/ck/ - Food & Cooking

[Anonymous No.11754748]

Best mac and cheese recipe?

Getting tired of Kraft Dinner

[Anonymous No.11754779]

>two big tubs of country crock for one sinkfull of wacky mac

Anyway, eggy casserole-style mac n' cheese is better than that ultra-creamy bullshit.

[Anonymous No.11754794]

have you considered eating something else?

[Anonymous No.11754828]

>>11754794
Not really i'm a mac man.

[Anonymous No.11754893]

>>11754748
If you wanna mix it up, switch to white cheddar, for every 8oz of cheese use 1 tsp mckormick mesquite rub and 1/4 tsp mesquite powder. Some crumbled bacon and scallions for garnish. I call it Bbq Mac.

[Anonymous No.11755000]

>>11754748
i like this one a lot
https://www.foodandwine.com/recipes/macaroni-and-cheese-with-buttery-crumbs..

[Anonymous No.11755036]

>>11754748
how the fuck do they make their cheese so creamy? what the fuck process do they use

[Anonymous No.11755058]

>>11755000
Unless you did it by mistake, don't add periods to the end of links. It makes it so you can't just double click it to get the link because the period at the end makes the page not show up.

It's a good recipe though, mustard in mac and cheese is pretty good even though it sounds weird to most people at first.

>>11755036
Sodium citrate.

[Anonymous No.11755085]

>>11754748
What the fuck. No kitchen sink is clean enough to serve food out of.

[Anonymous No.11755186]

Thomas Jefferson's

Ingredients
6 slices good-quality white bread, crusts removed, torn into ¼- to ½-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5½ cups milk
½ cup all-purpose flour
2 teaspoons kosher salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4½ cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere
¼ cups (about 5 ounces) grated Pecorino Romano
1 pound elbow macaroni
Instructions
Heat the oven to 375 degrees.
Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1½ cups Gruyere and ¼ cup Pecorino Romano. Set cheese sauce aside.
Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different).
Pour the mixture into the prepared casserole dish. Sprinkle remaining 1½ cups cheddar and ½ cup Gruyere; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

[Anonymous No.11755225]

Tonight made some bad ass mac
Mini shell pasta
cubed cheddar
pepper jack
Cooper sharp
A bit of velveeta (for texture)
Melted it in milk, butter on stove
Added pepper and dehydrated onion
Baked for 25 mins
I dont measure stuff, turned out pretty well

[Anonymous No.11755290]

This one is it for me

https://natashaskitchen.com/creamy-mac-and-cheese-recipe/

[Anonymous No.11755357]

>>11755036
Dirty secret: all the restaurants use a little velveeta. its what gives mac and cheese its creamy smooth sauce.

[Anonymous No.11755976]

>>11755186
THIEVERY!

https://youtu.be/Yq8XmNGcGWU

[Anonymous No.11756013]

>>11754748
The last time I did it I was winging it drunk doing something new for myself.
>Melted some white cheddar and smoked gouda into some milk, butter, and flour. Basic sauce. Never usually make sauces
>slightly undercook pasta
>put in in an oven dish a little at a time, pouring in some sauce and then putting shredded colby jack over it
>get everything pretty well covered, final solid layer of colby jack on top and paprika
>into the oven at 400 for probably like 25 minutes or something, can't remember
It was actually good.

[Anonymous No.11756055]

>>11755085
Yeah that pic is fucking revolting. I wonder what they used to plug the drain.

[Anonymous No.11756081]

>>11754748
butter, dijon mustard, paprika, evaporated milk and cheddar for sauce. i like to toss broccoli in there too.

[Anonymous No.11756115]

>>11755036
sodium citrate if it is a big chain, velveeta if it's not

[Anonymous No.11756127]

>>11756055
>I wonder what they used to plug the drain

Macaroni and cheese, you dumb fuck.

[Anonymous No.11756148]

Serious Eats 3 Ingredient Mac & Cheese

[Anonymous No.11756152]

>>11754748
https://www.seriouseats.com/recipes/topics/ingredient/pasta/mac-and-cheese

Pick one.

[Anonymous No.11756209]

>>11754748
Severely cursed image.

[Anonymous No.11756354]

I like to grate a fucking onion and a few cloves of garlic into the roux. It turns into fucking magic.

[Anonymous No.11756369]

>>11754748
>Kraft Dinner
Canadian detected

[Anonymous No.11756390]

Modernist Cuisine at Home has a great recipe for baked mac and cheese. I substituted breadcrumbs + butter for the cheese crumbles since I was lazy. Came out amazing. The 500 degree oven and partially cooking the pasta and cooling it on a chilled baking sheet really makes a difference.

[Anonymous No.11756528]

>>11754779
Fucking W R O N G

[Anonymous No.11756533]

>Tiny local joint had the best mac and cheese
>Went out of business
It’s my dream to replicate it

[Anonymous No.11756540]

>>11754748
My go to cheap meal is to boil 100g of pasta and then stir in a good handful of grated cheddar and finish it off with some black pepper.

The hot pasta melts the cheese. No need to make a sauce.