Macaroni & Cheese Recipe Introduction

Series Summary

Boxed macaroni and cheese, or mac 'n' cheese as it is sometimes referred to in less formal circles, has long been a staple of the bachelor diet. While urban legend suggests it was Thomas Jefferson who first invented macaroni & cheese, its widespread popularity must be credited to those who appreciate the simplicity of a meal in a box. For many of us it was the first dish we learned how to cook. We went to college where we experimented with the recipe, substituting the milk with ranch dressing (perhaps out of necessity) or adding a dash of Tabasco sauce and Tony Chachere's, if for nothing more than just a flavor check. But as we get older, our culinary skills must improve. New ingredients must be added to the mix. New cooking methods must be explored. All species must evolve to survive, and boxed mac & cheese is not immune to this law of nature.

While the debate still rages between radicals and purists whether casserole variations can still be called "macaroni and cheese," experimenting with spam, hot dog slices and even tuna can have its own rewards. In this series of free cooking videos, Chef Emory Davis shares a recipe for 5-Star gourmet macaroni & cheese that will take this comfort food classic to the next level. He takes you through the cooking process step-by-step, from boiling the pasta to baking the dish to perfection. By just following these simple instructions, you will set your masterpiece apart from the simplistic noodlings of mere amateurs. Thomas Jefferson once said "I hold it, that a little rebellion, now and then, is a good thing..." Be confident that he meant this to apply to the culinary world and prepare to cook "outside the box."

Video Transcript

"SCHMUEL: Hi, welcome to Expert Village. I'm Chef Schmuel and you are here to watch me teach you how to make kosher-style macaroni and cheese. What makes a kosher style? Well, we're using some kind of Jewish ethnic styles of cheeses. We're using some cottage cheese. We're using Israeli goat cheese. And we're adding a little bit of lemon flavor to it that is kind of similar that we've seen in some cheese blintzes and some Jewish koogles, noodle pudding-type things. So that's where the influence of this recipe comes from. And let me tell you a little about myself, my background in cooking is, back about 10 years ago in 1995, I went to cooking school in London at Le Cordon Bleu, in Los Angeles at Epicurean. I've taken classes in the south of France. I have taught cooking even for the [SOUNDS LIKE] Learning Annex and gave cooking demonstrations at Bloomingdale's. I was a private chef and I had my own catering company for a while and I used to cater at movie sets--that was a lot of fun. I just throw some dinner parties for different people. And now, I'm here showing you how to make the same delicious food that all those people used to eat. And if you keep clicking, we would get into the nitty-gritty and show you step by easy step, how to make kosher-style macaroni and cheese. So keep clicking, keep clicking."