The Ultimate Macaroni and Cheese - Chef Jean-Pierre

well hello there friends another fabulous video and today this is my mac and cheese it's not just your grandma mac and cheese or maybe she was a fabulous cook this is my mom mac and cheese it's got brie cheese cheddar gruyere white truffle it's an amazing macaroni and cheese remember if you like the recipe subscribe ring the bell and give us a thumbs up okay friends today i'm making my macaroni and cheese i have to make my macaroni and cheese because i've seen so many recipes there mama me this is so simple right this is

a classical bechamel uh then we're gonna add cheese to it so it becomes a marinade sauce what kind of cheese that we're gonna add brie cheese parmigiano vagina gruyere cheese and cheddar cheese we're going to add a little bit of all of them and we're going to add some white truffle order from alba italy that is absolutely beautiful and then we're going to put a fresh breadcrumb and we're going to bake it this is going to be the best macaroni and cheese you've ever had in your life i promise you and it's very simple to

make you can all make it all right first we're going to clean debris when you get debris it comes in with a i don't need that much bree already because i have a lot of the other cheese also but i like a a a moist cheese it really really really contributes to some nice moisture on the recipe and what i'm going to do is i am going to peel the rhyme of it this is a really cool trick to remove the rhyme of a brie you see look look what you're doing you just take your

vegetable peeler and you peel it right off but the reason why it's spilling right off right there it's because i got the the debris kind of uh um i put in a freezer for a little while like for a half hour or so you see and it made it easy to peel it right you see and i mean you know after removing the rhyme of debris there's nothing wrong with it it certainly is edible i eat it all the time but in a macaroni and cheese it just um creates some uh some crust it's not

really attractive so i take it off all right but it's up to you you can do whatever you want with it you don't even have to it's still a little cold you see you don't even have to put brie if you don't want to put brie in your macaroni and cheese but um i buy a triple queen brie on top of that triple cream so this is really really really delicious brie and we're gonna put it in in a minute all right let me just clean up and then we're going to get going okay so

now first thing we do is uh we're going to put a little bit of butter on the pan just a little bit of butter and maybe a lot a little bit more i'll publish the exact recipe there's never enough butter i published the exact recipe on our website so you can go and check it out over there we got a little flour in there and we're gonna make a roux and we're going to cook this and then we're going to put some milk you could put cold milk or you could put a hot milk it

doesn't really matter and then we're going to melt the cheese the noodles i'm using the elbow macaroni and because the elbow macaroni is that as far as i'm concerned that's really the only way to make a macaroni and cheese is the elbow macaroni everybody uses different kind of pasta use whatever makes you happy i think it's more classical and traditional to use the elbow macaroni they are already cooked a little bit al dente but not too well dented because they're not gonna cook that much in the oven you know the sauce is gonna be cooked

so the pasta are not gonna cook that much so don't don't undercook them because you think they're gonna cook in the oven they're not the sauce we're going to make is going to be fairly liquid i like it to be a little more liquid because the pastas are still going to release a little bit of starch and i don't know about you but i do not like pasty macaroni and cheese i like it when it's a little liquid so it's not pasty at all we're going to put the white truffle roller for marble italy you

don't have to do that later but if you like truffle flavor this is amazing this is a beautiful white truffle oil from about you can get it on our website if you like it it's really wonderful if you're going to buy a truffle oil make sure you buy a really good one because there's a lot of crap out there so look guys a little flour in there we're making a roux you see this is just the rules very simple nothing complicated no flour little butter so far you can all do this right but every time

i always stay everybody cooking is simple friends this is not complicated we're going to cook this just for a minute or so not too long just a little bit i want to try to cook them remember whenever you put flour so cook it at low heat so we don't burn it um you want to cook it you want to cook the flour flour needs to cook if you don't cook flour it tastes like glue you know it really does taste like glue yeah you have to cook it and so that's why you put the flour

at the beginning of it and this is just a cook root we don't want to cook it to be too dark because then we're going to burn the milk protein so we don't want it to be too dark we just want it to be just gently cooked right there and then we're going to put the milk in here it doesn't look like the milk is very hot so but it's okay it'll be just fine and what i'm going to do is i'm probably going to grab a whisk because we're going to reduce this a little

bit i'm going to rub grab a whisk talking about a whisk size matter of mamma mia look at this thing all right so we're going to put a little bit of milk in here friends all right we're going to cook this together and then we're gonna cook it for a while you see right there here we go right so now what we're gonna do we're gonna cook this we're gonna cook this until it's a little thick the whisk help you at the beginning avoid the lumps that's all that's the only reason why you're putting it

in with a whisk but you could certainly do you add it as long as you have as long as milk you need see look look look you add as much milk as you need to make a nice you see look there's no lumps whatsoever it's beautiful smooth already you know another thing you could add in a recipe like this friends is a little goat cheese if you like goat cheese i make some time with goat cheese with some sun-dried tomato sometime i sauteed mushrooms and put it in there but if you don't like mushroom you're

not going to do it you could put ham in a macaroni and cheese you could put lobster i make it with lobster it's delicious with lobster you gotta cook your lobster first see you gotta cook it until it's nice you see how smooth it is look how beautiful that looks you see that looks absolutely beautiful we're gonna cook it just a little bit longer and then we're gonna put our cheese in there we're gonna melt our cheese until it's nice and smooth you see we're almost there friends oh yeah look at the brie in there

oh yeah baby yeah when last time you put brie in the macaroni and juice you don't have to do that okay a little bit of gruyere i have a beautiful gruyere right there and now we're gonna put a beautiful cheddar cheese oh baby shake it up little cheddar cheese right there right so far it's looking good on fire it's looking really good oh yes it is we're going to melt all this i want it to be smooth i want to be smooth like a baby's butt really really really really really smooth okay friends that's what

i'm looking for smooth smoothness i don't want any any uh cheese that is not mad and of course we're gonna put some parmigiano vagina okay just a little bit of parmesan measure carefully yeah you notice i'm not measuring anything you want to measure your measure okay if i were you i wouldn't be measuring look at this i wanted to be a little more liquid than this this is way too thick but the cheese is not melted yet so let's wait before we do anything oh another thing you got to do friends you put a little

bit of pepper in there right now nobody's supposed to put white pepper my mom would not be happy of putting black pepper in there but uh i'm gonna she's not here no i shouldn't say thank goodness she's not here but if she was here she would not be happy so look look we're gonna put um we're gonna put a little bit of uh we're gonna wait on the salt just a little bit just a little bit you see you see right now it's still a little too thick oh no nutmeg fresh nutmeg you know fresh

nutmeg use uh use the the one your grandmother gave you 20 years ago don't taste like nothing fresh nutmeg okay it's no big deal it's a nut then you're grinding look look look check this out check this out look at the part look at that pot see fresh nutmeg now if you ever never had fresh nutmeg before you test it let me tell you something it has nothing to do with the one you have in your cupboard for the last 20 years you still think it tesla nutmeg it don't taste like nothing all right look

folks i'm almost uh my breeze almost melted i want it to be totally totally smooth as silk okay i am not and right now i'm still a little thick you know this you see look still a little thick and not smooth not smooth i'm not smooth yet why am i not smooth because the cheese is not completely melted yet i'm going to put a little bit more milk when in doubts let's see you in dance instead of making it too thick make it too thin too thin is never going to hurt you i promise you

dog thin is never going to help you not hurt you but too thick pasty macaroni and cheese open up a blue box for that you know i never had a blue box i heard about it but i never had one we didn't have this growing up you know i grew up my mom was italian but i tell you what i didn't make macaroni and she's in france so we didn't make it this way anyway i don't remember how she made it but um i don't think we made it this way look look it's getting nice

and smooth it's getting nice and smooth all right look look look look but it's not smooth enough for me no sir it's not so you know what i like to do because somehow um one of the cheese don't want to melt so i'll tell you what i'll do i bring in the guns i bring in the big guns if i have to i bring in the big guns i bring the immersion blender i'll show you you watch i want it to be smoother silk see so look when you and that just go like this i

want it to be so smooth you know in the meantime the flower is cooking everything is cooking so we're doing pretty good you see wanna be smooth smooth smooth oh yeah baby that's what i'm talking about right there that's what i'm talking about right there let me put this over here you think it's going to stay right here stay say look look look bam check it out look at this friends look at this look at this look at it look at this you see right there here's what i'm talking about right there look look only

spec we see the black pepper uh sorry mom uh and the um and uh and uh nutmeg if you don't want that just don't put them in okay i gotta test it i gotta test it i gotta test it because i'm not putting my macaroni in there until i test this look at this oh yeah baby look at this usually i take a little spoon but i'm gonna take a big spoon for this one oh oh mamma mia this is amazing i'm telling you you make this you're not going to believe it okay so what

do we do now we got a cook pasta let me just smooth some of the stuff out of the way so i can plate everything friends right there look i'm just gonna do this this this this put a little bit of a white truffle oil you put as little or as much as you want or this okay some people don't like it they think it's not good let me tell you something this is truffle oil then it's made like they make tea they slice white truffle they fuse it like they make tea for three days

and they remove the white truffle this is this is amazing this smells like [Music] i love this stuff so here we go all right mix it up really good you see look it's liquid okay make it whatever you want i want a liquid okay i don't want it to be thick i'm not interested in sickle so look look i got my macaroni right there macaronis are cooked so now i'm going to take my sauce and don't leave any of the sauce and don't worry if it's a little liquid if you think it's going to be

too liquid it's not going to be too liquid i promise you i promise you it's not going to be too liquid this is a macaroni and cheese friends this is a macaroni and cheese look at this look at this oh yeah baby you see you see you see that's the way i want it yeah oh yeah baby this is what i'm talking about right there you see look how beautiful that is this is it right there you mix it up really good now okay take your time take your time take your time mix it up

real good now oh yeah you see you see so if you think it's too liquid don't think that think again think again it's not too liquid we're not gonna put it in a lasagna pan i got a lasagna pan right there and a lasagna pan friends has been buttered as you can see there's butter in a lasagna pan i'm going to put that in here just like this just like this do you think there's extra maybe maybe not oh we did good look at that check it out oh yeah what do you think it'll go

in there it'll go in there let's put it all in there oh maybe not maybe not i want i don't want to make it sloppy so this right there we'll just have to eat that separately friends now we're going to take a fresh wacom i'm going to put right on top of it just like this now you know it's in that brick home you know it's going to be delicious you know you can also add some bacon bits in there it's also delicious i make it with bacon bits sometimes it's delicious make your own bake

a bit don't be buying a bacon bit crap they sell you at the store so here we have a friends look at this look at this look at this check it out oh turn the milk off here you go here you go here you go here you go you go right there now what i got to do put a little more reggiano on top of it on top of right there this is going to go in the oven friends and this right there is gonna be i promise you the best macaroni and cheese you've ever

had first i'm gonna clean my dish because i like it nice and clean i don't like to be sloppy looking okay sometimes it's difficult on camera but here we're good oh yeah baby i'm gonna put this in i'm gonna put this in the oven until it's beautiful golden brown and then we leave it together all right it's gonna be amazing i'll put it right in the oven okay i'm now gonna go get the mac and cheese i can smell it the whole kitchen smells amazing i'm telling you uh-huh oh yeah baby oh yeah check it

out i love those doors look at this look at this look at this look at this friends that's a mac and cheese yes sir it is look at this oh yeah now that's a mac and cheese on steroid you're gonna love this one okay so we're gonna cut ourself a little slice of the mac and cheese the corners are tough so i think we're gonna get it from here leave the corner when nobody's watching it's still going to be tough to do here you go that's the slice of mac and cheese voila this is my

macaroni and cheese [Music] you