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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...
NPR host pronouncing "NOWAG"  02/15/17
will cook!
*unzips*  02/15/17
cr, can't wait to make this.
NPR host pronouncing "NOWAG"  02/15/17
I've done this other recipe that appeared in the book versio...
From ~6356 Hilltop Bathhouses  02/15/17
I've made this. it's very 180
Boogie Second Cousins  02/15/17
"ultra-gooey" doesn't sound like my thing.
NPR host pronouncing "NOWAG"  02/15/17
nah it's very 180 friend
Boogie Second Cousins  02/15/17
You might want to give some sodium citrate mac'n'cheese reci...
From ~6356 Hilltop Bathhouses  02/15/17
nah that's the part I don't like. I've always prized stringi...
NPR host pronouncing "NOWAG"  02/15/17
Hmm I'd probably look more toward baked recipes rather t...
From ~6356 Hilltop Bathhouses  02/15/17
yeah, I love baked ziti. but I've had good luck with stoveto...
NPR host pronouncing "NOWAG"  02/15/17
the OP recipe looks like a good one for us lazy faggots thou...
Buck "The Slimepit" Angel  02/15/17
There's very few additional ingredients... basically just eg...
From ~6356 Hilltop Bathhouses  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: NPR host pronouncing "NOWAG"

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: *unzips*

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: NPR host pronouncing "NOWAG"

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 ~6356 Hilltop Bathhouses

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: Boogie Second Cousins

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: NPR host pronouncing "NOWAG"

"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: Boogie Second Cousins

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 ~6356 Hilltop Bathhouses

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: NPR host pronouncing "NOWAG"

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 ~6356 Hilltop Bathhouses

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: NPR host pronouncing "NOWAG"

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: Buck "The Slimepit" Angel (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 ~6356 Hilltop Bathhouses

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)