/ck/ - Food & Cooking

Add a shit ton of salt to it

>>17089240
i definitely could've added more, i only added about three or four turns of the salt shaker. should i add msg?

Garlic powder.

>>17089233
Add a block of velveeta

>>17089233
Stronger tasting cheese

>>17089233
bits of italian sausage? bacon? idk i always try to add some texture and depth to my dishes

>>17089233
Add ketchup.

>>17089233
Evaporated milk smells like semen.

>>17089275
stop eating semen

>>17089290
L bozo

>>17089290
I haven’t eaten semen since the early 2000s. Every pubescent male tastes their own navy at least once. Anyone who says otherwise is a lying closet case. Doesn’t change the fact that evaporated milk smells like an overused cum rag.

Probably not enough salt desu.

You don't need lots of different cheeses. Last time I made Mornay with extra sharp cheddar, a little nutmeg (grated fresh) and paprika, msg, salt and pepper, baked it a bit and it came out tasty. Next time I'll try a little cayenne and see how it goes, I think spice and msg should synergize.

The nutmeg helps out a lot, but you want to grate whole nutmeg and when I say a little I mean a LITTLE. The first time I tried adding a "pinch" it was all I could taste

>>17089233
Gruyere and fontina are both excellent additions to a MAC. A splash or 2 of hot sauce to season is a little secret.

You can use either velveeta, a few kraft singles, or pure sodium citrate to make the cheese all homogenize and melt into a beautiful, perfectly smooth sauce.

add basil or other herbs of your choice. ditto on the garlic powder
herbs are good

dried parsley flakes to trick yourself that its fine dining

So add more cheeses

My recipe:
Water, qb
Salt, qb
Pasta, 300g

Cheeses, grated, 600g
>i like gruyere, appenzeller and gouda; i also add four slices of pic related to the milk sauce, as it makes things much, much smoother in the end

Butter, 4tbsp
Flour, 4tbsp
Onion, finely chopped, 400g
Salt, qb
Prepared mustard, 4tbsp
Milk, 1ltr
Pic related, 4 slices

Boil water.
Salt as needed.
Add pasta.
Boil until halfway done.
Drain and shake off excess water.
Put into baking pan.
Top with most of the cheese, leaving a few handfuls out for later.
Stir through and set aside.

In a saucepan, melt the butter.
Stir in flour and onion then off the heat.
Salt as necessary.
Keep stirring until sizzling stops then add mustard.
Up the heat back to high.
Pour the milk in.
Whisk to dissolve flour and thicken milk.
Add pic related and melt through.
Pour milk mixture over pasta/cheese mixture.
Stir to mix.
Top with the handfuls of cheese you set aside.
Bake at 180c until done.

>>17089233
If you have to strain the water you are using too much water. Only use enough to just cover the noodles then once most of that water is absorbed add your evaporated milk. Once that is mostly absorbed add your cheese. Should be equal parts by weight of dry pasta, milk and cheese. Also use a variety of cheeses and at least some good, sharp cheddar. A little hot sauce, mustard powder and garlic/onion powder also go a long way.

>>17089233
Bacon/Spam
Jalapenos
Blue cheese
Onion fried with garlic and rosemary

I cannot improve it. It's perfect