Cacio e pepe with macaroni as the pasta shape works fine. Not traditional, but far less heretical than this old repost's creations.
this post was submitted on 29 Sep 2025
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I put a shitton of onion carmelized in butter until dark brown in mine.
Protip: The reason Velveeta and American cheeses melt so well is because sodium citrate is added to them. You can buy this yourself as a powder, and then add it to actually-good cheeses to give them the same properties.
My buddy bought a bunch of this to make queso dip. It works well for that
You can also just melt nearly any cheese into a roux to make a mornay sauce if you are careful about it, which is the secret to both mac and cheese and queso sauce. Sodium citrate helps to keep it from breaking but is not strictly necessary in most cases.
Edit - yes, cheese and milk
This sounds fancy, so to make it a bit less daunting:
- roux - flour and fat (typically butter), usually in equal amounts by weight
- béchamel sauce - roux + milk, often with nutmeg for flavoring
- mornay sauce - béchamel sauce with grated cheese
When making the béchamel sauce, add the milk a very small amout at a time to prevent clumping, and mix well over medium heat between additions.
I use mustard powder
You've saved my life 😋
WHY ARE THERE GREEN BEANS IN THE MAC AND CHEESE? T_T
also just make tini's mac and cheese; anything else is scandalous
I think that's just the bad color temperature of the lighting, giving the macaroni noodles a green hue.
And that's how you get out of having to cook something for Thanksgiving
Just not in the prison cafeteria, that food qualifies as cruel and unusual punishment.
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I am confused and afraid, the one on the left appears to have the scooping characteristics of ice cream
They cooked the noodles before they baked. Those noodles might have been al dente when they went into the oven. 45 minutes later, and they have the consistency of play dough.
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It does look like prison Mac
My entry.
Mac, Cheese, Peas, and Bacon:
Electric chair.
This is perfect, you can easily scoop up just bacon and peas to eat and skip the rest
As an American, why bother with the peas?
My fellow American, peas are delicious! Not only does the flavor pair with bacon, providing an earthy, grassy savoryness that complements the salty, fatty deliciousness of the bacon to create a rich flavor, but the pop and mush of biting into a pea provides a firmament to the crunch and chew of the star that is bacon to form a heavenly texture
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Les francophones, on est d'accord que leur mac and cheese bidule, c'est juste un gratin de pâtes ?
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mac ✅
cheese ✅
i mean i don't see the problem
The cheese part is debatable.
And the mac part doesn't seem to exist anymore, it's a solidified mass.
Her's is more colorful
I'm just getting a box of Kraft and keeping these two clowns out of the kitchen.
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