am i the only person who finds them both appetizing
this post was submitted on 19 Jun 2026
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Nope. Two different styles of making the same food
So the moral here is get baked on June 19th?
I don't know why I think this way, but the left image looks too hot to eat while the right image looks too cold for it to taste good.
White dude here. Growing up, my mom always baked it like the left one. She would drop pieces of bread on top so it would toast up. It’s still the best mac and cheese I’ve had to this day and now I need to make it. RIP mom.
Instead of bread try a layer of grated cheese, and put it under an overhead grill.
Mixture of grated cheese and panko, best of both 🤌
Yes and my Mom would put fried breadcrumbs on top, I think there are these seasoned breadcrumbs from a box and you just fry em up. I really should look into it.
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Ugh now I want macaroni and cheese
I make it my goal in life to defy the white people can't cook stereotype. My wife's family is the epitome of this, so I'm the designated chef for a lot of our family dinners. My Mac n Cheese is stupid good though.
Freshly grated cheeses (sharp cheddar, gruyere/fontina, smoked gouda, parmigiano reggiano) and a bit of American for that sodium citrate emulsifying power, melted into a piping hot beschemel with Dijon, mustard powder, paprika, a pinch of thyme, and a hit of cayenne. Mix in some drained elbow or penne pasta, cooked to just al dente in well salted water, in a baking dish. Depending on my mood/desire for texture, either top with reserved cheese or some seasoned, buttered, well-crushed Ritz crackers. Bake until browned nicely.
Been making Mac like this for a few years and it is regularly the favorite of the meal. Gotta use a variety of cheeses that give you strong cheesy flavor, creaminess, smokiness and nuttiness. The mustard is also important to cut the richness of the cheese.
Who said that white people can't cook?
French and italian food is generally regarded as good.
The stereotype is usually that the British can't cook.
There's a common stereotype that white Americans don't use seasoning or cook from scratch. And that's not exactly unfounded. I've known plenty that cook this way.
I make it my goal in life to defy the white people can't cook stereotype.
The most delicious way to be a race traitor o7
If there's a race war, I'mma be on the side with the seasoning. Gumbo, bbq, jerk chicken, greens... I'll leave you guys the tuna casseroles and cobb salad.
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Just so everyone here knows, these pictures do not need to be mutually exclusive. You can do both.
The left one for sure. If it ain't baked, hit the breaks.
It’s my personal pet peeve when people right breaks when they mean brakes.
I actually didn't know this homophone. Thank you for teaching me something today. I was beginning to think today was a waste but now I am fulfilled.
I’m always here to satisfy you.
Username checks out
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right
Oh, the irony.
What’s the write word there then?
Maybe look it up in a dictionary if you don't no.
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I fuck with both macs. I will say though, I'm noticing there are no (apparent / obvious) spices/herbs.
Add some raisins, it will be fine.
Huh?
White people can't cook is the joke.
Honestly, seeing what some people call seasoning, they have a point.
It is generally true, due to a bunch of factors. Personally, I've observed 2 factors:
-
a lot of culinary tradition was lost by the boomers and their parents due to the advent of mass-produced, packaged food and the Great Depression. A lot of very basic, holistic techniques like making broth, rendering fat, became less common as magazine recipes, refrigeration, and boxed food encouraged discrete "buy x y z for recipe A" instead of having an assortment of preserved veggies/meats, broth, lard from previous days etc, to work with and learn from. I was genuinely confused to find my dad had to teach himself a lot of it in his 20s and my mom never learned.
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Economic/cultural history. A lot of families didn't see making food better as worth sparing any effort or time on. My grandma's boiled veggies and potatoes, no seasoning, and meat fried in a pan, no sesoning, eaten and cleaned up as quickly as possible come to mind.
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How do I make the left one?
It starts with six pounds of pig tails and two pounds of pork belly.
It really depends on the recipe. The most basic is just regular mac and cheese with extra cheese on top and broil to color on top. Don't want to overdo it.
Some like having extras for toppings aside from cheese such as crackers, cheez-its, bread crumbs, or even hot cheetos.
Often times the mac and cheese mixture is fortified to enhance creaminess or help prevent breaking the sauce from the heat. This can be in the form of additional cheese folded in (grated cheeses or cream cheese chunks folded in, or including some sodium citrate like american cheese, velveeta, or granules to smooth out the cheese. Some recipes even call for addition of eggs before baking. There is a risk of over baking which can lead to noodles soaking up too much sauce which can lose the saucy texture and become dry, or end up breaking the sauce and end with an oily mess.
Bake it in the oven
Edit: also use real cheese, not Velveeta or something. Use a nice cheddar.
This is a very good recipe https://www.bonappetit.com/recipe/stovetop-mac-and-cheese
After that, bake it in a casserole dish/dutch oven at like 400°F for ~20m (maybe more). Keep an eye on it, bake it until it is nice and brown on top. My spouse and I also do 8oz of each cheese instead of the asymmetric amounts. Put panko breadcrumbs and parm on top before baking it to get a nice crunch.
Disregard healthy add a good cheddar or similar cheese grill for about 5-7 mins.
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The right one still looks plenty creamy. You could easily just bake it for a bit with some extra cheese and maybe some cracker crumbs on top, and it'd be just as good as the left.
Joke's on you, I prefer cheese soup with noodles.
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