How to Make Mac and Cheese

[elleng]

'Al dente pasta, swirled in a salty, creamy cheese sauce, macaroni and cheese is like a hug wrapped in a warm sweater, unparalleled in its ability to comfort and satisfy. While boxed and frozen varieties have made it impossibly easy to prepare the dish at a moment’s notice, a homemade version is worth the effort. We’ll teach you the foundations of a perfect macaroni and cheese, and how to make two styles: baked and stovetop. There will be no leftovers.'>>>

https://cooking.nytimes.com/guides/50-how-to-make-mac-and-cheese?

[mahatmakanejeeves]

1. Go to Fred Meyer's, buy box, observe that that shade of orange does not exist in nature.

This and ramen noodles make such a great dinner while camping in a U.S. Forest.

[tonyt53]

2. Some say that Velveeta isn't cheese, but for the best mac and cheese, ya can't beat the stuff.

Boil elbow macaroni. When it is almost done, chop up some Velveeta, add in some butter, and melt it somewhat in the microwave. Take it out and mix in evaporated milk, then mix well and toss back in the microwave. Drain the macaroni, take the cheese blend and mix in with the macaroni. Put some on a plate and enjoy. Nothing fancy, but best damned mac and cheese ever.

[elleng]

3. Call it what you will!

The official list of Velveeta ingredients is as follows: Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture.

I rarely have Mac 'n Cheese, and may have had velveeta in YEARS past!!!

[Ferrets are Cool]

4. I like to add just a bit of cheddar for added flavor. Having said that,

I will eat Velveeta Mac and Cheese all day long with no complaints.

[longship]

5. Sorry. No Velveeta in Mac n Cheese!!

Last edited Tue Apr 10, 2018, 12:51 PM - Edit history (1)

Keep the plastic cheese away from my Mac n Cheese.

I'll take Pinconning Extra Sharp.

Recipe is simple:
chop most of the cheese into half inch cubes. Grate a small part of it.

Prepare macaroni per instructions and taste.

Prepare a simple béchamel sauce per recipe. Add grated cheese and stir until well incorporated and smooth.

Put cooked macaroni into a butter coated casserole.
Stir in cubed cheese.
Pour in béchamel sauce and mix gently, but well. You want the cubed cheese to remain in chunks.

Top with bread crumbs, per personal choice.

Bake in preheated 350 degree oven for 45 minutes, or until top is crisp.

Serve immediately.

The cheese should be suitably stringy and gooey. The top should be a bit crunchy.

The Pinconning Extra Sharp is a very sharp crumbly cheddar-like cheese. It has considerable zip to it. My advice, get the sharpest cheddar you can. But Pinconning has a unique zip, if you can get it.

This Mac n Cheese is to die for!!

No plastic Velveeta called for.

[Vinca]

10. Hey - that's my recipe only I use Cabot Seriously Sharp Cheddar.

I also put in a dollop of brown mustard and maybe a shake of Worcestershire. Keep the Velveeta out of my kitchen!

[longship]

11. Yes, and I didn't specify any salt and pepper, normally added.

Both brown mustard and Worcestershire are nice additions, just not too much.

Pinconning has such strong zip that the mustard gets lost.

I like those additions, though.

[Fortinbras Armstrong]

8. Velveeta has one great virtue, it melts beautifully

However, for those who like their cheese to taste of, well, cheese, Velveeta (AKA Genuine imitation pseudo cheese-sort-of-flavored stuff) should be avoided. It makes the WORST mac and cheese, basically because it isn't cheese.

[IADEMO2004]

6. Perfect Macaroni and Cheese Recipe-Ark of the Covenant-Montezumas Aztec Gold nt

[House of Roberts]

7. Publix has smoked gouda mac and cheese.

Actually, pasta shells, not macaroni, but for the same price as their regular mac and cheese, $2.99 a pound hot and ready to eat. I can't boil water, so I let them be my cook.

[Fortinbras Armstrong]

9. When making a baked macaroni and cheese

Boil your pasta (I like cavatappi -- cellentani is the same stuff under a different name) for no more than four minutes. It will cook to a beautiful al dente in the oven.