- Today we ask the age old question.
- Will it mac and cheese?
- Let's talk about that.
(upbeat music)
Good Mythical Morning!
- We're back!
And it's our 16th season,
which I think makes us the first 41-year-olds
to be celebrating sweet 16.
- Probably so, and today we're gonna celebrate
with some strange mac and cheeses.
But, it's not just the 16th season that makes this sweet.
We're also approaching our 1,600th episode!
- Woo!
- Yeah, oh, maybe a little?
(applause)
And we are hopefully gonna break
our 16 million subscriber mark.
- Fingers crossed. (wooing in background)
(applause) - Fingers crossed.
- Yeah.
And that's not all, on top of all that,
we got LTAT coming back on Saturday with Stevie
and we're launching new Sunday food shows with Josh
to fill out the whole week so,
you're never gonna go a single day
without that mythical goodness.
It's gonna be a big fall, y'all.
- And on top of, on top of all that,
our 16th novel!
Okay, it's our first novel.
"The Lost Causes of Bleak Creek" comes out on October 29th
and we have developed a very special, live,
limited city event that we're calling
"Bleak Creek Conversations".
So we want to invite you to go to bleakcreek.com
to pre-order the novel and grab event tickets
and VIP passes.
- Grab them.
- Overall, sincerely we just want to thank you so much
for enabling us to do what we do
and for making us a part of your daily routine.
- Yes, now let's get to that mac and cheese.
Kraft may have perfected their recipe eons ago
but we feel it's time to expand what mac and cheese can be.
Emotionally, spiritually, and physically, it's time for...
- [Both] Will It Mac And Cheese?
- Mac and cheese is usually pretty simple.
A little pasta pipes, gooey cheese, and some breadcrumbs
if you're feeling frisky.
- Ooh, we gon' get super frisky,
'cause we're gonna be altering the pasta itself,
the cheese sauce, and more.
So let's get started with a good one.
Hailing from our SoCal base, we have developed
a secret menu mac and cheese and we're calling this one
In-N-Out Mac and Cheese, Animal Style.
Bam!
- How could this not be amazing?
- So of course we're referencing
In-N-Out Burger's Animal Style fries.
When it's usually fries with the secret sauce
and the grilled onions on top.
Which is my favorite way to eat the fries.
- Oh yeah, and you can get it on a burger as well.
- Ooh, Josh, what have you done?
- Okay, tell us the process here.
- [Josh] Alright, so the pasta tubes are homemade
and they're actually made with pulverized,
dehydrated In-N-Out fries themselves.
So we turned that into a dough and then
there's their In-N-Out spread.
That's their thousand island
mixed with American cheese in the sauce,
and then of course topped with more spread,
American cheese, and caramelized onions.
Little bit of crispy French fry bread crumbs.
- Dink it. - And sink it.
(background laughter)
You know, In-N-Out prides itself
on not adding new menu items over the years.
But I believe we can make a case for this, Josh.
- The thing about the noodles--
- Let's go set up outside of the In-N-Out in protest
until they make this an item.
- [Josh] Yeah, that always works.
(laughter)
- If I just isolate a noodle tube...
- Isolate a noodle tube, won't you Neal?
- I mean it's very pasta-like.
Knowing that there's actual fries in this,
it's pretty miraculous.
- This might be the most definitive and simplest answer
that we've ever given.
In-N-Out, will it mac and cheese?
- [Both] Yes!
- We wanted to take something from the candy aisle
and mac and merge it.
And we could think of no better candidate
that everybody's favorite perforated candy.
We present the "break me off a cheese of that Kit Kat mac."
- Yeah, look at that, whoo!
- [Rhett] Do you eat it with Kit Kats?
Oh, you eat it with spoons.
- Nah, you can eat it with a Kit Kat.
- I wanna get the real thing.
- Josh, what have you done?
- [Josh] So the actual pasta has been infused with chocolate
and then we made a sauce by actually just
blending whole Kit Kats with milk, mascarpone cheese
and cream cheese for a little bit of that salt
and the wafers actually thicken the sauce themselves.
Topped with Kit Kat breadcrumbs.
- Thank you. (laughter)
- [Josh] You're very welcome.
- Do you see the size of spoonful you've got in there, Neal?
- [Link] Yeah, bud.
Yeah McLaughlin.
- McLaughlin, you callin' me McLaughlin now?
- Mascarpone, dink it.
And sink it.
- You know, if at some point in the distant future
a wizard comes to me and says,
"What point in your life would you like to return to?"
(laughter)
- Right now.
- It would be right now.
Somewhere in between that last one and this one.
- [Josh] It gets worse.
- Oh, I forgot that happens on this show, doesn't it?
- Oh gosh, this is amazing!
The consistency is so pleasing,
because something about the noodles just soaking up
and nestling around the chocolate.
- I didn't know the noodles would be able to carry
the chocolate flavor in the way that they are.
- I ate a noodle by itself which was amazing.
- You'd like to do solo noodles.
- Well there's so much craftsmanship that went into
that part of it.
- Is that a pun?
Was that craft with a K?
- Kraft doesn't make Kit Kats, do they?
- They make mac and cheese.
- Oh, that's a good point.
(laughter)
- Wow, we'll discuss this later.
Kit Kat, will it mac and cheese?
- [Both] Yes!
- Now you may think of us as weak, soft-bodied urban boys,
who get our kale kombucha delivered by lime scooter,
but we're actually very tough earthy men's men.
And to prove it, we'll be eating mac and cheese
made out of a brick.
We're callin' this, "bric-a-brac and cheese."
- It's quite a left turn.
I mean you would think we could've eased into brick,
you know what I'm saying?
I was feeling so good, I was talking about
the wizard of the future.
- Yeah here's the thing, right.
- And now...
- In a world where wizards exist,
everything's not all rosy.
- Well as long as I can visit the moment I had a second ago
and then go back to my other life
and not have to live through this.
- What have you done?
- [Josh] Unspeakably bad things.
So I infused the pasta dough with actual, ground-up brick.
And then there's more of that ground-up brick
to thicken the sauce that's made with
just a little bit of mozzarella for that.
- Oh, a little bit, thanks for that.
- [Josh] Yeah, and then on top are some,
just more pulverized bricks to act as breadcrumbs.
Chew carefully.
- They're definitely acting as breadcrumbs.
- You know, it doesn't smell... bad.
- Well, I mean people do--
- It smells good. - People eat dirt.
- Dink it.
- Sink it.
- Very gritty, oh gosh I can hear you crunching.
(crackling and crunching)
- Don't worry, I've got sealants.
Don't worry, I had sealants.
(both crunching)
This is gon' take a while.
- We're also calling this,
"our dentists' trip to Cabo."
(laughter)
Oh my gosh.
You know brick is mostly tasteless,
it's all about the texture.
I don't know that there's any redeeming qualities
like if it were charcoal,
you could make up some mumbo jumbo about it
"absorbing toxins" but does brick absorb toxins?
- [Josh] Sure, why not?
- Why not?
Because it either does or it doesn't.
- [Josh] Who's to say.
- I think brick probably does absorb toxins.
- Oh, well then I'm on the fence.
- It's got a lot of surface area,
that's why, that's the only reason that charcoal works
is 'cause it has a lot of surface area.
Brick dust has a lot of surface area.
Yeah, it absorbs toxins.
Yeah.
- I think I just chipped my incisor.
- [Rhett] Brick, will it mac and cheese?
- Yeah. - No.
(explosion)
- You know me, I'm always lookin' to the future
when I'll have interactions with that wizard
that brings me back to different points in my life.
And the future looks pretty apocalyptic these days.
And I love that,
so we've developed a mac and cheese variation
based on the best protein source we're gonna have
after that impending societal collapse.
Cockroaches.
We call this, "cockaroni and roacheese" (laughs).
- Now if there's every any doubt
that there's cockroaches in it.
- They're right there.
- [Link] Well there's two on top of it as well.
- [Rhett] One for you, one for me.
- Josh, what did you do?
- [Josh] Well the first thing I took with the apocalypse
when it happened was my macaroni extruder.
Then I took cockroach flour and mixed that in with the dough
and there's a sharp, smoked provolone and cockroach sauce
topped with some garlic cockroach breadcrumbs.
- I wasn't listening to anything you said,
'cause I was looking at this.
- It's got a smell to it, for sure.
- I'm usually kind of shaky, but, I can't hold this steady.
'Cause I'm so excited to want to eat it.
- Should I eat the head or the butt?
- Oh are we gonna...
I just put that on there as a garnish which I would,
I was gonna flick before we eat.
- Oh, okay.
- You know, maybe later because
that's not gonna be good
but I want to give this a fighting chance.
- You want to give it a chance, okay.
- And if you're curious to watch
how they actually made the pasta and made these dishes.
- You are.
- In the behind the mythicality series
on the mythical society,
you can watch how to make this as well as
the In-N-Out one which you might want to recreate.
Mythicalsociety.com
- Dink it.
- Sink it.
If you focus on the cheesiness, that helps.
But there is an insectedness that kind of comes through.
- But that's what you're gonna have to embrace
in the future.
- It's grainy.
It's like, if you were expecting normal pasta
and then you get that like healthy, really grainy pasta.
And you're like, "Something's off with this pasta."
And then they're like, "Oh it's full of cockroaches."
You're like, "Oh, okay."
- But here's the thing, Link.
In the future there's gonna be people
who need to be convinced that it's okay to eat insects.
- Well do that to me right now.
- The way you do that is you demonstrate
by doing something that seems sensational and outlandish
and then acting like it's not a problem.
And then the children follow.
And they're like, "Oh now I can eat,"
everyone has a slight British accent in the future.
"Okay now I can eat insects because Metagin,"
Metagin is my apocalypse name.
"Because Metagin just ate that roach."
(laughter)
- All right so let me get this straight.
You're about to eat that entire roach and act like--
- No I didn't say entire.
I'm gonna bite its head off,
because that the kind of thing Metagin does.
- But you're gonna act like...
- It's not a problem. - It's not a problem.
- I'm gonna look like it's okay.
- [Josh] Did you get the pregnant cockroach
or the non pregnant one?
- I mean it's not like it's crunchy inside.
It's milky and creamy inside.
And that aint cheese.
Oh yeah, look at you.
Your eyes are watering.
Is that tears of joy because you made a good choice?
- Yeah, I make the best choices, I'm Metagin!
- Smile a little more, be a little happier.
- Look at me children, this is what the future looks like.
(nervous laughter)
See how happy I am?
- So, cockroach.
Will it mac and cheese?
- [Both] No!
- Last but not least,
we are regressing back to our childhoods
and I'm talking even earlier than my
I eat only cereal or mac and cheese phase.
I'm talking all the way back to the original dairy source,
breast milk.
And we're callin' this, "mac and double Ds".
Josh, what've you done? - Who's breast milk is this?
- [Josh] Well I'll say that you do know them
but I don't want to tell you who.
It was an agreement that we made.
- I don't know how that makes me feel.
- (mutters) Okay.
- So it's basically just mac and cheese,
but the milk is breast milk?
- [Josh] Yeah, more or less,
but we did the store-bought noodles,
but we boiled them in breast milk
and then we actually made our own breast milk ricotta
by just putting some acid and salt in there
and letting it curdle.
And then the sauce is simply made with breast milk
and then a little fresh breast milk floated on top
to get the most pure flavor.
- Now, we've gone down the breast milk lane before.
- Twice.
- And it's just not great.
- But here's the thing, you know in the distant future
one of Metagin's decrees will be that
we must still have milk and we have no cows.
Where you gonna get that milk from?
- You wanna go with the left one,
I'll go from the right one?
(Rhett sighs)
Dink it.
Sink it.
It's like coagulated.
- Don't say that word.
The idea of this one is really unpleasant to me.
- Not bad to me.
- I was a formula baby.
(laughter)
So this is always new to me,
it's like I never got used to it.
Did you partake of the teat?
- Every chance I get (laughs).
(background laughter)
- Why, did you just take a second spoonful?
- Tell me later who this is.
(laughter)
- I feel like if I was looking at a picture of this person
I would spit it out right now.
- It tasted fine to me, it just did.
- [Rhett] Yeah, it doesn't taste bad.
- [Link] My psyche is a little compromised.
- I'm surprised at how easily you got through that.
It does not taste bad, it tastes a little off
like if you served this to me at a place,
I would be like, "Uh excuse me, something's off about this."
- Yeah, it's turned.
- And they would be like, "Oh, it's breast milk."
I'd be like, "Oh, okay, it's perfect then."
- So I'm going for a yes on this.
Are you on the fence?
- It's not better than regular mac and cheese but again,
in the future we'll only have breast milk
and I'm not giving up mac and cheese so, yeah.
- So it's true to say that you are not
teat-ering on the fence?
- No.
- [Link] Breast milk, will it mac and cheese?
- [Both] Yes!
- Right at the start of season 16,
we yes'd the last will it.
- That doesn't happen very often.
I don't know if it's ever happened.
Well thanks for liking, commenting and subscribing.
- You know what time it is.
- I'm Kristen.
- And I'm Zack.
- We just got married.
- And it's time to spin the wheel of mythicality!
- Not what I was thinking about right after I got married
but... (laughter)
- Click the top link to watch us eat
an ice-cream and mac and cheese sundae
on good mythical more.
- And to find out where the wheel of mythicality's
gonna land.
Do a blind taste test in your sleep
with our mythical sleep masks.
Available now at mythical.com.