/ck/ - Food & Cooking

>>13068079
what spices?

>>13068079
what the fuck that looks and sounds ghastly

>>13068090
Msg, sugar, sriracha, vanilla, and cinnamon.

>>13068079
1 lbs sharp cheddar and 1 lbs Parmesan, now I’m adding back in the bacon.

>>13068110
nope

>>13068113
That is vile.

>>13068090
Mustard powder, paprika, chili powder, cayenne pepper, white pepper, black pepper, salt, and dehydrated garlic

>>13068122
woof

>>13068113
>>13068117
Bone Apple tea

I added spinach as well because I like spinach. Also the chicken I cooked in the pan with the onions originally.

>>13068113
hot macaroni salad
I like looking at mac and cheese recipes just to see all of the strange coping that people have to avoid cooking actual white sauce
https://www.youtube.com/watch?v=9iP1QXFWYkA

>>13068134

>>13068131
that looks like shit. the sauce is broken

>>13068141
Yeah I definitely added too much. It's way too rich. Starts to taste disgusting after two bites. I'll probably just throw it out. Lesson learned.

>>13068145
>imblying you’re me

>>13068141
Nah the sauce didn’t break, what you’re seeing is chicken chunks.

>>13068166
>lens cleaner
what?

>>13068113
>wasting a plastic bag so coconut oil won't get on your skin
most celebrities barely qualify as human

>>13068079
>>13068110
>>13068131
>>13068166
Show hand. I don't believe you're not brown and fat.

>>13068199
Whiter than you Muhammad.

>>13068079
This is the strangest looking pot I’ve ever seen. Post a pic of the whole thing.

>>13068131
Looks good to me. So many plebs saying it's bad though, fuck.

>>13068213
ah fuck that looks disgusting
also your thumb is too long

ATTENTION AMERICANS:

Why is OP mixing this up in a pot? Aren’t you supposed to bake a mac and cheese? I really want to make mac and cheese some time but now I’m just confused.

>>13068166
>shitty mac and cheese
>side of three batteries
>lens cleaner to drink
What even are you?

>>13068294
Yes, you are

>>13068302
kek

this fuckup's thread is the perfect place to explain something about mac and
cheese most likely, the reason your mac and cheese sucks is that your preference
for serving temperature interferes with the need for the dish to be relatively
cool to avoid the sauce breaking, which it will begin to at 160 F. You can
partially solve this with baking, but always briefly at high heat, recipes that
call for 15 minutes or more at 300 are retarded. throw it in at 500 until the
top browns, for a few minutes. This will make your degenerate mouth happy that
it's eating something with hot compontents while also maintaining a perfect
sauce. But generally, you fucks eat food that's too hot.

>>13068131
As if a couple of leaves of spinach could do anything to counterbalance the litteral kilo of cheese you put in there.
Think about it. A KILOGRAM OF CHEESE.

>>13068304
I can’t see web.ms...

>>13068322
>the litteral kilo of cheese you put in there.
you rang?

>>13068134
This is one of the most atrociously american things I have ever watched

>>13068323
That's a shame for you

>>13068213
>>13068260
Holy fuck that thumb is longer than the distance between the earth and the sun

>>13068314
Cooked food is supposed to be eaten hot

>>13068345
wretched

>>13068134
Looks fucking lovely. Can’t get this kind of cheese in the UK, though.

>>13068355
There are so many things to hate about this video I have no idea where to begin.

>>13068079
nice pot of slop you got there OP

>>13068371
You should be grateful son.

>>13068371
>Can’t get this kind of cheese in the UK
doubt.jpg

I'm going to watch it now, I expect to be correct

>>13068213
>>13068166
>lens cleaner
>batteries
>ultralong fingers
it only looks like his thumb is longer because he's giving a thumbs up. The fucker has spider hands. What the fuck made mac & cheese in this thread?

>/x/ makes mac and cheese thread

>>13068345
What american abomination are you going to post next

>>13068399
Well if you're really interested

>>13068392
>>13068384
>>13068302
>>13068260
>>13068354
What are you guys talking about? My hand is perfectly normal.

>>13068410
Why is your hand fucking enormous? What the fuck is that doll in the background?

>>13068410
What the fuck is that scar, did you get palm extension surgery?

>>13068410
Good god its like something you'd see on an attenborough documentary

>>13068410
Give us an actual size comparison, ya dweeb.
Hold a quarter, or one of your battery snacks.

>scars
>massive hands
>puppets
>lens cleaner
>batteries
>mediocre mac & cheese
I don't understand. I can't see the connections. What are we dealing with here?

>>13068410
>single line across the palm
That's a symptom of severe genetic disorders. I can't remember which ones though.

>>13068410

>>13068436
fetal alcohol syndrome, down syndrome, cri du chat syndrome, klinefelter syndrome, Wolf-Hirschhorn Syndrome, Noonan syndrome (chromosome 12), Patau syndrome (chromosome 13), IDIC 15/Dup15q (chromosome 15), Edward's syndrome (chromosome 18), and Aarskog-Scott syndrome

OP is fucked, better get yourself tested, buddy.

I feel bad for mocking OP's dinner now, I didn't realise he was a literal mutant

>>13068110
>>13068122
Very good method OP but overspiced (just the mustard, white pepper and garlic will do) and poor cheese blend. Parmesan does not go well with cheddar, they clash, you want a milder creamier cheese to accompany either one. My go to blend is a strong cheddar, red Leicester, and a small amount of smoked scamorza.

>>13068457
It's not even that bad. It's not great, but it probably tastes good. The texture is just gonna be off.

>>13068451
What about long thumb syndrome

>>13068462
https://rarediseases.info.nih.gov/diseases/968/brachydactyly-long-thumb-type
>Brachydactyly - long thumb syndrome is a very rare autosomal dominant heart-hand syndrome (see this term) that is characterized by bisymmetric brachydactyly accompanied by long thumbs, joint anomalies (restriction of motion at the shoulder and metacarpophalangeal joints) and cardiac conduction defects.

RIP OP

>>13068462
All of those conditions make you tiny, not big.

None of this explains the puppets

>>13068134
Avoiding white sauce isn't "cope" I just don't know why the fuck you'd want flour in your pasta, it's bland as fuck like that.

>>13068470
Well maybe he's just a fagit

>>13068381
We don’t get Kraft cheese of any kind in the UK. Maybe in random supermarket foreign food sections or like Selfridges but we definitely don’t otherwise.

>>13068478
You get cheese slices in every supermarket

O porco dio cazzo no

>>13068479
But not the kind of processed crap that passes for cheese in the US

>>13068489
He says he uses cheese singles that have just enough cheese in them to qualify as "cheese" rather than "imitation cheese product".

We don't get the ultra processed shite so we do in fact have exactly what he uses. Since ours have to include actual cheese

>>13068479
But not Kraft.

>>13068465
>>13068470
>>13068474
Use of puppets, dolls, and other human analogues is used for individuals is severe mental disorders centered around disassociation and Arnold's Syndrome. Also those who experienced extreme abuse. OP might be barely conscious.

Should we be worried about OP?

>>13068499
No, he doesn’t. He says NOT to use the Kraft singles which say ‘cheese product’, but that block of Kraft cheese that says ‘cheese’ on it; and it’s the emulsifiers in that that make the sauce work without a roux. And we don’t get either in the UK, anyway.

>>13068410
Bro what

>>13068513
It's a pack of many cheese singles, not a block of cheese

>>13068520
But not Kraft ‘singles’.

>>13068523
They're cheese singles, they're the same fucking thing

>>13068528
Except they’re NOT the same thing because if you melted a block of Waitrose cheddar or whatever in a bit of milk, you won’t get the same emulsifiers he’s talking about as being key to not needing a roux, you fucking cockspangler idiot. Watch it again.

>>13068540
You saying tesco cheese slices don't have emulsifiers?

>overlong limbs
>things that look like humans
>collect things from around humans
>strange scarred hands
OP is a Tikbalang
>https://en.m.wikipedia.org/wiki/Tikbalang

Remember, these creatures live among us.

>>13068548
>en.m

>>13068079
>>13068110
>>13068131

Ignore the haters OP, looking pretty tasty, making me regret my diet over here. I like my mac with a little sausage and caramelized onions and some sun dried tomatoes, next time I'm on a bulk I'll have to put some spinach in.

>>13068355
>160F isn't hot enough

>>13068566
Please don't talk to OP, he's some sort of deformed alien

>>13068489
obsessed

>>13068426
me neither

>>13068472
cope

>>13068260
>thumb is too long
t. unevolved

>>13068410
Your hand looks retarded. You should kill yourself.

>>13068079
>Cooking he pasta in milk
Doesn't this cause the milk to curdle?

>>13068410
Your meal looks pretty good but I would not want to thumb war you.

>>13068451
I always knew that people posting their cooking here are retarded, nice to confirm though.

I'd eat the fuck out of that I'm not sure what you anons are objecting to. The thumb seems like it could pose a tactical advantage as well

>>13068623
>I'm not sure what you anons are objecting to

Too much cheese

>>13068213
>grainy sauce
Take it off the heat next time dude

>>13068642
As soon as I saw the blender I knew this would be an abortion

>>13068213
>black arm hair
>white
nice try mutt

>>13068326
jesus, my mouth's going dry just thinking about the amount of salt that cheese must contain

>>13068139
grease/10

>>13068871

>>13068876
Recipe for talent potion? I think I'm in the wrong thread... nothing is wrong with that hand tell me more about the cheese

Been doing a lot of mac and cheese practice recently, making it for a big cookout, and I'm wondering how you guys feel about:
>Stovetop mac and cheese
Usually I do this with the just barely enough water trick, condensed milk, cheese, mustard, paprika, and a couple of eggs. But it can also be done with milk instead of water used to boil the pasta. Thoughts on the milk vs water?
>Traditional mac and cheese
Made with a bechamel, the same seasoning and cheese, as well as the eggs. Same question about boiling in milk vs water. This I top with cheese, bread crumbs, and it goes in the oven.
Which would you prefer to see at a cookout between the four options, because I really can't decide myself.

>>13068079
I'm all for weird shit in the kitchen and experimenting, but this is awful. You have made mac and cheese soup.
Cook the pasta separately and set aside. Make the cheese sauce properly with a roux, cream, spices, and a blend of cheeses. Bacon is good at this point too. COOKED BACON. Mix and bake to finish with a good cheesy breading or bread crumbs on top that get nice and crispy and don't let it dry out like bad baked ziti.

>>13068921
Post your recipe and method, please. I want to make mac and cheese like Americans do (including individual interpretations) so I’m looking for ideas.

>>13068544
I’m saying that unless we can match, even more or less, THAT specific cheese’s emulsifiers, then no, neither Tesco’s, nor anyone else’s, would be an appropriate substitute.

Are you just new to thinking properly or basically simply retarded?

Why is everyone acting like such a fucking retard in this thread holy shit you guys

>>13069017
I don't really have a recipe, I just kinda wing it each time and mine is not classic american mac and cheese at all. The "classic" recipe is just shitty cheddar/american cheese, milk, butter, and macaroni. Soupy and salty.
I do a stick of butter and maybe a quarter cup of flour to medium darkness, then slowly add whole milk and whisk until even. I like Cavatappi the best for the noodles, cook those al dente on the side. Grate more cheese than you think you need. I use about three 8 ounce cheeses. One should be strong cheddar, the others I usually use a mild Fontina and smoked Gruyère. When the milk is nearly boiling start adding the cheeses slowly and keep it from burning. Shouldn't take long. On the side, melt butter and toss in seasoned bread crumbs. Add the noodles to the sauce, pour the whole thing into a deep baking pan, top with the buttered bread crumbs, and throw the whole thing in the oven. Trick is getting the sauce level and thickness right. Too much and its soup. Too little is dry. Want it right in the middle so at serving temp its not dripping but not a solid mass either.

>>13069134
Excellent. Screen capped, many thanks. Your method is about what I was going to do but with added bacon. Is it just plain flour? Any reason you wouldn’t use corn flour?

>>13069147
I use plain flour because I start a lot of sauces like that so I can eyeball the ingredients pretty well. Most recipes use regular flour. Corn flour would be fine but I don't cook with it often unless a recipe specifically calls for it.

heyyyyyyy opppppppp iii noticeeeddd da picc iss tyurrnnnneedd onn issss sidddeee n i didnntt seeeess uuuuu apollooggiixxzzeeee eveennnnn oonncceeeee fooorrrr iittttt hyeettttttttt

>>13068355

Why does this asshole have to keep eating the dip

>>13068131
I think it looks delicious

>>13068489
Bullshit, bong. You sell processed cheese in every supermarket same as us.

https://www.tesco.com/groceries/en-GB/products/254266371

>NO BUT THAT'S DIFFERENT!!!!!
The ingredient lists are nearly identical. Seethe.

>>13068314
The best way to make Mac is do modernist stovetop, shove that shit in a casserole dish and top with cheese and panko then broil until golden.

>>13068600
Only if you’re retarded.

>>13068863
>oh gosh i couwdn't possibwy eat cheese thewe's just so much sawt in it
Consider suicide.

>>13068345
So messy. Hamboogers should not be eaten with a fork!

>>13069568
shoo shoo melting salt jew

>>13068642
>make mac n cheese
>without cheese

>>13069587
>>13068213
look at the side of the bowl

>>13069601
Can always just use a small amount of American cheese if ordering sodium citrate off Amazon is too hard for you, or do the boil in milk method if you take care to watch the heat. The point was more that mac should be creamy and if you want a topping broil to avoid ruining it.

>tfw can't eat cheese anymore

>>13068410

>>13068345
That sucks ass.
Should've froze the mac and cheese into little patties, dipped them in tempura, then deep fry them.

>>13069465
It's fucking delicious

These days I usually just make cheesy riced cauliflower instead. Microwave some frozen riced cauliflower with cream cheese and heavy cream then mix in cheese, dry mustard, cayenne and smoked paprika. Takes like 3min to make.

>>13069618
Cream cheese is also a pretty good way to make it creamy without adding a shit ton of sodium.

>>13068345
God I fucking LOATHE these meme food GIFs. Anyone posting them should be banned

>>13070752

>>13068314
thank you anon
I always tried to make mac and cheese but after baking it it would become literally entirely flavorless, and nothing could add the flavor back
will try this next time

>>13068355
There's nothing wrong with this recipe but the video is fucking obnoxious with them stopping to sip wine and eat that dip. It's like if you were watching a cooking show and the chef kept eating chip dip throughout for no reason.

Roux
>4 tbsp unsalted butter
>4 tbsp flour

Bechamel
>roux slightly browned
>450 ml milk
>salt 1 tsp
>black pepper 1 tsp
>nutmeg, half a fresh grated nut

Pasta
>2 cups small elbow mac
>chicken stock to cover and more to add till al dente. When pasta is done. There shouldn't be any draining to do.any starchy stock left just makes the sauce better.

Cheese sauce
>bechamel
>1 cup grated fontina
>1 cup grated sharp cheddar and some more till the sauce taste right

Add pasta to cheese sauce

>>13069552
>the only one
Good job american. Now go back and look over your 50 brands of cheese imitation.

>>13069589
i guess you didn't watch the video and didn't see that it also has bacon, extra salt added, and extra cheese on top. there's nothing wrong with salt but acting like you can't have too much is retarded.

toastin in an ebin bread

Here's mine.

I boil my pasta separately and make a cheese sauce and mix it in right before baking for about 35-40 minutes at 400F topped with a generous amount of sharp cheddar to get nice and brown.

>>13068141
A tiny pinch of sodium hexametaphosphate available online at Amazon and other online stores, will ensure your cheese sauces NEVER break. It is an emulsifying salt with no aftertaste.

>>13072138
This sodium hexametaphosphate shill again

>>13072677
just fucking buy it loser you will LOVE it

NEVER HAVE A SAUCE BREAK AGAIN

Just gonna leave this here: best mac and cheese recipe I have ever tried, and I have tried ALOT. Done in 15 mins tops, cheese sauce is perfect every time. I'm going to experiment with halving the american and adding some jack next time.

https://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html

pic related, from the recipe, comes out looking like this every time.

>>13072138
Why cook that long when you could just pop it under the broiler for like 5 min? The noodles and sauce underneath are all already cooked so it's not like those need to be baked for a long time.

>>13072950
to get it all the way cooked through in the middle

i prefer it crispy around the edges as well

it tastes better that way

basically the short answer is to promote even and thorough browning and the flavors of the maillard reaction

>>13071061
Predictable.

>>13068910
Poorly made stovetop version
Well made traditional
Poorly made stovetop version still tastes like cheese tradition can just taste like noodles

>>13072703
>best ever
>4 out of 5 stars

>>13068079
>ch-chicken stock in m-my mac-n-ch-cheese will m-make it taste v-very g-good

>>13068345
do
A M E R I C A N S
really?

>>13072957
So you undercook the noodles so you can leave it in longer? Again, it would be a shorter overall cooking time to just cook the noodles more then brown the cheese with the broiler.

>>13069698
MASUDAAAAAAAAAA

>>13073097
Yes, I cook the whole wheat elbow macaroni for only 4 minutes and then drain and rinse with cold water until they are cool to the touch.

But I want everything really cooked through. People underestimate how much heat you need to really properly cook and set sauces.

It isn't supposed to be gooey stovetop it is supposed to be rich, thick and hearty baked with brown/crispy edges and top.

boil 1lb pasta 6 minutes
drain
melt 1/3 cup butter on low
stir in 1/3 cup flour, 2 tsp black pepper, 1 tbsp mustard powder until smooth and bubbly
slowly stir in 2 cups whole milk
slowly stir in 1 pound of shredded or cubed cheese until melted
stir in cooked pasta
bake if you want some brown

>>13068131
Looks revolting. Try again, faggot.

>>13073149
faggot is a homophobic slur

be respectful to gay people here

>>13073153
Why should I be respectful to pedophiles?

>>13073153
Faggot is a type of meatball

>>13073153
Why should I be respectful to pedophiles?

>>13068426
Is he an ayy lmao?

>>13073089
no.

>>13068079
>>13068110
>>13068131
>>13068213
>>13068410
Based as fuck

>>13073153
Faggot is a cigarette or stick of wood.

>>13068345
>pretzel bun
BARF

>>13068642
How do vegans know what cheese tastes like to begin with?

>>13073981
All vegans cheat, the only true vegan is a dead vegan.

>>13068503
Holy fuck

>>13068113
Ah yes, with the cheese "sauce" like a lumpy, thick paste, just like everyone imagines when they think of mac & cheese: Pasty and dry.

For fuck's sake if you're so fucking averse to making a bechamel/roux for an actual cheese sauce, just shred a bunch of cheese, toss with a bit of corn starch, and slowly heat it up with evaporated milk in a saucepan while stirring like an overclocked oil pumpjack until it becomes smooth liquid. Fucking there, it might still be a little grainy if your stirring arm is weak, but now you have an actual liquid, runny, goopy cheese sauce that is made (and tastes) of actual cheese. If I hear one more person recommend making mac & cheese with Velveeta or "Cheez Whiz" I will fucking force both of their hands into two Cheez Whiz jars whereupon they shall be stuck all day.

>>13074184
>if your stirring arm is weak
was that a shot at scalfani?

>>13074201
Most people here don't honestly give two shits about that fat fuck. Get over yourself.

>>13074204

>>13074184
what are your preferred cheeses for a mornay then?

>>13074201
No, I'm not a YouTube faggot.
Go back to Facebook, little zoom.

>>13068304
Damn, so close but yet so far, Martha. I guess boomers can't be helped.

>A cold shower stops the cooking
It also completely washes away the starch coating on the noodles, fucking up the absorbency, adhesiveness, and texture of the noodles as they are combined into the dish! Wow! So handy!

At least her sauce looks perfectly liquidy and smooth. Unironically, that's what macaroni and cheese is supposed to-
>Almost - It still needs to bake. One last dish...
And voila! What was so -nearly- perfect macaroni and cheese is now a dried-out, congealed, bland, baked noodle casserole. But you know, you absolutely MUST bake it! After all, how else will you get your depression-era-filler breadcrumb topping (and top layer of noodles) all crispy and dried-out? Every boomer bakes their macaroni and cheese, even if it ruins the macaroni and cheese, because that's how you get the top crunchy! You MUST have a crunchy top, and you have to do it like the boomers or else it's wrong! Mac and cheese is supposed to have a flavor profile of "warm" and "starch", despite containing a fucking pound and a half of cheese! Celebrity boomer chef even said so!

>>13074266
Was your mother raped and murdered by a mac and cheese casserole or what?

>>13068345
>>13073965
Fuck you I fucking love soft pretzel anything.

That said, RIP bottom bun. You will be missed.
F

>>13074270
The first time happened somewhere private, I didn't find out about it until after the fact. The second time was in our house. I could hear it through the walls, but my mind stretched out to more innocent conclusions; I was literally unable to believe what it was doing. The third time... it made me watch. It got off on it. It wasn't the shock, or the confusion; it wasn't the realization, or the fear, or the desperation; it was the hate: the hate that curled out of my mouth with every shaking breath of all three of us, the hate that poured from my unblinking eyes as I slowly lost any ability to do anything other than hate what I was looking at, the hate that radiated from my entire body in ever-increasing waves as first I trembled, then it trembled, then she trembled - it drank it all in. It gorged itself on my hate, gulping it down greedily, aggressively, joyfully - an almost childlike thrill and playfulness in its eyes - as it furiously bent and crushed and tore at the only thing to ever show me any bit of true affection and care in this life, and it just couldn't get enough. However... I have had quite enough. I am no longer a child, the trembling has long since gone; the hate remains. Now, no one - neither casserole nor man - shall continue to defile anything I hold dear again. By the way, I hope you're reading this, mac and cheese casserole, because I want to look into your eyes and see you knowing it would happen and that there was still nothing you could do to stop it. I want to drink in all the other reactions you didn't care about. I want to bend, and crush, and tear anything that you ever held dear... because all that hate you just couldn't get enough of - is coming to fill you up.

Seriously though I just like creamy mac and cheese and when I get dry, cakey mac and cheese I'm always just a little bit disappointed. I'll still eat it and like it, but I'll just always like it a little less.

>>13068213
Stop biting your nails.

>>13070776
>burning the shit out of the bacon
lawdy lawdy

>>13070776
I'd rather just eat broccoli + cauliflower in a bacon cheddar cheese sauce at that point.

>>13073981
Real answer is they don't. So many times you'll try a dish that they swear "tastes just like the real thing" and quickly realize no, it does not taste like the real thing, they just forget what actual food tastes like.

>>13068139
This is gag inducing. I can't imagine how awful I would feel from that.

>>13068131
o shit looks good anon

>>13075019
You wouldn't even shit, you'd just piss a litre of oil.

>>13075055
Quick question. How fat are you?

>>13068096
>sugar, vanilla, cinnamon
Wtf OP

>>13068863
Made the recipe a while ago, it was actually pretty good

>>13073089
Yes. I had a fried mac n chesse patty in a burger at the cheesecake factory the other day. It was really good

>>13068079
OP, I should try pasta carbonara. If you cant get guanciale or pancetta, use bacon.

>>13068131
Looks tasty but I agree with >>13068141
the sauce is very broken.

>>13068408
I'd... I'd eat that

>>13075447

>>13075447
I'm sure you would. Fat fuck.

>>13075870
>all that effort and time for mediocre chili deep fried with mediocre mac and cheese on a stick
Why

>>13068294
The cooked version is creamy, you toss the pasta in the sauce and you're done. The baked one usually has a crunchy topping. You can skip it, I've seen recipes without it, but Americans will probably call you a pleb for it.
Just google cooked versus baked mac n cheese, you'll get the idea.

>>13068423
>battery snacks

kekekekek

>>13075870
what I love about these gif recipes is how they aren't pretentious at all! totally don't grant themselves total authority or at all convey that they think themselves to have special skills

>>13075870
I was with this video until after the chili was made. Fucking disgusting.

>>13074266
If you cook it in that much water there's not a lot of starch coating the macaroni anyway.
You really let your personal preference for ooey gooey mac and cheese make you sound like an autist though, a lot of people prefer baked mac and cheese, for textural contrast and sauce consistency.

>>13076317
This is pretty true. You can cook just for fun and cheap eats, and these help you remember that joy.

>>13068355
>Mac & cheese
>No macaroni

>>13068436
I'm pretty sure it's also somewhat common even without genetic disorders though.

>>13074515
what the fuck

>>13068131
Looks like a bowl of gloop

>>13068182
What? You don’t drink lens cleaner with your mac & cheese?

>>13068213
Your thumb looks out of proportion to the rest of your hand. Weak genetics.

>>13068134
This is actually based. Dude just says "fuck you" to dumb French shit and does what he knows will work.

>>13068213
The thumb of a race that can actually oppose them

>>13077517
>insipid sauce
cringe

>>13077267
Macaroni is the dish, not a descriptor. Doesn't actually need to contain macaroni to be macaroni and cheese

>>13068113
I can't get past the disgust of watching black hands prepare food. Does that make me racist?

>>13078471
Yes

>>13078473
And here's why that's a good thing!

>>13078471
Yes and retarded too! Better not visit the south you'll litterally starve.

>>13068436
I've seen the single line before, but OP's is very pronounced one side to the other to the extreme.

>>13068489
You can try using any mild and creamy tasting, easily melting cheese available to you, cheddar if possible. He's using "deli deluxe" "pasteurized process" American cheese not "processed cheese product". I'm not saying Kraft deli deluxe is high quality cheese by any means, but it's just cheddar cheese with some added water, milk fat, and preserving agents and dye. You could probably get the same results by using mild or medium sharp cheddar and compensating in the recipe by adding extra milk.

>>13068499
These are the ingredients. Just looks like low quality cheddar mixed with water and milk fat, so basically whole milk or cream?

>>13068513
>>13078874
Meant to show this to you. I'm not sure what's in it that would be a special emulsifier.

>>13068131
Not going to lie, I'd probably try it if I was at your place, but I have a feeling I'd be pic related afterwards.

Also, post your weight, OP. Inquiring minds want to know.

>>13077279
Deformed freak.

>>13075873
They sell something similar at GFS and it actually tastes good. Homemade would probably taste better

>>13068213
holy based

>>13068117
It's mac and cheese. It barely count as "recipe"

>>13079725
>GFS
Grandma's fuck shack?

>>13079911
Gordon's food service
It's a northeast/midwest food distribution company. They have a pretty decent "store" for the average buyer like me but their real business comes from restaurant owners ordering in bulk, sorta like Sam's Club or Costco but the food never passes through a store.

>>13074222
Based. /ourfatguy/ is healing

>>13069134
I just finished making this vague recipe after screenshotting your post last night. Winged it on all the amounts but used your method and ingredients except for the gruyere, regrettably (it's one of my favorite cheeses but I didn't feel like going to the store). I also skipped on browning the breadcrumbs in butter because I got lazy and impatient. I think it looks good but I'll have to see how it tastes. I'm gonna drown myself if it doesn't meet expectations.

>>13080898
looks a bit dry, how was the inside?

>>13073153
Fuck you, I give that anon the Fag word pass. As a fag myself I can do that.

>>13074556
>i like my bacon medium rare
imagine

>>13074222
I'm glad he's finally recognizing the superiority of the black race

>>13068113
Why would you use coconut oil when you already had butter?

>make mac and cheese couple times a year
>always different recipes and cheeses
>always 7/10
>make it with like 80% american cheese one time
>it's 9.5/10
the only cope in this thread is from people who haven't done this before

>>13076317
>>13076882
The do something absurd at the end like deep frying to hide that it's actually a really crappy chilli and bland mac. I suppose it's better than making hamburger helper again.

Start with some good mexican chili peppers, get them dry from the ethnic food section and warm them up in hot chicken stock and blend. Much nicer base for any chilli.

>>13083039
American cheese doesn't melt

>>13083242
wat

>>13083242
"American singles" that don't qualify as cheese won't melt properly. Just get deli cheese or "deluxe" cheese slices. Anything that is not "cheese product".

>>13083549
singles is a meme

What are the best cheeses?

>>13068079
>bacon grease
>chicken stock
>onions
>spices
Why do homecook noobs think its okay to over complicate and ruin a simple mac and cheese dish? Cooking is not 5th grade science class, it is an art

>>13085356
Babybel and Red Leicester

>>13081638
It SUCKED. I fucked up the sauce somewhere along the lines and instead of creamy cheese sauce it was like a gelled crappy particularized mess. The flavor was on point and I kinda rectified it by shamefully melting more cheese on top afterwards, but I feel like I should follow a measured recipe for the sauce next time because clearly there was an imbalance. I will try again in 10 days time.