Mac and Cheese

[Anonymous No.10772157]

What's your favorite way to do it? Do you use macaroni or different shaped pasta? Which cheeses do you use? Tell me all about it!

[Anonymous No.10772162]

I use Kraft mac and cheese... Spongebob if they have it (it holds the sauce better). Along with the entire orange powder packet I throw in a good dose of Velveeta to make it extra tangy. Then I add tons of ground pepper. WaLa.

[Anonymous No.10772165]

Kraft mac is best mac
Home made always sucks, always will

[Anonymous No.10772188]

>>10772157
Any answer other than strozzapreti, with von Mühlenen Gruyère AOP and Vacche Rosse 30 month parmigiano-reggiano in a 2.5:1 ratio, using local full fat no-homo milk and balinese long pepper might as well just eat canned dog food out of a plastic bowl

[Anonymous No.10772200]

i ran out of regular cow milk and i only have dairy free milks and goat milk. would goat milk be too gross?

[Anonymous No.10772225]

>>10772157
I use a mix of smoked gruyure, fontina amd sharp cheddar. Shells are fine. Make a butter roux and mix it all together, I like to add some chopped jumbo raw shrimp, then panko crumbs on top and put it in the oven until browned.
The trouble I have is it ends up being to thick and dry, you need to make a really thin roux with lots of milk I think.

[Anonymous No.10772227]

>>10772225
>smoked gruyere
No such thing hamerilard

[Anonymous No.10772233]

>>10772157
i melt down my cheese with a torch and lather it on top

[Anonymous No.10772240]

>>10772157
I work 14 hour days to feed 5 people by myself. We eat Kraft and we like it.

[Anonymous No.10772264]

>>10772227

[Anonymous No.10772274]

>>10772233

[Anonymous No.10772299]

>>10772157
Boil cream.
Add basil, garlic, parsley and a pinch of salt.
Dump macaroni
Add grated cheddar

[Anonymous No.10772318]

>>10772165


T. Poverty

[Anonymous No.10772327]

I have a time machine, so I start making the most time-consuming mac and chesse, and then set my time machine to 90 minutes into the future and the mac and cheese is done.

Then I eat it and then set my time machine back to the 1950's and try to fuck my hot Mom.

[Anonymous No.10772328]

>>10772240


Real mac and cheese takes like, 5-6 more mins than keaft if you arent orepping thecheese sauce as the pasta boils. It also costs only like, 70c more per fucking lb.

[Anonymous No.10772335]

>>10772299

>go to make mac and cheese
>skip adding cheese to the sauce like an inbred retard
>add pasta to incomplete sauce
>throw cheese on it at the end

Bone apple tea i fuckin GUESS

[Anonymous No.10772341]

>>10772227


>t. Tastebudless britbong

[Anonymous No.10772348]

>>10772341
>the only countries are USA and the UK

https://www.youtube.com/watch?v=lj3iNxZ8Dww

[Anonymous No.10772361]

>>10772157
standard macaroni noodles works for me and i always put breadcrumbs on my macaroni, if it doesn't have at least a little crunch and creamy sauce why bother making it

[Anonymous No.10772420]

>>10772348
Let's see you find those countries on a map, Mr smartypants.

[Anonymous No.10772436]

>>10772157
>What's your favorite way to do it?
Any way that doesn't include using that canned shite that looks like rotten custard.

[Anonymous No.10772442]

>>10772436
>canned cheese?
wat

[Anonymous No.10772455]

>>10772442
dude i'm talking about pre-made mac and cheese. the cheese sauce always looks like someone pissed in a bowl of custard because it's so fucking thin

[Anonymous No.10772462]

>>10772420
I came in #2 at my state level geography bee at the age of 11 and have had mileageplus premier gold status on united for the last 5 consecutive years. Nobody is beating me at on map trivia, sweaty. Get back to me when you can articulate the difference between a sirocco and a mistral without using google. Also I saved you the trouble of finding a fedora reaction image, mapless pleb.

[Anonymous No.10772491]

>>10772462
>sweaty

better than dubs

[Anonymous No.10772506]

>>10772462
how did he know I was sweating?

[Anonymous No.10772566]

>>10772462
Mistrals are cold winds out of the North and sciroccos are some garbage from Volkswagon.

[Anonymous No.10772609]

>>10772462

I bet he's still fascinated by the designs his shit makes on the toilet paper when he wipes his ass

probably sees different continents and shit
what a fucking autist

[Anonymous No.10772631]

Best cheese for it?

[Anonymous No.10772648]

>>10772631
Ayrshire Dunlop or Isle of Mull.

[Anonymous No.10772762]

>>10772227
Yes there is. You can find it in Sainsburys, Waitrose and M&S here

[Anonymous No.10773447]

>>10772348


So then you are a 3rd worlder? Could've just said so Omar, no need to lead me around.

[Anonymous No.10773452]

>>10772157
I don't like Mac and cheese that is just all goop. I guess you could say I like my Mac and cheese 'dry' but even that doesn't really cover it. Best I've had was with white cheddar

[Anonymous No.10773456]

>>10772455


The answer is either more butter, whole milk instead of whatever, or cream cheese. If you really wanna double down on the poverty, just mix in a 1/2 cup of velveeta

[Anonymous No.10773465]

>>10772327
john titor pls go

[Anonymous No.10773850]

>>10773456
>mix in a 1/2 cup of Velveeta

call it what you like, but mac ans cheese is mac and cheese and Velveeta will kick it up a nocth

[Anonymous No.10773852]

>>10772162
>Spongebob if they have it (it holds the sauce better)
Wew lad how does this have no replies

[Anonymous No.10773858]

>>10772328
Not the other anon, but if you're feeding five on a single income, 0.70$/lb actually makes a difference

[Anonymous No.10773891]

>>10772462
Now this is funposting

[Anonymous No.10774028]

>>10773858


I'll take food stamps for 400 alex.

[Anonymous No.10774032]

>>10772157
Add a dash of sodium hexametaphosphate to it. You can buy it on Amazon. Sauce won't break. Emulsifying salt.

[Anonymous No.10774414]

>>10772157
Homemade, have to use Velveeta as your base cheese though. Throw in some edam and xxx sharp cheddar with some parmesian on top and you gud 2 go.

[Anonymous No.10774456]

>>10774414
No you don't need to add Velveeta, you just need to add an emulsifying salt like sodium citrate or sodium hexametaphosphate and you get the same effect with the shitty oil-based processed cheese taste.

[Anonymous No.10774495]

>>10772157 this stuff plus a little butter in plain, hot cooked elbow macaroni. Throw in whatever cheese you haven't snacked on yet.

[Anonymous No.10774499]

>>10774032

what about sodium citrate?

[Anonymous No.10774558]

>>10774499
Works fine but you have to add 3-4x the amount of sodium hexametaphosphate you need and sodium citrate doesn't taste great. Sodium hexametaphosphate you use less and there's no taste, and both are equally available on Amazon or other places online.

[Anonymous No.10774574]

>>10774558

sold.

[Anonymous No.10774588]

>>10774574
So I would add probably like 1/8 tsp per two cups of liquid or so of sodium hexametaphosphate. Basically anytime you cook dairy-based sauces, add about 1/8 to 1/16 the amount of sodium hexametaphosphate compared to the amount of salt you use.

[Anonymous No.10774600]

>>10774456
I have no idea what you think I'm using velveeta for, I'm using for the taste. It unironically has an extremely full flavor that balances out lighter cheeses very well.

[Anonymous No.10774624]

>>10774588

I just looked on my shitty amazon.ca for it, it's stupid pricey. I'll find it in a local store. But thanks for the info.

[Anonymous No.10774635]

>>10774600
A lot of people use it because it has emulsifying salts added so cheese sauces made with it will never break. What you perhaps don't get is that it is made with water and whey that is then emulsified chemically. Good cheese is not made with water added and the whey is removed. If you need more "full flavor" I would suggest adding more salt, msg, or using an aged cheese higher in tyrosine. The point is they are not really using high quality ingredients to make it, and it isn't very fresh. You would get a much better result using an aged cheese made in smaller batches, locally if possible, and adding your own seasonings and emulsifying salts.

I'm not saying Velveeta is BAD but it is pretty one-note and you will get a lot more complexity and freshness using non-shelf stable aged cheeses for your pasta and cheese concoctions.

[Anonymous No.10774644]

[Anonymous No.10774646]

>>10774624
It was like 10-15 dollars for a whole pound when I checked...maybe there's another supplier you missed of the same product online. I would check around to other websites. As long as it is food grade (though I doubt it probably matters) sodium hexametaphosphate, it will work fine, no matter who you buy it from.

Amazon U.S. has it listed as 15 dollars for 14 oz, which will last you YEARS.

[Anonymous No.10774671]

>>10774635
Huh, never had a problem with the sauce breaking. Interesting.

And I do put in aged cheeses for mire complex flavors (small-batch beer cheddar, old croc aged cheddar, and edam typically, sometimes fontina), but I find that processed cheeses just make for a vary solid foundation imo.

I don't use salt; parmesan cheese (or even pecorino romano) are plenty salty enough and create a nice crust when sprinkled on top.

[Anonymous No.10774685]

>>10774646
Also, I'm not sure why Amazon.ca would not have at least one reasonably priced option for purchasing sodium hexametaphosphate you can order it from the Modernist Pantry website which ships internationally:

https://www.modernistpantry.com/international-order-faq.html

or I mean, I doubt it really matters where you get it and you could buy it from a chemical supply store online and I'm sure they ship to Canada, at least one of them.

I doubt most stores would carry it, though who knows, maybe some magically well stocked fancy kitchen store would.

[Anonymous No.10774698]

>>10774671
If you mostly add just REALLY aged cheeses, not the ones you listed but ones that don't really blend easily, you can definitely get your sauces breaking, especially at higher temps. With sodium hexametaphosphate you don't need a roux, that's optional, and you just add a small pinch and blend with an immersion blender and your sauce is done.

You definitely want to add at least a LITTLE salt, and some msg. Msg does not actually hurt you, that's a myth, just don't need very much of it (1 part msg to 4-6 parts kosher salt).

[Anonymous No.10774702]

>>10774685

I'll see what I can do. I don't like passing my CC info around to a bunch of places if I don't have to. I'll check it out though.

[Anonymous No.10774729]

From my recipe book...

Garlic and Cheese Pasta

Make pasta (3 egg yolks, 2 whole eggs, 2 ½ cups flour, ½ teaspoon salt,splash olive oil)
Cut into fairly thick noodles.
Melt garlic infused olive oil, butter, finely ground pepper and garlic salt.
Cook the pasta.
Pour out most of the water but keep a little in bottom of pot (important).
Pour in the melted mix.
Put over low heat.
Put some tasty cheese in.
Grind some hot pepper over top.
Put some dried Oregano on there.
Stir over low heat until you get a nice cheesy sauce.

[Anonymous No.10774746]

>>10774698
>With sodium hexametaphosphate you don't need a roux

So what do you melt your cheeses in? Just the pot? Wouldn't that burn? Never made cheese sauce without a roux before.

I'm aware of the msg myth; I just enjoy the taste of salt desu.

[Anonymous No.10774767]

>>10774698
Agree that MSG is fine for you. People are retarded.

[Anonymous No.10774773]

>>10774746
If you are terrified of burning your cheeses you can add it in off the heat. I would definitely recommend getting a stick/immersion blender, doesn't need to be fancy, and pureeing your cheese sauce at the end so you don't need to worry about consistency.

I still do a roux, but mostly for flavor. With sodium hexametaphosphate on board you can just start with brining milk and butter and seasonings to a boil and then taking it off the heat, stirring in the grated cheese, and then using your immersion blender to make it smooth. As long as you keep your burner at a low heat, you won't burn it even after you have added the cheese if it is taking a while to melt.

[Anonymous No.10774778]

>>10774746
If you pick a cheese that melts well you don't even need the citrate or HMP either. Just melt it and add a splash of milk or cream. Nothing more. It works with many cheeses: fontina, gruyere, gouda...

You only need a roux or emulsifying agent if you insist on using cheeses that dont' melt well.

>Wouldn't that burn
only if you crank the heat up too high

[Anonymous No.10774787]

>>10774778
But like, it doesn't even taste like anything. I just add a small pinch of sodium hmp to all dairy based sauces (or gravies too) and then they definitely don't ever break and have nice texture. It just adds a little something.

[Anonymous No.10774794]

>>10774644
lol@organic only. GTFO retard.

[Anonymous No.10774797]

'Vark on mac? Yay? Nay?

[Anonymous No.10774806]

>>10774797
Go to your local farmers market. They often sell hot sauces. Seriously.

[Anonymous No.10774849]

>>10774773
>>10774778

So I think I'll just stick with the roux, because cheddar is a must. And I do own an immersion blender, but for this a whisk works just fine and is easier to clean. I'll try adding some gruyere next time for sure though, and come to think of it I could probably just throw in some beer instead of buying expensive ass beer cheddar.

What spices/seasonings do you guys recommend? The only things I've ever used are Hungarian paprika and green Tabasco.

[Anonymous No.10774876]

>>10774849
The immersion blender is to get a smoother sauce. You don't even really need to wait for the cheese to melt. You just add the cheese, off the heat, then use the immersion blender.

Salt, msg, freshly ground black pepper, mustard powder, smoked paprika, nutmeg.

If you use sodium hmp you can get a really DARK roux, that doesn't have a lot of thickening power, but has a lot of flavor.

[Anonymous No.10774883]

>>10774806
I don't want a hot sauce, I want 'vark sauce.

[Anonymous No.10774889]

>>10774883
You will get a much fresher taste buying the hot sauce from the farmers market. Small batch = better quality control.

[Nicholas Parry No.10774901]

>>10774889
Not him, but those sauces are to hot and they don't even come in a plastic bottle that's easier to squeeze.

[Anonymous No.10774917]

>>10774876
I prefer my sauces to be thicker for mac & cheese. But thanks I'm definitely give some of those spices a try; never would have thought of adding mustard powder.

[Anonymous No.10774923]

>>10774901
I have some right now that it in a squeezable plastic bottle. Also, I like only using a little. The problem for me with Cholula was that I had to use a ton to get the heat I wanted.

You could literally buy the plastic squeeze bottles of your dreams on Amazon and FILL THEM WITH BETTER QUALITY HOT SAUCE YOU INFERIOR PLEB SCUM

[Anonymous No.10774927]

>>10774917
It doesn't make it less thick lol, it just makes it smoother. I dunno why you would be afraid to blend your sauces to a smooth consistency. Hell, I use my immersion blender on waffle batter to make it smoother. If you want thicker, use cream, or just less liquid overall...

[Anonymous No.10774936]

>>10774927
Consistency just isn't really much of a concern to me when it's being baked with a bunch of pasta. If I was pouring it on vegetables or hotdogs I would definitely want it to be smooth as possible though.

[Anonymous No.10774945]

>>10774923
>The problem for me with Cholula was that I had to use a ton to get the heat I wanted.

You don't buy Cholula for the heat, you buy it for the flavor. If you want something retard hot Kikkoman makes a fucking nuclear sriracha.

[Anonymous No.10774949]

>>10774794
newfag

[Anonymous No.10774968]

>>10774945
It wasn't bad but it also isn't as fresh tasting as the stuff I get from the market now.

>>10774936
Just try it one time. You won't go back.

[Anonymous No.10774991]

I just eyeball it because I know I can't get it wrong. Once the noodles are done I throw cheese, milk and butter into the pot of noodles and stir it on low heat until it thickens up,adding more of whatever as needed. Then I throw in some seasoning salt at the end

[Anonymous No.10775036]

>>10772157
This is my recipe that uses sodium citrate and also roux. Most use one or the other. I find sodium citrate alone makes a completely different dish, since the sauce's thickness has to come from the cheese alone. But sodium citrate creates a nice backup for a roux based dish, ensuring it never curdles. In particular it lets me use low fat cheese which seems more inclined to curdling otherwise.

1 tbsp flour
1 tbsp light olive oil
1 cup milk
2 oz low fat cheese
2 oz pasta
1/4 tsp sodium citrate

Cook pasta. While pasta is cooking, make roux of flour and oil, cooking about 3 minutes on medium heat (should not get close to golden brown, or will lose thickness). Then reduce heat to low, add half milk at once, along with sodium citrate, stir until smooth, then add rest of milk and cheese gradually. Add salt and pepper to taste. Stir in pasta.

I haven't made this in a few months, I've been making my version of carbonara (like my mac and cheese, my version of carbonara is higher protein and lower saturated fat than the traditional version). But I think I'll make this again soon because I have some low fat cheese in my fridge. I just don't have milk...

[Anonymous No.10775040]

I've never made homemade Mac and cheese before. I can just make a bechamel and throw grated cheese in right?

[Anonymous No.10775045]

>>10775040
yup.

[Anonymous No.10775052]

>>10775036
upgrade to sodium hexametaphosphate friend. use quarter-half as much I would say. Doesn't have a weird slight aftertaste like sodium citrate does. Buy it on Amazon.

[Anonymous No.10775124]

>>10775052
Thanks I will try it. My recipe uses less sodium citrate since I use roux too, but the aftertaste is still annoying.

[Anonymous No.10776125]

just made some
going to add some stuff in now

[Anonymous No.10776129]

>>10775040
That's the way. It's really easy, just can be time consuming.

[Anonymous No.10776137]

>>10776125
added some broccoli and canned tuna
time to dig in!

[Anonymous No.10776274]

>>10772348
They're the only ones that matter.

[Anonymous No.10776330]

>>10772157
https://www.youtube.com/watch?v=xreN_E0G4_4
I follow this recipe except I add ham, bacon or chorizo to the onions and only use Cheddar cheese.

[Anonymous No.10776345]

Make a rue and then add milk and cheese until its how I want it. Usually while its hot I add spinach, brocolli, cauliflower, whatever in. Usually I use pasta tubes because I'm not really fussed what the pasta is.

[Anonymous No.10776350]

>>10776345
>make a rue

[Anonymous No.10776357]

>>10776350
Why not?

[Anonymous No.10776365]

>>10776357
The word you want is "roux"

Sue your French teacher

[Anonymous No.10776374]

>>10776345
>all those veggies

[Anonymous No.10776388]

>>10776365
Ah, fair enough.

>>10776374
Usually I make a lot of it at once. Like 1.7 litres of milk in one pan, so there's room for a variety of vegetables.

[Anonymous No.10776451]

how do you reheat mac and cheese?
mine gets really dry when i leave it in the fridge

[Anonymous No.10776465]

>>10776451
Sprinkle some water over it before tossing it in the microwave

[Anonymous No.10776514]

https://www.austria.info/uk/things-to-do/food-and-drink/favourite-austrian-recipes/kaesespaetzle

[Anonymous No.10776554]

>>10776345
it's spelled roux

>>10776350
be helpful

[Anonymous No.10776670]

>>10772462
holy shit this is gold

[Anonymous No.10776817]

>>10772462
I came in 7th at the state level :(

[Anonymous No.10776833]

>>10776465
Personally I just damp a paper towel and lay it on top of whatever I'm microwaving. For Mac n cheese, you can also add just a touch of milk/cream and that'll do the trick.

[Anonymous No.10776968]

>>10772162
>Spongebob if they have it
based. This guy knows what's up

[Anonymous No.10776972]

>>10772157
Alton Brown's recipe except I use delicious Italian bread crumbs like a boss, not flavorless Panko like a goddamn virgin

[Anonymous No.10776976]

>>10772157
mustard and pork fat

[Anonymous No.10776997]

Sharp cheddar, milk, sodium chlorate

Make an emulsifier cheese sauce. Then add tapioca maltodextrin. Spread the paste out on a silpat and bake till dry. Resulting in a cheese powder.

Cook some large shell pasta in heavily salted water.

Heat some heAvy cream.

Plate some shells and spread cheese powder around them. Hot heavy cream into ramekins. Garnish with chopped parsley.

Pour the hot cream over the shells and cheese powder. The cream and cheese powder will form a sauce.

[Anonymous No.10777003]

>>10776997
Sorry

That should be sodium citrate.

Sodium chlorate is an oxidizer and makes explosives when combined with oil.

[Anonymous No.10777010]

>>10777003
sodium citrate tastes yucky, anon. sodium hexametaphosphate is way better.

So tapioca maltodextrin I take it is for making powdered versions of fats?

Never tried it.

[Anonymous No.10777108]

>>10777003
>Sodium chlorate is an oxidizer and makes explosives when combined with oil.
was about to ask if you were trying to kill some poor bastard