- There's smoke coming out of the KitchenAid.
Getting a little bit of a workout here.
This is so fun!
It's like cutting into a dough pillow.
Okay.
(triumphant music)
Hey guys, I'm Alvin.
Welcome back to Tasty's "Making It Big",
where we make huge versions of some of America's
most beloved foods.
Things have changed a little bit.
We're in a different time, different place,
different circumstances.
But one thing that hasn't changed
is Tasty's love for giant food.
Today we are gonna be making a huge mac and cheese.
Why?
I love Mac and cheese.
I love the pasta.
I love the amount of cheese that goes into it.
I think it's delicious.
And I think it's gonna be really fun
just to make a giant version of it.
So, let's get started.
Okay, so for mac and cheese the first thing I wanna do
is make fresh pasta.
All right, I have my trusty friend here.
I'm gonna go in with...
Maybe I should've put it in the bowl first, but that's okay.
And about one, two, three, four, five, six, seven.
A lot of eggs.
And some salt.
And instead of doing this all by hand
like a true pasta maker would,
I'm gonna use the power of technology
with my friend Todd here.
Not spill flour everywhere, yeah?
Todd's just gonna do his thing
for the next five, 10 minutes or so,
and hopefully it doesn't get too tired out,
but I'm just gonna sit back and watch
while he does all the work.
So, see you guys in a little bit.
There's smoke coming out of the KitchenAid.
I don't know if you can tell,
but I think we might have overworked Todd a little too hard.
(blowing)
Thanks, dude.
You've done good today.
Served your purpose.
We could take it to the KitchenAid graveyard.
Sad music please.
(melancholic music)
Pouring out for the homie, Todd.
I would say Todd probably got me 80, 90% of the way there.
It's up to me to carry the burden to finish the rest.
This is kind of not as smooth as I would have liked,
but to be honest, guys, I'm kind of weak right now.
I haven't gone to the gym in a very long time.
I'm just gonna let this rest.
Hopefully the resting relaxes the dough.
All right, we're gonna get you in here.
Good job, dude.
Time for this guy to take a nap.
Okay, so I made two more doughs
while the first one is resting.
All right, you had a nap.
Come out now.
Whew.
Shape him up a little bit.
Okay I wanna cut this guy into eight pieces,
so that's four, and then two.
Good math Alvin.
Ooh, that's satisfying.
Like cutting into a dough pillow.
Swoop you over here.
It's like a scone.
That's pretty cool.
All right, let's get this guy into a rough shape
for the pasta machine.
Table is shaking.
That's okay.
I'm gonna roll in this pasta machine
just to make sure that we're good.
And the handle came out.
That's fine.
Can we go in already?
Yes we can.
Come on, you can do it.
Yeah.
Not bad for one.
Then we're gonna do one more.
I was thinking of making a couple of fun pasta shapes.
And just use a ruler.
Seven inches by four inches should be good.
The handle really just doesn't like
being in the pasta machine today.
Give it a nice flair.
Now it's looking good.
Okay.
So I'm actually gonna make little bow ties.
I don't know, I really liked the bow tie shape.
Ta-da.
Little bow tie.
Or a big bow tie, I guess.
I'm gonna keep making these bow ties for a while,
until I have a lot.
Excuse me while I spend some private time making this pasta.
Okay, pasta is all done.
Time to make the cheese sauce.
First we're gonna start with four sticks of butter.
A lot of butter.
This is gonna be kind of like not really a béchamel,
but a cheese sauce that involves making a roux first,
so, gonna get this butter melted.
Might take a while.
Okay, so the butter is melted.
Time for the flour.
Ooh, that's a lot of flour.
Usually, you know, a roux is like one tablespoon of flour
to one tablespoon of butter.
We put like four sticks of butter,
that's 32 times what a usual amount
for this kind of thing would be.
I think it's time to season this.
So we have garlic powder, onion powder,
pepper, mustard powder, salt, and some paprika.
Season your stuff, kids.
Makes a big difference.
Add some milk.
Oh, that's a spill.
You gotta whisk really hard.
No lumps.
I'm getting a little bit of a workout here.
Oh, okay, it's getting thick.
More milk.
I don't think I've ever made this much sauce before.
It's kind of cool.
And the funny thing is that this isn't even all the sauce.
I'm gonna have to do this again
because this is the biggest pot that we could cook it in.
So the actual amount of sauce is going to be
double what we have here.
Final batch.
Please fit.
Okay.
There's a lot of sauce.
It's gonna take a long time to cook,
so I'm gonna put a lid on it
and I'm just gonna let this guy hang out and cook,
with the lid cracked.
See you in a bit.
Please cook.
Okay, it's been a while.
It's just been boiling and it got really thick and nice,
which is fantastic.
And now, probably one of my favorite parts
about making cheese sauce is the cheese.
So I'm gonna take this off the heat.
Shredded cheddar.
A lot of it.
I'm gonna take this slow.
Smells amazing.
Let's get the rest of it in there.
Please be enough room.
Cheese, you melt, right, once you melt,
the volume disappears.
That's how science works, right?
Wow.
This is wild.
All right, go back to the whisk.
Slow and steady wins the race,
is what a loser would say.
But in this case, you are correct.
I think we are pretty much there.
I do wanna taste it though.
That's so good.
(laughs)
I'll be right back.
I'm gonna go cook some noodles.
Okay.
So we are back in the Tasty kitchen
and we have a huge pot of water boiling.
All of our bow ties have been made,
they've been drying over here.
So I think it's time to give them a nice little hot tub.
Bloop.
You go in, make sure you don't stick to the bottom.
I put on one of these and go to the prom,
go to a wedding.
It's pretty good.
See you guys in a bit, while I babysit these big bow ties.
Okay, so these guys have been in for about 10 minutes now.
I think it's time to come out.
So we're gonna put 'em in some cold water.
Make sure they don't stick to each other and dry out.
Here's guy number one.
They've maintained the bow tie structure,
which makes me really happy.
Oh yeah, I'm gonna have to get out of here soon.
My right arm might fall off.
All right.
I have a whole lot more pasta to cook,
so I'll be standing here switching between my arms
so they don't fall off.
And after that, I think it's gonna be time
to build the mac and cheese.
So, excuse me, I have some bow ties to cook.
Okay.
So I think we're ready to assemble a ton of pasta,
lots and lots of cheese.
I think this is like 10 liters of cheese sauce.
And I think the best way to go about this
is to probably layer it.
To first start off, I'm gonna get some of this
cheese sauce and lay it down.
No questions about it.
The cheesiest thing I have ever done.
Now layer down some noodles.
One.
Two.
This'll probably take a while.
Okay.
And then some more cheese sauce.
Let's get rid of this dude first.
Some cheddar.
This is so fun.
And then a little bit of mozz.
Then another layer of pasta.
Okay, let's do some more cheese
Colby Jack.
Let's get that all in there.
Some more of this mozz.
Let's do some Gouda.
I feel like a kid in a candy store.
It's pretty good.
Okay, next layer.
I got some on my neck.
Hold on.
I knew that was gonna happen.
And we will do some Gruyere.
Wow, that's a lot of cheese.
And the rest of the Gouda.
That's just so much cheese.
This is the size of the one that we made,
and this is the size of a regular bow tie.
It's probably like 20 times the size.
Let's knock out the cheddar on this layer.
Actually I'll save some of you for the top.
Okay, I think this might be the final layer.
Wow, there's still a lot of stuff in there.
The last bit.
Cheesy saucy goodness.
Smooth it out.
Fill those cracks.
Last but not least, some fresh mozzarella
for that nice cheesiness.
I might've put too much cheese.
Or maybe there's no such thing, you know?
For some browning on top, last bit of cheddar.
I think that's it.
I don't really know how heavy this is.
Okay.
I wanna put this a cart, and we're gonna go bake this.
All right.
Come on little dude.
It's time to go in the oven.
I feel like I'm dragging my kid to school.
I don't have any kids, but if I did,
this is how I would drag them.
Maybe I shouldn't say that.
Let's get you into oven, little boy.
Oh, that sounded weird.
Oh.
All right.
Wow, it's like bending the rack.
Okay.
Goodbye, dude.
Let's leave this guy in.
Probably bake for at least an hour or so.
But, yeah.
The cheese is getting really melty, as you can see.
And to make sure that this cheese gets
a nice and bubbly top we're going to broil it.
I'll babysit it and make sure that it doesn't burn.
We'll see how it goes.
Oh, boy.
Oh wow.
This looks amazing.
This is a big one.
Whew.
School's over.
I'm dragging my kid back home.
Come on, little guy.
Let's go.
So, we're back.
The cheese is here.
It smells amazing.
And to finish, I wanna garnish with a sprinkle of chives.
Whoa, that makes it look very expensive.
Also adds a nice sort of oniony taste of the cheese,
which will be really good.
Okay.
This is the moment of truth.
The big, big cheese bowl.
There's no time like now for a cheese pull.
Alvin Zhou, 2020.
Oh, man.
Look at this beautiful deliciousness.
You ready for it?
I think it's a little hot.
Let's go with the ladle.
Screw this little spoon.
Gonna be a huge scoop.
Oh, yeah.
All right, let's give myself some mac and cheese.
Ooh.
Okay.
That's pretty good.
Finish it off with more chives.
I'm really excited to eat this.
I think it's gonna be awesome.
Yeah, I'm just gonna eat.
So you guys will have to watch me do that.
Oh, man.
That's so good.
Oh my god.
It's creamy, it's cheesy, super seasoned well.
Wow.
I'm gonna eat a lot of this.
Okay, so you guys are probably wondering
what's gonna happen with all this mac and cheese.
To be honest, I would've loved to share this with friends
and other people because I just like feeding them food.
Unfortunately, that's just not something I can do right now.
And I'm just really glad that I'm not lactose intolerant.
So, if you'll excuse me,
I have a lot of mac and cheese to consume.
(upbeat music)