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/ck/ - Food & Cooking

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19770579 No.19770579 [Reply] [Original]

The best mac and cheese recipe is literally just slices of american cheese melted into cooked macaroni. Rouxfags seething.

>> No.19770595
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19770595

>>19770579
h'rüe

>> No.19770615

>>19770579
For me, it's shredded cheddar mixed with hot pasta water.

>> No.19770630

>>19770579
Naaaaah. You make your own melty cheese using high quality ingredients, sodium citrate, and THEN you just melt it in macaroni.

>> No.19770631

>>19770630
Nah, 'murican cheese all the way, baby

>> No.19770637
File: 15 KB, 280x280, tumblr_lbqbtwjjss1qzrs4jo1_400.jpg [View same] [iqdb] [saucenao] [google]
19770637

The best mac & cheese is that crap from a box, and it doesn't deserve that award at all, but wins it anyway

>> No.19770640

>>19770579
>I like to cram shit up my asshole
Cool dude.

>> No.19770641

>>19770579
If that's what you like, ok. I prefer a fondue and roux with crostini (mac and cheese), ideally with corkscrew pasta. Shells work in a pinch.

>> No.19770642

>>19770631
I have tried both ways. You have only tried one. You are inferior, and infinitely incorrect.

>> No.19770646

>>19770579
Boil your pasta in 50/50 milk water mixture and then throw shredded cheese on top and whatever spices you like in your mac and cheese. You're welcome

>> No.19770656

>>19770579
No, mornay sauce is definitely better. It's just not that much better.

>> No.19770687

>>19770656
Bechamel is standard for a Mac and cheese, even my stepsister (raised by hillbillies) makes that shit.

>> No.19770755

>>19770637
Its not as cheesy as it used to be, now its like eating wet slightly cheese flavored noodles

>> No.19770784

>>19770630
this is it. it is truly a million times better than roux mac and cheese though, op is right about that. but a good extra sharp cheddar and sodium citrate is also a million times better than american/velveeta

>> No.19770845

>>19770579
I like the method where you cook the pasta in j u s t enough water, and then add a bit of evaporated milk and cheese. 50/50 cheddar and Red Leicester with a slice or two of American is divine. 50/50 cheddar and Double Gloucester with a slice or two of American is also kino. I like a handful of garden peas in there, too.
Macaroni is the standard ofc - but mini fusilli, farfelle and shells are fine. Damn I love mac and cheese, I usually have it two or three times a month and I'm having it tonight now, fuck it

>> No.19771149

>>19770579
>american cheese melted into cooked macaron
that's called grilled cheese because pasta is just bread.

>> No.19771250

>>19770579
The sodium citrate gives it that weird slimy snotty texture I don't like. Same as nacho cheese

>> No.19771288

What can be used in place of sodium citrate? Rice vinegar?

>> No.19771310

the best mac n cheese is basically cheese whiz made into extra creamy philly sauce

>> No.19771464

>>19771288
Cream of tartar?

>> No.19771482

>>19770630
>>19770631
Sodium citrate is the way. It's the emulsifier used in american cheese, so it lets you use higher quality cheeses but with the same velvety-smooth texture.
You can also mix american cheese with higher quality cheeses to a certain extent.
Roux-based cheese sauses are kinda... grainy? doughy? It's less pleasant.

>> No.19771634

>>19771288
American cheese

>> No.19772865

>>19770845
I like this method. You get to control how saucy the mac and cheese ends up and you can add whatever ingredients you want to it (bacon, broccoli, ham, etc.) without changing the consistency of the sauce.

>> No.19772879

>>19771288
why do you think rice vinegar would be a substitute? you can make sodium citrate by combining baking soda and lemon/lime juice or citric acid if you happen to have that around

>> No.19772887

>>19772879
Now how do you make sodium hexametaphosphate at home?

>> No.19772918

>>19770579
>slices of american cheese
>american cheese

This is not a thing. I'm serious.

American cheese tradition is next to nonexistent, and then domestically produced cheese that does exist contains tremendous amount of phytoplastics in comparison to cheese of other countries. In most European countries, for example, a cheese with that little actual cheese content cannot legally be branded and marketed as cheese, and may at most use a product description such as "cheese flavored".

>> No.19772931

>>19770579
for me it’s parmesan

>> No.19772945

>>19771288
glycerol monostearate, sodium stearoyl lactylate, sodium hexametaphosphate

sodium citrate tastes awful

>>19772887
but it on amazon

>> No.19772955

>>19772918
Who gives a shit Americans plucked mac and cheese from the finest French kitchens and elevated it into a nationally celebrated dish and Euros bitch about it because it's better and everywhere across the country and only asses think it's shit for pretense points that don't even count

>> No.19772982

>>19772918
Europoor still seething about an american cheese winning best cheese in world a couple years ago. LMAO. GET OVER IT WE BEAT YOU AND EVERYONE ELSE!

>>19772945
I actually kinda like the taste of sodium citrate, but I think it's more a childhood flavor kinda thing. There are times when I would prefer that flavor to not be present.

>> No.19772984

>>19772982
>>19772955
Anons you do realize eating plastic is actually bad for you, right?

>> No.19772986

>>19770579
I prefer the roux method because it's nice and creamy, but melting cheese over it is just fine.

The part that makes me seethe is "literally just slices of American cheese." Mac and cheese is best when you give it a nice blend of cheeses with seasoning to complement it. I've been experimenting with 2:1 sharp cheddar to gruyere, and it makes for a delicious blend.

>> No.19772992 [DELETED] 

>>>/vg/449118276
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Previous Thread:
>>>/vg/447875110

>> No.19772998

>>19770637
This gave me severe diarrhea

>> No.19773013

>>19772984
Firstly, Show me study. Second thing, non-argument cope lmao.

>> No.19773019

>>19772984
Yeah I take the plastic off first
I know, I know
Ha
I just unwrap it from the plastic is all

>> No.19773033

>>19771482
>Roux-based cheese sauses are kinda... grainy? doughy? It's less pleasant.
This is true and I'm tired of being shamed by rouxfags. No, faggots, it is not difficult to make a roux. It just isn't as good.

>> No.19773416

>>19770579
Roux adds a gritty texture which is retarded, either use the emulsifiers from processed cheese (american or velveeta) or xanthan gum.
You should also be measuring out your water so you're left with none when the pasta are done cooking, this way you don't have to drain anything and you don't pour all that released pasta starch down the sink.
>>19770579
Don't use american cheese only, it tastes like shit. Have some respect and add in some normal cheese as well.

>> No.19773513
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19773513

>American "cheese"

>> No.19773532

>>19773416
>Don't use american cheese, it tastes like shit.
FTFY

>> No.19773544 [DELETED] 

>>19772918
Nobody tell him about the cheese caves

>> No.19773622

>sodium citrate
Can I make pepper jack mac n cheese and would it be any good.

>> No.19773627

>>19773622
Yes. I love doing 50/50 milk and sharp chedder then add pickled jalapenos and salt to taste. It tastes remarkably similar to gas station nacho cheese. The onky difference is the cheddar flavor is a lot better.

>> No.19773884
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19773884

>>19770579
>American cheese is....le bad!

>> No.19773892

>>19770579
>tfw I use sodium citrate and actual good cheese

>> No.19773904

>>19773622
yes, i'm making cheddar, pepper jack, and smoked gouda mac n cheese with sodium citrate tomorrow

>> No.19773927

Fuck rouxfags. It's literally just american cheese melted in whole milk with garlic powder and white pepper

>> No.19773933

>>19770641
the fuck are you using a roux for if you're using fondue? shit's already thickened retard. also basically bougie version of >>19770630 since dry wine is alcohol and acid

>> No.19774608
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19774608

>>19770579
Food threads always die on this board

Curbstomp jannie faggots and lynch their relatives

>> No.19774667

>>19773416
>roux adds a gritty texture
You fucked it up, this is what a failed roux is like.

>> No.19774748

>>19770579
i dont think it melts and distributes too happily without first melting margarine into it.

>> No.19774839

>>19774748
OP is full of shit, Mearkan cheese doesn't just magically turn into sauce. he's both a retard and a liar

>> No.19774889
File: 452 KB, 575x440, checkSauce.png [View same] [iqdb] [saucenao] [google]
19774889

>>19770630
>not spatchcocking your macaroni
NGMI
>>19770687
>Bechamel + cheese > Mornay... which is Bechamel + cheese
I love you fucking retards!!
Nevar Change Cu/ck/s...Nevar change.

>> No.19774893

>>19774889
https://www.youtube.com/watch?v=QlFWAS0Foj8

>> No.19774894

>>19771149
INB5 Bagels get brought up...

>> No.19774895

>>19772918
>In most European countries, for example, a cheese with that little actual cheese content cannot legally be branded and marketed as cheese, and may at most use a product description such as "cheese flavored".
It's like this in the USA too, you Arab semen stained dork. Even Kraft singles (whose major ingredient is cheddar cheese) isn't "cheese" it's "pasteurized process cheese product" and must be labeled as such when sold in markets.

>> No.19774933

>>19770579
Hmm. Dry ramen with slices of cheese sounds interesting. I think I would only use light seasoning though so I don't overpower the cheese flavor.

>> No.19774937

>>19770637
I think the noodles are too small. But it's great for the youth

>> No.19774977
File: 105 KB, 888x500, Cheese Caves.jpg [View same] [iqdb] [saucenao] [google]
19774977

>>19773544
>checked
They wouldn't believe you anyway...Doesn't matter now, they are all empty--Obama sold off almost all the cheese a decade ago, along with 90% of our grain reserves.
Funny thing, Back when I was in my early 20s, I "played Jack Tripper" in my 3rd apartment with 2 women, one of whom was pregnant. She got the WIC box very 2 weeks, and I swear to you, that gov't cheese was fucking amazing--NOTHING like even the high end American cheese you can get at the deli today.
Alas...It's ALL GONE.

>> No.19774978
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19774978

>>19772984
BASED RETARD!

>> No.19774982

>>19774893
KEK!

>> No.19775045

>>19773884
yes !

>> No.19775066

>>19772955
Mac and cheese is an English dish, not a Fr*nch one.

>> No.19775890

>>19775066
It's also Italian, thus the name "macaroni"

>> No.19775915
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19775915

>>19770631
Try to add a bit of blue cheese, you'll thank me later

>> No.19775920

>>19775066
Thomas Jefferson literally brought back macaroni and cheese from his visits to France and imported pasta machines from France to make macaroni and cheese in the US
You fucking Brits think you invented pasta for some fucking smoothbrain reason you don't even know how to make a proper bolognese
And the pastas that were popularized in England were imported from France, too, when it became all the rage in England to have a French chef working in the manors

>> No.19775934

>>19775066
Yes, certainly they were the first ones to ever think of baking cheese and pasta together.
>>19775920
This guy has it. While Jefferson was in France his slave was busy working with French caterers.

>> No.19776656
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19776656

>>19775920
>>19775066
Australian here - mac and cheese is an abomination unto mankind and you're both horrific faggots for trying to claim it for your flags.
Picveryfuckingrel

>> No.19776732

>>19776656
anon, macken cheese in Australia is horrific though. you have no idea how bad every version of everything is in this c'untry

>> No.19776821

You forgot the diced hot dogs.

>> No.19777064

>>19774889
>889
get rekt fag, on a slow board no less

>> No.19777075

>>19775915
Brie, Roquefort, emmental, and cheddar

>> No.19778521

bred ded

>> No.19778613

>>19770755
what happened

>> No.19778738

>>19770630
I’m actually tired of seeing you spergs say “high quality ingredients” all the time. How high quality does cheese sauce get, man?

>> No.19778757

>>19771482
If your mornay sauce is grainy, it probably got cooked too much. Cheese has protein that congeals with heat, kind of like eggs. When it gets grainy, it's too hot.
You add the cheese after you take the béchamel off the heat and cool it a bit.
That being said, sodium citrate sauces are 1000% better.

>> No.19778765

>>19771288
Lemon/lime juice + baking soda makes sodium citrate and doesn't taste sour.

>> No.19778771

>>19778757
It's grainy because it has flour in it

>> No.19779020

>>19778613
The recipe on the box calls for too much liquid to be mixed with the cheese powder, over diluting it.
That and maybe shrinkflation & substance bans, idk.