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/ck/ - Food & Cooking

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File: 277 KB, 1800x1200, Baked-Mac-and-Cheese-Culinary-Hill-1200x800-warm.jpg [View same] [iqdb] [saucenao] [google]
20038777 No.20038777 [Reply] [Original]

i need your best mac and cheese recipe urgently

>> No.20038781
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20038781

no
this is a vertical recipe thread now

>> No.20038786

>Boil macaroni
>Make a roux
>Add your favorite cheese(s) to the roux
>Combine cooked macaroni with the cheese sauce
Wa la

>> No.20038788

What's the point of pasta? Just get some cheese you like and eat it. Done.

>> No.20038790

>>20038777
Take Mac add cheese.
10/10 everything your mother comes over and she presents her butt to me

>> No.20038797

>>20038786
This is how I do it also but I need to add some simple seasonings like garlic powder and salt personally. Also it may be necessary to add more cream or milk even after the roux and cheese are mixed for proper consistency

>> No.20038840

>>20038786
forgot you gotta add milk. dry cheese into a flour/butter rhew is just going to be a pancake

>> No.20038851

>>20038797
This
Light spicing will kick it up, add a dash of white pepper to it

>> No.20038876
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20038876

Bros, I don't know how you feel but honestly, for me, the frozen family sized saucy boi is just better 9 times out of 10 for a quick mac gathering.

>> No.20038881

>>20038876
>frozen family sized saucy boi
what is this wizardry you spruik of?

>> No.20038980

>>20038781
I'd make a joke about the 20 or so carnita/human flesh incidents but we from chile and use either tuna or simple chopped pork.

>>20038788
This anon probably hasn't shit since Thanksgiving.

>> No.20039003
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20039003

>>20038781
i like this idea

>> No.20039006
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20039006

>> No.20039007
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20039007

>> No.20039008

>>20039007
SHUT IT DOWN

>> No.20039009
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20039009

>> No.20039012
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20039012

>> No.20039020

>>20039009
OwO Are those cluck u recipes?

>> No.20039022
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20039022

i'm out of recipes so now i'll just post food memes

>> No.20039023
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20039023

>> No.20039025
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20039025

>> No.20039036

>>20038797
>>20038840
Yes, you are both correct. I use the term roux incorrectly, because I always use flour, butter, and cream or milk.

>> No.20039038
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20039038

>> No.20039041
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20039041

>> No.20039046
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20039046

>> No.20039059
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20039059

>> No.20039061
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20039061

>> No.20039069

>>20039059
>no egg whites
> no bitters

what a shitty sour.

>> No.20039071

>>20039069
Yeah, a lot of places have never even heard of egg white in a whisky sour. Yet another case of if you want it done right you have to do it yourself.

>> No.20039089

>>20039069
>bitters in a whiskey sour
Ingredients: 1 1/2 oz (3 parts) Bourbon whiskey, 1 dash egg white, 1 oz (2 parts) Fresh lemon juice, 1/2 oz (1 part) Gomme syrup

>> No.20039241

>>20039036
My dad uses the word roux to mean slurry, which is how he makes "gravies" because he was raised by my Gran who came from an Asian country that has no tradition of gravy-making.

>>20038786
Try the nearly identical Swiss method: after making the bechamel (the roux+milk), pour it over a mix of pasta you've just par-cooked and tossed with shredded cheeses and chopped cooked ham or bacon. I like it better than when the cheese is added to the bechamel directly, even without the meat.
My mum also adds prepared mustard to the bechamel, which tastes nice.
Top with additional shredded cheese (or pressed shredded potato) and bake until bubbly (and crunchy, if using potato).

>> No.20039244

>>20038876
That's because you, your family and everyone you know can't cook.

>> No.20040098
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20040098

>>20038881
Stouffer's. I just didn't want to give free advertising.
I've had plenty of mac and cheese, homemade with a rue based sauce or oven cooked with multiple shredded cheeses (my mom's favorite is this topped with stewed tomatoes and roasted onions) and I've tried plenty at steakhouses or bbq joints. There's just something comforting about turning on your oven for an hour when it's cold out and putting extra salt and pepper on the boiling lava hot velvety goodness. No stringiness or crunchynees needed. Maybe there's something nostalgic about it for me because my dad always loved those.

>> No.20040109

>>20040098
I love Stouffers mac and cheese.

>> No.20040118

>>20039036
>>20038840
I call roux+milk bechamel

>> No.20040164

>>20038777
Butter
Flour
Milk
Cheese
Pasta
Salt and pepper to taste

>> No.20040385
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20040385

>>20040118
correct

>> No.20040408
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20040408

>> No.20040427
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20040427

>> No.20040435

>>20038777
Just do the ATK mac

>> No.20040438

>>20038777
Checked.
Kenji's 3 ingredient mac and cheese is pretty fucking decent, and easy: https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe

>> No.20040488
File: 3.61 MB, 1518x1538, mac.png [View same] [iqdb] [saucenao] [google]
20040488

OP here
this is what i came up with and served today
-
6 tbsp butter
6 tbsp flour
5 cups milk
-
8 oz sharp american cheese from the deli
8 oz sharp cheddar
8 oz mild cheddar
-
1 lb shell pasta
-
1 tbsp ground mustard
1 tbsp paprika
1 tsp salt
1 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
-
breadcrumbs from stale potato bread seasoned with onion powder, garlic powder, lawry's, black pepper, parmesan and salt to taste

it was incredible and everyone loved it. the processed cheese helps keep it creamy and holds up nicely for leftovers. i'll have to add some orange food dye next time to make it look like stouffers

>> No.20040570

>>20039038
I can't believe I remember when these were posted unironically.

>> No.20040811

>>20038777
Oh Christ - mac and cheese is comfort food - it shouldn't be complicated. Just get two boxes of Kraft WHITE mac 'n cheese. Use mostly sour cream with just a splash of milk. Shred some asiago cheese, in there. Want to make more of a meal? Get a ham slice, chop it up, throw it in.

>> No.20040983

>>20038781
>drizzled with vegetable oil
my only gripe

>> No.20041111
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20041111

>>20040098
If i feel lazy or sick or some shit ill do one of those in the oven, i add pepperjack slices at the end and broil for until browned.

>> No.20041117

>>20038777
there's a few different methods

1. flour+butter roux + milk=bechamel+cheese

2. sodium citrate + water/milk+ cheese

3. 8oz cream cheese + 8oz cheddar ad thin with milk until consistency you want

4. just straight up American cheese from the deli thinned with cream

>> No.20041136

>>20038777
1/2 cup butter
1/2 cup flour
1 Tablespoon mustard powder
1 Tablespoon garlic powder
1 clove fresh garlic
Salt to taste
3 cups milk
1 cup shredded parmesan cheese
2 1/2 cups medium cheddar

Combine dry ingredients. Melt butter and mince garlic. Fry garlic in butter for a few minutes. Add dry ingredients and whisk for about 5-10 minutes. Add milk and whisk until thick. Add cheese and whisk until melted. Cook a little less than a pound of your favorite short pasta. Add pasta to sauce. Wah-lah!

>> No.20041144

>>20041136
Forgot about a quarter to a half of a teaspoon ground white pepper.

>> No.20041150

Boil water.
Add noodles.
Cook for 8 minutes.
Strain noodles.
Add 1/4 cup milk.
Add 1/4 cup salted butter.
Open up cheese packet and add to noodles.
Sprinkle some MSG and nutritional yeast on it.
Mix.
Eat.

>> No.20041151
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20041151

>>20039046
Cookbook come with an expensive rolling pin?

>> No.20041175

>>20041117
>sodium citrate
Holy Hell i love this shit.
sodium citrate

>> No.20041248
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20041248

>>20038777
I make this lardass shit every thanksgiving, the people love it: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

>> No.20041536
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20041536

>>20041248
>baked
quit reading right there
there is zero reason to bake mac and cheese, it causes the cheese the split/break

>> No.20041538

>>20039046
you only posted this because of step 10. half a mind to report your immature bs.

>> No.20041579
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20041579

>>20038777
unironically

>> No.20041610

>>20041538
you said it not me

>> No.20041627

>>20041579
non-American here.

this.

>> No.20041632

>>20041536
Mine has never split/break. Sounds like a skill or technique issue. That happens when you don't know how to cook. How sad for you. : (

>> No.20041633
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20041633

>>20041632
I also am sad for anon

>> No.20041850

>>20040811
faggot retard

>> No.20041976

3lb deluxe american
1/3 gallon of whole milk
1/2 cup garlic powder
1/2 cup white pepper
Melt into each other abou thirdy minute on med low
Mix with pre cooked macaroni

>> No.20041981

>>20041976
anon pls.

>> No.20041984
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20041984

>>20038786
>>Boil macaroni
rookie mistake, all you need to do is soak the noodles before baking

>> No.20042057

>>20041976
No Lawry's? Shit this must be a wypipo macaroni and cheese.