Recipe talk:Homemade macaroni and cheese

Why not reroute to ? Or Supercookery at 212.85.6.26 (talk) 19:30, 28 February 2011 (UTC)
 * Why not fuck off? 19:48, 28 February 2011 (UTC) TerrySmall.png [[Image:Toast s.png|alt=Toast|text-bottom|20px|link=User talk:SusanG]]

fun?
No, recipes are here. Nonsense goes in funspace. ТyUser_talk:Tyrannis 00:15, 3 March 2011 (UTC)
 * Awww... Rationalize (talk) 00:15, 3 March 2011 (UTC)
 * No seriously the vast majority of fun space isn't funny. ТyUser_talk:Tyrannis 00:17, 3 March 2011 (UTC)
 * Maybe not to you. Ace of Spades 00:18, 3 March 2011 (UTC)
 * Like your liver, writing skill, and machismo; Ace, your sense of humor is superhuman. ТyUser_talk:Tyrannis 00:19, 3 March 2011 (UTC)
 * Your sarcasm and wit is below par however my friend. Ace of Spades 00:22, 3 March 2011 (UTC)
 * @Ty (aka serious business guy). Have you actually read the recipes? Most of them are nonsense anyway. If it at least pretends to be a recipe than leave it. -  π    00:26, 3 March 2011 (UTC)
 * Yes. I have. Aside from the goat meme, its a mixed bag. ТyUser_talk:Tyrannis 00:28, 3 March 2011 (UTC)

If you make it, lemme know.
Cuz I like feedback. But it is super good. I just wish i measured the ingredients. =/ Rationalize (talk) 00:20, 3 March 2011 (UTC)

Measurements
I would like to try this recipe, but I'm not sure how much a 'c' is, how much a 'stick' is, or how much pasta is in a 'box'. Also, my oven only goes up to 230 degrees. 00:22, 3 March 2011 (UTC)
 * c stands for cup; butter is generally sold in sticks, and they're all the same size/length, i promise you [8 tablespoons per stick]. The box, I believe is a pound. And lastly, if your oven only goes to 230, you should get a new oven because that is just not safe, especially for baking any protein like chicken. Rationalize (talk) 01:55, 3 March 2011 (UTC)
 * Very seldom do I measure things in the kitchen with any precision beyond a spoonful, a handful, a panful, a glob or a sprinkle, but I'll try: A c is approximately 250 ml. A stick (of butter) is a bit more than 100 gm (say 113.636 or so.) I'm guessing they mean a 1 lb. box? so say 450 gm of pasta. 350 of our customary degrees is a medium oven, not slow, not hot. You'll have to work out the rest for yourself. I don't bother with the breadcrumbs nor baking, just commingle the pasta and cheesy roux, drown it in tomato catsup, and do what comes naturally.
 * More often I just boil three handfuls of macaroni al dente, stir in a glob of peanut butter, sprinkle with jerk powder, drown it in tomato catsup, and devour. Bachelor chow, now with flavor! Can't seem to get her indoors to try it, though. Sprocket J Cogswell (talk) 02:01, 3 March 2011 (UTC)
 * Oh dear. Rationalize (talk) 04:44, 3 March 2011 (UTC)
 * Yer wanna eat yersel a proper pasta meal my son! 06:15, 3 March 2011 (UTC)

Wait...what?
I thought this was homemade macaroni and homemade cheese? This is just lazy. You already have someone else making the damned pasta and making (and aging) the cheese all you're doing with this "recipe" is creating a congealed glop of proteinated carbohydrates, (granted that what mac&cheese is) but true Scotsmen make their own fucking cheese, (even if it is from their own smegma). 07:08, 3 March 2011 (UTC) C ® ackeЯ
 * get over yourself. Honestly. Rationalize (talk) 16:20, 3 March 2011 (UTC)
 * HA-HA! Meh. (talk) 16:57, 3 March 2011 (UTC)
 * By the way 'cracker' if you haven't noticed, Mac and cheese is... macaroni and cheese. So what were u expecting. Rationalize (talk) 17:36, 3 March 2011 (UTC)
 * Wait...what? --Idiot numbre 188 (talk) 17:47, 3 March 2011 (UTC)
 * Home-made pasta is fun stuff. Can make your own ravioli from as close to scratch as most of us ever get. Sprocket J Cogswell (talk) 17:53, 3 March 2011 (UTC)
 * Sure, but it's not necessarily easy and you need a pasta roller.. I would make ravioli homemade, but macaroni/elbows? Ya, good luck with that. Rationalize (talk) 18:01, 3 March 2011 (UTC)
 * Right you are, of course. That's why we have a macaroni industry to serve us. Linguini are doable with the hand-cranked rollers, and lasagne and ravioli can be made with naught more complex than a rolling pin. Of course, traditional tortillas are made by hand, but that's another subject. Today I used adobo instead of jerk powder on my mac & PB, and the skimpiest squirt of catsup. Sprocket J Cogswell (talk) 18:06, 3 March 2011 (UTC)
 * I make my own homemade pots and pans out of papier-mâché and old AOL CD-ROMs. --Idiot numbre 188 (talk) 18:14, 3 March 2011 (UTC)
 * I prefer clay. ТyUser_talk:Tyrannis 18:22, 3 March 2011 (UTC)