4 Levels of Mac and Cheese: Amateur to Food Scientist | Epicurious

Pubblicato il 20 feb 2019
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of macaroni and cheese. And then we brought in a food scientist to review their work. Which mac & cheese was the best?
Check out the professional's recipe here on the ICE blog: www.ice.edu/blog/chef-michael-garretts-macaroni-pie-recipe
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4 Levels of Mac and Cheese: Amateur to Food Scientist | Epicurious

Commenti

  • My mac-n-cheese makes all those look like Kraft. And a fyi, bread crumbs dont go on it...ever

  • Who else only watches the part where they make the dish and skips the part where the lady talks about it?

  • i wish I could try out for a new one of these. 7 cheese mac and cheese in my house...there's more cheese than macaroni. o.o

  • Putting Crumbs on top of Mac & Cheese is not a thing I could ever get used ot

  • I wouldnt try the black dudes mac and cheese. Too much ingredients. Guess he hasnt heard keep it simple sweet. No wonder why most restaurant mac and cheese sucks.

  • Level 0: kraft mac n cheese

  • its macaroni and cheese but only the ameteur used macaroni

  • *_When the Amateur's mac and cheese looks better thank yours..._*

  • I hate Mac n cheese that’s put in the oven.

  • I was expecting level 1 to microwave it.

  • I lost it when she started explaining the science in the end. It's Mac and cheese. It's simple. Food Channel judges do this frequently and overcomplicate a simple meal. It's not necessary, simply show how and what they put in it. Have a general audience judge the flavors. THAT'S a true comparison in my opinion. Not the science behind it

  • Fyi for anyone who clicks on the link for the recipe. 30g of nutmeg is insane. it should be like a 1/4 teaspoon. Nutmeg is really strong. also the recipe makes way more sauce than is needed for the amount of pasta. sorry if this is already in the comments. i didn't read them all.

  • The Level 3 chef putting SUGAR with the bread crumbs? Sugar with mac & cheese? Uh no. Can’t ANYTHING be sugar free anymore?

  • Why does the level 3 chef looked baked out of his mind ?😂😂

  • extra sharp cheddar

  • am i the only one who skips the review

  • The level 3 lost me at the sugar and vanilla... Its Mac and Cheese goddammit!

  • I found this at www.ice.edu/blog/chef-michael-garretts-macaroni-pie-recipe#comment-7321 where there is a written recipe that includes adding a quart of water to the milk/cheese mixture... no mention of this in the video... what's going on ICE?? Recipe Macaroni Pie with Graham Cracker Pepper Streusel Ingredients For macaroni pie filling: 1 quart milk, cold 100 grams all purpose flour 30 grams grated nutmeg 30 grams white pepper 54 grams dry mustard powder 54 grams roasted garlic paste 1 pound Philadelphia cream cheese 1 pound cheddar cheese, grated 200 grams Gruyere cheese, grated 1 quart water 1 gram xanthum gum (optional stabilizer) 45 grams mozzarella, diced 10 ounces elbow macaroni For graham cracker black pepper streusel: 2 cups graham crackers, crumbled 1/4 cup brown sugar 1/8 teaspoon ground black pepper (optional grains of paradise) 2 tablespoons butter, melted 1 teaspoon vanilla 2 tablespoons white sugar 2 dashes salt Directions Prepare the bouillie by placing the flour in a saucepan and gradually whisking in the cold milk to create a smooth paste. Add nutmeg, white pepper, dry mustard Bring the mixture to a boil, stirring constantly to prevent scorching. Remove from the heat. Add cheese and stir until incorporated. Add water and optional xanthum gum. Blend with hand blender or VitaPrep until smooth. Add to portioned pasta. Place into gratin dish. For streusel topping, toss all ingredients together with a fork until evenly dispersed. (I like when there’s an even mix of big, boulder-like hunks and smaller, finer crumbs.) Bake in the oven at 325 F until streusel top browns and cheese inside gratin bubbles. Study Culinary Arts with Chef Michael at the Institute of Culinary Education in New York.

    • y know im loo0king at this... using a hand blender for this mixture also seems crazy... who tf put together the written version on the ICE website?? not blaming Chef Michael

  • Nobody made their own pasta, they could have at least done farfalle or strips of noodles

  • Level 1: simple cheesy macaroni Level 2: fancy pasta Level 3: fancier schmancier pasta

  • People! Flour + Butter + Milk = a Béchamel sauce Roux 😩 = Flour + Butter (only used by professional chefs in the kitchen in France - not by anyone else) Bouillie = This means smashed /crushed ingredients like what you give to 6 months old babies before they can chew So either learn French or just use English! #ThatsAll

  • Can they try each others recipes? I can't be the only one who thinks this.

  • Mac and cheese is to hard to make so I just put the pasta and cheese in the microwave

  • Please like if ur video ends at the food scientist part

  • I’m pretty sure you’re not supposed to add any oil when cooking pasta or spaghetti because it basically prevents the sauce from being one with the pasta

  • The level 3 chefs recipe was awful. It so unbelievably sweet and I didn't even add half of the topping ingredients because I knew it would be sweet.

  • I literally just got done eating Mac and Cheese

  • "You don't have to add these in, in any particular order 3:10 we're gonna go alphabetical."

  • I make the best Mac and cheese Kraft dinner Mac and cheese 😎

  • The level 2 guy looks like miniminter

  • Why does the level 3 chef look like he has not slept in months......LOOK AT HIS EYES

  • Cool video but it would be nice if they actually provided the recipes.

  • did.. did the level 3 chef just say that he was a level 3 chef?

  • Level 2 is always goooood🧡

  • I wish if all the Chief join together in an episode

  • Level 3 really just made upsidedown cheesecake, with pasta 😐

  • A guy with american accent: I AM ITALIAN so I do or don’t do so and so... 🙄🤦🏼‍♀️

  • level 1:So I am using this store-bought food. level 3: S O W E N O W H A V E T O M A K E F R E S H F L O U R

  • Is it just me or does level 3 looks so so cheesie

  • Let’s be honest. Level 1 and 2 look the best

  • Have the three chefs try each other’s

  • Lvl 1 criteria: you have to be 20 years old no higher no lower. Lvl 2 criteria: you have to be middle aged or old and you have to be from a foreign country. Lvl 3 criteria: you have to look depressed and be a chef.

  • If I hear one more slimey food sound effect added in post JUST because they want to emphasize the fact they are stirring mac and cheese....I think imma freak. Its the most unappealing sound...and they added it in. 😩

  • If I would want my macs crunchy... I simply wouldnt cook them

  • Level 2&3 is not mac amd cheese

  • Pink shirt guy wow this looks good Michel this looks perfect Roasted

  • This is the only one where I think all three levels made something absolutely awesome. Macaroni brings people together.

  • graham crackers and macaroni? level 1 here we come

  • I’m sorry but NO! The male chefs foods look DISGUSTING! You don’t put BREAD CRUMBS ON MAC AND CHEESE!!! It’s supposed to be ooey Gooey cheese like Stouffer’s! THAT MESS DESERVES TO BE IN THE TRASH!

    • Sal Inappropriate just adds a little crunch on top

  • I really want to know the recipes for each level!!

  • Level 2 100per rocks level 3 you better have a gallon of water to get it down

  • If there is a lvl 0 chef it would Be like Lvl 0 chef- I BUy THeM aLReAdy MAdE

  • Thats what good p***y sounds like

  • See this is what I do buy kraft Mac and cheese and cook

  • None of these look good.

  • I’ve never been so sure someone records a secret at home cooking show than when level 2 stared into my soul

  • lvls 2 and 3 are not mac and cheese.

  • I guess the food scientist really didn't approve of Ada's mac n cheese....

  • Level 3 chef getting a slice from the middle, aaaaaaahhhhhhhhhhhhh

  • 3:42 whoever made that wet noise i hate you forever. a chill went down my spinal cord and now I'm uncomfy