/ck/ - Food & Cooking

[Anonymous No.9877512]

i want to make mac and cheese
what are good recipes?
also i got a truffle in a jar with a gift basket and would like to use it in said macaroni and cheese

[Anonymous No.9877556]

It's all basically the same, just google it.

[Anonymous No.9877707]

>Make bechamel sauce
>melt cheese in hot bechamel
> add cooked macaroni
> mix in other ingredients of choice such as broccoli, mushrooms, lobster, etc.

[Anonymous No.9878895]

>>9877512
buy stouffers
cook
>add truffle
stir
put in pyrex

they'll never know

[Anonymous No.9879150]

1/2 tsp trisodium citrate
1/2 cup beer
8 oz of freshly grated(packaged grated has paper dust on it and will mess emulsions up) extra sharp cheddar.

[Anonymous No.9879152]

>>9877512
If theres a cheese sauce involved its crap. Mac and Cheese should be baked

[Anonymous No.9879159]

>>9879152
>If theres a cheese sauce involved its crap

[Anonymous No.9879161]

>>9879159
whisked egg, milk, cheese, butter in a baking dish with half cooked macaroni. then baked in an oven for 30 minutes.

[Anonymous No.9879162]

>>9879150
>trisodium
huh?

heat heavy cream
add cheese
once cheese has melted, add cooked pasta

Sodium citrate and/or sodium hexametaphosphate will make it the texture of melted velveeta.

[Anonymous No.9879164]

>>9879161
that sounds like a recipe for cheese sauce

[Anonymous No.9879170]

>>9879161
>cheese sauce is shit
>here's good cheese sauce
This nigger is playing for both sides of the field.

[Anonymous No.9879171]

>>9879162
it is a great texture though.

it is like velvetta but actually cheese.

[Anonymous No.9879178]

>>9877707

>add a tablespoon of mustard before you add pasta
>dijon, not whole grain crap
>add a teaspoon or less paprika & turmeric for color and balancing out the richness of the cheese

[Anonymous No.9879181]

>>9879171
I like the texture too, but for mac & cheese I prefer >>9879162

[Anonymous No.9879186]

>>9879150
>trisodium citrate
Alright let me go break into the university chem lab to go borrow some. I am sure they won't mind.

[Anonymous No.9879187]

>>9879170
Thats not a cheese sauce dumbass.

Usually the cheese is cut into slice, but even when its shredded that technique results in a proper mac and cheese that has gooey cheese that stretches as opposed to wet orange slop

[Anonymous No.9879194]

>>9879187
>my cheese sauce is not cheese sauce
Shiet, I guess I'm retarded. Someone decrypt this message for me.

[Anonymous No.9879195]

>>9879186
Or, you know, Amazon. You can make hard parmesan into melted delicacy if you shoo away the taboo of processed cheese .

[Anonymous No.9879200]

>>9879195
why would you want gooey melted parmesan sauce you sick fuck

[Anonymous No.9879203]

>>9879200
You have to eat it under a tablecloth to hide your decadence from God.

[Anonymous No.9879204]

>>9879203
pretty sure god can see through tablecloths

[Anonymous No.9879209]

>>9879194
>If I say the same lie over again it becomes true

[Anonymous No.9879215]

http://www.budgetsavvydiva.com/2014/03/cracker-barrel-macaroni-cheese-recipe/

Just made this tonight, it's really good. I used cheddar instead of colby, added some ground mustard, and a panko topping. You can skip the baking step if you want really gooey macaroni & cheese.

[Anonymous No.9879216]

>>9879204
Not if they're blessed, my son.

[Anonymous No.9879219]

>>9879209
says the guy who keeps repeating and somehow contradicting himself in each post

[Anonymous No.9879241]

>>9879161
the cheese still melts and combines with the milk (and the cheese? why is that even added)
its still a sauce anon

[Anonymous No.9879244]

>>9879178
not paprika.

you use nutmeg. trust me. half a nutmeg nut ground into the sauce is a great thing.

[Anonymous No.9879249]

>>9879244
Goddamn! Half of one is waay too much. Also paprika is good.

[Anonymous No.9879257]

>>9879244
can't that much nutmeg kill you

[Anonymous No.9880654]

2 kinds grated cheese (sharp cheddar and something else)
corn starch (1 tsp/cup of cheese)
evaporated milk/whole milk
macaroni

coat cheese in starch, mix well
heat up milk, dump in cheese, mix
when melted and creamy AF dump in pasta

Done. Creamier and smoother than bechamel sauce cheese

[Anonymous No.9880688]

1 box of elbow macaroni
whatever the box says for Velveeta

cook macaroni, add cut up Velveeta maybe some milk or cream blend until creamy

it will be all eaten up

[Anonymous No.9880720]

>>9879162
>trisodium

Guess what, citric acid is trivalent. Sodium is monovalent. You'll get it.

[Anonymous No.9880754]

I like this one.
http://allrecipes.com/recipe/237311/slow-cooker-mac-and-cheese/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202

[Anonymous No.9880814]

I use this except in incorporate cream cheese instead of velveeta.

[Anonymous No.9880818]

>>9880814
Durr
http://pattilabelle.com/forum/index.php?threads/pattis-over-the-rainbow-mac-cheese-recipe.15/

[Anonymous No.9882497]

>>9879161
Baking it is a meme. Gives it a reheated from the refrigerator like texture