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Old 02-23-2019, 02:37 PM   #1
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4 Levels of Mac and Cheese: Amateur to Food Scientist | Epicurious




What one would choose??? I go with level 2 chef.

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Old 02-23-2019, 06:48 PM   #2
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I'm with Level 2 as well, although I do like the addition of the bacon from Level 3. What I didn't like about #3 was the idea of graham crackers and sugar.... that seemed like too much sweet. The right cheeses can bring all the sweetness you need.

In the end, it is after all, Mac and Cheese. Unless you really do something weird, it's still going to taste pretty darn good.
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Old 02-23-2019, 07:05 PM   #3
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I saw this video a few days ago. I don't know why it is titled "4 Levels," when there are only 3, but whatever.

The one I would most want to try is Level 3, because it is the most intriguing. I would never think to use graham crackers for a topping. I'd like to know what it tastes like, because I can't imagine in it.

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Old 02-24-2019, 09:24 AM   #4
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I guess level 4 is the lady at the chalkboard.

Now if they only did a real taste test of the three levels to which one really was best.


I would not mind mini bits of bacon along with the panko bread crumbs.
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Old 02-24-2019, 11:36 AM   #5
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I’m not a big fan of Mac & cheese. I’ll eat it though.

Graham crackers and sugar is kinda weird, exactly why I WOULD try number 3. That and the cream cheese.
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Old 02-24-2019, 12:32 PM   #6
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Quote:
Originally Posted by kleenex View Post
I guess level 4 is the lady at the chalkboard.

Now if they only did a real taste test of the three levels to which one really was best.


I would not mind mini bits of bacon along with the panko bread crumbs.

I'd also brown the panko in some of the bacon fat.
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Old 02-24-2019, 04:07 PM   #7
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In another thread, Roadfix mentioned tenkasu, the crispy leftover bits from tempura, commonly used on sushi rolls.

Bet those would be great on mac and cheese!
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Old 02-24-2019, 10:37 PM   #8
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I'd go with #2 also.
The sweetness thing on #3 just doesn't work in my mind. I love trying new things and being experimental, but Mac and cheese is such a homey comfort food, that the more it deviates from what im used to, the less likely my mind ( and mouth) are going to accept it.

Im not a big fan of bread crumbs or anything to make it crispy on top. To me, its too much of a contrast from the softer texture of the cheese and pasta.

I usually start mine with some butter and flour, add in the milk ( or cream) til it gets thick. Ill salt it a bit and also add some white wine . My preference is cheddar cheese, but Ill often add some American to help make a more homogeneous sauce. Finally , I toss in sliced mushrooms. Sauce is done when the mushrooms are done ( a few minutes to cook through). I always used elbows ( no ridges, as the change in texture annoys me). I like to top it just with a layer of cheddar cheese, then bake it. Last minute or two I like to broil it to get that top layer of cheese a little well done, kinda like when I finish off onion soup.

I love truffles, so often I will drizzle a little truffle oil on top right before I eat it.

Always use a spoon. Although I get looks and ridiculed by my family or anyone who sees me using a spoon, from a physics point of view, I can get a better load of elbow pasta on my spoon, then on a fork, or trying to stab each elbow with a fork. I use the ' shovel it into my mouth ' method.
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Old 02-25-2019, 12:04 AM   #9
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Originally Posted by larry_stewart View Post
I'd go with #2 also.
The sweetness thing on #3 just doesn't work in my mind. I love trying new things and being experimental, but Mac and cheese is such a homey comfort food, that the more it deviates from what im used to, the less likely my mind ( and mouth) are going to accept it.

Im not a big fan of bread crumbs or anything to make it crispy on top. To me, its too much of a contrast from the softer texture of the cheese and pasta.

I usually start mine with some butter and flour, add in the milk ( or cream) til it gets thick. Ill salt it a bit and also add some white wine . My preference is cheddar cheese, but Ill often add some American to help make a more homogeneous sauce. Finally , I toss in sliced mushrooms. Sauce is done when the mushrooms are done ( a few minutes to cook through). I always used elbows ( no ridges, as the change in texture annoys me). I like to top it just with a layer of cheddar cheese, then bake it. Last minute or two I like to broil it to get that top layer of cheese a little well done, kinda like when I finish off onion soup.

I love truffles, so often I will drizzle a little truffle oil on top right before I eat it.

Always use a spoon. Although I get looks and ridiculed by my family or anyone who sees me using a spoon, from a physics point of view, I can get a better load of elbow pasta on my spoon, then on a fork, or trying to stab each elbow with a fork. I use the ' shovel it into my mouth ' method.
I use a spoon for mac-n-cheese. I find a spoon far more effective with pastas like macaroni or penne, etc. Nobody ever looks at me funny. Or, maybe I'm too busy eating to notice.

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Old 02-25-2019, 12:48 AM   #10
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Larry, sometime ago you actually turned me on to eating lots of stuff with a spoon.

For example, it's a lot more efficient to eat things like a goodie loaded chopped salad with a spoon, and we have a chopped salad almost every night. I haven't convinced SC yet though.
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