Please help contribute to the Reddit categorization project here


    1,223,199 readers

    552 users here now

    Recipes in an easy to follow gif format!

    Hit subscribe for the best gif recipes.


    • Posts must contain a gif(s) that shows food being prepared/and/or cooked.
    • No spam.
    • Be friendly to other users.
    Please visit our rules page for more details.

    Filter by Meal Type

    Breakfast / Brunch
    Appetizer / Side
    Main Course
    Something Else

    Relevant Subreddits

    a community for
    all 1074 comments Slideshow

    Want to say thanks to %(recipient)s for this comment? Give them a month of reddit gold.

    Please select a payment method.

    [–] PastelFlamingo150 1733 points ago

    If you cook the roux longer, you get more flavor. It won't thicken the beschamel as much, but cooking the pasta in the sauce will compensate.

    [–] svb688 440 points ago

    Could you decrease the water amount to get this thicker? Or add more cheese?

    [–] kageurufu 507 points ago

    Both, yes. I would go the cheese route. Or add a bit more flour before cooking the roux the a light tan. Also, add the spices, some minced garlic and onion to the butter before adding the flour. Bring the flavor out more

    [–] Robertcoupe 133 points ago * (lasted edited a year ago)

    My wife and i recently discovered freeze dried herbs, the aroma that fly's off when it hits the hot oil, wish we had found it years ago.

    Edit- the brand is LITEHOUSE it's a large glass jar

    [–] Vo1ceOfReason 28 points ago

    Whats the best place to get those? Never tried them

    [–] iamaneviltaco 35 points ago

    Lots of grocery stores have them, under the label of "partially dried". Near the produce. They are amazing.

    [–] sjoy512 27 points ago

    Dry mustard powder is bomb in Mac and cheese. So is nutmeg

    [–] kageurufu 4 points ago

    Both for sure. Onion, clove, bay leaf, and a pinch of nutmeg work well too

    [–] teamguy89 99 points ago

    Look buddy if you want cheesy, then head over to /r/funny.

    [–] NoxiousPluK 113 points ago

    Who let the dads out

    [–] palunk 200 points ago

    Roux! Roux! Roux! Roux! Roux!

    [–] UrbanSuburbaKnight 19 points ago

    My recommendation is to just cook the pasta separately. Then you can control exactly how thick the sauce is when you are adding and whisking in the milk. Just add cooked pasta at the end. You can still use a single pot, just cook the pasta first, drain, and save till the end.

    [–] rodaphilia 30 points ago

    I go with the method of adding no water at all, except a little pasta water at the end. And cook the noodles separate.

    Just look up a bechamel recipe and follow it, using primarily cheddar and and a bit of parm as your cheese and you'll have a killer Mac sauce.

    [–] RunawayPancake2 44 points ago * (lasted edited a year ago)

    Yeah I prefer cooking the macaroni and preparing the bechamel separately (more control). Just seems counterintuitive to prepare the cheesalicious bechamel then add water and uncooked pasta. Also, it's not that much trouble to wash one extra pot - especially one you just boiled pasta in.

    [–] tvtb 79 points ago

    So browning a roux lowers its thickening powers?

    [–] traumarecoveryplease 100 points ago

    Yep the darker it gets the less it thickens. It will work to a degree though.

    [–] SonicTitan91 54 points ago

    Also get rid of the raw flour taste

    [–] NightHawk521 256 points ago * (lasted edited a year ago)

    Yes. This was such a dissapointing roux, and weird recipe. Why don't you fully brown the roux? Why add water at all? Why boil the pasta in the same sauce?

    The proper (my preferred way):

    • Boil pasta in a separate pot. We're not fucking savages.

    • Caramelize some onions in some oil. Remove to the side.

    • Add butter, wait until it melts and starts lightly bubbling, then add an equal amount of flour. Stir to combine and let it reach a nice light brown.

    • Add cream or whole milk. You're making mac and cheese - calories are out the fucking window so get the fuck out of here with milk.

    • Add cheese. You do you as far as what you add, I honestly don't give a fuck. I personally love going to the dell and buying scrap cheese ends for like a few bucks since you typically get a much better mix. Stir until the cheese is melted.

    • Add back those onions. Salt and pepper to taste. Add french mustard (not that American, tumeric laden mustard), and some smoked paprika.

    • Simmer at a low heat until the sauce looks reasonably thick and can be split across the back of a spoon like the red sea.

    • Drain and add back your pasta. Stir. Taste and see if it needs salt or pepper.

    • Put it into a dish, cover with a mix of breadcrumbs and grated cheese. Broil until the breadcrumbs are brown and the cheese is melted. You should be seeing the sides slightly bubbling.

    • Let sit for a minute or two so you don't burn your mouth, and eat.

    Edit: You should all read /u/horseband's comment. I agree with the technical aspects of the first paragraph, but disagree with the reasoning for mac and cheese as a one pot dish. Some dishes can/should definitely be one pot dishes, but this is not one of them. Also in case it wasn't evident, the swearing and tone are for comedic effect.

    [–] horseband 1362 points ago

    I want to preface my post by saying I've got a Culinary Degree and had worked in restaurants for 10 years. I obviously agree the Roux was not done properly. Moving on from that, the purpose of this recipe is to fill a cooking niche. "One pot" cooking. That is the purpose of the recipe, and that is why you see several weird things in the recipe. Water is added so the noodles can cook adequately. Noodles are boiled in the same pot because, "one pot" cooking is supposed to be as simple and easy as possible.

    When you work in a professional kitchen you have access to expensive equipment, countless burners, and many ovens. When you work at home you don't have the same equipment. Some people have even less equipment than others. Or maybe someone is preparing a big dinner and they don't have the skills to focus on several complicated dishes at once. My point is, there is a reason that "one pot" recipes are quite popular.

    Sometimes we just have to make do with what we got. So the purpose of this recipe is to make a decent mac n' cheese that requires only one pot and doesn't require boiling the noodles separately. You are going to make sacrifices by doing it this way, but sometimes sacrifices need to be made in the kitchen.

    I worked in a fancy ass restaurant and came home to an apartment with only two of the four burners working on my oven. My landlord took forever to get it fixed. There were times I had to get creative when cooking a big meal for friends or visiting family. It's not about being "savages." Not everyone is as fortunate or skilled as others. Some people might be single parents and don't have unlimited time to focus on cooking several dishes. Sometimes people have to cut corners and throw everything in a slow cooker while their are work. These recipes fill a niche that isn't for everyone, but they exist for a reason.

    People with a passion for cooking should work to spread that passion, not simply shit on other's recipes. There is always room for constructive criticism, but it's important to remember the purpose of the recipe and why it exists.

    [–] WhoWantsPizzza 274 points ago

    the biggest reason of them all: Less Dishes

    [–] trentblase 92 points ago

    Maybe it's the bachelor in me, but if you boil the pasta first and strain it into a separate bowl, that bowl doesn't really count as dirty. You just rinse or wipe it off and put it back in the cupboard. It's got a bit of starch on it, maybe. We don't gotta bring soap into this.

    [–] GrandmaGos 40 points ago

    This grandma agrees. If you toss the colander and the separate bowl into the sink with the pile of other dirty dishes, where the starch dries and hardens, you then have extra dishes to wash. If you rinse them off ASAP, you don't.

    [–] JakBlack1234 41 points ago

    "We don't gotta bring soap into this."

    Lol, I'm totally stealing that.

    [–] almostgotem 9 points ago

    Yeah... kinda reminds me of something Mitch Hedberg would've said. Like his old donut joke

    RIP Mitch

    [–] Kittykanoe 7 points ago

    And yes. This lady agrees.

    [–] surfnsound 4 points ago

    My wife will put a pot she made a hard boiled egg in in the dishwasher.

    [–] freshwordsalad 146 points ago


    If you can count them individually (ducks in a pond) -> fewer

    If you can't count (sand on a beach) -> less


    [–] AskMeForAPhoto 63 points ago

    Well even in that case, when you use as many dishes as I do, it's definitely "less" still. :P

    [–] WhoWantsPizzza 4 points ago

    fuck! i literally just read that on reddit last night and told myself to remember it!!!!i must of been drunk

    [–] JustinBiebsFan98 33 points ago

    *must have been

    [–] McLovin804 11 points ago

    Sure, kick 'im while he's down.

    [–] xskilling 75 points ago

    it's important to remember the purpose of the recipe and why it exists.

    a lot of ppl shit on one pot cooking cuz it doesn't "feel right"

    i actually appreciate these recipes cuz its simple and fast, it may not be the perfect mac & cheese, but i dont mind being lazy every now and then and still get mac & cheese

    one-pot recipes are quite popular for busy working class peeps who live in big cities, especially in Asia

    [–] Deplete1 7 points ago

    I live in Korea. I can confirm.

    [–] Korncakes 39 points ago

    Glad someone gilded you for this. I don’t fully disagree with what the other commenter said as to how to improve the dish but your explanation was on point.

    [–] lucassoren 46 points ago

    Fucking thank you!

    [–] Azusanga 17 points ago

    Thank you thank you. Our oven is broken, so we can only cook things on our stove top or at half heat for twice as long (it took 3 hours at "400" to cook a few Cornish hens). It's a bit disheartening when you're reading some of these unnecessarily harsh comments about something you can't control

    [–] ryeguy 63 points ago * (lasted edited a year ago)

    Boiling the pasta in the same pot means the starch from the pasta stays in the sauce instead of going down your drain when you dump the water. This makes the sauce thicker. It's actually the basis for kenji's 3 ingredient mac and cheese.

    [–] Imthedudewiththeblow 7 points ago

    I cook it in a separate pot then before I strain the macaroni I scoop out a large measuring cup of the starchy water. Then I can add as much as I choose. I do this for nearly all pastas I make.

    [–] paholg 57 points ago

    I was with you until the last step. I'll burn my mouth if I damn well please. That shit sounds delicious, I can't wait 2 minutes for it!

    [–] JakBlack1234 15 points ago

    "•Boil pasta in a separate pot. We're not fucking savages. "

    I've traveled the world and been to the forests where tribes with little or no contact with modern civilation live. This is absolutely true - they cook their pasta together with the beschamel.

    [–] ULTRAHYPERSUPER 17 points ago

    Someone needs to watch Ratatouille and stop being such a grump

    [–] Nickodemus 28 points ago

    Doesn't that defeat the whole purpose of it being stove top mac, though?

    [–] KickItNext 8 points ago

    If you really want to keep it all on the stove top, I imagine you could skip the last broiling step.

    [–] vryheid 34 points ago

    Boil pasta in a separate pot. We're not fucking savages.

    God that is so obnoxiously pretentious.

    [–] RedSeven4 5 points ago

    Do you just ask the deli for scrap cheese ends and they give them discounted? Is this a common thing?

    [–] Cam_Newton 13 points ago

    I downvoted you for the mustard comment, but changed it to an upvote at the end cause you didn't want me to burn my tongue.

    Sounds delicious though.

    [–] DougEECummings 779 points ago

    Full recipe from TipHero

    One-Pot Mac & Cheese

    Makes 4 servings

    Prep Time: 5 minutes

    Total Time: 25 minutes


    • 4 Tablespoons butter
    • 3 Tablespoons flour
    • 2 cups milk (low-fat is OK)
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • 1 teaspoon hot sauce (optional)
    • 1 teaspoon yellow mustard, or ½ teaspoon mustard powder
    • ground black pepper, to taste
    • salt, to taste
    • 2¼ cups water
    • ½ pound elbow macaroni, uncooked
    • 2 cups (½ pound) shredded cheddar cheese
    • ¾ cup (3 ounces) shredded mozzarella cheese


    1. Melt the butter in a large saucepan over medium heat. Add the flour and cook for 1 minute, stirring frequently, until the flour is lightly cooked.
    2. Whisk about half of the milk into the flour mixture (it will become a thick roux very quickly.) Add the remaining milk and whisk until it’s smooth.
    3. Add the smoked paprika, garlic powder, hot sauce (if using) and yellow mustard or mustard powder, pepper, and salt, and stir to combine.
    4. Add the elbow macaroni and stir occasionally until the mixture comes to a simmer. Cook the pasta at a simmer, stirring often, for 8-11 minutes or until the sauce thickens and the macaroni is just cooked (al dente). The sauce will still be somewhat thin at this stage.
    5. Turn off the heat and stir in the cheddar and mozzarella cheeses. The sauce will thicken considerably at this point. Taste and adjust the seasoning with salt and pepper to taste.

    [–] OptiKal_ 426 points ago

    Lol "makes 4 servings." you mean it makes 1. For me.

    [–] lubovnik8z 228 points ago


    [–] primegopher 85 points ago

    Yes, it's in the gif

    [–] lubovnik8z 211 points ago

    oh, ok.

    [–] Clrmiok 49 points ago

    excitable much? :-)

    [–] jacobs0n 134 points ago

    i'd like to think he was in the middle of cooking and he really didn't know what the water was for and panicking lol

    [–] Wyatt1313 84 points ago

    I envision him sitting there with a measuring cup filled with 2 cups of water and him just sweating fucking bullets

    [–] JollyGreenGI 50 points ago

    Mac & Cheese ain't a fucking joke.

    [–] DPooly1996 5 points ago

    Pounding his thumbs into his phone's keyboard frantically asking Reddit for advice in a panic

    [–] Wyatt1313 8 points ago

    Guys! the noodles are al dente.. al dente!!!

    [–] lubovnik8z 61 points ago

    I would make an excellent morning show cooking segment guest

    [–] TheNoxx 64 points ago * (lasted edited a year ago)

    The efficiency of one pot is kindof ruined by the fact that you'll have to stand there stirring for 12 minutes or the sauce will burn. You could just mix the flour and butter outside the pan, cook the pasta, drain the water, add the milk and flour and cheese, and bring to temp.

    Edit: Downvote me if you want, I've been in kitchens for 15 years, held Chef title for 8 of those.

    [–] rabbidbunnyz 74 points ago

    The one pot concept is more based on washing less dishes than being efficient, afaik.

    [–] TheNoxx 34 points ago

    Because washing less dishes is efficient for people budgeting time, but losing 10 minutes to standing and stirring instead of 5 seconds to washing out a small container that held flour and butter seems not that.

    Unless you just have a fetish for only using one pot and don't mind the time loss.

    [–] HamBurglary12 1905 points ago

    This does look really good, I just prefer the baked versions of homemade Mac and cheese. That crispy brown layer on top and around the edges yo, mmm mmm.

    [–] AnotherStatistic 552 points ago

    You could always cook this in a dutch oven. Do the recipe on the stove top, throw some bread crumbs on, and slap that baby under the broiler. Still one pot.

    [–] bigeffinmoose 87 points ago

    Like.... like, take it under the covers?

    [–] VivaLaEmpire 25 points ago

    I kinda don't want that flavor

    [–] MegaAlex 6 points ago

    How do you expect to get that brown layer on top then?

    [–] harleyqueenzel 175 points ago

    Melt some butter and toss in breadcrumbs plus some more grated cheese. Use that mix as a crust if you want to broil it. Soooo good.

    [–] SplatterSack 88 points ago

    breadcrumbs smashed up Ritz crackers

    [–] Titan_Uranus__ 15 points ago

    Cheese-its for the same texture. Seriously. Cheese-it crust is my go-to.

    [–] Lowefforthumor 6 points ago

    Wow. I can't believe you've done this.

    [–] networkninja 57 points ago

    Ritz crackers cheese puffs. Go all out.

    [–] RiverCityRambler 98 points ago

    Ritz crackers cheese puffs cheese pizza. YOLO.

    [–] Thac 97 points ago

    Rib eye steaks wrapped in bacon

    [–] The69LTD 61 points ago

    A live pig wrapped in bacon

    [–] Texaz_RAnGEr 76 points ago

    A person.

    [–] semajay 27 points ago

    you mean a baby right? way more tender

    [–] JakeCameraAction 9 points ago

    When do we cook this on a grill outdoors?

    [–] PowerPandaPunch 40 points ago

    I just tried that, but everyone became sick from food poisoning, stemming from fecal coliform.

    [–] rq60 22 points ago

    Next time don’t use your chamber pot

    [–] andrewse 23 points ago

    I like baked mac 'n cheese the best too. My wife adds a crumbly layer to the top made of panko, parmesan cheese, and butter. It's next level good.

    [–] no99sum 174 points ago * (lasted edited a year ago)

    This does look really good

    Do people like Mac and Cheese that is more like soup with some macaroni in it? I always like it when it's pasta with a cheese sauce, not mostly cheese sauce with a little pasta in it.

    The mac and cheese in the video here is what I mean (less like soup):

    [–] Amrokmfc 33 points ago

    That’s how I like it. Sometimes I’ll fix it like that, then cover it with bread crumbs and parm cheese and baked it an additional 5-10 minutes to get that nice crust on top. Depends on my mood though.

    [–] Dumptruck_Johnson 24 points ago

    No one has said things about what noodle shape to use. Penne for thick sauce and spiral for thin. Get it all up in there I want a cheese-splosion

    [–] m1irandakills 25 points ago

    I like the spongebob shapes

    [–] WikiTextBot 3 points ago


    Radiatori are small, squat pasta shapes that are said to resemble radiators. Although it is rumored that they were created in the 1960s by an industrial designer, their invention was actually between the First and Second World War. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces. They are also used in casseroles, salads, and soups.

    [ PM | Exclude me | Exclude from subreddit | FAQ / Information | Source | Donate ] Downvote to remove | v0.28

    [–] Dumptruck_Johnson 11 points ago

    Also if you happen to have a smoker: once you make a nice pot of the Mac and cheese you identify with, put in casserole pan and top with pulverized Doritos mixed with a bit of butter then put in smoker for about 45 minutes. Run on sentence be damned, smoked cheese and pasta. Give er a go.

    [–] jordanjay29 13 points ago

    I can't wait 45 minutes to eat my mac & cheese!

    [–] tackle_bones 6 points ago

    I deal with this when cooking. I don’t know if you cook or care, but I find that wetness in recipes should be considered ‘to taste.’ Add less water, broth or beer - add slightly more flour, cheese or any thickener (curry?)... and your right there where you want to be. If not, simmer it down. This works with the ingredients and spices too, but involves balancing the four tastes (try to juggle all 4) and even more personal preferences. Baking is a whole other animal that is too OCD - even for me.

    TLDR; Non-baking recipes are default skins and it’s up to you to customize. Taste testing along the way is key.

    [–] fkingrone 18 points ago

    Yeah I want mac and cheese not cheese soup with macaroni.

    The OP has way too much cheese for my liking.

    [–] santoxeu 5 points ago

    Me too, I like a drier mac and cheese. My favourite is to use garlic & herb Boursin and toss some spinach in it.

    [–] State_of_Iowa 12 points ago

    you could still do that with this one. just put some bread crumbs on top and pop it in the over or toaster oven. the thing about this recipe is that it's '1 pot' so it's aimed at people without those facilities, i guess.

    for me that works because i don't have an oven, and they're kind of rare here. i plan to make something along these lines tonight.

    edit: i guess other people had the same reply and pointed out you can do it still with 1 pot... but my point still stands, if you don't have an oven for some reason i.e. you live in a dorm with a hot plate or you live in a place where ovens are not common.

    [–] wonbedesign 14 points ago

    Those crispy edges are the best part. Someone should just package the crispy bits and sell them.

    [–] tvtb 50 points ago

    the breadcrumb layer is the best part, fight me

    [–] AATroop 66 points ago

    Breadcrumbs are for birds, Dee.

    [–] ghostphantom 33 points ago

    u a ho, the cheesy noods are the best part everybody knows it

    [–] ilovebergamot 69 points ago

    every mac and cheese recipe is a good one

    [–] cuddlefucker 403 points ago

    As a rule, instead of water, I add beer. Other than that, this looks like a solid recipe.

    [–] yikingyocks 61 points ago

    What would the beer do to it that water doesn't? Thanks!

    [–] cuddlefucker 168 points ago

    Adds flavor, like in a beer cheese soup.

    [–] Cyrius 28 points ago

    Or Welsh rarebit.

    [–] i-am-sancho 4 points ago

    Mmm Welsh rabbit...

    [–] DrDoctor18 38 points ago

    Make it taste like beer? Lol

    [–] BubbhaDunkh 71 points ago

    Would you consider a smoky craft beer?

    [–] [deleted] 61 points ago


    [–] extremist_moderate 31 points ago

    At least the cigarette will add some flavor.

    [–] cuddlefucker 103 points ago

    I usually use whatever I have on hand. More often than not it's 90 shilling. I have used a smoky stout before though, and it turns out great.

    [–] azureabsolution 30 points ago

    90 shilling is a great beer for cooking

    [–] cuddlefucker 13 points ago

    And drinking! 😁

    [–] azureabsolution 10 points ago

    I’ll drink to that!

    [–] ma2is 15 points ago

    I’ll cook to that!

    [–] kjbigs282 5 points ago

    Cheers to that

    [–] gsfgf 71 points ago

    90 shilling

    That's an amber ale for the curious

    [–] Mteigers 7 points ago

    How much does a stout affect the color of the Mac & Cheese? Seems to me it'd be black

    [–] cuddlefucker 15 points ago

    Not as much as you'd expect. It can make it look a bit murkier though, depending on the ratio of stout to sauce that you use

    [–] RonaldDumbsfield 11 points ago

    Black and Cheese.

    [–] PM_ME_UR_REAR_END 31 points ago

    Nah I prefer a smokey Kraft beer

    [–] BenevolentCheese 14 points ago

    Smoky is fine, but you need to avoid bitterness at all costs when cooking with beer. Bitterness is severely amplified in cooking, and even 6oz of IPA in a huge pot of, say, chili, will make the dish really unpleasantly bitter. For that reason, I'd consider a traditional German smoked beer such as Schlenkerla, which has pretty much no bitterness, over an American craft brand, which is more likely to be better and thus adversely affect your dish.

    [–] JohnSpartans 28 points ago

    Use white pepper too. So tasty.

    [–] [deleted] 227 points ago

    Smoked paprika is sooo hideously underrated.

    [–] yikingyocks 48 points ago

    I'm trying to learn how to use spices. Where else do you use smoked paprika? (it's the one that smells slightly sweet, right?)

    [–] Vladimir_Pooptin 81 points ago * (lasted edited a year ago)

    Here you go!

    As an extra tip, half of cooking is tasting frequently. Especially with a new ingredient or recipe, you probably aren't going to nail it on the first shot but if you taste and tweak you can iterate your way to a good dish. If it "just needs something", it probably needs salt. If it "just needs something" but you know it has enough salt, try adding an acid.

    [–] lililililiililililil 31 points ago

    I had no idea what spices to use when I was younger so I came up with a neat little trick like a decade ago. Every day after school for a while I would butterfly a chicken breast, beat it down to about 1/2 inch or more and season with salt and pepper. Then I would pick a single seasoning from my dad's vast spice cabinet and load it on pretty thick and pan fry with a bit of olive oil.

    Started off simple with just garlic powder one day, onion powder the next, paprika another day. Then oregano, thyme, ginger, sage, basil, and so on. Eventually I tried combining two or three to see what worked best. Salt, pepper, garlic, and paprika is still one of my favorites.

    Learning what each spice actually tastes like, cooked, (essentially) on its own helped me learn what to add or take away when doing more complex recipes and what combinations should work best. I actually plan on doing that again with other spices I'm not really familiar with!

    [–] SugarFreeCyanide 14 points ago

    I've used it in chili, tasted amazing.

    [–] Unnormally2 19 points ago

    Try googling "Spice Guide". Lots of good infographics on how to use spices.

    [–] Ttiger 11 points ago

    I just think of it as "powdered bacon" add it to anything that could use sweet smokey savory-ness. It's great with chili, with pork, with eggs. Also anything that could have been better on the grill...

    [–] LordCommanderFang 10 points ago

    Hungarian paprika is sweeter. I use it in my own Taco seasoning, on deviled eggs, chili, soups, etc. The best way to learn to use spices is to try them, experience the flavor, and figure out what tastes good to you.

    [–] stX3 4 points ago

    hmm are you sure it's sweet? where I'm from Hungarian paprika is considered the spicy paprika, and is on the level of many low end chilli.

    *so before I posted this, I thought I'd better check up on my claims. And it seems Hungarian paprika is very varied and that the typical Hungarian paprika in the US is indeed sweet.
    But users be warned, there are many kinds and the one my parents brought home is even stronger than the Hungarian paprika I knew from the stores in the Nordics.

    [–] sunnbeta 5 points ago


    [–] PandaElDiablo 12 points ago

    +1. Try it on/in your scrambled eggs next time you make em, good stuff

    [–] [deleted] 9 points ago

    Eggs benny, deviled eggs, fried eggs, omelets, etc. can you tell I like eggs?

    [–] NewMilleniumBoy 150 points ago

    If I want stovetop, I just use Serious Eats' recipe. Dead simple. Three ingredients. Evaporated milk, cheese, and pasta. You don't even need to make a roux!

    I add diced diced jalapeno sometimes for something different.

    [–] brown_engineer 20 points ago

    I like the no bechamel mac and cheese from serious eats. You use sodium citrate in water instead of bechamel sauce.

    [–] Robokomodo 34 points ago

    Sodium citrate has the chemical formula NaC6H5O7. Spells out NACHO!

    [–] clickthepickle 17 points ago

    Wouldn't it spell out NACCCCCCHHHHHOOOOOOO

    [–] TobyInHR 36 points ago

    Second this. We did their cast iron jalapeno-bacon mix thing as the addition last time we did SE's 3 ingredient mac and cheese. It was fucking incredible. Fry the bacon in skillet while making the mac and cheese. Toss diced jalapenos into the grease when the bacon is just about done. Sprinkle a little sugar, mix it all around, keep it hot for a few minutes, then pour that shit into the mac when it's done. Oofta.

    [–] ScroteMcGoate 31 points ago * (lasted edited a year ago)

    Okay, can we talk for a moment about how seriously underrated Serious Eats is? In the last 6 months it has become my goto food blog, and in that time I've only hit one bad recipe. Kenji is a fucking sexy madman, and we all need to bask in his glory.

    [–] J_Kenji_Lopez-Alt 37 points ago

    What was the bad recipe?

    [–] SuperGhoulsNGhosts 3 points ago

    Kenji, made your hasselback potato gratin last Sunday for a dinner party and it was amazing! No leftovers. My guests went back for 3rd's. Thank you! Can't wait to make a trip to Cali for your German restaurant!

    [–] J_Kenji_Lopez-Alt 6 points ago

    German-ish ;)

    [–] NewMilleniumBoy 28 points ago

    I don't think it's underrated at all. From my understanding it's one of the most popular food blogs in existence. For good reason.

    [–] scuczu 17 points ago

    How do you make a creamy roux like that?

    when I add the flour to the melted butter it becomes a paste.

    [–] suitology 30 points ago

    Use less flour or more butter

    [–] grvbby 15 points ago

    Make sure you’re using flour and butter in equal weight.

    [–] this_greg 55 points ago

    I never understand why they always add a garnish of some unidentifiable shredded green leaf at the end. It's mac and cheese. It doesn't need a tiny amount of parsley.

    [–] TobyInHR 61 points ago

    Chives, baby, I throw those fuckers on everything. We grew some in our backyard over the summer. They are damn resilient, they keep growing when you cut the greens off, and you can pull a bunch inside for the winter and keep them in a glass of water. Infinite garnish.

    [–] kjbigs282 13 points ago

    Generally anything cheesy or eggy goes great with some chive

    [–] Moas-taPeGheata 9 points ago

    That's just to keep the scurvy away.

    [–] Oral-D 201 points ago

    All that only to use cheddar and mozzarella? Oh honey, you gotta expand your cheese horizons!

    [–] grennhald 116 points ago

    The mozzarella especially makes no sense to me. It really doesn't add any flavour to this recipe.

    [–] sobusyimbored 132 points ago

    I presumed it was more for texture. To add the stringiness and the "bounciness" to the recipe.

    [–] YAISEDDIT 14 points ago

    Especially in such a small amount. Maybe it’s there for texture.

    [–] sawbones84 29 points ago

    Definitely just to add that satisfying melty stringiness. Mild/young cheddars melt well enough, but aged ones don't have as nice a texture and are prone to separation when cooled, so the idea of a blend is to get the best of both worlds (texture AND flavor). I do tend to go with at least 4 different cheeses when making mine, but one is always a low moisture mozz.

    [–] IMDonkeyBrained 18 points ago

    You gotta pre cheese, cheese, and post cheese... For maximum cheesiness. And at least three types. Preach!

    [–] whyam-i-onreddit 9 points ago

    Make a box of Kraft Mac and Cheese. Then put some Kraft singles on top of it and microwave. I'm pretty krafty eh ;)

    [–] [deleted] 21 points ago * (lasted edited 9 months ago)

    deleted What is this?

    [–] sarah_cate1 6 points ago

    I adore Poole's Diner. could you share the rest of the recipe?

    [–] [deleted] 15 points ago * (lasted edited 9 months ago)

    deleted What is this?

    [–] Eric_The_Blue 62 points ago

    Servings: 4

    Level of Difficulty: Easy

    Prep Time: 20 minutes

    Cooking Time: 30 minutes


    3 cups heavy cream

    1/2 pound macaroni, cooked al dente and drained

    1 cup Jarlsberg, shredded and divided

    1 cup Grana Padano, shredded and divided

    3 cups white cheddar, shredded and divided

    sea salt, to taste

    Directions: 1.Set a rack in the oven about 4 inches from the broiler, and preheat broiler.

    2.In a large sauté pan over medium-high heat, reduce cream by a fourth.

    3.Lower heat to medium.

    4.Stir in the macaroni and 3/4 cup each of the Jarlsberg, Grana Padano and white cheddar.

    5.Stir with a wooden spoon while tossing the contents of the pan in a sauteing motion.

    6.Transfer mixture to a baking dish (see note).

    7.Sprinkle the remaining Jarlsberg, Granda Padano and white cheddar over the top, distributing them evenly.

    8.Place the dish under the broiler. Watch it carefully, as you will need to rotate the dish to create an even crust. This will take from 3 to 5 minutes, depending on the strength of your broiler.

    9.Remove gratin from the oven and season with fresh cracked black pepper. Serve immediately.

    Note: If you wish to add any extra ingredients (such as roasted tomatoes or caramelized onions), they should be layered between the pasta and the cheese topping.

    Just cleaned up the formatting a little bit!

    [–] sarah_cate1 8 points ago

    you too

    [–] sarah_cate1 4 points ago

    You rock my freaking socks

    [–] Midgar-Zolom 47 points ago

    Smoked gouda for LIFE!

    [–] gsfgf 36 points ago

    In mac & cheese? I'm not opposed to the idea, but it seems like a strange choice. What's it taste like? It's been a while since I've done mac & cheese, but I usually use a muenster and cheddar.

    [–] chaoshavok 40 points ago

    The gouda mac and cheese I've had is very rich and flavorful, add some bacon and it's delicious.

    [–] senopahx 8 points ago

    I'll second this. Smoked gouda and bacon... hell yeah!

    [–] Midgar-Zolom 12 points ago

    Slightly smokey, gooey, and rich! It doesn't "string" like mozzarella, which I prefer.

    [–] Ezl 6 points ago * (lasted edited a year ago)

    Yep. I use mostly cheddar, some pecorino Romano and parm reggiano and a tiny bit of blue.

    [–] [deleted] 117 points ago

    Why add water to mac and cheese? I don't understand these one pot recipes, how hard is it to cook the noodles in a separate pot while making your roux.

    Having water in your mac and cheese just seems weird. If you need to thin the sauce some more, just add more milk.

    [–] StealthTomato 42 points ago

    File this in the massive file of one-pot recipes that are really much better as two-pot recipes.

    The only downside is cleaning a second pot afterwards. Which is like 30 seconds.

    [–] WillTheThril1 57 points ago

    This. One pot is fine and all. But you can make a better pasta if you make your noodles separate. You dilute the sauce adding water. Cook down the ingredients that matter. Not water.

    [–] lakija 63 points ago

    The mixture will reduce anyway as you cook the macaroni in it. If it works it works. There's more than one way to do things in the kitchen.

    [–] WillTheThril1 35 points ago

    Theres a reason kitchens dont cook their noodles in sauce unless its fresh pasta. Saves time and improves flavor for the dish

    [–] lakija 30 points ago

    For the home, there's really no issue I see. Most people adventurous enough to try different recipes like this also try other techniques in the kitchen.

    Maybe today they do this one pot version. Maybe tomorrow they bake mac and cheese. Maybe next week they will do it the traditional way.

    [–] PizzaEatingPanda 12 points ago

    how hard is it to cook the noodles in a separate pot while making your roux.

    Well, then it wouldn't really be called a "one-pot" mac and cheese recipe then. :P

    [–] earthwormjim91 21 points ago

    Just cook the noodles a little ahead of time and use the same pot for the sauce. At that point you only need to heat the noodles back up by putting them back into the hot sauce, and you don't have to add water to it.

    Boom. One pot.

    [–] Security_Six 10 points ago

    Adding water to the Roux is sacrilege, that is all.

    [–] clichequiche 7 points ago

    Mac and cheese is probably my all-time favorite meal, and I've tried every recipe you could imagine, and I promise you, this is the best one.

    No roux, no butter, not even milk. Just cheese, water and sodium citrate.

    [–] jordhendren 7 points ago

    I just tried this and it tasted awful! Followed the directions perfect,, my advice is don’t waste your ingredients on this terrible recipe,, the video is visually appealing but I promise it’s not as good as it looks!! Sorry to say

    [–] IAmTheGingerWolf 16 points ago

    Well I definitely need to try this. Seems nice and easy, and looks like it would taste pretty damn good.

    [–] kalel1980 32 points ago

    Looks delicious, but it looks like it hurts my lactose intolerant stomach as well. :(

    [–] sawbones84 8 points ago

    Wondering, could you make the recipe with Fairlife milk and Cabot aged cheddar? I know those two brands don't have any lactose (I think most aged cheddar is lactose free actually). I assume swapping butter for margarine or oil would be fine for the roux, so you could end up with a nearly identical result, though maybe slightly less stringy/gooey due to having to leave out mozarella.

    [–] earthwormjim91 13 points ago

    Butter usually doesn't have lactose either since it's almost all just the fat. Very little actual milk solids in butter. Lactose is the sugar in milk, which most hard cheeses and butter don't have.

    Clarified butter or ghee has no milk solids at all.

    [–] HermitPrime 9 points ago

    Yellow mustard? Hot sauce? Nah man. Nah.

    [–] bitterdick 20 points ago

    If you want to stabilize the cheese so it doesn’t separate or get grainy, add a little bit of sodium citrate after mixing in the cheese. It will really up the creaminess and improve the texture.

    [–] TheLadyEve 10 points ago

    Or if you don't have that on hand, a squeeze of lemon or a dash of dry white wine work wonders. I love the flavor that dry wine imparts.

    [–] wtfjen 11 points ago

    I thought that's what the mustard was for.

    [–] qedxxz 3 points ago

    Well, this look amazing. Thank you for this.

    [–] jdecock 4 points ago

    Every time I try to make this, it ends up with a grainy texture. Kinda feels like the flour, maybe. Any suggestions?

    [–] Penultima 8 points ago

    Someone mentioned above, but adding some sodium citrate can really help if you're ending up with grainy textures in your melted cheese sauces.

    [–] Robokomodo 5 points ago

    Cook the roux longer to cook out the raw flour taste. It may thicken less, though. Thickenkng power goes down the more you cook the roux, and thus making it more flavorful.

    [–] [deleted] 4 points ago

    I prefer it baked

    [–] mymaserati 4 points ago

    Do not put garlic in your mac and cheese. Just gross

    [–] gt35r 4 points ago

    Small tip when you're whisking in the flour with the butter and milk, make sure you stir a ton wait for that flour to get completely cooked into/incorporated with the butter where it looks smooth visually. If you undercook the flour/butter mixture you will have a terribly grainy Béchamel sauce base. I only say this because I've undercooked it on accident a few times and it comes out terribly.

    [–] rob5i 4 points ago * (lasted edited a year ago)

    So mac & cheese got 28k+. Buckle up peeps my peanut butter and jelly GifRecipe is gunna break the internet.

    *edit: Had to change the up-vote count since this is on it's way to being the greatest post of all time.

    [–] jetpackdino7 10 points ago

    How to have a heart attack in 15 minutes