What is the best way to make Mac and cheese homemade?

What is the best way to make Mac and cheese homemade? I’ve just been using cheese and some milk and its been sucking ass.

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  1. 1 month ago
    Anonymous

    Don't listen to anyone and do this

    Heat milk
    Stir
    Add a slice of American cheese
    Slowly add shredded real cheese
    Stir until thick and shiny
    Add cooked pasta

    • 1 month ago
      Anonymous

      this is basically it. make cheese sauce then add noodles. baking optional

    • 1 month ago
      Anonymous

      I did this but I think I added too much milk and only had one slice of American. Is there a way to thicken it up?

      • 1 month ago
        Anonymous

        just reduce it. em

        • 1 month ago
          Anonymous

          Eh I was too hungry and just ate it. Texture is clumpy but taste is fine.

      • 1 month ago
        Anonymous

        starch of corn

    • 1 month ago
      Anonymous

      You have to make a roux before adding the milk and cheese. Look up a Mornay sauce. You can also cheat it like this or using sodium citrate.

  2. 1 month ago
    Anonymous

    put a tablespoon of butter and a tablespoon of flour first then cook that for a min or so then add milk and then cheese

  3. 1 month ago
    Anonymous

    Heat a cup of milk on the stove
    add 10g of sodium citrate and stir until dissolved
    add 4 cups of whatever cheese you want and still until dissolved
    add a little butter, maybe some dijon or mustard powder or whatever seasonings you like
    if needed add water to adjust consistency to your liking
    add cooked macaroni

    • 1 month ago
      Anonymous

      this but with the little shells and some smoked paprika.

  4. 1 month ago
    Anonymous

    You need emulsifiers if you don't make bechamel first. Even then it's a good idea.

    So: make noodles. Add condensed milk because it has emulsifiers. Then add grated cheese and stir.

    If you don't have condensed milk, add a few American cheese slices, as they contain the same stuff that makes it creamy.

  5. 1 month ago
    Anonymous

    >cook macaroni
    >drain and transfer to bowl
    >spray in cheese while stirring

  6. 1 month ago
    Anonymous

    I make it kind of like alfredo sauce but use the hot, still slightly damp pasta to melt the cheese and butter, I'm usually cooking a single portion so this tends to be a better solution since I use ingredients like butter and heavy cream almost everyday and they don't sit there until I want to make mac and cheese again like something more specific would. Just lightly shake out the pasta, pour back into the pot and add the butter, cream and cheese. Ground mustard also helps with both texture and flavor. This version needs your cheese mixture to be at least like 1/3rd american cheese, requires a lot of stirring, and doesn't reheat well, but still easily beats boxed shit while being arguably simpler to make. The pasta being steaming hot and getting the amount of residual pasta water right is important, but I eat a shitton of pasta so I have a good eye for it.

  7. 1 month ago
    Anonymous

    why would you use milk if cheese has milk it it, dummy

  8. 1 month ago
    Anonymous

    easiest way is to just use heavy cream and cheese. turns out perfect every time.

  9. 1 month ago
    Anonymous

    One way that is really good but pretty time consuming is that instead of boiling the mac in water first you boil it in milk the whole time. That is a pretty sensitive process that needs constant stirring so the milk won't burn to the bottom on the pot. And once they're almost done you add the cheese and maybe heavy cream. I'd recommend grating the cheese yourself to make it finer than the grated cheese you buy in stores. Also adding a little bit of nutmeg really gives it some character.

    • 1 month ago
      Anonymous

      You can just boil the pasta in barely enough water to cover it (start it cold with the pasta in it) that way you get all the extra starch to stick around as a thickener. It doesn't really matter if you grate the cheese super fine unless you're using a hard cheese like parmesan or something, grating your own helps because then it's not covered in cellulose powder.

      • 1 month ago
        Anonymous

        That's what i typically do to make it faster. Boil it in water to make it close to al dente then let it simmer in milk or cream with the cheese.

  10. 1 month ago
    Anonymous

    Easy Mac.

  11. 1 month ago
    Anonymous

    I just stir macaroni into slightly thicker than normal alfredo sauce and it's quite good

    Melt 50 grams of butter
    Add a teaspoon crushed garlic
    Brown
    Add Salt n pepper
    Add half a cup of cream
    Slowly stir in half a cup of finely grated parmesan

    Adjust cream and parmesan ratios to taste

  12. 1 month ago
    Anonymous

    Frick everyone else the secret is Egg Yolk, if you can take any advice

    I just made this and it was great
    >keep pasta water after straining and add splash to pot
    > spoonful of cream cheese and butter, in whatever quantity you feel
    > simmer and whisk
    > turn off heat and whisk in cheese powder and 1 egg yolk
    > add macaroni

    • 1 month ago
      Anonymous

      >Cream cheese
      >Cheese powder

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