this post was submitted on 21 May 2024
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Well, I mean, I can think of several different variations of a stovetop version (bechamel, the sodium citrate, or the condensed milk version that's been gaining popularity), a question of whether to bake it or not, endless add-ins, choices of cheese to use, choice of pasta to use. Making a bechamel without lumps is not hard but it does require some knowledge of basic technique. And it is actually conceivable that someone would use fresh pasta, which is a whole different ballgame. So while macaroni and cheese in its most basic is not at all a difficult dish it leaves tons of room for putting a personal spin on it...which means it has plenty of ways it can go wrong, too. I've certainly had plenty of disappointing mac and cheese in my life, sometimes at restaurants that really should be able to do better.
...you've ordered macaroni and cheese at a restaurant?
Yeah? Fancy baked mac and cheese isn't uncommon at all, sometimes dressed up with stuff like lobster and truffle oil, or sometimes as some sort of baked Wisconsin three cheese deal with crispy bread crumbs. Or it's a staple side at BBQ restaurants, and a lot of people people will judge a place harshly on its quality. I've also seen a lot of fried mac and cheese wedges on pub menus (which I do not recommend, just fill your wedges with cheese instead, the extra carbs add nothing).
do you... think restaurants don't have macaroni and cheese?
They don't where I live. It just doesn't seem like a restaurant-y thing to me.
bro thats a super weird thing to say, macaroni and cheese gets served at Michelin star restaurants.
Haven't been to any iirc
Go to Applebee's and order Four-Cheese Mac & Cheese with honey pepper chicken tenders. The chicken tenders are excellent but the Mac and Cheese is the most watery garbage I've ever eaten. Then you will understand the true skill of making delicious Mac and Cheese.