Utensils for Macaroni and Cheese

Video Transcript

"Ok, let's go for what we need for our Mac and cheese to start: some pasta, some dried pasta shells. Honestly, whatever you want to use. If you really like that fussily, the corkscrew pasta, or if you like the smaller shells, hey whatever makes your frog jump, the way my dad says. I like the large macaroni shells. I like the big ones; to me they're just heartier and just feels more like it's homemade. Some pasta shells, of course we nee cheese, that's our main event. You can use whatever kind of cheese you want; I love to mix the cheeses though. The more different kinds the better. I have a cheese blend actually. This is already shredded I bought in the grocery store. It has mozzarella, Monterey jack, and cheddar all in it, so that's just going to give a great combination of flavors. Also, I have a little bit of left over Parmesan, grated parmesan, that I'm going to put a little bit in there with the cheese blend, also a little bit on top for that brown crusty thing on top. So, more cheeses the better. I have the blend and the Parmesan. We do need a little bit of flour; we need a little bit of milk. We need some butter, of course, have I made anything at the Baker's Corner without butter yet? It's a staple; I'm sorry. And we need a couple of spices. We're going to use a little bit of Worcestershire, actually. We just using a very small amount of this, kind of like a secret weapon, you won't really taste it, but it's going to give it a, mmm, nice kick to it. We using some salt and pepper and some ground dry mustard. Fantastic and very necessary, dry mustard. Ok, let's get started putting all this stuff together."