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about to cook some awesome mac & cheese
| hyperventilating immigrant | 09/20/26 |
| Naked regret ceo | 09/20/26 |
| vengeful parlor | 09/20/26 |
| hyperventilating immigrant | 09/20/26 |
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Date: September 20th, 2026 7:57 PM Author: hyperventilating immigrant I don't use a roux. Just cheddar & gruyere, fresh grated and emulsified with sodium citrate. That's the correct method imo. (https://xoxohth.com/thread.php?thread_id=5905505&forum_id=2#50146114) |
Date: September 20th, 2026 8:24 PM Author: Naked regret ceo I make mine with like 30% diced beef patties so getting the macncheese right is not so crucial (https://xoxohth.com/thread.php?thread_id=5905505&forum_id=2#50146190) |
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Date: September 20th, 2026 8:24 PM Author: vengeful parlor 180 (https://xoxohth.com/thread.php?thread_id=5905505&forum_id=2#50146192) |
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Date: September 20th, 2026 8:25 PM Author: hyperventilating immigrant I'm a purist. I use a cast iron skillet and layer cavatappi mixed with my cheese mixture and then more grated cheese. I top with panko that I lightly sautee in clarified butter until it's like 3/4 done (https://xoxohth.com/thread.php?thread_id=5905505&forum_id=2#50146196) |