What cheese do you use for your Mac & Cheese
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Anonymous
| I've been making a traditional baked mac & cheese using a roux and cheddar. I'd like to branch out a bit. Had an awesome one at a restaurant that the waiter said included blue cheese and parmesan. Curious what works for you. |
Anonymous
| I'm a mac and cheese purist. Sharp as can be cheddar. |
Anonymous
| Gruyere, cheddar and Parmesan is my favorite! |
Anonymous
|
I like sharp cheddar and gruyere, a la Martha Stewart classic mac n cheese. However, I do like to mix in diced cooked bacon and wilted spinach before baking.
I have to say, though, an addition of blue cheese sounds kind of awesome. I may have to try that soon. |
Anonymous
This |
Anonymous
|
Goat cheese...mmm. Makes such a creamy sauce.
I make a baked mac and cheese that gets RAVE reviews every time - I use really sharp white and yellow cheddar, Velveeta (I know, I know...but it smooths and holds the sauce together so well in the oven) and panko/lots of ground black pepper on top. Some ground mustard in the cheese sauce. You want to combat the blandness - which is where a lot of macs fall short. Too rich and bland. |
Anonymous
| Brie |
Anonymous
Yeah it may taste good but this has unappealing texture. Runny mixture with lots of oil on top. |
Anonymous
|
Velveeta all the way
Upper upper NW DC folks who come and eat it at my house always rave about taste I don't tell them I use velveets |
Anonymous
Can you please post a detailed recipe? |
Anonymous
They are being polite. I can 100% tell the taste/texture of velveeta. |
Anonymous
What kind of recipe are you using? I have never had an issue with a runny picture with any oil on top. Maybe there is something wrong with your white sauce? I can't explain why you would have this issue. |
Anonymous
"picture" should have been "texture" |
Anonymous
| I love Mac and cheese with different cheeses but go traditional for Thanksgiving- just cheddar. You MUST shred it yourself. Using bagged shredded cheddar won't give you a smooth sauce because the powder on the cheese to keep it from caking doesn't let it melt well. So tons of freshly shredded cheddar. I haven't done Velveeta but I am considering adding a bit this year only because I can see how it would help keep the sauce "saucy" for leftovers (baked mac and cheese can get a bit dry the next day I find- still good but not saucy). I too add some ground mustard like PP which just sort of amps the cheese flavor and gives it an extra something. Nobody can ever tell there's ground mustard in it. |
Anonymous
+1. I do a roux with sharp cheddar and Parmesan (real Parmesan, not the Kraft kind from a green can) and have never had this issue. |