Hello, my name is Steve, I'm macaroni & cheese challenged. Anyone have any suggestions? This is

The mac n' cheese I made at the restaurant was made like this:

I'd cook the pasta, drain it and add it back to the pot. Add heavy cream. Season with mustard powder, garlic powder, salt, and a dash of Siracha. Add sharp cheddar, stir until it's melted through. Taste, adjust seasoning, and serve.

 
Love the "- - - Welsh Rabbit, served over our Classic White Bread." serving suggestion - LOL!

Come to think of it, my Mom made a mean mac 'n cheese gratin using Cooper extra sharp white cheddar cheese and onions that was TDF!

 
Erin, "No Worries." I see that you

thanked me for last year's post to you regarding Balthazar's Mac 'n Cheese recipe.

Look for "No Worries" with the blue parrot at this link. (I currently have the first screensaver and it's free and harmless from a local Sarasota/internationally famous artist).

Enjoy!

http://www.mauiarts.com/Free%20Screensavor.html

 
This stuff IS good, but it does degrade after a while. I bought a bag

last Christmas and only used it on pop corn and once in mac n' cheese. The bag is still half full, but the color has changed dramatically and the powder has solidified into chunks by absorbing humidity.

 
I stopped the baking, as each time it was so nice and creamy in the pot

then I'd bake it and it would change to being drier than I care for. I brown the crumbs in a pan, then top the casserole, broil for 2 mins, then take it out.
Voila, creamy with crunchy, not dried out.

I use this recipe for both mini macs and full pan.

http://www.foodandwine.com/recipes/three-cheese-mini-macs

 
I'm seeing major disparities between amounts of cheese used. To 1/2 lb macaroni, I've seen from 8oz

to 3lbs of cheese used in a recipe. I can't begin to understand how similar results can be achieved with such differing cheese content. Perhaps, I'm just destined to to make horrible Mac & Cheese. Or maybe I'm just not supposed to be eating it in the first place. One never know, do one?

 
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