Molly Makes Macaroni and Cheese | From the Test Kitchen | Bon Appétit

Molly Makes Macaroni and Cheese | From the Test Kitchen | Bon Appétit

Join Molly Baz in the Bon Appétit Test Kitchen as she makes adult macaroni & cheese! It’s just about as easy as opening one of those little boxes of shells and powdered sauce—and a whole lot more delicious. Our super-quick stovetop mac and cheese borrows from the method for a classic cacio e pepe pasta, but with a bit of milk to make it extra creamy. No béchamel, no baking, just pure dairy-on-carbs joy.

Check out the recipe here: https://www.bonappetit.com/recipe/adult-mac-and-cheese

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Molly Makes Macaroni and Cheese | From the Test Kitchen | Bon Appétit

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91 Responses

  1. _Bob McCoy says:

    *_Kraft Dinner has left the chat_*

    • Cornbread Millionaire says:

      Ha! My version is Homemade Macaroni and Three Cheeses. Sauce is made with Black Rind Hoop Cheese and a secret ingredient that makes sauce creamy and cheesy. Never, ever a drop left whenever I serve it. Awesome soul food! See recipe video on my channel @CornbreadMillionaire. ☺️☺️💕☺️💕💕 Love from a determined Youtuber in Georgia (USA) working to reach 10K subs!

    • Astrid says:

      _Bob McCoy never.

    • Christopher Jensen says:

      at least she gave a shout out to all the folks that like kraft cheese at the end

    • mitchy bitchy says:

      Thats not mac and cheese

    • MrChadsimoneaux says:

      We wouldn’t have to eat Kraft dinner! But we would eat Kraft dinner…. we’d just eat more! And have like, really fancy ketchups with it…dijon ketchup!

  2. Kabe Sears says:

    Brad? Vinny? Y’all still there buds?

  3. Kris Kat says:

    Its an adult mac and cheese because she measured the cheese…

  4. blahblahblah9267 says:

    Ummm all mac and cheese is adult mac and cheese

  5. crystal fumes says:

    That looks like a mix between mac and cheese and Alfredo

  6. Colin Bartlett says:

    This “one pot pasta dish” involves 2 pots. Just sayin’.

  7. Simply Orange says:

    Moll “never says the full name of ingredients” Ba

  8. halsti99 says:

    when you said “adult” mac and cheese.. i was expecting booze.

  9. Moxie Beast ASMR says:

    Molly’s recipes have been consistently great for us. Can’t wait to try this.

  10. Bryce Walburn says:

    I love my mac and cheese with parm, black pep, bu, mi and pa wa!

    • I can survive university. I'm Rachel! says:

      ehhhmakarena

    • Cornbread Millionaire says:

      Wow! My version is Homemade Macaroni and Three Cheeses. Sauce is made with Black Rind Hoop Cheese and a secret ingredient that makes sauce creamy and cheesy. Never, ever a drop left whenever I serve it. Awesome soul food! See recipe video on my channel @CornbreadMillionaire. ☺️☺️💕☺️💕💕 Love from a determined Youtuber in Georgia (USA) working to reach 10K subs!

  11. Kaba Diawara says:

    I’m glad people are finally talking about the mouthfeel.

  12. gizanked says:

    I made this the other morning but instead of making the cream sauce that way I left out the cheese and pepper and used cold milk. And I substituted fruity pebbles for the pasta shells. 5 stars will cook again.

  13. SiDarTanto says:

    So did Emily and Chris not like the pasta? Cause ya’ll cut their reaction lmao

  14. FOOD by Lyds says:

    Love Molly shes gorgeous 😍

  15. jmcrofts says:

    That parmesan in the blender trick is a GAME CHANGER!!!!

  16. Marco DRT says:

    I bet Brad could add Mac n Cheese in a jar and let it ferment for a month and it would taste absolutely delicious

  17. Jonathan Wee says:

    Bechamel has left the chat

  18. Donar says:

    3:11 “There is milk in it, so we can’t call it Cacio e Pepe”
    Well, there is no Macaroni in it and yet you’re calling it “Mac & Chese” 😀

    Anyway, this looks super simple and delicious …

    • fordhouse8b says:

      According to Wikipedia, “In North America, the word “macaroni” is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes.[3] In Italy, the noun maccheroni refers to straight, tubular, square-ended pasta corta (“short-length pasta”). Maccheroni may also refer to long pasta dishes such as maccheroni alla chitarra and frittata di maccheroni, which are prepared with long pasta like spaghetti.” Notice the use of the word often (as opposed to exclusively), and also the how in Italy there is a fairly wide definition of the term, and that even this definition is completely ignored at times. Definitions change over time, and also changes as words are borrowed into from one language to another. The word maccheroni itself may be derived from an Greek word for a barley broth served to commemorate the dead, or more generally from the medieval Greek term for a dirge, and by association, used for foods served at funerals. Another theory is that it comes from the term maccare, meaning to fund or crush. Similarly the word pasta comes from a Greek word for barley porridge. Clearly the Italians themselves have radically altered the meaning of a word they themselves borrowed from another language. So yes, we can refer to ‘pasta shells and cheese’ as ‘mac and cheese’ anytime we feel like it.

    • Amy Johnson says:

      I think it’s funny that we’re having this discussion and yet what most people in the US know as mac and cheese is made with powdered cheese, and with macaroni that is processed to cook more quickly, ruining its texture. We’ve already destroyed mac and cheese, people. This is like arguing about the finer points of songwriting while listening to top 40.

    • Ken Shaw says:

      +Ay-dee AM Classically macaroni just means any dry pasta, this is why all packages of pasta made, maybe sold, in the US say macaroni product. It can also refer to any tube pasta.

  19. SDSBBQ says:

    *First time using a blender?*

  20. Luke Meier says:

    I mean this looks good but is it really Mac and cheese with parm being the only cheese? It’s more like a shells with Alfredo. It would be a better Mac with like a sharp cheddar in a bechamel or something. Regardless this looks delicious but it’s more of an Alfredo.

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