Both of these horrors look like those Walmart one pan recipes where you dump a 4lb bag of cheese on some noodles with some kind of broth and cook for an hour hoping what comes out is edible...
this post was submitted on 06 Feb 2024
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I still find it wild that Americans call macaroni and lasagne "noodles".
I find it weird that anyone has an issue with that.
You're right, I should have said pasta, feel free to shame me, I don't call penne, macaroni, etc., noodles e.g. but I certainly said noodles above.
Never feel any shame, they're all noodles and they're all pasta.
My beloved wife still thinks it's all the same and we are crazy for having so many different names and shapes for 面条
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It's wild but convenient for my username
I've never called macaroni noodles, but I do call lasagna that. It's just really wide noodles.
And donuts are dessert noodles
Germans do it too. All pasta is noodles.
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Bechemel dammit your Mac and cheese needs to start with a bechemel
I had no idea it was called Béchamel, lol. I always referred to it all as roux as you really just add more to the base sauce. The more you know...
Roux is flour and butter. Bechamel is a roux + milk. Mornay is a bechamel + cheese.
So you're telling me it's a Macaroni Mornay this entire time?
And a Macaroni Afternoon too!
Macaroni good night. 🚪 🛫
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Béchamel and roux are different, but only by an ingredient
It's possible to have a good mac and cheese without bechamel (e.g. by using Velveeta instead), but those two pictured ain't it.
I don't think you're wrong, but if we're talking about winning the right for the Thanksgiving meal, you know I'm using at least 3 kinds of cheese and some of that is gonna be Velveeta. But some ain't, so, bechemel.
I'm open to debate on the breadcrumb topping, but, personally, I'm partial to it.
Usually, processed cheeses have enough extra sodium citrate (or other emulsifier) to help make a smooth melt from anywhere to half the processed cheese weight up to equal weight.
Mind you, there's still the tradition factor. Making the bechemel gives a different taste and texture that citrate. So, even if you decided to just keep the sodium citrate around by itself (it's cheap and easy to get), it won't be the same end result in terms of what people expect of a good, homemade mac n cheese.
I'm okay with bread crumb topping, but I prefer a good shredded cheese across the top so that it gets a little crust to it by the end of the bake. The topping is usually going to be cheddar, or a cheddar/American mix (not Velveeta, and only an actual cheese American as opposed to fake), with cheddar, Colby, and either swiss or muenster as the preferred inside cheeses. Maybe add some jack or pepper jack for the right crowd. Can even crumble up some bleu in the mix instead/as well.
But the exact cheeses don't matter as much as that base bechemel. As long as it's smooth, the cheese sauce is going to be the right texture.
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I’m open to debate on the breadcrumb topping, but, personally, I’m partial to it.
For me, it depends whether the mac and cheese in question is oven-type or stovetop-type.
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Fry some panko in garlic butter as a topping when doing high effort as opposed to a simple one for just the wife and I.
I’m partial to the debate on spicy in it
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Mmm pasteurized process cheese product with a vaguely cheese-like flavor
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As a white girl in a culinary wasteland, this hurts me on a level that my English ancestors can feel. My favourite food is plain unsalted potatoes, and yet this abomination is offensive to me.
I’m certain serving either of these would be considered a war crime. I’m actually confident if we offered these choices to insurgent armies as the only alternative to a truce, we’d have peace on earth.
What I’m saying is both of these crimes against pasta are soul-crushingly awful. Jesus wept.
Ok, so plain unsalted potatoes are fine, but as your favorite food??
Aye. I know it’s weird.
At least you own it. Plus, makes it easy to have your favorite food whenever you want it.
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Its green. WHY IS IT GREEN
WTF is wrong with americans? Can't they eat normal somewhat healthy food? Use real cheese and just grate it on top of some hot macaroni, damn it.
Us real Americans make our own cheese with melted plastic and yellow food coloring. We don't need that commie dairy shit.
American cheese isn't made of plastic in the sense of polymers, it is plastic in the sense of being easily deformed or molded.
At its most basic, American cheese is literally just cheese, water and sodium phosphate. It's "not cheese", but in the sense that meatloaf isn't meat and mayonnaise isn't eggs.
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WTF is wrong with you??? You just grate cheese over pasta and call it a day? The cheese should be melted into a sauce (I start with a bechamel and then add cheese), then mixed into the macaroni. I prefer to bake it with breadcrumbs on top after for some textural variety.
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Instructions unclear
Here, this, should help
Holy fuck you got me lmfao.
Happy to make a fellow human laugh 😃
That's not exactly healthy either and but it tastes like it should be. Mac n cheese should be creamy AND cheesy and delicious. What you are suggesting sounds plain and dry, I wouldn't touch with a 10 foot pole unless I was a guest at your house. But you can be damn sure I'd tell everyone you can't make Mac n cheese and I definitely wouldn't trust you with dinner ever again.
You start with a roux add a little milk then cheese then milk and again cheese. Keep doing that until it's cheesey/creamy enough. Good idea to add salt and some seasonings as well.
I the best way to do it is to cook the kraft slices in hotdog water, then add the noodle until plump.
How can you mess up Mac and Cheese that badly?
I don't even eat cheese, but if I were to make it, I'd make this:
https://www.savortoothtiger.com/recipes/jefferson-amp-mac-amp-cheese
But you have to add sodium citrate:
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