Mac & Cheese | Basics with Babish

This week on Basics, I'm showing you a few different ways to make mac and cheese: the comfort food you just need sometimes.

Blue Wednesday - "'90s Kid", "Murmuration (feat. Shopan)"

[babishculinaryuniverse]

Alright folks, I think this channel has milked all it can from mac and cheese. Next on the hit list: waffles

[mattsprintson]

"Freshly ground salt and kosher pepper."

What is Quarantine doing to our Babish?

[julianzhang]

everyone out here talking about "freshly ground salt and kosher pepper", but what about "once the american is melted"

[WillTurner_]

I thought I had already watched this episode because the red on the pot looks like the red line on a video 😂

[montgomery]

“I over did it with the mozzarella” said NO ONE EVER

[steviedavidson]

“Freshly ground salt and kosher pepper”

We’ve been tricked, we’ve been backstabbed and we’ve been quite possibly, bamboozled.

[MeganMichelleTimeLapses]

I love how you show the results of the mistakes it really helps me learn

[bumblebee]

Babish’s cooking is so advanced that he’s one day going to make a recipe for tap water.

[dracoslayer]

"Let's be real, you're gonna use the family sized portion and eat it all on your own"
You know us too well.

[astralAtaxia]

“i kinda over-did it with the mozzarella” idk man it doesn’t get much more perfect than that

[guhaonkar]

Who else is missing the classic :
"Let's get down to basics" right before the intro roll?

[shanetaylor]

“Freshly ground salt and kosher pepper”
Spongebob to Patrick: WRITE THAT DOWN, WRITE THAT DOWN

[FabbrizioPlays]

For those wondering why the ATK recipe calls for American cheese, it's because American cheese is packed with sodium citrate, a powerful emulsifier that's especially effective for casein. The Dijon mustard is similar. And sauces emulsified without relying on starch keep a more consistent thickness across temperatures because the contraction of cooling starch is what causes the solidifying. Adam Ragusea has a great video on all this (a couple of them, actually).

[rosietran]

bruh he broke my brain with “freshly ground salt and kosher pepper”

[kitashi]

"Freshly ground salt, and kosher pepper"
*SHEF*

[margaretc]

"As it approaches room temperature, it's gonna turn into a brick."
My dude, you're assuming I'm not gonna finish my mac and cheese before it hits room temp.

[matthewwilliams]

Currently planning on making Mac and cheese from scratch for the first time ever tonight for a friend's giving get together and ive been doing nothing but consuming other people's recipes all day to prepare to make it the absolute best. Once again, Babish gives such a huge variety and breakdown of the science of the stuff that I feel like I understand mac on a different level XD

[Rachel-xxtj]

Pre shredded vs post shredded 0:36
Easiest mac and cheese 1:18
America’s test kitchen 2:25
J. Kenji Lopez-Alt recipe 3:49
Classic recipe 4:58
Southern style recipe 9:16

Hoped this helped 💗

[danaul]

Babish just really takes every possible opportunity to flex his cheese





Thanks for all those freshly ground likes <3

[benedictschwarz]

How did “freshly ground salt and kosher pepper” get a laugh from me