The one true mac and cheese

[Anonymous No.12764777]

Listen up, queers. Today I'm going to show you how to make the greatest mac and cheese in existence. I see a lot of home cooks here who really struggle with this dish so I'm going to teach you objectively the best way to make it

>b-but muh sodium citrate

If you can't make a creamy mac and cheese without stuff like that then you aren't doing it right. You can say this recipe is no good if you like, but you will be wrong. Enter this thread if you want to ascend

>pic related is finished product

[Anonymous No.12764783]

Continue...

[Anonymous No.12764803]

I am ready

[Anonymous No.12764807]

I didn't get all of the ingredients in the picture cause I'm a gay retard

Ingredients:
>12 ounces of dry noodles
>1.4c butter and a little extra for greasing the pan
>1/4c flour
>1.5c milk
>1c heavy cream
>.5 tsp of dry mustard powder
>1 tsp of onion powder
>1 10oz. can of condensed cheddar soup
>4 cups shredded sharp cheddar
>1/2c shrredded parmesan

for crumb topping:
>3/4c panko
>1/4c pecorino romano
>2 tbsp melted butter
>1 tsp garlic powder

[Anonymous No.12764817]

>>12764807
>tries to instruct us on how to make something because home cooks struggle with it
>fucks up on the first step
why should I trust you, as a fellow gay retard

[Anonymous No.12764820]

So lets start off by preheating the oven to 425

We'll also go ahead and throw our pasta in some salted, boiling water and we're going to cook it to al dente. Remember that the pasta is going to cook a little when you bake it at the end so prepare accordingly.

Also, use your favorite pasta shape. I dont really care for macaroni. The recipe works great with radiatore because it holds so much sauce, i just didnt have any on hand

[Anonymous No.12764830]

>>12764817
us gay retards gotta stick together. I wouldn't intentionally lead you astray. Keyword is intentionally

Next we're going to melt our 1/4c of butter in a large pan

[Anonymous No.12764837]

>>12764807
>Crumb topping
Dropped immediately. Sorry wite boi

[Anonymous No.12764840]

And now we'll toss in our 1/4c of flour. I'm using all purpose. Whisk it all together until it's nice and smooth. We're gonna let this cook over medium heat for about 2-4 minutes until we get a nice medium blond roux

[Anonymous No.12764852]

>>12764837
I make it without the crumb topping at times. Just cheese on top. Don't be such a fucking faggot


After our roux is done, slowly whisk in the milk and cream. Make sure the mixture is totally smooth before you add more.

[Anonymous No.12764866]

Mustard powder, onion powder, black pepper, salt in. The amount of black pepper and salt is up to you. You will be able to adjust it to taste in a few steps if youre too fucking stupid to know how much pepper and salt you like

[Anonymous No.12764876]

Whisk it all together now

[Anonymous No.12764885]

Now we'll add 3 cups of our shredded cheddar and the 1.2 cup of shredded parmesan. Also if you bought pre shredded cheese, just know that i'm disappointed in you

[Anonymous No.12764894]

Will this turn me into a gay retard?

[Anonymous No.12764900]

>>12764885
>1/2 cup*


At this point we're going to turn the heat off and whisk in the cheese and also the cheddar soup. Just keep slowing whisking until everything is melted and smooth. Now is a good time to taste the sauce and make whatever adjustments you need to

[Anonymous No.12764910]

>>12764852
No, fuck you. Also, you're missing the point of homemade mac and cheese. You just have noodles sitting in a pool of cheese sauce (aka kraftbitch noodles). REAL mac and cheese is thick as fuck, where you can basically cut a slice of it out of the baking pan.

[Anonymous No.12764913]

>>12764894
Protip: you are already a gay retard


And with our pasta done we'll go ahead and drain it. Make sure you shake it around to get all the water out. We won't be using that gay starch water meme here

[Anonymous No.12764919]

>>12764894
Yes.

[Anonymous No.12764926]

>>12764910
how could one anon be so wrong all in one post? Seek mental help
We'll tkae the drained pasta now and fold it into the cheese sauce. You could eat it like this if you want, I would cook the pasta a little longer if you're going to skip the baking step

[Anonymous No.12764937]

And then we'll take a little butter and rub it around the inside of a baking pan. I think it's 9x13 or whatever. Go ahead and pour your sauce and noodles in

[Anonymous No.12764940]

>>12764807
>muh sodium citrate
Read the label on that soup and tell me how many times the word "phosphate" comes up.

[Anonymous No.12764943]

>>12764937
Oops, forgot to say that you should take your remaining cup of cheddar and spread it over the top
Next we're going to make the crumb topping. Just mix up the panko, melted butter, garlic powder and pecorino in a bowl

[Anonymous No.12764953]

This is embarrassing

[Anonymous No.12764959]

>>12764940
It's just as creamy without the soup. The soup just adds a richer flavor. So how about a big fat fuck you and kys
Sprinkle the bread crumbs on top of the pan and we're ready to bake. Gonna go in the oven at 425 for about 20 minutes. The outer edges should be really bubble and the crumbs should start to brown. Do NOT overcook this or you will make it dry

[Anonymous No.12764965]

>>12764940
That's why the soup goes in. Its absolutely crucial for its chemical emulsifying salt additives.
You could have used Velveeta or Kraft pasteurized process American cheese style food slices to the same effect.
It works, but OP better not claim this is all natural, homemade, or chemical free. It is not. Its the same as any casserole that has the obligatory can of cream of mushroom soup. I'm not above that, this looks on track to be pretty delicious.

[Anonymous No.12764975]

And thats pretty much it. I'd let it cool for about 10 minute before serving. Goes great with fried chicken and mashed potatoes.

You can play around with cheese in this recipe if you like. I just really love cheddar

thoughts?

[Anonymous No.12764977]

>>12764959
Looks good so far, I like that you arent telling me to put 20 dollars worth of fucking cheese it in, completely impractical and honestly a waste of cash that could be spent on steak.

[Anonymous No.12764981]

>>12764910
Nobody cares about the specific way your morbidly obese aunt makes mac n cheese cuz she's too retarded to use a roux.

[Anonymous No.12764982]

>>12764959
Gonna cover it, or are you about to fuck that up too?

[Anonymous No.12764986]

>>12764965
OP here. It's locally sourced, non GMO, whole grain, organic, ethically farmed, free ranged, raw, and full of antioxidants

[Anonymous No.12764991]

>>12764982
There is zero need to cover it. I'm baking it for 45 minutes like some recipes. Just baking it enough so the sauce really clings to the pasta and the crumbs brown a bit

[Anonymous No.12764992]

>>12764981
Whatever, cheese soup

[Anonymous No.12764997]

>>12764926
Agree, that other anon is a fucking tastelet. Mac and cheese is supposed to be mac in a cheese SAUCE - not cheese in a hard cheese block

[Anonymous No.12765000]

>>12764991
oops, not baking it for 45 minutes*

[Anonymous No.12765006]

Also forgot to say that if you think you can make good mac and cheese without a roux then you're a manlet incel

[Anonymous No.12765043]

>>12764885
Are you implying that pre-grated parmesan is unacceptable?

[Anonymous No.12765064]

>>12765043
wood pulp sucks

[Anonymous No.12765075]

I think OP just learned this technique after watching a whole bunch of videos online.
There are no secrets here, just the same things we have been doing all along. Still appreciate the cook along lesson, since most anons needed it.
You are clearly immature based on calling everyone a queer, faggot, retard, and kys language. I'm guessing sophomore year at some third rate state college, so about 20 years old?

[Anonymous No.12765079]

>>12765043
I sure am. If you aren't buying cheese in blocks then you're stupid.

[Anonymous No.12765092]

>>12765075
I did learnt his from a lot of places, mainly my grandma tho. And you trying to be "mature" on a congolese pube braiding website is a very clear sign that you are the immature one. Dilate and have sex

[Anonymous No.12765104]

>>12765075
>projecting this hard
You sound like a "niggerfaggot soiboy"

[Anonymous No.12765110]

>>12765092
>>12765104
Confirmed!

[Anonymous No.12765392]

>>12764807
>3/4c panko
>>12764837
this. fuck off

[Anonymous No.12765474]

Sorry so many niggers invaded the thread OP, looks pretty good, my macaroni is usually on the dry side as well so I'd like to try this

[Anonymous No.12765503]

>If you can't make a creamy mac and cheese without stuff like that then you aren't doing it right
Acting like making a roux is something super difficult and to be proud of lol. Have sex.

[Anonymous No.12765831]

>>12765503
Literally never said it was difficult, you turbomanlet. Roux is simple. That's why you're extra retarded if you don't make one

[Anonymous No.12765843]

>>12764777
I just got here, and judging by the first pic, it looks pretty okay

[Anonymous No.12765860]

>>12764965
no, you can make it with just roux, sodium citrate is for retards that can't make cheese sauce

[Anonymous No.12765875]

>>12764777

you used some bullshit crumb topping so i'm not clicking this thread

[Anonymous No.12765906]

>>12765831
>>12765860
Cheese sauces are better without a roux
Much smoother and creamier
That’s why people like the sodium citrate

[Anonymous No.12765921]

>>12764807
Hahah what the fuck, why does your flour packet need to tell you to make something with it rather than tasting it on it's own? Were there really enough people trying to eat raw flour to justify that?

[Anonymous No.12765932]

>>12764837
>>12765392
>>12765875
What kind of autism is this? Bread crumbs trigger people now?

[Anonymous No.12766042]

>>12765906
I'm not saying it's better or worse with a roux, but it's not
>absolutely crucial for its chemical emulsifying salt additives.
but it is better with a roux

[Anonymous No.12766052]

>>12764807
>crumb topping
garbage
imagine eating a shitty mac and cheese and thinking "hmmm this isn't dry enough"

[Anonymous No.12766067]

>>12765932
Notice in the OP how he says
>most people struggle with this
Most people, like the ones you quoted, make theirs bone-dry and think all homemade mac is like that

[Anonymous No.12766086]

>>12764807
>canned soup
Disregarded right fucking there

[Anonymous No.12766093]

That's not macaroni though, dumbfuck

[Anonymous No.12766099]

This is just a worse version of Alton browns recipe

[Anonymous No.12766157]

>>12764840
>roux
dropped

[Anonymous No.12766190]

>>12765860
Nobody who uses sodium citrate does so because they can't make a mornay sauce. They do so because it tastes better. Mac and cheese made with a roux invariably tastes milder, and some people prefer an intensely cheesy taste, but a lot of Americans have been conditioned to not expect much flavour form cheese and use it for texture alone.

[Anonymous No.12766209]

>>12765043
Pre grated cheese is staler and less flavorful, and is coated in an anti caking agent which dilutes the flavor even more and prevents melting.

[Anonymous No.12766230]

>>12766093
Le epic purist detected
>>12766190
Op here. It's intensely cheesy and I didn't use sodium citrate. The combination of a good sharp cheddar and parmesan make it so

[Anonymous No.12766232]

>>12764910
>shit on crumb topping for making mac and cheese "too dry"
>don't want the mac to be creamy at all, instead so "thick" and dry that you could cut a slice of it
Well which one is it?

[Anonymous No.12766340]

>>12766042
It’s worse with a roux.
t. Tried both ways many times

[Anonymous No.12766351]

>>12766340
then you simply have a bad palate.

[Anonymous No.12766590]

>>12766351
You can't even taste the tub of flour that your retard roux ass dumped into the mix. Disgusting.

[Anonymous No.12766693]

>>12766590
it was actually a quarter cup, not quite a tub. If you properly cook your roux then you will not taste the flour at all but thank for telling me that you can't even make a roux without it tasting like raw flour. You're really displaying your lack of skill. Any other autistic ramblings you would like to get out?

[Anonymous No.12766711]

>>12766693
>Lotta text with nothing to say.
Enjoy your bland cheese soup

[Anonymous No.12766739]

>>12766230
>It's intensely cheesy and I didn't use sodium citrate
You used canned soup which contains modified corn starch and sodium phosphate as its emulsifiers and has never seen a roux in its life. You're talking complete shit.

[Anonymous No.12766745]

>>12764975
I like it
pretty much the same way as I like it, albeit with all sorts of cheese (scaramorza and stilton are v good) and a fair dose of truffle atop the cunt
also using a little less milk and replacing some of the roux with xanthan (should you have at hand) - the texture is light as fucc

[Anonymous No.12766756]

>>12766745
+1 for scamorza. Gives you the stringy gooeyness of mozzarella but with some smokiness for extra flavour. Cheddar, red Leicester and scamorza is my go to blend, sometimes something a little milder and creamier like edam. A teaspoon of mustard too.

[Anonymous No.12766769]

>>12764777
This is too much work. I'll stick with KD or President's Choice mac and cheese. Also, Annie mac and cheese sucks!

[Anonymous No.12766977]

>>12765906

The sauce for a mac and cheese is called Mornay sauce, nobody ever mentions this for some reason. Anyway it's just bechamel sauce with cheese. I think what most people like and consider to be mac and cheese is actually what Canadians call Kraft Dinner. It doesn't use a roux but seems to have semi-magical properties when it comes to getting a sauce to form. It's amazing that it's sauce in made in-pot when it's done cooking, when you get an Annie's box it actually has you making buttermilk as the first step and stuff.

[Anonymous No.12766985]

>>12764910
I make my homemade mac n cheese the same a op bu no cheddar soup, it comes out as you described. My preference.

[Anonymous No.12767069]

>>12766739
imagine getting this mad in a mac and cheese thread lol

[Anonymous No.12767552]

>>12766351
Retard. Have you even tried making a cheese sauce with sodium citrate?

[Anonymous No.12767785]

>>12765906
Agree. Roux works, but its just not very good, and after years of experimenting I try to avoid it. Im never going to eat a whole tray of mac and cheese, most goes in the fridge for leftovers, and thats where the roux ruins things. It gets grainy, pasty, and when reheated it sucks. The pure dairy sauces don't get shitty like this, only the roux.

[Anonymous No.12767804]

>>12766977
>Anyway it's just bechamel sauce with cheese
And what is a bechamel called before you add milk to it, retard?

[Anonymous No.12768068]

>>12764807
>1.4c butter
>1c heavy cream
>4 cups shredded sharp cheddar
>1 10oz. can of condensed cheddar soup

Anon....how much do you weigh?
I'm worried about you.

Also:
>1 10oz. can of condensed cheddar soup
I honestly didn't know that cheese soup was even a thing, do burgers really do this?

[Anonymous No.12769345]

>>12766067
Crunchy shit does not belong in mac in cheese. Period.
Creamy is the only way.

[Anonymous No.12769385]

>>12769345
Panko toasted in butter with pecorino romano is amazing. I dont bake it on like OP did, I make it on the side in a skillet so it browns better, fuck putting my mac and cheese in the oven at all. The oven can only do harm to what is already cooked perfectly in the pot.
If you dont like it, then dont use it. Its an optional topping, like croutons for soup or salad. The texture contrast is for adults who enjoy flavor and complexity, this concept is lost on you.

[Anonymous No.12769419]

>>12768068
When I make this it's usually for 5 or 6 people. And yes here in America we have access to many kinds of food, cheddar soup included. It's part of living in a first world country. You only have access to toasty beans and Muslim semen so I guess that's why you're trying to cope