/ck/ - Food & Cooking

[Anonymous No.17771210]

How the FUCK do y'all make your mac & cheese?

[Anonymous No.17771221]

I buy this and I microwave it

[Anonymous No.17771228]

>>17771210
I keep it simple: mozzarella, sharp cheddar, parmesan, and monterey jack, top it with sliced tomatoes, and then another layer of cheddar, then bake it to brown that top layer of cheese. Garnish with chives.

[Anonymous No.17771239]

>>17771210
For me its following the Vietnamese Canadian God Quang Tran's method
https://www.youtube.com/watch?v=O82_eAwYmwk

[Anonymous No.17771247]

>>17771210

Bechamel Sauce, only once the batch is made, melt a large block of sharp cheddar cheese into it to make the sauce and the pour it atop the pasta. Then add browned buttery breadcrumbs atop it too and then bake. Top the finished product with parsley.

If I want more calories in it, I'll chop up some kielbasa, fry that a bit too and then mix that in with the pasta too.

[Anonymous No.17771284]

Start with a roux. Add a bunch of cheese and some milk. Stir into cooked macaroni. Add chunks of ham.

[Anonymous No.17771314]

add some nutsmeg, mustard powder, and a bit of wooster sauce

[Anonymous No.17771417]

>>17771210
With joy in my heart and plenty of love.

[Anonymous No.17771591]

>>17771210
We don't. It's shit tier food for American fatties.

[Anonymous No.17771631]

>>17771210
I like the one pot method. Boil the pasta in milk and water. Add cheese, ham, tomato, butter etc. Optionally bake in the oven with grated cheese on top if you want it crispy.

[Anonymous No.17771636]

>>17771631
And, obviously, salt your pasta before you boil it

[Anonymous No.17771643]

>>17771591
>we

[Anonymous No.17771686]

>>17771643
>wuz

[Anonymous No.17771690]

>>17771686
>kangz

[Anonymous No.17771691]

>>17771247
Bechamel is a way to go. I can eat that shit even when it's cold

[Anonymous No.17771693]

>>17771591
this
i made a kraft mac n cheese box once

not sure how amerifats call this soul food or homey or w/e, if you made pasta with butter it would taste less bland

[Anonymous No.17771697]

>>17771693
>[brand] mac and cheese is the only mac and cheese that exists

[Anonymous No.17771698]

>>17771697
>trying to come up with a response when half your nation eats "cheese"-powdered macaronis and enjoys it
dude, just admit defeat for once

[Anonymous No.17771700]

>>17771698
>america lives rent free in my head
dude, just take your meds

[Anonymous No.17771704]

>>17771700
>occupies half the world with military bases
>le rent free maymay
big oof, kys

[Anonymous No.17771711]

>>17771704

[Anonymous No.17771716]

>>17771210
I'm vegan so I don't make this slop

[Anonymous No.17771725]

>>17771210
No real need to make it from scratch when you have boxed.
Kraft perfected it, President's Choice perfectly replicated it, then Kraft changed recipe a bit and lost it. Pic related is king of the heap currently.

[Anonymous No.17771729]

>>17771693
So olive garden lets me write off Italian food, right?

[Anonymous No.17771755]

>>17771643
Yes, we. Time to speak up against this disgusting sloppa.

[Anonymous No.17771776]

>>17771210
I boil pasta in salted milk and boil it until the milk evaporates and makes a more saucy thing then i add mozarella as my cheese and saffron for some natural color to make it look like a mac and cheese.

[Anonymous No.17771795]

>y'all
how the fuck do "y'all" even figure out an internet connection, cletus?

[Anonymous No.17771846]

>>17771591
>>17771693
mac n cheese is a canadian dish
they eat more of it per capita than anyone else in the world by quite a huge margin.
"Kraft Dinner" as they call it, is the only affordable poorfag food in their shitty economy, and shit's still $2.50 a box

[Anonymous No.17771918]

>>17771210
You sound like a fellow Texan

[Anonymous No.17771920]

>>17771725
beep beep motherfucker
real top dog coming through

[Anonymous No.17771967]

>>17771846
>they eat more of it per capita
Cope

[Anonymous No.17772066]

>Grate cheese, whisk with some dijon and egg yolk
>whisk in starchy pasta water then stir Into mac
Not american btw

[Anonymous No.17772074]

>>17771795
>thinking that y'all is being used by rednecks anymore
90% of people who use it now are soulless urban soi bugmen who stole it from rednecks because all other alternative greetings were too racist, sexist, and homophobic.

[Anonymous No.17772101]

>>17771210
I don't

[Anonymous No.17772120]

>>17771210
>y'all
Black hands typed this.

[Anonymous No.17772142]

Stovetop;
fusilli bucati
evaporated milk/coffee cream
gruyere, cheddar, parmigiano, joker cheese (e.g. danbo or raclette)
thick strips of smoked ham
peas
salt, pepper, mustard powder, paprika;
done

[Anonymous No.17773640]

>>17771729
>Pops came over from the old country, so we took him to Olive Garden! Then he proceeded to call his mafioso minions and had us murdered in the street!

[Anonymous No.17773772]

You start with a roux. You melt 55 grams of quality butter over a gentle fire or au bain Marie and add 45 grams of flour. You cook it for a minimum of 15 miniutes without letting it take any colour whatsoever, whisk constantly.

Add milk and whisk to remove clumps. The amount of milk you add is your choice really. Adjust seasoning with freshly ground black pepper and a pinch of nutmeg or better yet: freshly ground mace. No salt as your cheeses are already salty.

Next add equal parts freshly grated Parmesan, Taleggio and Gorgonzola. And a 4th cheese of your choice. Can be Gouda, Gruyere, Emmental, Pecorino Sardo or smoked Scamorza. It's up to you really.

Cook your pasta in salted water (10 grams of salt per liter water), drain, cover with sauce and finish in the oven until golden brown. Enjoy.

[Anonymous No.17773779]

>>17771210
why the shit are you making mac and cheese over the age of 12 you cringy manchild

[Anonymous No.17773786]

The whole foods next to me has this truffle gouda that I recently tried adding to my mac and cheese and holy shit it is the most amazing fucking thing I have ever tasted in my life. Now I’m gonna add it to every mac and cheese recipe I make

[Anonymous No.17773797]

>>17773779
There's an art to it. Never underestimate simple dishes.

[Anonymous No.17773808]

[Anonymous No.17773825]

>>17771210
make it like the box, but i use my own cheese powder.

[Anonymous No.17773932]

I do it a few different ways.
Way1 (how my mother did it):
Grate 250g each appenzeller, gruyere and buttercheese.
Make 1l bechamel with 4tbsp of prepared mustard added to the roux before the milk and set aside.
Boil 500g pasta to halfway done then drain.
Tip pasta out into baking dish and toss with cheese, reserving a few handfuls for the topping.
Pour the bechamel over and stir to mix together evenly.
Top with reserved cheese and bake at oven hotted up to 180c until top is browned and everything is bubbling.
Allow to cool a tad before serving.

Way2 (the fat fuck I'm hungry now way)
Nuke a few bitz of Americheese with a little bit of milk until a cheese sauce is achieved and pour over cooked pasta.

Way3 (how my Blackmerican notwife does it)
Boil 500g pasta until done then drain.
Beat 4 eggs with 400ml evaporated milk and 700g shredded cheddar or cheddar-like cheese.
Combine pasta with egg mixture, tip out into baking dish and top with 50g more cheese.
Bake until set and cheese is melted.

Way4 (stovetop method)
Boil 500g pasta until done then drain.
Make 600ml of bechamel with 4tbsp of prepared mustard added to the roux before adding the milk.
Add 250g shredded Americheese and melt through.
Add 500g other cheese of your choice and melt through. I usually use gouda and/or cheddar.
Toss pasta into the pot with the cheese sauce.
Serve with additional cheese to add on top.
I like this one with long, thick shapes like buccatini, linguine etc but it works fine with any.

Way5 (heart attack method)
Boil 500g pasta to desired doneness; meanwhile, make a mantecatura of 250g each butter and grated cheese of choice. I usually use parmigiano, but do what you like.
Before the pasta is done, heat up 250ml cooking cream and mount it with the mantecatura.
Drain pasta and toss with cream sauce.
Serve.

All above ways make 6-8 servings each.

[Anonymous No.17773944]

>>17772142
That's not Mac and cheese you fucking retard

[Anonymous No.17774198]

>>17773944
seethe more cooklet

[Anonymous No.17774204]

>>17771210
>boil a steak and mushrooms in a 75/25 mixture of water and BBQ sauce
>dump it all into a bowl
>boil macaroni noodles
>microwave the steak if it's too cold by the time the noodles are done
>strain the noodles and mix them with the steak and mushrooms
>mix with with butter, bleu cheese, parmesan, mozzarella, garlic
Steak Mac & Cheese.

[Anonymous No.17774217]

>>17773808
>difficulty: moderate
do ameriblobs really

[Anonymous No.17774219]

>>17774204
I should add that I boil the steak so that I can add some steak flavor to the noodles when they boil, the water is reused

[Anonymous No.17774256]

I don't care for sauce-based macaroni and cheeses. Here's how I do it:
>boil your pasta
>shred the cheeses you want into a big bowl, and add cream cheese, green onion, seaznin, and some eggs
>drain pasta and toss while hot with the cheese mixture
>spread in a pan
>top with some additional shredded cheese and green onion and breadcrumbs
>bake for 30 minutes or however long you want
wala

[Anonymous No.17774262]

>>17771210
Not very well. I've done the whole roux->bechamel->mornay route and it just comes up too rich and a bit gummy after it sets. I'm gonna go and say either get it from a place, or just use a jar of Neuman's Own alfredo juj'd up with some Mac Yourself powder and some type of meat.

[Anonymous No.17774296]

>>17771239
i fucking hate how asians eat food so fucking loudly

god i fucking hate china

[Anonymous No.17774305]

>>17771210
I make a bechamel and usually do something like swiss, cheddar, and velveeta. the velveeta is the MSG of mac n cheese. the real ones already know. makes it impossibly creamy and delicious

[Anonymous No.17774345]

>>17773932
Way5 is basically risotto with pasta instead of rice. +cream

[Anonymous No.17774393]

>>17774217
You have to follow the measurements. This was just too much for my mom until I explained why she kept screwing it up. You also should use a scale which so many people don't seem to have in the kitchen. So yeah, amerifats really.

[Anonymous No.17774459]

extra sharp cheddar, some other cheeses (today was manchego and some cheap swiss), cottage cheese, sour cream, egg, half and half to thin consistency or neufchatel to thicken, top with smoked paprika and cayenne

[Anonymous No.17774499]

>>17774459
shoutouts to terry crews' mac n jeezy, the original recipe

[Anonymous No.17776079]

>>17771210
For me? It's the Villainous Mac & Cheese. I've made it with and without the sugar and couldn't tell the difference

[Anonymous No.17776103]

>>17771210
>mac & cheese?
Farfalle, mostly cheddar, some Velveeta a little hard cheese (romano?) and plenty of heavy whipping cream.
Mix with diced fried ham and steamed broccoli.

[Anonymous No.17776124]

>>17771239
Imagine using actual macaroni for mac & cheese.
:^(

starting your sauce with water.
Jezzus fucking Christ.

[Anonymous No.17776126]

>>17771247
>Bechamel Sauce, only once the batch is made, melt a large block of sharp cheddar cheese
Doesn't that make it a mornay sauce?

[Anonymous No.17776278]

>>17772120
Niggers stole the word (typical) from scottish immigrants in the south you retard

[Anonymous No.17776385]

>>17771210
I just cook pasta, drain then return to the pot then stir through some butter and grated cheddar cheese until melted from the residual heat. Add some salt and black pepper and that’s it. Tried bechamel and stuff, but simple just tastes better.

[Anonymous No.17776424]

>>17771846
They said America, that includes Canada. Dummy.

[Anonymous No.17776427]

>>17771725
based PC enjoyer

[Anonymous No.17776435]

>>17771210
Eh, I usually put some ketchup on it.

[Anonymous No.17776451]

>>17776435
Oh fuck yeah there, bud.

[Anonymous No.17776460]

>>17776435
Fancy

[Anonymous No.17777339]

>>17776278
Scottish people say yous for the plural of you, not y'all. I've never heard a single Scot ever say "y'all." Not. A. One.

[Anonymous No.17777342]

>>17771210
I don't

[Anonymous No.17777591]

>>17772142
based, i wanna try this

[Anonymous No.17777612]

>>17771210
>any cheese that's cheap
>any pasta
>boil pasta
>shred cheese in hot pasta

Wa la

[Anonymous No.17777691]

>>17777339
Scottish Americans did in the 18th and 19th century you God damn motherfucking retard

[Anonymous No.17777967]

>>17773640
>>17771725

[Anonymous No.17777993]

>>17777691
Sure they did, Yank. Sure they did.