/ck/ - Food & Cooking

[Anonymous No.13253945]

I need help with mac and cheese. There are a few things I'd like to ask you all.

#1 What is your favorite blend of cheese to use in your mac and cheese. I need ideas.

#2 Do you guys add salt to your pasta water? or just add salt to the cheese sauce before combining everything? If you do how much?

If you guys have any recipes feel free to share. Im pretty garbage and im trying to develop good instincts by trying to get good at cooking only one dish at a time.

[Anonymous No.13253960]

>>13253945
1.Velveeta
2.sure
Recipe:
>A fist full of Velveeta
>Block of butter
>Bowl of Boiled Pasta
>Combine
>Salt to taste
Wala

[Anonymous No.13253982]

>>13253960

Only Velveeta?

[Anonymous No.13253992]

>>13253982
You can try canned easy cheese if you like.

[Anonymous No.13253994]

>>13253960
Needs a teaspoon or two of the Vaaaaaaark sauce.

[Anonymous No.13254000]

>>13253992

[Anonymous No.13254007]

>>13254000
You can substitute, and/or combinr:
>A hand full of cheese whiz

[Anonymous No.13254015]

>>13253945
if I plan on making a big batch for multiple meals/reheating: american cheese/velveeta for base, with sharp cheddar and parm
if i’m making for right now: bechemel with gouda, sharp cheddar, maybe some fancy aged cheese, maybe pepper jack

the difference is that the bechemel allows non-melting cheese to incorporate without breaking, wat the cost of not being reheatable (gets grainy)

the velveeta one will reheat pretty well with some added milk, but really can’t use good cheese

obviously there are infinite combinations of both

[Anonymous No.13254029]

>>13253960
>Wala

??

[Anonymous No.13254031]

>>13253945
I'm only half a step ahead of you but the secret is "white sauce." There's a fancy french word for it. Melt a couple pads of butter with a couple spoons of flour. Then, slowly add a couple cups of milk so it stays hot while you cook. You don't really even need cheese. It tastes like good restaurant mac.

[Anonymous No.13254035]

>>13253945
>If you guys have any recipes feel free to share.
you could google recipes for mac and cheese?

[Anonymous No.13254037]

>>13254029
N

[Anonymous No.13254045]

>>13254031
i can assure you no restaurant serves "macaroni and bechamel sauce"

[Anonymous No.13254047]

>>13254015
How did you come to the conclusion that with a base of velveeta or american that sharp cheddar and parm would be good? through experimentation only? or is there some sort of cheese blend formula? Like velveeta melts well, and the sharpness of the cheddar and parm would work with that taste.

I was thinking of using blue, parm and havarti , but then I sat down, contemplated my existence, and felt I was lacking some sort of base cheese combination knowledge.

Sort of like how sweet and sour tastes can work together.

[Anonymous No.13254067]

>>13254037
I

[Anonymous No.13254131]

>>13254045
>>13253945
Yeah? I don't speak french. You can assure whatever gibberish you want and I'll take your word for it. I'm saying, "It tastes good like." And it does.

[Anonymous No.13254147]

>>13254045
Look at fancypants not liking flour and mac.
>>13254131
You need cheese to make mac and cheese you mong.

[Anonymous No.13254166]

>>13254147
>need cheese
I guess you are correct there. But it is pretty cheesyish with milk and butter and thickened wt flour. I'm just sharing wt OP. You should try it too. It's yum.

[Anonymous No.13254216]

>>13254166
>>13254045
>>13254031

I use a bechemel sauce.
My recipe
1lb macaroni
5 cups milk
six tablespoons flour
8 tablespoons butter
8 oz Cheddar cheese
8 oz Jack Cheese
3 teaspoons of salt ( four is too much)
a few shakes of paprika
a few shakes of nutmeg

Make pasta according to instructions on the package. Make bechamel sauce, then turn down heat to low and add cheese slowly and make sure it melts and seasonings. Add pasta.

As this guys said >>13253960
wala

[Anonymous No.13254240]

>>13254216
ok? the person said a bechamel sauce doesn’t need cheese for mac and cheese..so what’s your point?

[Anonymous No.13254290]

>>13254047
>” How did you come to the conclusion”
trial-error, experience, knowing what flavors balance others
you could try your combination using the bechemel technique, but it’s going to be pretty sharp, depending on the type of blue cheese and amount

[Anonymous No.13254311]

>>13254290

Im not afraid of a little trial and error, but I guess I'd like my experimenting to be a little more focused and balanced. There are a helluva lot of cheese out there. Do you have a specific combination you use?

[Anonymous No.13254321]

>>13254067
G

[Anonymous No.13254337]

>>13253945
why are you eating mac and cheese over the age of 12

[Anonymous No.13254367]

>>13254337

Because im trying to learn how to cook? And its fairly straight forward without a whole lot of moving parts so I can learn about seasonings and cheese and shit?

[Anonymous No.13254385]

If youre doing home made mac, please do go with the bechemel method. As far as what cheese to add - i usually do a pound or so each of cheddar, mozz, and gouda. Maybe some parm to finish. This is very creamy but also a little one-note so feel free to experiment. Also finish in a dish in the oven

[Anonymous No.13254390]

>>13254385
These portions are for two boxes of pasta usually too. Specific ratios really dont matter and just come out to whatever you prefer.

[Anonymous No.13254392]

>>13254385
Why mozz? Seems like a waste to just throw in a mild flavored cheese like that.

[Anonymous No.13254399]

>>13254392
Not that dude, but mozz melts pretty easy and probably gives the sauce a better texture.

[Anonymous No.13254414]

>>13254399
My guy knows.
Its not really for flavor as it is for texture. The gouda and cheddar (I use sharp but mild is fine too) are the main flavor cheeses. Mozz gives really nice creamy and gooey-ness. Try it in grilled cheeses too.
If youre really against it, sub it out for some cream cheese or whatever. Might give more tang

[Anonymous No.13254415]

>>13254367
are you asking me? Just tell me the answer you fucking faggot, I'm not going to choose your answer for you.

[Anonymous No.13254433]

>>13254414
Nah. I like the classic method with dollops of Velveeta/Easy Cheese/Cheese Whiz, and globs of butter. It's more authentic.

[Anonymous No.13254483]

>>13254311
if i were you, first taste different cheeses to figure out what each brings to the table; Whole Foods sells very small amounts of many cheeses specifically for this purpose, like $2 each; you probably know what basic cheddar tastes like, so try somewhere of older/drier cheddars (which are in turn more sharp the older they get) as well as some creamy washed rind ones, and some alpine (“swiss”) cheeses
I would also start out with a simple base of familiar flavors, like jack and cheddar, then add more funk stuff; consider making a couple of batches of just the cheese sauce to taste before committing a whole box of pasta to it

[Anonymous No.13254493]

>>13254433
>”authentic”
to go with your s’getti?

[Anonymous No.13254499]

>>13254483
My knives are sharp, will this cheese cut me?

[Anonymous No.13255272]

>>13254483

This is so obvious its painful. and the fact that I overlooked it makes me retarded. thanks for the tip I will absolutely do that.

[Anonymous No.13255279]

>>13254493
>European genetics

[Anonymous No.13255596]

>>13254031
jesus christ youre retarded

[Anonymous No.13255966]

1) gruyère and appenzeller
2) salt the pasta water
2b) what the fuck is a cheese sauce? do you mean the béchamel? if so, béchamel also needs to be salted, yes.

Here's my recipe:
Boil water.
Add salt to water.
Add 500g of pasta. I use lumache/hörnli, which are similar to American elbows, but use what you've got.
Cook the pasta halfway then drain and place into a baking dish.
Toss with 750g shredded cheeses.
Pour 500ml freshly made béchamel over top and stir to mix through. I add a few spoons of prepared mustard to my bechamel and highly rec that you do, too.
Top with 250g more cheese.
Bake in hot oven, 180°c until bubbly.
Remove and allow to cool a tad before serving. If you use strong-tasting cheeses, it's nice to serve it with mashed apple.

[Anonymous No.13255975]

>>13254045
>he's never eaten at a greek restaurant
I assure you, there are restaurants that do.

[Anonymous No.13256711]

>>13254045
Maybe you shouldn't assure people.
>>13255596
Ha
>>13255966
>>13255975

[Anonymous No.13256717]

This thread is bonkers.

[Anonymous No.13256742]

>>13256711
And
>>13254216
>>13254240
Don't move the goalposts. >>13254166
Already took care of that. And it is good without cheese. A little garlic or whatever italian seasoning is.

[Anonymous No.13256763]

>>13256711
>>13256742
>macaroni and cheese doesn’t need cheese
you’re so fucking stupid. please stop quoting yourself pretending to be other people. every single person posting a bechamel sauce INCLUDES CHEESE
you’re the only one saying it doesn’t need cheese

[Anonymous No.13256795]

>>13256763
Again, Greeks (and Egyptians, too) don't. They just make BitchyMel, toss it with pasta and call it a fucking day.

[Anonymous No.13256806]

>>13256763
I'm not pretending. This >>13254045
wasn't about cheese. It is about bechamel sauce. I conceded that you cannot say, "and cheese" but anyhow, there is dairy.

[Anonymous No.13256825]

>>13256795
and that isn’t mac and cheese
which is what this thread is abou

[Anonymous No.13256837]

>>13256825
But you wouldn't know that it wasn't. I bet OP appreciates the tip. Im not the guy you tagged btw.

[Anonymous No.13256843]

>>13254029
He means viola

[Anonymous No.13256848]

My mom uses panko bread crumbs, jalapeno peppers, Vietnamese ree chili peppers and I think a Mexican cheese blend, the kind you can get anywhere. My favorite part of Thanksgiving and Christmas

[Anonymous No.13256851]

>>13256843
I love when you teach me to spelling.

[Anonymous No.13256855]

>>13256843
Isn't that a violin?

[Anonymous No.13256897]

my secret to mac and cheese is overcooking it in the oven so its crispy. its like a gratin, overcooked starch and cream is good

[Anonymous No.13256900]

>>13254045
Finally someone said it. And I don't mean the N word.
White sauce is a flavorless diluent in mac and cheese. PLEASE stop doing this. It doesn't taste good, its milky pasta with flour, and bland as fuck with a bad texture.
A few people here get it, most still do not.

[Anonymous No.13256927]

>>13256848
I’ve said it before, I’ll say it again: stewed tomatoes with a little fresh basil and oregano on Mac-n-cheese is godly. Make the tomatoes separately and serve at the table. The sweetness and tartness of good tomatoes contrasts with the creaminess of the cheese.

Fuck croutons, and fuck breadcrumbs. They don’t add texture, they just get soggy. Their only function is as a garnish. That function is better served with stewed tomatoes, which add bright color and flavor to the dish.

[Anonymous No.13256938]

>>13253945
Saying "you all" instead of "y'all" while posting a picture of dubya.

[Anonymous No.13256985]

>>13256927
You don't need to be mean. People like different stuff. I used to go to a joint where the cook was always getting mad because I wanted my burger well done.

[Anonymous No.13257314]

>>13254031
>>13254240
>>13255975
>>13256795

[Anonymous No.13257329]

>>13253960
Just perfect. Tres bien.

[Anonymous No.13257599]

>>13253960
Velveeta is NOT cheese. You can't cook. Just kys.

[Anonymous No.13257906]

What is this strange american fixation with Mac and cheese?
It's the most basic, bland pasta recipe you can make and I continuely see it regarded as the best thing ever

[Anonymous No.13258830]

>>13257314
See i.4cdn.org/ck/1574495204531.jpg

[Anonymous No.13258916]

>>13253945
Whole milk + Emmental + pepper jack + sodium citrate + ground ginger + ground white pepper + big size dried chilli flakes on low heat till cheese melt, check salt, add par-cooked pasta, then transfer it to oven proof utensil, if using dutch oven (you should) then no need for transfer, just put the pot in oven at 180 Celsius till top browns.

[Anonymous No.13258933]

>>13257906
You are making it wrong if it is bland.
See this>>13258916

[Anonymous No.13258995]

>>13253945
My recipe

>grate 2 blocks of sharp cheddar and 1/4 block of Comté
>boil water and cook 1/3 box of macaroni
>in a small baking dish layer pasta and cheese
>take spatula and mix pasta and cheese together
>crack 1 egg into a cup and mix with 1/2 cup of milk
>mix together
>pour mixtures over macaroni and cheese
>mix together
>top with breadcrumbs
>bake at 350 degrees for 40min

[Anonymous No.13259545]

I always wanted to try martha stewarts mac 'n' cheese, but I keep forgetting about it. I might as well share it. save you all the two seconds.

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni (or other small pasta shape)

[Anonymous No.13259555]

>>13259545

make pasta, make bechamel, make breadcumb topping. bake. ez pz