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The Food Lab's 10-minute mac and cheese, inspired by cacio e pepe:

http://www.seriouseats.com/2017/01/the-food-lab-3-ingredient...
korean guy named "Keith Moon"
  02/15/17
will cook!
charlie brown
  02/15/17
cr, can't wait to make this.
korean guy named "Keith Moon"
  02/15/17
I've done this other recipe that appeared in the book versio...
From a Bloomington Bathhouse on the Hill
  02/15/17
I've made this. it's very 180
I'm a chad btw
  02/15/17
"ultra-gooey" doesn't sound like my thing.
korean guy named "Keith Moon"
  02/15/17
nah it's very 180 friend
I'm a chad btw
  02/15/17
You might want to give some sodium citrate mac'n'cheese reci...
From a Bloomington Bathhouse on the Hill
  02/15/17
nah that's the part I don't like. I've always prized stringi...
korean guy named "Keith Moon"
  02/15/17
Hmm I'd probably look more toward baked recipes rather t...
From a Bloomington Bathhouse on the Hill
  02/15/17
yeah, I love baked ziti. but I've had good luck with stoveto...
korean guy named "Keith Moon"
  02/15/17
the OP recipe looks like a good one for us lazy faggots thou...
erotic cyberpunk graffiti
  02/15/17
There's very few additional ingredients... basically just eg...
From a Bloomington Bathhouse on the Hill
  02/15/17
Elite mac needs a textural note. I like to put some panko o...
|l||l|l||l|l|l||l|l||l|l||l||l|l||l|l|l||l|l|l|
  02/15/17
so fucking CR
McBeef Sled
  02/15/17


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Date: February 15th, 2017 8:02 AM
Author: korean guy named "Keith Moon"

http://www.seriouseats.com/2017/01/the-food-lab-3-ingredient-fast-easy-stovetop-macaroni-and-cheese.html

this looks fucking amazing, have not tried it yet. I would definitely mix some asiago in there for stringiness though.

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626557)



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Date: February 15th, 2017 8:19 AM
Author: charlie brown

will cook!

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626602)



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Date: February 15th, 2017 8:31 AM
Author: korean guy named "Keith Moon"

cr, can't wait to make this.

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626625)



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Date: February 15th, 2017 8:40 AM
Author: From a Bloomington Bathhouse on the Hill

I've done this other recipe that appeared in the book version of The Food Lab and imo it's got to be better than that 10-minute one:

http://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626652)



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Date: February 15th, 2017 8:41 AM
Author: I'm a chad btw

I've made this. it's very 180

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626659)



Reply Favorite

Date: February 15th, 2017 8:43 AM
Author: korean guy named "Keith Moon"

"ultra-gooey" doesn't sound like my thing.

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626664)



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Date: February 15th, 2017 8:43 AM
Author: I'm a chad btw

nah it's very 180 friend

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626668)



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Date: February 15th, 2017 8:49 AM
Author: From a Bloomington Bathhouse on the Hill

You might want to give some sodium citrate mac'n'cheese recipes a try, you can basically dial in the gooeyness by adjusting the amount of water you add to it

http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

You probably won't find sodium citrate in a store, I ordered mine online

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626700)



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Date: February 15th, 2017 9:00 AM
Author: korean guy named "Keith Moon"

nah that's the part I don't like. I've always prized stringiness in cheese dishes.

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626769)



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Date: February 15th, 2017 9:08 AM
Author: From a Bloomington Bathhouse on the Hill

Hmm

I'd probably look more toward baked recipes rather than stovetop ones if I were you then

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626809)



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Date: February 15th, 2017 10:56 AM
Author: korean guy named "Keith Moon"

yeah, I love baked ziti. but I've had good luck with stovetop dishes; as I said in the OP asiago is amazing for this.

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32627342)



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Date: February 15th, 2017 8:48 AM
Author: erotic cyberpunk graffiti (a nine inch gastrointestinal triumph as thick as a man's wrist)

the OP recipe looks like a good one for us lazy faggots though.

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626694)



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Date: February 15th, 2017 8:55 AM
Author: From a Bloomington Bathhouse on the Hill

There's very few additional ingredients... basically just egg, american cheese, and butter

Quite frankly I think the effort involved between the two is pretty similar. The cheese-shredding process always feels like it takes up the bulk of the prep time when making mac'n'cheese from scratch, and that part isn't going to differ among any of these recipes

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32626731)



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Date: February 15th, 2017 11:40 PM
Author: |l||l|l||l|l|l||l|l||l|l||l||l|l||l|l|l||l|l|l|


Elite mac needs a textural note. I like to put some panko on top and then hit it with the broiler for a few minutes. The crunch is key.

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32633128)



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Date: February 15th, 2017 11:42 PM
Author: McBeef Sled (Serving | The Written Word)

so fucking CR

(http://www.autoadmit.com/thread.php?thread_id=3526815&forum_id=2#32633142)