I want to make mac and cheese

>cheese sauce is shit
>here's good cheese sauce
This nigger is playing for both sides of the field.

it is a great texture though.

it is like velvetta but actually cheese.

>add a tablespoon of mustard before you add pasta
>dijon, not whole grain crap
>add a teaspoon or less paprika & turmeric for color and balancing out the richness of the cheese

I like the texture too, but for mac & cheese I prefer

>trisodium citrate
Alright let me go break into the university chem lab to go borrow some. I am sure they won't mind.

Thats not a cheese sauce dumbass.

Usually the cheese is cut into slice, but even when its shredded that technique results in a proper mac and cheese that has gooey cheese that stretches as opposed to wet orange slop

>my cheese sauce is not cheese sauce
Shiet, I guess I'm retarded. Someone decrypt this message for me.

Or, you know, Amazon. You can make hard parmesan into melted delicacy if you shoo away the taboo of processed cheese .

why would you want gooey melted parmesan sauce you sick fuck

You have to eat it under a tablecloth to hide your decadence from God.

pretty sure god can see through tablecloths

>If I say the same lie over again it becomes true

budgetsavvydiva.com/2014/03/cracker-barrel-macaroni-cheese-recipe/

Just made this tonight, it's really good. I used cheddar instead of colby, added some ground mustard, and a panko topping. You can skip the baking step if you want really gooey macaroni & cheese.

Not if they're blessed, my son.

says the guy who keeps repeating and somehow contradicting himself in each post

the cheese still melts and combines with the milk (and the cheese? why is that even added)
its still a sauce user

not paprika.

you use nutmeg. trust me. half a nutmeg nut ground into the sauce is a great thing.

Goddamn! Half of one is waay too much. Also paprika is good.

can't that much nutmeg kill you

2 kinds grated cheese (sharp cheddar and something else)
corn starch (1 tsp/cup of cheese)
evaporated milk/whole milk
macaroni

coat cheese in starch, mix well
heat up milk, dump in cheese, mix
when melted and creamy AF dump in pasta

Done. Creamier and smoother than bechamel sauce cheese

1 box of elbow macaroni
whatever the box says for Velveeta

cook macaroni, add cut up Velveeta maybe some milk or cream blend until creamy

it will be all eaten up

>trisodium

Guess what, citric acid is trivalent. Sodium is monovalent. You'll get it.

I like this one.
allrecipes.com/recipe/237311/slow-cooker-mac-and-cheese/?internalSource=hub recipe&referringContentType=search results&clickId=cardslot 2

I use this except in incorporate cream cheese instead of velveeta.

Durr
pattilabelle.com/forum/index.php?threads/pattis-over-the-rainbow-mac-cheese-recipe.15/

Baking it is a meme. Gives it a reheated from the refrigerator like texture