The 50+ Best Noodles: #5 Carbonara, #4 Japchae, #3 Lasagna, #2 Bolognese, #1 Soba (1 Viewer)

[El Floppo]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

I cant remember if Lambskin included the Mac & Cheese dust in his cheese rankings, but it might be the only ultra-processed cheese I wouldnt get snobby about.

Boxed Mac & Cheese is to noodles what Taco Bell is to Mexican Food. It doesn't really count, but it's still cravaeble as hell.

Annie's boxed comes with cheese goo in an envelope instead of dust... Makes a big difference.

 

[Chaos34]

#32 Pad Thai

Yesterday’s Pad See Ew fans will be up in arms about getting ranked behind Pad Thai but

Pad Thai from several SoCal restaurants is something I've also had at the local place that delivered their Pad See Ew last night. I'm with you here, and by here I mean from my available options here. The Pad Thai is better, but I'm a sucker for peanut in Asian foods. Also I ordered the Pad See Ew extra spicy. It's one of those places with the options, mild, hot, extra. That was a mistake. The heat was up there enough to cause my daughter to sweat and eat yogurt. haha. So I'll do it again just mild to taste it right, but I'm sure the Pad Thai is the winner here.

 

[Dan Lambskin]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

I cant remember if Lambskin included the Mac & Cheese dust in his cheese rankings, but it might be the only ultra-processed cheese I wouldnt get snobby about.

Boxed Mac & Cheese is to noodles what Taco Bell is to Mexican Food. It doesn't really count, but it's still cravaeble as hell.

I only considered cheese in its pure form, otherwise cheese corn residue might have been number one. And we’re talking the good cheese corn here that leaves like thick layer on your hands after eating

 

[Dickies]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

We're putting boxed mac & cheese in front of pad see ew? Ooooof

 

[Chaos34]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while?

Me. This is click bait ranking. I'm done with this fake food. I used to eat it with steamed broccoli and melt some decent cheese into it. My sister puts hot dogs in hers. That's what it deserves. I also think Kraft has gone way down in the quality of their pasta. It was far better many years ago. There's something wrong with the pasta in those boxes. It's dehydrated or something. Instant pasta. Al dente proof slimey soggy mess. Better than Pad Thai = click bait. You're telling us your sloppy drunk uncle is a better wingman than a golden retriever. You're better than this. It's indecent. Repent.

 

[BeTheMatch]

#34 Gnocchi
Origin: Italy*

Good thing this one is timed for the Friday afternoon news dump because here we go again with dumplings that I don’t know how to rank fairly. Gnocchi is the Italian name for dumplings made from a potato, wheat flour and egg dough. *Many European cultures have variations on the basic concept but gnocchi are the best known.

I admit I’ve only cooked pre-made gnocchi although I’ve eaten homemade ones which obviously are better. I don’t love them enough to make my own even though the process looks pretty straightforward. I prefer them in an simple oily sauce like a brown butter rather than with a tomato-based topping.

My feelings about gnocchi are similar to what I just wrote about udon: they’re just a little too doughy and heavy so they tend to negate the flavors of the sauce or broth more than a finer noodle would. If your nonna used to make gnocchi that were fluffy pillows of deliciousness, don’t complain because you’re the real winner.

Noodle?

 

[Chaos34]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

We're putting boxed mac & cheese in front of pad see ew? Ooooof

It's people like Eephus who are causing protests all over the country. This is why we can't have nice things. I never used the political forum. Not once. But this is Magaroni and cheese. Eeph is just flat out lying to us. I have a pretty good idea where he lives. We should march.

 

[TheAristocrat]

Mac & Cheese boxed.

Made the rankings.

My neighbor's kid just learned two new words.

 

[Dickies]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

We're putting boxed mac & cheese in front of pad see ew? Ooooof

It's people like Eephus who are causing protests all over the country. This is why we can't have nice things. I never used the political forum. Not once. But this is Magaroni and cheese. Eeph is just flat out lying to us. I have a pretty good idea where he lives. We should march.

I haven't seen such a tragedy in online rankings since the entirety of Lambskin's cheese list

 

[Leroy Hoard]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while?

Me. This is click bait ranking. I'm done with this fake food. I used to eat it with steamed broccoli and melt some decent cheese into it. My sister puts hot dogs in hers. That's what it deserves. I also think Kraft has gone way down in the quality of their pasta. It was far better many years ago. There's something wrong with the pasta in those boxes. It's dehydrated or something. Instant pasta. Al dente proof slimey soggy mess. Better than Pad Thai = click bait. You're telling us your sloppy drunk uncle is a better wingman than a golden retriever. You're better than this. It's indecent. Repent.

In the words of Leonard Cohen:

When they said repent repent
I wonder what they meant.

 

[Dennis Castro]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

We're putting boxed mac & cheese in front of pad see ew? Ooooof

It's people like Eephus who are causing protests all over the country. This is why we can't have nice things. I never used the political forum. Not once. But this is Magaroni and cheese. Eeph is just flat out lying to us. I have a pretty good idea where he lives. We should march.

Username checks out.

 

[Zow]

Hot take: Pad See Ew > Pad Thai

Not that hot of a take, frankly.

I personally prefer pad wood sen.

 

[Zow]

I personally love gnocchi and udon, but I can understand the rankings. I enjoy the thickness and chewiness of them.

 

[Zow]

#34 Gnocchi

i also prefer a northern style gnocchi.. boil, then sear with sage, brown butter, pancetta.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

www.youtube.com

 

[Eephus]

The snobs have unmasked themselves

 

[Drunken knight]

The nice thing aboot northern wisconsin is you can buy a locally made frozen pizza at every grocery store, convenience store, tavern, church, supper club, ice fishing shack, VFW hall, hockey rink, and hardware store.

The snobs have unmasked themselves

[popeye] I am what I am [/popeye]

 

[the moops]

#31 Macaroni and Cheese (boxed)
Origin: A big factory and a tall cardboard box

I’m splitting off packaged macaroni and cheese from the real baked stuff. The Kraft stuff definitely comes out second best but who doesn’t love it once in a while? I guess we’ll find out in the replies.

I don’t want to know what’s in the magic cheesy dust but packaged mac & cheese is an affordable, one-pot side starch when you don’t feel like potatoes or rice. I usually shred some extra cheese and add it along with the milk and butter. Maybe a little white pepper too but that’s about it for customization. The nostalgic reliability of boxed mac & cheese is part of its appeal.

You can’t live on a change-up unless you’re Trevor Hoffman so I don’t overdo it on boxed mac and cheese. We have it about once a month or less and I never cook two boxes for a meal; I’d rather run out than have leftovers because it’s nasty the second day. But I do always keep a couple of boxes on hand for when the spirit moves me. I’ve had a box of Flamin’ Hot Cheetos flavored mac & cheese taking up shelf space for almost a year now but that particular spirit hasn’t appeared yet.

I cant remember if Lambskin included the Mac & Cheese dust in his cheese rankings, but it might be the only ultra-processed cheese I wouldnt get snobby about.

Boxed Mac & Cheese is to noodles what Taco Bell is to Mexican Food. It doesn't really count, but it's still cravaeble as hell.

Annie's boxed comes with cheese goo in an envelope instead of dust... Makes a big difference.

Velveeta does too. No thanks. The powdered cheese is better than the goo

 

[the moops]

I also think Kraft has gone way down in the quality of their pasta. It was far better many years ago.

Kraft never had good pasta. It’s not the noodle that changed, it’s you.

 

[Frostillicus]

I prefer Velveeta Shells and Cheese to Kraft.

 

[Eephus]

I prefer Velveeta Shells and Cheese to Kraft.

@Kraft...

 

[Eephus]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

 

[Chaos34]

The snobs have unmasked themselves

Nooo. The protests make us snobs like Ukraine attacked Russia. You're just lying here, and it's fine and kind of funny, and I appreciate the entertainment.

I imagine a bunch of us in an Asian fusion place. Some Thai, Chinese, Japanese, maybe some Vietnamese available. Several of the dishes ranked so far are on the menu. But on the back of the menu in a little box that says Children's Menu (adults welcome), there it is. Boxed Mac and Cheese. This is what you order because you like it better than everything else?

 

[Chaos34]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

Never had the tube of goo, but recently had the moist package of pre-cooked rice. Uncle Ben's. Also an odd aftertaste.

Also that stack of american cheese I turned into nacho cheese sauce happened very fast. 10 minutes. Less time than it takes to get water boiling and cook some macaroni or small shells. So a quick buttery roux, some milk, some good cheddar and you have a better, safer sauce for boxed style mac and cheese. Instead of jalapenos maybe a pinch of garlic and onion powder. I don't know, but this seems almost as easy and it has to be much better. Right? Real pasta, real cheese. That doesn't make me a snob. It just makes me someone who likes good food. Safer food.

 

[the moops]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

I own a giant tin of cheesy dust. Good sharp cheddar dust.

 

[Eephus]

Also that stack of american cheese I turned into nacho cheese sauce happened very fast. 10 minutes. Less time than it takes to get water boiling and cook some macaroni or small shells. So a quick buttery roux, some milk, some good cheddar and you have a better, safer sauce for boxed style mac and cheese. Instead of jalapenos maybe a pinch of garlic and onion powder. I don't know, but this seems almost as easy and it has to be much better.

Who has the time for all that? I still have thirty more noodles to write up.

 

[Chaos34]

Also that stack of american cheese I turned into nacho cheese sauce happened very fast. 10 minutes. Less time than it takes to get water boiling and cook some macaroni or small shells. So a quick buttery roux, some milk, some good cheddar and you have a better, safer sauce for boxed style mac and cheese. Instead of jalapenos maybe a pinch of garlic and onion powder. I don't know, but this seems almost as easy and it has to be much better.

Who has the time for all that? I still have thirty more noodles to write up.

I'd race you. It would be a tie. My sauce ready when our noodles are ready. It's a little more work stirring. That's it. I really enjoyed making it too.

Anyway, your mac and cheese ranking distracted me from writing about mom's gnocchi and eggplant pasta. Both had something in common. Too much work to be common dishes, but enjoyed both quite a bit as my siblings moved on to college and mom was only cooking for 3 or 4 instead of 8. One advantage of being her youngest is when it was down to just the three of us I got to learn all her secrets.

I'll add dad's snobby gnocchi trick. Deep fried the little pillows outside and dunked them in chip dip. Great snack. Snobby potato chips. Great use of uncooked pillows stored in the fridge.

 

[Ramsay Hunt Experience]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

I own a giant tin of cheesy dust. Good sharp cheddar dust.

He's not the trendiest chef anymore, but Todd English used to insist on dried cheddar for a macaroni and cheese recipe.

 

[Chaos34]

I still have thirty more noodles to write up

And update page 1 when you can, please.

 

[Chaos34]

Speaking of dried things. Mom would bake a half dozen potatoes the day before making gnocchi. She said it dried out the potatoes and made the pillows light and fluffy. Maybe this was her magic for that dish. Hers were definitely not the doughy things I've had too many times.

 

[Ramsay Hunt Experience]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

Never had the tube of goo, but recently had the moist package of pre-cooked rice. Uncle Ben's. Also an odd aftertaste.

Also that stack of american cheese I turned into nacho cheese sauce happened very fast. 10 minutes. Less time than it takes to get water boiling and cook some macaroni or small shells. So a quick buttery roux, some milk, some good cheddar and you have a better, safer sauce for boxed style mac and cheese. Instead of jalapenos maybe a pinch of garlic and onion powder. I don't know, but this seems almost as easy and it has to be much better. Right? Real pasta, real cheese. That doesn't make me a snob. It just makes me someone who likes good food. Safer food.

Most homemade stovetop macaroni and cheese recipes kind of suck. A roux with a not particularly great melting cheese like cheddar produces a grainy sauce. Many of the more successful stovetop recipes add at least some processed American cheese (and often evaporated milk) for the proper texture. Considering you need to grate your flavorful cheese (because pre grated contains anti-clumping agents that aren't great in the sauce) and it is kind of a hassle to make a stovetop mac and cheese that frankly isn't all that much more satisfying than your Annie's or Kraft dinner or whatever.

 

[Chaos34]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

Never had the tube of goo, but recently had the moist package of pre-cooked rice. Uncle Ben's. Also an odd aftertaste.

Also that stack of american cheese I turned into nacho cheese sauce happened very fast. 10 minutes. Less time than it takes to get water boiling and cook some macaroni or small shells. So a quick buttery roux, some milk, some good cheddar and you have a better, safer sauce for boxed style mac and cheese. Instead of jalapenos maybe a pinch of garlic and onion powder. I don't know, but this seems almost as easy and it has to be much better. Right? Real pasta, real cheese. That doesn't make me a snob. It just makes me someone who likes good food. Safer food.

Most homemade stovetop macaroni and cheese recipes kind of suck. A roux with a not particularly great melting cheese like cheddar produces a grainy sauce. Many of the more successful stovetop recipes add at least some processed American cheese (and often evaporated milk) for the proper texture. Considering you need to grate your flavorful cheese (because pre grated contains anti-clumping agents that aren't great in the sauce) and it is kind of a hassle to make a stovetop mac and cheese that frankly isn't all that much more satisfying than your Annie's or Kraft dinner or whatever.

Makes sense. I sure know better than to try mozz or another stringy cheese cuz they just make a mess. I did it last week with 100% American. First try came out perfect and was the right texture very fast. You say it won't be much more satisfying and with just American I think you're right. I'm gonna experiment with other cheeses since I enjoyed the process and results. Taking suggestions. Considering goat cheese.

eta: quick search gave this.

Gruyère. Made of raw milk from cows grazing on the flower-speckled hills of western Switzerland, Gruyère is the consummate melting cheese. It's the star of classics like our French Onion Soup and Cheese Fondue, thanks to its gloriously smooth texture under heat.

 

[Eephus]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

Never had the tube of goo, but recently had the moist package of pre-cooked rice. Uncle Ben's. Also an odd aftertaste.

Also that stack of american cheese I turned into nacho cheese sauce happened very fast. 10 minutes. Less time than it takes to get water boiling and cook some macaroni or small shells. So a quick buttery roux, some milk, some good cheddar and you have a better, safer sauce for boxed style mac and cheese. Instead of jalapenos maybe a pinch of garlic and onion powder. I don't know, but this seems almost as easy and it has to be much better. Right? Real pasta, real cheese. That doesn't make me a snob. It just makes me someone who likes good food. Safer food.

Most homemade stovetop macaroni and cheese recipes kind of suck. A roux with a not particularly great melting cheese like cheddar produces a grainy sauce. Many of the more successful stovetop recipes add at least some processed American cheese (and often evaporated milk) for the proper texture. Considering you need to grate your flavorful cheese (because pre grated contains anti-clumping agents that aren't great in the sauce) and it is kind of a hassle to make a stovetop mac and cheese that frankly isn't all that much more satisfying than your Annie's or Kraft dinner or whatever.

If you're going through the extra effort of making a roux, grating cheese and dirtying another sauce pan, you may as well bake it in the oven.

A boxed mac and cheese can be done and dusted during the resting time of your meatloaf.

 

[TheAristocrat]

I'd race you. It would be a tie. My sauce ready when our noodles are ready. It's a little more work stirring. That's it. I really enjoyed making it too.

 

[Scoresman]

Easy Mac for me. Open the lid add water to the line, microwave for a minute then add powder.

If you’re taking much more effort than that, just make real Mac and cheese.

 

[Ramsay Hunt Experience]

I prefer the cheesy dust to the tube of goo. The latter has a funny aftertaste than I can't put my finger on. I suppose it's creamier but that's probably due to some ungodly polymer. I'd rather take my chances with butter and milk.

Never had the tube of goo, but recently had the moist package of pre-cooked rice. Uncle Ben's. Also an odd aftertaste.

Also that stack of american cheese I turned into nacho cheese sauce happened very fast. 10 minutes. Less time than it takes to get water boiling and cook some macaroni or small shells. So a quick buttery roux, some milk, some good cheddar and you have a better, safer sauce for boxed style mac and cheese. Instead of jalapenos maybe a pinch of garlic and onion powder. I don't know, but this seems almost as easy and it has to be much better. Right? Real pasta, real cheese. That doesn't make me a snob. It just makes me someone who likes good food. Safer food.

Most homemade stovetop macaroni and cheese recipes kind of suck. A roux with a not particularly great melting cheese like cheddar produces a grainy sauce. Many of the more successful stovetop recipes add at least some processed American cheese (and often evaporated milk) for the proper texture. Considering you need to grate your flavorful cheese (because pre grated contains anti-clumping agents that aren't great in the sauce) and it is kind of a hassle to make a stovetop mac and cheese that frankly isn't all that much more satisfying than your Annie's or Kraft dinner or whatever.

Makes sense. I sure know better than to try mozz or another stringy cheese cuz they just make a mess. I did it last week with 100% American. First try came out perfect and was the right texture very fast. You say it won't be much more satisfying and with just American I think you're right. I'm gonna experiment with other cheeses since I enjoyed the process and results. Taking suggestions. Considering goat cheese.

My melty but flavorful mixture for a grilled cheese (which I totally cribbed of Brian Lagerstrom on YouTube) is grated Gruyere, American, and some good sliced deli provolone. Live a provolone picante. I think that would make a decent melty texture while also having more flavor. Kind of a Stouffer's frozen Mac and Cheese texture with more funk and more sharpness.

But I don't know. I think there's a reason why authentic alfredo doesn't really use a milk sauce. I think you get noodle covered in cheese sauce, but not really coated in cheese sauce if you get my meaning. You have a super gooey sauce with flavor and then noodles that taste like nothing underneath it. And I like noodle dishes where the sauce and noodle kind of become one. Where the noodle actually tastes like it was cooked in the sauce. Even when it's only been finished in it.

 

[Zow]

I worked for two weeks in a Kraft plant one college summer for extra cash. Saw Ho Velveeta is made. More importantly, I smelled it.

Haven’t had it since.

 

[Chaos34]

If you're going through the extra effort of making a roux, grating cheese and dirtying another sauce pan, you may as well bake it in the oven.

Hate pushing back here because baked mac and cheese can be worthy of the higher ranking ahead, but I had the sauce ready, and the pan cleaned before the noodles would have been ready. I had a couple ingredients to put away. That's hardly extra work. I dunno. Clearly I hate boxed mac and cheese and it's the "pasta" in the box more than the cheese (but it's the cheese too). Frankenfood. I'm sure ordering Pad Thai before mac and cheese from the children's menu.

 

[shuke]

Pasta water, butter, and the cheese dust > milk, butter, and the cheese dust.

Wait what's this now?

 

[Chaos34]

Pasta water, butter, and the cheese dust > milk, butter, and the cheese dust.

Wait what's this now?

I know this hack. Mom (again) used pasta water a lot. It's starchy so it thickens up nicely. It also emphasizes the flavors in that cheese powder by not mellowing them with milk. The dish done this way has a kind of glistening clingy sauce that sticks to the pasta better and tastes cheesier.

 

[the moops]

My melty but flavorful mixture for a grilled cheese (which I totally cribbed of Brian Lagerstrom on YouTube) is grated Gruyere, American, and some good sliced deli provolone. Live a provolone picante. I think that would make a decent melty texture while also having more flavor. Kind of a Stouffer's frozen Mac and Cheese texture with more funk and more sharpness.

Big fan of Lagerstrom

 

[Eephus]

My melty but flavorful mixture for a grilled cheese (which I totally cribbed of Brian Lagerstrom on YouTube) is grated Gruyere, American, and some good sliced deli provolone. Live a provolone picante. I think that would make a decent melty texture while also having more flavor. Kind of a Stouffer's frozen Mac and Cheese texture with more funk and more sharpness.

Big fan of Lagerstrom

I thought Lagerstrom was a type of cheese until I reread RHE's post

 

[Scoresman]

Pasta water, butter, and the cheese dust > milk, butter, and the cheese dust.

Wait what's this now?

I know this hack. Mom (again) used pasta water a lot. It's starchy so it thickens up nicely. It also emphasizes the flavors in that cheese powder by not mellowing them with milk. The dish done this way has a kind of glistening clingy sauce that sticks to the pasta better and tastes cheesier.

Same reason why almost all pasta should be put back in the pan with the sauce and a little pasta water on high heat to finish it off. I get snobby when I see people serve pasta with either the sauce separate or just poured on top.

 

[Eephus]

#30 SF Crab House Garlic Noodles
Origin: San Francisco

Helene An fled a world of wealth and privilege when Saigon fell in 1975. She ended up in San Francisco where she and her family opened Thanh Long, the first Vietnamese restaurant in the City. It was there that she created her recipe for garlic noodles. She’d almost certainly eaten something similar in Vietnam but using American spaghetti noodles and adding some butter and cheese for Western palates took the dish to another level.

The An family goes to great lengths to preserve the mystique of the secret recipe but the flavors aren’t that hard to figure out. There’s soy, fish and oyster sauces, a little sugar and lots of garlic. The version that’s paywalled by the NY Times uses 20 cloves per pound of dry pasta. There are loads of imitator recipes on the Internet if you want to cook this at home.

Every crab house in the Bay Area serves something similar with their fixed menu crab dinner. It’s a great dish that is the perfect accompaniment to drunken crab. Homecourt advantage may have factored into the rating but it’s the real San Francisco treat.

 

[Scoresman]

#30 SF Crab House Garlic Noodles
Origin: San Francisco

Helene An fled a world of wealth and privilege when Saigon fell in 1975. She ended up in San Francisco where she and her family opened Thanh Long, the first Vietnamese restaurant in the City. It was there that she created her recipe for garlic noodles. She’d almost certainly eaten something similar in Vietnam but using American spaghetti noodles and adding some butter and cheese for Western palates took the dish to another level.

The An family goes to great lengths to preserve the mystique of the secret recipe but the flavors aren’t that hard to figure out. There’s soy, fish and oyster sauces, a little sugar and lots of garlic. The version that’s paywalled by the NY Times uses 20 cloves per pound of dry pasta. There are loads of imitator recipes on the Internet if you want to cook this at home.

Every crab house in the Bay Area serves something similar with their fixed menu crab dinner. It’s a great dish that is the perfect accompaniment to drunken crab. Homecourt advantage may have factored into the rating but it’s the real San Francisco treat.

Hell yeah. These are sooooooo damn good.

Kenji Lopez-Alt has a great recipe for this.

 

[Chaos34]

I prefer the cheesy dust to the tube of goo.

Most homemade stovetop macaroni and cheese recipes kind of suck.

My melty but flavorful mixture for a grilled cheese (which I totally cribbed of Brian Lagerstrom on YouTube) is

For three bucks Walmart had a 7oz round of fancy smoked gouda processed cheese food made with milk. So I figured it was flavored American cheese. Made the stove top cheese sauce with the pasta water method. Olive oil and butter for the roux. Salt and a little garlic and onion. Splash of the jalapeno juice. Came out perfect again. Topped it with crushed red pepper and crunchy onions. It's pretty derned good. More satisfying to me for sure, but I love smokey cheese. An extra sharp cheddar processed cheese food was also available and would be more true the Kraft flavor. Made the sauce in a big wok so I could add the pasta to finish it so Scoresman wouldn't get snobby about it.

Fun cook. Not a hassle for me because this cheese sauce is so easy and I enjoy watching it bubble and thicken, but definitely way more involved.

 

[Eephus]

#29 Pasta alla Vodka
Origin: Bologna, Italy

Vodka sauce is another innovation of the 1970s. It’s disputed who first thought of adding vodka to a tomato cream sauce. Some credit the Italian comic actor Ugo Tognazzi who included a similar variation on Arrabbiata in a best-selling cookbook. Others claim it initially appeared on the menu of a restaurant in Bologna. Still others say that real Italians would never mix tomatoes and cream so it must be a New World recipe. Whatever the true origin, pasta alla vodka spread quickly and it became a global phenomenon by the early 80s.

It may have gotten too popular too quickly because a chafing dish of penne in vodka sauce has become a caterer’s cliche. I know it has a bad rap but pasta alla vodka can still be delicious. The cream cuts the spice from the tomato sauce while the vodka works as an emulsifier that prevents the cream from curdling in the acidic tomatoes. The resulting dish is luscious and satisfying with a bit of a kick.

There’s a 35 min documentary called Disco Sauce: The True Story of Penne Alla Vodka that’s a pretty entertaining watch. It begins with a spoof of Orson Welles’ F For Fake, goes into the controversy about its origins and reputation and concludes with a quest to make a perfect pasta alla vodka. I think the filmmakers go too heavy on the peppers but I ranked Arrabbiata at #41 so what do I know?

 

[higgins]

#30 SF Crab House Garlic Noodles
Origin: San Francisco

Last 2 times I was in SF I went to PPQ Dungenesse — equally amazing crab and noodles! A little surprised it isn’t ranked better.

 

[Zow]

Vodka sauce is marvelous.

 

[Chaos34]

To celebrate stove top mac and cheese and my choice for greatest female pop star, I'm gonna make her recipe next.

 

[Drunken knight]

#30 SF Crab House Garlic Noodles
Origin: San Francisco

Last 2 times I was in SF I went to PPQ Dungenesse — equally amazing crab and noodles! A little surprised it isn’t ranked better.

I've been recommending this place to out of town friends seeking crab for decades. grew up a few blocks away. If someone is willing to get away from the tourist areas, and try something different... great Dungeness