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Old 01-11-2018, 11:35 AM
 
Location: Coastal Georgia
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Quote:
Originally Posted by Giesela View Post
I just had this happen too. I'm not positive but I think my oven was too hot. Also having your dish on a top rack where the heat rises........
I’m wondering if a higher heat, but shorter time would work, rather than lower heat and longer time? Get the taters cooked and out of the oven quicker. I guess some experimentation is in order.

I looked at a few recipes online, and they called for temps of 350 and 375.
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Old 01-11-2018, 01:10 PM
 
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If you coat each potato slice lightly in seasoned flour before layering in pan, you will end up with thicker dish. I only use heavy cream & butter which has been heated but not broken prior to pouring over potatoes. If I don't have enough cream, I use milk with beaten egg added. I put dash or two of nutmeg in the cream.
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Old 01-11-2018, 01:11 PM
 
Location: East of the Sun, West of the Moon
15,489 posts, read 17,657,147 times
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I watched a video of someone making proper mac and cheese with a bechamel some years ago, and now bechamel is my go to whenever I make any cream and/or cheese based recipe that undergoes high heat cooking.
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Old 01-11-2018, 02:03 PM
 
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Besides doing a Bechamel you could try evaporated milk. It doesn't taste like evaporated milk in cooking and it never breaks. My grandmother only used that, and now I understand why. It's also good because you can add some while cooking if you mis-calculated and it won't give you a weird outcome. And you don't need flour.
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Old 01-11-2018, 06:12 PM
 
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Quote:
Originally Posted by ABQConvict View Post
I watched a video of someone making proper mac and cheese with a bechamel some years ago, and now bechamel is my go to whenever I make any cream and/or cheese based recipe that undergoes high heat cooking.
I didn't know there was any other way to make Mac and Cheese without bechamel until I saw that elbow mac and velveeta combo....
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Old 01-12-2018, 06:51 PM
 
Location: East of the Sun, West of the Moon
15,489 posts, read 17,657,147 times
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Quote:
Originally Posted by runswithscissors View Post
Besides doing a Bechamel you could try evaporated milk. It doesn't taste like evaporated milk in cooking and it never breaks. My grandmother only used that, and now I understand why. It's also good because you can add some while cooking if you mis-calculated and it won't give you a weird outcome. And you don't need flour.
This is a great idea. Thanks. I feel like evaporated milk can be used in a lot of recipes I use, especially since I am trying to cut out excess flour.

Quote:
Originally Posted by mr.magoo View Post
I didn't know there was any other way to make Mac and Cheese without bechamel until I saw that elbow mac and velveeta combo....
Growing up, my mother was the sole cook in the family, and being an immigrant with her own culinary proclivities, I was probably served 'mac and cheese' maybe about a dozen times before I reached the age where I was cooking for myself. It just wasn't a regular part of my family's meal rotation which mainly focused on foods from a Scandinavian/German tradition with a few influences from where I grew up in America (Anglo, Italian).

But I knew there was a "real" mac and cheese, not the orange powder/Velveeta kind, and I have made it proper a few times. People mock it, but it is real American cuisine, and done right with quality ingredients deserves to stand on any table in my opinion.

I wish I could eat more of it, but I am not big on making pasta a cornerstone of my diet.
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Old 01-13-2018, 05:07 AM
 
Location: Bella Vista, Ark
71,717 posts, read 83,329,873 times
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Quote:
Originally Posted by gentlearts View Post
Iím wondering if a higher heat, but shorter time would work, rather than lower heat and longer time? Get the taters cooked and out of the oven quicker. I guess some experimentation is in order.

I looked at a few recipes online, and they called for temps of 350 and 375.
Hard to tell what happened. I made them last night just like have for maybe 60 years and mine curdled as well. I have no idea what I did. I even did the white sauce ahead like I always do. It was still good and certainly we ate plenty, but I was just surprised.
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Old 01-13-2018, 09:30 AM
 
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never tried to cook on margarine, but I think the problem can be as milk
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Old 01-13-2018, 09:34 AM
 
Location: Islip,NY
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Quote:
Originally Posted by gentlearts View Post
Not sure what you mean, Lubby. If I used a white sauce it would already be thickened.
what I mean is maybe the sauce wasn't thick enough before you poured it on the potatoes.
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Old 01-13-2018, 09:39 AM
 
Location: Southwest Washington State
21,625 posts, read 14,218,760 times
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https://food52.com/blog/14876-kitche...-curdled-sauce

You might find a clue in this article.

I think you either cooked the sauce too long and it broke, or the oven got too hot and then it broke.
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