You Suck At Cooking | Creamy Macaroni and Cheese - You Suck at Cooking (episode 133) @yousuckatcooking | Uploaded September 2021 | Updated October 2024, 6 days ago.
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My favorite part of macaroni and cheese is the macaroni and also the cheese.
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00:00 Homemade Macaroni and Cheese
00:39 Cheese Sauce
02:29 How to capture a wild scallion
RECIPE
2 cups macaroni, boil it in pre salted ocean water (or post salted tap water no you can’t actually use ocean water) according to the instructions minus a minute probably.
2 tablespoons butter melted in sauce pan on low
2 tablespoons flour tappety tapped into the pan while whangjangling until smoothly combined and cooked for a couple minutes
1.5 cups milk slowly added and it will clump then eventually smooth and I hope you haven't stopped whiskjangling
½ teaspoon of salt
pepper pepper pepper
1 teaspoon dijon or mustard powder
¾ teaspoon of garlic powder
¾ teaspoon of chili powder
Or just go buck wild and add more as the amount I've added doesn't really do justice to the STELHOOI method
Keep whangjangling that until it thickens
1 to 2 cups of shredded sharp or old cheddar, depending on how much of a maniac you are, whangjangle that in and kill the heat...
Then use your syringe to inject each noodle with cheese sauce and feel proud
Use code YOUSUCK14 to get up to 14 FREE MEALS across your first 5 HelloFresh boxes, plus free shipping at bit.ly/3ikb3Dt
My favorite part of macaroni and cheese is the macaroni and also the cheese.
Subscribe: bit.ly/1HuynlY
instagram.com/yousuckatcooking
twitter.com/yousuckatcookin
yousuckatcooking.com
00:00 Homemade Macaroni and Cheese
00:39 Cheese Sauce
02:29 How to capture a wild scallion
RECIPE
2 cups macaroni, boil it in pre salted ocean water (or post salted tap water no you can’t actually use ocean water) according to the instructions minus a minute probably.
2 tablespoons butter melted in sauce pan on low
2 tablespoons flour tappety tapped into the pan while whangjangling until smoothly combined and cooked for a couple minutes
1.5 cups milk slowly added and it will clump then eventually smooth and I hope you haven't stopped whiskjangling
½ teaspoon of salt
pepper pepper pepper
1 teaspoon dijon or mustard powder
¾ teaspoon of garlic powder
¾ teaspoon of chili powder
Or just go buck wild and add more as the amount I've added doesn't really do justice to the STELHOOI method
Keep whangjangling that until it thickens
1 to 2 cups of shredded sharp or old cheddar, depending on how much of a maniac you are, whangjangle that in and kill the heat...
Then use your syringe to inject each noodle with cheese sauce and feel proud
