Hard disagree. If its real Mac and cheese there’s a thing as too much its really rich. Still really good but thats something you only have as a small side dish at bbqs, or thanks giving where your plate competing for space with 12 other side dishes. Bread crumbs on top drive me wild though.
If its store bought in a plastic tub kind of Mac and cheese then it always taste like frozen dinner quality, or something you would get at a buffet for the old people that still some how only costs 7.99, and is exclusively ran by prisoners on work release. I’m with you on that one. that’s the stuff they deep fry at restaurants, and the only acceptable use for the stuff.
Box Mac though I could demolish two boxes if I was feeling like a piggy. Can’t go wrong with Velveta cheese sauce kind, but powdered cheese will do. I try not to eat it often because it makes me feel like a child, but it lasts in the pantry and its nice to have easy cheap food around. Buy a flat of them and forget about it.
reka@lemmy.world 24 minutes ago
I make the most banging mac and cheese and it only takes like 15 mins.
Make a white sauce - butter, flour into a paste, add milk and mix til smooth and slightly thinner than the eventual intended sauce.
Add grated cheddar, dijon mustard and salt and pepper. Boil the macaroni til al dente. Mix that shit up and top with parmesan. It is incredible every damn time. The issue is that most mac and cheese is made of shelf stable food adjacent powders.
pseudo@jlai.lu 16 minutes ago
Thank you for enriching my vocabulary. I’ll be using that. And also the idea of mustard in the bechamel :)
Flamekebab@piefed.social 22 minutes ago
The cheese and heavy starch doesn’t do it for me. At best I find it okay, at worst it turns my stomach.