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Old 11-28-2017, 04:17 PM
 
146 posts, read 91,203 times
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There may be an unlimited number of excellent recipes for mac&cheese. Velveeta is included in some of those but not in others. Those with a disdain for bechamel might simply call their result "cheesy goop" rather than "cheese sauce."

As for what cheese to use, it's anybody's call. My go-to sauce starts with cream cheese and then gets lots of extra sharp cheddar and some cheapo ground Parmesan. Spices include pepper, garlic powder, and dried parsley.

Last edited by Fifty Percent Off; 11-28-2017 at 04:41 PM..
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Old 11-28-2017, 04:24 PM
 
Location: Tricity, PL
53,188 posts, read 74,682,693 times
Reputation: 118515
Quote:
Originally Posted by blueherons View Post
So I've spent years trying to perfect macaroni and cheese.

Basically all I've come up with is that Velveeta is the secret ingredient.

I've used $25 a pound cheese and it really doesn't make it better.

Anyone else have any useful M&C hacks?
You can beat Velveeta with the real stuff! I made many delicious versions of mac&cheese using feta cheese, Gouda, cream cheese, brie, Gruyere, Pecorino Romano, Havarti etc. Smoked Gouda works well if you want the flavor compliment your meal.
I add little of a white sauce and sour cream to the mix to get even creamier consistence.
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Old 11-28-2017, 04:29 PM
 
Location: West of Louisiana, East of New Mexico
2,919 posts, read 2,718,823 times
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Lots of ways to make good Mac N Cheese.

I like mine with ham and jalapenos.
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Old 11-28-2017, 04:32 PM
 
Location: Tricity, PL
53,188 posts, read 74,682,693 times
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^^^ I think OP asked about the cheese...
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Old 11-28-2017, 04:36 PM
 
Location: Nantahala National Forest, NC
27,078 posts, read 9,960,254 times
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I do this too, use varying cheeses...never make it the same way twice.




Quote:
Originally Posted by elnina View Post
You can beat Velveeta with the real stuff! I made many delicious versions of mac&cheese using feta cheese, Gouda, cream cheese, brie, Gruyere, Pecorino Romano, Havarti etc. Smoked Gouda works well if you want the flavor compliment your meal.
I add little of a white sauce and sour cream to the mix to get even creamier consistence.

Last edited by elnina; 11-28-2017 at 05:57 PM..
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Old 11-28-2017, 04:53 PM
 
5,568 posts, read 3,348,086 times
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I also love to mix different cheese and I like ham, and I like tomatoes sometimes, but I hate béchamel all the time. When I was a child my mother made cheddar mac and cheese with Campbell's cheddar cheese soup as a base. I kind of cringe at that idea now, though I can't say I've found a recipe to satisfy me since.
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Old 11-28-2017, 05:04 PM
 
Location: The South
7,244 posts, read 5,416,888 times
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My wife's M & C and I think it is the best.
1 cup of mac. noodles
1 qt of water
1 cup of milk
6 oz. grated cheese Extra Sharp Cheddar
1 TBS butter
1 TBS flour
Boil water, add noodles, boil about 8 min.
Melt butter, add flour, stir, add milk,add cheese,stir till cheese melts.
Drain mac, add cheese sauce, put in baking dish, cover with bread crumbs, add paprika(optional)
Bake at 350 for 15 min.

We serve it with the following.
1 can chopped tomatoes,
2 TBS sugar,
Some basil and oregano
Dash of vinegar
Bring to near boil
Serve with M & C
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Old 11-28-2017, 05:43 PM
 
Location: in my mind
5,173 posts, read 7,930,558 times
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I like using a bechamel sauce with gruyere cheese ...

but, when in a rush, boil the pasta in the milk, and then when pasta is done, add the shredded cheese and a touch of mustard and salt.
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Old 11-28-2017, 06:18 PM
 
Location: northern New England
4,926 posts, read 2,994,893 times
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Velveeta, yuck. Why would you want to eat a cheese that is sold from the NON-refrigerated section of the store.

Good VT cheddar, all the way. And make a white sauce to melt the cheese in. Adding shredded cheese to cooked macaroni will result in separation.
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Old 11-28-2017, 06:22 PM
 
35,102 posts, read 48,105,819 times
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Quote:
Originally Posted by blueherons View Post
So I've spent years trying to perfect macaroni and cheese.
Basically all I've come up with is that Velveeta is the secret ingredient.
I've used $25 a pound cheese and it really doesn't make it better.
Anyone else have any useful M&C hacks?
Velveeta is a disgusting ingredient and that is no secret.
I created my own cheese sauce and it is delicious.
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