I make it my goal in life to defy the white people can’t cook stereotype. My wife’s family is the epitome of this, so I’m the designated chef for a lot of our family dinners. My Mac n Cheese is stupid good though.
Freshly grated cheeses (sharp cheddar, gruyere/fontina, smoked gouda, parmigiano reggiano) and a bit of American for that sodium citrate emulsifying power, melted into a piping hot beschemel with Dijon, mustard powder, paprika, a pinch of thyme, and a hit of cayenne. Mix in some drained elbow or penne pasta, cooked to just al dente in well salted water, in a baking dish. Depending on my mood/desire for texture, either top with reserved cheese or some seasoned, buttered, well-crushed Ritz crackers. Bake until browned nicely.
Been making Mac like this for a few years and it is regularly the favorite of the meal. Gotta use a variety of cheeses that give you strong cheesy flavor, creaminess, smokiness and nuttiness. The mustard is also important to cut the richness of the cheese.
God damn. You win potluck.
Damn. I’m diabetic and on a low carb diet. I’ve been wanting to try and make a cauliflower version of Mac and cheese and your comment makes me want to try it even more.
I miss carbs 😭
You’d need to replace the bechemel to eliminate the carbs in the flour. You can make a similar sauce with butter, cream cheese, heavy cream, chicken broth, and an egg yolk. It will taste a bit cheesier than typical beschemel, but that is hardly problem for mac n cheese. And the wheat pasta needs to be changed out, obviously. You could always get low carb pasta, or just replace the mac entirely. The sauce would go great on some steamed/roasted veggies too. Like broccoli or cauliflower, green beans, mushrooms, etc.
Thanks for the tips. How much flour is in there? Small amounts of carbs is ok, it’s unavoidable, really. I’ve had some decent low-carb pastas.
For the recipe I use, it calls for equal parts, 4 tbsp (1/4 cup), butter and flour and 2.5 cups milk. Which is 23-24 gram of carbs from the flour and 28-30 grams from the milk.
White dude here. Growing up, my mom always baked it like the left one. She would drop pieces of bread on top so it would toast up. It’s still the best mac and cheese I’ve had to this day and now I need to make it. RIP mom.
My mom never cooked and my dad didn’t either. When I was growing up my oldest sister made Kraft from a box a lot, too bad it sucks nowadays. Kraft use to be so good.
Haha racism funny 😆
Shut up, cracker.
Guess again.
The coconut nut is a giant nut If you eat too much, you’ll get very fat Now, the coconut nut is a big, big nut But this delicious nut is not a nut
It’s the coco fruit (It’s the coco fruit) Of the coco tree (Of the coco tree) From the coco palm family!
Ayayayayai
Just so everyone here knows, these pictures do not need to be mutually exclusive. You can do both.
For the record I like no1 the best.
But what if I told you that you could make no2 in less than ten minutes with only three ingredients?
https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe
(if you slightly undercook this you could still bake, just add breadcrumbs, sprinkles of some hard cheese, and herbs on top of it and back for about 10 minutes on 180c/350f)
I love food, and cooking. But I will always take a big ol’ scoop of #2.
Not sure what a Juneteenth is, but everything is better when gratinated.
https://en.wikipedia.org/wiki/Juneteenth
Celebration of the “end of slavery”. Quoted because the 14th amendment still allows enslavement for criminals.
June 19, 1865, the day when Major General Gordon Granger ordered the final enforcement of the Emancipation Proclamation in Texas at the end of the American Civil War.[8][9]
Every single time someone tells me they put their heart and soul into something like the left one full of ingredients that sound magic,I take a bite and it’s hella mid.
Dickeys BBQ makes the best version of the one on the right of any chain I’ve been to. Dip waffle fries in it for majesty.
You can absolutely make baked mac like the left and have it be amazing, but I’m with you that most people don’t make “proper home made” mac and cheese nearly as well as they think they do, even if the top looks ll delicious like in the pic. Coincidentally, the best mac and cheese I ever made looked like the right, but that was only because people were getting impatient so I decided to skip the baking part.
I fuck with both macs. I will say though, I’m noticing there are no (apparent / obvious) spices/herbs.
Dumb question but what’s the difference? As someone who grew up on the orange stuff from a box, and learned to make the one on the right in recent years, what am I looking for? Is the left just baked? I’ve done that. Is it a topping or spice that encourages browning?
Everyone shed a tear for this poor individual.
If you’re making the one on the right using flour + butter-> brown -> Milk -> cheese then you’re mostly there. You just slightly undercook the noodles before mixing in the cheese sauce and cover with shredded cheese and bake until the top browns. Some people will add panko/breadcrumbs for a bit of crunch.
I would absolutely make it this way with a roux to bake it. If I’m not baking it though you can for sure one pan it. Drain mostly cooked noodles, milk, butter, Velveeta, cream cheese, and a little bit of any other hard orange cheese you might have. Principally, this is I believe the main application for Velveeta besides queso and it’s the star of Mac and cheese on the stovetop.
Velveeta is a lot safer in these kinds of recipes because it’s less likely to clump if your roux/milk/cheese ratio is off.
However, you can just use the same cheat that Velveeta uses, a culinary emulsifier, to get the same results while also using high quality cheese. Traditionally the roux acts as an emulsifier but it’s easy to have too much fats for the amount of roux that you’ve made so you get the clumping/grainy texture. Using sodium citrate you can just mix the cheese and milk directly without needing to make the roux. It’s very convenient to just heat milk and put cheese in it without fussing with the roux.
Here’s a recipe if you want to try it (spoiler: it’s basically milk, cheese, sodium citrate):
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
If I were there I’d invite you to the next cookout. The sleeper must awaken.
The left one for sure. If it ain’t baked, hit the breaks.
It’s my personal pet peeve when people right breaks when they mean brakes.
Yeah but give them a brake, would ya?
Them’s the brakes
I actually didn’t know this homophone. Thank you for teaching me something today. I was beginning to think today was a waste but now I am fulfilled.
I’m always here to satisfy you.
Username checks out
Your spelling is actually really good for an orc.
right
Oh, the irony.
What’s the write word there then?
Maybe look it up in a dictionary if you don’t no.
Thanks four that I’ll look now.
This is such a hole sum exchange.
Write? Eye a door Lemmy.
*their
Same. Or who’s and whose
…i don’t like mac and cheese bakes. I’m so sorry.
Same. I might be biased because my mom would get the frozen mac&cheese dinner and bake them, and the macaroni was always over done and grossly mushy. The cheese also tasted weirdly grainy.
“I ate a bad version of a dish, so I know I don’t like that dish” is how that sounds
That’s exactly how it is. If the first 10 times you have baked macaroni and cheese it’s awful, you’re not going to want to try it again.
I also don’t like baked apples because I was violently ill after eating apple crumble once. Same with grape Smirnoff Ice.
Baked Mac and cheese is the only Mac and cheese. I miss my mom’s so fucking much it’s crazy. I can make it, but nobody made it like her.
Huh?
White people can’t cook is the joke.
Honestly, seeing what some people call seasoning, they have a point.
It is generally true, due to a bunch of factors. Personally, I’ve observed 2 factors:
-
a lot of culinary tradition was lost by the boomers and their parents due to the advent of mass-produced, packaged food and the Great Depression. A lot of very basic, holistic techniques like making broth, rendering fat, became less common as magazine recipes, refrigeration, and boxed food encouraged discrete “buy x y z for recipe A” instead of having an assortment of preserved veggies/meats, broth, lard from previous days etc, to work with and learn from. I was genuinely confused to find my dad had to teach himself a lot of it in his 20s and my mom never learned.
-
Economic/cultural history. A lot of families didn’t see making food better as worth sparing any effort or time on. My grandma’s boiled veggies and potatoes, no seasoning, and meat fried in a pan, no sesoning, eaten and cleaned up as quickly as possible come to mind.
It depends on the location, honestly. A lot of country grannies can cook, because they depended on what they could provide for themselves, milk, eggs, butter, cheese, canning, freezing, smoking. A lot of sub/urbans couldn’t do that and lost the art.
Can confirm 1, dad grew up on TV dinners and canned food; and somehow Grandma thought it was ok to add ketchup to make spaghetti sauce. That second one might be 2, too, actually.
Also, and in addition.
-
Man, it’s gotta have 3 or more large eggs, a pound of block or hoop (not Velveeta) cheese, grated + some to go on top, and real butter. If it’s not golden brown with crispy edges, it’s not done. Even better if it has shrimp, crab, or lobster in it.
Like macaroni pie, I love breadcrumbs on top and just an ungodly amount of mature cheddar… literally by weight more than the pasta, and some milk!
American white people.
It’s a running joke that the British refuse to season their food, this isn’t just an American thing.
So french, Italian, Spanish, German, Lithuanian, and every other country I refuse to list (sorry if so left your out) don’t count?
Until you have experienced a Mettigel you don’t get to shittalk German Küche.
Compared to the British, those are amazing
Compared to the Creoles, those are pretty bland tooI admit we Finns and other scandinavian people don’t really season our traditional foods, so we just say we like “natural” or “pure” flavors
Ignorant bigotry does indeed exist in many places.
These jokes usually accompany photos of actual British food. I’m a white person of British descent, to be clear.
dear god the comment section ☢️
That was annoying but correct
Non YT version, but it’s still tiktok 🤮
Technically, the roots of mac and cheese can be traced as far as medieval Italy, but in the same way that Italian noodles were born in China.
Yeah, because Italian “noodles” weren’t born in China. That is a myth that has long since been busted.
Mac and Cheese originated in medieval England anyway.
Is the joke that white people don’t know how to bake macaroni and cheese? Because that’s patently false and honestly kinda offensive.
The white people in my family certainly don’t. They’re all too busy trying bullshit recipes that use ingredients in unconventional ways which turn out terrible because if they weren’t terrible those recipes would already be well known, or not knowing how to cook anything that doesn’t come out of a box/freezer bag.
