hi foodtube cariann here I’m going to
show you one of my all-time family
favorite recipes it’s homemade macaroni
cheese it’s in my new book it’s a great
recipe that simple it’s delicious
everybody loves it you’ve got all the
little crispy crunchy bits and then
you’ve got all the gooey gooey creamy
bits inside it’s so cheesy don’t worry
if you haven’t made it before if you’ve
never cooked anything before I’m going
to show you every step of the way
so keep calm and let’s get started first
we need a kilo of macaroni pasta now I’m
using macaroni but that’s just because
that’s what I like but if you haven’t
got macaroni which you can’t find macro
don’t worry if you’ve got some twists in
one side of the cupboard some bows in
the other side mix them together as long
as it’s a kilo you’re good to go
so we’re going to put this in a pan with
some boiling salted water so in we go
we’ll give it a little stir just so the
pasta doesn’t stick together and we want
to boil that for about 7 to 10 minutes
we don’t want to cook it all the way
through because it’s gonna go in the
oven and carry on cooking ok so the past
is in and now I’ve got a nice medium
sized pan just over a medium key and to
this I’m going to add 400 grams of
unsalted butter and lock it in we are
going to make a white sauce otherwise
known as a bechamel sauce I know it
sounds really posh but don’t worry my
mom taught me how to make this when I
was about 8 or 9 it’s the most easiest
source and you can use it for so many
different things you can use it for
lasagna you can use it for cauliflower
cheese you can use it as a base for your
fish pie sauce while the butters melting
I’m going to wear 100 grams of plain
all-purpose flour and that goes straight
into the butter
and we want to stir it for a few seconds
just to take the rawness off of the
flour so it doesn’t taste like flour
when you eat now we’re going to add some
milk I’ve got one point two liters of
milk here but we might not use it all so
we’ll just put a little bit for now stir
that in and then once this starts to
thicken come and have a look at this see
so it looks almost like a dough you’re
probably thinking oh my god there’s a
little sauce it will be a swap from a
wooden spoon to a whisk and add a bit
more milk and whisk it in over the heat
no matter how hard you try you will
splash this on your Cooper there’s no
avoiding it sometimes you got made mess
in with some more milk we add the milk
gradually because if you put it all in
at once you won’t get the chance to beat
it into the flour and then you will end
up with lumps okay so I think that’s
enough milk for now let me just show you
consistency of this kind of like a
double cream finer consistency okay so
I’m going to turn the heat right down on
here and I’m going to add two
tablespoons of English mustard it not
only gives a great tang it also brings
out the flavor of the cheese and it
makes it I don’t know why but it really
does it makes it taste a lot cheesier as
if you put like a whole ton of cheese in
gonna come back to the tools but as you
can see the past that is just where I
need it to be get that off and that will
quite happily just sit there for a
minute
don’t worry too much about it back to
your sauce I want to add a nice generous
pinch of salt and a nice generous pinch
of pepper and then freshly ground nutmeg
now you can buy the already ground stuff
but when you grate it freshly it just
has so much more flavor so much more
scent and it just tastes lovely so I
always put it in my mum Tommy’s put it
in and I’m a girl that does whatever mom
tells her to so in the dough good so
it’s about ten strokes as you can see
I’ve used literally that much look how
pretty they are inside do you think
that’s beautiful and it just smells so
strong so here’s our sauce now we’re
going to add 500 grams of mature cheddar
I’ve saved the piece to great over the
top and the rest of it I’ve grated now I
know this seems like a lot you can serve
be a family of four family of six and
the rest you can get those little foil
containers chuck it in the freezer one
thing when you come home from work you
just don’t feel that cooking takeout
freeze up bang it in the oven 45 minutes
you’ve made your own ready meal
how bad can that be so what we want to
do is want to whisk in this cheese to
melt it into the sauce so now we need to
grab our trade whatever you’ve got as
long as it can go in the oven it’s fine
trust me I’ve done this in a cake tin
before just because I caught the blob to
wash up but that’s just between me and
you let’s get some pasta mix it together
back in the pan that I boiled the pasta
in because as again you already know
guys I don’t like washing up so I don’t
do it unless I really really have to so
you’ll see that this pastas kind of
stuck together a little bit don’t worry
don’t panic it’s not problem doesn’t
matter so in with the cheese sauce very
good stir that around Wow you can smell
the mustard get a little bit of a free
facial at the same time with the theme
so that’s we’re mixed in sometimes if I
can’t be bothered to do the whole oven
part I just give it to my children like
this they love it but they love it even
more when it’s in the oven so we’re
gonna pour this into the tray I’ve
grated some more cheese onto the board
sprinkle that over the top what this
will do when it goes in the oven
you’ll go mill II and bubbly I just love
cheese and then we need a great big
handful of stale bread crumbs sprinkle
those over the top what the bread crumbs
are going to do is they’re going to
toast so it’s going to make a really
good crystal it’s as easy as that guys I
told you simple yet effective easy-peasy
macaroni cheesy Chuck this in the oven
220 for 25 to 30 minutes or until it’s
all golden brown and looking lovely look
that’s that I think that’s probably the
best I’ve ever made it look how it’s all
golden and you can see it’s all been
bubbling around the edges and it’s all
crispy listen I said listen nothing that
just sounds so cool all right I can’t
wait
let’s get in look can you see bears
we’ve got all the creamy we gooeyness
underneath and then you’ve got the
crispy crummy cheesy bit at the top
who’s not going to like my mouth
watering so much I can’t wait to eat it
and I’m just going to serve this with a
little bit of salad just a little bit of
plain green salad give it a go if you do
like this I’ve just launched my own
channel so please feel free to subscribe
and most excitingly of all I’ve actually
written a book so if you wanna have a
little look at that click the link that
should take you to that that one for the
channel but most importantly have fun
and enjoy yourself have a cooking
show you one of my all-time family
favorite recipes it’s homemade macaroni
cheese it’s in my new book it’s a great
recipe that simple it’s delicious
everybody loves it you’ve got all the
little crispy crunchy bits and then
you’ve got all the gooey gooey creamy
bits inside it’s so cheesy don’t worry
if you haven’t made it before if you’ve
never cooked anything before I’m going
to show you every step of the way
so keep calm and let’s get started first
we need a kilo of macaroni pasta now I’m
using macaroni but that’s just because
that’s what I like but if you haven’t
got macaroni which you can’t find macro
don’t worry if you’ve got some twists in
one side of the cupboard some bows in
the other side mix them together as long
as it’s a kilo you’re good to go
so we’re going to put this in a pan with
some boiling salted water so in we go
we’ll give it a little stir just so the
pasta doesn’t stick together and we want
to boil that for about 7 to 10 minutes
we don’t want to cook it all the way
through because it’s gonna go in the
oven and carry on cooking ok so the past
is in and now I’ve got a nice medium
sized pan just over a medium key and to
this I’m going to add 400 grams of
unsalted butter and lock it in we are
going to make a white sauce otherwise
known as a bechamel sauce I know it
sounds really posh but don’t worry my
mom taught me how to make this when I
was about 8 or 9 it’s the most easiest
source and you can use it for so many
different things you can use it for
lasagna you can use it for cauliflower
cheese you can use it as a base for your
fish pie sauce while the butters melting
I’m going to wear 100 grams of plain
all-purpose flour and that goes straight
into the butter
and we want to stir it for a few seconds
just to take the rawness off of the
flour so it doesn’t taste like flour
when you eat now we’re going to add some
milk I’ve got one point two liters of
milk here but we might not use it all so
we’ll just put a little bit for now stir
that in and then once this starts to
thicken come and have a look at this see
so it looks almost like a dough you’re
probably thinking oh my god there’s a
little sauce it will be a swap from a
wooden spoon to a whisk and add a bit
more milk and whisk it in over the heat
no matter how hard you try you will
splash this on your Cooper there’s no
avoiding it sometimes you got made mess
in with some more milk we add the milk
gradually because if you put it all in
at once you won’t get the chance to beat
it into the flour and then you will end
up with lumps okay so I think that’s
enough milk for now let me just show you
consistency of this kind of like a
double cream finer consistency okay so
I’m going to turn the heat right down on
here and I’m going to add two
tablespoons of English mustard it not
only gives a great tang it also brings
out the flavor of the cheese and it
makes it I don’t know why but it really
does it makes it taste a lot cheesier as
if you put like a whole ton of cheese in
gonna come back to the tools but as you
can see the past that is just where I
need it to be get that off and that will
quite happily just sit there for a
minute
don’t worry too much about it back to
your sauce I want to add a nice generous
pinch of salt and a nice generous pinch
of pepper and then freshly ground nutmeg
now you can buy the already ground stuff
but when you grate it freshly it just
has so much more flavor so much more
scent and it just tastes lovely so I
always put it in my mum Tommy’s put it
in and I’m a girl that does whatever mom
tells her to so in the dough good so
it’s about ten strokes as you can see
I’ve used literally that much look how
pretty they are inside do you think
that’s beautiful and it just smells so
strong so here’s our sauce now we’re
going to add 500 grams of mature cheddar
I’ve saved the piece to great over the
top and the rest of it I’ve grated now I
know this seems like a lot you can serve
be a family of four family of six and
the rest you can get those little foil
containers chuck it in the freezer one
thing when you come home from work you
just don’t feel that cooking takeout
freeze up bang it in the oven 45 minutes
you’ve made your own ready meal
how bad can that be so what we want to
do is want to whisk in this cheese to
melt it into the sauce so now we need to
grab our trade whatever you’ve got as
long as it can go in the oven it’s fine
trust me I’ve done this in a cake tin
before just because I caught the blob to
wash up but that’s just between me and
you let’s get some pasta mix it together
back in the pan that I boiled the pasta
in because as again you already know
guys I don’t like washing up so I don’t
do it unless I really really have to so
you’ll see that this pastas kind of
stuck together a little bit don’t worry
don’t panic it’s not problem doesn’t
matter so in with the cheese sauce very
good stir that around Wow you can smell
the mustard get a little bit of a free
facial at the same time with the theme
so that’s we’re mixed in sometimes if I
can’t be bothered to do the whole oven
part I just give it to my children like
this they love it but they love it even
more when it’s in the oven so we’re
gonna pour this into the tray I’ve
grated some more cheese onto the board
sprinkle that over the top what this
will do when it goes in the oven
you’ll go mill II and bubbly I just love
cheese and then we need a great big
handful of stale bread crumbs sprinkle
those over the top what the bread crumbs
are going to do is they’re going to
toast so it’s going to make a really
good crystal it’s as easy as that guys I
told you simple yet effective easy-peasy
macaroni cheesy Chuck this in the oven
220 for 25 to 30 minutes or until it’s
all golden brown and looking lovely look
that’s that I think that’s probably the
best I’ve ever made it look how it’s all
golden and you can see it’s all been
bubbling around the edges and it’s all
crispy listen I said listen nothing that
just sounds so cool all right I can’t
wait
let’s get in look can you see bears
we’ve got all the creamy we gooeyness
underneath and then you’ve got the
crispy crummy cheesy bit at the top
who’s not going to like my mouth
watering so much I can’t wait to eat it
and I’m just going to serve this with a
little bit of salad just a little bit of
plain green salad give it a go if you do
like this I’ve just launched my own
channel so please feel free to subscribe
and most excitingly of all I’ve actually
written a book so if you wanna have a
little look at that click the link that
should take you to that that one for the
channel but most importantly have fun
and enjoy yourself have a cooking
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