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 Mac and cheese hints

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kland01s

  • Total Posts: 2835
  • Joined: 3/14/2003
  • Location: Fox River Valley, IL
Mac and cheese hints Fri, 03/1/13 5:39 PM (permalink)
After seeing some great mac and cheese photos here lately, my vegetarian partner makes terrible mac and cheese even when using recipes. To me the big thing is the kinds of cheese you use. Last try she used whatever we had around and some did not melt or blend very well. Today I was talking to a friend who went and got 2 kinds of cheddar and some Velveeta and had a rock lump too. My question is, what kinds of cheese are best to make a good, soft, creamy mac and cheese!
 
#1
    Poverty Pete

    • Total Posts: 2266
    • Joined: 8/16/2003
    • Location: Nashville, TN
    Re:Mac and cheese hints Fri, 03/1/13 5:50 PM (permalink)
    There is no such thing as "best."  Do whatever works for you.  As for me, the base cheeses are always fontina and gruyere.  I accent those flavors with whatever suits my fancy at the time.
     
    #2
      CCinNJ

      • Total Posts: 7761
      • Joined: 7/24/2008
      • Location: Bayonne, NJ
      Re:Mac and cheese hints Fri, 03/1/13 8:43 PM (permalink)
      Oooooh...DIY Velveeta!

      http://www.the-taste-test...lveeta-cheese.html?m=1

      As Ina Garten says...how bad can that be?
       
      #3
        BuddyRoadhouse

        • Total Posts: 4082
        • Joined: 12/10/2004
        • Location: Des Plaines, IL
        Re:Mac and cheese hints Fri, 03/1/13 9:10 PM (permalink)
        kland, is your partner making a roux first?  I've found that to be the secret to really creamy mac & cheese.  Make the roux, add milk or cream, then add the shredded cheese to that and stir.  If you start with a roux, the variety of cheese you use is almost irrelevant, you'll almost always have a smooth, creamy result.
         
        Buddy
         
        #4
          pnwchef

          • Total Posts: 2245
          • Joined: 3/16/2011
          • Location: Kennewick, WA
          Re:Mac and cheese hints Fri, 03/1/13 9:44 PM (permalink)
          Hi kland01s......Make sure the pasta is either just cooked or a bit Al Dente, I would rather have it to the bite, it will cook more in the oven. After cooking the pasta make sure it rinsed you don't want the pasta starchy, this will make it bind/clump up to much. Some good melting cheese are Asiago, Cheddar, colby, fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert - For a basic Mac & Cheese...........,Make a Bechamel sauce, make sure its not to think, we want to make this our base sauce for mixing with the pasta, ok to use a shredded cheddar. When the loose cheese sauce is ready mix with the pasta that is well rinsed in a bowl, make sure its not a think mess, you want this to be real loose at this point. Now, get you casserole dish, put a 1/2" layer on the bottom of the dish, layer like lasagna. Now put another kind of shredded cheese on top of this layer. I have used Mozzarella and Jack cheese mixed together, whatever you like. now layer more of the cheese pasta mixture on top of that and keep going until you get to the top layer. When you reach the top you can put on a lite amount of the shredded cheese, then put a mixture of bread crumbs ( could be italian seasoned or just plain) watch the amount of sodium if you worried about salt. Mix the bread crumbs with parmesan cheese and sprinkle on top of the dish....................cook at about 350 to 375 over for about 35 minutes.......all you want to do is combine the cheese not over cook, the top should brown, you can also use panko for the topping, if it isn't browned on top put it under the broiler for a minute............when making the Bechamel sauce make sure it is well seasoned with salt and pepper. ..you can call this a 4 Cheese Mac & Cheese.......Good luck........Bill................P.S. Now take the Velveeta cheese and throw it out in the back yard, I'll send a special truck over to pick it up...........
           
           
           
           
           
           
           
           
           
           
           
           
          #5
            lleechef

            • Total Posts: 6246
            • Joined: 3/22/2003
            • Location: Gahanna, OH
            Re:Mac and cheese hints Fri, 03/1/13 10:22 PM (permalink)
            The racoons, possums and deer will scarf it down before your truck gets there!
             
            #6
              ann peeples

              • Total Posts: 8317
              • Joined: 5/21/2006
              • Location: West Allis, Wisconsin
              Re:Mac and cheese hints Sat, 03/2/13 4:17 AM (permalink)
              Mac and cheese can be very simple.And it can be complicated. My Mom's recipe is simple-macaroni, flour ,milk,  butter,salt, pepper-and a very sharp cheddar cheese. Lots of it.She would add chopped tomato, as well. I have followed her recipe for years and never had any complaints. Put the cooked macaroni in the baking dish-whisk the flour, salt ,pepper, melted butter and cheese together-pour over macaroni-bake. Its that easy and that good.
               
              #7
                kland01s

                • Total Posts: 2835
                • Joined: 3/14/2003
                • Location: Fox River Valley, IL
                Re:Mac and cheese hints Sat, 03/2/13 9:39 AM (permalink)
                lleechef


                The racoons, possums and deer will scarf it down before your truck gets there!

                 
                ??
                 
                #8
                  pnwchef

                  • Total Posts: 2245
                  • Joined: 3/16/2011
                  • Location: Kennewick, WA
                  Re:Mac and cheese hints Sat, 03/2/13 10:58 AM (permalink)
                  lleechef


                  The racoons, possums and deer will scarf it down before your truck gets there!


                  Lisa, the longer a person lives with someone, the more they start acting like that person..........Promise me this doesn't happen to you.................I figure the animals are to smart for that...........
                   
                  #9
                    fishtaco

                    • Total Posts: 742
                    • Joined: 5/11/2010
                    • Location: Roachdale, IN
                    Re:Mac and cheese hints Sat, 03/2/13 11:13 AM (permalink)
                    CCinNJ


                    Oooooh...DIY Velveeta!

                    http://www.the-taste-test...lveeta-cheese.html?m=1

                    As Ina Garten says...how bad can that be?

                     
                    Why?

                     
                    #10
                      CCinNJ

                      • Total Posts: 7761
                      • Joined: 7/24/2008
                      • Location: Bayonne, NJ
                      Re:Mac and cheese hints Sat, 03/2/13 11:16 AM (permalink)
                      Gotta shake it up...a lil bit.
                       
                      #11
                        chewingthefat

                        • Total Posts: 6100
                        • Joined: 11/22/2007
                        • Location: Emmitsburg, Md.
                        Re:Mac and cheese hints Sat, 03/2/13 12:13 PM (permalink)
                        pnwchef

                         
                        Hi kland01s......Make sure the pasta is either just cooked or a bit Al Dente, I would rather have it to the bite, it will cook more in the oven. After cooking the pasta make sure it rinsed you don't want the pasta starchy, this will make it bind/clump up to much. Some good melting cheese are Asiago, Cheddar, colby, fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert - For a basic Mac & Cheese...........,Make a Bechamel sauce, make sure its not to think, we want to make this our base sauce for mixing with the pasta, ok to use a shredded cheddar. When the loose cheese sauce is ready mix with the pasta that is well rinsed in a bowl, make sure its not a think mess, you want this to be real loose at this point. Now, get you casserole dish, put a 1/2" layer on the bottom of the dish, layer like lasagna. Now put another kind of shredded cheese on top of this layer. I have used Mozzarella and Jack cheese mixed together, whatever you like. now layer more of the cheese pasta mixture on top of that and keep going until you get to the top layer. When you reach the top you can put on a lite amount of the shredded cheese, then put a mixture of bread crumbs ( could be italian seasoned or just plain) watch the amount of sodium if you worried about salt. Mix the bread crumbs with parmesan cheese and sprinkle on top of the dish....................cook at about 350 to 375 over for about 35 minutes.......all you want to do is combine the cheese not over cook, the top should brown, you can also use panko for the topping, if it isn't browned on top put it under the broiler for a minute............when making the Bechamel sauce make sure it is well seasoned with salt and pepper. ..you can call this a 4 Cheese Mac & Cheese.......Good luck........Bill................P.S. Now take the Velveeta cheese and throw it out in the back yard, I'll send a special truck over to pick it up...........












                        I assume that "special truck" to be a Garbage truck!

                         
                        #12
                          JanetPelle

                          • Total Posts: 27
                          • Joined: 4/22/2013
                          • Location: Ottawa, XX
                          Re:Mac and cheese hints Mon, 04/22/13 3:24 PM (permalink)
                          If you are trying to keep it light while still maintaining the flavour, I would suggesting adding a bit of corn starch to your sauce- it thickens it up almost instantly!
                           
                          #13
                            CajunKing

                            • Total Posts: 6317
                            • Joined: 7/6/2006
                            • Location: Live at Saint Clair
                            • Roadfood Insider
                            Re:Mac and cheese hints Mon, 04/22/13 3:46 PM (permalink)
                            I agree with Budreaux.
                             
                            Making a roux and melting your cheeses into it a little at a time.  Then add your al dente pasta mix together well.  Pour into prepared 9 x 13 baking pan.  top with bread crumb mixture and some parm cheese
                             
                            bake until bubbly and light brown.
                             
                            I like to add some ground mustard into the roux for a bite of zing, also a touch of cayenne.
                             
                            As for cheeses, whatever you like works
                             
                            when melting into the roux do it slowly so the cheese wont break.
                             
                            #14
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