"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 06-13-2011, 09:24 AM   #11
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,197
To answer your question, yes it will work. Use the sharpest cheddar you can find, and grate it with the smallest holes on your grater. That will make it easier to melt into the pasta. Also, using an easy melting cheese, like butterkase, or fontina will help make the mac & cheese more creamy. Adding finely grated mozarella or provolone with give it some stretch, if you like strings of cheese stretching from your fork.

Also, a little Parmesano Regiano, or Asiago will add a little salty bite to the dish. And if you like it, by all means, add a little American cheese, or Velveeta, again to mkae it more creamy.

I disagree with cooking it after the cheese is added as you can easily overheat the dish, causing the integrated sauce to break and become clumpy.

Using a roux or not is completely up to you. I've made mac & cheese both with and without a roux. Both taste great, depending on my mood.

Seeeeeeya; Goodweed of the North.

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-13-2011, 10:13 AM   #12
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston
Posts: 9,199
Originally Posted by ChefJune View Post
Baked Macaroni and Cheese traditionally does start with a roux, and becomes either a bechamel or a veloute, depending on whether you use milk (bechamel) or chicken stock (veloute) before stirring in some grated cheese.

At which point it becomes a mornay sauce (although I am not sure veloute technically becomes mornay with cheese added).

Make sure you add the cheese OFF the heat. Heat is cheese's enemy. It can make your sauce grainy and/or clumpy.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-13-2011, 11:04 AM   #13
Senior Cook
Join Date: Apr 2011
Posts: 340
ok I'll use a roux, because I think the starch in the roux will help prevent the cheese from clumping together. I'll add the cheese to the roux after turning the heat off, and then add pasta
Hyperion is offline   Reply With Quote
Old 06-13-2011, 11:08 AM   #14
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
DRAT! Now you're making me hungry for Baked Mac and Cheese!
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 06-13-2011, 11:22 AM   #15
Master Chef
FrankZ's Avatar
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,628
Originally Posted by ChefJune View Post
DRAT! Now you're making me hungry for Baked Mac and Cheese!

I suspect you have a solution to that.

"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:58 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.