/ck/ - Food & Cooking

>>11311049
Don't add flour to the milk, you basically get dumplings by doing that.

Melt butter over medium low heat, add flour and mix to make a paste, cook paste for a minute or two until it stops smelling like raw flour, then slowly add the milk in small amounts while stirring. This'll stop the flour from lumping up and will make it properly thicken after doing that and simmering/stirring until it comes up to a boil. Don't rush it and keep stirring, or it'll stick to the bottom and get lumpy/grainy.
>Maccococi

>>11311068
Sweet, I'll give that a go. The recipe I followed said add butter and milk then add flour and I was confused when it didn't work. Thanks.

>>11311049
>Maccococi
These mispellings of "Maccheroni" just keep getting weirder and weirder.

>>11311049
Just make a liaison instead of a roux. ~1 egg yolk to a pint of heavy cream. Just add the liaison and cheese to a pan, heat up to make a nice sauce, add hot pasta and toss to combine. Way easier than dealing with a roux.

>>11311049
if you like making creamy stuff then it helps to learn an idiot-style roux. it doesn't have to be a good roux.
>heat 2 tbsp oil in pan
>test it by dropping flecks of flour into it.
>when the flecks bubble and fry it's hot enough
>add around 2tbsp of flour (i eyeball this)
>don't drop flour into hot oil from a great height, seriously
>stir continuously until you reach the desired color (i like peanut)
this will take you 5 minutes. when i'm serious i do this much more slowly and sometimes use an oven but this is fine for mac and cheese. just whisk the milk in once you're done

>>11311074
>add butter and milk then add flour
shit recipe.

By the way, if you use the right kind of cheese you don't need milk or flour. Just melt the cheese straight onto the cooked pasta, perhaps with a splash of cream if it's too thick. you only need to fuck with a roux (flour+water) if you are using cheeses that don't melt well, like cheddar.

If you use cheese like gruyere, gouda, most blue cheeses, fontina, raclette, etc, they melt without splitting and there's no need for a roux at all.

My country also makes mac-and-cheese. ours recipe is more like this:

Butter, 4tbsp
Flour, 6tbsp
White wine-caramelised onions, 4tbsp
Prepared smooth-style mustard, 4tbsp
Milk, 1 litre
Salt, as needed
Pasta, 500g
Boiling water, to cook pasta
Grated cheese/s, 750-1000g (!)
>though not traditional, I like a mix of aged gouda and aged cheddar

In a metal (NOT non-stick) saucepan, cook butter and flour together with a wooden spoon until flour granules are just hydrated and butter is slightly bubbly.
Off the heat and stir in onion and mustard.
Keep stirring until hissing stops.
Up the heat back to high and whisk in the milk until the flour mixture is dissolved and evenly distributed.
Bring to a simmer then off the heat, salt to taste and set aside.
Boil pasta in salted water to halfway done then drain and shake of excess moisture.
Pour pasta into a baking dish and mix, dry, with cheese, leaving a handful or two out for topping.
Pour milk mixture over pasta and top with remaining cheese.
Bake at whatever temperature you commonly bake shit at where you live (180c for me) until cheeses are melted and bubbly and cheese topping is browned and delicious.
Allow to cool a bit before serving.
Makes six main-sized servings (plate it up with a non-meat side; braised apple-and-cabbage is common) or 12-18 side-sized ones (serve with a roast or some other meaty main and some vegetable-based sides; a pork dish is preferred for the main to prove you're not a filthy muzzie).

>>11311049
>It fucking clumps together
Add it slower, retard. You should basically be whisking the milk and butter while you sprinkle on the flour a little at a time. If your pot is moving, either use a heavier pot OR put it on the counter and wrap the bottom with a towel while you do this.
And you're not making it "congealed". Congealed is solidified. Jello is congealed. Your roux should be a little bit thicker, like gravy or a sauce, but not "firm".

>>11311194
>Prepared smooth-style mustard, 4tbsp
Good advice. Might sound weird to people who never made it from scratch before, but mustard in mac and cheese is really good.

>>11311285
Adds just a tiny little tang to each bite and breaks up the cheese flavour.

>>11311273
Yeah alright, Chef. I added it in all at once, a tablespoon, all in and that was the worst thing I've done with this recipe. The time after that I lightly sprinkled it in while stirring with my other hand and that shit still clumped together, although not as much as the first time.
I'm just going to try some of the recipes in this thread and see which one I like the most.

>>11311158
Really?? If I can really just melt gouda on some pasta I'm gonna try this.

I usually stick to stupid Annie's box stuff that gives you the cheese cream mix already made.

I don't care much for cheddar in my old age so I want some fucking real mac n cheese with a proper cheese.

>>11311158
>raclette
is a way of preparing cheese not a cheese.
>t. Valaisan

Butter first, then flour, stir it constantly until it starts to cook up into a paste, then add milk, then whisk it hard to get all the flour integrated and keep it from being lumpy, after that just stir it regularly

>>11311049
Just buy the Velveeta shells and cheese. You can't beat it at home.

1 stuck of butter, melt it in pot. add a couple tablespoons of minced garlic. let it meld for a couple minutes. add a carton of heavy cream around 2 cups. let it heat up some more.take equal parts velveeta cheese and then whatever other cheese you want and melt it a handful at a time. I like to bake my macaroni with a ritz/cheddar topping

The velveeta has such a mild flavor the other cheese overpowers it but the velveeta keep the cheese nice and smooth.

>>11311640
>is a way of preparing cheese not a cheese
Leave your village some time.

>>11311891
this is true, velveeta is underrated. then again, we could just use sodium citrate

>>11311049
Try Frankie Celenza's mac n' cheese recipe. It's pretty good.
>Heat a pan on medium, and melt some butter on it (about a tablespoon for a half pound of mac, but you can add more as needed, the recipe is pretty loose)
>Add macaroni, then stir to coat the noodles.
>Add water or chicken broth (even better) so that the noodles are covered. Cook, stirring intermittently, until it's reduced. Add more as necessary until the noodles are cooked to your preference.
> Put in some more butter, add cream, and put in shredded cheese. Stir until it's melted and mixed into a cheesy sauce.

Again, the recipe is pretty loose, so you can make the sauce as thick or thin as you like by adding more or less broth and cream, and of course you can put in as much cheese as you want as well. Cooking the macaroni in one pan leaves all the starch in so your sauce will be thick and creamy.

>>11311640
It's both. Raclette is a type of cheese as well as a dish made using raclette.

>>11311049
whattya mean you just cook noodles, add milk, butter and cheese and melt it all together

>>11311285
>>11311331
It's less for taste (though that is a practical upshot of the mustard) and more as a safeguard preventing the fats in the cheeses from separating. Mustard is a natural emulsifying agent.

>>11311640
BE was here. VS is a loser!
Also: https://fr.wikipedia.org/wiki/Raclette_(fromage)

>>11311640
>imagine being this stupid

>>11312777
raclette is not a type of chese. a bern dog wouldnt know better
>>11312624
>>11312804
>>11311918
mutts. ignored.

>>11312777
>la protection du terme seul raclette a été supprimée en 2007, au motif que raclette désigne une préparation culinaire (la raclette) et non un fromage
Even the bureaucratic dogs in bern agreed by tribunal that raclette was not a cheese but a method of preperaiton

>>11311074
Flour to hot fat, cold liquid to roux. No lumps

>>11312862
>raclette est un fromage à base de lait cru de vache, à pâte pressée non cuite d'origine du canton du Valais en Suisse

>>11311049
Take milk, add flour, heat and stir, until thick, take cheese, dump in, add to cooked pasta, put cheese on top, bake until brown, job done.

>>11312856
>ignored
by saying you ignored
dipshit

>>11312947
>a été supprimée en 2007
mdr arret d'etre bette bernois

>>11312965
>bête bernois
...and?