/ck/ - Food & Cooking

why did you put sand on it

>>12575369
Looks okay but you know that's not the shot we want...

Would eat/10 give us the money shot

>>12575369
money shot, plz

Looks like a restaurant's side of mac and cheese. You did it.

Did a roux 60/50 grams butter flour,
Milk 3/4 of liter, cooked slowly
Added actual cheddar cheese. Had to wait for a 'burger special' offer to actually just find the damn thing
Legit parmigiano reggiano, 80 grams
Barilla pasta, cellentani shape.
Salt, pepper, nutmeg.

On top is not sand, but powdered bread, don't know how to translate.
A very small mozzarella i had sitting in the fridge added that cheese melting wires feeling.

Into owen half hour to make a small crust. Not too much as GF wanted to eat it ASAP.

I ate it the very first rime in the UK. Mine was delicious. More creamy, less dry, but a tad less flavour because no bacon as i tasted in England.

>>12575369
Looks fine actually.
Could have done with a breadcrumb topping though.

>>12575532
8/10
would eat gladly, but if you are Italian, isnt fresh pasta widely available to you?

>>12575532
>powdered bread, don't know how to translate

Bread crumbs? But that looks awesome man. If you make it again you could try adding some mashed anchovy filets or mustard to the sauce. Sounds weird but it's really good.

>>12575532
very well done. this "powdered bread" is called bread crumbs. using parmigiano reggiano in a mac and cheese is a little edgy. you should only be using soft, high milk fat cheeses but a small amount of parmigiano reggiano will add a nice saltiness and a bit of extra flavor. great choice of pasta shape. good use of nutmeg. bacon isn't necessary since there's already enough grease from the cheese.
The biggest flaw here is that you only used cheddar and mozzarella. 3-5 different types of soft cheese is the target number.
>>12575536
>Could have done with a breadcrumb topping though.
Best breadcrumb topping imo is a mixture of regular breadcrumbs and panko
>>12575553
>fresh pasta
don't do this on a mac n cheese. pasta should be boiled very al dente before baking. fresh pasta in a bake like this would have barely any texture

8/10 fantastic considering it's your first try

>>12575553
Yes but fresh pasta is another kind of cooking and doesn't really fit well for oven re-cooking.
You really want to use fresh pasta with quality sauces or, for example, seafood dishes or seasonal sauces with truffle and porcini mushrooms, or traditional ragù in sunday family lunch.

Dried pasta holds cooking better and is, how to put it... More forgiving to errors.

>>12575579
>Best breadcrumb topping imo is a mixture of regular breadcrumbs and panko
As a cheat I used to just use ready salted crisps (potato chips) if I had no proper breadcrumb stuff at hand.
Actually works really well.

>>12575579
>>12575592
gotcha, would think to just not boil the fresh pasta but i know how baked pasta gets when overdone

>>12575532
you act so sensible and civilized, make pasta pasticciata with cheddar basically, and then you use Barilla pasta
why in the world

>>12575532
>but powdered bread, don't know how to translate.
breadcrumbs

>>12575532
hnnnngh looks excellent anon.

>>12575532
I enjoy gouda in my mac and cheese, smoked preferably. I also add cayenne pepper, just a bit. If you are looking for suggestions for next time.

>>12575532
>powdered bread
lol translation is a funny thing. The English equivalent would be bread crumbs.

Anyway, good looking photo of the food! It looks tasty and I would try it. Next time try putting a bit of mustard powder in your roux.

>>12575625
Strange right? I am kind of an oddity for a Wop. I like rules, i like work and dislike soccer. I am short and dark tho, to compensate. Anyway
>and then you use Barilla pasta
A fucking shame. My local marketplace has a lot of brands, even locally produced, yet only cellentani shape from Barilla. Well, had to adapt.

it looks very good, anon.

Thanks everyone for the appreciation and suggestion on variations. Will try again maybe with colder weather. It's salads and cold pasta seasons now. Even BBQ is a sweaty busoness.

One more question. A portion was leftover as it was too much. Can i just microwave it ? Thanks.

Have seafood.

>>12575927
>busoness
*business
Fucking phone

>>12575369
The top either isn't browned evenly or enough. I can't comment on anything else because I don't have tastevision.

>>12575369
>>12575532
Looks delicious, OP. Good job. You did us burgers proud.

>>12575927
Sure, you can just microwave it. Mac and cheese reheats pretty well.

>>12575369
I did my first sucessful mac and cheese today aswell

>>12575532
>Added actual cheddar cheese
in the next war I will fight for your people with great pride and honor

>>12576142
>>12576934

Thanks for your appreciation and really, It is very difficult to find some Cheddar for the mac n cheese.
Yes I tasted it alone and yes, I can already think of the alternatives but I do believe that you always have to start from the recipe by the book to understand what is what and if you can improve by your tastes or leave it alone.

Hell, our very italian cuisine that is appreciated worldwide (and sadly, tranny'd to oblivion sometimes) is based on simple recipes of four, five ingredients.

>>12575369
0/10 mac and cheese should not be baked.

>>12577072
Is it hard to find any cheddar, or were you looking for a specific kind? Could you find English Cheddar?

>>12577103
>any cheddar
Basically that, in even our well supplied supermarkets.
Best you can find is some Kraft processed slices "with cheddar for your burger!" but that won't do it. Last week they had Cheddar in big slices and grabbed some.
I've been told that I should look into some more international chains, like Carrefour and I may be lucky. Sadly they aren't near me but whatever.
There are places tho where I can order proper English Cheddar and I will after the summer, but I had first to make a first try before ordering/get shipped expensive ingredients.

>>12576907
Post cross section.

>>12577167
>slices
wtf americans

>>12575532
American here. Damn. Looks like you nailed it. Never seen mac and cheese so creamy that wasn't Velveeta. 10/10.

>>12575927
>Can i just microwave it ? Thanks.
Yes. You can add a little splash of milk if the pasta seems too dry. And one weird thing I like is having a little balsamic vinaigrette on the side, but that's just me.