/ck/ - Food & Cooking

There's a thin like between mac and cheese and noodle casserole. I personally like the latter more and suggest you to make it and simply call it mac and cheese.

>>4062250
Excellent do you have any favorite recipes?

Just simply melt some butter in a pan
Add equal amount of "Farine"
Let it cook for 1 or 2 min.
Poor some milf, let it "mijoter"
Just one early step before you get the texture that you like, add your chesse.

I think the rest you can figure it out :)

>>4062281
hey retard, not everyone speaks your caveman-language.

1. Just simply melt some butter in a pan
2. Add equal amount of FLOUR (you french faggot)
3. Let it cook for 1 minute, not 2.
4. SLOWLY poor in some milk, not alot, and mix it together
5. keep adding milk (in small bits) untill you have a nice roux.
6. Add some cheese of your choice (preferably a lot, to really get a nice cheesesauce)

>>4062300
The flour and butter is the roux. Adding milk makes it a bechamel sauce. Adding cheese to bechamel makes it a mornay sauce.

I'm not arguing with your recipe, I just want you to know the correct words to use.

>>4062306
Thank you for the culinary vocabulary.

>>4062307
You're welcome.

OP I think you have what you need. Try it out and post pictures as you go.

>>4062306
>>4062300
>>4062281
> not scalding milk for bechamel.
every fucking time guys. why? why do do you do thus to me? is it some fucking game to you?
"hey I know! let's make a Mac 'n cheese thread and see if we can piss off Anon by not using a proper bechamel recipe.

Cook pasta al dente. I like radiatore.
Make bechamel, add grated sharp cheddar, parmesan and some dijon mustard off of heat and whisk in.
Add diced canned roasted red chilies or pimentos
Add artificial crab chunks
Mix well.
Top with buttered panko.
Bake covered for 20 minutes, remove cover and cook until panko is golden brown.

>>4062431
No one still does that... It was used to not have a lumpy sauce, but if you don't go full retard and pour the milk in slowly with small bits, the sauce won't go lumpy.

technically a bechamel consists of sweating onions in butter and will sometimes contain cloves and a pinch of nutmeg

you'll find a lot of recipes that tell you to bring the milk/roux mixture to a boil and that is bullshit. you should never bring it to that high of a temperature

also when making roux it doesn't really matter how much butter or oil you use, as long as there is enough to incorporate the flour. when making mac & cheese I like to use twice as much butter as flour because it taste goood

>>4062471
>Onions

Yeah... no.

>>4062476
He's right though. Sweat the finely diced onions in butter.

>>4062476

then don't call it a bechamel you faggot

>>4062478
>>4062479
That is called a Soubise, not bechamel.

>>4062486

From wikipedia (and everywhere else):

It is traditionally made by sweating finely diced onions in butter, adding equal parts of flour (by weight), in order to make a roux and adding warm/hot milk (not boiling). After adding salt and white pepper it is customary, in Italy to add a pinch of nutmeg.[5]

>>4062486
I do believe soubise is pureed onions, not diced.

>>4062245

If you have an immersion blender they are awesome for making cheese sauce.

forget about all that cold roux/hot liquid, hot liquid/cold roux bullshit, or whisking in small amounts of liquid etc, with an immersion blender it will always come out silky smooth.

>>4062502
OKAY YOU'RE RIGHT I FUCKING GET IT FCK YOU AUTISTIC FUCK

>>4062508
Butthurt level: Over 9000

>>4062518
FUCK YOU I'M NOT MAD YOURE ALL AUTISTICS

didn't read the post but op. i prefer mac and cheese to be what it is: mac and fucking cheese (and milk/butter/flour/whatever you put in it)

NOT mac and cheese with bacon
mac and cheese with onion
mac and cheese baked in oven with panko/breadcrumbs ontop

just delicious, creamy, stovetop mac.

>>4062465
I think you're wrong and it fucking matters. I also prefer bechamel to have one clove pinching a bay leaf to a quarter of an onion which is why I scald the milk. Not because lumps.
btws you're an elitist asshole. and you're wrong.

>>4062552
>I also prefer bechamel to have one clove pinching a bay leaf to a quarter of an onion which is why I scald the milk

Yes. THAT is the traditional method for making a bechamel.
This anon got it right.

I just made a great Mac and cheese no bake either. I used conchiglie. Boil the conchiglie until it's soft then in another pot put heavy cream depends how much to how much you're making and put that to 2 and let it start to get bubble forming on the top. Put in all your cheeses and mix and stir until it get's a nice gluey consistency. Throw in the conchigilie and DONE.

>conchigilie
>Heavy cream
> Preferred cheeses

>>4062607
>a nice gluey consistency.

>>4062567

lol but not in italy

there is more than one way to make a "traditional" bechamel.

I like to use spaghetti. I'm sort of picky when it comes to pasta, and I find that you can't get it to cook to a perfect al dente uniformly if you're using pastas that have varying thicknesses, like farfalle and conchiglie. Spaghetti is my favorite because it is perfectly uniform.

>>4062659
"bechamel", as such, is French. Therefore, the traditional way of making it would be the French way. "Besciamella" would be Italian. So therefore, if you are making Italian style white sauce, it would be called Besciamella, not Bechamel. Be specific please, that would certainly disperse with some of this stupid arguing.

Make a ridiculously cheesy white sauce, with pepper and a good spoonful of wholegrain and dijon mustard (add more to taste.) Use two or three cheeses if you want, predominantly cheddar but I like to add red leicester.

Cook pasta however you want.

Then put both in a casserole dish, grate a bunch more cheese on top, and bake for half an hour.

Serve with bacon.