INGREDIENTS BELOW
Indulge in comfort food heaven with Will’s mac and cheese with chicken skin and croutons recipe!Will shares his secrets for creating the ultimate creamy and cheesy macaroni dish.
Join us as we journey into the heart of comfort cuisine. Will’s expert guidance ensures every step, from perfectly cooked pasta to velvety cheese sauce and croutons and chicken skin.
Whether you’re a mac and cheese aficionado or new to the game, this recipe is sure to impress. From family dinners to big gatherings, it’s a crowd-pleaser that never disappoints.
So, grab your ingredients and prepare to dive into a bowl of cheesy goodness. Don’t forget to like, comment, and subscribe for more delicious recipes and culinary inspiration!
INGREDIENTS
500g Macaroni
50g Plain flour
50g Unsalted butter
500ml Full Fat Milk (roughly, to eye)
1 tbsp Mustard
50g French Gruyère
100g Red Leicester Cheese
25g Parmesan
1 tsp Salt
1 Medium Mozzarella Ball
Dash of sherry vinegar
1/4 Loaf of bread
Chicken skin
‘Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients’
Website: https://bit.ly/FallowWebsite
Book a Table: https://bit.ly/FallowBookings
Instagram: https://bit.ly/FallowInstagram
Twitter: https://bit.ly/FallowTwitter
38 Comments
0:28 the answer (to the color) is Annatto. And Spanish love to use it in their rice too. It's great. Red Leicester does the exact same thing.
I like to precook some diced cooking bacon. I normally add 3 cheese, 1 stilton, 1 smoked, 1 mild / mature cheddar. Haha spoiled my niece with it so much that she wants to cook it every time she comes over and now doesn't like eating it unless she's at mine. I didn't know adding too much to the béchamel could make it split, good thing to be careful of. I think my saving grace was never wanting to make the cheese too over powering.
Deep fried croutons… yeah pretty sure that's not normal lol
Great roux then he proceeds to straight up burn the top in the oven. I’m good off eating black charred Mac and cheese.
A lof of American at home mac recipes use a little bit of paprika in the roux to bring out some nuclear orange color. Cheers love the channel.
absolutely pornographic food basically. cheese. and then add a bit more. Thanks for the video!
Fantastic and packed with helpful tips. Guys big thank you – and I will get to your restaurant.
It doesn't have to be fluorescent. Just make it with good cheese, and presto! I'd take red leicester over cheddar anyway – except on very specific american classics.
Da Damn!!
Nobody in the US thinks box Mac and cheese is real Mac and cheese.
insanneee
Mach mal locker, es ist sogar stressig dir nur zu zuschauen.
This is a great recipe from Will but honestly, misses out on the sheer artery clogging mac and cheese that is made in many parts of the USA which cannot be beat.
adding crispy chicken skin is just cheating 😆 skip the noodles i just want the skin. in masses.
I'm pretty sure the cheese you are asking about is Velveeta cheese…
I add a touch of saffron or turmeric just to enhance the color
Annotto is what turns it that orange color.
gross
The same thing that colors red Leicester colors Kraft Mac and cheese.
Stick of butter slightly brown. Cup of cream. Handful of Gouda and sharp cheddar each. Add noodles. Easy peasy. And kids rate 10/10.
The POV view is 👌🏼
Heston Blumenthal. You don't need a roux. Look it up.
The matt jones of cookin
Wisconsin, over the pond, here: Please don't refer to "American" cheese as cheese. It is a cheese PRODUCT. It is not cheese. Thank you.
🔥🔥🔥
looks fantastic, I'll make it tomorrow, ill put crumbled chicken thighs instead of bread crumbs and broccoli
Parmesan what the hell. Who wants vomit cheese in this dish?
holllly hell the crushed up crispy chicken skin on top is such a good idea I've never thought of
Will Italians approve?
Never from a box…equal parts cheddar and Colby (aka longhorn) is the combo I grew up with…I do love your riff on Anthony Bourdains’s Mac n Cheese tho!
I'm wanting to do a fancy version of this for a Friendmas Christmas dinner but with gnocchi and truffles. Do you think this would work?
You forgot the most important part! Before you put it under the broiler, you have to put a layer of shredded cheese to make a gooey top of cheese to top it off!!
The roboCoup grater is so useful. Always use it for pave cheese. Or if line needs to grate a fk ton of grana padano etc.
American Cheese is actually Swiss but patented by a Canadian in the US and Swiss cheese is actually American if its not originally from Switzerland… also, sodium citrate is what makes American cheese basically melt at room temperature. If you cant find it in a store you can make is with baking soda and citric acid with a hint of water.
Insane calories
Plastic utensils, frayed at the edges. Paying for microplastics. Yuk
We in America make Mac and cheese on the regular. Boxed Mac and cheese is for picky kids and quick lunches. Don’t dare be bringing some boxed Mac and cheese to the cookout or festivities.
Could u insult all of the USA a bit more, mate? I didn't quite feel misunderstood enough. But. Then you clinched it by mentioning America again. If u dont kno how we make it here "in the states" maybe you should check before you start talking about it and boxes of mac and cheese. If u had googled recipes in the United States for Mack and Cheese, you might have come across a good bit of history. For instance, how many different cultures that have immigrated here have all brought their own ideas of what to do with many kinds of noodles and cheese. You will also very possibly find info about how If fed people in wartime and was/is a cheep way to feed a family when necessary. You are an inspiring chef. I've always liked watching your videos. Maybbe you should consider that your stores have convenience items in them too. On a trip to England, I noticed powdered custard in a tin. I have never brought myself to try it. I make my own from scratch just like your mack and cheese. Even if you meant no insult when u spoke your cooking has to do with you and your world, not the one o on the other side of the pond.😊
Tysm for such lovely videos. Most sincerely a fan!