GORDON RAMSAY's Easy, Creamy, CHEESY HELLs KITCHEN Mac and Cheese!(Recipe in description)
After trying Gordon Ramsay Hell's Kitchen in Las Vegas. All the food was chef's kiss. Since we were craving mac and cheese, we decided to make one of the best mac and cheese we ever had. We remember it being sooo creamy and dreamy we wanted to recreated that magic at home and trust us when we say you do not need to go all the way to Sin City to experience Gordon's amazing Mac and Cheese because this recipe brings that home to you.
Ingredients :
- 8 Oz box of elbow macaroni
- Half cup grated Manchego cheese
- Half cup grated parmesan cheese
- Half cup grated smoked gouda cheese
- 2 tbsp butter
- 1 tbsp flour
- Milk and heavy cream as needed
- Toasted bread crumbs
- Chives
Directions :
- Firstly set your oven to preheat to 400 F and also set your Macaroni to boil in salted water.
- Let’s grate all the cheese and set it aside.
- Now set sauce pan to medium heat, then add butter to it. Once the butter melts add flour. Keep whisking it and let it cook for about 2-3 mins to make a roux.
- Add salt and pepper to taste with milk and heavy cream. Mix well with butter/flour mixture.
- It’s time to add those delicious grated cheeses. Whisk it all in together with the roux. Let that all cook for about a minute or two. If the sauce seems too thick, add some milk to it.
- Once the sauce is ready, mix in the macaroni thoroughly.
- Once all the macaroni is nicely coated in the sauce, transfer it to baking tray. Make sure to grease the pan so the pasta doesn’t sticks to the pan.
- Sprinkle breadcrumbs in a thin layer on top of the Mac and cheese. Now covers it up with the grated cheeses that we used in sauce. I used pretty much all of them in equal parts and mixed it together before sprinkling on top of the Mac and cheese.
- Let that bake in the oven at 400 F for about 10 or until all the cheese is melted.
- Sprinkle some freshly chopped chives on it and Enjoy!
Note : As always keep tasting as you go and make changes to recipe that fits yours and your loved ones taste buds.
Baked Macaroni and Cheese | How To Make Creamy Macaroni and Cheese #onestopchop
Mac n Cheese better had been on the dinner table tonight. Here is mine. YES I USE EGG... tell my grandma she wrong. YES I used velveeta... tell my grandma to her face that she wrong ????
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Broccoli cheese bake | Easy, cheap and best recipe
How to make the most amazing broccoli cheese bake recipe. This recipe is extremely easy, cheap and fun to make, making it a winner for the perfect side dish to a huge variety of different main courses. This recipe is also incredible being served alongside a turkey and/or ham for the festive season of Christmas and Thanksgiving. Please sit back, relax and enjoy.
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Ingredients -
Broccoli -
1 1/2 Tbsp (30ml) - Olive Oil
950g (2.1lbs) - Broccoli, Cut Into Florets, Stalks Trimmed & Sliced
Seasoning To Taste
Béchamel (White Sauce) -
100g (3.5oz) - Unsalted Butter, Cubed
100g (3.5oz) - Plain All Purpose Flour
880ml (880g) - Full Fat Milk
100g (3.5oz) - Gruyere Cheese, Freshly Grated
120g (4.2oz) - Matured Cheddar Cheese, Freshly Grated
1/2 tsp (0.2g) - Nutmeg, Freshly Grated
Seasoning To Taste
Notes -
Storage -
This can be placed into the fridge for 4 days and it can also be frozen for up to 5 months.
After the béchamel sauce has been added to the broccoli this can also be stored in the fridge for up to 2 days before cooking. Remove it from the fridge 30 minutes prior to cooking.
Reheating -
Place it into an oven set at 180.c - 350.f and bake for 10 minutes or until hot through the centre. Alternatively, it can be placed into the microwave.
#vegetbales #broccolicheese #cheesebake
Gougeres - French Cheese Puffs (Appetiser!)
Gougeres are French Cheese puffs that are the cheesy, savoury version of profiteroles. They're served with pre dinner cocktails, finger food at parties, and with meals to dunk into soups and stews. Everyone goes nuts over them!
Simple to make, they reheat 100% perfectly - but the best part is smugly telling your friends they're French, darling (I hear this in a posh British accent).
The Best Mac and Cheese You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making the restaurant-style macaroni and cheese you love at home. Learn the techniques necessary to raise your game with this comfort food classic to professional levels of gooey, cheesy goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Let’s Make Some Mac
0:31 Chapter One - Béchamel
4:04 Chapter Two - Pasta
5:20 Chapter Three - Finishing
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday
The Best Mac and Cheese You'll Ever Eat | #SoulFoodSunday - The Best Mac and Cheese You'll Ever Eat - Are you looking for the best mac and cheese you'll ever eat? Look no further! In this video, we'll show you how to make the ultimate mac and cheese recipe.
This mac and cheese recipe is absolutely delicious and will quickly become one of your favorite dishes. Whether you're a casual dine-in at home chef or a 5 star chef, this recipe is sure to please. So don't wait any longer, put this recipe into action and enjoy the best mac and cheese you'll ever have!
Get the printable recipe:
Ingredients:
1 lb. Elbow Macaroni
1 lb. Monterey Jack Cheese (block cheese, shredded)
1 lb. Sharp Cheddar Cheese (block cheese, shredded)
1 tbsp Creole Kick (Creole Seasoning)
2 tbsp All purpose Flour
2 tbsp salted Butter or Bacon Grease
2 cup Whole Milk
All Purpose Seasoning:
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