/ck/ - Food & Cooking

>>17339855
>Roux or no roux?
I prefer roux but you can substitute a roux for emulsifying salts like sodium citrate or add a bit of american cheese (which is just cheddar and colby jack cheese with some additional water and emulsifying salts) to hot milk, stir, then add your regular cheese like sharp cheddar to that.
You can also add xanthan gum to just a tiny bit of oil or butter and that will act as a roux but you don't have to cook it and it requires way less fat.

>Eggs or no eggs
never eggs, even if a custard-based cheese sauce sounds delicious.

>Baked or no baked?
i just cook it on the stove. baking it looks harder and only really makes sense if you're feeding a lot of people at once.

>Parmesan or no Parmesan
Mostly sharp cheddar but some parmigiano reggiano in there too makes it even better.

>your favorite recipe
>best noodle shapes
>best cheeses
>baked or stove top?