I put a shitton of onion carmelized in butter until dark brown in mine.
this post was submitted on 29 Sep 2025
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Cacio e pepe with macaroni as the pasta shape works fine. Not traditional, but far less heretical than this old repost's creations.
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.
Just not in the prison cafeteria, that food qualifies as cruel and unusual punishment.
their "solitary" should be together, and in a special section of the kitchen so that they are constantly having to do the cook off until they realise they suck
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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likely cause by mac overcooked to hell and back and cheese is nothing but cheese that has all of it's moisture absorbed by the mac
It’s more of a cheese infused macaroni loaf now
And that's how you get out of having to cook something for Thanksgiving
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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It does look like prison Mac
That looks horrible. And why the fuck is any sane person preparing a cassetole in a throwaway baking dish?
1 - you don't have to worry about leaving a dish
2 - you don't have to clean it after a get together that is probably exhausting
3 - aluminum is one of the materials that is actually very recyclable, so it's not a big deal like plastic is.
75% of all aluminum ever mined is still in circulation- its also more efficient- recycling aluminum takes 5% of the energy it takes to produce it.
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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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Right: American cheese on top. That's gotta be raw pasta underneath.
Left: "came away clean from the tray" in what I can only imagine is a congealed cheese+starch block.
These are terrible choices.
So I've never made mac and cheese because it's literally not a thing where I'm from. How would you make it and is there any way I can sneak some garlic in?
This is a complex topic. People here are nostalgic for family recipes, box mixes, and restaurant varieties. There's no one single way to make this dish.
The basic components are just pasta and cheese sauce. It doesn't need to be baked, but its done like that sometimes to make it easier to prepare, or caramelize the top a bit. Some add breadcrumbs to the top before baking, others add some mustard, paprika, or chili to the sauce. It's also not uncommon to see people add hot sauce after serving, since this is usually kind of bland (fatty and starchy) comfort food.
The key is that everyone makes mac & cheese their own way. If you have a savory cheese sauce in the cuisine where you're from, you could probably just use something like that. But I recommend trying this the american way first, just so you know how you want to customize it.
Simple: https://www.allrecipes.com/recipe/238691/simple-macaroni-and-cheese/
Complex: https://www.tasteofhome.com/recipes/old-fashioned-macaroni-and-cheese/#RecipeCard
With garlic: https://www.justataste.com/roasted-garlic-macaroni-and-cheese-recipe/
I've never done it, but the garlic version looks great! I checked a few other variations and the consensus is to roast a head of garlic and mash it into the cheese sauce.
Oh wow, they've started adding Jump to Recipe buttons! Excellent!
I think I'll start out trying the simple one with cheddar first. We don't have any particularly Estonian cheeses anyway, we only make other cultures cheeses hehe
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Learn the basics of sauces from a French cooking book/course.
Make a blonde roux, for 4 pounds of cheese, add 1.5 cups of milk and 2 cups of half and half. Add in the shredded cheese saving about a pound to a pound and a half for layering. Add 4 tsp of sodium citrate. Voila you have a cheese sauce that won't break on you that pours into the pasta easily.
I'm no chef, so look up a book if you want proper instructions, but here's how tondo things:
- Mix equal parts (by weight) flour and butter in a saucepan over medium heat - this is your roux, and it'll be a bit clumpy
- Add milk, very slowly, and mix thoroughly after each addition, consider adding nutmeg - this is a béchamel sauce
- Add grated cheese (and sodium citrate if desired and if your cheeses won't melt well), cut the heat, and mix until smooth - and this is a mornay sauce
- Pour over pasta and enjoy!
It's not that hard and the result will be better than anything you get from the store or eat at your aunt's house.
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mac ✅
cheese ✅
i mean i don't see the problem
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