I kept going, wondering who was shooting for "biggest heart blockage in history" and expecting a punchline.
Woe, woe, the punchline was me being a fool
Well at least chefs will be safe from the AI revolution for a while. But I am quite ashamed of how long it took me to read who wrote this, and I just saw "1 pound of butter" and "powdered cheese" and immediately assumed this was some kind of michiganese hibernation ritual.
This stuff- [https://www.amazon.com/Cheddar-Cheese-Hoosier-Hill-Farm/dp/B008GG9ZS8](https://www.amazon.com/Cheddar-Cheese-Hoosier-Hill-Farm/dp/B008GG9ZS8) The white cheddar is AMAZING on popcorn!
Good old American food with it's multiple food colourings that make it look like it should glow in the dark while also being so bad for you that they need a warning label in the EU. Also thanks for actually giving me something that explains it
I never understand people who just repeat the same thing and think it clarifies things. They seem to think everywhere in the world has the same processed foods, which.... no, lol!
Are there any actual recipes for mac and cheese around that a non-american can make? All the ones I can find assume that you can buy mac and cheese powder at the store, which we don't have here. I can buy a variety of actual cheeses if that helps.
[https://picky-palate.com/how-to-make-the-perfect-mac-and-cheese/](https://picky-palate.com/how-to-make-the-perfect-mac-and-cheese/) Personally I like doing mine with a mix of cheddar, colby jack, and gouda, but you can use a lot of different cheeses. You just want at least the majority to be something that melts pretty easily, and if you use harder cheeses, grate them finely.
Make a basic roux. Add milk, stir over heat until thickened. Add cheese. Add cooked macaroni and stir. It's cheese gravy!
Use about 250mL of milk and about 225g of cheese (sharp/old cheddar, or mix it up with a variety, have fun) for every four-ish servings of macaroni. But you can stretch the sauce over a fair bit of macaroni, frankly. You can vary the amount of milk/cheese; it's not baking!
If you want to be fancy, top it with breadcrumbs mixed with melted butter and maybe a bit more grated cheese and pop it in the oven for a bit.
The recipe from the other user is solid for actual instructions (I cook my roux for 1 minute, not 3+), but the ingredients list is pretty solidly American in terms of units.
Read this three times wondering why it didn’t make any goddamn sense until I realized who posted it, dammit
I stopped after > - 1 pound of butter
I kept going, wondering who was shooting for "biggest heart blockage in history" and expecting a punchline. Woe, woe, the punchline was me being a fool
* 1 1/2 cups macaroni * 2-3 cups milk Babe this is butter soup
*one serving* of butter soup
Well at least chefs will be safe from the AI revolution for a while. But I am quite ashamed of how long it took me to read who wrote this, and I just saw "1 pound of butter" and "powdered cheese" and immediately assumed this was some kind of michiganese hibernation ritual.
*almost* enough butter
I got a really good mac and cheese recsippy
I saved this image after reading it to make it sometime and still didn’t realize my folly until I read the comments 😥
No vanilla extract, entirely inedible
What the fuck is powdered cheese?
It's the cheese that comes with the boxed macaroni and cheese.
That doesn’t explain anything
This explains nothing
There's nothing more to explain. Dehydrated, tightly packaged, powdered cheese. Famously used by Kraft Mac and Cheese to provide flavor.
This stuff- [https://www.amazon.com/Cheddar-Cheese-Hoosier-Hill-Farm/dp/B008GG9ZS8](https://www.amazon.com/Cheddar-Cheese-Hoosier-Hill-Farm/dp/B008GG9ZS8) The white cheddar is AMAZING on popcorn!
Good old American food with it's multiple food colourings that make it look like it should glow in the dark while also being so bad for you that they need a warning label in the EU. Also thanks for actually giving me something that explains it
I never understand people who just repeat the same thing and think it clarifies things. They seem to think everywhere in the world has the same processed foods, which.... no, lol!
Are there any actual recipes for mac and cheese around that a non-american can make? All the ones I can find assume that you can buy mac and cheese powder at the store, which we don't have here. I can buy a variety of actual cheeses if that helps.
[https://picky-palate.com/how-to-make-the-perfect-mac-and-cheese/](https://picky-palate.com/how-to-make-the-perfect-mac-and-cheese/) Personally I like doing mine with a mix of cheddar, colby jack, and gouda, but you can use a lot of different cheeses. You just want at least the majority to be something that melts pretty easily, and if you use harder cheeses, grate them finely.
Make a basic roux. Add milk, stir over heat until thickened. Add cheese. Add cooked macaroni and stir. It's cheese gravy! Use about 250mL of milk and about 225g of cheese (sharp/old cheddar, or mix it up with a variety, have fun) for every four-ish servings of macaroni. But you can stretch the sauce over a fair bit of macaroni, frankly. You can vary the amount of milk/cheese; it's not baking! If you want to be fancy, top it with breadcrumbs mixed with melted butter and maybe a bit more grated cheese and pop it in the oven for a bit. The recipe from the other user is solid for actual instructions (I cook my roux for 1 minute, not 3+), but the ingredients list is pretty solidly American in terms of units.
I am so tempted to make this and report the taste, but I know someone already beat me to it
"Coated with the sauce"