 Meat boy is back today I'm showing you guys another Nutrient dense approachable recipe so that you can incorporate quality animal foods into your family's diet today It's mac and cheese and outside of the wheat pasta and the flour that's used to thicken the cheese mixture It's not actually a bad choice. You have a ton of Nutritious dairy products butter cream milk cheese that go into this and if you're using high quality raw Grass-fed dairy it has all of the vitamins your body needs Water-soluble fat soluble minerals the only thing it's really missing is preformed omega fatty acids And if your guts in a healthy state you can typically tolerate some amount of wheat We're going organic to remove any glyphosate pesticide concerns And if you can go heirloom like I'm corn spelt emmer we you might be better off So let me show you guys the ingredients for pasta. I have organic durum wheat semolina shells from Whole Foods Maybe the elbow macaroni is a little more traditional, but this is good as well durum wheat compared to Modern wheat, which is hard red winter wheat is definitely less inflammatory It's easier on your stomach if you can get I'm corn wheat pasta or not even wheat pasta go for rice pasta Quinoa pasta whatever you like that's easier on your stomach that you prefer You know the focus of this recipe is Using the pasta as a carrier for the nutritious dairy-based animal foods for the flour though I do have iron corn wheat. So this is from jovial foods. They were sold out of pasta normally I do get the pasta from them, but it's up to you whatever Pasta and flour it doesn't really matter. You could even do this without the flour if you wanted to I'm sure it will thicken up just fine if you add more cheese. So this is the energy This is the carbohydrate. We're getting some minerals But it's mostly to feed our gut bacteria and give us some stars to keep us going Seasoning is really simple very classic typical to mac and cheese pepper salt and some smoked paprika For the cheeses again very classic typical to mac and cheese We have some gruyere and some American cheddar both of which we have on Frankie's your range meat I have a lot of extra parmesan. So I might grate some up here, but maybe not We need some butter that's going to be used to make a roux. That's why we need flour. So the roux is Classic French component of many recipes. It's equal parts butter equal parts flour that is used to thicken sauces Again, there's a bunch of other ways you can do that that don't have wheat that aren't as inflammatory But I think using you know a high-quality grass-fed butter and a high-quality flour is perfectly fine You know I would prefer raw butter, but this is what we have on Frankie's your range meat right now And this is what we can provide for you guys for the other dairy components We have two cups of cream and two cups of milk. These are both from Local farm raw grass-fed and all of these dairy components have a very similar nutrient profile there Fat soluble vitamin heavy because they all have fats, but since the milk has a lot of protein It has more water soluble vitamins the cheese has more protein than the butter or the cream It has more water soluble vitamins as well incredibly high calcium content overall if you tolerate dairy It really is one of the most approachable and nutritious foods to your diet So we need to boil some water for the pasta very important that using a high-quality water Which you removed the main concerns from the fluoride the chlorine the antibiotics the chemicals pesticide residue Reverse osmosis can do that better off using a bottled water But whatever you do when you're cooking with water when you're drinking water Make sure to check out the past videos I've done on water to ensure that you're keeping yourself healthy and free of the negatives of our modern life So that's going to a boil. We're going to shred up all of this cheese I don't think I went over measurements. So it's one pound of pasta It's half a cup of flour and half a cup of butter for the cheeses that we want six cups total So normally the recipe calls for three cups of Gruyere and three cups of cheddar I'm going to do that and I think I'm going to add a bit of extra Parmesan for the dairy products It's two cups each of milk and heavy cream Salt paprika black pepper. It's really up to your discretion So I'm going to get all of this cheese grated and the roux started in the pan the butter is all melted I'm going to turn the heat up to medium high And we're going to put in the half cup of flour now There's different degrees of roux that they have in french cooking So you know you'll have a blonde roux which has a little bit of flavor You'll have a dark brown roux which takes a long time and adds a lot of nuttiness But for most recipes, we just want to cook out the flour flavor which takes about two or three minutes This texture here, which is like wet sand Is what we want. So the way I look at this is Just make as much cheese sauce as you have ingredients for and then you can always save the cheese sauce and edit to more pasta later You know, it's super easy to boil pasta But making this cheese sauce is something very involved and it'd be nice to have a couple days worth of it As opposed to one night dinner and as you guys could see I I grated quite a bit of extra cheese way more than I need so the main consideration we have to make here is Do you want to just do a one pot mac and cheese or do you want to bake this in the oven because Baking this in the oven involves spreading layers of cheese throughout the mac and cheese as opposed to just throwing it all In the pot. So once we've cooked that flour flavor out of the roux, I'm going to add in my Two cups of milk and two cups of cream Turn down the heat to medium And now we're going to put in half of each of our cheeses. So You know, we have three cups of chatter. So we're going to do One and a half cups of cheddar here three cups of gruyere. So One and a half cups of gruyere Maybe not quite one and a half cups of parmesan. It's a bit saltier, but Around one cup. So that's really the base of our cheese sauce now. We just have to melt this at a low temperature We still have to season this so i'm going to do maybe Tablespoon of paprika. This is a lot of mac and cheese and be a teaspoon of salt And then plenty of black pepper About a tablespoon This is a bit thick because I added extra cheese. So I'm going to add another cup of milk to Get this to the right consistency. So cheese sauce is pretty much ready. We're going to keep this warm Water's still not boiling yet. Let's grease up our tin that we're going to cook this in I don't think all of this is going to fit in one of these. So I'm going to grease up two just in case This is just the finalia butter So we're going to put our one pound of pasta in the water A bit of salt This cheese sauce has thickened up a lot. I'm going to add another cup of milk As I mentioned, there's two options. We can just mix the cheese sauce with the pasta called mac and cheese Or we can put it in the baking dish layer some more cheese on top and crisp it in the oven That's the more traditional comes out a little bit nicer That's what we're going to do today since we're baking the pasta in the oven We do want it to be al dente. We don't really want to cook this to the normal temperature Pasta has been going eight minutes. We're going to strain it off As you can see, we have our strained pasta our cheese sauce and our three cheeses the cheddar the parmesan and the gruyere So now we're going to spoon this cheese mixture into this pasta until we think there's enough cheese in it And as I said, I think about half of this is going to be good So let's just do that. So that's pretty cheesy. I think I want it a bit cheesier As with any of these, you know healthy nutrient dense recipes The goal is to use the pasta or the grain as a carrier for the animal food So if we can you know overload the cheese a bit That's what we want to do nothing too crazy. So that looks good a layer Of macaroni About half of the macaroni In the bottom here nice even layer and we're going to take a sprinkle of each of the cheeses. So You know a bit of cheddar Maybe two handfuls of cheddar Handful of gruyere and a little sprinkle of parmesan I'm going to kind of press that down a bit and we put the rest of the mac and cheese on top Just going to press this down a bit and then the same thing we just did so I'm going to put the rest of the cheddar on here The rest of the gruyere There's legit like Three pounds of cheese in this recipe. This could probably feed a family for like Three nights the cheddar gruyere and a light sprinkle of parmesan Don't want to go too crazy because it's salty I'm going to overpower everything and there is our five-pound masterpiece So we're going to pop this in the oven About 350 and let the cheese melt With that bit of leftover cheese sauce. I'm actually going to use it for my mom's scrambled eggs in the morning So you know just a great way to Use up leftovers. So it's been about a half an hour. I haven't really been keeping track But it looks good right now the cheese is nice and set You could try to get like a brown crust on top, but you really don't have to there's so much flavor in here and If you heat it too much a lot more oil might come out of the mac and cheese I would say let this cool off for an hour, but it's pretty late and I want to go to bed So we're just going to take out a corner piece As we would expect a ton of cheese Looks really good People on youtube I'm eating again with my brother's delicious mac and cheese, which I haven't had in a really long time Yeah, I don't think she's had mac and cheese and probably Three four five years whenever whenever we started the carnivore diet. That's the last time she had mac and cheese She's been having some pasta with red sauce, but I haven't made mac and cheese or anything involved So good. I love look how gooey that is So delicious You know, you want to tell the camera people about the crappy mac and cheese that mom and dad give us? It's horrible, right? Yeah, this craft brand it was like dry like cheesy gross nasty My parents Are renowned for their lack of effort in culinary ability And when they used to make us mac and cheese and they still do it My dad actually just made some tonight for himself They take two slices of craft cheese with some skim milk in a pot and they melt it with some Ronzoni all hot. It's pasta. It's horrible This is like the complete opposite probably better than whatever you get in a restaurant So tasty. Well, whatever my brother makes me. It's so delicious and healthy Hmm We'll see if she uh, we'll see if she gains 10 pounds this week from all the sandwiches and pasta She's been testing Well, we'll see if I gain any weight, which probably not hopefully not Yeah, when we keep the food quality high everything's organic nutritious She's not even exercising and she doesn't gain weight. She eats pasta every day Well, I would to be fair I do exercise. I go walking a lot in the neighborhood, so it burns off some calories If we can call that exercise I love whatever my brother makes me. I'm not pretty much eat whatever he makes me The best thing he ever made me was his the ribs with the She says something different every day the river good. She doesn't I don't think she thinks the ribs were actually good because We had those really beautiful the first light new zealand wagyu short ribs And I made this amazing barbecue sauce and after she had it for one day She didn't want to eat the ribs anymore. She was sick of them. So I think she's a liar I could have 15 pounds of this mac and cheese. I'm sure you could you know I'm not going to because She's already had five meals today, but it looks really good. I hope you guys enjoy this recipe I hope your kids like this recipe your family members If you could please like the video leave a comment down below above all Please share the video if you can if you do want to support me further You know how to do so down in the description We have these cheeses on cranky syringe meat at a more affordable price than even your local grocery store So thanks again for joining me today guys Enjoy the rest of your night, and I'll see you for tomorrow's video