What do you add to Mac & Cheese to take it to the next level?
If you're serious, take out the fucking elbows and get a nicer pasta. You can go with ziti or similar and make some fucking baked mac and cheese.
Worst: water + powder
Pretty bad: Cheese packet you squeeze
Okay: Easy mac
Good: microwave package of baked mac n cheese
Better: Just boil some pasta for 10 minutes, drain, pour into a baking dishes, and cover with cheese + breadcrumbs
but elbow macaroni is still silly.
Learn to make a roux. Add shredded smoked gouda to it. Boil elbow macaroni. Drain. Mix the bechamel into it. put in a casserole dish and springle some more shredded gouda over the top. Bake for a bit. Serve.
This nigga knows whats up. It's all about that surface area. I'm all about that radiatori/wagonwheels.
Also, bacon and jalapenos, maybe some paprika. Please use real cheese, thinned with cream cheese if you must.
When I was a child, ketchup. Now I'm a grown-ass man, so [spoiler]sriracha.[/spoiler]
>The cheese just separates and it gets all grainy.
Your heat is too high, and/or you're using a cheese that doesn't melt well. Fontina, Gouda, and Gruyere are all excellent for Mac and Cheese. Add some cheddar to the mix if you want, just don't go all-out with the extra sharp cheddar and nothing else.
>Go with sharper cheeses
That's counterproductive. The older the cheese the tastier it may be but it melting properties are worse. A mature cheddar will separate much easier than a mild younger one will.
Mac is as much a final product as you can get. The only way to go further is to deep fry that shit and make Mac n' Cheese balls, or to stuff them in other food like chicken and burgers.
>not weinering your slices before macaroning them
Elbow macaroni is pleb tier. Fusilli spirale for creamy stovetop and penne rigate for baked. Maybe Farfalle if it has other stuff like a meat or vegetable.
ham, sardines, pesto, hot sauce, sundried tomatoes, broccoli...
my personal fav is baby shrimp for flavor and celery for crunch. also works in egg salad and potato salad.
its cheese and pasta you can literally mix anything with it
Umm you cunts are all plebz that can suck my pee
Just do stuff smaller..like 1/2 cup to 1 cup dry pasta, cook it to just under al dente, make a roux with only like 1 tbs flour and butter and 1/2 cup milk and some cheese, mix it up and put it in a oven safe bowl and put some crumbs on it and bake or something.
okay, okay.....is there a way i can just gage "proportions"?
like if i use 2 cups of dry pasta then it'd be 2x everything else you said right?
adding lots of spices to the roux seems like it'll be for the best; i'd love if i could add some finely chopped vegetables as well ( thinking onions for sure; maybe bell peppers as well) but i'm not sure how well that will play out, if at all.
my mother made a mac and cheese with zuccini in it once, and in general, it just wasnt that good; it would have been better with the zuccini on the side.
but i'm wanting to find a way to make macaroni and cheese as the sole dish, not a side.
Yeah I mean if you don't want to try guessing since you haven't done it much, just find a recipe and divide it down to something the size you need. Adding vegetables/meat in isn't an issue. I don't know about zucchini. That doesn't sound too good. But peas, chicken, bacon, broccoli, ground beef, almost anything would work. I sometimes even make some taco seasoned ground beef and onions/peppers and add it in and it's like a taco mac n cheese and is pretty decent for a cheap meal.
oh dividing down a recipe, fucking duh
idk why i didn't think of that.
so you've added stuff....okay when do you add?
like, mix it in with the noodles and shreadded cheese before you add the cheese sauce?
or post cheese sauce?
or just on top?
>different anon here
you can saute some minced onion in butter before adding flour if you're making a roux. i also like adding some steamed broccoli florets to the sauce. i wouldn't add raw vegetables to it, if you're baking it long enough to cook the vegetables you're going to overcook the pasta or make the sauce split.
what do you make of this recipe?
I'll have to halve or quarter it I think, i'm not sure how much macaroni is in the package I have
Dude, I've spent years (okay, months) trying to figure out how to use tomatoes. First I chopped them up and threw them into the pie to bake. It had no flavor. Then I through in grape tomatoes, unchopped. They were heat reservoirs with no flavor. Then I watched Shokugeki no Soma and learned how to sundry tomatoes...
- Cut the grape tomatoes in halves, throw some sea salt on them and put them in the oven at 200 degree F for an hour or so. And BOOM. FLAVOR GALORE.
Now I layer the middle of my Mac & Cheese with them, and it's spectacular!
I also put in bell peppers, onions, mustard seeds, and black ground and Cayenne pepper for some extra flavor before mixing it up and baking it. After I cook it up, bake it, and leave it to sit overnight, the flavor is DIVINE.
But I have had issues where my cheese sauce is messed up because it got clumpy and didn't mix properly. I also only use sharp cheddar cheese.
I'm going to try your guys' idea of using roux or mixing with other types of cheeses.
I like mixing in sour cream, when I have it.
If I don't, I'll mix up some tuna salad and eat that either mixed in or just alongside the macaroni. Granted, I'm talking about boxed kraft dinner. If it's higher quality pasta/cheese/both, it just needs to be seasoned well with black pepper.
Stewed tomatoes and/ or roasted red peppers. Fuck croutons, they get all spongy and don't add anything to the texture.
Ground beef, diced potato, garlic salt, extra cheeses (cheddar, Monterrey jack, pepper jack, whatever) , SRIRACHA (YOU MUST), pepper, salt, red pepper flakes, extra milk (whole) to make it hella creamy, a little bit of minced serrano peppers, chopped up bacon, and chili cheese Fritos on top. Add some buttered bread crumbs and shredded cheese on top, throw that bad boy in the oven for a bit and have an ambulance ready.
Here's a good start too, pic related
Easy as shit recipe for homemade mac & cheese that tastes infinitely better than instant shit:
It takes 10 minutes. It's cheap. It's easy. If you want you can add more shit to spice it up. Go wild. Fuck instant.
stouffers+chopped pieces of sweet ham
You'd better be making the sauce yourself, for one.
>can of tomato paste
>fry up ground beef with onions and garlic
>add mixed vegetables if desired
Just one big happy blob
Why do you have to bring race up in this shit?
Are you so insecure in your own cultural identity that you must lash out at others?
I'm probably pleb tier, probably not, but if I'm gonna get fancy with my mac and cheese, I get the "fancy" stuff. I'm talking "white cheddar and shell pasta" mac and cheese. Then I add some solid white albacore in there, sprinkle it with a bit of pepper, and call it good.
If it is velveeta or stouffers, I toast some stovetop stuffing in butter then add chicken broth and put it on top.
If it is one I am making myself then I add a couple carmelized onions and some type of paprika or pimentos.
I make Käsespätzle instead anf top with roasted onions
>What do you add to Mac & Cheese to take it to the next level?
Topping that adds texture: Buttered coarse homemade breadcrumbs with parm on top.
A bit of onion to the bechamel sauce adds flavor for me.
There's a Three Bridges brand of mac n cheese I've been buying lately at Publix in Buy-One Get-Ones, because their enchilada casserole is so good. It's got chunks of butternut squash in it, and it's a great addition.
Here's a simple recipe to try and make mac and cheese from scratch
Took French class. Had 'French' friends. Always just kind of assumed that was the right way to spell it when referring to cheese. Even if Stilton isn't French but English. I think. That's how. Again, sorry.
Mac and cheese consists of only these following items. Macaroni. Cheese. This entire thread consist of "pasta bakes". Almost every "mac and cheese" I see on here has other items added to it. The fact that this is called "mac and cheese" is nothing short of utter blasphemy. Let me start out by saying I have nothing against pasta bakes, I just hate their association with dishes that are not mac and cheese. Adding cheese to your tuna pasta? It's called a Tuna bake. Totally different. Want to add bacon and some pretentious bread crumbs with spinach? I don't know what the hell you'd call that but it's not a mac and cheese. I would be more than willing to wager I've eaten more mac and cheese in my 21 years than any of you had in your entire lives. I have one almost everyday and sometimes more than just one bowl. Want to personalize your mac and cheese? Use a mix of different cheeses. But if you want to add some pulled pork and take a picture of it, make your own thread or fucking board entitled "pasta bake" because that is not fucking mac and cheese. I'm not a religious man nor am I anything close to a culinary expert. But as a bland white mid-western male I am honestly the most passionate person when it comes to mac and cheese. All of you foodies stay the hell away from our mac and cheeses and stop associating your pasta bakes with them. Yet again, it is utter blasphemy and it rocks me to the core of my pale being. Shit, I stopped lurking after 3 years and made this account for the sole purpose of posting this. I've seen post after post of peoples "mac and cheese" all over /ck/ and it's been driving me insane. The moment i saw this thread this evening I finally snapped. Hell, I may even start my own chan just because I know this one exists now. You god damn heretics. Respect the mac and cheese and stop changing it into whatever you like and love it for it what it is. Or make your damn pasta bake and call it for what it is. A pasta bake.