- Welcome back, I'm here with Sterling K. Brown, y'all,
give it up!
(crowd cheering)
And here to teach us her family famous mac and cheese recipe
is New York Times best selling author
and founder of the Good+ Foundation, Jessica Seinfeld.
(crowd cheering)
So, it's lovely to meet you.
- Thank you for having me.
- You're more than welcome.
Have you all met before?
- We have.
- [Kelly] Okay, okay.
- I have the most perfect Sterling Brown story.
- Okay.
- So appropriate, which is how we met was...
well, my full-time job is with the Good+ Foundation,
which helps parents with daily needs and long-term needs
and our big focus is on fatherhood,
and helping dads who have had really tough circumstances,
and most of them who have grown up
without fathers themselves.
- Yeah.
- This man of course has, through the Good+ Foundation,
has like stood shoulder to shoulder
with fathers in our programs
as a really wonderful supporter.
So...
- That's so amazing
- How Sterling Brown is that?
- Yeah.
You're such a good dude.
- Stop.
- [Jessica] Yeah, you just can't help yourself.
- God, stop, stop. - [Kelly] I love it.
- [Jessica] Yes, anyway.
- You're welcome to my Doritos anytime, Sterling.
(Sterling laughs loudly)
So wait, tell us about this mac and cheese.
So what makes it a family favorite?
Why is it so good?
- Why don't we all try it first?
- Oh, okay, I like that, I like eating first.
- Okay, okay.
- Yes, let's eat first.
- [Sterling] I got a fork.
- Before we work, let's eat.
- [Kelly] I like this, okay.
- What you want me to eat some mac and cheese, all right.
- Fine.
- It's a hard hosting.
(audience laughs)
- Okay.
- Can I just dig in?
- [Sterling] Wanna get in there? Can I do that?
- [Kelly] I'm just gonna get, I'm gonna do it, I'm doing it.
- [Sterling] I'm following you.
- We're on separate sides, COVID please.
- [Sterling] Here we go, here we go.
(audience laughs)
- Oh, hot.
- Is it too hot you're like(laughs)
(Sterling mumbles)
(Jessica laughs)
(audience laughs)
- I knew that was hot. - Oh my god, I love it!
- [Jessica] Okay.
- That's a tasty treat.(laughs)
- Yeah, the crunch is... - I love the crunch on top.
- Crunch is the killer, right?
- It was a little hot, but yeah.
It was like straight out of the oven.
- Hopefully you have the roofs of your mouth intact.
- Oh my god, that's really good.
So how do we make that?
- Well, let's do it right now.
- Okay.
- And do we wanna talk about what makes it so great?
- Yes, I do. - [Sterling] Please.
- 'Cause I wanna steal it.
- Well, the breadcrumbs on top is one thing.
- Okay.
- But it's made with non-dairy cheese
and plant-based milk, it's vegan.
- [Kelly] That's amazing. - [Sterling] Really?
- I would've never guessed that was vegan.
- I know, that's the point.
- That is honestly why I forgot to ask that, yeah.
(audience clapping)
- Talk about my book "Vegan at Times".
- [Kelly] Yeah.
- Which is all about the food you wanna eat made vegan.
- [Kelly] Yeah, love that.
- And you know, I think we have this idea
that vegan food is going to be way too healthy
and not be foods you wanna eat.
- Tasty.
- This is how I got my family to eat plant based meals
is through mac and cheese, so let's make it.
That's awesome, okay, well let's make this mac and cheese,
let's do it. - Let's do it, let's do it.
- Okay.
- We're starting with a white sauce
which I start with flour and an olive oil
and I make a paste,
and then I add my plant-based milk.
- Okay.
- So you can use oat milk, you can use almond milk.
- Almond, I love almond.
- I love cashew milk.
- What is it about the cashew milk
that you like in particular?
- It's got the least amount of taste of a nut.
- [Sterling] Got you, okay.
- And whatever you do,
try to make it not a sweetened milk.
- [Sterling] Got it, okay.
- And then let's add our cheese.
- Oh I love cheese. - Good, what is this cheese?
- This is vegan cheese.
- [Sterling] Not even, just like cheese.
- [Kelly] Yeah, it's crazy.
- [Jessica] It looks like the cheese
that you add to your burritos or whatever it is, your tacos.
And then we're gonna add our dry mustard.
- [Kelly] Okay.
- [Sterling] Let's try some dry mustard.
- Okay, dry mustard, I'm into it.
- And pepper for a little kick.
- All of it, okay, yeah.
- Okay, got it. - [Kelly] Oh my gosh!
- [Jessica] Add your pepper.
- I like the pepper, I like a little spice.
- Get in there, I saw you, you're winning.
- Oh wait, all the salts are not the salt, okay.
- So, here's a weird ingredient.
- No, I love this.
Where do you get this?
'Cause people, nutritional use, yeah.
- The whole point of my book is that
I shopped for it at Walmart,
I shopped for it at all those box stores
and mainstream grocery stores,
not one fancy grocery store did I shop
to test these recipes.
- Oh I love that.
- That's the point.
- So you can get it everywhere.
- We can all do it and plus,
as we know we've been able to order things online
once or twice since the pandemic started,
so we're like.
- [Kelly] Girl. - You know.(laughs)
- I say we gotta be careful with this one
'cause we're using the whole thing.
- No.
(Kelly, Jessica and audience laugh)
That would be bad.
Two tablespoons of this two and the great part about it
is a huge shot of vitamin B12.
- Which is really good.
- And it tastes like Parmesan cheese
and we're gonna stir this up
and it's should be somewhat melty.
- Yeah.
(audience laughs)
Y'all gotta get a close up of this,
this is thick up in here.
- [Jessica] Oh I love it.
- Okay, well as always you can find the full recipe
on the Kelly Clarkson Show Facebook page,
okay, so now what do we do?
- Okay, look at that cheese, oh my god, it's gorgeous.
Okay, let's take our pasta.
- Yes ma'am. - Okay.
- And we're gonna dump it in.
- Let's dump it.
- [Kelly] Okay, so after we do this,
then you put it in this?
- Yeah, I mean I think ours isn't gonna be perfect
and pretty 'cause we're on TV. - [Kelly] TV magic though.
- Yeah. - [Kelly] Yes, yes.
- I think you have a really good job here.
Everything here is so pretty.
- I know it is such a great job.
- It is very pretty, it is, Kelly Clarkson.
- So we put it in here.
- I've been told we're not allowed to pick these up
'cause it's dangerous, so spoon these and...
- [Sterling] Okay.
I don't want anyone getting hurt.
- [Kelly] Okay, getting hurt.
- [Jessica] Yep and then we're going to do the best part.
- [Kelly] Okay.
- Which is these garlic bread crumbs, which you try.
- That's what I love, I love the garlic.
- My favorite part about it is,
you know, I'm all about shortcuts and problem solving.
That's the kind of food I like.
- [Kelly] That's apparent, yeah.
- I'm just not into being in my kitchen
for more than 20 minutes.
- [Sterling] Okay.
- So instead of chopping your garlic,
you're gonna grate your garlic, you're not doing that
'cause you're said, we've already done this for you
but we grate the garlic into our breadcrumbs
which have olive oil, salt and pepper
and then we're gonna cover.
- I love this part, I love crunchy anything.
- [Sterling] I like presentation is important,
I'm on my stuff.
- Oh my gosh! I love the smell of garlic.
What if I'm putting it all on?
- Okay, okay, he's trying to how to do us over here.
- I play it Randall, you know what I mean.
(audience cheers)
- Okay so...
- All right, and now we're gonna throw this in the oven.
- Okay.
- 400 degrees.
- Okay.
- 15 minutes and then we'll take it out.
- Yeah.
- And we'll broil it for a couple of minutes,
so it's nice and golden brown and crispy when we are ready.
- Okay, well I'm just gonna...
Let me just taste that one,
I just wanna make sure that we like it.
I just wanna make sure this was my spot.
So let me just taste it again, yeah.
- Get in there. - Yeah, here we go.
- I'm sorry.
- [Sterling] It's all good, all good.
- It's really good, Jessica. - [Jessica] It's so good.
I had to just make sure.
- [Kelly] Oh my god, it's so good.
- I redo quality around here.
(Kelly laughs)
- Quality control, thank you so much Jessica,
this is delicious and you can Jessica's newest
New York Times best-selling cook-book,
"Vegan at Times" wherever books are sold.