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5 Mac & Cheese Recipes From Around the World



A huge thank you to Murray’s Cheese for sponsoring today’s episode! Don’t forget to use my code Beryl15 for 15% off any of their cheese clubs!
Here you can find all the Murray’s Cheese products featured in the video: https://bit.ly/3SHsEYS
And be sure to follow @murrayscheese on Instagram for more cheesy content: https://www.instagram.com/murrayscheese/

Thank you to Marti, Marina, Lea, Barb, and Nakia for sharing your stories with us!

Link to the Boon chili crisp I used: https://www.boonsauce.com/collection/boon-8-32
Link to the Brazilian potato sticks I used: https://a.co/d/gktLZHH
Link to the spaetzle-maker I used: https://amzn.to/40yFWZp

RECIPES
Túrós Tészta: https://www.beryl.nyc/index.php/2023/11/16/turos-teszta/
Macarrão Misturado: https://beryl.nyc/index.php/2023/11/16/macarrao-misturado/
Käsespätzle: https://www.beryl.nyc/index.php/2023/11/16/kasespatzle/
Birthday Macaroni: https://www.beryl.nyc/index.php/2023/11/16/birthday-macaroni/
Baked Mac & Cheese: https://www.beryl.nyc/index.php/2023/11/16/baked-mac-cheese/

CHAPTERS
00:00 Intro
02:22 USA Baked Mac & Cheese
05:41 Trying Baked Mac & Cheese
07:54 Hungarian Túrós Tészta (Cottage Cheese Noodles)
11:18 Trying Túrós Tészta
12:36 German Käsespätzle (German Cheese Spaetzle)
15:24 Trying Käsespätzle
17:23 Brazilian Macarrão Misturado (Mixed Pasta)
20:21 Trying Macarrão Misturado
22:13 Canadian Birthday Macaroni
25:26 Trying Birthday Macaroni

#macandcheese #macandcheeserecipe #recipes #aroundtheworld

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Beryl Shereshewsky
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PO Box 1742
New York, NY 10156

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28 Comments

  3. auntielaura5

    I love caramelized onions, but they do take forever. One trick I’ve learned is to cook them in the microwave for 3 to 5 minutes before transferring them to a frying pan. This speeds up the process quite a bit. You can also add a tiny amount of sugar to add more caramelization. Yum.

  4. AcidBurn111

    First of all…I love your videos. But I have a hint for you… next time use a whisk for the roux to get it smooth and without any flour lumps…. 😉

  5. Sheherazadeh.91

    How is it possible that I can watch this video and play it in the background (on an iPhone) while sending a text message to my mom? I don’t even have YouTube premium 😅

  6. afcgeo

    Caramelizing onions is supposed to take about 40-45 minutes and there is perhaps only one short cut – adding a little cold water to them in the middle of cooking.

  9. Philly Snow Guy

    Oh Beryl… in this awfully complex and sad world you are such a positive influence! Food brings us together like nothing else and you bring food to us like no one else. Thank you.

  10. J MAC

    Roux tips
    Always equal parts fat(butter) to flour
    Add the flour in parts and mix mix mix
    Once you smell the scent of pie dough its done

  11. sotaque esquisito

    I love how Beryl keeps it real, whether it's expired oregano or just "that's enough of a list for now". We need more of this.

    Also, Barb is precious and I want to invite her over and have birthday macaroni.

    And I loooove how much discussion of substitutions there was in this video. Beryl usually has good tips, but it's extra nice when the contributors make those recommendations themselves.

  13. Val J

    Whenever I make caramelized onions I make about 3-5lbs of onions and freeze then in portions!

  16. Must Love Tea and Dogs

    How did you know I was making mac and cheese?!?! Sitting here stuffing my face with sausage and veg mac and cheese, vibing along with you Beryl ❤

  17. Armani

    We get Tabasco hot sauce and Huy Fong's Sriracha (but since theyve been in shortage, we have Tabasco's Sriracha, which isnt too bad an alternative)

  19. Back Talk

    As a Black American. I wanna pay homage to that beautiful man for making mac and cheese what it is here. Bless up ancestor ❤❤❤❤❤❤❤❤❤❤❤❤❤

  21. Thomas Miller

    Use your slow cooker to make big batches of caramelized onions and then freeze them in recipe sized quantities.

  23. Marc Renz

    Spatzle are amazing but a serious pain to make. Soak anything you use making them in cold water, do not let the dough dry out on your equipment or you will have the same issue.

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