Annie of Annie's Mac and Cheese

Re:Annie of Annie's Mac and Cheese by oivey on Friday March 26, 2021 @05:36PM (#26597254)

For one, you can’t make mac and cheese with just pasta, cheese, and seasoning. The cheese won’t melt correctly. You need to make a roux or use a modern method like incorporating evaporated milk or sodium citrate. Lack of knowledge of how to cook is a big reason why people buy this stuff, on top of convenience.

[ Parent | on HN ]

Re:Annie of Annie's Mac and Cheese by rng_civ on Friday March 26, 2021 @06:15PM (#26597641)

I've gotten some pretty good results just using the left over pasta-water with some flour.

AFAIK, the cheese I'm using doesn't have anything particularly special (some cheap hard cheddar). I don't even grate it, just chop it up a little before adding it to the water.

[ Parent | on HN ]

Re:Annie of Annie's Mac and Cheese by oivey on Friday March 26, 2021 @10:01PM (#26599187)

Flour is the key component in a roux. The only difference is cooking the flour in some butter to remove the raw flavor. FYI, that combination is called a béchamel sauce.

Edit: actually béchamel had some milk also, but yeah

[ Parent | on HN ]

Re:Annie of Annie's Mac and Cheese by bluedino on Friday March 26, 2021 @05:44PM (#26597335)

This is where Velveeta comes in

[ Parent | on HN ]

Re:Annie of Annie's Mac and Cheese by maxerickson on Friday March 26, 2021 @05:40PM (#26597291)

Pasta and cheese that isn't in a sauce is pretty good too.

[ Parent | on HN ]