Culture Recipes Video

This Is How Macaroni And Cheese Was Made Back In 1784

These days some incarnation of macaroni and cheese seems to always appear on our social feeds, triggering our stomachs to let out a roar that would bring the Animal Kingdom to its knees. The ever-popular noodle dish leads to some pretty mouthwatering shots and is always a prime candidate to fill our bellies — lactose intolerance be damned.

A dish as lauded as mac and cheese must have been around for ages, right? Have you ever wondered what mac and cheese looked like hundreds of years ago? Perhaps in the 18th century?

Popular YouTube channel Townsends, picked up this macaroni and cheese recipe from 1784 to give us a glimpse at what the dish would look like in the way back when.

The channel is best known for recreating life back in the 18th century including how-to’s on tools, clothing, and recipes. This episode highlights how to make the historic “macaroni,” which was also a term used to describe a fashionable fellow back in that period. Let’s focus, however, on the variation of macaroni you can eat.

Tubular noodles are tossed into boiling water, cooked, and drained. The noodles are then thrown onto a frying pan where a gill (about half a cup) of heavy cream is added along with a ball of butter rolled in flour. The ingredients are cooked together for five minutes and removed from the pan. Finally, because it is macaroni and cheese after all, a hefty amount of parmesan cheese is added to the noodles and toasted with a salamander (a tool similar to a branding iron).

The result is a dish not too far off from the beloved macaroni and cheese we see today. Check out the video to see how it’s done, or simply to admire the detailed sets from this channel.

Wonder if I have any Lactaid lying around nearby? It’s almost lunch time.


Chuck. E Cheese’s Threw Cheetos On A Mac N Cheese Pizza And We Need It NOW

It’s safe to say that Cheetos has been peaking these past few years.

The classic cheese curls we all know and love have been popping up everywhere in ways we didn’t think possible. As if their pop-up restaurant in New York wasn’t big enough, they’ve also launched their innovative creations on a nationwide scale with Burger King’s Mac N’ Cheetos. We’ve also seen Cheetos being used in grilled cheeses, chicken, corn-on-the-cob, bagels, and even poke burritos.

Now, pizzerias are even starting to embrace the glorious Cheetos.

Chuck E. Cheese’s is now offering their Cheetos Mac-Cheesy Pizza at all participating locations starting today until the end of the year. For cheese-lovers, this is the real deal: A cheese pizza is loaded with macaroni and cheese, and then topped generously with crunchy Cheetos for a texture of creamy, gooey, and crunchy. Try getting it on their cheese-stuffed crusts for an even cheesier experience.

Brb, time to find a kid to babysit.

Celebrity Grub Packaged Food Video

Mr. Rogers Shows Us How Macaroni Is Made [WATCH]

We’ve been feeling particularly nostalgic this month. For some reason, while getting lost in the vicious waves of YouTube surfing, we found ourselves drawn to videos of Mr. Rogers’ Neighborhood. The classic PBS show would occasionally host a segment, admittedly our favorite, where we got to look inside factories to see how popular foods were made in bulk.

In this video, Mr. Rogers shows us how macaroni is made.

The beloved host takes viewers into a macaroni plant and shows us step-by-step how the product goes from wheat to the iconic pasta that consumers love drenching in gooey cheese.

Now we may be a sucker for watching packaged foods get made in factories, but we still find ourselves fascinated by this segment even decades after watching it for the first time in our youths.

Speaking of PBS, I wonder if Arthur is still on the air?

Humor Video

This Confused Toddler Can’t Find The Fork He’s Firmly Gripping

We’ve all been caught in that familiar whirlwind of confusion before, where you spin around in circles looking for that Hot Pocket you had in your hand a second ago when you got up to get some water, but now you have no idea where it is, so you call your sister a fat thief and threaten to tell your parents that she broke their favorite vase when she had her stupid Bachelor viewing party with her equally stupid but hot friends. Or something like that.

One especially confused kid struggled to find the fork planted firmly in his macaroni-stabbing hand. Thanks to the aid of his helpful brother and the snicker-laced guidance of his mother, this little Christopher Columbus finally found what he had been looking for this whole time.

#foodbeast FOODBEAST Hit-Or-Miss Recipes Video

6 Unexpected Recipes That Use PBR, From Sushi To Sandwiches [WATCH]

We now have six more reasons to place PBR at the top of the grocery list.

For context, we challenged six of our favorite guys known for creating obscenely delicious eats, and asked them to create some more obscenely delicious eats using the golden good stuff PBR—just because we can, and just because we should. (Ask not what PBR can do for you, but what you can do for PBR, right? Something like that.)

Needless to say, our guys delivered, and consequently, history has been made. After all, we’re talking about some of the best. Tym “McBurger Chips” Bussanich. Sushi-making legend Davy Devaux. The Vulgar Fucking Chef, for cheddar’s sake.

PBR pretzel bites, sushi, bacon mac, PABST BLUE REUBEN—this is what happens when you mix fire with fire. You might as well just consider and accept these as your grocery list. Here are six reasons why you need to restock your fridge with PBR immediately:

PBR Philly Cheese Steak Fingers

Tym Bussanich’s genius idea of combining steak marinated in PBR with green peppers, onions, and melted American cheese, all within the cracks of a warm loaf of bread (I like to think of these as sandwich fries). Happiness is just a finger away, y’all.

PBR Bacon Mac and Cheese

This recipe from the Simple Cooking Channel is the ultimate comfort food after a long day wherever: PBR. Bacon. Mac. Cheese. All can be united so effortlessly, it’s almost too good too be true. That’s the joy of Simple Cooking.

Pabst Blue Reuben

An entire sandwich, dunked and fried in PBR batter, and graced with a punderfully appropriate title. We’d be lost without this treasure from Dude Foods.

PBR Tempura Sushi

For many of us, it’s difficult enough making basic sushi. Davy of Make Sushi not only recreated the PBR logo in this PBR-battered roll, but to do so, he imagined the first ever naturally blue rice by using ultra rare butterfly pea flower tea.   

PBR Cheddar Nuggets (in a PBR Can)

The idea of PBR in a PBR can is nice. The idea of PBR Cheddar Nuggets in a PBR can is also nice. Vulgar Chef’s taking things to a whole new level with these cheddar nuggets fried in PBR batter, which he keenly serves in their own can along with a creamy bacon cheese sauce for dunkin’. Dipping cheese into more cheese—that’s what America’s all about.

PBR Sriracha Garlic Cheese Pretzel Bites

Cheesy, salty, and a lil’ spicy—said it before and I’ll say it again, these are the perfect anytime anywhere snack. Seeing a movie tonight? Maybe you pop into your kitchen for a bit beforehand. Maybe you make a couple batches… a couple dozen batches. Maybe you discreetly tuck ‘em into your pockets/purse/mouth and sneak ‘em into the theater with you for a lil’ snack during the show. Maybe you just had the best movie experience EVER.

Packaged Food

INTRODUCING: Trader Joe’s New Hatch Chile MAC & CHEESE


Spicy mac and cheese is definitely one of life’s little pleasures. So we where delighted to hear Trader Joe’s announce a new frozen mac and cheese that features the ever-awesome hatch chili.

The New Mexico native chili pepper boasts a sweet, spicy and earthy flavor that comes from roasting it. Trader Joe’s new macaroni features semolina elbow macaroni in a creamy cheese sauce that’s made with a combination of Cheddar, milk and butter.

The chile itself is roasted, chopped and mixed into the mac so that the heat is evenly distributed.

A 12-ounce box that serves two will cost you $2.99. One might not be enough for us.

Just saying.

#foodbeast Brand FOODBEAST Hit-Or-Miss Recipes

How To Make A PBR Bacon Mac And Cheese

Never before have we seen such a majestic recipe for mac and cheese in video form than the latest from the Simple Cooking Channel. Honestly, never. And that’s a hefty statement considering how many variations of the stuff our eyeballs have been exposed to over the years… but we and Jason of SCC are definitely not playing.

There are infinite reasons to back this claim, besides the obvious—PBR, bacon, and Mac are inarguably the best things in life. But really, seeing (and hearing) is believing.

Watch as Jason uses the glorious power of PBR to yield intensely delicious bacon. Listen, as he tenderly stirs the creamy, boozy pasta and gives us exactly what we crave with that sexy, satisfying sound (you know the sound); you can’t help but gasp in awe.

His reaction after ultimately trying the dish for himself is more than enough for use to want it, too; thus, his recipe is below. You need it. You deserve it. This guy is an auteur.



1 can of PBR

2 ¼ c macaroni

1 c chopped bacon

3 ½ c grated cheddar cheese

½ c) of butter

1 c milk

1 c cream

¼ c flour

1 c breadcrumbs

1)   Cook macaroni.

2)   Place chopped bacon in bowl. Pour PBR into bowl; let it set in for 20-30 minutes.

3)   Strain the bacon. Save the beer for later use.

4)   Cook bacon on high for 5-6 minutes. After it’s cooked, remove from heat and leave the fat. Add the fat to a large pot.

5)   Also in the large pot, melt 125g (½ cup) of butter. Whisk in ¼ cup of flour with the butter.

6)   Add the beer; next, add milk, then cream. Stir for 3 minutes.

7)   Add 2 ½ cups of grated cheddar cheese and cooked bacon. Stir.

8)   Add cooked macaroni and stir again.

9)   Top with one cup each of cheese and breadcrumbs. Bake at 200C (400F) for 20 minutes. Let cool, then enjoy.


These Chicken Drumsticks Are Engulfed In Cheesy Macaroni Tots


If there’s one thing food creator Tym Bussanich excels at, it’s figuring out new ways to cook with tater tots and macaroni and cheese. These Tater Tot Mac and Cheese Drumsticks are his latest addition.

Taking two regular fried chicken drumsticks, Tym covers it with a layer of fresh macaroni and cheese. Then, the make and cheese is covered with broken tater tots. Once a nice outer layer is molded around the mac and cheese, the drumsticks go into the fryer and cook until you get a nice golden brown color.

You won’t need to deep fry this baby for long as everything’s already been cooked.

Once it’s ready, break into these bad boys and enjoy the cheesy, totty, fried chicken goodness. You can check out how he did it below.