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I like a special-ordered Whopper with cheese once in a while, but egad BK serves some gross stuff. Purreed chicken molded every way possible: in fries, rings, spiced. etc. And now this.
I've had fried mac-n-cheese, it's actually good, but I'm thinking this is "too much." And I'll bet it's not creamy and cheesy inside as in the promo pic.
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I'm beginning to think there's almost nothing a fast food franchise won't deep fry...
sigpic Oh then, what's this? Big flashy lighty thing, that's what brought me here! Big flashy lighty things have got me written all over them. Not actually. But give me time. And a crayon.
Ugh, that looks disgusting. But then again, I don't like mac and cheese (or as we Canadians call it, Kraft Dinner). BK is my least favorite fast food burger place, and this stuff isn't helping to change that!
Ugh, that looks disgusting. But then again, I don't like mac and cheese (or as we Canadians call it, Kraft Dinner). BK is my least favorite fast food burger place, and this stuff isn't helping to change that!
Burger King is also my least favorite fast good burger chain...
I stopped going to BK a few years back. A bite from any one of their hamburgers was like a spoonful of flavorless mush to me. Their fries were like fried mashed potatoes, and the water/syrup ratio in their computerized soda machine was clearly a cost reduction ploy that left behind the foul aftertaste of sodium bicarbonate.
I love me a plate of good Mac'n'Cheese! None of that prepackaged stuff, though, gotta be homespun with different types of pasta, a good balance of milk to butter, at least four different kinds of cheese and a good dose of various spices (cumin, fresh ground tri-color peppercorns, a little smoked Himalayan salt and some fresh, finely chopped cilantro) and I'm in cheesy heaven!
sigpic Oh then, what's this? Big flashy lighty thing, that's what brought me here! Big flashy lighty things have got me written all over them. Not actually. But give me time. And a crayon.
Chop 3 slices of thick-cut bacon and sauté in large, deep pan until crisp. Remove bacon from pan with slotted spoon and place on paper towels.
Add 1-2 tbsp of butter to the remaining bacon fat. Add 1/4 cup of flour to fat mixture and create a roux (flour and fat amounts should be roughly the same, hence the 1-2 tbsp of butter to the existing bacon fat).
Cook roux over medium-low heat until medium brown color arises, stirring constantly, about 10 minutes.
Add 3 cups warm milk to roux and raise heat to medium. Stir roux/milk mixture continually as it comes to a boil and starts to thicken.
Remove from heat and stir in 1/4 cup hot sauce, 2 tbsp dried mustard, and 1/2 tsp of black pepper.
Once spices are mixed in, add 16 oz. shredded cheese (your choice, but make sure a good portion is from a good melting cheese, like Monterrey Jack. I like a mixture of extra sharp cheddar, jack cheese, and a bit of parmesan for saltiness).
Add 1 lb cooked pasta (macaroni, penne, cellantini, etc). You want something robust that will hold up to the heavy sauce.
Mix that mofo up and stir in the bacon. Eat it and feel your heart slow down.
No need to bake this bad boy, but if you want to, make sure the pasta is very undercooked and reduce the cheese in the sauce to 8 oz and top the mixture with the remaining 8 oz before you bake it.
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