/ck/ - Food & Cooking

>>13078654
I don't really measure anything when I make "baked mac and cheese" (and no, that's not a dudeweed reference), but here goes. You're gonna need:
>16oz box of rotini (or something with more geometry than a simple spaghetto)
>about 8-10oz (or more, whatever) shredded cheddar cheese
>half that amount (so, about 4-5oz) shredded parmesan cheese
>1/2 to 3/4 cup of milk
>1/2 to 3/4 stick of UNsalted butter
>few pinches of garlic powder
>paprika
Preheat that oven to 350F. Cook that pasta. Drain it. Return to low heat and add that milk and butter. Slowly add the cheese (so it can melt a little more evenly). Add the garlic powder, and a pinch or two of coarse salt. Put that shit in a large, but shallow, baking dish ("shallow" so it can bake more evenly). Top it with a little paprika. Bake that bitch for about 20-25 minutes (or until the very top layer of pasta starts to just barely brown).

Your results may vary, but this is a totally "to taste" recipe so the onus is on you to get it right. Good luck.

>>13078654

Ingredients:

White Ground Pepper
Mustard Powder
Garlic Powder
Onion Powder
Nutmeg
Salt and Pepper
Rotini Pasta
Whole Milk
Sour Cream
1/3rd cup of hard alcohol (like whiskey)
Cottage Cheese
Extra Sharp Cheddar Cheese
Parmesan Cheese
Gruyere Cheese

1. Add 3 cups of milk and alcohol and mix together in pot. Add 2 tablespoons of Sour cream and the whole fucking thing of Cream cheese.

2. Once it gets boiling, add in the spices (add a dash of each, including the salt; pepper is for garnishing)

3. Put Pasta in the fucking pot. Mix a whole fucking lot until there's not much milk left.

4. Add in the cheeses and mix fucking together.


Fuck it, you got good Mac and cheese. Now leave me the fuck alone.

>>13078745

Oh yeah and don't forget the butter.

2 tablespoons sound ok? What about 4?

>>13078745

I use coconut oil too if you guys want that. 2 tbsp.

>>13078745
>nutmeg
>any alcohol
>sour cream
>cottage cheese
That's gonna be a big yikes from me dawg

>>13078654
>hats the best recipe/method to make this shit.
Same as every thread

>>13078654
1. Cook pasta in heavily salted water. Drain and set aside
2. Make bechamel. If you don't know how to do this you've already failed
3. Add handfuls of freshly grated cheese to the bechamel until your fat ass is satisfied
4. Add a good amount of freshly grated black pepper and maybe a dash of smoked paprika if you're feeling wild
5. Add pasta to sauce

Congratulations you've made mac and cheese. Bake it in a dish with some breadcrumbs on top if you want to be retarded and waste your time, that's on you.

>>13078770
Nutmeg anon

>>13078875
Post whatever webm you like, I'm not putting nutmeg in my mac

>>13078796

jeezy creezy. That's Church of England.

https://www.urbandictionary.com/define.php?term=jeezy%20creezy

Every human needs to watch Dress to Kill.

>>13078772
>thingstoavoid.jpg

>>13078654
temper that milk boy

>>13078869
bechamel
my country ass calls it a white roux, when i make it it seems bland, like it needs a lot of salt

>>13079030

rouxs in general are bland as fuck. They're basically a thickening agent. That's why I lean towards cornstarch. Roux can be ruined with too much heat or too little heat. Or too little whisking. It's a minefield for food.

>>13079051
I used to put flour in my spag bol to thicken the sauce. Was I accidentally making a roux?

>>13079030
Roux would be just the flour and fat mixed together. It becomes a sauce when you add milk.

Regardless, you're also supposed to actually season your food when you cook it. If it tastes like it needs more salt, add more salt. In the case of a cheese sauce though, you might not need as much additional salt, so always add less rather than adding more, because you can't take the salt back once it's in.

>>13079051
If you can't make a proper roux-based sauce you probably should stop cooking altogether. It's dead simple. Just make sure your roux is hot and your liquids are cold and you shouldn't have any problems, unless you're retarded.

>>13079063

With wheat flour you need to do one of two things. You need to let yeast to eat it, or heat to treat it. If you're dumping it into a spag sauce you'd need to cook it for some time before those raw grain flavours went away. I'm not saying it's impossible though.

>>13079082
I just mixed it in to absorb the liquid and make the sauce thicker.

Also used gravy granules

>>13079077
>unless you're retarded.

What is the predisposition for you people always being cunts here? I can make a cunting roux. Remeber when you started cooking? Could you? Jesus fuck you people are tedious in the extreme.

How can I do this using artificial emulsifiers rather than a roux?
Does anyone here have any cheese powders that they'd recommend?

>>13079110
The fact that he stated an incorrect method for making a roux only reinforces your argument.

>>13079110
If you can make a roux-based sauce no problem then clearly you don't fall into the category of retarded, so I'm not sure why you're defending yourself as if you do. Curious.

>>13079136
Laughable. What's the "correct" method retard?

>>13079144
Not yours you culinary challenged mong.
Try google.

>>13079149
For me, it's retards defending other retards while not having any actual argument.

>>13079144

I know you're having a little bit of a spaz right now. I just asked my mom for her roux gravy recipe.

Janey: fry between a quarter or half an onlon till brown. add the drippings and broth and cook to a boil.

Janey: take a mason jar and add water, add about between one and two table spoons of flour and half as much gravee and shake till well mixed. Bring it to a boil and boil for 5 to 10 minutes, This all depend on how much drippings and broth you have

There's your non french roux recipe. And it's the best gravy I've tasted in 40 years. So take your pretentious shit and grow up for once in your life.

>>13079169
>I just asked my mom

>>13078654
>Once and for all, whats the best recipe/method to make this shit.
here ya go squirt

>>13079179

She's bonified Eastern Canadian. You probably live in some inner city shithole, but real food Comes from Your Eastern and Western States, as in Canada our food come from Prince Edward Island, Nova Scotia, New Brunswick and Vancouver. It's like your version of Thailand where the food is fucking amazing for no reason.

>>13078654
I’ll post you my recipe in a couple hours once I get off work.

Alton Brown's stove top mac en cheeze is pretty good

>>13079189
>She's bonified Eastern Canadian. You probably live in some inner city shithole

>>13079194

Melt butter in a sauce pan, equal it with milk. Shred cheddar and coat it liberally with cornstarch so the long protein bonds break down. Wisk it in one handful at a time until it's completely creamy. Then add your cooked elbow mac or whatever shit you toss into it. That's how you do it without sodium citrate. Sodium citrate solves all your problems.

>>13079201

Go fuck yourself and read my recipe, you stupid child. Sodium Citrate or my other protein bond breaker which is cornstarch. PICK.

>>13079212

>>13079218

You can always tell when the 14 year olds try to join the conversation. They just look like sulking kids. Even with dumb pictures.

I'm not sure why people insist on using a white sauce for mac and cheese. Roux based sauces are useful for all sorts of stuff but with macaroni you're not going to get something as intensely cheesy if you're diluting it with water and flour. Cut the excess and just simmer your macaroni in milk, cutting out the water and allowing the pasta starch to thicken and emulsify the sauce instead of adding flour.

>>13079233
>making a white sauce with water instead of milk

what the fuck?!

>>13079077
i like your moxy, whats the optimal butter/flour ratio or do you have a perfect amount? it seems like i always 'overflour' my roux if that makes sense, idk if thats even possible, but id like to have some real numbers

>>13079003
do you add a lil bit of the hot mix to the cold milk or heat it up via mic?

>>13079241
The standard is just 1:1 flour to fat, but part of cooking is deciding what you want your food to be like, so if you feel like it's too flour-y then add more fat to your liking.

The real question though is how much liquid to add to the roux, because that's what's going to determine your sauce's final thickness. Personally I go with 1/2 cup flour and 1/2 cup fat to 1 quart of milk (or in my case cashew milk because allergies). As long as the roux is hot and the milk is cold your sauce should come together perfectly after a few minutes of stirring and cooking, just don't forget the salt and pepper (and nutmeg if you have it).

>>13079239
He means the water you boiled the macaroni in

All this stupid shit. The secret to good Macncheez is american cheese, butter and milk. Cream instead of milk if you're feeling spicy. Salt to taste. That's it. Lots of people insist on fancy or good cheeses, but for good mac you want dogshit American cheese.

>>13078796
this looks like something Jack would make

>>13079184
Yes if you're 5 years old

>>13078796
this seems awful and gross. i dont want sc in my mac n cheese

>>13078654
>No fucking around like in previous threads please i need to know.
Then you should have used Google, dumb nigger

>>13078654
Low effort edition:
Boil macaroni, and while it's boiling, in a separate pot, melt butter, add a little half and half or cream, add cubed velveeta and stir till it melts, once that's uniform, add whatever other cheese you want and stir that till it's uniform again, and then thin it out to the desired consistency with half and half or cream. Drain the pasta, amd then mix with the cheese sauce. Wa la.
If you want to get fancy, fry up some ground beef or sausage and mix that in too.

>>13079765
>velveeta
nigga i said mac n cheeze
not mac and processed hydrogenated vegetable food oil

>>13079830
You spelled it with a Z and expected anything less? You brought this on yourself honetly.

>>13078654
pasta
cheese
butter
done

Get some sodium citrate and it turns any cheese you want into a perfectly saucy consistency.

>>13080380
based sodium citrate poster