Tried the Macaroni & Cheesecake from Post 2170....

[music-city-missy]

Okay, here are the results. Great idea but needs work.

1) 2 cups of cheddar gave it too much of a cheddar flavor and completely masked the other cheese flavors.

2) Crust definitely needs work - too crumbly and too sweet. Ritz crackers have enough buttery sweetness themselves that I think there has to be a better way to season and bind this all together so that it doesn't crumble off so badly.

3) Not enough like a cheesecake - at least not what I expected. Expected something creamy, cheesy and chewy from the pasta. Think the pasta could be cut by 1/4 to 1/3.

4) Think it could stand a little more flavor - some onion, herbs, paprika, cayenne or something.

Found the website for the chef's restaurant and it had a place to email her so I did so that I can clarify how much cheddar and what size pan or whether to use two pans. Will keep you posted because it is a fun dish and everyone liked it, I would just like to make it a little more special of different.

 

[dawnnys]

Sounds like an interesting recipe - I missed it. Let us know when you've tweaked it so it's better!

 

[CathyZ]

Missy, I think I know what the problem with the recipe is

I bet you will find that the chef meant 2 cups combined Jack and cheddar- so one cup of each.

As far as the Ritz crust is concerned I agree with you- I thought the addition of sugar to the crackers was a bit odd- I might mix the crumbs with a bit of parmesan cheese and unsalted butter instead and put down a layer of parchment paper on the springform pan.

 

[music-city-missy]

I've tweaked the second 1/2 of the mixture & it's in the oven now...

no sugar in the crumb crust but didn't think about the addition of some parmesan.

I did about another 1/3 of the 'cheesecake' part of it and added some additional cheeses (forgot to pick up some more monterey jack to try and balance it out so I used some a hint of parmesan, some more asiago, a little smoked gouda, and a little mozzarella to give it some good gooeyness). Anyway, added a little mustard like I do to mac & cheese and just a dash of cayenne & worchestershire.

Will let you all know what happens with the second batch. By the way, it refrigerates and reheats just great - maybe even a little better the second time around.