/ck/ - Food & Cooking

>make bechamel
>melt in cheese
wala

>>11343773
Sure, put the bechamel sauce on the macaroni

do i need to put the whole thing in the oven?

>>11343779
>>11343784
Gee, /ck/, helpful as ever you stupid niggers.

>>11343773
4 tbsp butter
3 tbsp flour
seasoning
-cook roux-
2 cups cold milk and whisk like crazy
when it thickens, add your pound of cooked pasta and check your seasoning.

DONE

>>11343832
oops also add your shredded cheese after roux has thickened. your two should work great

50g butter
50g plain flour
500ml milk
seasoning

cook butter and flour together on low heat while stirring constantly for 3 mins, then gradually add milk while whisking vigorously. Cook off for 5 minutes, then add grated cheese until it's as cheesy as you want. Season to taste

>>11343773
If you add even a crumble of gryere it's a Mornay sauce from there on

>>11343832
>>11343841
fuuuck I took too long

>>11343847
hon hon hon

>>11343832
>4 tbsp butter
>3 tbsp flour
Fuck outa here. Should be 50 / 50.

Anyways.

OP. Seasoning is key.
Dijon mustard, some seafood / poultry seasoning will really get things going with mac and cheese.
Also adding some sour cream is nice as well.

>>11343773
I don’t like cheese maccaroni. It’s just so... cheesy.

>>11343942
Leave my thread and this board, please.

>>11343952
Nope

>>11343959

>>11343883

>measuring different substances by volume instead of weight

3T butter is gonna weigh a lot more than 3T flour, i will tell you that much for sure.

>>11343964
Now you’re just being unbearable

How would one add onion to a bachemel? Just fry them until they're translucent?

>>11343994

i've always simmered the raw onion after adding the milk with some nutmeg and strained but you could probably sautee the onion in the butter and then add the flour and cook roux like standard if you want onion chunks

>>11344005
Neat. Don't know which I'll try since I'm going to cook when I get home in a few hours but thanks, anon.

>>11343974
Doesn't matter. It's 50 / 50 by volume, not weight.
You honestly think French chefs back in 1700s had scales ready for butter and flour for a classic roux or bachemel? It was done by volume 'weight'.

>>11344022

you really think we haven't improved on literally everything that ever existed since the 1700's?

come on, anon.

>>11344022
>>11343974
>>11343883
>>11343832
Stop arguing and be proper. Help a nigga make a proper bechamel. Every recipe on the internet is different but i want something semi proper.

>>11343773

8 tbs butter
8 tbs plain flour
4 cup milk
4 pinches of salt

Put milk, butter and salt into pan, when butter starts to melt sift flour into the liquid while whisking continually and quite rapidly to prevent lumps. Once a smooth sauce base has formed lower your whisking speed so it's more of a steady stir, at this stage you're just letting the sauce thicken while keeping the flour moving, not whisking will see flour settle to the bottom and burn so whisking is key.

2 large brown onions, halved then sliced quarter inch thick
1lb streaky bacon chopped into half inch square pieces
1 box of farfalle or macaroni, cooked to half the time instructed to par cook the pasta
Mustard powder
Onion powder
Garlic powder
Smoked paprika
The cheeses you have available grated, I'd go a cup of gruyere and 2 cups cheddar
Have 1 cup cheddar and half a cup gruyere aside and 2 cups panko

Add 2 teaspoons of garlic powder, the same of onion powder, 1 teaspoon mustard powder, the same of smoked paprika and add pinches of cayenne to taste. Taste taste taste, I have guestimated these measurements of spice, normally its a palm of this and a pinch of that, so add slowly and taste as you go. When it tastes right, stop.

Fry the chopped bacon until starting to brown and crisp, remove bacon and fry onions in bacon grease until translucent and starting to colour. Add onion, bacon and any remaining grease to sauce base and stir to incorporate, then add the 1 cup gruyere and 2 cups cheddar and stir until all the one sauce.

Add the pasta and stir until thoroughly coated and mixed into the sauce, pour into a large baking dish and cover with the cheese evenly and sprinkle the panko over the top. As the cheese melts and bubbles the panko sitting on top will go brown and crunchy then sink into the melting cheeseand form a delicious crust.

Bake for 30-45 minutes in a medium oven or until the crust is golden brown and even, you may need to rotate the dish midway through.

>>11344033

you're right, people are usually pretty amicable and easily come to a common consensus on this site.

my bad

>>11344037

If you want runny mac n cheese don't bake it, want traditional mac n cheese don't add onion or bacon or spices.

If you want perfect slices of mac n cheese bake, follow recipe and before serving allow to rest for 15 minutes before slicing and serving.

>>11344041
Nice reddit spacing you stupid nigger. Leave my thread and stop double spacing your posts because you think your opinion is more important than everyone else on the board. Please and thanks.

>>11344037
I was under the impression you would normally melt the butter and add the flour and slightly brown it before adding the milk.
Is this your own recipe? Because I have all the ingredients you've listed and it sounds good.

>>11344049

are we at the point where we're now posting this ironically?

i can't tell

>>11344078

It's a simple white sauce, you can jazz it up if you want but I don't find a difference. It's great for me and my partner and mates enjoy it. It's definitely home cooking and yeah my own recipe. The basic white sauce base is me mums, went from there.

>>11344117
>reddit spaces
>posts the most played out "meme" on the website
>trying to talk about irony
I sometimes want to leave this website. But I'm just going to close this thread instead. Truly epin, anon. You're a comical genius.

>>11344122
Thanks, anon, and everyone else who gave topical answers.

>>11344127
>>11344117
>>11344049
>>11344041

Samefag

You're getting good advice in this thread but the key step in this process is to never use pre shredded cheese since that shit has starch added and will make your sauce gritty as fuck.

>>11344134

Oh and it freezes really well, so spare portions put in tupperware or chinese take out boxes and freeze extra portions.

>>11344141

This is true, i only ever grate my own cheese so didn't think to mention.

Anti caking agent is the devil.

>>11344117
i cant tell whos trolling who anymore

>>11344143
One more question: how much macaroni do you use with your recipe? I have 680 grams
>>11344141
I may be american but I'm not retarded, anon.

>>11344172

I use around 400gms of farfalle, with macaroni you may need more... If you don't mind a little cooked pasta in the fridge boil up 500gms and add to the sauce a cup at a time until you feel there's enough. Better to have left over pasta to use later than to be left short.

>>11344256

I always have around a cup or two of pasta left over from this box.

>>11344263
>>11344256
Alright, cool. I'll just use the whole 680g's then.
Thanks for the recipe, anon. Maybe I'll post pictures in here whenever it's done.

>>11344078
If you brown it, then it's a roux. Otherwise it's a bachemel.

Listen. It's cooking 101.

Roux is 50 / 50 fat to flour, and then cooked WITHOUT seasoning or other ingredients until it's COOKED, or browned, you literally never leave the stove when cooking a roux, and it's for stews, gumbo, soups, etc.

Bechemel is thick, slightly more flour and is usually 2 parts flour to 1 part fat, usually butter (since its stinky frenchmen recipe) It's then I guess 'watered' down with milk or creme. until you feel the consistency is to your liking, there really is no guide. But for mac and cheese you want a more runny bechemel, since you'll be adding cheese and shit.

For a good bechemel, it's all trial and error anon, it's up to the cook to decide to be honest. Just experiment, and remember your fuck ups. But don't forget, it's more flour to fat ratio, also, have ALL your ingredients ready to throw in and never leave the fucking stove, and don't stop stirring, it can turn on you any second.

>>11344296
This guy's got it right. Do what he says.

>>11344296
Based

>>11344296
>If you brown it, then it's a roux. Otherwise it's a bachemel.
what? You make bechemel using a roux. You use a white roux for bechemel. You want the flour to be cooked to remove the raw flour taste.

>>11344277

Please do

>>11344296

Actually it's bechamel.

>>11344597

Actually he has no idea what he's talking about and can't even spell bechamel. Bachemel (bah-sheh-mell) is retarded and not (beh-sha-mell) so the fact he couldn't even sound that mother out shows he's just another internet retard who has no life experience.

The two things he said that are true are never stop stirring and it's trial and error. That's why I can post a recipe that works everytime and covers don't stop stirring. Because I've tried many times and know what works. All he can do is spout rhetoric while he drops an egg into instant ramen, rests the disposable cup between his moobs and strokes his pedo beard in the dull glow of his monitor while he reads more Heston.

>>11343883
>Fuck outa here. Should be 50 / 50.

That's like the no shit classic recipe, right? Anyways, I always end up having to add fats to get the consistency I like, so I usually end up with about a 60/40 ratio.

>>11344849

Actually the no shit classic recipe was a creamed up veal veloute.

2 tbs butter
2 tbs plain flour
1 cup milk
1 pinch salt

It's all you ever need for a perfect white sauce. Add your cheese, probably a half a cup to a full cup for extra cheese fans. I never brown the flour or melt the butter, i just chuck the dairy and salt into a sauce pan, sift in the flour, whisk til it's thick. Taste for the floury taste to ensure it is gone, then add your cheese. It couldn't be easier. You want to add more flavour infuse the milk with some peppercorns and bay leaves.

It certainly isn't the ticking time bomb drama queen >>11344597 makes it out to be.

Goes fantastically on cauliflower florets, bake it in the oven til it's bubbling and browned. So good.

OP here, it came out well. Grill I like and brother enjoyed it.
Poor picture, I know, but my kitchen doesn't have proper photo lighting.

>>11344938

Awesome work my dude. Looks good and you're already taking steps to make it your own. I like it. If you have any cauliflower see post above haha.

Just posting to remind everyone that "people" who like crust on mac and cheese should be rounded up and shot against a wall.

>>11343773
google alton brown's recipe, the baked version is great

>>11345161
Maybe I'll try that next time. All of Alton's recipes I've cooked have been really good.
New Good Eats is starting soon, like teo days from now

>>11345143
>>11344296

Samefag