Mac n cheese

http://lmgtfy.com/?q=What%27s+are+the+best+cheeses+for+mac+and+cheese%3F

sharp cheddar

Generally speaking, anything melt-y that's not stringy, so cheddar, Gouda, Gruviera and other, similar cheeses.

As for pasta, hörnli or whatever you call them in your country. The little striped, tube-y ones that are shaped like the letter C. Helixes are also nice.
Shell-shaped pastas tend to nestle in one another so I don't like those.

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kraft singles

My personal blend is extra sharp cheddar (aged a year) and gruyere.

>>7577922
Don't do elbows, they're a pain in the ass
do ziti or rigatoni, you can fit one or two on your fork tines.

blue cheese in mac and cheese is really good mixed in after you make the sauce.

>>7577922
An easy way to spot a good or a bad mac and cheese recipe
>bake at
Good recipe
>we are going to make a cheese (roux, sauce, etc)
Bad recipe

>>7578038
> i dont know what the fuck im talking about

>>7577972
jesus.fucking.christ

>>7578038
I like baked mac and cheese too but there is nothing wrong with a stove top mac and cheese. Stop trying to be a contrarian fuckwad over fucking mac and cheese you giant flaming faggot.

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>>7577944

Baked Mac and Cheese is inferior.

Its supposed to be gooey and creamy and cheesy. Baking it is counterintuitive to that

>>7578096
the cheese tends to separate too.

and then people top it with breadcrumbs and panko..

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>>7577972

>>7578096
>counterintuitive to that
Makes no fucking sense, don't try sounding smart again, fucker. Besides, baking it or even grilling it with a layer of cheese and bread crumbs takes away absolutely nothing and gives you a delicious crust on top.

Gruiere, manchego, cheddar

>>7578096
can confirm

I just make the mac & cheese but skip the baking/topping step

I've seen mac and cheese recipes calling for eggs. what the fuck.

i just use cheddar and parmesan. comes out good every time.

>>7578742
That's a Lowcountry thing. My ex was a Gullah bitch whose family did macaroni and cheese that way. While they never put enough cheese, I'd bet that if they did, it'd taste pretty good.

>tfw I just use my nacho cheese recipe to make mac and cheese

>butter in pot
>milk
>flour
>mix mix until boiling
>add in sharp cheddar
>sprinkle of cayenne pepper
>add in cooked macaroni

>>7578096
Cheese sauce is a sauce, when you bake it the cheese properly melts and is gooey

>>7577972
Macaroni and fuck it

Fontina, gruyere, roux with shells.

>>7578742
>I've seen mac and cheese recipes calling for eggs. what the fuck.
I think it's just a big giant deep casserole kind of thing. It gels it up, lets it set up. There is no other reason to do that, unless you're going for a souffle texture.

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>>7578096
>burns his baked mac like a retard
>"hurr baked is shit"

goat cheese cherve and parmigiano-reggiano in a bechamel sauce, seasoned with salt, black pepper, and nutmeg.

>>7577997
Well dont put them in your ass, obviously.

>>7577922
70% parmigiano and 30% pecorino, + one egg yolk

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>>7577922

Gruyere and sharp cheddar,

Smoked Gouda

Roquefort, in a creme fraiche sauce

>>7578111
>breadcrumbs and panko
>breadcrumbs and breadcrumbs

>>7580215
well regular breadcrumbs are pretty shitty and inferior and have a totally different texture compared to panko

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>>7577922
Emmentaler and Spätzle

>>7577922

I use velveeta and fuck the haters.

Mac and cheese is a comfort food and I grew up with that artificial yellow paste, so it doesn't taste right with anything else to me.

>>7578742
egg keeps the cheese sauce from breaking, like how it prevents mayonnaise from separating

Make a roux. Half a stick of butter, quarter cup of flour, 2 to 3 cups of milk. Add in 4 cups of shredded cheddar cheese. Add in a box noodles (preferably cavatappi). Sprinkle over half a cup of parmesian and pancko breadcrumbs on top. Bake for around 10 minutes. Perfection.

>>7581963
See
>>7578038

i make them as a mix of two versions becouse i want to die of heart attack.
>fry bacon in pot with butter
>remove bacon
>add flour
>add milk
>season
>add chredded cheese
>add full fat cream cheese
>mix pasta in
>mix bacon in
>put in oven proof dish
>put more shredded gauda on top
>bake untill cheese is golden like pizza

>>7581549
FUCK I WANT BEER.

>>7582102
see
>>7578044

>ctrl+f
>"penne"
>0

iamdisappoint.jpg

The best cheeses for Mac and Cheese are a mixture of Sharp Cheddar, muenster, and pepper jack. Do not listen to anyone else's inferior opinions.

>>7578096
>>7578111

I not only bake my mac with a hefty layer of garlic breadcrumbs, I go further by mixing the crust and the mac and cheese together and pouring more breadcrumbs on top of it.

>>7578801
>boiling milk
Enjoy your curds.

>>7582479
rotini holds sauce better than elbow mac or penne.

>>7577922
Sharp cheedar, emnantel, a little gorgonzola, top with grated asiago when finished.

>>7577922

Thomas Jefferson said it was cheddar and parmesan. Anything else and you can SHUT THE FUCK UP.

>>7579583
>hörnli
IdowhatIwant

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>not embracing your white trash roots

Plebs

>>7585262
>not even elbow mac

dropped

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>>7577922
Camembert of course.

>>7582129
im gunna try this shit. sounds dank

>>7580222
panko means breadcrumb

>>7578096
>I'm a dumb nigger who doesn't know how to cook simple dishes: The Post

>>7587103
And vodka means water. Literal meaning =/= connotation in a specific context

>>7577922
Itt: children's food

>>7585546
Do you leave out the rind?

>>7577922
My favorite blend is half sharp cheddar half chipotle cheddar. Cabot brand.

>>7587397
The rind is the best thing in cheese. You must not remove it.

>>7587487
>The rind is the best thing in cheese.
lol no

You must be eating pretty shitty cheese if a bland mycelial mat is the best part.

>>7587515
You're not French, otherwise you wouldn't have say such a stupid thing. Your advice about cheese is irrelevant.

>>7587526
Either you're a surrender monkey, or you're the french version of a weeaboo. Either way, I'm laughing at you

>>7587628
I'm a surrender monkey, so when I talk about cheese you shut, you listen and you agree.

>>7587648
>being born in France automatically makes you an expert on cheese

>>7587657
Yes.
>being not born in France makes you an idiot about cheese

>>7577922
http://www.allthingsmacandcheese.com/