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.
Who said that white people can’t cook?
French and italian food is generally regarded as good.
The stereotype is usually that the British can’t cook.
There’s a common stereotype that white Americans don’t use seasoning or cook from scratch. And that’s not exactly unfounded. I’ve known plenty that cook this way.
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.
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.
am i the only person who finds them both appetizing
Nope. Two different styles of making the same food
Just so everyone here knows, these pictures do not need to be mutually exclusive. You can do both.
Ugh now I want macaroni and cheese
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]
So the moral here is get baked on June 19th?
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.
It starts with six pounds of pig tails and two pounds of pork belly.
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
Thats what broiling is? I assumed it was a method of boiling i was too uncheffy to understand. Also too lazy to look up.
Even now.
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.
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.
I love food, and cooking. But I will always take a big ol’ scoop of #2.
Either way, I prefer Cavatappi over elbow mac if I had a choice in the matter. It holds on to the cheese soooooo well.
Haha racism funny 😆
Shut up, cracker.
Guess again.
The coconut nut is a giant nut If you eat too much, you’ll get very fat Now, the coconut nut is a big, big nut But this delicious nut is not a nut
It’s the coco fruit (It’s the coco fruit) Of the coco tree (Of the coco tree) From the coco palm family!
Ayayayayai
Is the joke that white people don’t know how to bake macaroni and cheese? Because that’s patently false and honestly kinda offensive.
The white people in my family certainly don’t. They’re all too busy trying bullshit recipes that use ingredients in unconventional ways which turn out terrible because if they weren’t terrible those recipes would already be well known, or not knowing how to cook anything that doesn’t come out of a box/freezer bag.
Yourself included?
No, i put in the minimal effort required to produce food that’s actually good.
Okay well next time before generalizing your family as the entirety of white people, maybe stop to consider whether you’re including yourself in that before posting it?
It is a generalization based off the very accurate stereotype that a fuckload of white people can’t cook for shit. Myself included for a very long time until I learned. Get over yourself.
So we’re doing stereotypes now? I didn’t realize those were back in.
You get over yourself.
