Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Are you making a stovetop mac & cheese or a baked mac & cheese?
Do you want traditional "Southern" style (no roux/bechemel/mornay sauce) or the more contemporary bechemel type?
It is baked in the oven. A typical roux, cheese, macaroni, with buttered crumbs on the top. It had a bit of dry mustard, salt and pepper.
I really need to adopt a more is better way of making it, I guess, as well as a variety of cheeses. Maybe some blue cheese or parmesan would spark it up.
It is baked in the oven. A typical roux, cheese, macaroni, with buttered crumbs on the top. It had a bit of dry mustard, salt and pepper.
I really need to adopt a more is better way of making it, I guess, as well as a variety of cheeses. Maybe some blue cheese or parmesan would spark it up.
Try increasing the dry mustard and pepper. I do use way more cheese than any recipe calls for. Mix cheese and seasonings with the breadcrumbs on top. If you want to mix cheeses for more flavor, there aren't many cheeses with stronger flavor than sharp. Blue would be interesting. Feta perhaps. I'm interested in hearing what you think of it with those types of cheeses in it.
I do mine the Alton brown method, but will sometimes add chipotle powder for an extra kick. I think I want to try that civil war recipe, thinking that the starches in the milk will thicken it up.
I suggest mixing up the cheeses as others said. I tend to go to the cheese kiosk in the deli and pick up a variety to grate at home.
My "method" is a blend of something really sharp, such as triple X or Hoops Cheddar, sharp provo etc, then some type of salty cheese such as a parm, aged gouda, aged hard white cheese and something creamy such as regular cheddar, regular provo etc.
I do the way you said, start with the roux. I also double it up since the oven dries it out and the pasta will absorb a lot of sauce. You can try just broiling it to get that cripsy top to reduce the baking time.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
