/ck/ - Food & Cooking

that looks really boring

do this:

cooked macaroni
taco meat
velveeta
rotel (canned diced tomatoes and chili)

the measurements are up to you. do what you want.

heat it in a pot until the velveeta melts. enjoy.

>>5034092
thanks anon! that looks really good! did you make this recipe yourself?

>>5034092
That sounds really good. But there's nothing wrong with the plain classic. OP, I tried this one a couple times, it's pretty good and very easy.

>>5034097
Here's another. Check the booru for more.

>>5034097
>>5034099

thanks friend! ill make both this one and >>5034092

>>5034092

STAY TUNED FOR MORE MONDAY NIGHT FOOTBALL!!!!

3 tbsp butter, melted in a medium saucepan. Medium heat.
Whisk in 1/4 cup flour to form roux. Whisk for 2 minutes.
Heat 2.5 cups milk in microwave.
Slowly mix milk into roux, making sure not to clump. Bring mixture to a soft boil.
Mix in 2 cups shredded cheese of your choice until fully incorporated.
Season to taste.
Mix with cooked macaroni (start with 2 cups dry).
Set oven to 350. Grease 8x8 baking dish. Pour half of the noodle and sauce into the dish.
Sprinkle more shredded cheese on top. Pour rest of noodles and sauce. Top with more cheese.
Bake for 25 minutes.

You can add stuff to make it a full meal. I like adding cubes of ham steak personally.

i line the casserole with oiled up slices of eggplant first and bake them untill brown & tender.
after that i add the macaroni/sauce and back into oven it goes.

>>5034154
>heating the milk

You some kind of faggot, anon? You want lumps in your bechamel, do you?

Nah. What you need is a heat difference between the milk and the roux. By far the easiest way is cold milk into hot roux, but if you really wanted to it would work the other way round too.

>>5034092
>velveeta
That's disgusting.

>>5034583
that one. also butter and breadcrumbs to top it off

>>5034082
Here's mine. It's got some extra stuff in it, but if you want just normal mac and cheese, just leave out the bacon and chicken, and maybe the chives.

Amounts are approximate, you'll need to experiment some.

Ingredients
2 oz bacon
6 oz boneless skinless chicken breast
2 tbsp finely minced onion (not dried)
1 tbsp finely minced garlic
4 tbsp butter
4 tbsp flour
1 cup chicken broth
2 cups milk
¼ tsp cayenne pepper
¼ tsp dry mustard
8 oz sharp white cheddar cheese (grated)
4 oz gruyere cheese (grated)
4 oz gouda cheese (grated)
Salt and Pepper to taste
2 tbsp minced chives (not dried)
16 oz uncooked macaroni

Process
Chop bacon into small pieces and cook over medium-high heat until slightly crispy. Remove from pan.

Slice chicken into thin strips and cook until done in bacon fat, then remove from pan.

Cook garlic and onion together in the bacon fat until fragrant and slightly translucent (1-2 minutes) and remove from pan.

Bring about a quart of water to a boil in a medium saucepan and add the macaroni. Cook until slightly firm then drain.

While the macaroni is cooking, melt butter in a large sauté pan (not the pan you cooked the bacon in). When butter is completely melted, add flour and stir together to make a roux. Let cook for roughly 30 seconds. Slowly whisk in the chicken broth and let thicken slightly. Then slowly add milk, whisking to make sure there are no lumps. Continue adding milk until the sauce is fairly thin and will lightly coat the back of a spoon.

Slowly add in the grated cheese a handful at a time, allowing the cheese to fully incorporate into the sauce before adding more. If necessary, add a bit more milk to thin the sauce. Once all the cheese is added, stir the bacon, chicken, garlic, onion, chives, and cooked macaroni into the cheese sauce. Add salt and pepper to taste.

Pour the mixture into a 9x13 baking dish and bake in the oven at 350° for 15 minutes or until lightly brown and bubbly.

Black people/southerners:
Boil 1lb of elbow mac until just under mushy goop, then remove.
Beat together a few eggs with a splash of milk and metric fucktonne of shredded cheddar cheese.
Toss pasta with egg mixture and pout into greased casserole, top with more shredded cheese and bake until cooked through.

Northeastern white people:
Boil pasta (usually, though not necessarily elbow mac) until just beyond al dente.
Make mornay with cheddar and/or leicester instead of gruyère/parmigiano mixture.
Toss sauce with pasta and serve or bake in greased casserole until bubbly, topped with crumb and/or more shredded cheese.
High WASP variation:
Add some 'spensive cheese that don't really belong there nor taste good in this application. Roquefort and proper gorgonzola are good choices as would be etorki, thereby both ruining the dish and wasting the good cheese. Then tell Lupita to clean up the mess you made because you've never actually cooked before, but wanted to try anyway.

Good midwestern:
Boil pasta (usually, though not necessarily elbow mac) until just beyond al dente.
Melt deli American cheese in a splash of milk over gentle heat then stir in heaps and heaps and heaps of shredded cheddar.
Toss pasta with sauce and serve as is or place into greased casserole, top with more shredded cheddar and bake until melty.

Common/shit midwestern:
Melt Velveeta over mushy elbow mac.

Canada:
Kraft Dinner.

California:
I don't know. Just add chopped mangos, green onions, jalapeños and cilantro or something to any of the other recipes then take a visit to Nancytown to see the fag bridge.
Sprinkle liberally with Liberalism and AIDS.

>>5034097
Bump so I can see this more easily from my cellphone

>>5034583
There is no flour in that recipe.

I great a pound of cheese (usually sharp cheddar cheese, sometimes a combo of cheddar,gruyere, and fontina (you have to freeze the fontina for a half an hour to make it easier to grate),
I boil a pound of elbow macaroni or break up and boil a pound of buccatini. Make sure to salt the water so it is as salty as the ocean first. I grease a large casserole dish with unsalted butter. I heat the oven to 350F. I put the still warm pasta in the casserole and melt 1/4 to 1/2 stick of butter and toss to coat. I mix in 12 oz of the cheese with the pasta and butter. In a bowl I mix 3-4 eggs and a cup of milk until the eggs and milk look like a melted vanilla milkshake. I add a splash of worcestershire sauce. just a splash, you don't need any more than that. I pour the egg mixture over the macaroni. I sprinkle with pepper to taste and dot the top with pieces of butter the size of the end of my pinkie finger. I use about eight to ten pieces of butter. The macaroni is baked for 20 minutes covered in foil. I remove the foil after that and then top the macaroni and cheese with the rest of the cheese. I bake for 15 more minutes or until the cheese is golden brown on top.

>>5034922
great=grate
durr

>Cheddar, parmesan
Shred them, toss in corn starch
>white wine, chicken stock
reduce wine add to hot chicken stock (Toss rind from parm. cheese in this if you wanna be a big faggot and infuse your shit)
>Pasta
Cook this in water

Combine, bake, top with some cheese.
I think this is Blumenthal's recipe. Breddy good.

put fucking cauliflower in it

A little cream cheese is good for extra creaminess.

I think people should dive into the deep end with cooking so they don't form bad habits

Try cooking some meat for your first meal

can some1 plz post the one cooked w/ red casserole dish and uses a roux an wine i think thx its a popular foodinfo graph

>>5034082
I've only been here a year and I have seen this thread about 3 dozen times.

hijacking to request recipes of fried rice.

bow to your overlord faggot.
Honestly shits better than 90%+ of the home made mac and cheeses I've had

>>5037426
fucking a, pic didn't load.

>>5037427
you forgot to attach the pic

>>5037289
boil rice day before
cook scrambled eggs, set aside
brown spam and onions
add rice and whatever other cooked veggies
add soy sauce to taste
add scrambled eggs

My mom actually just called me asking on some tips for making macaroni and cheese, she wants to bake it in the oven a bit, too.

Velveeta or no velveeta, is her question? I've never done this shit

>>5034092
What this guy said
>>5034599

>>5034092

So its pretty much rotel cheese dip with macaroni in it? Don't take it the wrong way, I love that rotel cheese dip with the velveeta and rotel.

>>5037471

Velveeta if you're being lazy and don't mind eating artificial bullshit.

Otherwise make a roux from flour and your choice of fat. Then whisk in some cold milk. You have now made bechamel, one of the most basic sauces there is in cooking. You can then melt any cheese you want into the bechamel.

Boil macaroni in salted water until it's almost but not quite done. Mix in the bechamel + cheese. Pour into baking dish. Breadcrumbs on top. Bake or broil until the top is browned.

>>5034092
FUCK YOU WILL

The best recipe I've made is a Mornay sauce with evaporated milk instead of cream. It's got the same silky quality without going overboard in the fat department.

1 pint heavy cream
1 pint white wine(chardonnay)
half a stick of butter
half pound fontina
half pound telaggio
2 cups macaroni rigate.

reduce white wine by half
add cream reduce by half
incorporate butter
incorporate fontina

in large deep pan melt telaggio and then add in pasta and fontina sauce. simmer on low till it thickens a little more.

this mac and cheese is really really rich but also really good.

You can use any recipe as long as you follow this rule:

Whatever it tastes and looks like when you put it IN the oven is nearly exactly what it will taste and look like when you take it OUT of the oven. Only more melted.

For some reason my father doesn't get this, and just throws literal cheese onto pasta and wonders why it didn't make a sauce in the oven. WHY WOULD IT DO THAT?!

>>5038641
you forgot the malliard reaction. if it browns in the over the flavor will change. of course i'm being pedantic.

>>5038646
Obviously, you've never eaten literal cheese.

>>5038631
>in large deep pan melt telaggio and then add in pasta and fontina sauce

Telaggio?
I'm in.
You're buying.

M ustard in dat bechamel every time

>>5038795
where are you from? I have seen mustard in recipes for mac and cheese, but no one makes it like that down here. Is that really a thing

>>5038801
Yeah it's a thing. A little bit of mustard in a grilled cheese is really good, too.

>>5038641
I laughed so hard reading this. Omg. My dad used to do the same thing, except he'd chop up tomatoes and onions and mix them in (raw) with the noodles before topping with cheese. Once I asked if we could have mac and cheese with sauce and he said, "You mean like canned cheese?"

What even.

I like to add a dash paprika to the cheese sauce. It makes it closer to that beautiful neon orange of Kraft Mac n Cheese.

Adding broccoli, carrots, onions, or peppers make it into a slightly more nutritious meal.

>>5034706
> 'spensive cheese that don't really belong there ... thereby both ruining the dish and wasting the good cheese
In my rise from poor childhood to engineer-class wealth, I've learned to avoid all mac+cheese at $$$+ restaurants. The chefs simply aren't interested in making it taste good. They want it to be "complex" and an "edgy remix of the classic favorite" which translates to "makes your tongue and sinuses hurt".

bechamel+cheddar has given me the best results at home.