5 Steps To The Perfect Mac & Cheese

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[Magmafrost]

I love how going into these its impossible to know whether it'll be genuine tips or entirely insane

[craSh-the-fox]

"theres more milk per milk"

thats something i never though i would hear a human being say...

[Lurch-]

"More milk per milk." Precisely. He really is the culinary mind of a generation.

[Scrofar]

My momma always said, "Life is like a Mythical Kitchen starring Josh Scherer, you never know whatcha gon get."

[Itstoearly]

You can also buy your own sodium citrate and add it to your cheese sauce, giving you a lot more cheese options

[thembill]

If you don't want to use American cheese, you can also use a couple teaspoons of cream cheese. They're also full of emulsifiers

[Fiery]

I'm scared, what's a real tip anymore?! Josh could give us the recipe for nuclear fission and we'd be like "HAHA FUNNY MAN LOL" and I just don't know anymore

[AddiDaddysbaddieWithAPhatty]

Don’t forget paprika, pepper, garlic. They go a long way

[Manmade]

Each n everyday Josh is getting unpredictable

[loganfisher]

Secret number 6 is to combine panko breadcrumbs with seasonings of your choice and a little bit of oil, covering the top of the mac & cheese, and broiling it. DO IT.

[liltoothless]

These are great tips that I'm never gonna use !

[micaelasparrow]

I thought this was going to be another joke short, but it turns out this was actual helpful cooking information

[hazzwazzer]

why did “more milk per milk” make so much sense

[technoira]

A few things I would do aswell is add ground nutmeg and white pepper to the butter before forming the roux, and adding english or Dijon mustard before the cheese is added just gives the flavour an extra depth XP

[loatist]

Undercooking the noodles so much also helps because they're like food sponges that will absorb remaining water in the sauce and keep it nice and thicc that way too!

[auntlynnie]

My secret ingredient is a bit of Colman’s dry mustard. Just a teaspoon or two.

[Yagigoat]

Step 3.5 buy store brand evaporated milk... It's cheaper and usually quite literally the same stuff as the big brand - meaning it's made at the same plant.

[jgj]

Suggestion - Pasta Water can be sufficient to create sauce from the cheese. Less butter needed overall.

[noahandreasen]

“More milk Per milk”

My favorite line

[solovibes]

Okay Imma need measurements cause I’ve only made craft Mac n cheese