How healthy is this as opposed to other varieties of mac and cheese? Tried this out recently amd tastes pretty good with how I prepared it.
>>22044932dunno, but I ate The Big Cheese earlier today. was pretty good.
>>22044932Just as unhealthy but dramatically more pretentious and gay.
>>22045022replacing white flour with chickpeas is probably a bit healthier
>>22044932>we used chickpeas so let me slap a 3/4 cup veggies on the box
>>22045047>veggie straws>mostly made from potato starch and flouri don't think potatoes or chickpeas are bad but calling them vegetables feels misleading
>>22044932ffs, just make a cheese sauce and pour it on to some pasta. takes 5 minutes and a bit of stirring. all these shitty boxed things taste like, and are made from, shit.
>chickpea pasta and powdered cheese mixThat's just wacky mac marketed to goyim.
>>22044932How are you unable to just cook mac and cheese it has two ingredients: mac and cheese
>>22045277for a good sauce you need to start with a butter/flour mix, add milk to that, whisk until smooth then melt grating cheese into it. that will give you the perfect thick-but-runny sauce.
>>22045287You don't, best and easiest result is to just cook the pasta in milk, but adding just enough so most of the liquid gets absorbed. Then just add in shreded cheese and that's it. For more luxurious variants, you can add in some heavy cream to the milk, and season the mac and cheese with a tablespoon of mustard and cayenne. I like to add some hot sauce at the end as well
>>22045291sounds crap
>>22045270>Serving Suggestion>All of tthem on a spoon in a red voidWhat if I don't have a red void at hand at that moment?
>>22045303then it just wont taste the same
https://www.youtube.com/watch?v=wBTX9Oob-6oI always just make this guy's 'classic mac'. It's incredibly easy to make and tastes like 90% as good as the real thing for way better macros. Only change I make is I stir in a bit of mustard and garlic powder to the liquid before adding the cheeses to help draw out the cheesiness. I also mix in a bit of bleu or a sharp cheese like gruyere to add some funk/complexity beyond the cheddar and Velveeta.
