The way he said garlic pepper at 2:33 really just did it to me, man.

@monke980

3 жыл бұрын

gorlic paper

@Danny-yh6ir

2 жыл бұрын

Pæpur

@lyndonadams6235

2 жыл бұрын

I’m glad I’m not the only one,

@jaytampico

2 жыл бұрын

I noticed that too, sounded like a weird editing mistake

Ethan has the look of a junior officer in the Austro-Hungarian army

@ozza4496

3 жыл бұрын

His last name is Polish and I think he mentioned in a previous video that he's got Czech ancestry so that checks out.

@mrfister825

3 жыл бұрын

Very specific

@eligoldman9200

3 жыл бұрын

He is Czech

@morallygray6527

3 жыл бұрын

Yeah his last name is polish af meaning bread man lol

@andrew4363

3 жыл бұрын

Ethan *is* a junior officer in Austria-Hungarian army.

6:49 "50g of protein, 25g of fat and 41g of protein" 😅

@bartiz12

3 жыл бұрын

That's a lot of protein!

@cutbertopimentel4873

3 жыл бұрын

The math doesn’t add up it more like 589per serving

KZread AI has been pushing Mac and Cheese my way HARD these past couple of days. now you drop this?! Ethan.. are you secretly a robot?

@TheGreektrojan

3 жыл бұрын

It wouldn't surprise me if they get ideas via the algorithm like everyone else.

@mehfriend1

3 жыл бұрын

Same here haha. I’ve just seen a video about a fella who has only eaten Mac and cheese and nothing else for the past 17 years

@DanliciousFood

3 жыл бұрын

Not surprised, just came from Babish's 18th century mac and cheese to this...and I am not complaining! LOVE mac and cheese!

@delet3999

3 жыл бұрын

To me it was fried rice

@999ThingsToCook

3 жыл бұрын

@@TheGreektrojan yeah....gets really annoying

One ingredient that pairs really well with Mac and cheese: broccoli! It adds bulk to the meal and tastes great.

@coolcatx1626

3 жыл бұрын

peas and cauliflower too!

@ggundercover3681

3 жыл бұрын

@@coolcatx1626 hate broccoli. I might try the peas and cauliflower.

@skyalert8724

2 жыл бұрын

@@ggundercover3681 hate cauliflower so ima do peas and broccoli 😉

@carabarabonanza

2 жыл бұрын

Aw hell yeah! Great idea!

@InfoBinger

2 жыл бұрын

Yeah but be sure to steam the broccoli before adding otherwise you'll get a funky flavored mac and cheese.

It's fantastic having a macro-conscious recipe video series.

This lower calorie series is by far the best on youtube!!

you're ratios for mac and cheese are feeding my family, Ethan. I've been trying to be a healthy cook for a while, so I've had a reputation of failing at meals. But I've learned from you that meeting in the middle is a sweet spot and everybody loves my mac and cheese now. My secret ingredient is Pepper Jack 🤫 might want to try this yourself

@Cynsham

2 жыл бұрын

Shit. Pepper jack mac sounds good

Cream Cheese (melted a few secs in the micro) is better in this situation than evaporated milk, it has a rich taste but is only 90 cal per 1oz, you don't need much to emulsify the cheddar, and it doesn't add a bunch of unwanted liquid that turns the sauce into a watered down disappointment.

I learned that I’m still lactose intolerant.

@lenalyles2712

3 жыл бұрын

We have 3 children with it, I used goat's milk for years until they started to produce the lactose free milk. It works fine to make mac and cheese.

@dylanj.domachowski5369

3 жыл бұрын

@@lenalyles2712 cool beans. Thanks for the tip!

@olafolafson607

3 жыл бұрын

I second the vegan mac'n'cheese option. you won't get the complex cheese flavour you get from using various cheeses and the sauce won't be as melty but the potato, carrot, nutritional yeast "cheese" sauce works for my simpler cheese cravings and it has much less calories also.

@purplegill10

3 жыл бұрын

I third the vegan mac n cheese option. There are legit so many different recipes online all with different kinds of ingredients to add to it. There are nut based ones (cashew cheeses are popular), ones based on carrots and potatoes, super complex ones like avantgardevegan's recipe, or even just a mircrowaveable one created by Mary's Test Kitchen where she made a bowl in 5 minutes.

@teh12man

3 жыл бұрын

In the same boat. Had the daiya mac and cheese. Absolutely terrible. Tastes like cardboard.

Dude. I was just thinking this after making the 3 ingredient mac and cheese from your video and damn was it the best mac and cheese I've ever had. I cannot wait to try the lo cal version. So glad I found this channel man. Keep up the good work!

I too know whats it's like to be unable to avoid cheese sticking to my facial scruff

@olbananachips8387

3 жыл бұрын

Not sure why, but it feels super weird to see you here.

@BruceCruce

3 жыл бұрын

same with semen

@ms.redhead2934

3 жыл бұрын

@@BruceCruce I-

Idk if you read comments but i discovered something cool with butter. You can get away with using significantly less butter if you portion it throughout cooking. So for example instead of using 20 grams of butter when I make curry, I just use 5 or 10 at the very end and mix it in. Close the lid and kinda let the aromas sit in. Just my 2 cents.

This is SO alien to me. We make a roux, mix in mustard and grated mature cheddar, pour in the rigatoni, top with sliced tomatoes and a bit more grated mature cheddar, and bake a bit. Sometimes we use bacon to start off the roux and add spinach or diced tomatoes, but this is so different it's incredible.

I love how these videos are about being lower calorie and not low calorie

Tip, when adding cornstarch, add it to a couple tablespoons of water on a small bowl. Mix in that so that you don't get lumps in the main bowl.

5:51 - ethan was definitely eating the cheese lmao

This series is so helpful, for those of us on low cal lifestyle/diets. Thank you.

I've just discovered your channel and - delicious recipes? calorie information? culturally accurate and diverse recipes? cooking science? handsome guy? well if you aren't the entire package

I made your restaurant style version, it was my first homemade mac n cheese! And it was so good! Thanks man. Every recipe you put up here is a delight

Garlic "PEEEEPAR". ITSA ME ETHAN!!

Tip for the Carnation Milk: poke another hole in the other side of the top of the can for air flow!

Great video! Just a note, you've got top caption still saying "Restaraunt style version" at 6:44 where lower cal version is discussed.

Yes, but how do I make 18th century lower calorie Mac and Cheese?!

@sweetjaz9998

3 жыл бұрын

ask sola!

@davidestrada4942

3 жыл бұрын

@@sweetjaz9998 or Stump Solah 🥁

@gothpuppy1123

2 жыл бұрын

Add nutmeg.

Looks great!!! Love the health/fitness focus on this channel, really useful!

why do all the cooking channels seem to cook the same thing all at once D: I'm spoiled for choice

@Solbashio

3 жыл бұрын

because they arent

@primadeluxe4910

3 жыл бұрын

They all got the idea from the same place

@dumdum407

3 жыл бұрын

@X Lo did adam post a video today? I see nothing new for him

@ProMilkshake

3 жыл бұрын

Indian food now.

@macrobioscopic

3 жыл бұрын

They following the trend, they following Food Insider

I'm not a vegan or vegetarian, but a good way to amp up the protein and umami is to add some nutritional yeast to your cheese or sub out some of the crumb topping.

Im loving this channel. Found you recently and wanna be where you are in a year especially after seeing you blow up recently..... keep it up bro.

american cheese is so sweet and rubbery. i think the closet we have in australia is processed cheese which isnt really cheese at all.

I love this, would be interesting to see a review from a second person who doesn’t know which one is which too! I fw your work tho

Ya'll let's keep this guy's channel growing with some likes. One of my favorite cooking channels to watch!

I just subscribed today. I am learning to cook now at college and these videos are really helpful. Also I can't help but admire the professional video editing and style of your videos man. Great Job

Absolutely LOVE this series and wish more channels did stuff like this, I really hope you make more ❤️

You done it again sir. Could not stop smiling once I saw the macros. Will try this this soon. Thanks!

I feel so bad for all the lactose intolerant people out there.... mac and cheese is heaven! And this was the video I was waiting for. Thank you Ethan!

@ifeanyi22

3 жыл бұрын

Don't feel bad for us some causes are worth fighting for and most of us are more than willing to be mac and cheese martyrs lol

@largeandscary8662

3 жыл бұрын

I don't need your pity

@ichsagnix4127

2 жыл бұрын

Well whether you like mac'n'cheese also heavily depends on ones habits of eating. Take me for example, some weird German person, I absolutely despise this dish, because it's beyond the definition of too much cheese.

I'm not getting anything for plugging a product but fibergourmet has macaroni pasta that is just as dense and chewy as regular pasta for 1/2 the calories. I began using that for all my pasta dishes. In my experience, its MUCH better than chickpea shells and still lower calorie and only slightly more expensive.

This looks amazing, I cant wait to try it

Love love the 'lower calorie' videos! So well done and actually delicious. God bless you sir 🙏

I didn't grow up with mac & cheese (not in the U.S.). Seeing it made here and learning how many calories a typical serving contains makes me so much more empathic to why so many Americans struggle with weight loss. And that cast iron grill pan omg😍 must find where to get that..

This shit is seriously helping me stay lean. I work out a lot but these recipes help me scratch that itch of eating unhealthy and still keeping my calories about the same as a “healthy” boring meal.

2:33 𝓖𝓪𝓻𝓵𝓲𝓬PErPAAAA

You should watch Adam Reguseas video about mac and cheese with emulsifying salts. It makes a far superior creamy cheese sauce and it's cheap and wildly shelf stable. Yes it's not a common ingredient you'll have lying around, but neither is chick pea pasta.

@eringalin2075

3 жыл бұрын

The american cheese he used has the same sour salts as Adam used.

I literally just thought about looking up some mac and cheese recipe but then I remembered I was on a diet, so I was like "eh nevermind I guess". I refresh my KZread homepage and there he is, reading my mind! Much love

Amazing video as always but you aren’t getting the full thickening power from the cornstarch, most starches have to be boiled for at least a few seconds to reach full potential, otherwise the particles in the starch don’t fully gelatinize

I see "Let's break it down" in the description and all I can think of is doodoo🎵Watch the breakDOWN🎵 from Colin and Samir lol

i really love this idea! props to you for doing this, i love all your videos a lot and i admire the effort you put into them

I just watched this video and have a cheat I use. I use boiled cauliflower instead of noodles, in a salty pot (optional dash of oil), usually with a chicken bouillon and other spices like garlic powder. A quick boil gets it to a good al dente-noodle texture, and removes all of the cauliflower flavor. You can then get a little more flavor with the cheese by using half & half and cream cheese (no flour) and whatever cheese you want, having saved so many calories in "noodle". Finish with a tbsp of butter for a nice gloss, and it's actually a really nice cheat. Toss in baked chicken for more protein

nutritional yeast is a great cheese alternative for lower calories

But can I eat the whole pot is my question

My favorite series. Thanks ethan for the insights

3:25 this is exactly what i was looking for🙏

Have you tried experimenting with sodium citrate for the cheese sauce? Creaminess X 1000000000

Yo this dude is srsly underrated

Had a thought, gonna try using Greek Yogurt in place of milk and use the pasta water to thin it out.

i was having the same issue with chickpea pasta and then i realized the box or the website not sure which one recommends rinsing it when you’re done cooking. My chickpea pasta tastes amazing now 🍝

It's fun to watch the dad from inside out cooking

Real chads watched this video before timestamps were up. For reals, great video Ethan! Keep up the great work.

I’d recommend subbing turmeric for the mustard. When I make sauce in pan I tend to add some paprika and turmeric, heavy cream and some goat cheese. Definitely not the most healthy way of doing it, so toss in some bacon and white wine before you reduce. It’s incredibly heavy so portion size tends to be pretty small just out of necessity.

@cbgbstew4072

2 жыл бұрын

This version sounds absolutely divine 😋

Hey Ethan, I would love if you could calculate the grams of fiber per serving in the macro breakdown! I know it's more work, but I really like comparing the fiber to carbs ratio in my food, and I think other people might like it too. My fav mac and cheese "hack" is to replace about half of the macaroni with cauliflower florets. Once it's all covered in cheese sauce, I don't miss the extra pasta as long as there's still some of that al dente chew in each bite. Love your channel, thanks for making great content!

Under rated channel. I’m disappointed I didn’t discover you any sooner lol

Since you like Mac & Cheese so much, you should give the traditional German/Austrian dish "Käsespätzle" a try! You should be able to find plenty recipes online (I think j kenji lopez alt has a version as well!)

@taylortait1

3 жыл бұрын

Spatzle has no flavor.

@andrewobrien2565

Жыл бұрын

@@taylortait1 your mom has no flavor

Thank you for using pork panko! I never knew that was a thing and we follow keto. I cant wait to try it.

My Mac and cheese recipe: protein penne noodles, 1/3 block of velveta, half stick of butter, milk to texture. It’s amazing and simple

@KKnut972016

2 жыл бұрын

Might even be a 1/4 of velveta

As well as or instead of adding pieces of roasted or steamed cauliflower, you can replace a significant proportion of the white sauce with pureed cauliflower for a serious reduction in calories. If you use sufficiently flavourful cheese it still seems just as cheesy and creamy.

I make a cauliflower Mac and cheese with added ground beef. Optional bacon bits topping.

@eringalin2075

3 жыл бұрын

Cauliflower & cheese is to die for! I can't decide if it's a healthy sub for Mac 'n cheese or a decadent version of cauliflower!

@johnseppethe2nd2

2 жыл бұрын

@@eringalin2075 i consider it a decadent version of cauliflower

i don't like things to be that rich so i was already making this lower calorie version for years now and it is still amazing i wasnt doing your dried pasta cooking technique until recently

if you guys really want less calories use fibergourmet brand macaroni. half the calories of normal pasta.

@taylortait1

3 жыл бұрын

Came here to say this too

Underrated AF.

As someone who loves mac and cheese, I'm gonna have to do both of these. One of the most unexpected things I've started doing lately: mac and cheese with a diced tomato topping (put on after baking). I went to a restaurant that served their mac with tomato sauce on the side and was baffled. Fast forward, it cuts through a lot of the fat to make it feel like a lighter dish and ends up working quite well with it and I do it whenever I have excessive tomatoes that need usage. I've done the 2 and 3 ingredient mac and cheeses before. I think one challenge is I don't inhale my food, and once you move away from the classic macs, what you get is a meal that tastes... decent, but after a few minutes, it solidifies into a block that is at best, meh, and at worst inedible. I feel like what I really want is a home-version of a box mac and cheese, something where it's "cook pasta, strain, throw in the knob of butter and milk, then add the cheese element... and your done". But that is mac and cheese... except between shredding and the variety of way you can make the sauce, it suddenly takes double the time as I want to spend. And I feel like pre-shredding the cheese is bound to end in disaster somehow. I mean, there's a reason the pre-shredded stuff uses anti-caking agents.

Wow I’m going to make this like, right now. That looks amazing!

Ethan sweetie, you’ve gotta work on the spillage/things on the counter style. Haha. It’s always everywhere. Love your videos though- that’s why I keep coming back:)

I hate "I'm early" comments except when _I'm_ early

@divyasharontom4526

3 жыл бұрын

@@machinegunpiss774 I respect you

I try to use these videos to improof my calorie intake

grocery stores in my area don't carry block American cheese. i've looked for it when i was doing my grilled cheese experiments and found only slices. for that matter, i can't find block parmasan either.

My parents once used the leftover cheese from a fondue (cheese and a little white wine welted together in a pot) and put it in a "Mac & Cheese" It was awesome apparently

Ethan, the way you grate that cheese makes me so nervous. Not sure how you haven't lost a finger at this point. Either way though, great vid.

@PimpolloMorales

3 жыл бұрын

I've found that most graters really aren't as sharp as you'd think. I personally haven't ever actually hurt myself on one though I've scraped the blades quite a few times. Idk, ur mileage may vary on that one

to lower the cals even more, you can sub out half of the cheddar cheese with fat free cheddar. it won't melt completely, but with the fats and sauce from the rest of the mix, it will still melt enough.

*@ **5:53**, Ethan looking like the rest of us making Mac with that cheese on his chin. Irresistible xD*

I haven't tried them but I'm pretty sure Barilla has some +Protein pasta. It might be a nice compromise between Chickpea pasta and normal?

Can we talk about that adorable tiny cleaver he used at 4:39?

For the low cal version, could you: 1. Cook the pasta 2. Add in the cheese 3. THEN add in the evaporated milk, to dial in how thick/runny you want it? Or does the evaporated milk have to come before the cheese, or have to have at least the listed amount? 🤔🤔🤔

man do i love this channel

This has been my go-to recipe for years! Thanks google!

I dont make my mac with cream or butter anyway, Just small amount low fat milk, olive oil (high temp), small amount of low sodium cajun season (35mg), and some gouda cheese. And sometimes gluten-free pasta

I know this is an old vid now, but I'm working through your back catalogue 😸 Do you have info on how cooking your pasta the day before and chilling to convert digestible starch into undigestable resistant starch changes the calorie/fibre profile?

My husband doesn't care for chickpea pasta, but likes the lentil pasta. I have changed up several of my pasta dishes using the lentil pasta.

@taylortait1

3 жыл бұрын

Try fiber pasta from fiber gourmet. Its real regular pasta with half the calories and 25g of fiber.

Ethan! I enjoyed this video. I'll try it for sure. Could you please help the internet with lasagna, but healthier?

Ethan and Babish in sync today lool

Please consider substituting or suggesting substitutes for evaporated milk as it's not as widely available outside the US. Thank you!

I’ve actually been playing around with Mac and cheese myself and I’ve been using Chickpea pasta as my base, spicy mustard, American cheese, 28g low-skim mozzarella, 14g Parmesan, garlic powder, and a little paprika, and about 10g of all purpose flour. You mix all of that together and then put it into a small cast iron pan and cook it in an air fryer, taking out every 6 minutes or so to stir. It’ll thicken and create a Cohesive sauce with a nice crust on top and then I take a 35 calorie slice of bread and put it into the air fryer at 250 degrees for about 15 minutes until it breaks apart and becomes crumbly and breadcrumb like texture and then mix that in with some pan cooked green onions and shallots and use that as a topping. I’m gonna take a few notes from you and add in the evaporated milk and I think try adding in some sautéd jalapeño for some extra flavor and spice.

How do I make higher Calorie mac and cheese?

You don't really need more emulsifiers with how much American cheese you're using, American cheese contains quite a bit of sodium citrate and has quite a bit of emulsifying power left on its own from just that, so if you wanted to try a super low calorie version you can use less or no evaporated milk l, or even use pasta water and some butter to get the same amount of calories but add the butter flavor back in. Just something to think about.

2:33 GARLIC PYEEEEPER

Hi Ethan, the calories seem a bit off. Normally calroies can be counted by the following parameters: 1g fat = 9 calories 1g carb = 4 calories 1g protein = 4 calories 1g ethanol = 7 calories When I calculate you restaurant calories ((76*4) + (52*9) + (31*4)) it comes out to 896 calories instead of your 834 amount. When I calculate your lower calorie option ((50*4) + (25*9) + (41*4)) it comes out to 589 calories instead of your 555 amount. Your point of the video is still sound, but both the restaurant and low cal options are slightly higher. Anyone able to tell me why? Could it be something I'm doing incorrectly on my end?

@amyvoegerl6349

Жыл бұрын

I think he calculates it by using the labeling on packages, and there may have been multiple instances of half a gram of carb/fat/protein/ethanol, that ended up not being accounted for in the total, but were a part of the calories calculated. That is just a guess though.

Love the recipes bro and especially how much you love mac and cheese

2:30 "Garlic paieper"

I love Ethan’s videos and have learned from him in big ways before, but DEFINITELY have caution when following his instruction here to barely cover pasta with water and dump cheese mixture without straining. My pot when finished cooking looking as though the water had evaporated or mostly, but there was a soup of pasta water lurking below. Dish feels ruined, but we’ll see (currently in the oven). Tldr - pasta and pot (density of former in later) form factors could greatly impact the success of Ethan’s pasta cooking strategy here…

love these series!!

I can’t ever hear “macaroni in a pot” without thinking of a certain song 😅

@matcha_icelattle3303

3 жыл бұрын

A person of culture 😂😂

@rosaunolalintino

3 жыл бұрын

I think it'll be awhile until literally anyone who's ever heard that song unhears it lol

@largeandscary8662

3 жыл бұрын

what song

@Kat_eyyyyy

3 жыл бұрын

Largand Scary Waffles And Pancakes

As an Italian, I can’t watch when pasta is cooked like that. Please bring salted water to a rolling boil first, and THEN add pasta.

@jasperjones8401

3 жыл бұрын

I've never found a reason to waste your time doing this. Is there a reason you need a giant pot of water?

@johnseppethe2nd2

2 жыл бұрын

That doesnt actually make it better in fact its the objectively worse version. A large volume of water is wasteful and you get a lower concentration of starch. Putting pasta in on a boil is unnecessary because pasta starts cooking at below 100°C. Shove your "traditions" where the sun doesn't shine please.