add to that a cup of heavy cream.
12:26
And that cream and water combination is gonna be just,
12:31
what the doctor ordered.
12:32
So, we're gonna make this come to a boil, okay?
12:35
I'm gonna turn it up, turn up the heat just a little bit.
12:38
And I'm gonna keep whisking, okay?
12:41
Until it is just boiling and that's gonna take a minute,
12:48
until it's thickened.
12:50
That's what we wanna do, all thick.
12:53
- So, we'll be back? - That's gonna take a minute.
12:54
- So, why don't we take a short break
12:57
and we'll see y'all in about five minutes, okay?
13:00
Okay so, our mixture here is getting nice and thick,
13:04
in about five minutes on the stove top.
13:06
And remember, this was,
13:07
we added to our pot, three tablespoons of butter
13:12
and then half of a yellow onion
13:13
and we cooked that for about three minutes until translucent
13:16
and a really nice smell and then we whisked in,
13:19
some all purpose flour and some dry mustard,
13:22
some salt, pepper and a little bit of cayenne, okay?
13:26
And then we added to that two cups of water
13:29
and then a cup of heavy cream.
13:30
So, the reason for the water and heavy cream mixture,
13:33
is because we wanna reduce the chances of curdling,
13:37
all right?
13:38
And so, along those same lines, is why I'm using...
13:42
Well, a traditional macaroni cheese
13:43
is usually gonna have four eggs, okay?
13:45
Ours uses three, almost.
13:48
Ours uses two whole eggs and then one egg yolk, okay?
13:52
Because, the whites will scramble quicker
13:55
than the yolks will, so we've removed the whites
13:57
from one of the eggs and we're gonna temper them
13:59
a little bit and then add 'em in.
14:01
You will see, this is gonna come out perfectly.
14:02
- [Theresa] What's temper mean?
14:04
- I'll show you.
14:04
- [Theresa] Okay.
14:05
- Okay so, what we're gonna do next,
14:06
is if you will remember the eight ounces
14:08
of mild cheddar cheese that we had
14:11
and we tossed it with the cornstarch, okay?
14:14
To help it thicken as Teresa pointed out,
14:16
and then also, to help reduce the chances of curdling.
14:20
I'm gonna go ahead and add to our pot
14:22
and the pot is off now, okay?
14:24
In fact, I'm gonna go ahead and remove it
14:26
from the heat entirely.
14:27
So Theresa, I'm just gonna move it
14:28
little bit closer to you.
14:31
Then I'm going to whisk in this cheese until it melts,
14:35
which shouldn't take long and that's really gonna make
14:37
a nice thick...
14:38
Look at that, I mean my whisk
14:40
is really dragging through there.
14:42
The heavy cream and the cheese together,
14:45
it's just nice and thick, gosh, that looks great.
14:49
That looks so great.
14:52
- [Theresa] And look how nice that melted.
14:53
- [Bobby] Um-hmm.
14:54
Yeah, this is not boxed, macaroni and cheese,
14:56
you're actually cooking.
14:58
You're making your own white sauce, okay?
15:00
But, what's nice about this too,
15:03
well, a few things nice about it.
15:05
Number one, it's just scrumptious.
15:07
This is a great recipe, but secondly,
15:09
we're gonna be able to cut down on our bake time,
15:11
because everything's already hot, okay?
15:13
So, this mixture is really, really hot.
15:16
So, when we put it into our casserole dish
15:17
and then pop it in the oven,
15:19
we'll only have to bake it for about 25 minutes.
15:21
All right so, to the eggs, let me grab them, here they are.
15:25
And a, I think the only ladle I've got is really big.
15:32
Yeah, I'm gonna use this spoon.
15:34
Here's what I mean by tempering, okay?
15:36
I'm gonna take my...
15:37
These are my two eggs and my one egg yolk
15:39
and I'm gonna add to that,
15:41
just a little bit of our white sauce here, okay?
15:45
Rather than dumping those eggs into the pot,
15:47
I'm just gonna add a little bit of heat to them.
15:50
Look how gooey and thick that is,
15:51
gosh, it's gonna be so good.
15:52
- [Theresa] Your mom would be so proud.
15:53
- [Bobby] My mom is proud, every day.
15:56
Okay, I'm gonna add a little bit of the heat to that
15:59
and then I'll just whisk that in.
16:00
And what this is, is just to make sure
16:02
that our eggs don't scramble, okay?
16:04
I don't want scrambled eggs inside my macaroni and cheese.
16:08
So, we just add a little bit of heat to it,
16:10
so they're sort of warmed up
16:11
and they're ready to be received, so to speak.
16:17
All right?
16:19
Gosh, look at that, I got my hands full.
16:24
- I do have my hands full, - Yum.
16:24
- [Bobby] but I got at it, because I'm a pro!
16:27
(Bobby and Theresa laughing)
16:29
- [Theresa] Much better than I would have done.
16:30
- [Bobby] I'm gonna use my whisk to make sure
16:32
that I don't miss anything here.
16:35
And we'll just whisk in those eggs and the egg yolk
16:40
and we'll add to that, the Worcestershire sauce.
16:45
Look at that beautiful color.
16:48
- [Theresa] That is amazing-looking.
16:51
- And I wish- - The color is beautiful.
16:52
- It really is and I wish that everybody could smell this,
16:55
'cause it's just a beautiful aroma.
16:59
I mean the scent of butter and onions together,
17:03
is already enough, but that toasted panko scent
17:07
is still lingering.
17:09
The dry mustard really adds some nice, just kind of,
17:16
the smell is like, it's kinda just, it's an...
17:20
It's kind of nutty, do you know what I mean?
17:21
The cheese and the mustard together,
17:24
it's just a nice, it's a, it's not quite umami,
17:26
but it's just a nice, layered...
17:29
Even the scent, even the aroma is like layered,
17:32
do you know what I mean?
17:33
And this is a beautiful example of,
17:39
you know, adding in layers of flavor.
17:43
Okay so, that is just about as well as I can whisk it.
17:48
- [Theresa] And it looks fabulous.
17:49
- It's gorgeous, it's beautiful.
17:52
Now, something beautiful about this recipe too,
17:54
is that...
17:56
Look at that, it's just gorgeous.
17:58
Just gorgeous.
17:59
This recipe is tried and true by me,
18:02
so I can guarantee that it's gonna work.
18:05
Okay now, back to our macaroni noodles here,
18:09
they are at pretty much room temperature
18:12
and you can see that they're al dente, okay?
18:14
Five minutes is not nearly enough to cook macaroni noodles.
18:17
They would need to cook for, you know,
18:20
closer to 12 minutes to be completely done.
18:23
But, there's a reason behind this, you know,
18:24
we wanted to cook them al dente
18:26
where they're still nice and firm,
18:28
because we're gonna finish them in the oven, okay?
18:30
In that casserole dish and we don't want them to be
18:34
just a torn up, shredded mess.
18:36
We want them to still hold together and be lively
18:38
and still be identifiable macaroni noodles,
18:41
when you're finished cooking.
18:42
So, we're gonna add our al dente noodles,
18:46
to our white sauce and cheese mixture, here.
18:51
Just beautiful.
18:53
And then we'll stir it all together.
18:55
Go back for my spoon again, Theresa can you bear with me?
19:01
And we'll just stir this all together,
19:05
to get all those flavors married together
19:08
and make sure that all of the noodles are covered.
19:11
Everybody gets a little bit of that nice creamy mixture,
19:15
that cheese mixture with the eggs.
19:18
You can look at it and tell
19:19
that these eggs have not curdled, okay?
19:22
So, this held up really, really well.
19:25
And again, traditional macaroni and cheese is,
19:26
what's different about this one is rather than four eggs,
19:29
we used two eggs and then one egg yolk
19:32
and we cut our heavy cream with two cups of water,
19:37
all right?
19:37
And that really, that really is what makes this recipe work,
19:41
all about balance.
19:42
Too much yolk fat, it'll curdle,
19:45
too many eggs and egg whites, it'll curdle.
19:49
But, if you sort of trim some things back,
19:52
you get a perfect mixture.
19:54
That is beautiful.
19:56
And another great thing about this dish,
19:58
is that we don't even have to,
20:01
we don't have to use pan coating, or anything like that,
20:03
which I'm not a huge fan of anyway,
20:05
because we cook with lots and lots of butter,
20:07
this is not gonna stick.
20:08
All right so, very hot, okay?
20:10
Coming over to the countertop, I've got our,
20:14
this is just my favorite baking dish, y'all.
20:17
I love these colors.
20:19
It's just a beautiful baking dish-
20:21
- [Theresa] And who made it?
20:22
- It's just a baking dish after all,
20:24
but it happens to be my momma's brand.
20:29
And that's it, just a great dish.
20:31
And it's perfect for a macaroni and cheese casserole,
20:33
or anything else, that you're cooking.
20:35
All right so, I'm just gonna pour this right in there
20:39
and try to get it even.
20:43
Look at that, goodness gracious.
20:45
Now, this is a macaroni and cheese that you can be proud of,
20:48
to serve on Easter or Thanksgiving,
20:52
or whatever your next occasion is.
20:55
Whenever you've got friends coming over and family
20:59
and again, now the one caveat that I've got for you here,
21:04
is if you're gonna be feeding the kids,
21:05
or people that are sensitive,
21:06
you might leave that cayenne out, but it's just a smidge.
21:10
We didn't really add that much cayenne.
21:13
It's really just a pinch, after all.
21:16
And it's gonna give it just a little bit o' bite,
21:19
which is nice.
21:21
Okay so, you see how nicely and evenly that turned out?
21:26
Oh, man.
21:30
Oh, my gosh.
21:32
That just looks beautiful, right?
21:34
Okay, to that...
21:35
Now, we were talking about the curdling and the eggs
21:37
and all those things earlier?
21:38
The mild cheddar cheese,
21:42
we cut by using sharp to top with, okay?
21:45
So, we're gonna use our sharp cheddar cheese,
21:47
just on the top.
21:50
And that's gonna give it a nice, mild flavor on the inside
21:52
and it's gonna give a bold flavor on the top.
21:56
So, we're gonna use a cup of sharp cheddar cheese,
22:01
right on the top of our macaroni and cheese here
22:03
and just try to get it even.
22:07
Try to make sure that the whole dish gets a little love,
22:10
you know, you see any bald spots in there,
22:12
try to fill them in.
22:17
I think we've done a pretty good job, that looks great.
22:21
And now, last but not least,
22:22
that panko that we toasted on the stove top earlier, that...
22:27
Oh gosh, that smells so good.
22:30
I'm just gonna sprinkle it right on the top.
22:34
Right on top.
22:37
Can't go wrong with panko and butter.
22:41
About four minutes on the stove top,
22:42
a tablespoon of butter and a half cup of panko.
22:45
You could add more if you wanted to, but I'm giving you...
22:48
You know, really, every recipe is just a template.
22:52
My mom has been telling me my whole life
22:55
and you've heard me say it, you know,
22:57
go exactly about the recipe the first time
22:59
that you do something, but after that, make it your own.
23:01
So, that means if you wanna leave out the cayenne
23:05
and if that means if you wanna leave out the cayenne...
23:10
Somebody is smelling
23:11
- mac and cheese. - What's you're listening for?
23:12
- Somebody smelled, well, one of my babies is talking,
23:14
I think it's my macaroni and cheese.
23:16
So, that means if you wanna make some adjustments
23:18
to a recipe, then do, by all means, make it your own.
23:21
But, this exactly the way that I'm making it today-
23:23
(baby crying)
23:25
Okay.
23:28
- Yeah. - Someone's ready to get up.
23:29
- Yeah, someone's ready to get up, but it's to early.
23:31
Too early, the macaroni and cheese isn't ready yet.
23:35
Give my hands a quick rinse
23:36
and then we're going to go to the oven.
23:39
Now, we talked about this just a minute ago.
23:42
That's a meltdown.
23:44
We talked about just a minute ago.
23:47
The bake time on this is gonna be relatively short,
23:52
because everything's already hot, okay?
23:53
So, everything that's in this casserole dish
23:55
is already hot.
23:56
- [Theresa] Just let 'em look at it one more time.
23:57
- Take one good look at that before we go to the oven, okay?
24:00
I've got my oven pre-heated at 375
24:05
and our cook time is a really short 25 minutes.
24:12
So, in we go.
24:15
And we'll set our kitchen timer here for 25 minutes.
24:21
So, it's been 25 minutes,
24:23
the macaroni and cheese smells excellent.
24:25
So, let's check it out.
24:29
Ooh.
24:30
- [Theresa] That's as perfect as they come.
24:31
- It is...
24:33
(Bobby chuckling)
24:37
That is beautiful.
24:42
Gorgeous.
24:46
Now, there's only one problem and that is,
24:50
I've got to let this sit for about 20 minutes,
24:53
before I can taste it and I'm definitely gonna taste it,
24:55
before I serve it tonight.
24:57
Macaroni and cheese casserole, woof!
25:00
It looks so good and it smells so good
25:03
and I'm gonna sneak myself a little bite
25:07
before I serve it in, oh...
25:10
Before I serve it to anybody else and look at that.
25:14
Beautiful macaroni and cheese.
25:16
I've let this rest for about 20 minutes, but it's still hot.
25:21
Look at the steam.
25:23
- [Theresa] Yum.
25:37
- Wow.
25:39
I put that up against anybody's macaroni and cheese,
25:42
maybe even my momma's.
25:43
- [Theresa] Ooh, I hear a challenge.
25:46
- Might be a challenge in the future.
25:49
That is magnificent.
25:51
It's loaded with flavor, layers of flavor.
25:56
This is not your,
25:58
it's not just your regular macaroni and cheese,
25:59
this is macaroni and cheese casserole.
26:02
The recipe is excellent, please try it tonight.
26:05
Now, I just got to figure out how I'm gonna cover up
26:07
that little hole that I made.
26:10
See you later.
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