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.
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.
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.
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.
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.
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.
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.