Oh hell no!!!!
- Thread starter easy_b
- Start date
i didnt know what he fuck they were making til they announced it at the very end........and was like......really?
Read the Facebook comments even
white people are pissed off about that lol
idk but I definitely would’ve pushed that shit off the counter
Lol
The Mustard is cool, I use the powder in mine. Mixed cheese is cool too, but no veggies. Sometimes I'll put a little green onion but that's more for a garnish.
U half and half????
that shit that bitch made looks more so a macaroni salad...that ain’t no damn mac and cheese tho...and them cacs had the nerve to say it’s the “ultimate” mac and cheese lol
They all need they asses kicked for not stopping that blasphemy.
Looked like a macaroni “Gumbo” salad or something
Dude, last year I made a 19 cheese macaroni and cheese for Christmas. I don't know how many cheese is I'm going to put in my Mac & cheese this year... But it definitely won't have vegetables and brussel sprouts
The mustard in the roux just would have made it a bit tangy. I've used dijon in cheese sauce before, I was doing it for broccoli and cauliflower tho. The veggies were doing too much, imo. I know people who put a topping on their mac n cheese, usually bread crumbs, but I don't do that either.
Did you really sit there and count “19” different cheeses? I’m guessing you were tired by the time you got to 15
ya I’ll use breadcrumbs and a little bit of paprika for “appearances”
I used to cut up red/orange bell peppers very small and put it in there but it’s not worth the “hassle”
Hold up, hold up, hold the fuck up...A roux?...who the fuck makes a roux to start a Mac casserole? These cracked did everything in their power to make that shit taste nasty as fuck 
just about to ask the same thing !
Hold up, hold up, hold the fuck up...A roux?...who the fuck makes a roux to start a Mac casserole? These cracked did everything in their power to make that shit taste nasty as fuck
I don't usually do it for mac and cheese, but if you are doing cheese sauces, it helps them thicken and not separate. I've been looking for a white cheese sauce recipe/queso blanco recipe similar to what is served in Mexican restaurants and most of the recipes I've come across start with a roux.
You haven't had mine.
I don't have the original recipe I used, since I've been making it so many years, but I use a variety of cheeses, usually a different combination every time. I make sure to use munster each time, tho you have to be careful. I have the deli counter slice about a 3 inch or so thick block. Then I cut off the rind, rinse it to make sure there is no rind residue, pat it dry, and put it it the freezer to firm it to make it easier to chop or grate it. It makes everything really creamy. My friend wasn't careful and used cubes with the rind, and it floated to the top and was crunchy. Not good at all.
Costco has a good mac n cheese I've used the last two years when I wanted to cheat, tho I usually top it with a bit more cheese. They use the same type of macaroni I do, but I'm making it from scratch this year.
Excuse me but your Macaroni and cheese hasn’t been classified by Science yet. No offenseYou haven't had mine.
I don't have the original recipe I used, since I've been making it so many years, but I use a variety of cheeses, usually a different combination every time. I make sure to use munster each time, tho you have to be careful. I have the deli counter slice about a 3 inch or so thick block. Then I cut off the rind, rinse it to make sure there is no rind residue, pat it dry, and put it it the freezer to firm it to make it easier to chop or grate it. It makes everything really creamy. My friend wasn't careful and used cubes with the rind, and it floated to the top and was crunchy. Not good at all.
Costco has a good mac n cheese I've used the last two years when I wanted to cheat, tho I usually top it with a bit more cheese. They use the same type of macaroni I do, but I'm making it from scratch this year.
Science? The member Self-Science?
A teaspoon of ground mustard when you melt the butter, seasoning salt, flour, whole milk to make the base sets it off. Whisk that shit till it bubbles on low heat then add shredded cheese. Still in the shells and bake at 425 in a convection oven. I also put smoked paprika on the top with the extra cheese to make it pretty.
I never have leftovers. My wife too a tray to work and the office loved it so much I had to keep making “her” famous Mac and cheese.
