WHY ARE THERE GREEN BEANS IN THE MAC AND CHEESE? T_T
also just make tini’s mac and cheese; anything else is scandalous
Protip: The reason Velveeta and American cheeses melt so well is because sodium citrate is added to them. You can buy this yourself as a powder, and then add it to actually-good cheeses to give them the same properties.
You can also just melt nearly any cheese into a roux to make a mornay sauce if you are careful about it, which is the secret to both mac and cheese and queso sauce. Sodium citrate helps to keep it from breaking but is not strictly necessary in most cases.
Edit - yes, cheese and milk
This sounds fancy, so to make it a bit less daunting:
- roux - flour and fat (typically butter), usually in equal amounts by weight
- béchamel sauce - roux + milk, often with nutmeg for flavoring
- mornay sauce - béchamel sauce with grated cheese
When making the béchamel sauce, add the milk a very small amout at a time to prevent clumping, and mix well over medium heat between additions.
You’ve saved my life 😋
It does look like prison Mac
And that’s how you get out of having to cook something for Thanksgiving
Her’s is more colorful
I’m just getting a box of Kraft and keeping these two clowns out of the kitchen.
Just not in the prison cafeteria, that food qualifies as cruel and unusual punishment.
their “solitary” should be together, and in a special section of the kitchen so that they are constantly having to do the cook off until they realise they suck
Les francophones, on est d’accord que leur mac and cheese bidule, c’est juste un gratin de pâtes ?
Avec du fromage qui mérite même pas ce nom : c’est plus des pâtes cuites dans une substance gluante jaune-blanche toute droit issue des merveilles de l’industrie pétrochimique.
Ces deux-là n’ont pas l’air super mais un gratin béchamel-fromage peut être pas mal. D’après moi, ça ne mérite pas d’être un héritage familial mais ça mérite bien de saucer l’assiette.
Je n’ai jamais compris ce qu’ils veulent dire par mac d’ailleurs
Je crois que c’est pour macaroni ce qui est un non sens puisqu’ils ont l’air d’utiliser différentes sortes de pâtes selon l’envie.
I am confused and afraid, the one on the left appears to have the scooping characteristics of ice cream
They cooked the noodles before they baked. Those noodles might have been al dente when they went into the oven. 45 minutes later, and they have the consistency of play dough.
Damn, I was wondering where you got those numbers, but yeah, results speak for themselves.
likely cause by mac overcooked to hell and back and cheese is nothing but cheese that has all of it’s moisture absorbed by the mac
It’s more of a cheese infused macaroni loaf now
mac ✅
cheese ✅
i mean i don’t see the problem
The cheese part is debatable.
And the mac part doesn’t seem to exist anymore, it’s a solidified mass.
Mac & Jail
My entry.
Mac, Cheese, Peas, and Bacon:
Prison.
What’s the charge?
Eating a meal? A succulent American meal?
Ray, a drop of golden sun.
Inappropriate peaing
Cheese apathy, book em
I dispute the charge! There’s plenty of cheese in there!
Peas are a hate crime.
No one can convince me they actually like peas. They’re all paid off by big pea
Peas are just savory popping boba, what’s not to love?
They’re nutritious as hell and cheap. People just don’t know how to prepare/season them
Don’t knock it till you try it!
Everyone is giving you shit. I hate Mac and cheese, but yours with bacon and peas I might actually try.
It is amazing.
They are beans close cousin!
Straight to prison. There’s no due process here.
America seems to have forgotten what is a due process anyway lately, why would these need one when others don’t for milder reasons
This is perfect, you can easily scoop up just bacon and peas to eat and skip the rest
As an American, why bother with the peas?
Nooooo!
I make the most fattening mac&cheese, but it is delicious.
2T corn starch
2c half&half (or 1 cup milk, 1 cup whipping cream)
8oz cream cheese
8oz block of colby jack, grated
1lb elbow macaroni
Spices to taste (I use salt, pepper, allspice, nutmeg, paprika, oregano, and some nutritional yeast)Boil the elbow macaroni until it’s al dente. Whisk together the spices, corn starch and half&half, bring to a simmer. Melt the cream cheese into the sauce, then add in the grated cheese. Stir the noodles into the sauce.
If you undercook the noods a little, it holds up really well as meal prep for a week of lunches. My partner is chronically underweight, so it’s nice to have some calorie dense meal prep options too.
I’m very scared of your two-tonne corn starch mac
And you have to discover FTL travel for the half-and-half.
(it’s tablespoons, if anybody is genuinely confused)
Right: American cheese on top. That’s gotta be raw pasta underneath.
Left: “came away clean from the tray” in what I can only imagine is a congealed cheese+starch block.
These are terrible choices.
The only correct choice is not to play.
