- cross-posted to:
- 196@lemmy.world
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All pasta dishes are just different forms of mac and cheese
Kraft dinner style elbow noodles and cheese flavored powder isn’t mac and cheese, it’s a simulacrum of mac and cheese and I’ll die on that hill.
Even takeaway mac and cheese will put the box stuff to shame. The fact that it can’t be called “Kraft macaroni and cheese” because the “cheese” is a powder is a damning statement by itself.
Depends where you live I guess. Several times I’ve gotten Mac from a restaurant and it’s bland as hell. Just tastes like noodles. Kraft may be fake cheese bullshit but at least it has flavor.
this is the truth. it’s awful and even worse re-heated. heavy cream and melted velveeta ‘cheese’ is the best simulacrum sauce.
I agree with you but also think that most home made Mac is bad…especially from the South
Absolutely, it’s easy to fuck up the cheese and Aunty at the potluck isn’t gonna hear when you tell her it’s not supposed to have that texture.
Add ketchup
The ol “coat it in sugar” strategy
Develop a palete. Where in the reading comprehension did you think adding ketchup turns simulacra into real mac and cheese?
It doesn’t. It just makes it tolerable.
I fully agree. There needs to be some non-mashy component, maybe something cross or with a bit of a bite.
If your M&C is mushy, you’re doing it wrong, overcooking the pasta most likely.
I usually make a four cheese variant that calls for tossing the pasta in the cheese sauce cooked, then simmering it for 3-4 minutes and finally baking it. Instead, I leave the sauce a bit more runny, and bake it like that.
I also tend to fancy it up a little: four types of grated cheese goes in the sauce proper - cheddar, mozzarella, pecorino romano and Parmigianino reggiano, followed by a good amount of homemade truffle oil (pretty simple, you buy some truffles, slice em thin on a mandolin, then drop it in a glass bottle, and cover with olive oil. If you want faster extraction and slightly toasted flavour, you can heat the oil to around 120-150C and pour it like that, let it sit for 24 hours and good to go, otherwise leave in a dark, cold place for 3-4 weeks for full intensity).
Once cooked, the four cheeses are followed by some more: gorgonzola, blue cheese, and fine grated Port Salud (freeze it and use the grater side, not the shredder). Crumble and mix those in right before you bake it.
And if you want a proper crunchy bite, get some mini croutons! Mix them into the sauce and finish off the whole thing by topping it with the croutons as well.
And for absolute fancy… See if you can find a place that sells Jamon Iberico. Not just the whole ham but locally processed pre-sliced packages too - they tend to have lots of leftover lard-ons they’ll gladly sell, fry those up on LOW LOW heat until golden and just dump the oil and the lardons right on top of your dish.
Guaranteed flavour orgasm.
O
M
GI used to get it out of a tin and microwave it on top of sliced white bread at uni, so there’s that.
Macaroni and cheese just isn’t that good
i’m telling mom😠 😠 😠 😠 😠 😠 😠
Reported to the ICC
its okay, its good to have. but…
for me, Käsespätzle are better
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They are great. The Spätzle usually have some bite to them, and the roasted onions round it off nicely.
can vouch for regular spätzle as being great and i am now very intrigued by its cheesy cousin
Really easy to make as well. PSA if you’re substituting the cheese for vegan cheese, the taste becomes monotonous and a bit fake. You can counteract this by putting mushrooms in for example. Also if you’re crazy you can put this crispy chili oil in for chili cheese vibes. I really like that
Which are the regular spetzle? I only knew about the green ones from Alto Adige / South Tyrol, with speck cream and butter
i’m only familiar with the butter version, never seen the green one before until now.
yesssss spätzle in general are awesome no question.
in general, u can get käsespätzle at restaurants like in umm… austria and germany iguess. thats where I’ve had them. and they are SO good like WOW omygosh
- spätzle are awesome
- the chee makes the texture more varied
- fried onions add funky crisp
- it actually fills u up and woah tasty
that looks amazing can i have a recipe?
Spätzle in a bowl, add lots of cheese (different types, including red mould) and fried onions. Bake for 15min, stir and Bake again
These are the real “Allgäuer Kasspatzen”
What is Spätzle?
it’s a type of egg pasta with a lot of regional variation. i tried making the milquetoast butter version once using a Spätzlehobel (to make the noodles) and it was terrible :) :) i wonder if i still have that thing somewhere
thx
Completely valid ban
You have been permanently banned from Canada too!
Autoban systems are so bad at detecting, this is worth a lifetime ban
I wouldn’t only ban you, I’d hunt you down, I’d find you, and then I’d shove a whole bowl of mac and cheese down your throat
Can you hogtie me first
like all tenderly tho, right?
Like with candles and a nice glass of wine?
That’d be decided in the spur of the moment. Lmao
Too light a sentence.
It’s really overrated
