"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-05-2015, 06:01 AM   #1
Assistant Cook
 
Join Date: May 2015
Location: Manchester
Posts: 6
Talking The Ultimate Mac & Cheese - What Should I Add?

Hi there,

I have been a huge mac and cheese fan since I was a toddler (I am 31 now....that is a long time to be eating mac and cheese!) I am now wanting to switch it up a little bit and try something new with it.....

I've experimented with adding bacon, adding in lumps of cheese once it has cooled down to make little 'cheese bombs' as you eat, I have added toasted bread in triangles on the side, popped in some chilli.....how do you like to do yours?

Suggestions wanted so I can take my mac and cheese to a whole new level!

Em

__________________

__________________
em6989 is offline   Reply With Quote
Old 05-05-2015, 06:13 AM   #2
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
I add a can of tomatoes to mine. I squish whole tomatoes with my hand and add it along with all the juice. Then I top it with breadcrumbs before I put it in the oven to get a nice crust on it.

And welcome to DC. This is a fun place full of laughs and information.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-05-2015, 06:23 AM   #3
Assistant Cook
 
Join Date: May 2015
Location: Manchester
Posts: 6
Tomatoes.....that's a good idea, does it make it less cheesy? Thanks for the welcome too :)
__________________
em6989 is offline   Reply With Quote
Old 05-05-2015, 06:32 AM   #4
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,009
Sometimes it's not about what you add, it's about what you leave out!

I sometimes add chopped broccoli or canned green chiles.

This thread may give you some ideas, good luck!

Paula Deen Mac And Cheese
__________________
Aunt Bea is offline   Reply With Quote
Old 05-05-2015, 07:06 AM   #5
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
I made this one a few weeks ago, and to me, it was really good ( with a few changes)

Spinach and Artichoke Baked Whole Grain Pasta Recipe : Rachael Ray : Food Network

I used regular pasta instead of whole grain ( whole grain consistency is a little grainy for me)


By accident I added all of the cheese when making the cheese sauce , then realized I should have saved the Parmigiano-Reggiano cheese to place on top. So I had grate more cheese for on top. In my opinion, it was a good mistake. Also, I used double the amount of artichoke hearts ( which also was a good intentional mistake). Gruyere is extremely expensive so I kinda used a mix of gruyere and fontina( which also worked well).

Other than that, I followed the recipe exactly, and I would definitely make it again.
__________________
larry_stewart is offline   Reply With Quote
Old 05-05-2015, 07:26 AM   #6
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
I slice fresh tomatoes and place over the top before browning under the grill .Or, sometimes I also add strips of smoked salmon ( buy the cheaper offcuts) and mix in. That's really nice.
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 05-05-2015, 07:34 AM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
Quote:
Originally Posted by em6989 View Post
Tomatoes.....that's a good idea, does it make it less cheesy? Thanks for the welcome too :)
No, it just makes it more moist. The cheesy part depends on how much cheese you add.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-05-2015, 09:21 AM   #8
Assistant Cook
 
Join Date: May 2015
Location: Manchester
Posts: 6
Nice ideas about the salmon and broccoli....of course that makes sense seeing as cheese and broccoli are amazing together!

I never use wholegrain pasta (it is what my mother always used and I never thought to break out into a different kind!). I might give that a go too just to switch it up a little bit.

I also use mature cheddar cheese a lot, other than Parmigiano-Reggiano mentioned before what other types of cheese have you used?
__________________
em6989 is offline   Reply With Quote
Old 05-05-2015, 11:29 AM   #9
Senior Cook
 
puffin3's Avatar
 
Join Date: Dec 2012
Location: Duncan
Posts: 482
Start by making a roux using dextrinized flour. Keep the flour as white as you can while still heating the flour. 6 parts flour>5 parts clarified unsalted butter. Make sure to refrigerate the roux before adding the very hot whole milk. No cream. Then make a classic bechamel sauce but not too thick. Infuse the bechamel with pre-sauteed fine chopped fennel bulb and a shallot and a pinch of fresh ground nutmeg. Not too much. No other herbs/spices.
Al dente pasta of course.
Before serving gently fold into the bechamel some rough chopped pieces of smoked salmon/or any other smoked fish. I like using smoked whitefish very much but any firm pieces of smoked (must be smoked) fish is delicious. Careful of how much Kosher salt you use to season. The smoked fish will have some saltiness.
Large serving hot bowl/platter of the very hot (held in the oven covered if necessary) al dente pasta. No oil or butter on the pasta. You want to pasta to absorb and finish cooking the pasta in the hot bechamel which you pour over the pasta and gently fold in.
For this to work every component of the dish must be hot! Dish/pasta/bechamel. Only the smoked fish can be at room temp. before adding.
Garnish with a good amount of 'PR' or 'GP' fine grated cheese and a sprinkle of dried chili flakes and fine chopped fresh fennel fronds. If everything is hot enough,especially the serving bowl/platter the cheese will melt into the bechamel.
Lemon wedges on the table.
Enjoy!
__________________
puffin3 is offline   Reply With Quote
Old 05-05-2015, 12:02 PM   #10
Assistant Cook
 
Join Date: May 2015
Location: Manchester
Posts: 6
Oh wow puffin3, that sounds way more sophisticated than I have ever gone before! Using a fennel bulb is an interesting idea. I would definitely like to eat one of your mac and cheeses!
__________________

__________________
em6989 is offline   Reply With Quote
Reply

Tags
cheese

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:57 AM.


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