0:00
- Alright, I've got a little twist on this recipe.
0:04
It's Pimento Mac and Cheese.
0:10
I don't think that they will mind
0:12
the little red pimentos in it, do y'all?
0:16
You can tell 'em it's like sweet and pepper, or something.
0:21
- Sweet and red bell pepper.
0:24
I'm gonna start off, y'all,
0:28
by melting my butter.
0:33
And it calls for half a cup.
0:35
So I'm gonna go ahead and stick that in.
0:39
And I'm gonna throw in some onion and some flour,
0:47
and make the thick custardy,
0:54
hot custard to melt that cheese
0:57
and to tote that macaroni in.
0:59
And we're using rigatoni,
1:00
we're not using like an elbow macaroni.
1:03
So you can, you know,
1:05
shake your pastas up.
1:06
You can use bow tie or little shells, you know,
1:10
any kind of pasta you got on hand.
1:20
And we go just enough to coat those.
1:23
Therese is learning my tricks!
1:27
Putting a lot of stuff in a little bowl,
1:32
- [Therese] Wearing off.
1:34
I think I'm going to bump it up a little bit.
1:36
That's the same size as it.
2:01
That should be enough.
2:03
Alright, I'm gonna throw our onions in now,
2:07
and I'm gonna saute those until they're,
2:09
you know, kinda translucent.
2:17
While that's doing its magic,
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I'm gonna come over here to my 13x9x2 pans,
2:22
and I'm gonna give it a spray,
2:25
'cause we don't want it to stick.
2:31
So now to our onions,
2:36
we're going to add our flour,
2:40
and we're going to cook that just for a few minutes
2:42
until it's kind of pasty like.
2:51
I might have shorn in our butter
2:53
a little bit for that flour.
2:59
Excuse me, here it is.
3:00
I'm gonna buy a butter dish.
3:01
I'm low on the ponsac butter that I pick out,
3:10
because it could make a difference after all.
3:18
So you just want to cook this, you know,
3:20
cook out the flour, taste of it.
3:30
This is gonna be good.
3:32
I'm slowly gonna add our milk.
3:37
Oh, just a little bit,
3:45
Right, now I think I'm gonna
3:46
be able to pick it up and pour.
4:08
I do love a creamy mac and cheese.
4:16
Alright, I wanna incorporate this kind of slowly.
4:23
How much milk did that call for, Therese?
4:26
- [Therese] Four cups.
4:27
- That's what I thought, okay.
4:30
I think that was a little bit more than four cups.
4:34
I don't know, I can't tell.
4:41
Alright, so it's gonna take a minute
4:42
for this to come back to boil,
4:45
and then when it does, we're going
4:46
to add our other ingredients.
4:53
Our custard has gotten thick.
4:56
So you want to cook that for about three minutes
5:00
And while I'm working on that three minutes,
5:03
I'm gonna salt and pepper,
5:06
and I'm using a Himalayan salt in that,
5:09
and mix in my ground black pepper.
5:14
I just really love the coarsely ground,
5:18
because I just like seeing it.
5:21
Alright, now I'm gonna add my smoked paprika,
5:29
and two teaspoons of my hot sauce.
5:43
Normally I would just eyeball that,
5:47
but I wouldn't wanna overdo it
5:49
in case children were being served this.
5:56
Alright, now we're gonna take our
5:59
eight ounce package of cream cheese.
6:02
It's been kind of chunked up, so it'll melt quicker.
6:10
You know, cream cheese just makes it.
6:18
I could think of some things
6:19
I'd put that on and still eat it.
6:22
You know what I mean?
6:24
Just makes everything better.
6:27
Alright, so now I'm going to add
6:33
some sharp cheddar cheese,
6:39
and I'm gonna add some Monterey jack.
6:54
- [Therese] I have it good, y'all.
7:03
Somebody's gonna be happy.
7:10
Now I'm gonna add my pimento.
7:16
And you can just gauge that your own self,
7:20
however much you want in it.
7:24
I think I want a little bit more than that.
7:36
I'm being lazy not bringing it the right way.
7:42
Y'all, I have a problem sometimes,
7:44
some days being lazy.
7:49
Really thick, Therese.
7:52
Really, really thick.
8:00
Now it's time for the noodles,
8:02
and my recipe calls for one pound of rigatoni cooked.
8:08
So I'll tell you what, I like
8:12
more custard than noodles.
8:15
So you just judge on how much of that
8:18
pound of rigatoni you want to use.
8:21
So I'm gonna cut that off, is what I'm gonna do.
8:29
Alright, that's probably used.
8:32
Put in three quarters of a pound so far.
8:39
What do you think Eddie?
8:42
- [Eddie] I mean, it needs more noodles.
8:44
- [Paula] I think it does too.
8:51
- [Eddie] This is the way I like macaroni and cheese.
8:54
- [Paula] Oh, you like yours with a cooked custard light?
8:57
- [Eddie] And the cracker topping.
9:00
- [Paula] Uh-huh, uh-huh.
9:04
'cause you're gonna have a lot to eat.
9:08
Alright, what you think Eddie?
9:11
- [Eddie] I think it needs more pasta.
9:13
- [Paula] Okay, well why don't we just use a full pound?
9:15
- [Therese] You know, he likes that little bit.
9:18
I just don't want it to be dry, you know?
9:22
- [Eddie] I don't think you're gonna have that problem.
9:24
- No, I don't think so.
9:33
Looks pretty good, doesn't it?
9:44
Alright, so let's see.
9:45
I think I've got everything in
9:46
there that I'm supposed to have.
9:58
I don't have the strength that I used to have, y'all.
10:03
Getting harder and harder to handle this with one hand.
10:09
Now I sprayed my pan, I think I told y'all that.
10:15
Alright, so now we're gonna take the rest of our cheeses,
10:21
and we're gonna mix it with our crackers.
10:27
Our butter crackers.
10:50
And we're just going to sprinkle that.
11:03
We're gonna put this in a preheated 350 degree oven.
11:08
About 30, 45 minutes.
11:11
Something like that.
11:13
Ooh, I can't hardly wait to taste.
11:19
Looks beautiful, y'all.
11:25
You know, I just keep thinking about Memorial Day coming up,
11:28
and some of these dishes that are
11:30
so easy to make and makes a lot,
11:35
it would be a great contribution
11:38
to whatever function you go into.
11:41
You know, if somebody asks you to bring a dish,
11:45
Oh, it's still so hot.
11:49
I thought I let it cool enough, y'all.
11:58
I think my favorite part is the buttered crackers on top,
12:03
and I wouldn't use anything but a saltine,
12:08
or as we call 'em down south, soda crackers.
12:15
You're gonna love it.
12:18
I think your kids are gonna love it.
12:23
See that little bit of red in there?
12:29
In fact, if you don't want to,
12:30
you don't even have to put it,
12:31
if you're worried your children won't eat it.
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Hey, y'all, it's Paula Deen.
12:44
Now, if you enjoyed this video, be sure to like it
12:48
and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
12:56
Love and Best Dishes Y'all.
