/ck/ - Food & Cooking

Adam Ragusa's recipe. Youtube it.

>>12461815
Baseball bat

>>12461815
Not bad. I can tell you used a roux, because the sauce didn't break.

>>12461834
i googled this image you big stupidhead

>>12461815
you make it
if it turns out bad, you find a new recipe
if that turns out bad you find a new recipe
if it turns out good, you try to find what made that different from the others and add to that.

>>12461815

You're a little late anon, if you wanted a july 4th mac and cheese you really needed to start prepping back in March. Good luck

Never seen graham but I have seen rits, just use panko imo

>>12462456
I really wish you would just fuck off.

Crushed cornflakes are unironically the best fucking topping for baked mac and cheese.

>>12461815
Bread crumbs are for faggots, just throw some sliced cherry tomatoes in towards the end of the cook. If you need more flavor, marinate the tomatoes overnight prior to cooking.

>>12461815
>(such as crushed graham crackers)
Who has ever fucking added this to mac and cheese

using flour in your cheese sauce is literally being stuck in the last millenium. use sodium phosphate like james kraft intended.

>>12461815
>such as crushed graham crackers

>>12461815
make heavy cream roux then melt smoked gouda xtra sharp cheddar and cream cheese then add smoke paprika garlic powder white pepper cayenne then crispy pancetta the mix in noodles then bake it in oven with more cheese and breadcrumb on top.

>>12461815
Use gouda, sharp cheddar, and mix in cubed Velveeta and a few pats of butter. Pour about a quarter inch of milk or half and half in before baking in a 13x9.

>>12461815
You can add a lot more cheese than most recipes tell you to put in. If it says put in 16oz then 20-22oz will be completely fine.
Worcestershire Sauce is a great addition, 2 shots is plenty. Also about 2 teaspoons of brown mustard really amps up the cheese flavor. Cayenne about a teaspoon is a great addition as well.

If you are baking it, toss in some bleu cheese crumbles, They won't melt all that well, but running into one every couple mouthfuls is a great treat.

The standard roux recipe is fine, but take the roux to a caramel color for some added depth.

Post results, OP. I want to see how colossally you fucked up. And don't even try to deny that you didn't.

Normally, I make a bechamel and use cheddar and gouda, no baking. This recipe is what I like to use for events where I'll be cooking a lot of different things at once: http://www.thecookingguy.com/cookbook/2017/10/16/one-pot-mac-recipe

Easy and if done right will blow people away

https://www.epicurious.com/recipes/member/views/beechers-worlds-best-mac-cheese-52600321

>>12461834

>roux

please return to reddit. we speak english here. the word is 'gravy'.

>>12464961
No bake mac n cheeses are always inferior to baked ones no matter how expensive the cheese

I don't know about fancy recipes with sodium citrate and sodium chloride and stuff. All I know how to make is pasta with Mornay sauce.
>boil 8 American ounces of pasta. reserve.
>add 1 American tablespoon each of butter and flour to saucep'n. Cook for about 1 minute.
>add 3 American cups of milk. Whisk until slightly thickened
>season with salt, pepper, nutmeg, and Dijon mustard (freshly grate pepper and nutmeg)
>add a bunch of grated cheese idk how much just eyeball it
>add pasta
Wala, pasta alla Mornay. PRO TIP: The leftovers will become gritty. To reheat, add a splash of milk when you microwave it. Personally, I like to reheat it with a splash of buttermilk. It recreamens it nicely.
>>12465261
>butter+flour=gravy
Okay, retard.

>>12465267
No one's stopping you from baking it after, if that's your preference.

>>12465267
What exactly does the baking achieve?
If you're trying to crisp up or brown a buttered Panko or other topping, okay very hot oven or broil a few minutes, but the mac and cheese itself is fully cooked out of the pot... and long cooking times can only ruin cheese. MELT the cheese, do not cook the cheese.

>>12465409
For some people, not myself, they like the casserole 'setting' that baked mac and cheese gets. Instead of being a sauce and pasta mix it becomes more of a single object.

>>12465261
Is this some kinda false flag? You used reddit spacing yourself. Some kinda redditor trying to fit in

>>12461815
break crumbs are gay
cheese, noodles, bacon, sprinkled green onions

Too few people appreciate the magic of caramelized onions and mushrooms in mac and cheese. Try it once, you'll never not eat it that way again.

>>12465235
>>12464961
>the worst mac-n-cheese
these are both horrendous recipes for runny cheese sauced pasta. neither recipe uses the macaroni noodle..

>>12461815
Use large elbow macaroni. Don't use any kind of pasta that isn't macaroni.

I welcome critiques and suggestions. If the sauce is too thicc I add whole milk.

>>12465376
Thats the same as making stove top pizza and then baking it.

Sure you do the much better technique, but the product is inferior

I think this one with Soubise is really good. It's actually from a book by Michael Ruhlman
https://www.seriouseats.com/recipes/2011/09/mac-and-cheese-with-soubise-recipe.html

Cut-up green chiles in the cheese sauce as it finishes. Top with toasted panko and bake. Serves 1 fat me.

>>12461815
this is how i do it. i dont measure or anything though.

fry up a bunch of smashed and chopped garlic and finely chopped onion. i use like a whole head of garlic, maybe a head and a half, and a large onion. you can use olive oil or unsalted butter or a mix, doesn't matter really.

use excess oil/butter to make a roux with the garlic and onion still in the pan. add more of your fat if you dont have enough left.

add milk to make a bechamel. add a bunch of grated extra sharp white cheddar (i use cabots). add whatever other cheese you think would taste good, pecorino is nice . stir frequently.

add spices, pepper, cayenne, chili flake, a little turmeric for color if you want, check salt. turn off heat and add a couple more cloves of smashed and minced garlic.

mix in your just al dente pasta with the sauce. pour into container, top with a layer of grated cheese and panko. if using a fairly deep dish i like to add a layer of panko and grated cheese in the middle.

bake for half an hour at 375 or something, just keep an eye on it. broil to toast the top if that didn't already happen.

during the first step with the onions and garlic you can add stuff like minced sausage, mushrooms, ground meat.

>>12463341
KEK

>>12464935
This.
I always make a roux out of bacon grease and butter. Then I let the roux turn a nice brown color. Also nutmeg. That adds a little something to the dish that makes it better.

okay so I think I want to make it with gruyere and sharp cheddar, and I guess I'll put some crumbles of blue cheese in it too. I'll probably put it over actual macaroni noodles and then top it with panko.

I've seen mentions of worcestershire, dry mustard, nutmeg, smoked paprika, cayenne, garlic, white wine vinegar, and chili powder. What spices should I use? (inb4 all of them)

>>12465261
Even if this is bait, kill yourself.

>>12467333
Nutmeg if you're doing a white sauce preparation. Use garlic very sparingly if you use it, it can overwhelm the cheese. Use dijon or English mustard. I'd say no to the others, maybe a few finely diced fresh chilis if you want some spice.

>>12467333
I use all of the first five ingredients listed, and it tastes great. Mac and cheese can be very bland without enough seasoning.

>>12462456
Wow worthless advice. I bet you think you're real wise buddy. Sage fuck Mac n cheese

is mac and cheese really a good choice for july cookout?
I agree with the thought that baked mac and cheese blows
also with a roux is pointless
so making a big pot of it so it starts cooling seems like a bad Idea
it's also really heavy on the stomach, and it's one of probably a few side dishes
make pic related instead

>>12467333
garlic and cayenne

>>12468592
retard

>>12468592
GTFO. That's not pizza, that's just bread with cold toppings.

>>12468592
yeah that's what people want at a cookout, raw broccoli and random strands of unmelted cheddar on bread

>>12461815
Lobster is my go to for some killer mac n cheese.
>cut lobster into small 1" chunks
>saute for 1 minute
>cook pasta just shy of al dente
>create basic cream sauce with half and half
>nutmeg, paprika, salt and pepper
>add in cheddar, fontina, parmesan, goat cheese and monterey jack
>light simmer to melt them all
>you know the drill
>add all to pan
>bake until browned on top
>perfection
>bacon for extra good boy points

>>12469025
I've made lobster mac and cheese before, and I've eaten it in restaurants, and I just found it to be a waste of lobster. I'd rather use lobster for dishes that really make it's flavor shine. That's just my opinion. You do you.

>>12469073
Not a huge fan of lobster on its own really, kind of gross to me. I only enjoy it when it's in like mac n cheese or a nice bisque. It adds a nice sweet note and an interesting texture to cheesy mac

>>12461831
imagine the sound