Are we talking kraft or made from scratch?
Doesn’t matter. Mac and cheese ain’t anything special.
Anything with that much cheese isn’t going to be good
Disagree.
Your mom is like 70% cheese and she’s so good. 🥰🥰
Fondue savoyarde enters the chat.
What is with you people?
Right? We’re surrounded by lunatics
I know… Anyways, I’m looking forward to going home this weekend. Maybe I’ll make myself a cold hotdog with the works when I get there, that’s always a good choice.
Alton Brown’s with Gruyère Is fantastic. The funny thing is, kids don’t like it because it’s got too much flavor or something. Lol.
At the point of putting Gruyère in it you better be calling it Macaroni au Gratin Mornay.
Following Escoffier (as is proper and yes I know these aren’t home kitchen amounts do the ratios yourself):
For the Bechamel: Steam in butter until white 300g finely diced lean veal, two small finely chopped onions, a bit of thyme, pepper, nutmeg, 25g salt, add it to a base of 650g roux and 5l milk. TBH that’s too complicated for me, I put meat extract, thyme, peppers, and onions into cold milk, slowly bring it to temperature, then add cold roux and nutmeg. Also I don’t pass it through a sieve do I look like a French Chef chunks are fine.
To turn that into a Mornay, add fish fonds (fish sauce works well use the good Vietnamese stuff), for 1l Bechamel melt in 50g “Swiss cheese” and 50g Parmesan, 100g Butter. Gruyere has become standard for the Swiss part of the cheese and works on its own, often people also use an egg yolk to aid emulsion. Especially useful if you have less aromatic cheeses and want to add more, it’s not like you can’t do this with Gouda.
If you’re putting the whole thing in the oven to make a gratin (also consider throwing some veggies in, peas, carrots, nothing special the sauce is already fancy) adding the egg white is fine no harm done and extra protein, otherwise things can get complicated in actually getting it denatured properly. Without producing scrambled eggs, that is: Mix in the yolk once the sauce is cold enough to not instantly denature it, melt in the cheese, now it’s even colder, add the white and mix it well, pour over stuff, then into the oven to finish up.
Shit. Didn’t expect Escoffier to get pulled out here. I thought it was this recipe, but I just checked and there’s only cheddar. So now I feel like I ripped you off. https://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe-1939524.amp
But thanks for sharing the recipe! I’ve been looking for an excuse to do a Moreau sauce for a while. I don’t think it’s an actual “mother sauce”, but still one I haven’t made. Appreciate it!
Bechamel is definitely the mother sauce here, yes. The general Mornay scheme could be called the mother of all cheese sauces, though, and after seeing Escoffier add fish I’ve never gone without it just harmonises so well and you can increase the total amount of umami because it’s backed by more broad-spectrum subtle aroma than cheese alone.
Side note if you’re cooking for vegetarians replace fish and veal / meat extract with mushrooms. Different, but hits just as good as the carnivore variant. Never managed a proper vegan version, the milk isn’t the problem the problem is limited choice of different sources of umami. It’s not supposed to be a yeast sauce, after all. Make Ratatouille instead never had one complain about it.
How dare you!?! Everybody knows that spaghetti is better.
If you’re talking about the box, understandable. If you’re talking about actual mac and cheese, maybe you just don’t know anyone who knows how to cook.
Ah yes, the culinary skill needed for making macaroni with cheese
You’d be surprised There is a definite difference between Mac and cheese from someone who can cook vs someone who can’t
Ofcourse you can mess up the basic like the milk and butter ratio and for more advanced stuff you can always have add ins like more cheese or some seasoning
Hell have you ever had Mac and cheese with some caramelized onions. Idk if I’m crazy for that but damn it’s good
That’s kind of my point…if you can’t manage a decent mac and cheese, you pretty much can’t cook at all.
I just don’t feel like there’s any cooking skill involved in making macaroni and cheese to begin with lol
Well, I mean, I can think of several different variations of a stovetop version (bechamel, the sodium citrate, or the condensed milk version that’s been gaining popularity), a question of whether to bake it or not, endless add-ins, choices of cheese to use, choice of pasta to use. Making a bechamel without lumps is not hard but it does require some knowledge of basic technique. And it is actually conceivable that someone would use fresh pasta, which is a whole different ballgame. So while macaroni and cheese in its most basic is not at all a difficult dish it leaves tons of room for putting a personal spin on it…which means it has plenty of ways it can go wrong, too. I’ve certainly had plenty of disappointing mac and cheese in my life, sometimes at restaurants that really should be able to do better.
…you’ve ordered macaroni and cheese at a restaurant?
do you… think restaurants don’t have macaroni and cheese?
They don’t where I live. It just doesn’t seem like a restaurant-y thing to me.
Yeah? Fancy baked mac and cheese isn’t uncommon at all, sometimes dressed up with stuff like lobster and truffle oil, or sometimes as some sort of baked Wisconsin three cheese deal with crispy bread crumbs. Or it’s a staple side at BBQ restaurants, and a lot of people people will judge a place harshly on its quality. I’ve also seen a lot of fried mac and cheese wedges on pub menus (which I do not recommend, just fill your wedges with cheese instead, the extra carbs add nothing).
Who says Mocoroni?
Who says Mocoroni?
You apparently ?
Are you from a reality that pronounces parmesan parmeesian, by any chance?
honestly this stands.
You deserved it. Whoever you are.
Yeah, justified.
It smells like feet, or used socks. Can’t stand it.
Leave the socks or feet out of your macaroni and cheese. It will make a world of difference. Only requires macaroni, butter, flour, milk, cheese, seasonings.
It is really good though guys
you can stay
The sound is the best
Warranted
We do add various cheeses to our pasta and it tastes good. It’s usually just a quick and easy meal but it’s nothing special.
Not sure how mac and cheese (not the box stuff) could be much different. Although, I’ve never had a meal that would be specifically called mac and cheese.
I can’t understand why Americans love industrialized cheese so much. It’s horribly, full of salt. Unbearable!
I can’t understand how non-Americans have gone their entire lives without witnessing macaroni and cheese that exists outside of Kraft.
Don’t kid yourself. Many of us make our own with real cheese.
So do many Americans, and yet I didn’t invoke their name first.
But was the cheese made in America?
Checkmate American.
Maccaroni and cheese were really meant to be Käsespätzle but for some reason didn’t.
There is a place nearby where you can buy 5 boxes of Kraft Mac & Cheese for $5. Used to be a box for $.50-75.
When your next stubbed toe could require you to sell an organ, cheap Kraft seems perfect.
2010 Honey look, KDs on sale it’s $.50 a box 2019 Honey look, KDs on sale it’s $.50 a box 2024 Honey look, KDs on sale it’s $1.75 a box
brother I’m American and I didn’t even know you could buy waffle maker machines until a few months ago, I thought they were all frozen
They have unlocked the secrets of the waffle melange!
It puts the homemade chilimac into the waffle iron
You deserve the hose for this, because now I can’t stop thinking about it.
Need more context: Are you also 15? If so then this might be acceptable anywhere.
But… how’d you think the got made? Had you never had a decent one at a restaurant?
But isn’t that the most popular one?
It’s cheap.
Yeah but it’s the most popular one right?
What’s your point?
If it’s the most popular one then it makes sense others would of course associate you with that one.
The most popular boxed mac n cheese, again boxed mac n cheese is not the only kind to exist.
That would be like associating all Ramen with ‘Top Ramen’. Does that put in perspective how wrong* what you’re suggesting is?
*Edit: I’m trying to be nicer.
because we grow up on it. it’s a comfort food.
like mcdonalds and all that other super process crap.
It’s like Oreos. I think it’s things that are cultural. You probably can’t get into it once your taste has already been shaped. But if you grew up with it, it’s different. We probably all have such things at home. Although typically not from the horrifying US big food conglomerates, which maybe makes them a bit less atrocious.
Wait, Oreos are actually bad?
I found them atrocious, but maybe it’s me. The cookies don’t taste like anything really identifiable, the paste is just sugar.
A good macaroni cheese is built from a roux, and uses several cheeses to get that flavour.
With that being said, I don’t get why Americans lose cheese so much. It’s fine, I guess? I would much prefer most other pasta sauces over cheese, because cheese alone is just a bit bland.
don’t worry, you can still melt some cheese on top of the “other pasta sauces” to get the best of both worlds.
Make yourself some home made Mac and Cheese someday. Then make sure to burn the recipe so you can save yourself from that daily temptation.
Edit to add, whatever you do. Don’t add chili. Real ChiliMac is a level 5 paranormal entity that will haunt you the rest of your life.
i mean, there’s a game that’s worth not playing
Why’s that?
It was a lot better in the past before Epic bought Psyonix. Now enshittification is in full swing. Competitive integrity is dead. Smurfs in every queue, 30% of games. At higher levels you may deal with DDoS, Bots, or the enemy car is literally invisible. Epic simply doesn’t care about this game outside of advertising for Fortnite.
Yup. Shit’s out of control now. Can someone just make an equally competitive car soccer game to act as a competitor?
they have a point and they shouldn’t be asked to apologize for it
Blocked and reported
That’s a soft take…
*clears throat*
macaroni and cheese utterly disgusting, nothing about it is appetising, the consistency of it is remarkably similar to the consistency of sewage, it smells like concentrated foot sweat and I dont know how it takes an amazing tasting product like cheese and turns it into the this horrifically vile tasting slop, but that right there is proof of Satan’s existence.
I understand
You are entitled to your incorrect opinion.
I love that your username is just “dumbass”
Cheers! I thought it cut right to the point of who people are interacting with and hopefully they don’t take me too seriously when I say dumbass things.
I have ALWAYS hated mac and cheese. Anyone I’ve ever told this to is like “hOw CaN yOu NoT lIkE MaC aNd ChEeSe!!?? It’S aMaZiNg!!” I’m sure my dog thinks dogfood is amazing. But you don’t see me eating it.
Wait…are you living in a society of humanoid dogs?
My favourite line is " ohh you haven’t tried mine yet!" No I haven’t and its because I hate Mac and cheese!
It’s alright. Sometimes. I have a personal mission to try many versions of various things, and Mac & cheese is one of those dishes where everybody has their own special way of doing it. Even if it’s just a box of Kraft, nearly everyone has their own way of preparing it.
Nearly every homemade Mac n cheese I’ve had is edible but not enjoyable.
i like to add cheese to mine and it makes it super creamy and tasty i also dont buy Krap brand.
