Macaroni and Cheese

[j-dub]

you guys, this weekend I'm making the TJs Gruyere/Cheddar, black truffle oil mac & cheese.  I'm already excited about it.  it's going to be fantastic.  will post pics.

just made mine tonight 

used 1/2 gruyere, 1/4 smoked cheddar/swiss mix, 1/4 whole foods sharp cheddar and grated some fresh parm. panko and black truffle oil on top. also mixed in some bacon and baby portabello's. was so damn delicious.

[pissclams]

did you take any pictures? 

[steve dave]

if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.

lol (at you, not with you)

[CNS]

if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.

My roux for M&C is about a 3-5 min roux.  Don't want a dark, or even medium roux.

[pissclams]

if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.

My roux for M&C is about a 3-5 min roux.  Don't want a dark, or even medium roux.

ya rusty is a complete clown.  i imagine him using a béchamel sauce for his mac and cheese

[Brock Landers]

did you take any pictures?

I was also hoping to have seen some Mac & Cheese pr0n by now.  I'm going to create a dish involving Gruyere and bacon this weekend and will be putting pics up.  Hopefully SFW but no guarantees.

[j-dub]

did you take any pictures?

my bad 

[j-dub]

if you're going to waste your time making a roux, do it on a respectable food instead of creating something that is marginally better than a 99 cent blue box of noodles and chowder.

My roux for M&C is about a 3-5 min roux.  Don't want a dark, or even medium roux.

so how does one make a roux exactly? i whisked some flour in with my milk and h&h.. but i didn't put it over heat or anything..

[steve dave]

milk in your roux?  lolokgoodluckwiththat 

[j-dub]

milk in your roux?  lolokgoodluckwiththat 

why so mean SD 

help a bro out 

[steve dave]

milk in your roux?  lolokgoodluckwiththat 

why so mean SD 

help a bro out 

just melt butter and whisk in an equal amount of flour and keep whisking it until it's the color you want.

[j-dub]

thanks SD 

[FP TC etc.]

I am bad at cooking. Will I still be able to make delicious mac and cheese? 

[steve dave]

I am bad at cooking. Will I still be able to make delicious mac and cheese? 

well, after reading rusty's evaluation of mac and cheese I have determined that "delicious mac and cheese" is a hilariously relative term. 

[Cire]

even the best mac and cheese in the world isn't worth 3 pages.

[steve dave]

even the best mac and cheese in the world isn't worth 3 pages.

add cire to the list of people who've never had good mac and cheese. 

[pissclams]

milk in your roux?  lolokgoodluckwiththat 

man.  man oh man.  steve dave talking smack on someone for not knowing how to get their roux on.  i've seen everything.  those ksufans archives  would come in handy right about now.

[Dugout DickStone]

i'm going to go all obvsies on you guys...capital grille's lobster baked mac & cheese is solid.

yeah dude.  yeah.

[CNS]

milk in your roux?  lolokgoodluckwiththat 

why so mean SD 

help a bro out 

just melt butter and whisk in an equal amount of flour and keep whisking it until it's the color you want.

The "equal parts" can be played with depending on how much thickening you need from your roux.  For example, my gumbo recipe uses a 3:1 ratio of flour to Butter/oil. 

If you like your mac thicker/less creamy, use more flour. If you like it with a thinner/runnier sauce, use less(when I say less, I wouldn't go below the 1:1 ratio).

[michigancat]

3:1 ratio for gumb? wtf

[CNS]

3:1 ratio for gumb? wtf

Yep.  9 table spoons flour, 3 table spoons olive oil or bacon fat.  Sometimes I use even more flour.  It is very dry and crumbly until it's been in the skillet for about 45 min or so, then it turns into what looks like very dark and very thick peanut butter.  Stir it until it is just short of mahogany. 

That amt is used in a very large stock pot.  When I make it, I make a lot.

[Fedor]

1 Corinthians 13:11

[jtksu]

A roux is equal parts flour to fat.  Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro.  Also, do you not use file?  Seems like that much flour+ file would equal a gumbo flavored paste.

[FP TC etc.]

someone who knows what they are talking about post a delicious mac and cheese recipe.

TIA

[CNS]

A roux is equal parts flour to fat.  Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro.  Also, do you not use file?  Seems like that much flour+ file would equal a gumbo flavored paste.

I have cook books written by cajun chefs that disagree. 

Also, I use file sometimes, but not all the time. 

Negative on the paste assumption.  It's all about quantity of liquid.  Again, I use a v large stock pot.  So much so that it takes a good 2 hours plus to cook down.

Consistency wise, it is like most any other gumbo you have probably had assuming that you have eaten gumbo in a place that doesn't normally specialize in burgers and fried chicken.

I can't imagine putting the amount of oil a 1:1 would require in a gumbo.  Would make it v oily and rob the seafood flavor at least somewhat.