Dear amerifats, what's an easy, lazy mac & cheese recipe?All the websites I check tell me to put flour, is this a real thing
>>21108251Yes. You're basically making a cheese roux to mix into your pasta. Needs to be thick, not watery.
>>21108251try the Swiss version insteadhttps://www.littlezurichkitchen.ch/alplermagronen/
>>21108258Allright, guess it's more complex than just pasta and cheese. thanks
>>21108251>Europoor doesn't even know what bechamel is How far you people have fallen, that we must remind you of your own culinary techniques. Pathetic.
>>21108259nah, go for the Swabian version
>>21108251You can make an extremely lazy mac and cheese by simply putting pasta in a bowl with milk and shredded cheese, and continually microwaving/mixing it. It's going to be a sticky stringy mess but if all you crave is some cheese noodles it can do
>>21108251>All the websites I check tell me to put flour, is this a real thingThat's because you are looking up baked mac and cheese like a retard.
>>21108251TODAY IM GONNA BE SHOWING YOUUUU HOW TO MAKE MY EASY, CHEEESY BAKED POTATOOOES
>>21108251This is something I do:1. pour uncooked pasta into pot2. fill with water until water barely covers surface of pasta, just a couple millimeters3. boil until the water is all but gone; be sure to stir it so it doesn't burn4. pour in milk (a little less than the amount of water you added); the pasta at this point will still be firm and will absorb the milk so don't think you're adding too much5. let pasta absorb milk until it's to a firmness of your liking before adding cheese to thicken remaining milk Perfectly cooked, lazy, easy mac and cheese every time.
>>21108251I got you buckaroo>4 cups shredded cheese of your choice, I usually do some kind of 5 cheese blend>1 box of elbow macaroni>salt/pepper/dried italian seasoning>2 cups whole milk>3 tsp of minced garlic>1 stick unsalted butter, sliced into portionsBoil and strain your pasta. Then in a pot add your milk and butter and slowly melt the butter into the milk. Once melted, add your salt and pepper, and seasoning. Then add 3 of your 4 cups of cheese to the pot and stir continuously until melted then mix in your pasta. Take a casserole dish and add the mixture and bake covered in foil at 375 for 30 mins. Remove and add your last cup of cheese on top and bake uncover for another 15 minutes and you're done. Proof of my mac from a few days ago
>>21108560Meant to say add the garlic in the same time as the s&p and seasoning
>>21108560>>21108562good shit, but I don't know if you could consider that a "lazy" recipe. OP is probably just looking for something he could cook up in twenty minutes or so.
>>21108570Ah I understand, sounds like that boy needs some boxed mac lol
Good mac and cheese needs a roux. Just fat and flower cooked a little. Learn that skill and open tons of other stuff, gravies and sauces,
>>21108251>Dear amerifats, what's an easy, lazy mac & cheese recipe?Just stick it in the microwave, fo sheezy muh weezy.
>>21108595Sorry, I meant to say>fo cheesy muh neezy
>>21108251Just order some Kraft Mac & Cheese from Amazon.
>>21108251buy stouffers baked macaroni and cheese. follow instructions to prepare. this is as good or better than 90% of baked macaroni and cheese recipes.
>>21108251>All the websites I check tell me to put flour, is this a real thingyes very common in baked mac and cheese.
>>21108251Here's my recipeMac + cheese
>>21108251Use the box mac, flour roux turns grainy if ur lazy. mix whisk the cheese powder and milk/butter on low low heat add one egg yolk add maac and then throw in some real cheese thank me l8r
>>21108277MACARONI AND CHEESE12 ounces small elbow macaroni, boiled in salted water until cooked but firm (mine took 7 minutes)1/4 cup flour2 cups milk (I used 2%)1 teaspoon onion salt12 ounces sharp cheddar cheese, shredded separated into 8 ounce and 4 ounce portions8 ounces mild cheddar cheese, shredded1/4 cup of melted butter
>>21109206Heat oven to 180C.Boil macaroni in salted water until firm but cooked. The macaroni will continue to cook in the oven so you want the macaroni to hold its shape and not become mushy.In a medium bowl, whisk flour and approximately 125mL of milk until blended. Add the remaining milk and onion salt.In a large bowl, combine the hot macaroni and 250g sharp cheddar cheese and 125g of mild cheddar cheese. Stir in the milk mixture.Pour into a 25cm X 25cm dish (or similar) which has been coated with butter. Sprinkle with the remaining 125g ounces of sharp cheddar cheese and 125g ounces of mild cheddar cheese.Drizzle with melted butter.Pop in the oven at for 15 minutes, then use broil function/broiler until golden-brown on top.
>>21108251>Dear amerifats, what's an easy, lazy mac & cheese recipe?Asking Americans for recipes is like asking Chimps for advance calculus Americans buy their food in boxes or get it delivered - none of them can cook. Maccarone cheese is a Bong invention (Oh no, perish the thought - it must be bland and boring, etc.) Mac and cheese is as American as Apple Pie . . .wait a minute!
>>21109283You're a bit late to the thread, and you sound like an autistic faggot. Go back to fucking Reddit
>>21108560that looks fucking delicious
I boil my pasta separately.For the cheese sauce I heat up condensed milk, 2 small cans, and shred a pound of cheese. I like to go sharp cheddar and monty jack, or maybe a sharp cheddar American mix. Maybe all American. I coat the shredded cheese in a tbspn or so of corn starch. Throw that in to the milk, then the pasta. Best to cook the pasta just under before adding it in and finishing it off in the sauce. Season with mustard powder, garlic+onion powder, dollop of Dijon mustard, salt and lots of black pepper.If I’m feeling fat and I usually am when cooking Mac and Cheese I cook a pound of bacon and build the cheese sauce in that same pan, keeping most of the bacon fat. Go the extra mile and fry some panko and with some seasoning and fresh parsley after it’s cooled. I don’t bake Mac and Cheese, it’s gonna be dry, we all know it, stop lying.
>>21108603Outed yourself and a vegan
>>21109283This. They have no culinary skill at all and are completely oblivious to the fact. You could ask them which variety of condensed soup goes well with the box mix.
>>21108277If you get some sodium citrate it basically is just pasta and cheese, though I recommend some additional flavorings like mustard, hot sauce and garlic/onion powder.
>>21108500I haven't tried it so I can't say for sure, but I imagine this would end up a greasy blob if you tried doing it with only sharp cheddar.>>21108560I don't understand the point of baking it. everything is already fully cooked by the time you put it in the dish. cooking it for another 45 minutes is just guaranteeing the pasta will be far beyond overcooked. if you want a crispy crust on top you can put it under the broiler for a few minutes or use a blow torch.
>>21108595Is this AI generated? Thanks StableMac!
>>21109283>>/x/
>>21108251Yes, using flour to make a roux is normal (especially for baked mac) but if you're wanting simpler and quicker just make it one pot, enough water to just cover the pasta and then add in some milk as the water boils off then add cheese once the pasta is tender. You use the pasta starches as a thickener and it works well enough.
>>21109606or just boil the pasta in milk and add cheese after pasta is tender and milk is thicc. WALLA!
>>21109376Condensed milk for Mac and cheese? Esplain
>>21109356Thanks chief>>21109457Doing the initial bake while wrapped in foil keeps ot from over cooking and drying. Thats why it's baked at such a low temp so it doesn't dry out, you want everything to melt slowly in and around the pasta, and then the full cup of cheese takes awhile to bake down and through the top of the pasta and get a homogenous layer on the top. I also didn't use any flour in my roux so it wouldn't be too thick while baking. This is what it looked like after baking while covered for 30 mins with foil before I baked the extra cheese on top
>>21109457>but I imagine this would end up a greasy blob if you tried doing it with only sharp cheddar.if you continually stir it as you mix in the cheese that won't happen, but it's good to but in more meltable cheeses along with the sharp cheddar
>>21108251Are you going to try and pretend making a roux is some weird american thing you dony have in your country?!?!?!
>>21109618>>21109376forgive me. I meant evaporated.
>>21108251of course theres the powder, but surprised nobodys mentioned with velveeta. with real cheese added and maybe some milk
>>21108251most anons won't tell you this, but the best mac and cheese in the world only has 3 steps1. Make Mornay sauce2. Make macaroni3. Mix
>>21109787it's not about being dry or not there's no way the pasta is still al dente after cooking for that long
>>21108251Milk, butter, 2 parts american cheese, 1 part some other good melting cheese (dealer's choice). The american cheese has citric acid, which is an emulsifier, so you don't need to make add flour or bake it. Use shells instead of elbow macaroni for optimal coating. Add buffalo sauce if you're feeling adventurous. Add ground beef for protein and chopped green peppers for a vegetable. I eat this three times a week.
>>21108292>>21108259Didn't ask
>>21110106>nobodys mentioned with velveeta.lol I had a random brick of velveeta laying around and started making mac and cheese with it.Went surprisingly well. but yea I always added whole milk and some fancy grated cheese.
>>21108251I usually do it one pan on the stovetop like this, takes like 10 mins.Grate 100g of any combo of cheese while cooking 100g of pasta. Strain pasta, then to the now empty pan add 90g of water and 4g of sodium citrate, bring to a simmer. Stir in cheese and keep stirring until its smooth and velvety. Add pasta back, combine and serve.You can do this without getting sodium citrate if you just use american cheese, but idk the proportions. Also play around with various spices while making the sauce, but its good without. I like a combo of smoked gouda and sharp cheddar.
yes
>>21108251Boil 4oz/Europoor Equivalent pasta in 50/50 milk and water, just covered. Don't oversalt because this is the basis for your sauce.Once it hits boil, add in 2-3 slices American cheese. The fake shit that is like rubber. Stir well.Add flavor like mustard, onion, etc.Grate 4oz/Europoor Equivalent of real cheese. Sharp, but not too mature.Once your pasta is tender and the sauce is just a little looser than your desired final thickness, take the pot off the heat, let cool for a minute.Stir in cheese. Let sit until edible.Wa la.
>>21108251flour is a main part of a roux, which is a base for most sauces.Something like butter + flour + cream (or milk or half and half), mix it all together well and heat it up, make sure the flour is mixed in well, when it reaches the right temp it will start to expand, then you add cheese to taste to make a cheese sauce, add more butter if it needs more savory. This is your basic cheese sauce. If you use parmesan cheese you now have alfredo sauce.
...Yes OP, macaroni and cheese does actually contain more than two ingredients
>>21108258Just milk and cheese. I've never needed flour. >>21108259I've used mashed potato flakes instead of regular potatoes before
>>21108251Lazy recipe:Boil pasta.Strain pasta.Grate cheese into pasta which will melt while it is still hot.Stir.
>>21108251>amerifats, how do I prepare this most simple of dishes?Grow up.
>>21112788Europeons genuinely cannot exist without 24/7 American assistance.
>>21112848It seems like it. It's weird, because American cuisine is dogshit. All of the """classic""" dishes are fucking pathetic. I don't know why someone would actively try and cook such monstrous abominations. OP may as well have asked advice on how to use cutlery, because they have no fucking clue - the same as cooking.
>>21112848>EuropeonsMac and Cheese is British, they where eating it before your country was invented.And don't assume that everybody here is USA or Europe.
