Both of these horrors look like those Walmart one pan recipes where you dump a 4lb bag of cheese on some noodles with some kind of broth and cook for an hour hoping what comes out is edible...
I still find it wild that Americans call macaroni and lasagne "noodles".
I find it weird that anyone has an issue with that.
It's wild but convenient for my username
Germans do it too. All pasta is noodles.
Bechemel dammit your Mac and cheese needs to start with a bechemel
It's possible to have a good mac and cheese without bechamel (e.g. by using Velveeta instead), but those two pictured ain't it.
WTF is wrong with americans? Can't they eat normal somewhat healthy food? Use real cheese and just grate it on top of some hot macaroni, damn it.
Us real Americans make our own cheese with melted plastic and yellow food coloring. We don't need that commie dairy shit.
American cheese isn't made of plastic in the sense of polymers, it is plastic in the sense of being easily deformed or molded.
At its most basic, American cheese is literally just cheese, water and sodium phosphate. It's "not cheese", but in the sense that meatloaf isn't meat and mayonnaise isn't eggs.
WTF is wrong with you??? You just grate cheese over pasta and call it a day? The cheese should be melted into a sauce (I start with a bechamel and then add cheese), then mixed into the macaroni. I prefer to bake it with breadcrumbs on top after for some textural variety.
That's not exactly healthy either and but it tastes like it should be. Mac n cheese should be creamy AND cheesy and delicious. What you are suggesting sounds plain and dry, I wouldn't touch with a 10 foot pole unless I was a guest at your house. But you can be damn sure I'd tell everyone you can't make Mac n cheese and I definitely wouldn't trust you with dinner ever again.
You start with a roux add a little milk then cheese then milk and again cheese. Keep doing that until it's cheesey/creamy enough. Good idea to add salt and some seasonings as well.
As a white girl in a culinary wasteland, this hurts me on a level that my English ancestors can feel. My favourite food is plain unsalted potatoes, and yet this abomination is offensive to me.
I’m certain serving either of these would be considered a war crime. I’m actually confident if we offered these choices to insurgent armies as the only alternative to a truce, we’d have peace on earth.
What I’m saying is both of these crimes against pasta are soul-crushingly awful. Jesus wept.
Its green. WHY IS IT GREEN
Their camera is as bad as their mac and cheese.
Both with potato.
I the best way to do it is to cook the kraft slices in hotdog water, then add the noodle until plump.
How can you mess up Mac and Cheese that badly?
By thinking it requires only 2 ingredients.
I don't even eat cheese, but if I were to make it, I'd make this:
https://www.savortoothtiger.com/recipes/jefferson-amp-mac-amp-cheese
But you have to add sodium citrate:
Mac and cheese is just lasagne for people too poor to afford meat.
the singular form of the word is spelled "lasagna", you used the plural form of the word.
There are literally gourmet mac and cheese restaurants. And they put meat in the mac and cheese. Believe it or not, that is possible.
Not as cooks though. Some of these prisoners are there for murder, but still...
REAL Macaroni and Cheese, you fucking savages:
8" X 8" casserole dish, 2-2.5 cups macaroni noodles (half of 16 oz. box), 2 eggs, beaten, 2 cups milk, 1 8 oz block extra sharp cheddar cheese, grated, 4 tbs butter or margarine, sliced
Mix eggs and milk in separate container. Boil and drain noodles (15 min, or until tender.) Pour half of noodles into dish, spread out into an even layer. Cover noodles in dish with a layer of shredded cheese. Cover cheese in dish with rest of noodles. Cover last layer of noodles with rest of cheese. Pour egg and milk mixture over noodles and cheese in dish. Insert fork or spoon into mixture at various points and slightly agitate to ensure egg and milk mixture fully saturates noodles. Cut butter into small pieces and evenly cover top of mixture at 1-2" intervals.
Bake at 350 degrees for 30-45 minutes, or until lightly browned on top.
NO FUCKING CRUST.
