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Can I get /ck/'s best macaroni and cheese recipe?
My sister asked me to cook some for her tomorrow and I wanted to go all out since she really loves that dish (no hate,she's just a kid).

Any tips to make some damn good mac and cheese?
>>
>>10134167
>go store
>get kraft
>follow directions
>>
>>10134270
Whoa slow down there Mr. intricate. Could you mind simplifying that?
>>
1: add mac
2: add cheese

wa la
>>
>>10134167

>inb4 over 9000 replies saying to make bechemel

Make a basic liason with heavy cream and egg yolk, add cheese(s) of your choice, season to taste, toss with cooked pasta.
>>
>asking for a friend
seems legit!

Up the ante and make carbonara.
>>
Make a roux
add milk or cream
Add a good amount of sharp cheddar or w/e
Add macaroni noodles
bake??? Or don't it's your dish do what you will
>>
How old is your sister?
>>
MORE MACARONI
>>
I've got a nagging suspicion that thread is made ever so often because some European is trying to recreate American macaroni and cheese.
>>
>>10134337
kek
>>
>>10134167
>cook noodles and drain
>return to pot and while still hot...
>add just a splash of milk
>and slice upon slice upon slice of american cheese
>adjust consistency with more milk or cheese
>adjust salt if necessary
>>
Whole Milk 837g [or maybe a good beer]
Sodium Hexametaphosphate 36g
Ground Nutmeg 3/4tsp
Ground Mustard 1/2tsp
Smoked Paprika 1/2tsp
Allspice 1/4tsp
Saffron 6 strands
Salt 1/2tsp
>put in pot, blend with immersion blender
>bring to simmer

Asiago Nero 225g
Aged Gouda 180g
Gruyere 135g
Goat Cheddar 135g
Fontina 135g
Emmental 90g
>cut that shit up and add to pot, stirring as it melts
>use immersion blender again

Water
Radiatori Pasta 500g
>boil that shit, al dente

Applewood Smoked Bacon 16 slices
>fry it til crispy
>pat with paper towels so it isnt greasy mess
>chop it into bite-size pieces

Granny Smith Green Apples, 2 large
Unsalted Butter 2tbsp
Brown Sugar 1/4cup packed (forgot weight)
Ground Cinnamon 1tsp
Ground Nutmeg 1/4tsp
Ground Cloves 1/4tsp
>cut apples into little pieces
>melt butter in skillet over medium heat
>toss apples with sugar and spices
>add apples to skillet until they're tender

>put radiatori, cheese sauce, bacon, and apples in casserole dish
>bake at 350 for about 30min.
>top with parmesan cheese
>either bake or broil to finish the parmesan

wa la, op. it's the best mac and cheese of my life.
>>
>>10134411
Omg you fuckin retard
Youve been waiting all day for this moment.
Guess what... Its for a kid. A kid girl.
She will hate your mac n cheese
>>
>>10134167
>sister
pics or it didn't happen
>>
>>10134167
>sister
pics or it isn't fappening
>>
>>10134167
>sister
Pics or i isn't fappening
>>
>>10134420
dont make shit kids
>>
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>>10134167
>sister
pics or it isn't satisfactory
>>
>>10134420

>A kid girl

What did he mean by this?
>>
>>10134167
I got you OP.

You need flour, half and half, macaroni, butter, panko crumbs or crushed croutons, and then a bunch of cheese.

I'll explain which kinds you could buy after the cooking lesson.

What you're going to do first is make a blonde roux, which means a butter+flour sauce. To do that, take 1 stick of butter (I'd recommend getting one of those 'Kerrygold' brand sticks, 8oz. is about $3.50, but it's the best tasting butter for a slightly higher price), let it melt in a pot on medium heat, and then a half cup of flour and whisking it -very quickly- over medium heat until it mixes together. At this point you can add 1/4th a cup of half and half and whisk that quickly into the mix as well. Then you start adding shredded cheese, 24 oz. total., so let's talk about what you want for a second.

The best mix of cheese would probably be 8oz. sharp cheddar or english cheddar, 8oz. gruyere, and then 8oz. gouda or swiss.

Since it's for a kid I'd say do 16 oz. sharp cheddar from Wisconsin and then 8oz. gruyere. If you can't find it, don't worry, just do all cheddar and call it a day, or some colby-jack as well. Make sure you get cheese that isn't pre-shredded, it's coated in starch to prevent it from sticking which you don't need because the macaroni provides it.

So after you stir in the h&h, gradually add fistfulls of the cheese and stir it in until it's incorporated, then add in your macaroni noodles and toss it together. Put it in a dish, dust the croutons or panko on top, and bake in the oven at 400 degrees until it's golden brown on top.

https://www.youtube.com/watch?v=rqYT9eMxr-o

This is a basic demonstration of the same thing. It's not super hard. Enjoy.
>>
>>10134333
>>10134394
>>10134411
>>10134490
Thanks a lot for the answers, truly appreciate.

>>10134420
Actually she's a frog and is very used to eating "adult" types of food. Especially regarding cheese. She loves parmesan and goat cheese for instance
>>
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>>10134420
>a kid girl
>>
I tried to boil pasta in milk instead of water and the result was pretty nice, really creamy and perfect for mc n cheese.

Am I a degenerate?
>>
>>10134167

easy one pot method:

boil 2 cups of macaroni until slightly underdone,
drain out water
add 1.5 tablespoons of butter & stir until melted
add 1 tablespoon of flour & 1.5 teaspoons of mustard powder & stir until coated
add whole milk until level is an inch below the top of the pasta
put back on the heat & stir until thickened
take off the heat & add 2 cups of whatever cheese you want to use, stir until melted
add in diced onions or bacon or whatever you want to add
transfer to serving bowl or dish
grate cheese all over top
sprinkle with breadcrumbs
grill until golden brown
>>
>>10134689

boil it in sodium citrate, ass mucus and cum.
>>
>>10134758
Where can I get some decent mucus
>>
>>10134803

Drink a lot and develop an anxiety disorder. You'll be all set.
>>
>>10134270
This. Just add Parmesan cheese and shredded Mexican cheese blend. Crush A bag of lays, sprinkling the layer all over the top. Drizzle with truffle oil and put in oven for a few mins. Take out and enjoy.
>>
>>10134411
Jesus Christ, Anon, it's just mac and cheese.
>>
>>10134167
Goggle Martha Stewart's baked mac and cheese it is literally the best I have ever had
>>
>>10134411

>Sodium Hexametaphosphate
>Potentially lethal amounts of some strange chemical
>Mac and Cheese
>>
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tips on how to achieve pic related?
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Can I put some cordon bleus inside my mac and cheese
>>
>>10134167
There’s no “best recipe” but there is a simple guideline and you turn it into whatever you want it to be

>make a bechamel sauce
>melt in your desired cheese
>cook desired noodles al dente
>mix noodles with sauce
>add in anything you like (I like sautéed onions and peppers, maybe some jalapeños)
>add spices
>put in a pan
>add cheese on top
>add breadcrumbs if desired
>bake until the top is golden

You can add shit like bacon into the mix and cover the top, you can like the top with pepperoni before you cover with cheese, or mix in whatever you like. The best Mac & cheese will be the one with your favourite stuff in it. Don’t be afraid to experiment. You can add taco or chilli seasoning and make it fajita themed, or spicy, I dunno, do whatever the fuck you like. It’s pretty damn easy.
>>
>>10134971
sounds nice indeed
>>
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>>10134167
sauce: https://southernbite.com/easiest-one-pot-mac-cheese/
>>
Applewood smoked gouda mac is my fuckin jam.
>>
>>10135124
Start with macaroni noodles, then add FUCK IT.
>>
make standard macaroni and cheese - add the ingredients the box calls for, including cheese powder. add an andouille sausage and diced onions with the mac and cheese in a glass baking pan, then mix around. make a standard roux using pepperjack - or sharp cheddar - top with panko bread crumbs and bake for ~30 mins @ 350.


it's really good, but I don't have it too often considering it's pretty fatty.
>>
1:1 ratio of macaroni and cheese

2 cups of cheese:

1 cup mild cheddar
1/2 cup sharp white cheddar
1/2 cup gruyere
>>
>>10135719

>make a standard roux using pepperjack

Uh, wut?
>>
>>10135757

make a roux, mix in whole milk, then once that is browned, mix in shredded pepperjack cheese.

I just don't remember the ratio and I'm on my phone, not at home.
>>
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>>10135812

That's called a morney sauce, dum dum.
>>
>>10134333
>>10134411
>>10134490
>>10134738
>>10135494
>>10135812
Thanks everyone, I followed some of your advice, made a béchamel and kept it simple by drowning the mac in different cheese (especially cheddar). She said she wanted to keep it simple and focused on cheese.
She said it was "beautifully delicious".

With some luck I'm getting laid tonight
>>
>>10136159
>With some luck I'm getting laid tonight
Aren't we talking about your sister here? Hot
>>
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>>10134905
This sounds good actually
>>
>>10135878
Is that the same as mornay?
>>
>>10136287

No, that's a type of eel.
>>
>>10135878

cooking isn't like magic, nigga. I don't have to say the right word or phrase to make it taste good.
>>
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>>10136304
>>
>>10136321

>make a standard roux using pepperjack

I made a typo when I misspelled mornay; what you wrote made it sound like you had no clue what the fuck you were talking about.
>>
>>10134167
You can make my mom's recipe. Cube Velveeta, boil noodles, combine. It's shit, but it's lazy.
>>
Aren't Mac and cheese a black people/soul food dish?
>>
>>10134167
When you make the roux/sauce, instead of using milk, use evaporated milk. It's much creamier and richer, and is the secret to Mac and Cheese.
>>
Every time this question is posted I make this same reply. I've used this recipe dozens of times. It's basic, baked mac and cheese.

http://www.bbqdan.com/recipes/macaroni_cheese.html
>>
While I'll certainly eat a good mac and cheese made with bechamel, the best mac and cheese is made with a custard base.
>>
>>10137553
This faggot knows.
>>
Kässpätzle is what mac and cheese is supposed to be. I'd prefer shitty Kässpätzle over good mac and cheese any day, and you would, too, if you weren't an anglo.
>>
>>10137553
Can you still call a custard a custard if it's broken beyond oblivion?
>>
>>10137884
No need to be rude. If you know more than someone, educate them, don't shame them.
>>
>>10137884
Just looked it up, I know exactly where to get these noodles, and I have tons of gruyere on hand, I'm so making this tonight.
>>
>>10138021

>if you know more than someone

He doesn't "know more", he's just a europoor who's never left his village and gets offended when people eat anything other than the dozen dishes he grew up with, exactly the way that his mom made them.
>>
>>10134167
amounts are just eyeballed:
Chop up some onion and throw in pan with a hunk of butter. When the butter is melting add like a cup of cream and several splashes of white wine. sprinkle in a little bit of something spicy (like chipotle powder) not enough to actually be spicy but enough to have a little flavour in the background. Melt a handful of non-stringy cheese like old cheddar and stir a fistful of flour into it. dump your cooked noodles in and there you are
>>
>>10138037

I'm too drunk to even begin pointing out everything wrong about this.
>>
>>10138047
;^)
>>
>>10134167
Ignore all posts telling you to make a bechemel or to use a roux
http://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html
>>
>>10134411
>Whole milk (Terrible for you) 29g of fat, and 19g of sugar)
>6 cheeses at 15g of fat
>500g of fucking pasta at 40g per cup
>Adding shit like bacon and fruit for no reason,. just a shit ton of carbs and tons more fat
>MORE cheese to top on despite already having 6 in the sauce

HOLY DIABETES AMERICA!
>>
>>10135812
>>10135719
>make a standard roux using pepperjack
>mix in whole milk, then once that is browned

What the fuck are u doin nigga
>>
>>10138081

It's mac and cheese...
>>
Non meme recipe:

>Heavy cream, make a beschemel, Add in aged irish cheddar and stir frequently
>Toss in some black pepper, and a bit of lemon juice along with bits of crushed parsley
>Celetani pasta, Semolina based, dry.
>Toss noodles into a pot of boiling water, boil till al dente.
>Pour pasta into seperate saucepan, Drizzle a bit of white truffle oil or white wine, with a splash of kalamata oil Add mushrooms to the mix for some more flavor
>Add garlic, oregeno and some basil
>Fry and toss for about 2 minutes to get the marinade mixed in with the pasta
>Drain the oils and pour cooked pasta into a bowl/onto plate
>Top with beschemel sauce
>dust grated stilton (or any hard cheese) over the top
>Garnish with parsley stem for pretentious presentation

Wa la.
>>
>>10138129

>non meme
>first step: make a beschemel
>wa la
>>
>>10138126
Mac and cheese is Cheddar cheese and noodles. High carb but low fat. what you made is death on a plate with unnescessary additions, (Who the fuck puts APPLES in pasta?!) Also WHO EATS 500g OF PASTA? THAT SERVES LIKE 8 PEOPLE LOL
>>
>>10138006
How would it be broken beyond oblivion? Surely people know how to make a custard.
>>
>>10138148

I didn't post that; just pointing out how stupid it is to break down the nutritional value of mac and cheese.

Also, mac and cheese isn't just cheddar and noodles - did you even read the thread?
>>
>>10138164
>Cheddar powder mix
>Noodles

Oh I'm sorry, I forgot water. My mistake. Fancy mac and cheese is probably the most millenial hipster thing ever. Just eat it as it is like WOW.
>>
>>10138174
jesus christ you sound like a faggot
>>
>>10138174

>powder mix

Nobody but children make mac and cheese using a powder mix.
>>
>>10138190
Nobody but children make mac and cheese
>>
>>10138194
That's absolutely untrue. You probably think that because your mommy only made you Kraft powdered mac and cheese as a child.
>>
>>10138243
My mom wasn't white trash, so no.
Mac and cheese is babby-tier "cooking", regardless of how fancy the ingredients you use may be.
>>
>>10138382
That's a pathetic excuse for insulting a dish that kings, queens, governors, and people much smarter and richer than you have eaten and loved. You think you're a good cook, but you're not.
>>
>>10138382
jesus christ you sound like a faggot
>>
>>10138424
>insulting a dish
It's a basic and childish dish, how popular or tasty it is is irrelevant
>>
>>10138451
>childish
How? How is that any more "childish" than crepes, quiche, braised meats, grilled steak, or any other number of simple dishes? You're just a low-rent faggot, sir. Only a real bougie fuck would say something like that.
>>
>>10138030
post result

if you dare
>>
>>10134167
Kids only like bland flavours so if you really go all out shell probably just play in it and then dump it on the floor.
>>
>>10134167
Use 5+ year old sharp cheddar if you can find it and can afford it

Cook the noodles al dente then bake them in a casserole dish with the cheese sauce and a spinkling of panko and/or Parmesan
>>
mac and cheese
+fried onion
+garlic
+blue cheese

can't go wrong
>>
>>10138533
>blue cheese
why not any other type of cheese?
>>
>>10138582
green or red cheese would be fine too
>>
make pasta, slightly under al dente
make bechamel, add dry white wine, gruyère, strong cheddar/Lancaster cheese
add paprika, chili flakes and Worcestershire sauce to bechamel mix
assemble in pan and add Gouda slices on top (important for presentation, as the cheese mix below will look "dirty")
bake until Gouda is browned

result is a rich and intensely savoury mac and cheese
>>
>>10138074
I have that book (The Food Lab) and I've actually made that. It was quite good. That said, there is nothing wrong with using a roux. It's pretty different and that difference can be desirable depending on what you're doing. The author of that has a baked mac and cheese recipe that starts with a bechamel sauce. I haven't made that yet though.
>>
why the fuck would you deliberately take a 40 minute maximum job and make it a two hour ordeal
also
>condensed milk
>>
>>10138037
do you smoke meth?
>>
>>10138632
>slightly under al dente
Yeah, my first times I didn't think about that detail, and I ended up with a cake of cheesy pasta glued together
>>
BLUE CHEESE OR GRUYERE AND BACON CRUMBLES
DO IT FAGT
>>
>>10134337
9
>>
>>10138582
other types of cheese don't taste like blue cheese and it's creamy
>>
>>10134167
obviously start with a bechamel and add whatever cheese you want, but make it very cheese heavy for the amount of milk. make sure you take it off the heat before adding cheese to avoid it breaking. I've had a lot of luck with the main flavor being a 2 year sharp gouda mixed with other less flavorful cheese.
>>
>>10134411

Why is everyone hating on a guy who actually tried to be helpful by sending an original, detailed recipe?

I'm not convinced by the apple part but would try desu
>>
>>10137553
mon nègre

pls post recipe
>>
wtf is a bechamel?
>>
>>10138129

>beschemel

I actually laughed out loud
>>
>>10138923
an actual frog who lives up to his culinary heritage?
>>
>>10138927
Seriously?
If serious, read the thread, tons of posts describe how to make one
>>
>>10139162
Thanks for making me re-read the entire thread. Not one post describes how to make one, although about ten posts say to make one.
>>
>>10138927
blonde roux plus milk
>inb4 what is a blonde roux?
equal parts butter and flour slightly cooked together in a pan
>>
>>10139244
thanks
>>
>>10134270
No seriously this because trust me kids dont appreciate good cooking, they actually prefer bologna sammiches and boxed kraft and all that kind of shit
>>
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So did OP bang his sister or what?
>>
>wa la
Every time.
>>
>>10138927
>he doesn't know the mother sauces
Fucking end yourself
>>
>>10139532
I know your mother's sauce, if you know what I mean
>>
>>10139544
You should get tested
>>
>>10138927

It's like Bassamel but without all that Bass.
>>
>>10139532
soz mate i thought this board was for people of all levels of expertise to discuss and learn about food and cooking
>>
>>10139564
What made you think that, newfag?
>>
I'm your man, nigga
No need to thank me
>>
>>10139590
the content posted here in the last 8+ years
>>
>>10139603
If you've been here for eight years why haven't you picked up the mother sauces?
>>
Yo, Escoffier comin'...
>>
>>10134362
Why would he want to copy that shit?
>>
>>10139594
>>
>>10134167
>maccaroonis
>cheese
>make sure no veggetables contaminate
>>
>>10139611
those aren't the kind of sauces posted in /alck/ and various other threads

until recently i was more about food than cooking
>>
>>10139670
>he didn't learn to make a good veloute from dying drunks
>>
wtf is a veloute?
>>
>>10139684
Google the mother sauces, dumbfuck.
>>
>>10139698
i actually started doing that an hour ago, i was winding you up.
>>
>>10139706
It's okay as long as you're learning something.
>>
>>10139698
>mother sauces
literally redd1t core
>>
>>10139787
Not that guy, but that's what they're called, mouthbreather. The absolute state of /ck/........
>>
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>>10136304
>>
>>10139427

Asking the real questions here
>>
>>10138148
You're a fucking imbecile for thinking carbs are healthier than fat, but it's ok, stick to your 30 year old nutritional knowledge.
>>
>>10134167
Easy-peasy!

0. open box of macaroni, stare in horror at the little carbohydrate bombs that want to give you diabetes, pour into garbage, recycle the box like a good citizen of the planet
1. get yourself a big head of cauliflower and cut into florets
2. boil some water
3. dump florets into water and boil for five minutes
4. remove from heat, drain, and put cauliflower into a baking dish
5. pour some heavy whipping cream into a saucepan.
6. heat it until it starts bubbling around the edges
7. crumble enough aged cheddar into it to make you doubt your sanity
8. stir while applying gentle heat until the cheddar dissolves into the cream
9. crumble yet more aged cheddar into the sauce mix
10. continue to heat and stir until this batch dissolves also
11. optionally throw in some thickener and heat until the sauce thickens
12. take off heat
13. press and drain the cauliflower some more
14. pour the cheese sauce over the cauliflower
15. optionally throw some more cheese over the top
16. optionally sprinkle something a little crunchy and keto-approved like chopped almonds on top
17. bake at 400F (200C) for 20 minutes
18 remove from oven and let cool
19. eat and enjoy!
20. wa-la
>>
>>10139787
jesus fucking christ
>>10139834
This place has really gone downhill since mooticles abandoned us.
>>
>>10140430

You've never cooked anything in your life, have you?
>>
>>10134411
>Sodium Hexametaphosphate 36g
Holy fuckballs Batman this is like eating Tide Pods.

https://www.ncbi.nlm.nih.gov/pubmed/11766135

>Final report on the safety assessment of Sodium Hexametaphosphate
>
>Rats fed 10% Sodium Hexametaphosphate had pale and swollen kidneys.
>Sodium Hexametaphosphate was a severe skin irritant in rabbits

Yeah I want pale and swollen kidneys.

>No reproductive or developmental toxicity was seen in studies using rats exposed to Sodium Hexametaphosphate

Good news, everyone!
>>
>>10140450
I make that recipe once or twice a week. In fact, I entered it into the /ck/ monthly challenge that Numbaz was running late last year.
>>
>>10140430
Oh, I forgot, I usually also sprinkle some paprika on top before baking. I don't use mustard (despite most of the "British cauliflower cheese" recipes calling for it) because I don't like the taste of it in this recipe.

You can salt the water that you boil the cauliflower in if you want. The cheese I use has enough salt in it (just like >>10140450) that it's not really necessary for me.
>>
>>10136159
I am not offended by lolicons, but I am disgusted by people that would fuck anyone that likes mac & cheese that much. Fuck a loli with better taste.
>>
>>10140430
ketocucks amuse me
but that does sound good
>>
kraft mac and cheese and a can of tuna fish in water
>>
>>10140459
>10%
>>
>>10138148
>Also WHO EATS 500g OF PASTA? THAT SERVES LIKE 8 PEOPLE
8 people do you dumb fuck
>>
>>10140516
I mean, it's literally just substituting a naturally grown vegetable for a highly processed carbohydrate food product. There's literally no other difference.

The vegetable was probably the original, too. It's traditional Britbongistani cuisine. It's healthier for you. But go ahead and get diabetes, it's your life.
>>
>>10140439
Agreed.
>>
>>10140516
Cauliflower cheese has been a thing forever, especially in Britian, but my southern grandmother used to make it all the time, and I've been making it (occasionally) my whole life.
>>
fucking white people smdh so sick of yall
>>
>>10140632
Boofuckinghoo
>>
>>10140689
Go back to your containment board

>>>/pol/
>>
>>10140728
Go back to your safe space, crybaby.
>implying anyone who thinks you're stupid is from /pol/
>>
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>>10140632
>>10140689
>>10140728
>>10140739
>>
>>10138036
I love you.
>>
>>10140632
t. someone who wouldn't dare share his race
>>
>>10140632
the irony, lmao
>>
>>10140523
>36g

A normal amount in an entire block of cheese is on the order of 0.1g
>>
>>10138036
>you'll always be American
>>
>>10141292
Almost a day later and this is the best you can do?
>>
>>10141141
I’m assuming it was a typo, but it’s still nowhere close to 10% consumption
>>
>>10134167
the difference between a $1 box of kraft mac + cheese and the $20+ of ingredients people in this thread would like you to buy is nowhere near worth it.
>>
>>10141825
That's a bald-faced lie. You have awful taste.
>>
>>10134167
Stewed tomatoes are the key to a good mac-n-cheese. It's about dat acidity to cut through the creaminess.
>>
>>10138424
Lol larping to troll your own people
>>
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>>10142376
>>
>>
>>
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>>
>>
>>10134466
He had to specify age so that you know he's definitely trying to seduce and fuck her.
>>
>>10142392
Fucking animals
>>
>>10134317
Does it matter what kind of Mac? All I have in the fridge DeMarco.
>>
>>10142397
>potatoes, carrot, onion
>cashews
>onion powder
>somehow this equals cheese

fucking vegans
>>
>>10134167
>Make a béchamel
>Add cheese
>Add pasta
How is this difficult?
>>
>>10142376
What if I use a swiss cheese blend instead of cheddar?
>>
>>10142486
The world ends
>>
>>10142340
You live in your own little bubble, don't you?
>>
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>>10142486
>Using scandanavian cheese with southern pastas
>>
>>10142388
That all is good, but it would have had a much better texture if they would have tempered in 2 eggs.
>>
>>10142392
That's not even worth the trouble.
>>
>>10142525
>swiss
>scandinavian

nigga you ever look at an atlas?
>>
>>10142392
Mac and cheezza
>>
>>10142490
>>10142525
I'm gonna do it, and there's no way you can stop me.
>>
>>10134411
>>10138906
actually, now that you mention it, im not convinced about the apple part either. i think the recipe should actually just be the plain apples cut up and not caramelized. might've mixed up the apple part with another recipe.
>>
>>10142525
Swiss cheese is not Swedish, ma'eighty.
>>
>>10139427
I also wish to know this.
>>
>>10140459
you can swap with sodium citrate then. also keep in mind, the recipe yields a fuckton of mac and cheese, and the ewww scary chemicals part accounts for something like 3%. don't eat it in one sitting anyway.
>>
>>10142600
There's that Swiss style mac and cheese that adds apples. I unfortunately can't remember the name, but it's damn tasty. Apples go beautifully with cheese.
>>
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>>10142632
Are you sure you don't think about potatoes?
>>
>>10142632
>Apples go beautifully with cheese

Congratulations, you just qualified as a 17th century nobleman's cook
>>
>>10142663
Yeah, but some recipes also use apples or eat it with apple sauce. But you're right, it does have potatoes in it.
>>
>>10142668
>implying that's a bad thing
Enjoy your Stouffers.
>>
>>10142401
This is nice with some pineapple
>>
For me, its the Winco® Spirals and Cheese
>>
>>10142401
eeww
>>
>>10134411
>no carmelized onions
dropped
>>
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>>10142965
i got ya onions
>>
>>10142965
>>10142992
fried onions>caramelized onions
>>
>>10142965
just havent tried it that way yet. im inclined to agree with this guy though >>10143523
>>
>>10142992
>toasting the bread
>>
>>10142992
That literally looks like a x y of z.
>>
>>10143893
>sucking the dick
>>
>>10142992
Wouldn't that be inedibly chewy?
>>
>>10143523
with apples? you're drunk
>>
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Can I some with pic related cheese? Is it going to be vile?
I finished my gruyère yesterday and it's the only cheese I have left in my fridge
>>
>>10143959
You need to eat some baby back ribs. Go acquire some now. We'll wait.
>>
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>>10136159
>With some luck I'm getting laid tonight
never change, 4chan.
>>
>>10141377
Doesn't really matter, it's still an enormous amount of something that damages your kidneys. Doing it one time? Ok, maybe they'll heal. Doing it repeatedly? You're going to end up on dialysis.

Better to simply NOT EAT POISONS. You won't notice any real difference in the recipe.
>>
>>10142392
>>10142409
Seriously, what Amerilard came up with this? Oooh, I know JUST what a plate full of macaroni needs, a PASTRY CRUST on top of it! Just KYS, oh wait the diabetes will do that soon enuff nvm.
>>
>>10142628
How about citric acid? I have a fuckton of that for cleaning lab glassware.
>>
>>10145551
will not work
>>
>>10134270
If you have to do this, please don't follow the directions and boil the pasta for the full 8 or 10 minutes or whatever it is. Only go 5 or 6 minutes on the macaroni, that way it will still have some backbone and won't become yellow cheese pudding.
>>
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What is the best cheese for mc n cheese

And why is it the absolutely based and superior cheddar?
>>
>>10138081
thiknking fat has something to do with diabetes geeez you amerifats are really retarded.

salt is not killing you
sugar is not baad for you
fat is not bad for you
omega 3 and omega 6 fats are a myth the one is not better than the other. jesus christ please read some papers
>>
>>10147527
but soy makes you gay
>>
>>10146437
Multiple cheeses are needed
>>
Mac and cheese is the epitome of memefood
>>
>>10148076
No, its not.
>>
>>10148094
it is though
>>
>>10148076

stop using tard words and you'll stop being treated like a retard.
>>
>>10148715
No, it's not. You are wrong. You need to deal with it.
>>
>>10136282
you can also go upscale and use the fancier kinds of boxed mac (Annie's is the best, or Trader Joe's store brand if you have one) but even with just Kraft it's REALLY fuckin good
>>
>>10134270
Get great value you mean. Same taste. Save almost half the money.
>>
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Ronnie's Mac and Cheese
>>
>>10134919
>jeez an informative post
if this stuff baffles you then you are better off on /b/ or whatever upvote website you came from

>>10138148
>>10138126
take your autism pills

>>10138906
because newfags think their shitty 2 second opinion is for some reason valuable. same people who can't watch videos over 5 minutes.

>>10140459
your posting form is horrible
>>
Mac and cheese is a nigger dish
>>
>>10145725
Magnesium citrate? I could use a good shit.




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