/ck/ - Food & Cooking

[Anonymous No.15825263]

How does /ck/ make their mac n cheese? Any specific spices or add ons?

[Anonymous No.15825272]

I don't eat mac n cheese because I'm not a child. Sage.

[Anonymous No.15825279]

msg

[Anonymous No.15825288]

>>15825263
I just had the most intense squirting orgasm of my entire life watching some really violent porno. My clit is THROBBING even five minutes after finishing. Balls ache too.

[Anonymous No.15825365]

I make a mornay sauce with whatever cheese I'm using (gruyere, cheddar, maybe a little parmesan or pecorino). I season it with nutmeg, mustard, some hot sauce. Take off heat and fold in the cooked pasta. You can add breadcrumbs to the top and bake if you want.

[Anonymous No.15825369]

>>15825365
>nutmeg
Based

[Anonymous No.15825505]

i just order it from chickfila
shit is mad delicious

[Anonymous No.15825514]

>>15825263
i follow the directions on the package

[Anonymous No.15825524]

>>15825272
fpbp

[Anonymous No.15825564]

7 types of cheese my friend

[Anonymous No.15825985]

>>15825272
I actually was also going to say fried sage leaves

[Anonymous No.15825998]

>>15825263

[Anonymous No.15826072]

>>15825998
no idea there was jarred cheese sauce. is it good? ragu red is meh

[Anonymous No.15826079]

>>15825998
mmmm gotta try that

[Anonymous No.15826081]

>>15825288
Post pics.
I can cum to this.

[Anonymous No.15826093]

Add a can of rotel and two strips of crumbled bacon.

[Anonymous No.15826094]

"Homemade" mac and cheese pales in comparison to Velveeta and Kraft. They literally have teams of scientists studying to make the perfect recipe with access to hardcore ingredients that are probably illegal for you to buy. They're playing God and beating him at his own game.

[Anonymous No.15826096]

>>15825998
Whoa, I didn't know The Wolfe Pit posted here.

[Anonymous No.15826101]

>>15825365

>This dumb fucking nigger puts flour in his cheese sauce

>>15825263

If your macaroni and cheese has any ingredients except boiled pasta and cheese you're doing it wrong and you don't know how to cook.

[Anonymous No.15826122]

I like mine dry, baked with sharp cheddar and bacon or ham added. Pic related.

[Anonymous No.15826157]

>>15826094

i used to think this, when i was only average at cooking. now i'm older, wiser, and an extremely talented cook - velveeta macaroni and cheese now makes me sick.

[Anonymous No.15826175]

>>15826101
Sodium citrate or your cheese will be shit

[Anonymous No.15826198]

>>15826122
based, that looks delicious

[Anonymous No.15826206]

>>15826122
bonus points for not using bread crumbs like a fag

[Anonymous No.15826386]

I like stewed tomatoes mixed with mac n cheese

[Anonymous No.15826430]

Like this, asshat.

[Anonymous No.15826492]

evaporated milk, edam cheese, and a bit of paprika.

i'm lazy

[Anonymous No.15826856]

>>15826175

Real cooks don't need industrial biohacks to make real good food.

[Anonymous No.15826889]

>>15826856
It makes a superior final product, I don't care about being an elitist "real cook", I just care about the significantly improved final product

[Anonymous No.15826903]

>>15825272
HE BIG BOY HE DONT EAT KIDDY FOOD

[Anonymous No.15826919]

>Onion
>Garlic
>Butter
>Flour
>Milk
>Salt
>White, green, red, black peppercorns
>Macaroni
>Bacon
>Cheddar cheese and parmesan
>Parsley
>Breadcrumbs
Simple as

[Anonymous No.15826929]

>>15826856
I have made sodium citrate cheese sauce using baking soda and lemon juice before. "Industrial biohack"? I lol'd.

[Anonymous No.15826931]

>>15826919
>breadcrumbs
take a nap grandma

[Anonymous No.15826958]

>>15826931
>Not putting a layer of parmesan/breadcrumbs/parmesan then seasoning with pepper and baking until the top is golden and crispy and your thicc Mornay sauce is bubbling

[Anonymous No.15827000]

I follow Andy Reid's mac and cheese recipe and always get fantastic results

https://www.arrowheadpride.com/2018/3/8/17096680/how-to-cook-andy-reids-famous-mac-n-cheese-recipe

[Anonymous No.15827007]

>>15826919
>bacon
>breadcrumbs
>being that pedantic about pepper
Did you get that recipe from a Tasty gif?

[Anonymous No.15827039]

What's with this thread's hatred towards breadcrumbs? If you're making stovetop mac, it's a great textural contrast, I would even say somewhat necessary for the stovetop considering the lack of any crispy cheese.

[Anonymous No.15827053]

[Anonymous No.15827427]

>>15825263
Nothing special. Just bechamel with cheddar over pasta

[Anonymous No.15827741]

>>15827053
>MF Doom
>no knishes

[Anonymous No.15827757]

>>15825272
AAAAAAA I SAW A CHILD EAT THIS CHEESY PASTA, IM GOING INSAAAAAANE, FELLOW MATURE FRIENDS HELP MEEE AAAAAA

[Anonymous No.15828075]

I mix some cheese/ham stuffed pasta into the regular pasta and I always bake it until the top forms a crust. Other than that nothing, it's fucking mornay and pasta, just get some good cheese and it'll be good.

[Anonymous No.15828172]

i put chives in mine

[Anonymous No.15828176]

>>15826386
Based.

[Anonymous No.15828195]

Yeah just go with the Chef, he's already done the work for you

[Anonymous No.15828214]

>>15826206
youre a fag

[Anonymous No.15829304]

>>15827007
No. I've been using mixed peppercorns lately.

[Anonymous No.15829382]

1. boil mararoney
2. add this
3. microwave for 45 second
wah lah. jalapeno mac n cheese that would cost you $20 at a restaurant

[Anonymous No.15829432]

>>15825263
If you are making your own cheese sauce from actual cheese, tumeric and a little pepper is heavenly.

Also, sometimes I'll bake jalapenos, onions, monterrey jack, and breadrcumbs on top

[Anonymous No.15829614]

>>15825263
cook it in a pan with ground beef and beef broth, add diced chilis and msg, always use velveeta

[Anonymous No.15829635]

>>15829614
>always use velveeta
How's it like being 12?

[Anonymous No.15829701]

>>15829635
Don't be mean, Velveeta's good for what it is

[Anonymous No.15829745]

>>15825263
block of any nice sharp cheddar cheese, my preference is carbot seriously sharp shredded, a can of campbells cream of chicken, a couple generous spoonfulls of mayo, sometimes I just squeeze the plastic jar to let a big glob out, pepper, cayenne pepper, garlic powder, mix all that with your boiled and strained pasta of choice, big tubes like a rigatoni, or jumbo macronis are best and bake it until bubbly. you'll never have mac n cheese as good as this. in terms of ingredient ratios, you just want it to be wet and not dry with the mayo and campbells, but you also want lots and lots of cheese, slightly more than the wet ingredients but no so much that it's dry at all

[Anonymous No.15829748]

>>15829614
It's now a casserole not mac n cheese. Good job dipshit.

[Anonymous No.15830005]

>>15825288
agressive masculine porn addicted women are unnatractive and you'll die alone if you keep it up

[Anonymous No.15830088]

>>15827053
Nobody cares about your meme rapper

[Anonymous No.15830260]

>>15825288
Take your meds transcel

[Anonymous No.15830350]

>>15825263
>Boil pasta
>Saute garlic, hit the pan with some white wine, reduce until alcohol is cooked out
>Add cream, reduce until kinda thick, add parmesan and cheddar cheese and keep reducing until you reach a consistency you like, I like it thick and cheesy
>Toss pasta in cheese sauce
>Wah lah

[Anonymous No.15830924]

>>15825263

i thought i can cook but i cant. i tried making mac n cheese 50 times and i always fail. next time i'm gonna follow a recipe or im gonna buy bob evans.

[Anonymous No.15832652]

>>15825263
gruyere, bacon and onions, with apple sauce on the side