hi y'all! thank you for watching :) here is my ultimate recipe: 2 tablespoons unsalted butter 1 cup full-fat sour cream 2 cups milk (not skim) 1½ teaspoon dry mustard Pinch of ground cayenne Pinch of ground nutmeg 1 teaspoon kosher salt ½ teaspoon black pepper 6 ounces sharp or extra-sharp Cheddar, grated 12 ounces American cheese (such as Velveeta), grated ½ pound fusilli, uncooked Step 1 Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan (something that holds about 3 quarts). Step 2 Blend sour cream, milk, mustard, cayenne, nutmeg, salt and pepper. Reserve about ½ cup grated Cheddar for topping. In a large bowl, combine the remaining grated Cheddar with American cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake for 30 minutes. Step 3 Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, for 30 minutes more, until the top is bubbly and browned. Let the macaroni and cheese cool at least 15 minutes before serving. Enjoy!

The elastic waist pants were a good move for this episode.

I would marry this man in a heartbeat

Vaughn is such a fabulous representation of joyfulness and charisma. Great work to all involved!

I love this series so much. I've been "frankensteining" recipes for the last few years now so I can connect to the mad scientist vibe here. Before, I would feel so guilty having to make changes to a recipe I've found online to better suit my tastes. Really happy to hear Vaughn say that recipes are "living, breathing" things that can change over time.

He’s wearing elastic pants! He has to be a great cook!!!

I love Vaughn’s videos. Such a great personality and cute too

It's Friday and a new Vaugh video. I'm a happy person now.

I love that I knew exactly where this was going when he started. I've tried to make "fancy" mac and cheese plenty of times but it never turns out as good as when you use velveeta in it. It just emulsifies the sauce in a way regular cheese can't. Without it you'll always end up with a grainy brick once it starts to cool. I like to just use about 1/3 velveeta + 2/3 cheddar or whatever I decide to use and it's perfect.

I don't remember where I got this tip but when I make a roux-based mac & cheese, regardless which cheese I'm using, I always add a few slices of processed cheese for it's emulsifiers. The end result is so much creamier and smoother.

This was so much fun and so informative. I didn’t know about Julia’s version of Mac’nCheese but I’m in love now! So easy to put together! But I also think I love Vaughn’s version best: sour cream, two thirds Velveeta with one third cheddar. And he added more cayenne and nutmeg. Ground mustard. And, of course, the pasta: fusilli! I think his version looked the best at the end out of the oven!

Delicious...the mac and cheese looked good too. 😉

I have been chasing a memory of a mac and cheese at a kitchen job where we saved a refrigerated batch by loosening it up with cream and rebaking it. So delicious. It looked a lot like your thumbnail. Here's hoping.

This was so fun to watch! Thanks as always Vaughn!

This is how I experiment with cooking and recipes and why I love this series so much. Vaughn has such great energy! 😊💕

That whole effort would make a great party for 8-10 people! Wonderful topic and video! Here’s to you and Julia! 🥂

Hi Vaughn! I love EVERYTHING you cook! Take care.💞

Idk what’s yummier, the food or the chef🤔🧐😍 YUMMM🤤

I've made the NYT Mac n Cheese many times. My absolute favorite is a Food Network recipe with cooked macaroni, make a Bechamel, into cheese sauce, etc. But it so easy to get a broken, or grainy sauce, or scorch it... I switched. NYT is excellent, and like a 9.75 compared to 10. Also, NYT is better day 2 - the flavors & textures keep combining. Lastly, I tried subbing whole milk ricotta for cottage cheese and was very disappointed it didn't work.

What a scrumptious looking dish! And the mac n cheese looks good, too! 😉

I want to see the crew eating the different versions! and seeing what they think!!!

Yay Vaughn!!!

love a good Vaughn video 😀

Vaughn’s ultimate salad? You film it, I’ll watch it. 😊😊😊

I’m recovering from surgery and binging on your channel. Vaughn, you are hilarious! Keep up the great work!

well you are simply a delight, Vaughn!

Oh I love Vaughn videos! Even though I'm a bigger fan of baked mac than creamy, and I hate velveeta, I loved the process. Also love the simplicity of this recipe. I need to try it. 🧀

You’ve landed nearly on what I make on demand (which is often); a riff on Mom’s that my friends ask for even decades plural since first tasting. Mom’s mac with overcooked large elbows, butter, milk, and velveeta. Perfect as you found also. My addition: top it with white Irish sharp cheddar shreds. You get the creamy base and the perfectly tangy toasty top.

Mate this dish for my friends and they loved it!! no complaints!! Thank you for the recipee

We all knew you were legit when you utter the word: Velveeta. A true southerner gentleman… not ashamed of his love for the orange brick.

I didn't grow up with mac & cheese, so I don't know what "good" mac is supposed to be like. The brick of baked pasta is so foreign to me as a Kraft enjoyer. I am here to learn and because this man is nice to look at 🙂

Marriage proposal’s should include a bio and pic! This will always be a winner meal….Thanks for sharing.

I use half and half instead of milk to kick it up a notch.

A go to for me in elevating a Mac is RED DRAGON - A Welsch brown-ale cheddar w/ whole grain mustard seeds. Blending this with some usual suspects (Gruyere, Cheddar, etc) is clutch!

Another big advantage of the sour cream version is that it doesn’t require a blender. Deb from Smitten Kitchen’s recipe is very similar to this.

My favorite addition to mac and cheese is to stir in a squirt of sriracha to the mixture before baking.

I love this recipe, there are less pots to use in this recipe for making baked Mac and cheese! Thank you for this recipe, love it!!!

Trying this today, can’t wait to try

Thanks for doing all that work Vaughn! I just made the recipe - twice. The second time, I left out the sour cream (it really didn't make much of a difference) and, more importantly, I left out the salt, as the recipe as written tasted too salty to me. Velveeta is pretty salty and I figured I could always add more on my plate, but I didn't need to. With those adjustments (to my taste) this was delicious and a breeze to make. Many thanks!

I COULD WATCH THIS DUDE ALL DAY!!! LOL SO ENJOYABLE, PERF!!

Tried the final recipe for thanksgiving. It was magical

Omg this is perfect I cannot wait to make this next week

more of this please!

Fascinating!!! Love all those experimental variations. Thanks for the Ultimate Recipe! Just added processed cheddar - which is what American cheese is called here in Australia. Unfortunately we no longer have the brand Velveeta here for some reason, and our tasty cheeses are rarely coloured with annatto to give that lovely golden orange hue.

This is wonderful! I particularly like that very last dish. I think I'm with you liking the sour cream and Velvetta. I also liked your statement about liking a creamy mac n' cheese rather than a baked version. Great job!

Thanks this was fun 🎉

For the cheese, try Pepperjack! If you like a little extra heat, try it,it's so good!

Velveeta Vreeland is a good drag name

I like to use Marscapone too, adds the tang and creaminess

Like American cheese, Velveeta uses emulsifying salts (sodium citrate and sodium alginate) to help maintain its smooth consistency without "breaking" into milk solids and fats. It's why you don't see a pool of oil on top of the finished mac & cheese in the final product compared to the original recipe.

I will be making this! I will try a version which includes a butter ritz cracker topping (because that's how my Granny always made it!).

"Fusilli" by Velveeta Vreeland (Young Cheddar remix) is the hit of Summer/Fall '23 🥄

Vaugh you have a superb palette because I use half & half evaporated milk velvetta sour cream sharp cheddar mozzarella Gouda and Colby jack & my secret seasonings EVERYONE LOVES MY BAKED MAC & Cheese 🧀 I made it for my cousins birthday party Saturday and I just took 2 orders earlier 😊✌🏽

That bubbly cheese is calling out my name! Looks so good!

I liveeee for and love Vaughn so much!! Give the man a break and let him do a salad or an appetizer lmao!

Cottage cheese is one of my baking secrets. I use it for cauliflower and cheese, waffles, pancakes, and muffins. The curds melt making things creamier.

Kinda funny how he wore his stretchy pants/shorts for the mac n cheese segment!

Omg I love Velveeta but I haven’t had it in years because the last time I had some I ate so much I gave myself a migraine. This video is making me wonder if enough time has passed and I can hop back on the Velveeta train. Yesss

Lol the portable fan! Now an essential for Mac n cheese prep

I’m going to try it with what I have. Sour cream, cream cheese, milk, shredded Mexican cheese & American cheese slices, then top with butter & bread crumbs 😋

3:16 “Make sure it’s evenly incorporated”? ‘Fold in the cheese’ was right there…

Vaughn looks as hot as that Mac N' cheese 😊

I've never had Velveeta but now I'm thinking I should...great video!

... My crush for Vaughn keeps getting more intense the more I see his videos😅😂🤭

Hysterical. My mother made Mac and cheese with velveeta. It is really good but so processed. She made it with a roux.

The M & C I make is Gouda and Sharp Cheddar and I add bacon. Also put Panko on top. Oooohhh Baby!!!

The final result looked like a better, baked version of Boston Market's Mac'n Cheese. I will have to give it a try!

This man is perfect at doing this job. It’s amazing ❤

Really interesting video. I have never made Mac & Cheese with uncooked macaroni method - will want to try. However I cannot believe that Gruyère was not one of the cheese choices! I will try making version with the crème fraiche dairy, plus a mixture of yellow cheddar and Gruyère. I’m just not sure whether to to use mild/regular/sharp cheddar… Any suggestions?

I am going to try the cottage cheese method since whey is not my friend. I will use goat milk and goat cheddar for dietary reasons. I am looking forward to it because I have been avoiding this dish for a long time.

Big fan of Vaughn.

I followed a couple of the tips but deviated quite a bit with some of Martha Stewart's recipes. I did use cottage cheese to add moisture, but I also made a mornay sauce (the white paste with added milk and folded in cheese) to my cooked pasta. I did precook my pasta, because my favorite mac n' cheese is the overcooked spongy noodle. Its nostalgic. Anyways, for even *more* moisture, I beat 2 eggs with cottage cheese and added my pasta. Cheeses selected were mozzarella, monterey jack, and hot tip- gruyere! came out great. Not dry at all!

I want to see Vaughn cooking at home again some time….studio is just not the same. Although he is as always totally amazing and fun love

you taught me something today, lol. i never seen it done without cooking pasta first. secondly yours version looks good. however never seen mac with so many flavors..like cayenne, mustard. i'm from the south. also i taught myself how to make it oct of 2019 from box..with other pasta and just add salt, milk butter etc...

My grandmother used egg to bind her macaroni and cheese. It made it kinda custardy.

I love smoked Gouda, and have made a half cheddar-half Gouda version. Might have to try a blend of Velveeta, Gouda and mozzarella sometime.

Hahahhaha, I love it when he said "isn't that fabulous".

Vaughn is my new foodie crush!!!!!! He is so fine. And his recipe testing isn't bad either. Sorry I am so thirsty, but I have to say I am parched!

I read the comments under the NYT cooking recipes and then roll my eyes.

The best Mac n Cheese is with a blend of cheeses!! I do love a white sauce (bechamel) with Parm and romano; possibly some Asiago. Par cook the pasta! Grated cheddar and mozzarella. Toss the par cooked pasta with the white sauce layer 1/2 top with cheese, layer again end with cheese. The spices included in the white sauce are white pepper, tabasco, nutmeg and I sprinkle the top with chili powder. Stand back, this is a crowd pleaser.

Looks great. Never heard of the cup of cottage cheese.😊

I guess the editor mistaken the most ICONIC part of the Four Seasons by Vivaldi

I couldn’t find the video, so I made it with part Coopers sharp American, I’m too much a cheese snob for Velveeta. 😂

How did you not put on 10 lbs making this video? What fun! I was born in mind-centuy NJ, so Velveeta is in my DNA. I'm definitely trying the Velveeta/cheddar mix. Thanks!

His lil smile when he eats the velveeta

Macaroni and cheese 🧀 become one. Yes!! I miss the Stouffer's Romanoff pasta that was discontinued

This is a game changer. I've always been a snobby Brit about Mac and Cheese. Like your editor, I thought it was just macaroni with cheese sauce. Cooking it in the sauce though which is easier and tastier?? I'm converted!

This video made me very hungry

I am viscerally jealous about the people who got to work there that day. Just the smell of cheese in the oven, to say nothing of the LEFTOVERS

VERY COOL

This video = serotonin

I have that exact pink hand held fan! Thank you for this, I am with you.......Velveeta is really the only way. baked or creamy. I really only like my make n cheese stove top. Fight me if I'm wrong! LMAO

My favorite cheese for baked Mac cheese is sharp cheddar and a good Swiss…. About equal parts of each

Please welcome to the stage… Velveeta Vreeland!! 🎉😍🧀

My perfect version: nondairy! It can be creamy without cream!

Yum yum yum!!

I fully support your love of Velveeta.

Uh switch out the milk for half and half?!?! 😂😂😂😂😂 I said it ... The Velveeta with the cream cheese would probably work... that's what I use for broccoli chz soup

The link goes to the original recipe, but I want Vaughn’s recipe. There’s a “here’s our recipe” imbedded within the original cottage cheese recipe but it isn’t Vaughn’s final choice recipe.

I don't have to make bechemel????! *HALLELUJAH!* It looks a little dry, but I'm still going to try out this method.