/ck/ - Food & Cooking

Who eats this except picky spoiled children?

>>12637915
picky spoiled children eat that crap that crap that comes in a box. Boxed shit with powdered cheese isn't real mac n cheese.

>>12637908
>Rotini noodles
>Cheddar with a little swiss
>Secret is a small amount of liquid smoke flavor
>Bake in oven so that the top is crunchy

>>12638267
>Not adding meat or breadcrumbs with some garnish

>>12638272
It's a personal preference. My favorite version of mac n cheese is more southern style, so it's got milk and egg in it, and doesn't need meat since it's already rich and served as a side with a main meaty course. I also hate casseroles that are topped with bread crumbs or crushed crackers, but that's more of a personal thing.

>>12637908
8 tablespoons (1 stick) unsalted butter
5 1/2 cups whole milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 tablespoon dijon mustard
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere
1 pound elbow macaroni

Make cheese sauce, cook noodles, mix and eat or bake.

>>12637925
This, my family always had to assure my sister the nice restaurants we would go to had mac and cheese or chicken fingers. she would pout when it wasn't kraft boxed mac and cheese. she was 16, it was really embarrassing

>>12637908

>>12639003

>>12637908

>browsing /ck/ with my little nephew
>sees this thread
>MAC AND CHEESE ITS MY FAVORITE

a challenger appears

>>12639043
I posted the recipe above, with my additions. The bread isn't unnecessary, a touch of pecorino would be nice though.

>>12639019
>browsing /ck/ with my little nephew
I don't even browse 4chan in public. Have some decency.

>>12639009
Vegan recipes are an oddity but everytime I try a vegan recipe I end up enjoying it. It's no replacement for the original but I can't imagine this tasting bad.

>>12639066
The "cheese" will have an odd consistency, but it'll taste fine I assume

>>12639035

>>12639005

>>12637915
"oh no, children drink water. I now won't drink water." Fuck off man.

>>12639036
Deswegen ess ich niemals mac and cheese, warum auch? Gibt ja käsespätzle

>>12639386
>>>/krautchan/
cunt

>>12639386
and a schnitzel scheisse lederhosen achtung sieg heil to you, my friend.

>>12639408
>>12639386
>>12639397
https://i.4cdn.org/wsg/1563224339829.webm

The sauce is:
2 sticks unsalted butter
1 cup onions
1 cup hatch chiles
1 cup red bell pepper
1 teaspoon garlic
4 cups heavy cream
1 cup sour cream
8 cups or 2 lbs of various cheeses
Salt and black/red/white pepper to taste
Saute everything, add cream, bring to a boil and reduce to simmer, mix in sour cream and when dissolved add 5 cups cheese. Put pasta in casserole dish and add remaining 3 cups cheese to top, bake 350 and finish under broiler.

I usually use small elbows. You can add bacon or sausage or shrimp etc if you want.

>>12637915
I do, faggot. Problem?

Penne pasta
Make a roux and throw in a shit ton of cheese
Mozzarella
Pepperjack
Sharp cheddar
Parmesan
Add a tablespoon of caldo del pollo
Add to pasta. Top with cheese of your choosing. Bake at 350 for 25 min

>>12639000
That looks deliciously decadent and I think I'm having a cardiac event watching it.

>>12637908
>include a meat. bacon is the standard, but spiny lobster is good too. also don't underestimate beefy mac
>cavatappi noodles
>gruyere and white cheddar
>both are good, so i use the oven in the winter and the stove in the summer

>>12638308
>nutmeg

I know it's standard in bechamel, but it just tastes like dessert to me. Like it belongs in a cookie.

>>12637908
Best pasta shape for it is radiatore. Best cheese are 2 parts sharp cheddar, 1 part gruyere, 1 part fontina. Baked, with a topping of crushed, toasted in butter cornflakes, parmesan cheese, pepper and paprika.
Make a cheese sauce with half the cheese, and mix with the al dente pasta, then layer in the dish with the rest of the cheese.
To your cheese sauce, add nutmeg, mustard, and cayenne in small amounts until it tastes good to you.

The kraft Macaroni and Cheese Deluxe is pretty good

>>12639009

I tried a vegan mac and cheese once, it gave me the shits, my body absolute hates imitation dairy

every fucking time i make mac n cheese with a roux + bake it it always comes out super thick. tastes good but i don't want it pasty, i want it gooey/ smooth. might try the milk + american cheese method, anyone have success with this?

>>12642090
I hear that combining American cheese with other cheeses helps the cheese mixture sauce emulsify and stabilize better, but I don't know if that would lessen the thickness by very much. I think most of the thickness comes from the flour.

I too was never much of a fan of the sauce that was too thick. Maybe try adding a little less flour next time when you make your roux? So like the same amount of butter and milk you would add, but a little less flour. I'm not much of a cook or an expert here but I think flour is what thickens sauces like that, so I would think adding a little less of it next time would make it not as thick.
I also thought about using a cheese powder so that I don't have to add flour, and combine that powder with real cheese like cheddar as well as the butter + milk, but I haven't done much research on that to know if it would work that well or taste good. I heard most cheese powders contain more whey than actual cheese too, which is kind of a yikes.

>>12638399
Have you tried beating her ass?

>>12642090
you need sodium citrate homie

>>12637908
Piss off survey bitch. When you start a thread with a question at least be polite enough to answer it for youself first before expecting others to do so.

>>12642751
not him, but is sodium citrate safe? It's not one of those cancer-causing shits, is it?

>>12642755
this thread isn't about me. and besides, I suck at cooking so it's not like my answers deserve being in the OP anyway.

>>12638399
Post pics of sis plox.
Also
>>12642738
This. Eat her ass.

how did I do, /ck/?

>>12639000
That is way to fucking rich, God I hate my country sometimes

>>12639003
That was a pathetic amount of pepper

>>12639009
That looks fucking delicious

>>12639051
This looks pretty good

>>12641668
Why the fuck did that need to be deep fried

>>12642801
found one paper in 1986 about it being a promoter of bladder cancer, but it's food grade so i'm pretty sure it's fine

>>12637908
>recipe
Boil in milk and chicken stock, dump in cheese and a little mustard
>shape
Don't really care but usually cavatappi
>cheese
Mature cheddar, red Leicester and smoked scamorza

Then I top and broil if I can be bothered.

>>12642801
everything causing cancer

>>12641668

dear lord my arteries

Doesn't the boiling in milk think cause burned milk taste? and doesn't that also mean less milk solids to solidify with the cheese because the noodles absorbed the milk instead?

>>12642090
Bump for this question, mine is also good but paste-like. I want it to be runny, cheesy, saucy, more like nacho cheese dip, but I don't want fake plastic shit or Velveeta. I want to use real sharp cheddar and get that texture, but it never happens with the roux.
Thinking about trying the sodium citrate, this is really the ONLY way to do it, right?

>>12642922
>chicken stock

por que?

You'll Need

1/2 lb Government Cheese

2 Cups elbow macaroni, cooked

1/2 Cup cheddar cheese

1/4 Cup butter

1/4 Cup flour

1 Cup milk

6 RITZ crackers, crushed
Heat oven to 350°F.

Melt butter in medium saucepan on medium heat. Whisk in flour, cook 2 min., stirring constantly. Gradually stir in milk, cook until mixture boils and thickens, stirring constantly. Add Government Cheese, cook 3 min., stirring frequently. Stir in macaroni.

Spoon into 2-qt. casserole sprayed with cooking spray, sprinkle with Cheddar. Melt remaining butter, toss with cracker crumbs. Sprinkle over casserole.

Bake until heated through.

>>12642875
How else would you make it crispy on the outside and gooey on the inside?

>>12637925
Why not?
It's got both ingredients.

>>12638955
Those are wagon wheels.

>>12643694
Nah, these are wagon wheels

>>12639035
Mac and Cheese on a burger is actually pretty good.

>>12639009
I just don't fucking like nut cheese.

Mozzarella for gooeyness, Parmesan for some extra bite. And I never bake my mac and cheese.

My favorite recipe for cheese macaroni:
Melt approx. 200g Gorgonzola with some olive oil in a pan. Add 100g finely grated Parmesan cheese and a few slices of Bree. Heat it with 150ml milk without boiling it until it has a creamy consistency. Add pepper and a little saffron and nutmeg. Tip this mixture onto the cooked pasta. Now eat.

>>12643719

Discard any mac n cheese recipe that doesn't include cheddar in the ingredients

>>12642801
It’s just sodium and citric acid, 2 things you already eat

I prefer mine in a 27lbs bucket. One by the battlestation and another by my bed.
It doesn't even need to be refrigerated.
loverly stuff

>>12637915
Throw in some chopped veggies or something if you want to feel like big mature boi.
>tfw just now realizing good mac n cheese which chopped jalapenos and onions would be amazing
fuck why didn't I think of this sooner

>>12637908
Baked, no question.

Cheddar is the only cheese you need for the sauce

>>12639005
>spending $20 on cheese for one meal.

>>12639019
What's his favourite when you go to /h/?

>>12639021
>how to make an already unhealthy meal worse.

>>12639051
>no audio

I'm gonna take you back to the past
https://youtu.be/hV-yHbbrKRA

>>12647173
https://i.4cdn.org/wsg/1563385120427.webm

Just for you anon

which is better sodium diphosphate or sodium triposphate?

>>12648706
Diphosphorous Alkalide

i just do what chef john says

>>12639000
Why not just stop once they added the macaroni?

>>12648757

>>12648764

Is there any rhyme or reason the all the different cheeses they throw in there, or are they just slapping on as many as they can possibly can?

>>12648764
how much fucking cheese do you need, goddamn. The sauce looked interesting, too, but I'm sure it's all but smothered by those heaping piles of six different cheeses melted all over it

Chicken thigh with olive oil and little MSG PERFECT

>>12645521
>loverly

>>12639005
yes but is there a mac that taste great and costs less than 20 bucks?

>>12648862
I'm sure there is, but it probably tastes inferior

>>12641987
>radiatore
Based.

>>12648862
A lot of those Tasty recipes don't work in real life.

>>12648831
That person has some kind of allergic reaction going on.

>>12648764
That is FOUL.

Basic Mac and Cheese is melt half pound of butter in a sauce pan, add about the same or more of milk, get it simmering. Precook elbow mac and have it ready. Grate a bunch of cheddar. Like a double handful, half a 500g or more. Coat it liberally with cornstarch by hand make sure all the strands are covered. whisk in a bit of chedder, then wisk in more, and wisk in more until it's all in, adjust the consistency with milk afterwards. then mix in your elbow mac and add salt if you're a salt fiend.

It's as simple as that for completely creamy mac and cheese. Add your other flavours after that. If it's clumpy, you've fucked up the simple process, you don't need sodium citrate to get creamy mac and cheese. Corn starch breaks the protein bonds down to make it creamy.

>>12649113
>Basic Mac and Cheese is melt half pound of butter in a sauce pan ....

I don't like where this is going

>>12649116

You on a diet? Cut out carbs, don't cut out fat. It'll also keep you away from diabetes.

>>12649119
Measuring butter in portions of lb is a bad thing, your arteries hate you.

>>12637908
overcooked crap, pasta is only good al dente

command f + tuna
0 results

plebs

>>12649257

It's a batch size, dipshit, it feeds many people. How do you people survive in the real world?

>>12649631

Tuna casserole isn't mac and cheese you dipshit. How do you people exist?

>>12648801
Yes, of course. Cheeses add different flavors and textures. I'm not a cheese wizard, but mixing cheddar and gruyere is very different than using one or the other by themselves. When you're getting into 5 or 6 cheeses, I don't know how big a difference each one makes. But you certainly want to use two or three, I'd think.

>>12639000
That's way too much sauce

>>12648764
>>12648817
>>12649049
And note this is Japanese, too. That cheese had to cost a fucking fortune.

>>12639021
So how many cals would one of the cheese balls be?

>>12639021
>Using greasy ass cheese balls
>Adding more fucking butter to it
>Frying it after

>>12649636
>serving for other people

>>12637908
lots of pepper, diced ham, and steamed broccoli

>>12639003
you fucking fatass americans, I want some of that too, here in spain we eat carbonara though, wit milk and cheese, but not butter

>>12649257

I'm 150lbs and that's under weight for me. I'm slowly fading away. The more fat I eat the lower my blood pressure ends up. Carbs are the true murderer. They'll make you cut off your feet, die of stroke and end up in an early grave. Food cholesterol has nothing to do with serum cholesterol. They figured that out a few years ago.

>>12637908
Store brand blue box. Fuck you.

velveeta

>>12650829

You don't need it. Sodium Citrate or corn starch is better without pissing away that thick crap. Pour cream into your mix if you must.

>>12638955
These really are the best shape for mac and cheese.

I like mine baked with extra cheese and breadcrumbs on top. Sometimes mix in sauteed mushroom and steamed broccoli. Or sliced fresh green onion on top after it's done cooking.

>cheddar with a lil swiss
>rotini or bowtie
i dont have a favorite recipe yet since im still playing around with it. also never tried baking mac n cheese yet, but hopefully ill get around to it soon

>>12651551
Wow. That looks like shit.

>>12651566
pls no bulli. i did my best on it

>>12651551
Why is your mac and cheese actually pasta carbanara?

>>12637908

Treating boiled mac and cheese and baked mac and cheese as the same thing is problematic.

They're not.

I appreciate both, but the casserole is always going to be more satisfying to me, because it's a crusted texture that collapses into a rich blend of carbohydrate and dairy.

Those two are surely capable of sustaining themselves without it, as the boiled version will attest to time and again, but it's just another layer when it's crispy on top.

Frying it doesn't even really help at that point, because that's just another crisp.

>>12650760
The depressing part of instant Mac is that the effort to make a much better Mac is so minimal. Just boil in milk and mix in real cheese, and for no serious extra effort you've already btfo that boxed shit. You could do more, but you don't need to to topple KD.

>>12651729
>Just boil in milk and mix in real cheese

Enjoy the cheese breaking, moron. Never mix cheese straight into boiling liquid. Learn to mornay sauce.

>>12651741
Mix in real cheese after boiling, not during. Did you want me to specify that macaroni is what should be boiled in milk first?

>>12651755
>Mix in real cheese after boiling, not during
That still turns out like watery shit. You can either do the cacio e pepe/pasta carbonara method or the bechamel method. Both are valid. You're mixing hot milk with cheese and expecting anything beyond pasta in cheese soup.

You have a sad life.

>>12651758
Its just this, but I don't use butter (and add way more pepper). Calm down my guy. My whole point was that even though it's pathetic its just as low effort as boxed Mac and cheese while already being better.
Of course making actually good mac and cheese will be better, I'm not arguing against that.

>>12651769
Just this, that is
>>12639003

>eating macaroni and cheese past the age of 10

Is this a fat American thing? Are these the kind of people that put ketchup and American sauce on everything? The images in this thread are appalling.

>>12639203
this looks pretty good. I might try the mac and cheese recipe.

>>12651780
What the fuck is "American sauce"?

>>12639021
Last place I worked had fried mac & cheese on the app menu but we used crushed goldfish crackers for the breading.

>>12651945

It's probably Velveeta.

It sorta makes sense, in a way, don't it?

>>12639035

See, now - that's where it becomes obvious that you're disrespecting it.

Too much.

I'd still eat it; don't get me wrong, but still... too much.

>>12639408

That's pretty unnecessary, lol... like, schnitzel is fucking delicious, so if there's one that beats mac and cheese, I don't think the fucking third reich has anything to do with it, for fucks sake, lelelkelelelkeklekekelekek

>>12642824

Bone app the teeth, mah man. Bone app the teeth.

>>12642826
>to

>>12648764
Do Americans really do this?

>>12639040
Reading those poorly written bubbles made my brain hurt.

>>12639043
>>12639040
Reading those poorly written bubbles made my brain hurt.

>>12639000
>>12639003
>>12639005
>>12639009
>>12639013
>>12639017
I'm not sure why, but these gross me out. Maybe it's the presentation, maybe too much sauce, dunno.

>>12651729
Yeah no matter how fucking hard you try you'll never be able to get the same creaminess of blue box with real cheese. Like it or not instead of creamy and smooth you'll get chewy and cheesy.

>>12652949
You are correct, the ultra creamy sauce uses food additive chemicals to achieve what is beyond the home cook's ability. Its food science that's been perfected by experts in the laboratory, you cant possibly match it with a fucking roux.
However, you can get very close if you use emulsifying salts (sodium citrate) and carefully selected processed melting cheeses (American, Velveeta). If you refuse to use a processed cheese, then select an easy melting cheese like cheddar, Monterrey jack, Colby, Havarti, Muenster, Gouda, etc. along with the mandatory sodium citrate, and be CAREFUL with the application of heat. DO NOT cook the goddamn cheese, simply melt it in off the heat. This rules out baking it as a casserole, but if ultimate creaminess is your goal, that's the sacrifice you make. You can still have your crispy topping of Panko, Parmesan, and bacon made separately in a skillet and top it on your plate.

>>12653036
There is absolutely nothing wrong with blue box especially when the alternative is actual work if you want the blue box texture.

Its like making your own american cheese, you just need cheddar, monterrey jack, and sodium citrate but fuck doing it I'll just go to the deli and get some sliced land o lakes white american.

got a lot of sausage n mac n cheese. i might try it. maybe wait till have more cheese

>>12639036
Mein absoluter Neger.

>>12651945
Burger sauce

>>12647125
Retard

too lazy to make mac, melt cheddar cheese in bowl. pretty good shit.

>>12653988
Moran

>>12649119
shut the fuck up ketonigger

>>12637908
Shitty box of 50 cent mac n cheez
smother in ketchup.
>or
Shitty box of 50 cent mac n cheez
cream of mushroom soup

>>12639000
>Cheddar and mozzarella
What is the point of this? Sure its stringy, but what about flavor?

>>12641185
Caldo de pollo is essentially just chicken in broth..? What could possibly be the point of adding a spoonful of it?

>>12655819
Caldo de pollo also translates to chicken stock, like bouillon or something

>>12655588
That's what the pepperoni is for

The trader joes brand tv dinner one is the best I've ever had. Whatever chemicals they put in are amazing.

>>12643709
Your mother never minds

>>12657003

>>12652300
it's bone apple teat, dumbass

>>12643701
looks like a shitty moonpie knockoff

>>12637908
>boil pasta in milk,
>once the noodles are soft and the milk is no more add butter, salt, pepper, nutmeg and mustard
>add cheese (cheddar and maybe a bit of mozarella)
>breadcrumbs roux on top
the only way I ever ate it, it's pretty good but a bit much for me, something I'd eat maybe twice a year

>managed to burn my arm while making box macaroni for my little brother
I can no longer post on this board, I have embarrassed myself for the last time.
This is goodbye, /ck/. It was fun while it lasted

>>12637908
Only in USA would this be considered a real meal.

>>12657329
It's a side dish. Unless you throw in extra stuff to make it a meal.

Like how mashed potato is a side unless you throw in some meat and veggies to make corned beef hash

>>12657329
Yes, because pasta with cheese is an american only thing
Retard

>>12637908
Honestly, as an adult, I've reverted back to velveeta shells and shells. Judge me all you fucking want but I find it better. I also enjoy adding just a little more fluid, not much, so it just stays creamy even if it's room temp.

>>12637908
I know some recipes call for mustard/powder/paste but I'm thinking about making a sort of mustard mac and cheese, where it'd be the primary flavor next to cheese.

Thoughts?

>>12657383
>As an adult
You're still a child

>>12639005
Tried making this once. It was good but the amount of breadcrumbs they tell you to use is insane, should have been half the amount.

They also tell you to put them on after it's baked which is odd. Should really be before

>>12657706
The topping is fully cooked and crisp, no way it can handle another 45 minutes in a hot oven, it will burn. Besides, you want to cheese on top fully exposed to the heat in order to get toasted. Another advantage of topping served separately is each person can use as much or as little as they wish. And its not all stuck to that one gloppy layer of cheese on the top, but it can be distributed into every bite. I've been doing it this way, its far superior. Try it and be converted forever.

>>12639021
eh, looks good enough. it's something i would probably eat like once every 3 weeks.

>>12639203
this would be way easier to eat if the mac and cheese was used as a patty.

>>12648764
honestly the video should have ended at 0:16.

>>12645835
>veggies
stop speaking like a macaroni-and-cheese-eating toddler

>>12657962
Hardly spag & cheese without the cheese

>>12648764
How long until Asians become as fat and disgusting as westerners through their obsession with our food?

>>12658414
They don't digest it, it's part of their weird insectoid biology

i might, you have to like stand there for 8 minutes

>>12658441
sketti looks good, maybe more sauce n cheese

>>12637908
>favorite recipe
classic: roux>bechamel>cheddar/colby mornay + salt, pepper, nutmeg, noodles
>best noodle shapes
literally whatever I have in the house that's not spaghetti or a derivative. this isn't a high class dish that demands anything in particular, but macaroni pasta is preferred because of the name
>best cheeses
it's an american dish, so I like to choose the true american cheese: colby
if I don't have that, then cheddar is fucking fine
don't start getting weird, kid
>baked or stove top
you already asked this question, now fuck off

>>12658441
Imagine the shits

>>12643701
>>12643694
>>12638955
>ROCK ME MAMA

>>12658441
>insectoid
My stomach would hurt so bad. There were a lot of cuts though, so probably not real.

>>12658818
i have nutmeg, it didn't seem like it goes on anything.

anyway i did mac n cheese extra butter + cheddar cheese + little cheyane pepper + salt n pepper forgot the bread crumbs but it's pretty good shit

>>12658841
>cheyane pepper
dear god, anon... please

>>12658849
so tell me the ways of this "nutmeg"

>>12658841
you don't add nutmeg to taste the nutmeg
I'm not a chemist, so I don't know what exactly is going on, but with a small amount of added nutmeg (a lot of recipes call for 1/4 teaspooon, but that's probably because it's the smallest measuring device most people have - I usually do half that per cup of milk), additional flavors in the cheese start to emerge and give it a bit of depth.
I can't quite explain it, but try making two batches: one with a small amount of freshly grated (and it has to be fresh, no powdered, and no stupid mill that looks like you're grinding it, but it's already in tiny pieces), and one without
you'll notice the one with nutmeg just tastes more flavorful even without tasting nutmeg per se

Mac and cheese is so fucking subjective, there's never going to be a "best" or "greatest", because everyone has their preferences.

>>12658891
just like penises, right?

>>12658903
Not really, long thick cocks are objectively better

>>12658951
naw, some people prefer them to be a bit slender but with a defined curve

>>12658959
Those people are lying or haven't experienced a properly colossal cock

>>12658951
Agreed, but the average vagina is only around 6 inches deep when aroused, so that's plenty. Thick is good, and a pronounced head is always nice.

A touch of smoked paprika, mustard powder or Dijon, and hot sauce are nice.

>>12658975
dude, I'm telling you pointed pressure on the prostate can easily be preferable over mere stretching

>>12658975
I don't want to be ripped open anymore than I have to be, and too long isn't good either. Just long enough to bump the cervix for a little pain is preferred imo.

>>12658987
>Just long enough to bump the cervix for a little pain is preferred imo.
This. Bumpin' that cervix is where it's at. That, and the G spot, but you usually have to give a guy a fucking classroom lecture to get them to find that.
And, then there's the clitoris as well. Female orgasms are a multiplatform experience.

>>12658951
I have a thick 7 inch cock but I’m awful at sex and only last 3-4 minutes. My girlfriend prefers my tongue to my cock right now but tbf I’m inexperienced and I just started sleeping with her last week
Size doesn’t really matter after a certain point it’s motion of the ocean etc etc

>>12655819
Its powdered chicken bouillon. Adds delicious meaty flavor to anything

>>12637908

>>12661175

>>12658838
>probably not real
most of these mukbang bitches are liars
its just an other kind of porn really

>>12650385
velveeta is just too smooth

makes me feel like i'm drinking cheese flavored motor oil or something. It has such an unnatural taste and texture.

>flour
Into the fucking trash it goes, fuck using whole milk too.

Use a can of evaporated milk, 1lb Colby and 1 lb super sharp cheddar, a few slices of gubmint cheese for that signature gooey-goodness. Use shells, macaroni is ok too.

Roux makes a shit Mac and cheese, Mac and cheese is supposed to be creamy and rich in cheese flavors. Evaporated milk is the perfect consistency for a creamy sauce. Nothing else is needed.

>>12637915
Are you stupid or retarded? Both?

What's velveeta?

>>12642090
Bake it for less time. I normally only broil the pasta and breadcrumb topping, all the ingredients are already cooked so they just need to mix for a couple of minutes, not keep cooking.

>>12648801
Yes there is. When I make mine I use a blend of 'melty' cheeses like muenster and swiss alongside not as 'melty' cheeses like cheddar. This is for texture mainly, but the individual cheeses change the flavor and add depth.

>>12637908
baked macaroni is for literal niggers because most of the time it comes out overcooked

>>12638308
cringe.
posting recipes on /ck/ should be a bannable offense

>>12662594
Nah, fettuccine alfredo is the true nigger pasta meal

>>12661734
>Roux makes a shit Mac and cheese
Why? My mac and cheese made with roux is creamy and rich in cheese flavor.

>>12662594
Most recipes tell you to cook the pasta according to the box directions first which means the extra cook time in the oven overcooks it. But if you boil it for a couple minutes less, it comes out perfectly after baking.

I guess they don't tell people to undercook their pasta because how much time you have to remove from the directions depends on how long it takes to cook in the first place, and they don't want to get people complaining that their pasta was still too undercooked after baking or something. Or some people just like overcooked pasta.

>>12662633
only children care about “flavor”

>>12662638

>>12662610
Dumbest post I've ever seen here. You should be a bannable offense. Get out.

>>12662636
It's necessary to add a bit more liquid too.

>>12662638
Kek

>>12662638

>>12661734
Imagine having such shit taste.

>Mac and cheese is supposed to be creamy and rich in cheese flavors

I can't imagine what shit roux you've had to think it doesn't make for creamy sauces.

>>12663615
Not that guy, but there's other ways to get a rich creamy sauce without a roux. Roux definitely has it's place, but sometimes it's also just a crutch for lazy people and those who can't cook well..

>>12663657
I used to be a big cheerleader for the roux, but I've kinda toned it down. Its not really that great.
I got sick of the paste like cheese and went trying for something better. I tried boiling the pasta in milk, butter, salt using the no-drain method. Then use half melting cheese (think American or Velveeta) and take OFF the heat. Spice it up how you like, don't forget the mustard. Now add the high quality, flavorful cheese like sharp cheddar or other(s). Cover it and let stand 5+ minutes while you toast up your Panko butter topping with Parmesan. Its done, one stir, plate, top with your beautiful flavor crunchy crumbs.
Far superior, easy, and no fucking paste like roux. I will never go back.

>>12662638
>Flavor is just a buzzword when you can't actually think with any real reasons as to why a dish is good, don't use it.

>>12663657
Good cooks aren't making mac & cheese

>>12639019
I’m surprised he can speak with his mouth full.
>Uncle of the year

Elbow pasta
Heavy cream
Bechamel
Handfulls of cheese
I fancy myself fontina and gruyere
Bread crumbs
Shredded crispy chicken feet skin

>>12663734
>I got sick of the paste like cheese
If your sauce was a paste then you just used too much roux or something.

> I tried boiling the pasta in milk, butter, salt using the no-drain method.
This isn't much different from using a roux because of the starch that came out of the pasta while cooking.

>Then use half melting cheese (think American or Velveeta)
This does make the sauce creamier though because of the sodium citrate in it, even if you're using a roux a couple slices of American cheese will make it perfectly smooth if you're using something like Cheddar that doesn't melt completely smoothly

>>12639035
>covering a slice of american cheese with mac and cheese...

>>12639043
yep mornay + cayenne + nutmeg+ mustard powder is the way to go. I would probably add some green onion too

would gemelli pasta be good for it?

>>12648757
nostalgia triggered

>>12639009
>vegan
>shreds an entire family of yeast

Single cell microorganisms have feelings too.

>penises
>secret ingredient is semen

>>12643813
>No gruyere
>Mushrooms
:(

>>12648764
What a waste of 2 kgs of cheese

>>12664634
Tbqh, the benis basta looks like it would be perfect for mac and cheese. So many holes and crevices to fill. ;)

>>12666693
That's what he said.

>>12639021
Why the fuck did they use a dry measuring cup for milk and liquid measuring cups for cheese. Retards.

>>12666762
>dry measuring
>liquid measuring cups

are you high?

>>12662623
>Nah, fettuccine alfredo is the true nigger pasta meal

>>12639035
The first scoop was enough you fucking fatass faggots!!!!!

>>12639203
This would be much, much, better as a ham sandwich, or a buffalo chicken sandwich, or a nashville hot chicken sandwich. The burger is too heavy for an already heavy sandwich.

>>12643154
sadly so, adam ragusa or whatever the fuck his name is has a pretty good video on cooking with this shit

>>12668004
It's fusion cuisine

>>12669764
What, fusion your arteries?

>>12637908
why is your KD so pale?