Give it to me plz.

11/9/2018 2:02:50 PM

this some bougie mac n cheese
https://youtu.be/DChlO5fNMGw

11/9/2018 2:07:22 PM

[Edited on November 9, 2018 at 2:30 PM. Reason : that dude's funny]

11/9/2018 2:27:16 PM

Pussy so good, it sounds like someone is stirring a bowl of mac and cheese...

11/9/2018 2:33:49 PM

Easy mac

11/9/2018 3:31:59 PM

16 ounces macaroni pasta
4 tablespoons butter
2.5 cups cheddar cheese
3 eggs
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup whole milk
1/2 tsp dry mustard
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp white pepper
1/8 tsp paprika


Boil the pasta al dente; add to a crock-pot.

Combine the eggs, sour cream, cheddar cheese soup, salt and milk, and add the mixture to the crock-pot.

Mix the dry mustard, black pepper, onion powder, white pepper and paprika together.

Melt the butter in a saucepan over low-medium heat, adding the seasoning mixture and cheese until melted and combined, then add the combined ingredients to the crock-pot.

Stir everything in the crock-pot, then heat on low for 2.5 hours.

11/9/2018 3:45:28 PM

I use the Poole's mac and cheese recipe from the Ashley Christensen cookbook

11/9/2018 4:18:17 PM

^ i love that one, but only issue I have is cheese/oil separation...I can't get it as creamy as Poole's. It's still good as hell, just not as good (which is to be expected to some degree or sure)

11/9/2018 4:35:57 PM

^^^ I forgot to mention to grease the crock-pot before adding the cooked pasta in my recipe instructions.

11/9/2018 4:49:52 PM

Baked mac and cheese >>

11/9/2018 10:25:38 PM

11/9/2018 10:38:02 PM

11/10/2018 12:16:07 AM

Right now I'm really into Anthony Bourdain's recipe:

https://www.splendidtable.org/recipes/anthony-bourdains-macaroni-and-cheese

Quote :

" Ingredients 1 pound dry elbow macaroni 5 tablespoons unsalted butter 5 tablespoons all-purpose flour 4½ cups whole milk 2 teaspoons mustard powder 2 teaspoons ground cayenne pepper 1 teaspoon Worcestershire sauce 8 ounces Parmigiano-Reggiano cheese, grated 4 ounces Gruyère cheese, grated 5 ounces sharp cheddar cheese, grated 3 ounces fresh mozzarella cheese, cubed 4 ounces cooked and thinly sliced ham, julienned (optional) 2 teaspoons salt, or more to taste freshly ground white pepper to taste (optional) Directions Preheat the oven to 375° F. In a large, heavy-bottom pot, bring salted water to a boil and add the elbow macaroni. Cook according to the package instructions until just al dente, then drain and set aside. Make sure you have both a whisk and a wooden spoon nearby, and something to rest them on. You will be switching back and forth between the two utensils as you first make a roux and then build on that to make a béchamel. In the still-hot macaroni pot, heat the butter over medium-high heat until it foams and subsides. Whisk in the flour, then switch to a wooden spoon and stir steadily over medium-high heat until the mixture begins to turn a nutty golden brown, about 2 minutes. Do not let the mixture scorch. Whisk in the milk and bring the mixture just to a boil, stirring with the wooden spoon and making sure to scrape each part of the surface of the pan so that hunks of flour or milk do not stick. Reduce to a simmer and continue to cook and stir until the mixture is slightly thicker than heavy cream. Whisk in the mustard powder, cayenne, and Worcestershire, then add half the Parmigiano-Reggiano (you’ll sprinkle the rest over the top) and the rest of the cheeses and, if using, the ham, and stir until the cheeses have melted completely. Stir in the cooked macaroni and mix well. Remove from the heat and stir in the salt and optional pepper. Transfer the mixture to a glass or ceramic casserole, top with the remaining Parmigiano, and bake in the oven for 15 to 20 minutes, until the top is golden brown and the mixture is bubbling slightly. Serve hot, or refrigerate and gently reheat the whole thing, or in portions as needed."

11/10/2018 11:24:17 AM

^ thx that looks like a good one. cool that it's tony's too.

11/10/2018 11:59:23 AM

The day I found out he had passed I went out and got the book, made a ton of his mac & cheese, and gave it to everyone I know.

11/11/2018 11:13:01 AM

Quote :

"I use the Poole's mac and cheese recipe from the Ashley Christensen cookbook"

This. So good.

11/20/2018 8:59:15 AM

^ it's changed a bit. It used to be white cheddar, gruyere, and parmesan. Now it's got Jarlsberg.

All other Mac and cheese is garbage.

11/20/2018 9:26:04 AM

Thought it's always been white sharp cheddar, Jarlsberg, and Grana Padano right?

I usually sub (good) Parmesan for the grana padano...not sure if I'm missing out.

11/20/2018 9:50:30 AM

I use serious eats/food lab bake Mac and cheese recipe

11/20/2018 9:54:57 AM

1 part macaroni
3 parts gov't cheese

11/20/2018 10:40:27 AM

damn who posted that big image

[Edited on November 20, 2018 at 11:19 AM. Reason : hmm]

11/20/2018 11:13:38 AM

^^^^ when I was a regular at Poole's 8 years ago it was gruyere instead of Jarlsberg. When I was looking for it recently I noticed it had changed. Here is the old one: http://therecipe.nandointeractive.com/pooles-macaroni-au-gratin/

Going to adapt that to a cauliflower version for keto Thanksgiving. Will report back results. I typically add Tabasco in small amounts. Brightens it nicely.

11/20/2018 5:50:12 PM

½ stick butter
1 T flour
salt and pepper
5 c 2% milk
1 c shredded cheddar cheese
1 lb macaroni, cooked
1 lb velveeta, cut into slices

Melt butter. Slowly add in flour while stirring. Add milk while stirring. Add salt and pepper. Turn heat to low and let thicken, stirring often. Mix-in shredded cheddar.
In casserole dish, layer macaroni and velveeta. Pour sauce over top.
Bake ~45 min at 350F until cheese is melted.

Sometimes I add bacon.

11/25/2018 9:13:37 PM

+

11/25/2018 10:54:08 PM

I'll have the mac 'n cheese please.

11/27/2018 7:59:03 AM

someone find me a recipe for the pimento mac-n-cheese custard at beasley's thx

11/27/2018 8:01:00 AM

I made Bourdains mac and chz for thanksgiving thanks to this thread

so fucking good

11/27/2018 8:31:11 AM

I opted out but will definitely be making it for Xmas. So so so good.

11/27/2018 5:37:49 PM

The ham though?

11/27/2018 8:28:41 PM

You could really sub in almost any kind of protein you wanted for the ham.

11/28/2018 7:09:48 AM

I haven't been including any meat when I make it. I'm not really into meat with my mac & cheese. Maybe a little bacon now and then.


[Edited on November 28, 2018 at 4:34 PM. Reason : ]

11/28/2018 4:34:16 PM

Oh definitely left the ham out, that’s just ridiculous

11/29/2018 7:57:51 AM

Add cream cheese - it will change your life.

11/29/2018 5:34:42 PM

Sub hot dogs for ham maybe lil' smokies

11/29/2018 6:58:05 PM

add some corn and peas

11/30/2018 9:27:55 AM

gherkins and some of that 190% pouch tuna

12/1/2018 2:20:36 PM

Most important

10/25/2019 1:05:23 AM

Bttt

12/20/2019 10:03:03 PM

Quote :

"Macaroni in a pot, that's some wet-ass pussy"

3/20/2021 12:24:08 PM

If I eat mac and cheese there are serious consequences.

In hamsters the condition is known as "wet tail."

3/20/2021 2:06:01 PM