/ck/ - Food & Cooking

[Anonymous No.11822769]

Hey /ck/ never posted a thread here before but here goes

MAC AND CHEEEEESE THREAD

Im a college student in the US and I make mac and cheese probably once or twice a week. Ive got a pretty good thing going but could use some tips and tricks to help me make that dank dank.

I usually just use the kraft boxes so heres what I do

>boil water w/ a little oil so the noodles dont stick
>drain obivously
>add some olive oil thats been infused with porcini mushrooms (expensive but worth it imo)
>add kraft cheese powder
>butter
>milk
> a lil bit of cream cheese
>diced garlic
> Basil and a pinch of Oregano
>Pepper
> Sometimes some extra cheese if im feeling dangerously cheesy

Any tips on what you do to make it taste extra good?

[Anonymous No.11822777]

I get Stouffers and put salt on it

[Anonymous No.11822803]

>>11822769
Don't ever post here again

[Anonymous No.11822839]

>>11822803
Im just lookin for mac and cheese tips bro its not like these threads are any better than mine

>>11821009
>>11822631
>>11822379

[Anonymous No.11822904]

>>11822769
I make mac and cheese every day at work.
shred a good white american and mild cheddar (or any kind you want) at about a 6:4 ratio (american heavy)
its best to hand shred cheese, dont use pre shredded.
simmer a pint of heavy cream and add in 2 pounds of the shredded cheese mix.
cook down until it starts to get thick like gravy.
(I only use white pepper and salt to season, but its how my chef wants it)
cook off your noodle of choice
heat a saute pan and add in some of the cheese sauce
add noodles
stir and add in cheese until it is at your desired thickness
make sure you do this over medium heat at the highest to avoid burning and keep stirring as the sauce cooks down
season to taste

and personally I like to finish it with some shaved parmesan and put it under a the broiler until the cheese browns on top
you dont really need to do this last step, but it makes it bomb

you can also do this into a pyrex casserole dish with breadcrumbs on top and finish in the oven

hope that helps

[Anonymous No.11822914]

>>11822839
What the fuck did you just say about my thread?

[Anonymous No.11822939]

You're recipe sounds disgusting. Here's my tip:

[Anonymous No.11822949]

>>11822904
Ill definitely try this out thanks!

[Anonymous No.11822956]

>>11822839
>All these threads are shit, so that excuses my own shitty thread

[Anonymous No.11822967]

>>11822949
no problem man
experiment with different cheeses and such, have fun with it
if the food is just for you then dont be afraid of making mistakes!
mistakes are good as long as you learn from them

[Anonymous No.11822985]

>>11822769
>any tips
Kraft Mac and cheese as a bed for beef and broccoli stir fry

TRY IT

[Anonymous No.11822988]

>>11822769
Learn how to make cheesy roux man you will up your game 100%

[Anonymous No.11823112]

>>11822988
don't listen to this
you'r making mac and cheese, not mac and gravy
do
salt your pasta water
add maple candied bacon
add onion
butter, heavy cream, cheddar

[Anonymous No.11823178]

>>11822769
my mac and cheese recipe
>3 tablespoons of butter
>1 cup milk
>1/3rd block of velveeta cheese
>2 cups macaroni elbows
>ground pepper to your liking
>Optional: breadcrumbs, sharp cheddar
Preheat oven to 350
>cook macaroni pasta like you normally would and set aside
>melt butter on medium heat in a medium-large sauce pan
>as soon as butter is melted, add in milk and stir with a whisk until mixture comes to a boil
>as soon as mixture is boiling, add in velveeta cheese and stir in until mixture is fully melted
>add in ground pepper to your liking, I usually like to do 10-15 turns
>once everything is melted and mixed together, add in the pasta and stir until it is all mixed in and completely coated with the cheese mixture
>add contents of sauce pan to a small lasagna pan
>sprinkle generous amount of sharp cheddar on top of the contents of the lasagna pan and then add breadcrumbs
>bake for about 20 minutes

[Anonymous No.11823217]

>>11822769
No oil, you fucking student, it keeps the sauce from sticking to the pasta.

And what Anon said, dont ever post here again. In fact just go away and dont return.

[Anonymous No.11823268]

>Annie’s original (white shells)
>bacon (diced)
>chicken sausage (removed from casing and scrambled)
>garlic/onion
>frozen peas
>shit ton of Kerrygold
Basically sauté all those ingredients up and add the Annie’s after then get it a little crisp in the pan
>wall lah

[Anonymous No.11823277]

I usually make mac and cheese and then add in chopped kimchi.

It is really, really flavorful.

[Anonymous No.11823279]

>>11822769
What I do is throw the butter in first after draining so the hot pasta melts it quickly without the milk cooling it down, then add the powder, and douse the powder with the milk to make it easier to mix.

[Anonymous No.11823281]

>>11823268
Probably worth mentioning but get apple chicken sausage and garnish with cinnamon, sounds weird but goes really well with the meats

[Anonymous No.11823334]

>>11822769
>Any tips on what you do to make it taste extra good?

Chunks of smoked ham, green onions and extra sharp cheddar. Happy macking

[Anonymous No.11824500]

>>11822769
Don't know if this is bait. If you're already going to splerg on other ingredients might as well upgrade from kraft macaroni to regular macaroni/penne, and upgrade from kraft powdered cheese mix to an actual cheese sauce. Also the "oil in boiling water so it doesn't stick" thing is a meme.

[Anonymous No.11824518]

>>11822988
This is actually the best advice.
>>11824500
This is also true. I hope /ck/ remains about cooking, but the balance is tipping in favor of trolls and shitposting. I'm pretty close to bailing out, please, someone make me stay.

[Anonymous No.11824538]

>>11822769
PEAS. MOTHERFUCKING SWEET PEAS. FRESH OR FROZEN. NIGGER.

[Anonymous No.11825142]

>>11822769
Do you not cook the garlic?

[Anonymous No.11825179]

>>11822769
Do what everyone else suggested and also try some different additions. Bacon is an obvious one, broccoli and mustard should work, chicken, and whatever else you feel like.

[Anonymous No.11825183]

>>11822839
>>11822769
>other people acting shit is a good reason to act shit
You don't belong here. Go shit up your own board.
>porcini oil
>cheese powder packet
Neck yourself while you're at it, tastelet scum.

[Anonymous No.11825312]

>>11822769
https://youtu.be/UEUjx2cPyaY

[Anonymous No.11825353]

>>11822769
Brown finely minced shallots in garlic in a well buttered pan
Add salt and freshly ground pepper
Add cream and thicken slightly
Add par cooked noodles of choice, I like cavatappi
Add mild white cheddar or smoked cheddar, Fontana or gruyere or some slightly stinky melty cheese, add parmesan
Cut heat and stir until incorporated

[Anonymous No.11825368]

>>11822769
https://www.youtube.com/watch?v=Lwn97mpBCu8
+ add cheese at the pan step

[Anonymous No.11825405]

>>11823112
I knew there was a cheese I was forgetting in the recipe.
also add smoked gouda.
this was from a restaurant (minus the onions) and made to order.
It would of been the best mac and cheese I ever had If only they would've salted the pasta water,
I usually put the sauce over fries for that perfect before dinner rush snack.
>>11822769
there was a time when I ate a lot of mac and cheese.
some things I would do when using boxed stuff is add extra milk, butter and a slice of american cheese
either fry up some ground beef to add or if I had "easy mac" I would grab a frozen burger patty out of the freeze and cook that before starting the easy mac.
canned chicken or pulled rotisserie chicken is great for adding to mac and cheese also
always add onion and garlic too
I'm not a fan of baked mac and cheese only because most folks don't realize par cooking the pasta. it usually comes out overdone and pasta way to soft. so if you bake it, under cook your pasta to make up for the time spent in the oven

[Anonymous No.11825722]

>>11822939

have a box of that 'ac and 'eese sitting on my counter right now

[Anonymous No.11825728]

>using kraft and not >>11822939

I'd tell you your thread is shit but I genuinely prefer this type of shit over McChicken threads.

[Anonymous No.11825929]

>>11822839
I was going to give you the benefit of the doubt, but now you outed yourself as a fucking moron.

[Anonymous No.11826129]

>>11825312
Wow, that was needlessly complicated. I'm sure the results were good, but exactly zero people are going to follow this. Who spends three hours to make mac and cheese?

[Anonymous No.11826153]

>>11826129
I have a few times (well closer to 2 hours). My ex bf really really loved mac and cheese and it was worth it to make him something special. I didnt use that recipe though.

[Anonymous No.11826157]

>>11826153
>My ex bf really really loved mac and cheese
lmao fag i bet you put aids in it