Walmart vs Whole Foods: Where To Get The Best Mac and Cheese
Episode 2 of Grocery Showdown is a doozy! It features a lot of me questioning my life choices and Brooke bribing our judge Julia with a bunch of things she absolutely love.
In case you forgot Grocery Showdown is the show were Brooke and I cook the same dish while shopping at two separate stores. We will take inspiration from what these markets have to offer and truly compare the two to determine which ones are easiest on the wallet and the tastebuds. There are two ways to when:
By having the cheapest meal
By having the best tasting meal
Or you can be an overachiever and do both!
Today’s Walmart goes up against Whole Foods in a battle Mac and Cheese. These two stores are essentially on opposite ends of the grocery price spectrum, which we knew would have our viewers desperate to find out if the bougie ingredients at Whole Foods can beat out the consistent and affordable food of Walmart. The rules for the match were as follows:
We have 90 minutes to make a 9x13 tray of Mac and Cheese.
All spices and oils/fats in the Delish Test Kitchen were free to use.
Whenever possible, we had to shop for and use the grocery store brand items.
For the second episode in a row, Brooke destroyed me on budget. I spent over $25 at Whole Foods and removed a single shallot to get to $TK, while Brooke sent a paltry $TK at Walmart. To see whose cheesy dish takes the cake, watch the video above. But for those looking for the recipes look no further:
Justin’s Whole Foods Bougie 3-Cheese Mac and Cheese
Preheat your oven to 350ºF. Add 1-lb. Whole Foods Organic Pasta Shells to a large pot of boiling water that has been seasoned with 1 tablespoon of kosher salt. Cook until quite al dente, 2 to 3 minutes less than the package instructions. Strain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium high heat. Toss in 3 small shallots, thinly sliced and cook tossing occasionally until softened and translucent. Sprinkle over 3 tablespoons of all-purpose flour, ½ teaspoon mustard powder, ½ tsp smoked paprika, ¼ tsp onion powder, ¼ tsp garlic powder and ¼ tsp cayenne. Whisk constantly while cooking for 1 minute, or until the raw flour scent is gone. While whisking constantly slow stream in 3 cups of whole milk. Reduce the heat to a simmer and cook until the sauce is thickened slightly, 3 to 5 minutes.
In batches, begin to whisk in ½-lb. grated Somerdale Cooper’s Hill cheese, ½-lb. grated Jarlsberg, and ½-lb grated Aged Gouda. Add in about 1 cup increments, whisking constantly, and waiting to fold in more cheese until the sauce is smooth.
Once all the cheese is incorporated, season the sauce to taste with kosher salt and a ton of freshly ground black pepper. Toss in your reserved pasta and mix until the shells are fully coated. Transfer to a greased 9x13 baking dish. Bake for 30 minutes until bubbling.
While the mac bakes, add ¼-lb. Whole Foods Crostini to a food processor and grind until they are bread crumb texture. Remove the mac from the oven, sprinkle crostini to cover the top of the mac and bake for a final 7 to 10 minutes, or until well browned. Remove from the oven and serve.
Brooke’s Walmart Spammy Cheesy Mac and Cheese
Place 2 Walmart Bolillo rolls in a food processor and pulse until broken down into crumbs. Spread crumbs on a sheet tray and bake at 350F for 5 to 10 minutes or until golden brown and crisp.
Bring a large pot of salted water to a rolling boil and add 1 lb of elbow noodles. Cook until al dente, about 7-9 minutes. Drain noodles and toss with 1 tbsp butter.
Place a medium skillet over medium heat and add 2 tbsp canola oil. Dice a 12-oz block of Walmart Bacon-flavored Luncheon Meat into ½” pieces. Once oil is hot, add diced luncheon meat and cook until browned on all sides, about 10 minutes. Drain meat on paper towel-lined plate and reserve 2 tbsp of cooking oil.
Add reserved oil to a medium saucepan over medium heat and whisk in 2 tbsp flour. Cook, whisking frequently, until roux is starting to thicken and turn golden, about 4-5 minutes. Slowly pour in 2 cups of whole milk while whisking until mixture is smooth and blended. Season with 2 tsp mustard powder, ¾ tsp garlic powder, ½ tsp onion powder, ½ tsp cayenne pepper, and ½ tsp paprika and stir to combine. Add 8 oz shredded cheddar, 8 oz shredded pepper jack cheese, 8 oz shredded mozzarella cheese, and ¼ c of french onion dip and stir until cheese is melted and sauce is smooth. Season to taste with salt and pepper.
Grease a 13x9 pan with cooking spray or butter and add noodles to pan. Fold in diced meat. Pour cheese sauce over noodles and fold cheese into noodles until completely coated. Bake in a 350 oven for 35-40 minutes of until cheese is bubbly. Top with breadcrumbs and bake for an additional 5 -10 minutes.
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