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/ck/ - Food & Cooking

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13984885 No.13984885 [Reply] [Original]

How the hell do you make good mac & cheese
the recipes that have you make a rue with flour and butter always come out too gritty and that one where you cook all the water off and throw in cream either gets burnt or comes out to thick or thin
how can i make mac & cheese like the kraft or velveta kind?

>> No.13984919

>>13984885
>rue

OP I swear...

>> No.13984927

>>13984885
Simple, you bake the mac and cheese in an oven for about 20 minutes after mixing.

>> No.13984931

This is one way:
https://www.youtube.com/watch?v=kWge-2jT9ZQ

The other way is just to make cabonara but use macaroni instead of linguine/fettuccine/spaghetti etc...

>> No.13984982

>>13984885
You need a bit of butter, a lot of cheese, and milk on one pot, and in the other you need to be boiling water for the mac. You want the butter to melt into the milk before adding the cheese, which you add slowly, and keep stirring. Medium heat. Once the macaroni is al dente, you don't pour out any of the water - you want to grab on a slotted ladle, and grab out the macaroni that way. Don't dry out - you want some of the starchy water in, that'll make the cheese sauce stick to the macaroni a lot easier. Just make sure you're not pouring the entire thing in. Repeat until there's no or little macaroni, at which point you can strain it and pour it in. Stir a bit, then take off heat; it should be done.

>>13984931
>The other way is just to make cabonara but use macaroni instead of linguine/fettuccine/spaghetti etc
I don't think that he's asking for the egg-based sauce that is the carbonara.

>> No.13984994

>>13984931
>whole fridge door of hot sauce

>> No.13984995
File: 716 KB, 3058x1720, mac-and-cheese-casserole-breadcrumbs-414-5ae8900f3de4230037b81324.jpg [View same] [iqdb] [saucenao] [google]
13984995

>>13984885
Try lowering the temperature while you cook the roux. Martha Stewart's classic recipe is good.

>> No.13985002

>>13984885
What kind of cheese are you using, anything aged enough to form crystals or orange can tend towards grittiness. That said if you want kraft/velveeta, use dehydrated cheese.

>> No.13985005

>>13984982
I figured that if he couldn't make a roux and wanted a kraft/velveta kind then the cabonara would work as a fool proof substitute.

>>13984994
is that not enough hot-sauce?

>> No.13985016

>>13985005
Carbonara is way more difficult, what with it only calling for pecorino/parmeggiano (or something close to that), guanciale/pancetta/jowl bacon, black pepper and eggs. Since you have to make sure the eggs don't curdle, you have to figure out how to cook them (residual heat from the fatty pork and pasta, primarily) without turning them into scrambled eggs.

>> No.13985032

>>13984885

You take 50% Mac and 50% Cheese.

With care you select your heat source.

You have to consider the three ways of heat transfer

you have to consider the heat capacity of the ingredients

You have to consider the cooking-technical characteristics of the ingredients

In the end M&C is for kids

>> No.13985035

>>13985016
Damn, I've always found a roux harder to make than cabonara. Just take the pan off the heat for like 2 mins before throwing the pasta in and combining. By the time your done combining pasta + pancetta the mix has cooled down enough to make sure you dont have scrambled egg and pasta.

>> No.13985041

>>13985005
>roux??

What type??

>> No.13985047

>>13985035
Yeah, what you're saying makes sense, though I think the main issue that a lot of people have with making a roux is that they're cooking it on way too high heat, the roux burns super easily.

>> No.13985056
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13985056

>>13984885
I don’t like the grittiness of using a roux either, so I found this recipe that I really like: https://m.youtube.com/watch?v=Sz4G5dij1Ow
I doubled the amount of butter and halved the amount of cream cheese, otherwise the cream cheese flavor is overpowering imo

>> No.13985063

>>13985032
blessed post A+

>> No.13985067

>>13985041
White roux?

>>13985047
That and lumpy roux's because they dont use a cold liquid to dilute it.

>> No.13985080

>>13985067

Do you mean blonde roux?

>> No.13985108

>>13985080
Blonde is one step beyond a white roux, after the flour has just started to brown. But not dark like for a gumbo.

>> No.13985150

>>13985108

roux? #1

In my world we start at 'beurre manier' equal parts of butter and wheat flour, whip the butter to a fluffy consistency, fold in the flour.

Good for improving the consistency fluids in seafood dishes.

Where cooking times is around 10 minutes, less than affecting the flavor profile of sea food, and still overcomes the initial thickening characteristics of raw wheat flour.

Is this what you call 'white roux'?

>> No.13985194

i use filtered water with some salt added to boil macaroni whenever i can. i got really sick of the tap water-tasting macaroni my family served growing up.

>> No.13985215

>>13985150
No, that sounds like proper french cooking - basically making a dough out of the butter and flour.

Simple white roux is just melted butter in a pot with flour added. Cooked for a few minutes before it starts to take on colour.

No whipping of butter or flour folding.

>> No.13985224

>>13985215

That is 'bain marie' 'roux' the mark of a lazy chef

>> No.13985230

>>13985224
Sounds about right

>> No.13985232

>>13985224
Well, Mr. Hoighty Toighty that's how a non gritty mac and cheese is made.

>> No.13985245

>>13985232

That taste like mom makes it :-(

>> No.13985249

>>13985232
Nah man, just sounds like different strokes for different folks.

>> No.13985253

>>13985230

whenever you start!

'espagnole','+','roux' is the goal.

this is a mixture of fat from cattle and flour.

mixed with root fruits and tomatoes.

The water is dried off a low temp.

the temp is increased to 350 where maillard reactions happens, a reaction between proteins and carbohydrates.

the thickening effect per unit weight is low.

But the flavor result combined with low opacity is the Gold

>> No.13985271

>>13985253
Fahrenheit or Celsius? I'd expect a yank to use F and a Frenchman to use C and better english

>> No.13985278

https://www.foodnetwork.com/recipes/alton-brown/stovetop-mac-n-cheese-recipe-1939465

Alton Brown's Stove Top Mac-n-Cheese is better than the box stuff.

He recently showed off a modified version at
https://www.youtube.com/watch?v=2aRzkIZna20

>> No.13985283

>>13985271
>350 F

Suggested reading

https://www.rd.com/food/recipes-cooking/why-350-degrees/


In my world it is 176,6 dgC

>> No.13985325

>>13985283
Neat, thanks

>> No.13985358

>>13985278


CIP (Cooking in pot) method vs. separate prep./FIP(finalysing in pot)

I would cook my pasta 80%/drain, under cover/mixed with a splash of oil, let cool.

I would prepair a Mornay.

On order.

Reheat the pasta, add the Mornay, take off heat.

Thicken with mixture of cream and egg yolks, makes the sauce conveks on the edges of the pasta vs. concave.

Sprinkle with ekstra cheese and prettify under salamander grill.

>> No.13985392

Make a Mornay sauce. Mix it into your pasta then add extra shredded cheese. Top it with breadcrumbs that was mixed with butter/parm/pecorino then bake.

>> No.13985406

>>13985392

the third way 'cook and chill'.

it reproduces the yummy factor of grandma cooking, without the risk of bacterial growth.

Prepare your pasta and mix with Mornay, chill to less than 10 dgC within 3h(critical point), store at 2 dgC(critical point) for max 72h(critical point).

during the 72h the pasta will get all the flavor of the Mornay.

On order.

Reheat the pasta, Not [Chef Mike]

Sprinkle with ekstra cheese and prettify under salamander grill.