Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Gruyere, cheddar and Parmesan is my favorite!

Yeah it may taste good but this has unappealing texture. Runny mixture with lots of oil on top.

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.

+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.

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 wrote:

Anonymous wrote:

Anonymous wrote:Gruyere, cheddar and Parmesan is my favorite!

Yeah it may taste good but this has unappealing texture. Runny mixture with lots of oil on top.

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.

"picture" should have been "texture"

Anonymous wrote:

Anonymous wrote:Gruyere, cheddar and Parmesan is my favorite!

Yeah it may taste good but this has unappealing texture. Runny mixture with lots of oil on top.

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 wrote: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

They are being polite. I can 100% tell the taste/texture of velveeta.

Anonymous wrote: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.

Can you please post a detailed recipe?

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 wrote:Gruyere, cheddar and Parmesan is my favorite!

Yeah it may taste good but this has unappealing texture. Runny mixture with lots of oil on top.

Brie

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 wrote:Gruyere, cheddar and Parmesan is my favorite!

This

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.

Gruyere, cheddar and Parmesan is my favorite!

I'm a mac and cheese purist. Sharp as can be cheddar.

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.