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Old 06-13-2011, 09:24 AM   #11
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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.

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Old 06-13-2011, 10:13 AM   #12
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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.
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Old 06-13-2011, 11:04 AM   #13
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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
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Old 06-13-2011, 11:08 AM   #14
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DRAT! Now you're making me hungry for Baked Mac and Cheese!
Wine is the food that completes the meal.
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Old 06-13-2011, 11:22 AM   #15
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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.
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