Instead of bread try a layer of grated cheese, and put it under an overhead grill.
suxen_tsihcrana 6 points 3 days ago
Mixture of grated cheese and panko, best of both 🤌
HoneyMustardGas 38 points 4 days ago
The left one for sure. If it ain't baked, hit the breaks.
SatansMaggotyCumFart 63 points 4 days ago
It’s my personal pet peeve when people right breaks when they mean brakes.
HoneyMustardGas 42 points 4 days ago
I actually didn't know this homophone. Thank you for teaching me something today. I was beginning to think today was a waste but now I am fulfilled.
SatansMaggotyCumFart 27 points 4 days ago
I’m always here to satisfy you.
SatansMaggotyCumFart 29 points 4 days ago
What’s the write word there then?
unitedwithme 5 points 4 days ago
Same. Or who's and whose
Ilovethebomb 44 points 4 days ago
White people can't cook is the joke.
Honestly, seeing what some people call seasoning, they have a point.
Alcoholicorn 33 points 4 days ago
It is generally true, due to a bunch of factors. Personally, I've observed 2 factors:
a lot of culinary tradition was lost by the boomers and their parents due to the advent of mass-produced, packaged food and the Great Depression. A lot of very basic, holistic techniques like making broth, rendering fat, became less common as magazine recipes, refrigeration, and boxed food encouraged discrete "buy x y z for recipe A" instead of having an assortment of preserved veggies/meats, broth, lard from previous days etc, to work with and learn from. I was genuinely confused to find my dad had to teach himself a lot of it in his 20s and my mom never learned.
Economic/cultural history. A lot of families didn't see making food better as worth sparing any effort or time on. My grandma's boiled veggies and potatoes, no seasoning, and meat fried in a pan, no sesoning, eaten and cleaned up as quickly as possible come to mind.
Maeve 14 points 4 days ago
It depends on the location, honestly. A lot of country grannies can cook, because they depended on what they could provide for themselves, milk, eggs, butter, cheese, canning, freezing, smoking. A lot of sub/urbans couldn't do that and lost the art.
Maeve 12 points 4 days ago
Man, it's gotta have 3 or more large eggs, a pound of block or hoop (not Velveeta) cheese, grated + some to go on top, and real butter. If it's not golden brown with crispy edges, it's not done. Even better if it has shrimp, crab, or lobster in it.
ParadoxSeahorse 3 points 4 days ago
Like macaroni pie, I love breadcrumbs on top and just an ungodly amount of mature cheddar… literally by weight more than the pasta, and some milk!
PP_BOY_ 6 points 4 days ago
Seasoning = salt.
Almost every aspect of this video is so annoying but I refer to it all the time
panda_abyss 5 points 4 days ago
That was annoying but correct
unitedwithme 3 points 4 days ago
Non YT version, but it's still tiktok 🤮
rants_unnecessarily 2 points 4 days ago
American white people.
Ilovethebomb 11 points 4 days ago
It's a running joke that the British refuse to season their food, this isn't just an American thing.
somethingsnappy 0 points 4 days ago
path: 0 24327089 24327136 24328146, hotness: undefined, score: 0, children: 2
Darnton 4 points 4 days ago
Technically, the roots of mac and cheese can be traced as far as medieval Italy, but in the same way that Italian noodles were born in China.
Yeah, because Italian "noodles" weren't born in China. That is a myth that has long since been busted.
ohulancutash 1 point 3 days ago
Mac and Cheese originated in medieval England anyway.
kryptonianCodeMonkey 21 points 4 days ago
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.
calcopiritus 2 points 3 days ago
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.
kryptonianCodeMonkey 3 points 3 days ago
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.
SpookyBogMonster 2 points 3 days ago
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
kryptonianCodeMonkey 4 points 3 days ago
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.
Septimaeus 1 point 3 days ago
God damn. You win potluck.
kryptonianCodeMonkey 1 point 3 days ago
Am I invited to the proverbial cookout?
ramenshaman 1 point 4 days ago
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 😭
kryptonianCodeMonkey 4 points 3 days ago
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.
ramenshaman 1 point 3 days ago
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.
kryptonianCodeMonkey 2 points 3 days ago
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.
fleebleneeble 19 points 4 days ago
I fuck with both macs. I will say though, I'm noticing there are no (apparent / obvious) spices/herbs.
GroundedGator 1 point 3 days ago
Add some raisins, it will be fine.
fleebleneeble 2 points 3 days ago
chuckleslord 4 points 4 days ago
"I ate a bad version of a dish, so I know I don't like that dish" is how that sounds
smh 4 points 4 days ago
That's exactly how it is. If the first 10 times you have baked macaroni and cheese it's awful, you're not going to want to try it again.
I also don't like baked apples because I was violently ill after eating apple crumble once. Same with grape Smirnoff Ice.
SuperSpruce 11 points 3 days ago
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.
dharmacurious 8 points 4 days ago
Baked Mac and cheese is the only Mac and cheese. I miss my mom's so fucking much it's crazy. I can make it, but nobody made it like her.
KuroiKaze 5 points 4 days ago
Every single time someone tells me they put their heart and soul into something like the left one full of ingredients that sound magic,I take a bite and it's hella mid.
Dickeys BBQ makes the best version of the one on the right of any chain I've been to. Dip waffle fries in it for majesty.
zod000 3 points 4 days ago
You can absolutely make baked mac like the left and have it be amazing, but I'm with you that most people don't make "proper home made" mac and cheese nearly as well as they think they do, even if the top looks ll delicious like in the pic. Coincidentally, the best mac and cheese I ever made looked like the right, but that was only because people were getting impatient so I decided to skip the baking part.
muusemuuse 8 points 4 days ago
What the uppity hell is formal about Mac and cheese?
muusemuuse 2 points 4 days ago
...no?
DarrinBrunner 1 point 4 days ago
You only need utensils for mac and cheese when it's hot, though.
muusemuuse 3 points 4 days ago
You need to get it with chicken or pulled pork in it. Mmmmmm
RecursiveParadox 3 points 4 days ago
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/...
(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)
stringere 8 points 4 days ago
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]
GingerGoodness 3 points 4 days ago
Dunno if I'm "people" but adding broccoli or cauliflower slaps.
AA5B 2 points 4 days ago
Dumb question but what’s the difference? As someone who grew up on the orange stuff from a box, and learned to make the one on the right in recent years, what am I looking for? Is the left just baked? I’ve done that. Is it a topping or spice that encourages browning?
I_Has_A_Hat 7 points 4 days ago
Everyone shed a tear for this poor individual.
FauxLiving 3 points 4 days ago
If you're making the one on the right using flour + butter-> brown -> Milk -> cheese then you're mostly there. You just slightly undercook the noodles before mixing in the cheese sauce and cover with shredded cheese and bake until the top browns. Some people will add panko/breadcrumbs for a bit of crunch.
dream_weasel 3 points 4 days ago
I would absolutely make it this way with a roux to bake it. If I'm not baking it though you can for sure one pan it. Drain mostly cooked noodles, milk, butter, Velveeta, cream cheese, and a little bit of any other hard orange cheese you might have. Principally, this is I believe the main application for Velveeta besides queso and it's the star of Mac and cheese on the stovetop.
FauxLiving 3 points 4 days ago
Velveeta is a lot safer in these kinds of recipes because it's less likely to clump if your roux/milk/cheese ratio is off.
However, you can just use the same cheat that Velveeta uses, a culinary emulsifier, to get the same results while also using high quality cheese. Traditionally the roux acts as an emulsifier but it's easy to have too much fats for the amount of roux that you've made so you get the clumping/grainy texture. Using sodium citrate you can just mix the cheese and milk directly without needing to make the roux. It's very convenient to just heat milk and put cheese in it without fussing with the roux.
Here's a recipe if you want to try it (spoiler: it's basically milk, cheese, sodium citrate):
whoisearth 3 points 4 days ago
If I were there I'd invite you to the next cookout. The sleeper must awaken.
ZILtoid1991 2 points 3 days ago
How do I make the left one?
white_nrdy 4 points 3 days ago
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/...
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.
renrenPDX 4 points 3 days ago
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.
Proprietary_Blend 2 points 3 days ago
It starts with six pounds of pig tails and two pounds of pork belly.
itsgroundhogdayagain 1 point 3 days ago
So the moral here is get baked on June 19th?
Lumisal 1 point 3 days ago
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
wonderingwanderer -1 points 4 days ago
Is the joke that white people don't know how to bake macaroni and cheese? Because that's patently false and honestly kinda offensive.
lightnsfw -1 points 3 days ago
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.
wonderingwanderer 1 point 3 days ago
Yourself included?
wonderingwanderer 1 point 3 days ago
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?
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White dude here. Growing up, my mom always baked it like the left one. She would drop pieces of bread on top so it would toast up. It’s still the best mac and cheese I’ve had to this day and now I need to make it. RIP mom.
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