Annie Bender

Try using double that amount of butter: 4Tablespoons butter to 2Tablespoons flour to 500mL milk. Do make sure to brown this to a proper roux by stirring over medium flame until a nutty smell emerges, as the others have said.

Evaporated milk is definitely the easiest, smoothest sauce base. No thickener necessary, but you may use it with the roux base in addition to or instead of milk if you'd like it to be very thick.

Another option for the no-bake style is an egg-thickened cream sauce, aka alfredo sauce. I don't recommend trying this without a double-boiler. Ingredients are simple: eggs, heavy cream, parmesan or asiago, minced garlic (I use fresh always), salt, pepper. (...And a hint of lemon juice and grated nutmeg at the end to cut through the richness and make it perfect!). To adapt this to your mac n cheese, use cheddar, monterey jack, gouda, etc. instead of/in addition to parmesan, and omit the garlic (unless you are a garlic-fiend like myself). If you're worried about salmonella, don't do this method, because the eggs aren't cooked through. If you do bake this, the eggs will cook, and I don't know what it will be like. Try at your own risk!

For 500mL heavy cream, I would use 2 eggs.

My humble method:
 Have your finely-grated cheese ready and the pasta (or time it up so the pasta will be done cooking before or at the same time as the sauce, which should only be about 15minutes tops, I think).
 Add water to the bottom pot of the double-boiler so that the top pot will sit OVER, not IN, the water. Put the lid or the top pot on and bring it to a rolling boil.
In the top pot of the double-boiler, gently beat the eggs until well-mixed but not frothy.
Stir in the cream. Stir in the garlic and cheese. Put that top pot over the boiling water now if you haven't already.
Stir constantly until it's quite hot, BUT NOT boiling!!
Immediately remove the top pot and set on a cool burner or a trivet. The cheese should be melted at this point.
 Add a few drops of lemon juice, a pinch of grated nutmeg, or a drop or three of mustard. Salt & pepper to taste or just wait until it's served to do so.
Pour over the pasta and serve immediately! With more grated cheese on top 😊

**If you let this come to the boil or let it sit too long over heat, the eggs will cook into awkward lumps and your sauce is wrecked!! Babysit the sauce and make sure to eat it right away as it cools down fast, having not been fully boiling at any time.** This is also the basic method for making an egg custard dessert!

I highly recommend adding the lemon juice drops and hint of nutmeg to any cheese sauce! It really does make it taste cheesier and less greasy.

Happy cheesing from Wisconsin!! 🧀🐄

Pork lard has high amounts of oleic acid, an omega-9 monounsaturated fatty acid that is credited with many of the health benefits of its namesake olive oil. High-oleic oils are healthier for you than vegetable and even canola (rapeseed) oils. (Hydrogenated oils like commercial "vegetable" soy/palm oils are just terrible for you; they can wreck your stomach lining as well as hinder mitochondrial ATP production, i.e. your body's energy. I have personally significantly reduced symptoms of ulcerative colitis by eliminating hydrogenated oils, replacing it with peanut oil, fresh lard, and ghee aka clarified butter [a lactose-free product]. Bonus tip for fellow ulcerative colitics: flaxmeal is your friend--put it in anything!, as is oatmeal!!)

Use white (the most clarified) lard in place of any high-heat oil or as a shortening (butter) in baking. Darker lard has a lower smoke point and porkier flavor; keep it on medium heat and only for savory pork-compatible dishes.

My favorite use for fresh lard is making refried beans, a staple of my diet. Boil/simmer pinto or black beans until cooked as normal for stews or what-have-you. Heat lard on medium. Add seasonings of choice (I go for a "Spanish taco" seasoning of cumin, oregano, powdered chilis, black pepper, garlic powder or fresh, onion powder or fresh, paprika, cinnamon, salt, and a pinch of sugar) and stir-fry until fragrant, about 30seconds or less. Add the prepared beans. Stir and mash until cooked through and all is homogenously colored i.e. all starchy paleness is gone. You may add water or more lard for desired paste consistency. If mashing is daunting and/or you desire a perfectly smoothe paste, you may puree beans before adding them to the hot pan. I never do, and I like them kinda chunky. Served with pico de gallo and cheese, this is a decent meal in itself, one of my go-to easy dishes! Otherwise, add them to tacos, burritos, nachos, etc. or enjoy them as a traditional side dish with rice.

I am in Southern Wisconsin, zone 5a. We have legendary soil here, "Black Earth," and relatively few pests, from what I understand. Lots of beetles but they're fairly easily trapped (I've not had to; they've left my yard alone), but plenty of deer and rabbits. A simple scarecrow of sweaty clothes can help keep them at bay (just hang the garments up around the garden) OR little mesh/thin cloth baggies of human hair from the hairbrush! Put them on stakes, cages, on the fence if you have one, or wherever they can be hung up off the ground. One baggie of hair should cover at least 3m radius of garden. The scent of hooman is what you're after to spook critters away. Cats & dogs are good at spookin', too.

Here are the easiest, most prolific plants I've had:

1. Kohlrabi, Brassica olearcea. It's radish-like, biggish, with edible leaves. Tasty both raw and cooked!

2. Black Mustard, Brassica nigra. (only variety with which I have experience) I am so in love with this plant. Planted a Mesclun mix seed packet one year, and almost all the plants continued to self-seed, but the mustard was most robust! It will take the f*** over!! Leave them close together for leggy plants (bolted) with lots of seeds for your dhal, curry, prepared mustard, or medicinal salve, poultice, or hot compress (can help fight winter illness), or give each plant a good meter radius of space for some serious leaves!! I s**t you not, each plant can grow to a meter wide at the base, and like 2m tall. The old leaves at the bottom get super large and the plant tapers up like a cone, with the mild young leaves near the top. Then the cute yellow flowers shoot up and it's rather majestic, if you ask me. The leaves are piquant, especially as they get mature and large. Beloved by bees!

3. Beets, Beta vulgaris. (I just learned these are in the amaranth family! Redness!) Surprised no one has mentioned these beauties because they are a staple in Wisconsin veggie gardens. Maybe other soils cannot support them? I love them raw, roasted (with a little oil or ghee and wrapped in its own leaf 😉), and pickled, and the greens are my favorite of them all, and they are huuuuge! I've never done so, but I'm sure a dye could be prepared from these, and also sugar!

Bonus herb (not a vegetable): Garden sage, Salvia officinalis. It is a hardy evergreen subshrub that actually survives Wisconsin's harsh winters! You can pluck aromatic leaves all year round!! It is such an impressive plant to me; I love the woody trunk and its gnarly forms. Also beloved by bees!

Little-known and creepy fact: "bots" can be humans. Human labor is still more accessible than AI technology, so factions pay human employees to interact with social Web sites according to their agendas. Think of it as the new-age telemarketer.

an article about how to discriminate man from machine by long-time AI programmer, Janelle Shane:
https://slate.com/technology/2018/09/how-to-tell-whether-a-bot-is-really-a-human.html

Rumor has it, Russia is very keen on employing and savvy on deploying human bots all across the Web.

Now, Michael Cox makes very valid points about logistic obstacles to widespread RMH use. This is not trolling. This is content that belongs within a Reddit discussion. "To troll" is to throw curveballs - emotional responses, irrelevant responses, "joke" or "ironic" responses that are often disguised as ignorance or obtuseness, and also spamming downvotes on the Original Poster, and upvoting the troll posts. In other words, productive, relevant argument furthers the conversation, while trolling is an attack upon the conversation itself.

Reddit is not and never has been a free-for-all. The closest thing we've had to a free-for-all on the standard Web (i.e. not the Dark Web) is 4chan. I still don't think it's a true free-for-all because nobody really knows how 4chan's moderating and post-promotion functions, unless you are a moderator (which I am not and I've never met one).

Also, r/IamA is an interesting choice for this content. I very seldomly go on Reddit, but I'd suggest spreading the RMH propaganda across multiple subreddits (but word it differently to cater to each one so you are not spamming). Also, put the RMH propaganda on 4chan, see what happens. And you could include the fact that you got anti-shilled on Reddit. This could be good content for 4chan's /pol/ board (or it, too, may disappear into the depths of 4chan thread limbo...!).