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A TWEET IN OUR TWITTER HANDLE,
MASS APPEAL WWLP.
IT'S TIME FOR TASTE APPEAL.
IT MUST BE TUESDAY, BECAUSE
WE'RE MAKING A FAMILY STYLE
DINNER.
OUR WEEKLY SERIES CONTINUES.
WE'RE JOINED BY CHEF BILL
COLLINS HERE TO SHOW US HOW TO
MAKE A SIMPLE AND DELICIOUS MAC
AND CHEESE.
THIS IS A RECIPE THAT'S REALLY A
STAPLE IN EVERYONE'S FAMILY
RECIPE BOX.
IT REALLY IS.
IT'S GREAT, BECAUSE THERE'S A
LOT OF WAYS YOU CAN CHANGE IT,
CUSTOMIZE FOR YOUR FAMILY.
YOU CAN ADD VEGETABLES, PUREE
THEM IF YOU WANT, THEY'LL TURN A
LITTLE GREEN, BUT THAT'S FUN.
YOU CAN DO CHEESES.
THIS IS A TEMPLATE TO GET A MAC
AND CHEESE GOING YOU.
BOX.
THIS IS A COST EFFECTIVE WAY TO
DO IT, BETTER THAN THE BOX.
YOU SHOULD MAKE IT NICE AND
FRESH, BECAUSE IT IS VERY SIMPLE
TODAY.
A LOT OF PEOPLE ARE ON A GLUTEN
FREE DIET.
THERE'S A GLUTEN FREE ONE.
FIVE SERVED THIS AT PARTIES AND
PEOPLE SAY HOW GREAT IT WAS.
I SAY IT WAS GLUTEN FREE AND
THEY SAY REALLY?
HAVE.
SO STEP ONE, YOU'RE MAKING THE
REAUX?
THERE'S A ROUX, OR BESCHEMEL.
GREATED THE CHEESE, YOU CAN BUY
YOURSELF.
THAT'S MUNSTER AND CHEDDAR.
THEY DIDN'T ROOK, IT'S FLOUR AND
BUTTER.
YOU STIR IT AROUND, WHISK IT FOR
FIVE MINUTES.
THEN TURNING INTO A BESCHMEL,
ADDING WARM MILK.
IT JUST GOES IN.
SEE HOW IT'S.
YOU'RE SLOWLY ADDING IT?
SLOWLY ADDING IT AT FIRST.
IT'S CLUMPING UP.
ALL THE FLOUR IS KICKING IN.
YOU WANT IT TO BE HOT.
I JUST POPPED THE -- WARMED UP
THE MILK.
I POPPED IT IN THE MICROWAVE.
THE REASON YOU WANT WARM MILK,
IF I PUT COLD MILK, IT WOULD
TAKE LONGER TO HEAT UP.
THIS SPEEDS THE PROCESS.
NOW, ALL I'M GOING TO DO IS
OCCASIONALLY STIR IT FOR FIVE
MINUTES.
IT WILL THICKEN UP A BIT.
THERE'S NO RUSH, YOU DON'T HAVE
TO STAND OVER IT.
YOU CAN DO OTHER THINGS.
ALL YOU DO IS WAIT A BIT, SET
THE TABLE.
THIS WOULD BE LESS THAN 10
MINUTES.
TIMING.
OBVIOUSLY YOU'RE MAKING THE
MAKING THE ROUX.
WHAT ARE THE STEPS?
YOU DON'T HAVE TO BE A SLAVE
TO THE TIMING.
IT'S A VERY FOR GIVING DISH.
I COOKED THE PASTA.
IT'S STILL GOING TO BE WARM.
IF YOU DO IT AHEAD OF TIME,
THAT'S GOOD, TOO, YOU ADD THE
WARM SAUCE INTO THE CHEESE.
THAT'S GOING TO BE MELTING THE
CHEESE, THE HEAT FROM THIS.
IF YOU PUT THE WARM PASTA IN,
THAT'S FINE, TOO.
IF YOU PUT COLDER PASTA IN, IT
WON'T AFFECT IT.
IF YOU GET DISTRACTED OR HAVE
LEFT OVERPASS MISTAKE, YOU CAN
DO THAT, AS WELL.
DEFINITELY GOOD THE NEXT DAY.
IT ABSOLUTELY IS.
IF YOU DO HAVE IT THE NEXT DAY,
I SUGGEST ADDING OLIVE OIL TO
KEEP IT FROM CLUMPING.
FOR THE CHEESES, YOU CAN GO WITH
ANY KIND THAT YOU LIKE.
THIS IS A VERY NOT CALL IT A
MILD MAC AND CHEESE, BUT NOT A
SHARP ONE.
CHEESES.
I'M A LITTLE MORE TRADITIONAL
WHEN IT COMES TO MAC AND CHEESE.
WANT.
COLOR.
THICKEN.
I'M GOING TO POUR IT OVER THE
CHEESE AND MELT THE CHEESE.
ACTUALLY, I'M GOING TO POUR
IT INTO THE CHEESE RIGHT NOW.
THICK.
AND MELT THE CHEESE.
EXACTLY.
IT'S GOING TO MELT THE CHEESE.
NOW, YOU CAN STIR IT AROUND AND
ALREADY.
YEAH.
WE'VE GOT ABOUT A MINUTE LEFT
JUST TO GET THIS PART DONE.
ONCE THE CHEESE METS, YOU ADD
THE PASTA TO THE CHEESE?
IN.
WHO DOESN'T MIKE MAC AND
CHEESE BY THE WAY?
NOT ONLY DOES EVERYBODY LOVE
IT, IT CAN BE FOUR TO EIGHT.
ONE BIG SERVING?
YOU SIT DOWN WITH A GOOD
THAT WAY.
LIKE ICE CREAM.
YEAH, FOR DESSERT.
MODERATION.
BIT.
THANK YOU FOR SHOWING US HOW TO
TAKE IT THIS FAR.
THANK YOU SO MUCH.
WE'LL RETURN TO THE KITCHEN TO
WE'RE BACK WITH CHEF BILL
COLLINS, TO FINISH UP OUR MAC
AND CHEE
WE'RE BACK IN THE KITCHEN
FINISHING UP MAC AND CHEESE.
I CAN'T WAIT TO DIG IN.
LET IT COOL DOWN FOR A LITTLE
THAT'S SOMETHING WE SHOULD
POINT OUT.
IT'S REALLY HOT WHEN YOU TAKE IT
OUT OF THE OVEN.
DON'T PUT YOUR FINGERS IN THERE.
IT'S SCREAMING HOT.
IT WILL TAKE THE TOP OF THE ROOF
OF YOUR MOUTH OFF.
YOU WANT OH TO AVOID THAT IF
POSSIBLE.
YOUR GUESS AND YOU WILL NOT KNOW
THE DIFFERENCE.
YOU CAN GO WITH CORN OR RICE.
A LOT OF TIMES THEY'LL HAVE A
GREAT FLAVOR.
THE FLAVOR IS REALLY TAKEN OVER
BY THE CHEESE IN HERE.
IT'S MORE LIKE A VESSEL, SO
YOU CAN EASE THE CHEESE WELL.
YOU'LL BE EATING JUST CHEESE
SAUCE, WHICH IS GOOD, TOO.
THE SECOND PART IN MAKING THE
ROUX, IT LOOKS JUST LIKE MAC AND
CHEESE, A NICE THICK SAUCE TO GO
IN THERE.
IT'S VERY FORWARD TO DO.
WHEN ASHLEY WAS IN HERE, HOW
LONG DID YOU PUT THIS IN THE
OVEN FOR?
350 AND 15 MINUTES.
IN THE END, IT'S ALREADY COOKED.
THE CHEESES AND SAUCE IS READY
TO GO.
YOU'RE BROWNING.
I PUT PARMESAN CHEESE ON TOP AND
A LITTLE PAPRIKA.
YOU'RE JUST BROWNING THE TOP.
ALSO SEE IT BUBBLING AROUND,
BRING IT UP TO TEMPERATURE A
LITTLE MORE.
IT'S REALLY STRAIGHT FORWARD TO
DO IT THAT WAY AND JUST REALLY,
IN LESS THAN AN HOUR, YOU CAN
HAVE THIS ON YOUR TABLE.
SOUNDS FINE BY ME.
IF PEOPLE MAJOR MAKE THIS OFTEN, IT'S
AN EASY TO MAKE BASE.
THE FOUNDATION, THERE ARE SO
MANY DIFFERENT KINDS OF CHEESES.
YOU CAN MAKE IT ZIPPY, PUT IN
THE SAUCE, A LITTLE TOE BASS CO,
NOT TO HURT YOUR HEAD.
SO MANY VEGETABLES YOU CAN PUT
IN THERE, BUT COOKED VEGETABLES.
IF YOU PUT RAW ONES IN, THEY
WON'T HAVE ENOUGH TIME OR
TEMPERATURE TO PUT IN THERE.
IN THERE.
IF YOU HAVE LEFT OVER VEGETABLES
FOR ANOTHER DISH, YOU CAN JUST
PUT THEM IN.
SO MANY VARIATIONS, DEPENDS ON
EAT.
AGAIN, THIS IS JUST THE BASE TO
THERE.
VERY FAMILIAR FRIENDLY.
QUICK.
YOU SAID SURACHE SAUCE.
IT'S A HOT SAUCE, ONE OF THE
NOW.
IT'S OUT OF CALIFORNIA, I
BELIEVE AND A SMALL COMPANY AND
SAUCE.
SAUCE.
YOU CAN VIEW THIS RECIPE AND