/ck/ - Food & Cooking

>>12674436
gotta boil a cup of milk and 18 kraft cheese slices. then you pour it over your noodles

How fucking retard are you?
Even if its dumb proof how could you even think it was the way to do Mac?

Ffs

are you saying you didn't add the cum? how the fuck do you expect to make mac n cheese with no cum? even retards know this

>>12674444
This

>>12674447
based retard

>>12674436
>I got bored of eating boiled pasta a
Why were you doing this

>>12674444
quads confirm

>>12674436
https://www.youtube.com/watch?v=z3X4_w5EmDs

at least 364 million boxes of mac n cheese sold a year. anyway, i used to much butter

>>12674436
Learn about the mother sauces, then create a roux, make into a bechamel, make into a mornay and Wa La!™

Alternatively use a emulsifier like sodium citrate. Or a pre-emulsified product like Velveeta or Mac Yourself. I like the latter one, it's basically the containers of a Kraft packet but in a parmesan shaker. It's also a good to use a few other fresh cheeses like aged cheddar, parmesan, muenster, farmer's etc to give it a blend of both aged and young. And pro-tip: Mustard makes cheesy things taste cheesier.

>>12674436
Make a roux then add milk and cheese then cooked macaroni and put in a casserole dish with breadcrumbs and parm on top with some oil and bake.

>>12674436
Are you too stupid to google up a proper recipe? Did you really think you could just wing it and microwave cheese on top of noodles?
You wont get far in life.

Got this recipe from a fellow anon. Pretty much the the simplest mac and cheese you can make

>>12674501
>baked
im not using a fucking OVEN FUCK, IF I HAD AN OVEN I'D MAKE A ROASTED CHICKEN NOT SHITTY MAC

>>12674485
Because eating uncooked pasta hurts my gums :(

>>12674773
Nobody is going to fucking sodium citrate for their kitchen, you goddamn nerd.

>>12674436
make a roux or white sauce on the stove top first, the add cheese, stir through then add pasta of choice. and doesnt take like you cooked it in a mirowave.

or you cook that kraft crap on the stove top not a microwave. BTW cheese isnt supposed to be that ORANGE. and taste so bland.

>>12674501
>black hands
Immediate disregard.

>>12675528
You'd starve in the south, kid.

flour goes into bread not pasta idiots

>>12675516

https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00PKHAQDY/ref=sr_1_3?keywords=sodium+citrate&qid=1563841230&s=gateway&sr=8-3

it's literally 8 fucking dollars for a lifetime supply you moron.

>>12675553

i'm actually fat in the south, yid.

also, my dad just bought me a 2019 F-150. how do ya like them apples? get fucked, loser.

>>12674436
>sliced cheese
oh god, i hope you used actual cheese and not individually wrapped plastic crap "cheese"
mac and cheese is always better baked btw, don't let these fucking Kraft dinner canadian fucks steer you wrong

>>12675654
>literally bragging about daddy buying you a F-150

y i k e s

>>12675654
#sad

>>12674436
are you aware there's something called a search engine

>>12675654
>my dad just bought me a 2019 F-150
wow, look at the high-roller over here guys

>>12675674
>>12675675
>>12675704

t. people without a new truck and also people probably starving from being poor

HAHAHAHAHHAHAHAHAAA

>>12674444
>not making a roux

Amateur.

>>12674773
a roux you know fuck off pls

>>12675800
>>12675780

>oh i'm so smart and sophisticated, i know french words for gravy

you suck at cooking and you're also general brainlets. we're not in france. it's not 'roux'. it's gravy.

>>12675813
I'm not sure I'd call roux and gravy synonymous.

>>12675813

>>12675813
>>12675813

>>12674436
>melt 2 tbsp. butter in pot on low heat
>add teaspoon of mustard powder and mix well
>whisk in 2 tbsp. flour until there are no clumps
>add 2 cups of of half and half
>reduce until it coats back of spoon
>TAKE OFF HEAT
>slowly add 12 oz of cheese, mixing with a spoon until it incorporates
>(when it comes to cheese, go nuts, but generally you want a good mature cheese plus a younger one that melts well, so mature cheddar plus gouda is a good start)
>taste, add salt and pepper if required
>dump in 12 oz of cooked short pasta (macaroni is classic, but other pasta like shells or rotini also hold sauce well)
>stir until sauce evenly coats the pasta

wa la

You don't even have to put it in the oven, it's perfectly tasty out of the pot.

>>12675813
The fuck? How do you even open a food board, by accident?

>most of /ck/ knows nothing about cooking
why am i not surprised? fucking retards

>>12675977
Please point to the posters who don't know anything about cooking in this thread.

Wait, are you the guy that thinks roux is gravy? Please tell me you are, I could use a good laugh.

>>12675981
To be fair, most of /ck/ only comes for fast food, race baiting, shitposting and e-celebs, and alcohol

Butter, milk, water and cornstarch to a creamy consistency, add cornstarch to your noodles and combine until thick, salt.

It's an easy balance if you know how to cook.

>>12674444
Based quads confirm

>>12675981
no i specifically meant him

>>12675989

Oh right, and coat your cheddar in cornstarch before you melt it into your slurry. Forgot the main ingredient.

>>12676007
Ah, sorry then, lad.

>>12675971

guess what. you thought you were clever by learning the words 'roux, mornay, bechemel'.

here i am.

how the FUCK did you think you were smart just because you learned 3 words in a foreign language, not even to speak it, but simply to sound smarter to people that speak your mother tongue? are you really that gullible? i can fucking smell you.

>>12674773
Wa la

>>12676051
*sigh* show us again on the doll where the furriner touched you, anon. And while you're at it, show us the foreign derivation of literally every word used in your jibbering post, lol!

>>12676169

oh, so since language evolves, there's no such thing as a language? fuck off faggot. roux is not an english word. we don't speak french here.

literally every single person on /ck/ that uses these words is doing it to seem sophisticated and knowledgeable, as if learning another fucking word for gravy or cheese sauce is an accomplishment. i am appalled at your insipid cravening. i am fucking ashamed of you.

>>12674436
Here's what you do, you get the kraft mac and cheese with the cheese pouch and then you get the kraft mac and cheese with the powdered cheese mix you know, the one with the smaller noodles, and then you get you some velveeta mac and cheese.

Cook all three of them separately and then combine them all together and add some vermont cheddar. Trust me, I know it sounds weird but holy fuck is it good. It's sort of my play on a three cheese macaroni.

>>12677456
>literally every single person on /ck/ that uses these words is doing it to seem sophisticated and knowledgeable
"Roux" has a distinct meaning from "gravy" or "cheese sauce". It's a base for other sauces. You are a colossal faggot.

>>12677501

roux is fucking gravy, idiot. gravy is a base for other sauces. stop trying to defend your... low level implementation of narcissism.

>>12675723

>>12675780
ive skipped the roux - just use the water from cooking the pasta - starchy pasta water is the most amazing cooking secret ever

my mac and cheese always end up grainy :(

>>12677529
I had to Google this shit just to make sure the last fifteen years of my life wasn't a lie
You're retarded
They're two completely different things

>>12677738

gravy/roux is a fat and flour. they're the same god damned thing, you don't speak french, stop using french words. fuck i hate you idiots.

>>12675654
based redneck

>>12677746
Gravy is meat drippings and stock thickened with a roux. You can't cook; stop voicing your garbage opinions on cooking.

>>12674436
Why is it that when I bake noodles and melt american cheese and pour it into the pasta with some milk that it doesn't turn out like the mac and cheese in restaurants or store bought? It just separates and congeals and never retains any cheesy gooyness.

>>12674436
Processed cheese slices aren't good for cooking, only for sammiches and burgers.

Oven mac and cheese is simple
>make pasta as usual
>get gruyere, emmental or your semi-hard cheese of choice
>grate the cheese
>mix grated cheese with milk and season to taste with salt and pepper, maybe a bit of MUSKATNUSS HERR MÜLLER
>mix this sauce with pasta in an oven pyrex
>put in oven for about half an hour, until the sauce has thickened
wa-la

it's better with spätzle but those are only found in some parts of europe or you have to make them yourself.

>>12674444
If you buy sodium hexametaphosphate online on Amazon or elsewhere your sauces emulsify that well without the need to use low quality cheese. Just a small pinch and even oil and vinegar dressing emulsifies.

Sodium citrate tastes bad and isn't as strong as an emulsifying salt by weight as sodium hxmp.

>>12677777
Does that include sargento extra sharp cheddar cheese slices? Is that processed cheese?

>>12674444
>kraft cheese

So here's what I do.

I still make a roux, I like to do so. Equal parts butter and flour, and the goal here is browning, not emulsifying power as much because you are using sodium hexametaphosphate to emulsify the final produce (right before it hits the oven to minimize high temp exposure). I add minced garlic or onions sometimes and then brown both ot either or none to your liking, after all you are the flying trapeze of your mac n cheese.

Then when everything is the right shade of brown, add all cream, milk, or a mixture, I prefer all heavy whipping cream, a little at a time if you don't have a hand immersion blender, or just dump it in if you are going to blend it before adding to the pasta which you should do.

I use maybe 3-5 cups of milk/cream depending on how much pasta but that's for 1 lb of dry pasta.

Meanwhile boil the pasta for only 2-4 minutes and then rinse with cool water.

Preheat the oven to 400F.

When the cream/milk thickens a bit, at medium to medium low heat, stirring occasionally, lower than the heat you used to brown the flour and aromatics, add coarsely grated cheese at a 2:1 ratio to pasta so 2 lbs of cheese for 1 lb of dry pasta (less cheese for fresh pasta by weight).

I would then add your seasonings, DO NOT ADD SALT THE CHEESE HAS ENOUGH, msg (maybe a teaspoon or two to taste). fresh pepper, dry (powder) or wet mustard, sage, cayenne are all nice here. Then add the sodium hexametaphosphate, about 1/4 the amount of the msg you used or roughly 1/8 a teaspoon is really all you need. This will emulsify your sauce.

When you add the cheese, turn the heat to low, and stir until roughly melted, and blend your sauce with an immersion blender, or keep stirring until all the cheese is melted then turn the heat off.

Add the cooled, briefly boiled, pasta to the cheese sauce and pour in a glass or metal dish (metal for more browning) for 20-35 minutes roughly at that temp.

Use good cheese.

>grate onion
>cook onion with butter
>add flower when onions are sweated
>add milk, enough so it'll be creamy when you add the cheese
>grate minium 5 types of cheeses
>add some big chunks of cheese
>add mustard powder
>add cayenne powder
>add vegeta, just as important as the onion
>add cavatappi
>pout in dish
>grate butter, cheese and panko crumbs on top
>bake until golden
I swear, the onion makes it taste like bacon

>>12677766

>meat drippings and stock

so.... fat?

>thickened with a roux

forget french shit, you don't even know how to make gravy.

just because the most basic roux doesn't necessarily include meat flavor, doesn't mean it's not just a fucking gravy. you stinking wannabe. you absolute christ shitting nigger.

PS i'm actually fucking great at cooking.

>>12677836

so here's what you do: you use the french word for gravy to make people think you're knowledgeable. but to someone who is knowledgeable, SUCH AS MYSELF, it only proves you are not knowledgeable.

>cheese barely melted and formed a rubbery barrier that was hard to get through
Have you tried grating it? Is this whole recipe based on an idea that grating cheese is too hard?

>>12677804
idk, I think cheddar is generally not processed cheese and it's semi-hard, so you should be good

>make a roux

>>12674444

I was just checking dem quads when you called.

>>12675838
>>12675839
>>12675841
>>12675971
How do you retards take this simple bait? Are you all fucking migrants from R*ddit?

>>12677604
>secret
Italy would like to have a word

>>12678178
Proving yet again that 4chan's obsession with reddit is far cringier than reddit itself.

>>12675654
Based nog-slayer.

>>12677932
Jesus, is this guy retarded?

>>12678373

no

>>12678383
no u

>>12678400

yes, me.

>>12674436
>I got bored of eating boiled pasta
as opposed to fried pasta?
what the fuck does that mean

>>12678428
I assume he means just plain pasta with nothing on it. No sauce, no nothing.

>>12678429
Buttered noodles is GOAT tho.

>>12674436
>HOW the fuck do you make mac and cheese?
There is really only 2 ways.

One pot style is possible but trickier to get the texture right. (Kraft has the formula down right, but you can still do it from scratch). Cook noodles in milk, add in butter and grate in 2 types of melty and flavorful cheeses. Barilla had/has a recipe on their Cellentani box (ridged corkscrews) that I've made many times. Since they made the "pronto ready" version of their pasta (don't buy it), the original recipe is trickier to find online. In 2.5cups of milk, simmer 1/2 chopped onion and a 1lb box of elbows rigate, penne or cellentani until tender and reduced. Add 2Tbsp butter, and 1-2cups of grated (fresh grated, not the bagged shreds) of sharp cheddar. I use two cheeses, a mild cheddar or colby, and a sharp, and can vary from gouda to swiss, but use a box grater and do it yourself. Heat and stir only long enough to melt it all, season with salt and pepper to taste. Pinch of cayenne or dry mustard if the cheese isn't that sharp.

The other way to do mac n cheese, and the better way, is to start with a roux to get bechamel, adding cheese to that to combine into a mornay sauce, fold into cooked noodles, with more shreds, and top the whole thing with buttered fresh coarsely made breadcrumbs and bake 30m covered and then uncovered 15m to brown. 2lbs of cheese, for 1lb of pasta. Just bake long enough to get the corners and top crusty, and use the right amount of cheese. It's not inexpensive nor lowfat, or you're doing it wrong.

>>12678487
No hard cheese? C'mon man, get it together!

>>12678497
>No hard cheese?
I said "and a sharp"

>>12678512
Get some parm in dere!

>>12677529
>low level implementation of narcissism
This is the most retarded way I've seen somebody mock the correct use of culinary terms. What a faggot.

>>12677932
>so.... fat?
Fat and other things you colossal faggot. if it was JUST fat then it'd be a roux, not a gravy. Stop being a moron.

>just because the most basic roux doesn't necessarily include meat flavor, doesn't mean it's not just a fucking gravy. you stinking wannabe. you absolute christ shitting nigger.

The most basic roux can include meat flavour if you use lard/tallow as the fat. Gravy follows from a roux. Just stop.

>>12678552

>correct use of culinary terms

pull your head out of your ass.

>>12678563

roux is just butter gravy then? every flavor of gravy doesn't need it's own fucking name. christ you're annoying. stop arguing with me, you are a fool.

you are all just emotionally traumatized that i yanked away your precious little word that you loved to feel sophisticated using. and now i've left you in the bitter cold of a new lucidity. you didn't DESERVE my intervention in your ignorance. i should have left you in the cave where you could just watch the shadow show on the wall, believing they were true things.

but you can't go back now. you can run your mouth at me until you get tired and take a nap, but it's not going to change what has happened to you, and you can't unlearn what you now know. you can't forget what has transpired in this thread. and every time you type the word 'roux' from now on, it's going to feel hollow. it won't feel the way it used to. i changed that for you. it is indelible.

Every post in this thread is dog shit, so I will show you the true man’s way of making mac and cheese.
>boil 8 oz of elbow pasta
>get a pan that can be put into an oven
>pour campbells condensed cheddar cheese soup and evaporated milk into the pan and whisk until mixed
>season the mixture with salt and pepper until it tastes acceptable
>melt half a stick of butter and blend it with the mixture
>mix in macaroni and top it off with some shredded mild cheddar cheese
>put that shit in the oven for however long it needs.
Easy

>>12678585
Nigger you're retarded. Roux is fat and flour. Gravy is thickened animal renderings in liquid. Not to mention the colloqiual, like "Sunday gravy." Words have meanings, and your personal stupidity doesn't change them.

>>12678585
>pull your head out of your ass.
>seething because easy communication
Go work in a kitchen and ask for gravy when you mean roux, I'm sure that's gonna go down well.

>roux is just butter gravy then
If you want to define "gravy" to mean what everyone else in the world calls "roux". You pour gravy over food. You never pour roux over food.

>you are all just emotionally traumatized that i yanked away your precious little word that you loved to feel sophisticated using
Roux is a base for gravy. What you're doing is essentially calling "dough" "bread". You make bread using dough, but bread itself is not dough.

>and you can't unlearn what you now know. you can't forget what has transpired in this thread. and every time you type the word 'roux' from now on, it's going to feel hollow. it won't feel the way it used to. i changed that for you. it is indelible.
Joke's on you, fucker, I plan to down an amnestic after this thread is archived.

I am the greatest chef on this board.

>>12674436
>I melted cheese on top and expected it to become Mac and cheese
Even when you're given a sauce packet it tells you to stir, retard.

>>12678708
that looks almost identical to what my dog horked up the other week

1. Macaroni is pasta, and you have to boil it, not microwave it.
2. You are using the wrong cheese.

>>12679180

microwaving pasta works really well.

>>12674436
Mac and cheese is a worse version of pasta al forno

>>12675960
(You) good post.