their "solitary" should be together, and in a special section of the kitchen so that they are constantly having to do the cook off until they realise they suck

They cooked the noodles before they baked. Those noodles might have been al dente when they went into the oven. 45 minutes later, and they have the consistency of play dough.

likely cause by mac overcooked to hell and back and cheese is nothing but cheese that has all of it's moisture absorbed by the mac

You can also just melt nearly any cheese into a roux to make a mornay sauce if you are careful about it, which is the secret to both mac and cheese and queso sauce. Sodium citrate helps to keep it from breaking but is not strictly necessary in most cases.

Edit - yes, cheese and milk

You've saved my life 😋

My buddy bought a bunch of this to make queso dip. It works well for that

This is, of course, the proper way of doing things.

My practical version for everyday cooking/trying not to consume large amounts of cream looks like -

Bring a couple cups of milk (usually have 2% in the house) to a near simmer, then whisk in another cup of milk with a few fat spoonfuls of flour mixed into it (as a slurry.) Let it barely come to a boil for a few minutes, thickening the milk mixture, scraping the bottom and sides slowly the whole time. Once it coats the back of the spoon well turn the heat way down and add salt, pepper, garlic powder, onion powder to taste. Turn the heat off and add an obscene amount of shredded cheese (usually whatever partially used bags and random slices that need to be used from the fridge.) Once melted, double check seasoning and add to fully cooked pasta for a stovetop version. For baked Mac and cheese, undercook the pasta a bit and save some shredded cheese for the top.

Boiling the mix after the cheese has been added increases the risk of the cheese splitting and getting oily. Adding a slice of American cheese provides enough sodium citrate to create the same smooth, saucy texture. Shredding your own cheese may also be best practice, but I've never had an issue with pre shredded cheese.

As a non-American, how much pasta goes with all that cheese? And how many serves do you get out of it?

I made a custard Mac and cheese last Thanksgiving and I liked it so much more than Roux style.

Can't find any pictures, unfortunately.

I'm no chef, so look up a book if you want proper instructions, but here's how tondo things:

1. Mix equal parts (by weight) flour and butter in a saucepan over medium heat - this is your roux, and it'll be a bit clumpy
2. Add milk, very slowly, and mix thoroughly after each addition, consider adding nutmeg - this is a béchamel sauce
3. Add grated cheese (and sodium citrate if desired and if your cheeses won't melt well), cut the heat, and mix until smooth - and this is a mornay sauce
4. Pour over pasta and enjoy!

It's not that hard and the result will be better than anything you get from the store or eat at your aunt's house.

I make a really good macaroni cheese and have never had the sauce "break" despite not using sodium citrate. No cream either, just full-fat milk. And a good spoon of mustard, yum. Maybe it's the cheese? I use extra tasty cheddar.

The only correct choice is not to play.

So I've never made mac and cheese because it's literally not a thing where I'm from. How would you make it and is there any way I can sneak some garlic in?

I think that's just the bad color temperature of the lighting, giving the macaroni noodles a green hue.

Sodium citrate. It's not plastic, it just makes cheese look like plastic.

Because you're going to a potluck and don't want to worry about getting your dish back?

1 - you don't have to worry about leaving a dish

2 - you don't have to clean it after a get together that is probably exhausting

3 - aluminum is one of the materials that is actually very recyclable, so it's not a big deal like plastic is.

Prison.

This is perfect, you can easily scoop up just bacon and peas to eat and skip the rest

Electric chair.

The cheese part is debatable.

I'm very scared of your two-tonne corn starch mac

Do you want a mutant mac and cheese monster? Cause that's how you get mutant mac and cheese monsters.

Avec du fromage qui mérite même pas ce nom : c'est plus des pâtes cuites dans une substance gluante jaune-blanche toute droit issue des merveilles de l'industrie pétrochimique.

Je n'ai jamais compris ce qu'ils veulent dire par mac d'ailleurs

You can take it from my cold, dead, cheese covered hands!

My kids specifically request it for all holidays.

Flight me. 😛

The entire African-American community wants to

• Know your location

https://en.wikipedia.org/wiki/Fighting_words

We don't make it for Thanksgiving, but I wouldn't turn my nose at a made from scratch baked mac. My granny taught me her recipe and there are never leftovers when we make it.