[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 50 KB, 554x554, D215BCA1-696C-44CD-8A39-745BF2E58213.jpg [View same] [iqdb] [saucenao] [google]
17339855 No.17339855 [Reply] [Original]

Roux or no roux?

Eggs or no eggs?

Baked or no baked?

Parmesan or no Parmesan?

>> No.17339860

>Eggs or no eggs?
if you add eggs to mac and cheese it is technically carbonara

>> No.17339863

roux, no eggs, not baked, no parmesan

I'll only bake it if I'm taking it to a potluck or similar event.

>> No.17339885

roux, no eggs, baked, extra sharp cheddar

>> No.17339903

>>17339855
I roux, without egg, and with parmesan (or grana padano etc.) in the gratin if I do decide to bake it.

The egg thing intrigues me - would it be more like a baked mac and cheese custard (mornay/ hot bechamel and cheese added to egg), or like a potentially meatless carbonara with extra steps?

>> No.17339975

Superior no-roux method of boiling pasta in milk and adding cheese since the pasta contains starch. Saves a pan, saves time/effort, saves flour. Holds together perfectly well, but it will split if you bake it, unless you add eggs.

>> No.17339984

roux
no eggs, why the fuck would you add eggs
baked
no parmesan

>> No.17339992
File: 164 KB, 744x606, IMG_6690.jpg [View same] [iqdb] [saucenao] [google]
17339992

>>17339855
Crack 1 box Great Value mac and cheese mix, separate pasta and cheese packet
Add pasta to 1-half potful of water
Boil and drain
1 packet cheese mix
1 generous splash milk
1 quarter stick butter
1 liberal sprinkling of Great Value parmesan cheese (20% powdered cellulose)
3 dashes iodized table salt
Mix until slightly clumpy
Serve lukewarm in cooking pot
Best enjoyed at wobbly particleboard desk in a dark apartment
Recommended beverage pairing: glass of warm tapwater

>> No.17339994

Why the Parmesan hate?

>> No.17340001

>>17339994
I dont hate it, i just don't like it on my mac

>> No.17340010

>>17339984
>no eggs, why the fuck would you add eggs
Gives it a thick, gooey texture when baked as opposed to the loose coating you get from bechamel alone which gives you more of a kraft-like texture. Personal preference, I like both.

>> No.17340020

Reply to this post with a list of approved cheeses for Mac and Cheese or I will be very upset with you.

>> No.17340027

>>17339994
Too sweet, unless you get a really high quality crumbly aged version. I want mac and cheese to taste intensely savory.

>> No.17340054

>>17340020
Really depends what you plan on serving it with, or if it needs to stand on it's own.

If I'm serving it as a side to a big meal then I'll go for a blend of cheddar and Monterey jack

If I'm serving it alone I'll do Gruyere and Emmental

>> No.17340158

>>17339992
>he thinks this is actual cooking
Oh wow, mixing packets of cheese with boxed Mac and cheese, great recipe cleetus

>> No.17340173

>>17340158
>he can’t understand sarcasm
Nice going, NPC #5367389

>> No.17340174

>>17340158
do you think it might be a "recipe" posted for levity?

>Serve lukewarm in cooking pot
>Best enjoyed at wobbly particleboard desk in a dark apartment
>Recommended beverage pairing: glass of warm tapwater

>> No.17340180

>>17340173
I'm not 100% sure of the implied sarcasm. I mean, heat is being applied to food, and the real world application probably applies to a lot of people on here. 8/8 m8. I'm ir8. Would r8 and ber8 from my chipboard cr8.

>> No.17340195

>>17339855
>eggs
wtf? it is no longer mac and cheese.

>> No.17340200

>>17340158
Life must be really difficult for you if cannot understand something as basic as sarcasm.

>> No.17340204

>>17339992
Try half and half instead of milk. Mmm mmm, bone apple teeth

>> No.17340210

stouffer's macaroni and cheese is what i try to imitate so
>roux
>no egg
>no bake
>no parmesan

>> No.17340247

>>17340195
There was always more to it than just mac and cheese

>> No.17340495

>>17339855
always roux. if there's no roux it gets all clumpy and gross.
no eggs but I'll try it some time.
never baked because I'm hungry now
no parm because it doesn't belong on mac n cheese

>> No.17340544

>>17339903
The egg is actually a very nice touch. It's what gives southern baked Mac and cheese its fluffy, set-up consistency. I learned the trick at a bbq a few years ago when I had the best mac and cheese I've ever had, and begged the old maid for her recipe, and I've put egg and baked it ever since.

>> No.17340590

>>17339855
I am not trying to be a dick here but boxed american mac and cheese is not that great. It's better with roux since you can finish it on the oven to toast the sauce. You can sprinkle a bit of panko on top to get a better crunch.

>> No.17340649

>>17339855
why the fuck are you eating mac and cheese over the age of 12?

>> No.17340769

>>17339855
Can one of you Kraft Dinner meisters concurr OP's opinion on KD on a first date?

>>17340582

>> No.17340782

>>17339992
wa la

>> No.17340967 [DELETED] 

>>17340649
Shut up nigger

>> No.17340985

>>17340967
touched a nerve?

>> No.17340994

>>17340544
What's the execution like? Egg and cheese added to scalded milk and pasta? Mornay added to egg added to pre-cooked pasta?

>> No.17341008

>>17339855
No Roux .
No Eggs
Use Ham
Baked and than broiled for proper cheese
Parm is Noice.

>> No.17341013

>>17340985
No I just don't see why Mac and cheese has to be a kids food only and I wanted to reply with the same level of hostility

>> No.17341018

You must do a bechemal sauce for the ideal Mac n cheese.

>> No.17341076
File: 2.42 MB, 4032x1960, 20190811_185449.jpg [View same] [iqdb] [saucenao] [google]
17341076

>>17339855
Roux
No eggs
No bake (dries it out imo)
Gruyere, cheddar, and 1 of parmesan/asiago/romano
Pic not related

>> No.17341122
File: 2.87 MB, 360x360, Easy Mac n Cheese.webm [View same] [iqdb] [saucenao] [google]
17341122

>> No.17341128
File: 2.91 MB, 300x300, Upgraded Ultimate Mac ‘n’ Cheese.webm [View same] [iqdb] [saucenao] [google]
17341128

>> No.17341132
File: 2.88 MB, 360x360, Vegan Mac 'n' Cheese.webm [View same] [iqdb] [saucenao] [google]
17341132

>> No.17341139
File: 2.87 MB, 424x418, Mac & Chizza.webm [View same] [iqdb] [saucenao] [google]
17341139

>> No.17341147
File: 2.87 MB, 360x360, Bacon Mac ‘n’ Cheese Pot Pie.webm [View same] [iqdb] [saucenao] [google]
17341147

>> No.17341152
File: 2.88 MB, 300x300, Truffle Mac n Cheese.webm [View same] [iqdb] [saucenao] [google]
17341152

>> No.17341156
File: 2.88 MB, 360x360, Mack & Jeezy By Terry Crews (Family Recipe For 25 Years).webm [View same] [iqdb] [saucenao] [google]
17341156

>> No.17341163
File: 2.85 MB, 360x360, Fried Mac ‘n’ Cheese Sticks.webm [View same] [iqdb] [saucenao] [google]
17341163

>> No.17341165
File: 2.86 MB, 360x360, Mac ‘N’ Cheeseballs.webm [View same] [iqdb] [saucenao] [google]
17341165

>> No.17341169
File: 2.86 MB, 300x300, Chili Mac 'N' Cheese Pops.webm [View same] [iqdb] [saucenao] [google]
17341169

>> No.17341172
File: 3.56 MB, 3024x4032, PXL_20220127_195756414.jpg [View same] [iqdb] [saucenao] [google]
17341172

Return of returrnnn of the Mac

What you didn't think I only made one pan of Mac right? Dawg.

>> No.17341174
File: 2.88 MB, 360x360, Cheese Maker’s Mac And Cheese.webm [View same] [iqdb] [saucenao] [google]
17341174

>> No.17341179
File: 2.85 MB, 300x300, The Best Ever Vegan Mac ‘N’ Cheese.webm [View same] [iqdb] [saucenao] [google]
17341179

>> No.17341183
File: 2.91 MB, 480x480, Pumpkin Mac ‘n’ Cheese.webm [View same] [iqdb] [saucenao] [google]
17341183

>> No.17341184
File: 2.87 MB, 360x360, Mac And Cheese Bun Burgers.webm [View same] [iqdb] [saucenao] [google]
17341184

>> No.17341188
File: 2.89 MB, 300x300, Lobster Mac & Cheese.webm [View same] [iqdb] [saucenao] [google]
17341188

>> No.17341191
File: 2.92 MB, 540x540, Mushroom Mac and Cheese.webm [View same] [iqdb] [saucenao] [google]
17341191

>> No.17341197
File: 2.88 MB, 444x250, Keto Bacon Cauliflower “Mac” ‘N’ Cheese.webm [View same] [iqdb] [saucenao] [google]
17341197

>> No.17341198
File: 1.22 MB, 640x640, Mac & Cheeseburger.webm [View same] [iqdb] [saucenao] [google]
17341198

>> No.17341204
File: 2.88 MB, 710x400, Martha's Mac & Cheese.webm [View same] [iqdb] [saucenao] [google]
17341204

All mac n cheese recipes are equally valid, it's a personal recipe and style, slightly unique to each cook. That's what makes it such a special meal despite its simplicity.

>> No.17341295

>>17340994
It's a (US) Southern thing. It's kinda like a fluffy quiche. You whisk milk and egg, boil the noodles, then layer the milk egg mixture, noodles and cheese then bake. If you're being a fag you can top it with bread crumbs and paprika.

I wouldn't call it mac and cheese but my family won't eat it any other way.

>> No.17341319

>>17341295
So its pasta quiche? Interesting

>> No.17341371

>>17341013
I know you don't, and that's why you're a manchild

>> No.17341400

>>17341371
Epic

>> No.17341434

Any kind of pasta or bread is a kids food for child fucks sakes.

>> No.17341650
File: 2.90 MB, 640x640, Butter Chicken.webm [View same] [iqdb] [saucenao] [google]
17341650

>>17341434
Why are you like this Atkinsbro?

>> No.17341665

>>17339855
yes
no
no
yes

>> No.17341682
File: 269 KB, 1102x2080, B43648B6-551B-46F6-A68D-E818D3CC6B84.jpg [View same] [iqdb] [saucenao] [google]
17341682

Definitely use a roux, never used eggs tho. I like using Vermont white cheddar and pepper Jack. I’m not a fan of baking but I did it with pic rel because that’s what they wanted

>> No.17341692

>>17341434
why do ketards act like fucking jehovas witnesses when it comes to their diets, going around preaching about the carb devil
nobody asked, no one cares, shut up fatty

>> No.17341725

>>17341650
Honestly I was with you until the peaches

>> No.17341730

>>17341692
Jehova's witnesses don't go door-to-door to convert people to their faith, they're fully aware that nobody in this modern world is faithful and they use it to reinforce their worldview amongst themselves and their children.

So you answered your own question.

>> No.17341753
File: 109 KB, 750x422, image.jpg [View same] [iqdb] [saucenao] [google]
17341753

>>17341319
>>17341295
No, there's not nearly enough egg to make it a quiche, it shouldn't taste like or have the texture of egg at all. In a whole 9x13 dish there may be one whole egg and a couple of yolks. It's more like the fluffy bechamel layer of moussaka or pastitsio.
For the record, i use evaporated milk and a mix of American or Velveeta, cheddar and jack cheese. You put the drained pasta in the baking dish, then mix a custard of 1 egg, 2 yolks, 1/2 cup milk, 1 can evaporated milk, 4 tbs melted butter, s&p and a tsp of sugar, and pour it over the pasta. I shred and mix the cheeses and fold them all in, then top with more cheddar and maybe some Panko breadcrumbs tossed in butter. Bake @350F for 40 mins

>> No.17341756

>>17339855
Cheese Sauce
No eggs
Never actually tried baked, but now I might do that next week
Cheddar

>> No.17343620

>>17339855
>Roux or no roux?
Roux
>Eggs or no eggs?
No Eggs
>Baked or no baked?
Not Baked
>Parmesan or no Parmesan?
Hell yeah

>> No.17344047

>>17339855
Does anyone use condensed milk?

>> No.17344074

Roux, no eggs, no bake, no parmesean. Add cubed fried spam

>> No.17344097

>>17339855
How about not eating this vile dish at all?

>> No.17344099
File: 93 KB, 842x856, 1642934274882.jpg [View same] [iqdb] [saucenao] [google]
17344099

>>17339855
>roux
>no egg
>baked
>no parmesan
>cheddar in the sauce
>spicy mexican cheese on the top
>chorizo mixed in the sauce too

>> No.17344113

>>17339855
>hollandaise sauce
>fresh duck eggs cracked over top
>baked, and I'd air fry the mac n cheese
>kraft parmesan

>> No.17344915

I liked using a smoked gruyere and cheddar roux for my mac, turns out nice

>> No.17344929
File: 82 KB, 700x467, Kraft-mac-and-cheese-flavor-boost-via-mike_haracz_instagram.jpg [View same] [iqdb] [saucenao] [google]
17344929

>>17339855
Booster or no Booster?

>> No.17344935

>>17344929
its just the new normal accept it

>> No.17344954

>>17339992
Lel!!

>> No.17344989

>>17339860
NO ROUX
EGGS
BAKED
NO PARM
also milk and lawry's seasoned salt

>> No.17345074

>>17340769
Honestly,seems legit. If I try it I'll report back.

>> No.17345351

I make a one pot mac and cheese in my ninja foodi (air fryer + pressure cook + sautee + bunch of other shit in one).

Pressure cook the pasta on high for like 4 minutes, then turn it to sautee mode
add double cream, a tablespoon of flour, and whatever cheese you want.
Stir it all together and add flower or more cream to adjust thickness of sauce as needed
Top with more cheese, then either breadcrumbs (or flavoured chips/crisps for flavour), then streaky bacon
Air fry until brown and bacon cooked

It's the greatest fucking thing you'll ever eat, believe me bros.

For cheese I prefer a four cheese mix of cheddar, mozzarella, double gloucester and red leceister with extra cheddar, and sometimes some mont jack, topped with either cheddar or mozzarella.

>> No.17345358

>>17345351
Oh and I forgot my secret but highly optional and not so secret ingredient:
a can of tuna
seriously, that shit brings the sauce to next fucking level. The saltiness and taste of the tuna completely encriches the creamy cheese sauce. It's godlike.

>> No.17345397

>>17341122
That looks disgusting

>> No.17345600
File: 40 KB, 499x600, la-guacamaya-3-pack-sampler-22.jpg [View same] [iqdb] [saucenao] [google]
17345600

>>17339855
I'm too retarded for baking it. I heard you gotta chill it overnight or something? I do like baked but i am a simple man.
No Roux
No Egg
No Bake
Yes Parmesean, but the dusty kind.
Fuck loads of mozza so you get those cheese lines.
Some fresh cracked black pepper n some pic related if im feeling squirrely.
I love Carbonara is egg the same principle for mac?

>> No.17347137

I've only ever had Kraft Mac and Cheese.

I am Europoor - what do?

>> No.17347153

>>17339855
where da bread crumbs at

>> No.17347198

>>17341139
Amazingly worse than the vegan option.

>> No.17347262

>>17339855
1 "extra creamy" kraft dinner
1 "white cheddar" kraft dinner
1 lb ground beef
Cook the beef, add garlic powder, cook the KD, mix it all together, add 2 eggs at the end.

>> No.17347415

>>17341434
Look, I eat keto but come on.

>> No.17347421

>>17347153
It's a non-niggerish dish nigger.

>> No.17347430

>>17347421
is making a crust to seal in moisture bad where you're from

>> No.17347432

>>17347137
Make your own. It's an incredibly simple dish to make, I don't know why it even comes in a prepped version.

>> No.17347437

>>17347430
No it's just gay.

>> No.17347445

>>17341132
I've seen enough good eats to know the yeast are a living thing that burp, eat shit vegans.

>> No.17347563

>>17341132
>Cashews+Potatoes+Carrots+Onions=Cheese
???

>> No.17347587

>>17347437
Enjoy your oven-dried noodles

>> No.17347592

>>17339855
Kraft you silly bitch

>> No.17347593

>>17347445
>yeast
>animal

>> No.17347605

>carbs
>more carbs
>and a lot of grease
do americans really think this is a healthy dish?

>> No.17347724
File: 130 KB, 225x249, so_tiresome.png [View same] [iqdb] [saucenao] [google]
17347724

>>17341132
>I refuse to eat any animal byproducts
>therefore I am going to devote my life to mixing various plants and nuts to make frankenstein imitations of the foods I swore off in the first place

>> No.17347994 [DELETED] 
File: 358 KB, 1440x810, cotton-candy-mac-n-cheese.jpg [View same] [iqdb] [saucenao] [google]
17347994

>>17344929
not posting the superior flavor booster

>> No.17348007
File: 358 KB, 1440x810, cotton-candy-mac-n-cheese.jpg [View same] [iqdb] [saucenao] [google]
17348007

>>17344929
>not posting the superior flavor booster

>> No.17348029
File: 2.84 MB, 2502x1296, mac n cheese.png [View same] [iqdb] [saucenao] [google]
17348029

>>17339855
>Roux or no roux?
I prefer roux but you can substitute a roux for emulsifying salts like sodium citrate or add a bit of american cheese (which is just cheddar and colby jack cheese with some additional water and emulsifying salts) to hot milk, stir, then add your regular cheese like sharp cheddar to that.
You can also add xanthan gum to just a tiny bit of oil or butter and that will act as a roux but you don't have to cook it and it requires way less fat.

>Eggs or no eggs
never eggs, even if a custard-based cheese sauce sounds delicious.

>Baked or no baked?
i just cook it on the stove. baking it looks harder and only really makes sense if you're feeding a lot of people at once.

>Parmesan or no Parmesan
Mostly sharp cheddar but some parmigiano reggiano in there too makes it even better.

>> No.17348078

>>17339855
No roux

Wtf no eggs who does that

Baked

Parmesan

>> No.17348084

Velveeta > roux

>> No.17349147

Velveeta.

>> No.17349168

>>17348007
Americans have lost the plot, truly.

Wake me up when there's tidepod boost in some comically late attempt to cash in on WHAT THE HIP CRAYCRAY YOUTH OF TODAY ARE BUSSIN AND FLOSSIN ABOUT FREAL FREAL

>> No.17349199

>>17348078
You can't bake it if you didn't make it with roux wtf shit are you making?

>> No.17349245

>>17339992
this is the only way to make mac n cheese

>> No.17349251

>>17341132
based

>> No.17349303

>>17349168
I've got news for you if you think they sell "KD" in America

>> No.17349361

>>17348007
What in the fuck, is that for real?

>> No.17349501
File: 3.99 MB, 512x384, a_fucking_leaf.gif [View same] [iqdb] [saucenao] [google]
17349501

>>17349168
kys, foreign scum