• JargonWagon@lemmy.world
    1·
    1 month ago

    You know, if they were talking a player named that, someone could have reported it, and this comment could have just been the straw that broke the camel’s back to get the ban.

    • Jax@sh.itjust.works
      403·
      1 month ago

      I can’t understand how non-Americans have gone their entire lives without witnessing macaroni and cheese that exists outside of Kraft.

      • luckystarr@feddit.de
        3·
        1 month ago

        Maccaroni and cheese were really meant to be Käsespätzle but for some reason didn’t.

              • Kusimulkku@lemm.ee
                1·
                1 month ago

                If it’s the most popular one then it makes sense others would of course associate you with that one.

                • Jax@sh.itjust.works
                  11·
                  1 month ago

                  The most popular boxed mac n cheese, again boxed mac n cheese is not the only kind to exist.

                  That would be like associating all Ramen with ‘Top Ramen’. Does that put in perspective how wrong* what you’re suggesting is?

                  *Edit: I’m trying to be nicer.

      • Xanis@lemmy.world
        91·
        1 month ago

        There is a place nearby where you can buy 5 boxes of Kraft Mac & Cheese for $5. Used to be a box for $.50-75.

        When your next stubbed toe could require you to sell an organ, cheap Kraft seems perfect.

        • Hootz@lemmy.ca
          5·
          1 month ago

          2010 Honey look, KDs on sale it’s $.50 a box 2019 Honey look, KDs on sale it’s $.50 a box 2024 Honey look, KDs on sale it’s $1.75 a box

    • EnderMB@lemmy.world
      5·
      1 month ago

      A good macaroni cheese is built from a roux, and uses several cheeses to get that flavour.

      With that being said, I don’t get why Americans lose cheese so much. It’s fine, I guess? I would much prefer most other pasta sauces over cheese, because cheese alone is just a bit bland.

      • NauticalNoodle@lemmy.ml
        2·
        1 month ago

        don’t worry, you can still melt some cheese on top of the “other pasta sauces” to get the best of both worlds.

    • Maggoty@lemmy.world
      11·
      1 month ago

      Make yourself some home made Mac and Cheese someday. Then make sure to burn the recipe so you can save yourself from that daily temptation.

      Edit to add, whatever you do. Don’t add chili. Real ChiliMac is a level 5 paranormal entity that will haunt you the rest of your life.

    • AnUnusualRelic@lemmy.world
      4·
      1 month ago

      It’s like Oreos. I think it’s things that are cultural. You probably can’t get into it once your taste has already been shaped. But if you grew up with it, it’s different. We probably all have such things at home. Although typically not from the horrifying US big food conglomerates, which maybe makes them a bit less atrocious.

  • jsomae@lemmy.ml
    777·
    1 month ago

    They made the right call. Macaroni and cheese is definitely that good.

  • Iron Lynx@lemmy.world
    133·
    1 month ago

    He’s right though.

    Mac & cheese really is unimpressive. Spaghetti Carbonara is way better, even with inaccurate ingredients (e.g. using bacon instead of guanciale or even pancetta).

    Though if you do insist on making it 'Murican style, try melting the cheese into a bechamel sauce and adding some diced ham or cubed bacon. The former makes it way creamier, even if it ends up standing for a while, and the latter just adds some neat flavour and texture. Stick with ham and/or bacon, or maybe very few other things, otherwise it stops being mac & cheese imo.

    I saw a story once of someone who asked internet strangers whether they were the asshole because they hated someone’s mac & cheese. When they described what went into the stuff, it was full of added things, a quarter of which would already stop it from being mac & cheese, and half of which either conflict with each other, or are stuff which if they were the sole additive would give me a reason to nope out of the dish.

    With both mac & cheese and spaghetti carbonara, I’d say less is more.

    • LazerFX@sh.itjust.works
      English
      2·
      1 month ago

      Max and cheese has two ingredients. Good, quality cheese melted into fresh macaroni.

      I challenge anyone to dislike that, with a good fresh salad (I like a chopped salad with a drizzle of oil and balsamic with a sprinkle of salt). The great thing is - there’s a cheese for everyone (except lactose intolerant, and what a shame for them) so this works on so many levels.

      • Mbourgon everywhere@lemmy.world
        101·
        1 month ago

        Alton Brown’s with Gruyère Is fantastic. The funny thing is, kids don’t like it because it’s got too much flavor or something. Lol.

        • barsoap@lemm.ee
          4·
          1 month ago

          At the point of putting Gruyère in it you better be calling it Macaroni au Gratin Mornay.

          Following Escoffier (as is proper and yes I know these aren’t home kitchen amounts do the ratios yourself):

          For the Bechamel: Steam in butter until white 300g finely diced lean veal, two small finely chopped onions, a bit of thyme, pepper, nutmeg, 25g salt, add it to a base of 650g roux and 5l milk. TBH that’s too complicated for me, I put meat extract, thyme, pepper, and onions into cold milk, slowly bring it to temperature, then add cold roux and nutmeg. Also I don’t pass it through a sieve do I look like a French Chef chunks are fine.

          To turn that into a Mornay, add fish fonds (fish sauce works well use the good Vietnamese stuff), for 1l Bechamel melt in 50g “Swiss cheese” and 50g Parmesan, 100g Butter. Gruyere has become standard for the Swiss part of the cheese and works on its own, often people also use an egg yolk to aid emulsion. Especially useful if you have less aromatic cheeses and want to add more, it’s not like you can’t do this with Gouda.

          Oh, and you might want to reduce the salt in the Bechamel if you add fish sauce.

          If you’re putting the whole thing in the oven to make a gratin (also consider throwing some veggies in, peas, carrots, nothing special the sauce is already fancy) adding the egg white is fine no harm done and extra protein, otherwise things can get complicated in actually getting it denatured properly. Without producing scrambled eggs, that is: Mix in the yolk once the sauce is cold enough to not instantly denature it, melt in the cheese, now it’s even colder, add the white and mix it well, pour over stuff, then into the oven to finish up.

          • Mbourgon everywhere@lemmy.world
            1·
            1 month ago

            Shit. Didn’t expect Escoffier to get pulled out here. I thought it was this recipe, but I just checked and there’s only cheddar. So now I feel like I ripped you off. https://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe-1939524.amp

            But thanks for sharing the recipe! I’ve been looking for an excuse to do a Moreau sauce for a while. I don’t think it’s an actual “mother sauce”, but still one I haven’t made. Appreciate it!

            • barsoap@lemm.ee
              2·
              1 month ago

              Bechamel is definitely the mother sauce here, yes. The general Mornay scheme could be called the mother of all cheese sauces, though, and after seeing Escoffier add fish I’ve never gone without it just harmonises so well and you can increase the total amount of umami because it’s backed by more broad-spectrum subtle aroma than cheese alone.

              Side note if you’re cooking for vegetarians replace fish and veal / meat extract with mushrooms. Different, but hits just as good as the carnivore variant. Never managed a proper vegan version, the milk isn’t the problem the problem is limited choice of different sources of umami. It’s not supposed to be a yeast sauce, after all. Make Ratatouille instead never had one complain about it.