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/ck/ - Food & Cooking

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12178454 No.12178454 [Reply] [Original]

How the FUCK do you make mac & cheese?

>> No.12178458

>>12178454
if you are to try anything, please for the love of god don't bake it like some retard

>> No.12178461

>>12178454
boil the noodles, add like a half cup of milk, 2 tbsp butter, and the cheese packet

>> No.12178479
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12178479

>the cheese packet
huh?

>> No.12178480

>>12178454
Boil the noodles until done in the minimum possible amount of water. You need the starch water because it prevents the cheese from clumping. When done, you stir in grated cheese. I prefer soft then hard, as hard is saltier and you want it salted/hard cheesed to taste. If your cheese is cold you may need a little help melting things from your stove burner. When it tastes good, pour it into your serving dish and hit it with some black pepper and chives, and let it rest 5 mn to semi-congeal.

>> No.12178488

Its fucking easy and only needs 3 ingredients. Fuck you.

>> No.12178641

>>12178454

>Boil pasta, save some of the water
>Roux
>Mix
>Grated cheese and pasta water
>Eat

>> No.12178652

>>12178454
Evaporated milk, american cheese, and real cheeses of choice or alternatively use water/stock/milk, sodium citrate, and real cheeses of choice. Season with either nutmeg, hot sauce, or mustard powder. Mix in cooked pasta and WA LA.

>> No.12178662

>>12178641
>roux
thats not a word

>> No.12178686

Any of you like cream cheese in your Mac & cheese? Not a fan personally, it just doesn't mix well with other cheeses in my experience

>> No.12178697

>>12178458
why not? most recipes say to bake it

>> No.12178703

broke = baking mac n cheese in the oven
woke = cooking it on the stove top

>> No.12178708

>>12178458
You can't make mac and cheese. You're retarded lol

>> No.12178836

you make a regular mac and cheese but you thow some mustard in too

>> No.12178841

>>12178461
>and the cheese packet
why are you even on this fucking board

>> No.12178847

>>12178841
the board that has a mcdonald's general?

>> No.12178849

>>12178454
Making the cheese is easy, becoming the Mac is difficult.

>> No.12178853

https://www.youtube.com/watch?v=6c4t3bkGeDY

>> No.12178856

>>12178847
it's him that makes those threads

>> No.12178966

>>12178480
Thank you I'll try this

>> No.12178970

>>12178480
unironically based and helpful

>> No.12179017

>>12178458
I broil mine, just for the crispiness on top. Baking doesnt make sense.

>> No.12179178

>>12178480
So are you saying not to pour off the cooking water before adding cheese?

>> No.12179274
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12179274

>>12178662
nigga wat?

>> No.12179283

>>12179178
Yes, you'll need about half a gallon of water.

>> No.12179292

>>12178652
this minus American cheese

>> No.12179391

>>12178454
boil noodles
while noodles are cooking put 1/4 cup of butter into pan and whisk equal amount of flour
whisk 2 cups of milk into the pan (not all at once, add enough to loosen up the mixture and whisk in more when it gets thick)
add whatever spices you want at this point
take pan off heat
toss in whatever cheese(s) you want, only add more when the cheese is fully incorporated and whisked in properly

>> No.12179409
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12179409

chop bacon and onion
fry bacon in saucepan with olive oil
add onion, garlic and rosemary
fry it all together
add pic related
add blue cheese, black pepper and mustard powder
if it tastes bad you did it wrong

>> No.12179422

>>12178454
combine cheese sauce with pasta
then I serve it as a side with something

>> No.12179434

>>12179391


>>>>>adding flour to mac and cheese

ask me how i know you're a complete fucking idiot.

>> No.12179447

>>12179409
shit i forgot the mushrooms (added with the bacon)
also, red onion>brown onion
also forgot my wa la

>> No.12179501
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12179501

-finely dice one potato and add it to the pasta while the pasta is boiling for extra starchiness
-put frozen peas in the colander so that they thaw out when you drain the pasta+potatoes
-make a bechamel sauce in the pot you used to cook the pasta in, stir cheese into the bechamel sauce, then add a shitton of black pepper and stir
-add the mac+potatoes+peas back into the sauce and mix it all up

>> No.12179514

>>12178461
BASTE

>> No.12179519

>>12179434
projection?

>> No.12179534

>>12178480
This except use 50/50 milk and water to boil the pasta, which becomes your sauce.

>> No.12179541

>>12178641
>mac and cheese
>roux

Yesh you've already fucked up.

>> No.12179597

Right op here we go.

First off all you probably want a crunchy topping. If you don't then you can ignore this part. Get some nice smoky bacon and dice it up as finely as you can. Stick it in a cold pan with a knob of butter and a clove or two of smashed garlic and put over medium heat. Once the bacon had rendered and become a little crispy, the butter should have browned and so you can toss in your bread crumbs or panko. Toss them around a little until they're nicely toasted, then throw in some finely chopped parsely, toss briefly and set aside.

Now for the pasta. Get your dry macaroni and add it to a cold pot. Pour in just enough milk to submerge the pasta, then add the same again of water, then you season with a Knorr chicken stock pot and no im not shitting you. Place under medium high heat with a lid until it reaches a boil then reduce to a simmer, stirring when needed until cooked. You should now have your macaroni in a thick, creamy sauce which is already pretty tasty. So you remove from heat and add your cheese, roughly the same by weight as the dry mac. Add half a teaspoon of dijon or English mustard and a small splash of Worcester sauce. Add in one egg yolk now believe me, this goes a long way to giving you a rich, silky sauce. Sprinkle your topping over the top and broil for just a minute or two (I do this after pouring into bowl).

Wa la Op

>> No.12179679

>>12178652
>>12179292
Use 'Murican Cheese if you don't have Sodium Citrate, it has the salt in it.

>> No.12179712

>>12179534
>use 50/50 milk and water to boil the pasta, which becomes your sauce.

dis nigga done studied the forbidden tomes of the ancients, he know the high level shit

>> No.12179850

Make it like a risotto. First sweat some finely diced onion in butter. Then add white wine and reduce to dry. Then add the macaroni, your cooking liquid and salt. The liquid can be chicken stock, milk or some combination of both. Cook the pasta on a simmer, without a lid, until the pasta is done and the cooking liquid is almost gone through absorption and reduction. Then add black pepper and if you have some, msg, as well as the cheese you're using.

The combination of milk solids from the reduced milk, the dissolved starches from the pasta as well as the gelatin from the chicken stock (if using) are going to act as an emulsifier to prevent the cheese from breaking. Finally transfer to an oven dish (or just serve it in the skillet), add your topping of breadcrumbs moistened with butter and broil to set the topping.

>> No.12179864

>>12178454
https://www.youtube.com/watch?v=xreN_E0G4_4
This recipe has never let me down. I add a few cloves of garlic once the onions are soft.

>> No.12179877

Why are anti-roux fags so retarded? Literally every time I’ve made or tried mac with a roux, it’s been better than without

>> No.12179882

Mac and cheese is a dish that should be made exactly as your mother taught you to make it.

If your mother never taught you to make mac and cheese, you aren't allowed to eat it.

Simple as.

>> No.12179883

>>12179274
what is going on in this pic like I cant even tell what it is

>> No.12179902

>>12179597
When the milk for cooking the macaroni boils and simmers it will curdle. No thx.

>> No.12179904

>>12178454
>How the FUCK do you make mac & cheese?
by adding 1 egg, butter, extra cheese (and any meme ingredients like truffles, or bacon, or jalapenos) and baking it after you follow the box instructions
>>12178458
ignore this tard

>> No.12179955

>>12179904
>1 egg
>baking
>box instructions

How do you even begin to fuck up this bad?

>> No.12180172

>he likes his mac and cheese weak and soupy
remind why using water for the cheese sauce is better than roux+milk?

>> No.12180218

>>12179902
Use fresh milk and it won't.

>> No.12180230

>>12179409
reminds me: life is harsh, i need to buy some comforting cheese

>> No.12180270

cook macaroni. add cheese.

>> No.12180860

>>12178454
Pasta
Boil

Saucepan
Hot
Add milk
Cream yes
Then slowly mixing in more grated cheese
Sharp cheddar, pepper jack, smoked gouda
Add white pepper, paprika, garlic, onion, and just a dash of cayenne, sprig of oregano
Garnish with thyme

And there you have it. The most magnificent cheese and mac.

>> No.12180874

>>12179501
>not white pepper

Fuck you

>> No.12181032

>>12178454
My backyard bbq mac is made with sodium citrate white cheddar and 10-20 percent any other cheese, mild cheddar, American etc.
I also add mesquite powder and chopped crispy bacon.

>> No.12181639

One day ill make a pasta for these threads, since they happen every other day. But i'm still kind of full from lunch and feeling lazy so i'll post this instead.

>> No.12181648

I make any kind of pasta and gring some cheese on top of it. Then stir.

It isn't mac'n'cheese, but in my humble opinion it is better and essesially the same thing desu.

>> No.12181711

>>12179434
>not knowing about basic French cooking techniques
Enjoy your boxed Kraft Dinner daddy'o

>> No.12181730

>>12179877
Anyone not draining the water from perfect al dente macaroni and combining it with their own bechamel-based cheese sauce is pulling shit outta their ass

Don't know if I should laugh or cry at the lack of basic cooking skills on a dedicated "hobby" board.

>> No.12181738

>>12178461
>like half a cup
Like could you like talk like like any more of like a like valley girl you like millennial like faggot?

>> No.12181766

>>12179409
>comforting, cheesy sauce

>Shhh, Anon, shhh. Yes, you’re a fat virgin nerd who smells like cheetos and stale piss, but I love you and want to be inside you. Those bitches on pornhub don’t love you like I do. I’ll always be here, I mean really, physically here. All you have to to warm me up is press a few buttons. Not like those fucking 3DPD whores. They will never love you Anon, not like I do. C’mere baby, I want to see my cream on your lips and smell myself on your breath. Mmmm, oh baby, you’re making me hot! You always know just how to bring me to a simmer. Take me know and I’ll be yours forever, I don’t care if you have rickets, pellagra and scurvy.

>> No.12181780

>>12181730
Lol, you don't let it get to al dente. You parboil it, put on your bechemel, top with shredded cheese, and bake to al dente perfection.

>> No.12181782

>>12179434
Is this bait? Because if you don’t know about roux, buerre maniere or buerre blanc, you shouldn’t be here.

>> No.12181796
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12181796

>>12178454
*boil for 6:30, if you go to long the noddles get soggy.

>> No.12181843

>>12181780
That'd be the way to do it

I don't usually cook my casserole style though - I'm looking for a quick and dirty comfort meal.

>> No.12181894

cook pasta

separate pot on low
1 tbsp butter 1 tbsp flour
whisk
slowly whisk in milk or cream until it resembles a sauce consistency
add mustard powder, paprika, oregano, and other spices you think would be good (>>12180860 white pepper is a good idea, gonna try that. sometimes add nutmeg)
add desired cheese.cheddar, monterrey jack, and mozzarella are good for a basic recipe.

from here you can either bake it or serve as is. if you're baking it, put this all into some kind of bakeware (glass does fine, but some people prefer something like cast iron) and sprinkle panko over top and bake until the breadcrumbs are browned.

wa la
>>12179904
are you black or something? what's with the egg?

>> No.12181952

>>12181766
delete this

>> No.12182470

>>12181796
is this the first "noddles" of the thread?

>> No.12182681

>>12181796
>margarine

You've made me cry.

>> No.12182684

>>12181738
what the fuck is your problem?

>> No.12182713

>>12178454
measure pasta by weight.

measure out 125% of the pasta's weight as water.

throw everything that isn't the pasta in at the same time. mix it all up, throw the pasta in on top, slap a lid over it, turn it on medium and come back in ~20 minutes and it's ready to go.

>> No.12184526

>>12178454
I see so many people boiling the pasta and then making a sauce separate. Here's how it's done anon:
>But on a saucepan on low/medium heat
>Fill up with desired amount of dried pasta
>Fill with semi-skimmed/whole milk till pasta is covered
>Add plenty of salt and pepper, and a pinch of paprika
>Let it come to gentle simmer, not boiled
>If desired, cook diced red onions slowly in butter (not oil or it splits) in a separate pan, with salt
>then add to pasta
>While cooking, grate mature cheddar cheese
>Roughly the same amount (by volume) of cheese as pasta
>Once pasta is pre-al dente, add cheese slowly and stir in
>Keep adding until thickened, but not stringy
>Serve with sprig of basil on top and extra black pepper

>> No.12184530

MOR NAY
MOR NAY
MOR NAY

>> No.12184543

>>12178454
depends on whether you're making mac and cheese or "american" mac and "cheese"

>> No.12184549

>>12181738
Oof