How should I do mac and cheese? I haven't done any in years and I feel like I want to it some but isn't it literally just pasta and cheese? Is there a way to make it a little bit healthier without ruining the comfort food factor?
>literally just pasta and cheese?
IT is if you pick a cheese that melts well. If not, you make a bechamel before adding the cheese.
>>little bit healthier
Define that, as everyone on this board seems to have a different opinion as to what defines "healthy".
i mean if you make it with a bechamel you are actually diluting the salt and fat, so yes you are making it a bit 'healthier' i guess
i just like to use lots of cheese and some evaporated milk and starchy pasta water
Everyone is going to tell you to make a bechemel, stir in some cheese, then toss it with your cooked pasta.
An easier way is to make a liason with egg yolk and heavy cream instead of a bechemel.
It's not going to be any healthier, but it is faster and easier.
Ok this is a different style, totally not healthy
my ex used to do this and it turned out awesome
Pennsylvania dutch style mac and cheese
cook the noodles per normal or half cooked depending on desired tenderness
place in glass baking dish
add in chunks of cheese, CHUNKS not grated
of your fav cheese, sharp cheddar is great
cover in cream or whole milk
salt and pepper top of dish
bake at 350 for around 30 minutes
top should be slightly browned
enjoy the awesomeness especially if you use a little hot sauce
>sharp cheddar is great
No, not really. It tastes good but doesn't melt very well. Why do you fools insist on specifying cheese that melts poorly for mac and cheese? It is because Americans aren't very familiar with cheese in general, and the only cheese they know by name is cheddar?
I make vegan gluten free mac and cheese very often. Boil your mac, drain, about 1/4 cup activated almond milk + smoked paprika + pepper + nutritonal yeast. Don't be prissy with the nutritional yeast, its what gives the cheesy flavor
>It is because americans aren't very familiar with cheese in general
>mac and cheese thread
That's why you use a bechemel or liason to make a cheese sauce instead of just trying to add melted cheese to pasta.
You can pretty much use any cheese or combination of cheeses you want. I used to do a gorgonzola mac and cheese with buffalo chicken mixed in.
>Is there a way to make it a little bit healthier without ruining the comfort food factor?
If you really want to make it bit healthier, replace half the cheese with pureed sweet potato or butternut squash. It works, and it's tasty as fuck.
That said, splurging occasionally on a full fat meal is okay, just as long as you're not splurging all the time.
>cook up some macaroni pasta al dente
>strain and rinse with cold water
>put back in pot
>add white pepper
>add heavy cream
>top with cheddar
>when done wash dishes with cheddar
>dry dishes with cheddar
>take a shower in cheddar
>crush your teeth with cheddar
>go to bed and make love to your cheddar
>wake up to the cheddar twilight
>brush your teeth with cheddar again
>open your closet and put on some cheddar
>go into your job for the cheddar company
>uh-oh, it's employee health screening day
>There are other cheeses that taste plenty good yet melt well.
plenty good is one thing but that doesn't mean they have the same flavour properties as sharp cheddar. you manage the melting properties of your cheese however you see fit, it doesn't mean that sharp cheddar is a write off just because it's liable to break or agglomerate.
>That's why you use a bechemel or liason to make a cheese sauce instead of just trying to add melted cheese to pasta.
Why not choose a cheese that melts well instead of fooling with all that bechamel crap?
Gorgonzloa, to use your example, melts great without the need for bechamel.
>Why not choose a cheese that melts well instead of fooling with all that bechamel crap?
because 'melts well' is not the only property you're interested in when it comes to selecting a cheese, stop being such a belligerent sophomore.
...but it sure seems like one of the most important factors for this given dish.
Anyway, why not answer the question instead of being belligerent? There are plenty of other cheeses that taste good and melt well, so why not use one of those?
>why not choose a cheese that melts well instead of fooling with all that bechamel crap
So that you have a sauce, and not just some random melted cheese mixed around with your pasta?
When I was like 7 and first starting to cook I came up with this recipe and no this is not bait, I really did this for like 4 years.
I would cook up enough elbow macaroni to fill a 9x17 pan, strain it and mix with butter. Spread half into the pan evenly and layer with american cheese slices. Put the other half on top, layer with the cheese slices. Bake for like 30 minutes until it was brown on top, pull it out and serve. I always melted butter onto mine and sprinkled some salt.
My Mom always said it was her favorite macaroni and cheese ever. You should try it OP
>There are plenty of other cheeses that taste good and melt well, so why not use one of those?
no reason, unless you want sharp cheddar.
don't co-opt the word i just used btw, you're the one who won't leave the guy alone for suggesting a supposedly traditional recipe because you think you know better. that's belligerence. i'm just saying you can incorporate a mature cheese into a sauce if you want to use it. and even if it doesn't melt particularly gracefully, that doesn't necessarily matter.
The point is that if you choose a cheese that melts well then it makes a sauce on its own without the need for any extra effort.
You americans do realize there are cheeses other than "cheddar", right? And that many of them melt into a sauce on their own, without the need for any extra work, right?
No, who am I kidding. Most Amerliards don't know that, and have no idea about any cheeses other than "cheddar".
>because you think you know better. that's belligerence
No, it's asking a question.
>> i'm just saying you can incorporate a mature cheese into a sauce if you want to use it
Sure, I get that. But I'm asking why bother, when there are other cheeses that work better with less effort?
You can answer such things as:
...but I'm not familar with those "other cheeses"
....but I don't know know to cook
...cheddar is the only cheese I know
...I prefer the taste of cheddar to X, Y, and Z
See how easy it is to answer this question?
Not the guy you're talking to but if I make just normal mac n cheese for comfort or something, I usually mix mild and sharp cheddar for it along with some eggs, dairy, salt and pepper. But if I am doing it for something else like adding in broccoli or pig or chicken or something I will use alternative cheeses because they work better at coating the other ingredients and make it more creamy. Maybe some smoked cheddar, white cheddar, chipotle cheddar.
shut the fuck up you obstreperous little prick.
i plainly said this:
>...I prefer the taste of cheddar to X, Y, and Z
only i didn't reduce it to talking about what i 'prefer', i offered it as a possibility, which it clearly is. all the other options are just you being a cunt thinking you know better.
If you're already aware of potential answers then why ask? You've obviously got nothing to contribute to the thread so why not fuck off to /int/ if you want to shitpost about Americans?
Yeah, it just seems odd. There are plenty of other cheeses that taste great yet don't require the extra effort of making a bechamel. It really is puzzling that people keep saying cheddar cheddar cheddar.
>If you're already aware of potential answers then why ask?
Because I don't know which of those potential answers is the real one.
I've got plenty to contribute here, I just wish that someone would actually answer the question that I posted instead of shitposting. Socratic method and all that....
The reason people want cheddar is because cheddar is what we consider mac n cheese in the US. It's what it is made with 95% of the time and it is most often made as a comfort food and not meant to be some huge glorious dish to impress people. It's a side item to things like BBQ and fried chicken, hot dogs, and any other cheap meal that Parents make for the kids growing up when they just need to throw something together quick and easy that they will eat. You can go off on tangents and make it more impressive for sure or different tasting like a lot of restaurants do to get adults to order it or make it at home, but there will always be the comfort of cheddar based macaroni and cheese in the US for the majority of the people and that is why most people want cheddar cheddar cheddar. That's the only real reason I can come up with.
You literally are the only one saying "cheddar cheddar cheddar", and obviously just came to this thread to repeat over and over how Americans only know about cheddar cheese and can't cook, and are just ignoring everything posted to the contrary. You haven't even suggested a better alternative to cheddar, or how you make your mac and cheese.
Fuck off already.
you're trying too hard to humble yourself about it, cheddar suits the dish from a flavour standpoint, you don't need to make any other argument. making a 'mac and cheese' with fucking gorgonzola would not be particularly nice, a cheddar cheese sauce is.
No, but not every dish has to be some divine creation. Mac and cheese is comfort food to a lot of people, so it makes sense that people will most commonly make it in a way that they're used to seeing it. I love mac and cheese and have tried a good chunk of different recipies, but I fall back on cheddar a lot because it's how I used to eat it growing up so it's more comfortable.
>, and are just ignoring everything posted to the contrary
Not really. I have asked plenty of questions but recived retatively few replies.
>>You haven't even suggested a better alternative
It's a cooking board. I assume people here know about gruyere, fontina, gouda, etc. Surely people on a cooking board know which cheeses melt well and which do not?
>with fucking gorgonzola would not be particularly nice
Actually, it is. It's fucking delicious. Ramsay has a recipe posted using blue cheese; ever try it? Or are you afraid of that icky mold like a 6 year old?
I like orange cheese and I can not lie!!!
Oh my god
Becky, look at her cheese
It's so ORANGE!!
She looks like one of those cheddar guys girlfriends
Who understands those cheddar guys
They only talk to her because she looks like a Wisconsin fan
I mean her cheese
It's just so cheesy and orange
I can't believe it's so CHEESY!!!
It's just out there
I mean, it's so appetizing
Look, she's just so orange and cheesy
I like cheddar cheese and I can not lie
You other brothers can't deny
This thread is a perfect example of what's wrong with this board.
>OP asks question about food
>Thread gets derailed because of elitist shitposting, most likely from crossboarders who can't even cook since they don't ever actually have anything of value to say
>Very few actual responses to the OP
Why are you so against bechemel sauce? It's literally butter and flour. It keeps us from being limited to just "cheese that melts good." I've made a cheddar cheese sauce for Mac and cheese before, and it was a little grainy. But I didn't give a fuck, because it tasted great. You're just a picky eater that can't stand textures he doesn't like.
Bacon and cheddar or maybe some scallops. With other cheeses, chicken can be good or even some steak if you want to make a fajita style mac n cheese. The options are unlimited, really
Use it as a side or something. You don't have to eat the entire pot of cheese noodles in one go, especially if you're concerned about the nutritional content or lack thereof.
If you really want to sit down to a meal of macaroni and cheese in a big bowl but feel guilty about eating a salad bowl full of noodles and cheese, add some other shit to it. Tomatoes, onions, spinach, chicken, turkey, beef, pork, even shit like pineapple and spices if you want to experiment. Mac and cheese is a blank slate, it's practically a casserole waiting to happen.
Leftover grilled meats mixed into mac and cheese are awesome.
Sometimes I like to slice up and brown some hot italian sausages and mix that into mac and cheese along with some sauteed onion, bell pepper and mushrooms too.
When I make mac and cheese, I don't serve it as the main meal exclusively. I usually make some kind of roasted or grilled meat (usually chicken, idk why), and a salad. So, we're not just gorging on mac and cheese. And, I make a side-dish sized amount, not giant mountain of it.
But like the other anon said, you can add meat and vegetable to it and basically turn it into a casserole, and add more nutrient value to it very easily.
Well she has been dead for 5 years so that is pretty gross if that type of thing gets you off. Technically, she was cremated and her ashes spread in her garden, so essentially what you are saying is you jack off on plants and flowers. That just doesn't sound very cool to me. I prefer human women. Whatever floats your clam, though.
>Mac and cheese
thinking this shit food can be made better any way.
it's just overcooked pasta with a sauce consisting of american cheese and milk.
Why would anyone who is not a 5 year old girl consume this disgusting concoction?
make bechemel, add any cheese you want, fold pasta into cheese sauce, cover in panko breading and grated hard cheese, keep in oven until the top is brown, and serve. make sure the pasta is slightly under al dente before you fold it in, because the hot cheese sauce and the baking will cook it further and it'll end up overcooked.
This is wholly and completely unhealthy, but so fucking decadent that I see no reason to change it. I just make sure to eat it on the days that I can afford to feel fat af.
Cook ya pasta. I drain the water completely because....
Melt ya butter in a saucepan. I do 2 tbs if it's just me and can go up to a whole stick if I'm cooking for others. Once butter is melted add heavy whipping cream and chicken stock/broth. I have no measurements. I just get it to a decently creamy consistency because adding cheese is going to thicken it considerably
When the mixture is bubbly, add muh cheese. I'm lazy, so I use shredded colby jack, slices of american cheese and maybe a few tbs of cream cheese. Salt, pepper, paprika.
Mix, and die happy.