Mac & cheese...

ponder said:
That looks a lot like what i made minus the bacon & breadcrumbs. I even came close on the herbs & spices, I used robertsons mixed herbs which has rosemary & thyme, salt, pepper, cayenne pepper, garlic, i reached for the nutmeg but it was finished, i also used smoked paprika.
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You gotta use fresh ingredients in this. There is so much basil in it, it turns a light shade of green.
 
ponder said:
I reckon I just made the best mac & cheese I've ever tasted. Creamy, cheesy, silky smooth. You'll get 3 Michelin stars for this.

Sad thing is I'm drunk as a skunk so I'll never be able to replicate this...
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Fekall pictures? :oops:
 
SmuGS said:
Just don't get like this guy...:sick:

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I watched this hoping that he had the recipe for the best Mac and Cheese in the world, only to find out he eats box Mac and Cheese everyday.

Speaking off - **** box mac and cheese:
 
For those who make mac and cheese, who uses the egg/milk method and who makes a béchamel sauce with flour and butter?
 
SAguy said:
For those who make mac and cheese, who uses the egg/milk method and who makes a béchamel sauce with flour
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Bechamel all the way but sometimes when I'm feeling posh ill substitute with cream and cream cheese.

As for the egg, only time I ever use egg is to add richness and then it's only an egg yolk.
 
RedViking said:
Hate egg in pasta. Sies man!
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acidrain said:
Bechamel all the way but sometimes when I'm feeling posh ill substitute with cream and cream cheese.

As for the egg, only time I ever use egg is to add richness and then it's only an egg yolk.
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My MIL makes it with egg, sometimes it's not too bad. More of a bechamel person myself though.
This is an example of the egg and milk only recipe.
www.foodnetwork.com

Classic Southern Macaroni and Cheese

Get Classic Southern Macaroni and Cheese Recipe from Food Network
www.foodnetwork.com www.foodnetwork.com
 
SAguy said:
For those who make mac and cheese, who uses the egg/milk method and who makes a béchamel sauce with flour and butter?
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bechamel.
I have however done the “cook your pasta in milk and then add cheese method”, which is ok I guess.

I do favor also folding in a tomato, onion, bacon, mushroom “sauce” into my mac’n’cheese, and then giving that an extra bake
 
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