[Startingover]

For some reason I haven’t mastered the all-American favorite, Macaroni & Cheese. But it does taste good. My sauce starts out well, but then separates or looks curdled.

Here are my basic steps. 1 lb cheddar. Butter, flour, Whole milk with 1 cup half & half cream. I shred the cheese. After simmering the milk (etc) I take off burner and slowly stir in the cheese. Thats when it starts separating.

Daughter loves it. She orders it as a side whenever available and the restaurant sauce always looks smooth. I’ve read many recipes without success.

Any hints or am I doomed to inferior texture?

 

[roughneck]

From our Camp Chef smoker group, this is about as good as it gets. Whole lot of cheese though, hope your not lactose intolerant. And another word of warning, following the recipe will make A LOT of mac and cheese. I like making it with brisket, then mixing leftover mac and cheese together with leftover brisket.
hey grill hey.com has some pretty good recipes as well, in this link-

https://heygrillhey.com/?s=Mac+and+cheese+

 

[Startingover]

RN, will this work in the oven? Only method I have of baking it. Never tried adding any meat to it. That would make a complete meal. Appreciate this. I’ll let you know when I make it. This has a LOT more cheese ratio to milk than I’ve used. Maybe that’s my problem.

 

[Joeywhat]

Less heat. Put the cheese in slowly and zero heat once you start adding it.

 

[Joeywhat]

Are you making a roux with the flour/butter? How dark are you letting it get before adding the milk? Is the roux thoroughly mixed with the milk (no clumps) before adding the cheese?

I prefer to take my roux a little on the dark side (a nice taupe color, if not slightly darker) for mac and cheese. Darker color means more flavor but less thickening. IMO you need at least a little color for good mac and cheese. Add the milk nice and slow and ensure there's no clumps. Let that hang for a bit on the heat while you add your spices/herbs (dry mustard, maybe chili powder, thyme and a bay leaf are my favorites) and once it's had a minute to simmer kill the heat. Add the cheese nice and slow, making sure it's fully melted before adding more.

Make sure you use block cheese. Pre-shredded doesn't melt as well. Burner should be off while cheese is being added and stir constantly. Also, I only use a roux when baking it. For "stove top" mac and cheese I use evaporated milk, 1 egg plus some seasonings for the sauce. Mix the evaporated milk, egg and seasonings then add to the hot noodles. Add your cheese after giving it a good stir. Add some very low heat to continue melting the cheese if needed.

 

[roughneck]

RN, will this work in the oven? Only method I have of baking it. Never tried adding any meat to it. That would make a complete meal. Appreciate this. I’ll let you know when I make it. This has a LOT more cheese ratio to milk than I’ve used. Maybe that’s my problem.

Should work in the oven, yes.
Try finishing it with the broiler to brown the top of the mac and cheese.

 

[Startingover]

Joey, yes I make a roux. Didn’t know dark color was a good thing. Threw some out one time and started the roux over because I thought the first batch was too dark. Yes I use block cheese, Kraft. The store brand doesn’t have as good a flavor, even tried Boars Head once.

Never tried stove top. I’ll try that next time I already had my daughter pick up the whole milk and cream so I need to use that up. After I make the roux when I add the milk I always simmer it a long time to make sure there’s no flour taste so maybe I’m over cooking it. I will make sure it’s cooled way down before I add the cheese! Thanks

 

[Colbyt]

Never made it from scratch. For those very rare times we have made an at home version we used Velveta and a small bit of milk.


Now we do make Spaghetti and Colby cheese a lot.


1 - 8 oz Colby cheese thinly sliced or shredded to
1/2 box of Spaghetti cooked just shy of the way you prefer it.
2 TBSP butter or marg
1.5-2 oz of whatever milk you have



Layered in a smaller baking dish with the cheese, the milk poured over the top and with a 1-2 TBSP of butter thinly sliced over the top.



Baked until the cheese melts(25-30 min @ 350).


Optional table topping Ketchup, Salsa or none.


When doubling recipe only increase the milk enough to cover the bottom of the dish and only increase the butter slightly (50% ).

 

[ajaye]

never had a problem with KD

 

[Joeywhat]

Joey, yes I make a roux. Didn’t know dark color was a good thing. Threw some out one time and started the roux over because I thought the first batch was too dark. Yes I use block cheese, Kraft. The store brand doesn’t have as good a flavor, even tried Boars Head once.

Never tried stove top. I’ll try that next time I already had my daughter pick up the whole milk and cream so I need to use that up. After I make the roux when I add the milk I always simmer it a long time to make sure there’s no flour taste so maybe I’m over cooking it. I will make sure it’s cooled way down before I add the cheese! Thanks

The darker it is the better it tastes, but the less thickening power it has. So don't go too far (for Mac and cheese at least). For other recipes where I don't need it thick I'll take it to a brick red color. For Mac and cheese I usually just let it get a shade or two darker then when it first gets mixed with the butter.

 

[Startingover]

Colbyt, no matter how you make it warm cheese and pasta is always wonderful

(I’ve been know to eat a little even cold)

 

[SeniorSitizen]

You guys are just too much.:vs_laugh:

 

[wooleybooger]

You guys are just too much.:vs_laugh:

Yep that's the way I do it. I'm thinking about buying powdered cheese and making up my own packets for Mac & Cheese.


https://www.amazon.com/Gourmet-Ched...1587998517&sprefix=powdered+ch,aps,187&sr=8-4

 

[Two Knots]

I make it stovetop as well...As soon as I mix the macaroni in with the hot
cheese melt, I put it in a ceramic server and sprinkle with breadcrumbs
then dot with butter all over the top...immediately put under the broiler to brown ( watching it carefully - so that It doesn’t burn)

Then serve immediately...If you wait to serve it, it gets dry and the macaroni
asorbes the cheese sauce...I also put a bit of chinese mustard it.

 

[Startingover]

No idea why I’ve even been baking it 30 minutes. I just have

That’ll save heating the oven/kitchen on long summer days.

 

[Two Knots]

Yeah, no need to bake it ...hot cheese sauce, hot macaroni, just a broil
for a few minutes is all it needs...It will be nice and creamy...
the secret is putting it in the broiler very hot, and serve it right away.

Try it and let know how you like it.

 

[wooleybooger]

I also put a bit of chinese mustard it.

Excellent, I'll need to try that. Powdered (SB brand) or made up Chinese mustard?

 

[Startingover]

Tk, what’s Chinese mustard and how did you learn about it?

 

[Two Knots]

It comes in a dry powder you mix it with a little water. I use it on egg roll and fried rice..
.For mac and cheese you just put in about 1/2 to 1 DRY teaspoon full,
depending on how much and cheese you make It’s hot and spicy and So Good!

I learned to put it in mac and cheese from my daughter. I get it in odd job
with all the other 99 cents spices... I think it’s ‘spice time’ spices....

here it amazon, but look in the markets, you should be abe to get it for less.

 

[Two Knots]

Excellent, I'll need to try that. Powdered (SB brand) or made up Chinese mustard?

Yes, S&B is one brand, but I use the regular brand in spice jars for 99 cents.
you just mix it with water ...

in the mac and cheese I just sprinkle it in dry.