- Hey Josh, can I borrow your meat mallet? – Comin’ your way, Trev. I think I found out how this works. – Whoa, hey look, we finally figured it out. – Oh yeah, the star gate was right beneath me I could feel its gravitational pull on my– (lively music) Welcome to Mythical Kitchen where dreams become food. Now we’ve all seen the rules on the back of the blue box mac and cheese but rules were meant to be broken, we plan on breaking all of them. – Today, we are gonna show you how to make three delicious recipes using your standard blue box of Kraft macaroni and cheese. – If you’re following along at home, you can find the time codes right there and also all of the written recipes down in the description below. – Let’s get cookin’! (lively music) All right so today we’re making mac and cheese pizza. Now tons of people have made an actual pizza dough that has mac and cheese on it, but today we are using the actual mac and cheese as the pizza crust. You’re gonna start out with, I wonder if I could flip this all the way. Ha-ha, you’re gonna start with one box of cooked Kraft macaroni and cheese, I’m not gonna eat it, I want to, and then we’re gonna take two eggs and crack it directly into that, I almost shattered the egg on my table, don’t do that. All right, so I’m just using the boxed stuff that I made according to the directions on the package. Mac and cheese is a staple in a lot of people’s households and you may be getting tired of the same old same old right now so here is how to transform it into a really delicious and playful dish. You’re gonna stir together your eggs and your macaroni and your mozzarella cheese ad when this bakes, all the cheese and the proteins and the egg are gonna combine with all the starch in the noodles and make a beautiful crusty, circular crust. A crusty crust, you know. So I am just using a baking sheet with a silicone mat on it and you could also use parchment paper would work just as well, but I haven’t any parchment paper. And then very important, you gotta lube up your hands and then you’re gonna take this and you’re gonna press it out with your hands until it is the shape of a circle. Okay, so if you can see that, we got this beautiful mac and cheese crust is a perfect circle-ish, I’m gonna throw this in the oven and we’re gonna bake it off and then we’re gonna top it with stuff. Okay so we have our mac and cheese crusts that are out of the oven and I am way too proud of this. You might be asking, what do you top a mac and cheese pizza with? So I’m gonna do one classic pepperonis so we just have normal tomato-y pizza sauce and now we’re just gonna take a bunch of mozzarella cheese. All right, so we got this pizza all cheesed up and now we’re just gonna throw some ronis on it and honestly if you think about the flavors of this, like the spiciness of the pepperoni, it’s really gonna be nice, fantastic, so we’re gonna put that in the oven, pop it on the top rack at like 450 for about 10 minutes just until this gets nice and crusty and melted. The other pizza, I’m gonna go with a white sauce pizza. White sauce pizza is one of my favorite things in the world. I do absolutely love red sauce but we’re gonna take just some pre-made Alfredo sauce, you can use the stuff from the jar. So we’re just gonna dollop that all over, give it a nice smear. So, more mozzarella cheese on top of the Alfredo, we are going to go to simply diced up cooked chicken breast and I’m about to start pouring sweat into the pizza. I’m trying to angle my head so the sweat doesn’t pour into the pizza, we got the oven jacked up to like 450 degrees so that’s what the sweat is. And then we’re gonna take bacon, chicken, bacon, creamy sauce, vegetables, like what’s not to love about that. And then your vegetables, you can add literally whatever you want, I mean I’m goin’ with peas on it ’cause it kinda reminds me of like an American version of carbonaro that a lot of people put peas into which I know is not authentic but it is really delicious. Peas and bacon is a fantastic combo. And then I’m goin’ with a little bit of just raw white onion that’s gonna cook up nicely in the oven, and then mushrooms. Why, they were on sale, no ones buyin’ the mushrooms right now so we’re gonna give them some love. And look at that! So we’re just gonna bake these off at 450 degrees, for about 10 minutes, unless I said something that would contradict that three minutes ago. Do whatever I said three minutes ago or now in so far as they were the same thing, they might be. I think I have heat stroke. What does heat stroke feel like? (timer ringing) All right so we have the pizzas out of the oven and they look really incredible. You see they got a little bit of that caramelized cheese crust around the outside, you’re gonna get some beautiful crispiness off that. I need to grab a knife to cut it, I’m gonna bring like a doom bringer, a demon sword, I like this one. Gonna cut this up, I don’t like using pizza rollers, I don’t trust ’em. All right. Don’t do that, I shouldn’t have done that. Got this all cut up, I’m gonna dig in, look at that! Mmm, in the food world this is what we call cheat code, this is the thing that shouldn’t exist and makes life way too easy but it sure does exist. You get this very faint perfuminess of the yellow cheese, a little bit of crisp from the bottom and then everything else just reads pizza ’cause you have like the hot rush of sauce into your mouth. And all the vegetables actually like really set it off all right now I gotta dig into this pepperoni one. Oh boy, look at that. Mmm, now that’s a pizza, I need ranch. That’s what’s gonna set this off, Nicole! Give me a hand with some ranch? – Yeah! Here you go. – Okay, yeah but now turn the bottle upside down. – Josh, are you, are you trying to drink the ranch again? – I don’t need your judgment, I need you to squeeze. And that is how you make a mac and cheese pizza one box of macaroni, infinite possibilities and speaking of which, Nicoles gonna teach you how to make mac and cheese stuffed potato skins. It puts the ranch in the basket. (lively music) – Today, we’re gonna make some mac and cheese stuffed potato skins, they taste as delicious as they sound. First thing you’re gonna wanna do is take a russet potato, we call these AP potatoes. So I’m gonna take a fork and I’m going to stab this about seven times then I’m gonna take two squares of foil, then I’m gonna take some oil and I’m gonna put it on the bottom of this, then I’m gonna add a heafty sprinkle of kosher salt, then I’m gonna take my potatoes and I’m just gonna roll it in that mixture. I like to do a really really secure tuck, so what I do is I move my potato to the corner, I fold it over the top, I take the sides, roll it in, and I just roll super duper tight, that way none of the oil is gonna spill out and it’s nice, secure and safe. And then I’m just gonna put it in a 400 degree oven for about 40 minutes, I like to always check it a little bit I like to take a Mythical Kitchen towel and squeeze it, and once it has a little bit of give, that’s when I know it’s fully cooked. Okay, I’m gonna see those in 40 minutes (laughs). (timer ringing) All right, time to check on our potatoes. Hot potato! I’m gonna let these cool for about 15, 20 minutes, I don’t want to immediately cut into my potatoes because they’ll totally fall apart, we don’t wanna do that, we wanna let them rest for a little bit. Cut ’em in half, get it started. I’m gonna make my macaroni and cheese. I’m gonna use two packs of easy mac. I’m gonna take, what’s two thirds plus two thirds? It’s four sixths, right? Well I’m gonna take two, two thirds of water, put it in my bowl, sorry I have a fifth grade math education throw my mac in here and then I’m gonna microwave it for about three minutes. I know the box says 3.5 minutes but I want my noodles to be a little al dente. Yes, we’re gonna mac our easy mac al dente. Guys I don’t know if you notice this but do you see the beautiful blue on the easy mac box? My eyeliners the same color, do you see that? – [Man] Four six is two thirds. – Okay, let’s actually do that math, no it’s not, two thirds plus two thirds is four thirds which equals one and one thirds cup. (audience applauding) Okay, take my mac out, just go ahead and add ya packet and then just mix it up. Okay, now I’m gonna let that hang out. Let’s get our potatoes started. So I removed my potatoes from the foil and I’m just gonna slice it right in half. Whenever you’re making stuffed potato skins, it’s really important to leave a little bit of a ridge around your potato so that it can hold all of the beautiful cheesy goodness that we’re gonna put inside of it, I like to kind of use my spoon to predetermine the shape and size of my vessel. Can you see that it has a nice little covering of actual potato I’m gonna set these on my sheet and then I’m going to put just a little bit of oil on them and then that way they’ll crisp up nicely. Oh that was a lot of oil baby, too much. Rub ’em around on the outside, on the inside. Gonna throw those in the oven for about five to six minutes so they can get nice and crispy. Okay, so I’m gonna start on my mashed taters, I have all of my tater bits in a bowl. I’m going to add about a third of a cup of butter and I’m gonna use about a fourth of a cup of half and half, half a teaspoon of salt, a few cracks of black pepper, great. And I’m just gonna mash this up. And I’m gonna add in my cold mac, then I’m gonna add a third of a cup of cheese, then I’m just gonna toss them together. Now we’re gonna take out or skins and we’re gonna stuff ’em! Then I’m gonna take a heafty spoonful of the mixture and I’m just going to fill it. You wanna pile it high. Now I’m gonna top it with a little more cheese because why not, I’m gonna broil it for about three minutes I’m gonna keep an eye on it, I’m gonna keep checking it to make sure it’s not burning over the top. (timer ringing) Let’s take a look at our potatoes, wow! Now I’m going to garnish these, some sour cream, and then I’m gonna add some freshly chopped parsley, you can add whatever green you want, if you have chives, add chives. If you have green onions, add green onions. Looks like we’re done, cool! – Don’t forget the ranch! – Josh, I’m sorry, I don’t think it needs ranch. – The ranch, it goes on the potatoes. – Josh, I’m not putting ranch in there. – Nicole, put the ranch on the potatoes! – Fine just give me the ranch. – Thank you Nicole, you’ve always been so good at taking direction. She’s a peach. – Okay, time to taste my stuffed mac and cheese potato skins. Oh my gosh it’s so cheesy. (Nicole laughing) You ever eat something that’s so good and you’re like so proud of yourself that you just can’t talk? So because we made our noodles a little bit al dente, it’s like this totally different texture from the super smooth mashed potatoes and it works really really well together. Next up, Trevors gonna show you guys how to make buffalo chicken macaroni and cheese, that sounds really good Trevor. I don’t know which way you are. (lively music) – Today I’m making buffalo chicken mac and cheese and it’s a momentous day because for once, I’m actually cooking. I have managed to go through all of these videos and only bake! Buffalo sauce, it’s a great sauce. And you may not know this but buffalo sauce is pretty much just hot sauce and butter. It’s very creamy because of all the butter and it tastes like hot sauce because of the hot sauce. And we’re gonna make a little marinade out of it. One third of a cup of buffalo, oh yeah, oh look at it drizzle out. Honey, two tablespoons, goin’ in here. A teaspoon of salt and chili powder. About a tablespoon of olive oil, since I just used my tablespoon to measure honey, I’m just gonna eyeball it. And we are going to whisk this up! Whisk it! This is gonna be the marinade for our chicken and it’s also gonna make up the glaze that we’re gonna put on our chicken after it’s cooked. It’s time to tenderize the chicken, I learned this from our show Cook Food Good. Hey Josh, can I borrow your meat mallet? – Comin’ your way Trev, I think I found out how this works. – Whoa, hey look, we finally figured it out. – Oh yeah, the star gate was right beneath me, I could feel it’s gravitational pull on me (bleep). – All right, we’re gonna do it just like Josh taught us. Light taps, light taps up and down the meat. We are going to get some of this marinade in there, and then kinda toss it around, rub it around, get the chicken coated, this is good. I’m gonna let this marinate in the, whoa, I’m gonna let it rest in the fridge for about one to two hours but you can leave it up until like overnight if you wanna let it marinate overnight for extra flavor. Okay, the chickens been marinating, I’ve pulled it out and I’ve been letting it rest outside of the fridge for about 15 minutes before I cook it because I don’t want it to be too cold when I add it to the pan. I’m gonna add just another tablespoon of honey to this remaining buffalo mixture and this is gonna become our glaze. So I’m just tryin’ to thicken it up a little bit. Also, I’ve already prepared my mac and cheese, I’m just gonna let that chill out. I’m gonna choose my breast and I’m just gonna (chicken sizzling) lay that down. I’m gonna let it cook, do it’s thing. All right, I’m gonna give it a little checksy. It’s been about five minutes. Oh, look at that char on the bottom. So I’m gonna lower the heat now to about medium. Now I know what you’re thinking, Trevor, that looks really black. It’s not, it’s not burnt, it’s char and that’s all the buffalo marinade that’s just gotten really crispy and tender now this is nice and char, we’re gonna let the chicken cook all the way through, get it nice and tender and juicy gonna let this finish cooking and then it will be sliced and on top of our mac. (timer ringing) Okay so the chicken is cooked. So I have the leftover little bit of glaze and I’m just gonna drizzle that on the top of this, get it nice and coated. I also added a little bit of this to my mac and cheese because I wanted to, I’m gonna get to slicing. Oh yeah, look at that, little spongy piece of beautiful, oh that’s good, frick yeah! Assembly time, I’ve got my mac. I am always a person that eats an entire box of Kraft mac and cheese by myself. I know some people might say Trevor, that’s unhealthy, it’s meant for multiple people, and to that I say, I don’t care. The mac daddy, she’s so pretty. That’s a big piece of chicken but we’re goin’ for it. That is so good, oh my gosh, okay. The buffalo flavor goes so well with the cheese, magical. Like it’s so cheesy, so creamy, I hope you guys decide to make this ’cause it’s super easy, super simple, very tasty, and hey thank you for joinin’ us in The Mythical Kitchen today. – Thank you so much for stopping by The Mythical Kitchen, leave a comment with what mythical dishes you wanna learn how to make next. Hit us up on Instagram @MythicalKitchen with #DreamsBecomeFood of your best mac and cheese dishes. We got new recipes every week and a new episode of A Hot Dog Is A Sandwich every Wednesday Thanks for stoppin’ by, I’ll see ya next time. – Thank you for joining us at Mythical Kitchen, something, I don’t know (laughs). – We’ll see you next time, bye. – [Josh] You can cook up your own feast while wearing The Mythical Kitchen apron, available now at Mythical.Com.