Ugh now I want macaroni and cheese
I don’t know why I think this way, but the left image looks too hot to eat while the right image looks too cold for it to taste good.
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.
Either way, I prefer Cavatappi over elbow mac if I had a choice in the matter. It holds on to the cheese soooooo well.
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.
I make it my goal in life to defy the white people can’t cook stereotype.
The most delicious way to be a race traitor o7
If there’s a race war, I’mma be on the side with the seasoning. Gumbo, bbq, jerk chicken, greens… I’ll leave you guys the tuna casseroles and cobb salad.
God damn. You win potluck.
Am I invited to the proverbial cookout?
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.
How do I make the left one?
It really depends on the recipe. The most basic is just regular mac and cheese with extra cheese on top and broil to color on top. Don’t want to overdo it.
Some like having extras for toppings aside from cheese such as crackers, cheez-its, bread crumbs, or even hot cheetos.
Often times the mac and cheese mixture is fortified to enhance creaminess or help prevent breaking the sauce from the heat. This can be in the form of additional cheese folded in (grated cheeses or cream cheese chunks folded in, or including some sodium citrate like american cheese, velveeta, or granules to smooth out the cheese. Some recipes even call for addition of eggs before baking. There is a risk of over baking which can lead to noodles soaking up too much sauce which can lose the saucy texture and become dry, or end up breaking the sauce and end with an oily mess.
Bake it in the oven
Edit: also use real cheese, not Velveeta or something. Use a nice cheddar.
This is a very good recipe https://www.bonappetit.com/recipe/stovetop-mac-and-cheese
After that, bake it in a casserole dish/dutch oven at like 400°F for ~20m (maybe more). Keep an eye on it, bake it until it is nice and brown on top. My spouse and I also do 8oz of each cheese instead of the asymmetric amounts. Put panko breadcrumbs and parm on top before baking it to get a nice crunch.
I don’t know if this translates to mac n cheese but if you put things like frozen pizza in a convection oven/air fryer it comes out as if it was from a pizzeria.
Disregard healthy add a good cheddar or similar cheese grill for about 5-7 mins.
Do Brits say grill instead of broil?
Guess so bit of the oven that’s open with the element on top. Good for making cheese toasties
The right one still looks plenty creamy. You could easily just bake it for a bit with some extra cheese and maybe some cracker crumbs on top, and it’d be just as good as the left.
Joke’s on you, I prefer cheese soup with noodles.
Just so everyone here knows, these pictures do not need to be mutually exclusive. You can do both.
I fuck with both macs. I will say though, I’m noticing there are no (apparent / obvious) spices/herbs.
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.
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.
Yeah but give them a brake, would ya?
Them’s the brakes
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
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:
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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.
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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.
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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!
dear god the comment section ☢️
That was annoying but correct
Non YT version, but it’s still tiktok 🤮
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?
I love how hard you’re trying to be offended here.
Compared to the British, those are amazing
Compared to the Creoles, those are pretty bland tooPlease remove Germany from your list, they make the rest of us look bad.
I admit we Finns and other scandinavian people don’t really season our traditional foods, so we just say we like “natural” or “pure” flavors
Until you have experienced a Mettigel you don’t get to shittalk German Küche.
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.
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.
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)
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.
