Buffalo Chicken Mac & Cheese is always a good one.
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Whichever one I have the ingredients to make.
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There’s this place in Manhatten I think lower west side called Smac that lets you custom build your own mac and cheese then they cook it in a cast iron skillet.
Highly recomended.
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white cheddar jalapeno.
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The one with the Pokémon shapes.
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That sounds good.
Thank you for the recommendation. I’ll have to check it out if I ever visit Manhattan.
My household likes Annie’s four cheese.
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idk but the mac and cheese my mom makes in her room when she invites friends over sounds amazing
Is the mac & cheese making sounds or your mom’s friends?
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6 tablespoons of butter, 1.5 cups of milk, .5 cups of half/half or heavy cream. Melt butter, slowly warm milk and cream with melted butter, add kosher salt and fresh cracked black peppercorn for taste, personally I use a lot of pepper and a teaspoon or two of kosher salt. Once milk mixture is hot, slowly add 10-12 slices of American cheese, 4-6oz of shredded or cubed Colby Jack (or other preferred cheese that pairs with American).
Pour mixture over noodles, can be served like this. You can also bake it for 15 minutes with some panko breadcrumbs as a topping.
If you want a bit of twist, swap out the half cup of half/half with half a bar of cream cheese, but use 1.75-2 cups of milk instead and add while melting cheese.
Enjoy!
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Lobster truffle Mac and cheese.
I usually make my own; it’s cheaper, generally tastes better, and I can keep the sodium down. I’ll occasionally get the lobster mac and cheese that Aldi has in their specials case.
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I like baked 4 cheese mac and cheese. Great side dish for BBQs, Thanksgiving, Christmas and the like. Easy to set up and store the night before.
thats a ACTUAL mac and cheese flavor? or is it some customer frankencheese mac creation?
It looks like it’s 197 1st avenue so way down in the Village there.
Now I have to check it out if I’m in that neck of the woods, which I sometimes am.
Thanks for the tip!
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I make my own Mac and cheese, usually with whatever cheese in the fridge is getting a big old.
A little blue cheese can give it an iffy color but adds a whole lot of flavor to the mix, I discovered.
I just make a bechemel sauce and then throw in the grated cheese. Mix on cooked pasta, throw into the oven, sprinkle parmesan cheese on top…
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Mac and Cheese is super overrated especially Kraft.
Velvetta Shells is ok.
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There’s this stuff… Anthony’s Cheese Powder. It’s fantastic. I add chipotle chili powder to it and make spicy mac n cheese. Beats anything and everything else out there imo.
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- Boil the noodles
Salt and water, follow box instructions, if you think you have enough noodles, you probably have too many. Set aside and drain once cooked.
- Make a roux
Equal parts butter and flour, mix over heat
- Make a beschemel
Add heavy cream (milk is fine, but heavy cream is better) until you have the consistency you want
- Make a cheese sauce
Keep adding a mixture of shredded cheeses until you have a texture you want. Add more heavy cream as needed.
- Stir in the noodles, herb and season as you desire.
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looks on in middle age southern woman that only likes baked mac and cheese