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

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  • Published on Feb 19, 2019
  • 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: www.bonappetit.com/recipe/adult-mac-and-cheese
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    Molly Makes Mac and Cheese | From the Test Kitchen | Bon Appétit
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Comments • 3 551

  • Jay Matchen
    Jay Matchen 15 hours ago

    STOP saying black pep...i don't know why it's just annoying!

  • Alethia Cruz
    Alethia Cruz Day ago

    I’m going to try it on a Friday as well... is it destiny?

  • Sam Van Pelt
    Sam Van Pelt Day ago

    this the most white people mac n cheese recipe i have EVER seen.

  • Thales
    Thales 2 days ago

    Just a point about the opening. Any mac and cheese is adult mac and cheese.
    As much as I love the BA staff, they have a big tendency to subtly shame people for low effort or low cost cooking. Use prepackaged stuff, use dried herbs, make cheap easy meals, don't feel like you have to make every meal with care, time, or expensive ingredients.

    • Dark706
      Dark706 Day ago

      She literally says there’s nothing wrong with normal Mac n cheese
      Get over yourself

  • tokinnasian
    tokinnasian 3 days ago

    I'm still waiting for the day that white people realise there are more seasonings that exist THAN SALT AND PEPPER. 👏🏼👏🏼👏🏼

  • walter cabell
    walter cabell 4 days ago

    Pecorino woolly mouth? Clueless queen!

  • Laura Galvan
    Laura Galvan 6 days ago +6

    Why is no one rejoicing over a homemade Mac and cheese recipe that doesn't require starting with a freaking bechamel sauce?? This recipe is gold

  • chowner
    chowner 6 days ago

    How much to be my personal chef?

  • Elisheval
    Elisheval 7 days ago

    Too complicated for mac and cheese

  • DarkTech13
    DarkTech13 9 days ago +3

    Title should be: "Molly Makes Adult Shells and Cheese."

  • Thom
    Thom 9 days ago

    Is a nice upgrade from annie's shells and a nice base recipe. On its own it's a little too basic imo and prob not worth investing in real parmigiano reggiano for. I used a cheaper block parmesan, grated the second time and it was also good. Might try blending other cheeses in the future. Was not too salty even with the pasta water. The heat from the pepper was noticeable but I really liked it.

  • Jeonghannie
    Jeonghannie 9 days ago

    Is the unseasoned mac n cheese video deleted

  • C
    C 17 days ago

    NICE

  • Juan Ignacio  Gonzalez Calabro

    I love how she cuts words into smaller words. It's so endearing

  • Rob77896
    Rob77896 18 days ago

    I love pasta !

  • pattypink
    pattypink 18 days ago +2

    Nope......stove top kisses Mac and cheese 😘 for me please !!!!

  • Daniel Truong
    Daniel Truong 18 days ago +3

    Molly is the cutest chef on BA. Love watching her cooking videos

  • Kaitlyn
    Kaitlyn 19 days ago

    Could you substitute coconut oil for butter in the sauce if you prefer or would that make the texture weird with how much water is also in it?

  • Larry Mayfield
    Larry Mayfield 19 days ago

    First time using a blender, Molly? lol That look of surprise when the parm jumped was priceless!

  • john alt
    john alt 20 days ago +1

    YOU, SHOULD'VE ADDED SOME FINELY CHOP PARSELY OR CULANTRO TO THE PASTA WHEN YOU SERVED IT ON THE PLATE.

  • john alt
    john alt 20 days ago +1

    I WOULD LIKE TO TAKE YOU HOME WITH ME SO YOU CAN BE MY CHEF AT HOME.

  • john alt
    john alt 20 days ago +1

    CUTIE PIE MOLLY, I LIKE YOUR JUMPSUIT APRONS.

  • Angely Ortiz
    Angely Ortiz 22 days ago

    Two questions for anyone who’s tried this recipe:
    Can I use 2% instead of whole? Never really like whole milk and don’t want to buy something just to use a small amount and never again.
    And does it have to be a Dutch oven? Can I use an alumni Caldero Pot?

  • Lucy CH
    Lucy CH 23 days ago +1

    I love Molly, she's kinda like a modern day Phoebe buffay

  • John 17
    John 17 25 days ago

    This is basically alfredo parm. lol

  • Lily Is Awesome
    Lily Is Awesome 25 days ago

    molly always makes pasta recipes 😂

  • Zaria Stallings
    Zaria Stallings 26 days ago

    I love Molly and BA but for some reason, this just looks so bland...

  • Doodlebob108
    Doodlebob108 26 days ago +7

    People are so picky "oh it's not Mac and cheese cuz blah blah blah", you know if you wanna get technical, it's not Mac and cheese unless it's made with macaroni noodles. But I bet you still call your shells and cheese Mac and cheese.

  • Holmesy87
    Holmesy87 26 days ago

    Molly: ...this Dutch oven.
    Me: ewww.

  • Gilbert Chung
    Gilbert Chung 27 days ago

    4:23 does anyone else hear that “yip”?

  • Matthew Wright
    Matthew Wright 27 days ago +1

    It never feels like Mac and Cheese if you use parm. I needs to have some sort of cheddar in it.

  • PumpJack McGee
    PumpJack McGee 27 days ago

    What if you only have Skim milk? Can you add some mozzarella to the mix to fatten it up a bit?

  • Alex RPB3
    Alex RPB3 27 days ago

    Finally got a chance to make this, but instead of a nice emulsified sauce, I got chunks of melted cheese. It did taste nice though. Not sure what went wrong. Any tips anyone?

  • Michal kralčák
    Michal kralčák 27 days ago

    suns out guns out :D someone is watching archer

  • MaiChi Nguyen
    MaiChi Nguyen 28 days ago +2

    The entire video just radiates stoner energy and i am all for it

  • 50,000 Subscribers without videos

    Yo can I sex her

  • bar11bar
    bar11bar 29 days ago

    There is no mac and barely any cheese soooo try again.

  • CynAnne1
    CynAnne1 Month ago +4

    Save those packets of 'dried cheddar', though (especially if they're 'Annie's')...they can be added to almost anything (casseroles, dip, soup, etc.) when you're pressed for time. ⏰😊👍

  • Joshua Bui
    Joshua Bui Month ago

    did they hate it? why didn't they show the reactions?

  • 21MarketaDiva
    21MarketaDiva Month ago +2

    Is this the vid from kalen 🤣🤣🤣✌

  • Betty Cocker
    Betty Cocker Month ago +1

    Adult mac and Cheese in my house will pin you to the couch for two days.

  • Peter G
    Peter G Month ago

    Didn't even show the reaction from the people who ate 10:29. This tells me it sucked.

  • Hendri Nel
    Hendri Nel Month ago

    Is there any way to make this without cheese (yes i know its mac and CHEESE but i cant eat cheese)

    • Kaitlin Deahl
      Kaitlin Deahl Month ago

      Hendri Nel it would be really gross without cheese. If you can use a cheese substitute (soy cheese, vegan cheese etc) that would be fine

  • Emily S
    Emily S Month ago +8

    I went and made a box of Annie's shell mac and cheese after watching this.. I definitely don't have the money to go buy that much fresh parm

  • Jeff Forbess
    Jeff Forbess Month ago

    Does the low heat keep cheddar from granulating as well?

  • Jess
    Jess Month ago +1

    Molly ruins Mac and cheese

  • KiickrOcksz
    KiickrOcksz Month ago +2

    The whitest mac and cheese is more like it.

  • Dewdrop-Steph R
    Dewdrop-Steph R Month ago +5

    7:05 - I have a complete heart attack when the towel is so casually thrown onto the STOVETOP!

  • Sonya Willis
    Sonya Willis Month ago +2

    I love the idea of this dish. I'm making it as a side to some chicken today. I'm the only one in my house that likes cheese, so adult pasta for one! I'm adding a little white wine and splitting the cheese between mozzarella and parmesean. I enjoy parmesean, but it would be overwhelming to me.
    Super interest in what Chris thought about it. It had nothing to do with it being similar to pepperino lol

    • Sonya Willis
      Sonya Willis Month ago

      It's like two ingredients away from Chicken alfredo. Just do the chicken alfredo.

  • Dirk Diggler
    Dirk Diggler Month ago +2

    Chris in there throwing a little shade at the end lol

  • Maggie Grace Webb
    Maggie Grace Webb Month ago +2

    So, what if your sauce does break? Can you just heat and stir it till it comes back together?

    • crystal fumes
      crystal fumes 28 days ago

      You might struggle a bit, but doing that has worked for me in the past !

  • sonicliberation
    sonicliberation Month ago +1

    A blend of Manchego/Gruyere work for me.

  • Marc D2
    Marc D2 Month ago

    She's whack..........

  • Matthew Marcinko
    Matthew Marcinko Month ago

    *"Adult* Mac & Cheese" 😂

  • James Dooling
    James Dooling Month ago

    Was that Tommy with the, "beautimas?" Why does such a young man remind me of my 91yo Mimi?

  • rashid almazmi
    rashid almazmi Month ago

    I am 100% sure it taste delicious but it looks a little sad though .

  • IdkMaybeShawn
    IdkMaybeShawn Month ago +1

    this is going to come out closer to something that most people would identify as an alfredo sauce

  • Oliver Quinn
    Oliver Quinn Month ago +1

    i’ve made this recipe a bunch. i hand-grated the cheese the first time, god it sucked.

  • We are Venom
    We are Venom Month ago

    What the heck is adult Mac n cheese!! Mac n cheese is Mac n cheese 😑

  • ACTIONS 〉words
    ACTIONS 〉words Month ago +1

    The reactions👀

  • Wao Zu
    Wao Zu Month ago +1

    That's a waste of salt. A lot of the salt gets left behind in the water IF you add it when it's just boiling water. If you add salt when you have already dropped your pasta and the water is back to a boil (which is the way Italian chefs do it) you'll need way less salt, and the pasta is going to be perfectly salted. Peace.

    • dexterhawson
      dexterhawson Month ago

      @Wao Zu thanks. I have a couple of more questions then. If the heat dissolves some of the salt are you saying it doesn't dissolve the other? If by dissolve you mean reduce the amount of salt what does that salt go exactly? I was always under the impression you add salt when the water is at boiling because salt increases the time it takes water to come to a boil. It's just quicker to salt your water when it's a boil. The less time the pasta is in salty water would also mean less time for osmosis. This is all clearly laid out in salt,fat, acid heat. An award winning cook book based around technique.

    • Wao Zu
      Wao Zu Month ago

      @dexterhawson The difference resides in the quantity of salt one needs to use to properly season pasta, a certain proportion of salt gets dissolved by the heat accordingly to how long it's going to stay in hot water, and the pasta is never going to absorb all of it. In fact, here they are adding a ton of salt but the pasta is not going to be overly seasoned. If you add salt when you have already dropped the pasta the noodles are going to absorb the same amount of salt and you don't need to add that much, because it will spend less time in hot water, thus dissolving less. I hope that was clear xD

    • dexterhawson
      dexterhawson Month ago

      I don't understand why there would be a difference?

  • DavidisaFreeak
    DavidisaFreeak Month ago

    i made this and honestly? not satisfying. give me a box of annie's any day.

  • Dylan Mohan
    Dylan Mohan Month ago

    6:13 why is no one talking about the _mouthfeel????_

  • Ian h
    Ian h Month ago +3

    I love how the comments on BA's website for this recipe are all along the lines of "i made this recipe and my tongue shriveled up and fell off from the salt"

  • scooby660816
    scooby660816 Month ago

    Consider using full words when describing ingredients. Not everybody watching is a native English speaker and this presents an unnecessary challenge when watching your videos.

  • xolauren1218ox
    xolauren1218ox Month ago +1

    I love her Kraft singles moment at the end. "You do you" 💗

  • yaj z
    yaj z Month ago

    I see Molly and i watch...

  • Red Shabaa
    Red Shabaa Month ago

    I love it

  • compendious succient

    You need mozzarella and no where near that much butter. You can’t make food that if you consistently eat it will kill you

  • Corey Aved
    Corey Aved Month ago

    I counted 2 pots :)

  • Terasha Miller
    Terasha Miller Month ago

    Only basic white people are going to make this

  • Terasha Miller
    Terasha Miller Month ago

    That look watery and nasty AF

  • Sebastian c
    Sebastian c Month ago

    I see two pots

  • b more
    b more Month ago

    I'm so underwhelmed with this video.

  • DobaDoh
    DobaDoh Month ago

    Wow I actually watched this before I went to bed, woke up the next day and made it