Male: All right honey, we got two shallots. You got two cloves of garlic.

Female: Okay.

Male: We’re just going to take these and dice them up all. This is going to be the base for our cheese sauce.

Female: I’m going to go ahead and go back and put in four tablespoons of butter.

Male: I’m going to finish working off my shallots.

Female: This half a stick. Okay. I’m going to use my little wooden spoon and break that up so we can get the melting. I would like to see that.

Male: Is my butter hot?

Female: Oh no, I got to check the butter. Yeah. I think it’s little hot.

Male: It’s hot, it’s bubbling. And we’re going right in.

Female: Add a little salt and pepper, put it about it.

Male: Yes, mam. We’re going to add about two tablespoons of tomato paste. Now this paste will add a great flavor. All right we got five tablespoons of flour.

Female: We’re just going to have to thicken it.

Male: And it’s just going to create a nice paste.

Female: Yes.

Male: And what you’re looking for, you know, when you’re making a great Mac and cheese is the ideal texture of the cheese sauce.

Female: Absolutely.

Male: It’s almost great honey.

Female: Now we made the butter.

Male: We get a quarter cup of white wine.

Female: I’m going to crank it up now.

Male: Just going to work, together, let’s add that all up. Jean has got all that incorporated you all add four cups of heavy cream.

Female: Makes it nice and smooth and creamy.

Male: So now we add some seasoning, baby.

Female: When making mac and cheese have a little kick to it.

Male: A half teaspoon of paprika, a quarter teaspoon of what?

Female: Cayenne pepper!

Male: We’re going to add one bailey.

Female: All right, that was good. You want to start this a little bit more.

Male: You want to start it.

Female: Because while we’re doing that, I can go ahead and get our noodles going. I’m just going to add a little bit of salt to our boiling water.

Male: And it will reduce to about half until it becomes thick and creamy. And then Jean, you should have our noodles ready.

Female: And we’re going to add one pound of pasta right into our boiling water. Now I start on with two eight ounces of lobster test to have been frozen in pot, lobster test to a meter should get more bank for your bugging. I’m all about getting to bank for my bug.

Male: You better know that. What I’m doing here is I'm grating two cups of white chopped cheddar and grurier cheese.

Female: All right. So I’m going to go ahead and take my lobster back and add it into the cheese so I guess that hanging on and getting no cheese.

Male: Now one of the things you want to do when you’re dumping your cheese in your cheese salt, you get your nice handful and then you stir. And then corporate it now. And then you can dump the rest. All right.

Female: We got your pasta all drained and ready for you.

Male: Oh yeah! Perfect honey, just dump it right on there. There we go.

Female: Yes.

Male: Oh yes.

Female: Okay.

Male: Now there you got it.

Female: Move it around.

Male: I’m just going to work this around.

Female: I’m glad you took that bailey leaf out because we don’t want anybody choke on that. Look at that. All that cheese.

Male: Yeah. Oh man.

Female: Well that’s my show living in lobster anywhere.

Male: All right.

Female: Okay. So we’re going to add in a quarter cup of pinto to give a little texture, little bite to it.

Male: And I can start on your parsley. All right, let to last the parsley in. now look, I had a little extra cheese left so we might as well use it. what do you think?

Female: No waste. Hear why I’m sad, this is a no waste dish. So this is going to go to the oven about 350 degrees for 25 minutes and then it’s going on a table and add to my belly.