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.
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
My entry.
Mac, Cheese, Peas, and Bacon:
Prison.
What’s the charge?
Eating a meal? A succulent American meal?
Ray, a drop of golden sun.
Peas are a hate crime.
Don’t knock it till you try it!
Everyone is giving you shit. I hate Mac and cheese, but yours with bacon and peas I might actually try.
It is amazing.
They are beans close cousin!
Cheese apathy, book em
I dispute the charge! There’s plenty of cheese in there!
Straight to prison. There’s no due process here.
America seems to have forgotten what is a due process anyway lately, why would these need one when others don’t for milder reasons
Inappropriate peaing
This is perfect, you can easily scoop up just bacon and peas to eat and skip the rest
Nooooo!
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 made a custard Mac and cheese last Thanksgiving and I liked it so much more than Roux style.
Can’t find any pictures, unfortunately.
Yea I used to use a roux, but honestly it’s not much better than melting the cheese directly into heavy cream. If price was an issue a roux would be the cheaper option.
This is, of course, the proper way of doing things.
My practical version for everyday cooking/trying not to consume large amounts of cream looks like -
Bring a couple cups of milk (usually have 2% in the house) to a near simmer, then whisk in another cup of milk with a few fat spoonfuls of flour mixed into it (as a slurry.) Let it barely come to a boil for a few minutes, thickening the milk mixture, scraping the bottom and sides slowly the whole time. Once it coats the back of the spoon well turn the heat way down and add salt, pepper, garlic powder, onion powder to taste. Turn the heat off and add an obscene amount of shredded cheese (usually whatever partially used bags and random slices that need to be used from the fridge.) Once melted, double check seasoning and add to fully cooked pasta for a stovetop version. For baked Mac and cheese, undercook the pasta a bit and save some shredded cheese for the top.
Boiling the mix after the cheese has been added increases the risk of the cheese splitting and getting oily. Adding a slice of American cheese provides enough sodium citrate to create the same smooth, saucy texture. Shredding your own cheese may also be best practice, but I’ve never had an issue with pre shredded cheese.
As a non-American, how much pasta goes with all that cheese? And how many serves do you get out of it?
Generally I use 1 pound of dry pasta (I prefer shells to macaroni) per 2 pounds of cheese. Four pounds makes a casserole dish that is 12"×8"×4" or 12-16 servings
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.
But you can’t recycle it when it’s dirty
I have melted and cast ingots from thousands of dirty aluminum cans. Rinsing first is ideal of course, but all the crap floats to the top of the molten metal as slag and you can scoop it off to discard.
Ya but how many people are cleaning and recycling them? They’re going straight in the garbage.
Because you’re going to a potluck and don’t want to worry about getting your dish back?
Mac And Plastic
Sodium citrate. It’s not plastic, it just makes cheese look like plastic.
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.
I don’t want to live in a world where this is real!
This is why the gods gave us nuclear weapons
Do you want a mutant mac and cheese monster? Cause that’s how you get mutant mac and cheese monsters.
Mac n Cheese doesn’t belong at a Thanksgiving table.
You can take it from my cold, dead, cheese covered hands!
We’ll take the kids menu from your cold dead hands.
The entire African-American community wants to
- Know your location
My kids specifically request it for all holidays.
Flight me. 😛
We don’t make it for Thanksgiving, but I wouldn’t turn my nose at a made from scratch baked mac. My granny taught me her recipe and there are never leftovers when we make it.
I’m southern, and this recipe puts my Thanksgiving Mac to shame lol
It’s not a bad recipe. The dude needs to learn to make a proper roux so that the cheese is sauce before baking. Also I would top it with breadcrumbs and bacon not just more cheese.
The Velveeta isn’t needed at all, if you make a cheese sauce. Just add 1 tsp of sodium citrate per pound of cheese and that will make a cheese sauce that will barely break once refrigerated. I’m talking a few tsp of oil seeping out of like 4-5 pounds of cheese in the sauce.
Les francophones, on est d’accord que leur mac and cheese bidule, c’est juste un gratin de pâtes ?
I make the most fattening mac&cheese, but it is delicious.
2T corn starch
2c half&half (or 1 cup milk, 1 cup whipping cream)
8oz cream cheese
8oz block of colby jack, grated
1lb elbow macaroni
Spices to taste (I use salt, pepper, allspice, nutmeg, paprika, oregano, and some nutritional yeast)Boil the elbow macaroni until it’s al dente. Whisk together the spices, corn starch and half&half, bring to a simmer. Melt the cream cheese into the sauce, then add in the grated cheese. Stir the noodles into the sauce.
If you undercook the noods a little, it holds up really well as meal prep for a week of lunches. My partner is chronically underweight, so it’s nice to have some calorie dense meal prep options too.
They should be forced to eat nothing but the others “Mac and cheese” for eternity.
mac ✅
cheese ✅
i mean i don’t see the problem
The cheese part is debatable.
