Idk dude sounds like a keeper to me. Tried his best, no paper plates, cooked well, house still intact and I assume his digits aren’t cooked as well. Nice!
My fanciest before I actually took culinary classes was when I was a teenager. I had leftover baked salmon in the fridge. I flaked it while it was still cold, made some Kraft mac n cheese, and folded in the salmon just before serving, and a side of roasted broccoli (seasoned with salt and pepper). Still one of my most successful meals that I served when I was a teenager - zero complaints from the family.
using a variety of cheeses (grated, sauced or grilled on top)
fancier crispy bits - rosemary sourdough mini croutons, Jamon Iberico lard-ons, crispy cheddar bits (just microwave small mounds of cheddar until melted and crispy) etc.
make a proper bechamel for the cheese sauce (nutmeg, touch of MSG, pinch of dehydrated tomato powder, etc)
For cheese sauce, I recommend either using four-six complementary flavourful cheeses, or, if you fancy, split the bechamel and make multiple sauces you layer with the pasta
And he didn’t burn down his house???
Idk dude sounds like a keeper to me. Tried his best, no paper plates, cooked well, house still intact and I assume his digits aren’t cooked as well. Nice!
Also, mac&cheese can be fancied up a LOT.
My fanciest before I actually took culinary classes was when I was a teenager. I had leftover baked salmon in the fridge. I flaked it while it was still cold, made some Kraft mac n cheese, and folded in the salmon just before serving, and a side of roasted broccoli (seasoned with salt and pepper). Still one of my most successful meals that I served when I was a teenager - zero complaints from the family.
Oh I was thinking of fancying it up by:
For cheese sauce, I recommend either using four-six complementary flavourful cheeses, or, if you fancy, split the bechamel and make multiple sauces you layer with the pasta