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^ 4 cheese blend
Bread crumbs on top
Baked in the oven
Crisp top layer when it comes out
Adding lobster or crab meat also compliments it
And thats what makes it gourmet....people suddenly think KD when they hear about Mac and cheese
Exactly. Just because it's easy to prepare and come in microwaveable bowls, doesn't mean it can't be made gourmet. Why do you think bars/pub grub joints serve mac and cheese? They obviously don't make them using KD.
The Mac Shack hasn’t really received great reviews since the opening two months ago. The talk has been mainly negative, and to be honest it hasn’t really given me that urge to come for repeat visits. That’s the most important factor for restaurants, the repeat customers. ...
Overall, I feel that the Mac & Cheese’s can be .. well, more cheesy. It feels cheap and skimpy if the cheese doesn’t cover the entire surface, let alone mixed up amongst the pasta themselves
I've seen people mix in some savage ingredients: mustard, sriracha, chips, wieners, mcnuggets, steak, refried beans, peas, etc, etc. You're good man.
RE: Mac Shack
That's what I figured. A couple of friends went there and thought it was pretty good and found it cheap (?)..I always believe the opposite of what people I know say about restaurants and food now.
"Harvey Belafonte ain't black. He's just a good looking white guy dipped in caramel. " - Archie Bunker
First for pasta you want to use something that either
a) is macaroni
b) a macaroni with ridges.
2) the sauce.
1 liter 2% milk
2/3 cup of butter
Shredded aged cheddar
Shredded Smoked Gouda (don't cheap out get the real stuff not the simulated smoke)
Shredded blue cheese (for bite)
Parmasen if you want.
shredded bacon + bacon grease.
paprika + nutmeg
Melt the butter in a sauce pan over medium heat. Whisk in the flour and heat it up until it turns into what looks like shredded garlic. After that remove from heat, and slowly whisk in milk fucking slowly, when the milk starts to dissapear and form a paste add more. Eventually itll turn into a liquid again. Then put over medium heat and whisk until it thickens into a rue. To test if its ready put a spoon in and see how it drips. Should be thickish.
Whisk in 6 well beaten eggs. Keep whisking over the element with the heat off. add a visible amount of nutmeg or paprika, then slowly whisk in the cheese over the element + bacon grease and chopped up bacon.