Pumpkin Mac and Cheese MUKBANG + Recipe! 🎃

Heavy on that mac and cheese train! And since it's October, a pumpkin mac and cheese seemed extra fitting, wouldn't you say? This mac was SO different than the others I've made so far, and omg just as crazy delicious! Have I mentioned how obsessed I am with these mac and cheese videos, guys?! It's the best decision I've ever made for my career 100%. 😂

The recipe I used/deviated from today is by the one and only, Rachael Ray!
Here's the link to her recipe, along with some notes underneath for what I did different!
https://www.rachaelraymag.com/recipe/rachael-rays-quick-pumpkin-mac-cheese

Things I did different:
* I added pancetta (4 oz, but next time would add 8) and subbed half the butter for the rendered pancetta fat.
* I added a cup of diced onion and 3 cloves of garlic with the butter at the beginning before adding the flour (onions first, once they're about translucent add garlic and sautee for another minute), and omitted the granulated garlic and mustard.
* I added fresh sage and sauteed for a minute before adding the flour.
* I ended up adding about a cup of extra milk and some starchy (and well seasoned) pasta water to loosen the sauce up a bit, since I believe I got the fat to flour ratio wrong at the beginning (I didn't know how much fat I'd get out of the pancetta, and only added 2 tbsp butter -- recipe calls for 4 tbsp butter)
* I used pecorino instead of parmesan, but it's only bc that's what I had in the fridge. I may use a half cup to a cup more next time.
* Rachae's recipe calls for white pepper, which I didn't add but only bc I realized I didn't have any. lol Was going to add black pepper, but didn't want the black specks, which I suspect is a reason why she went with white. I thought the cayenne was perfect though, so do with that what you will.

Tips:
* Reserve two cups of pasta water, just in case, plus extra for leftovers!! You don't know how much you'll end up needing, especially if you don't want to add extra milk (plus the pasta water is already seasoned). And with leftovers, heating this up will dry it out, and if you have extra pasta water to add, it will bring it back to life.
* When you add your flour, make sure you sautee for a minute or so to cook the flour taste out. This will also yield a smoother sauce.
* Heating up your milk before adding to the pan will make the sauce thicken up quicker. The reason it thickens is because it comes to a certain temp (simma simma).
* USE FRESHLY GRATED CHEESE. I know, I sound like a snob, but just do it. I love Kerrygold Dubliner cheddar and the pecorino/parm wedges that comes from the wheel. To check that, look for the imprint on the rind. Costco has amazing prices for both of these, so I highly recommend getting from there if you can. This makes a HUGE difference in flavor, guys! Don't skimp on one of the main ingredients! It's mac and CHEESE! :)
Thanks so much for watching guys!

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Видео Pumpkin Mac and Cheese MUKBANG + Recipe! 🎃 канала The Hunger Diaries TV