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Old 12-11-2013, 03:39 PM   #21
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I like a little Tabasco in mine.
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Old 12-11-2013, 09:02 PM   #22
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I was wondering of this, as I was making this, could one perhaps just boil the noodles until they are fat and then drain the water from them, and dump in a bunch of shredded sharp cheddar cheese and cook it on low heat until the cheese melts while stirring it?

That would really become mac and cheese, yes?

With love,
~Cat
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Old 12-11-2013, 09:42 PM   #23
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Originally Posted by CatPat View Post
I was wondering of this, as I was making this, could one perhaps just boil the noodles until they are fat and then drain the water from them, and dump in a bunch of shredded sharp cheddar cheese and cook it on low heat until the cheese melts while stirring it?

That would really become mac and cheese, yes?

With love,
~Cat
It depends somewhat on the cheese(s) you use - some melt better than others and if they don't melt well, it comes out clumpy and gummy.

Mac 'n cheese is traditionally made with a bechamel sauce and then the cheese melts smoothly into the sauce. Many recipes then add more cheese and breadcrumbs on top, then bake it till the casserole is bubbly, the cheese melts, and the top is browned. Yummy! Then there are all the variations people mentioned above
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Old 12-11-2013, 11:19 PM   #24
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I'm not sure I would choose Paula Deen as a good source of southern foods. She really does add unnecessary ingredients and calories to her recipes. You can make perfectly delicious macaroni and cheese without eggs, sour cream and a can of cheese soup. And I don't get the purpose of cooking it in the slow cooker.
Eggs are an essential part of southern macaroni and cheese, it's a custard style here. I make mine saucy with a bechamel base, no eggs, but I was not born and raised here!
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Old 12-12-2013, 01:38 AM   #25
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....Mac 'n cheese is traditionally made with a bechamel sauce and then the cheese melts smoothly into the sauce....
How do you guys make your bechamel sauce? I've seen various ratios. Generally I use 2 TBSP each flour and butter to each cup of milk.

To cheese it up I'll add between 1/2 cup to 1 cup cheese depending on the strength of flavor.
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Old 12-12-2013, 02:08 AM   #26
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I love macaroni and cheese
Give me macaroni and cheese all day.
I keep macaroni and cheese in the drawer
Give me a macaroni and cheese IV
I use macaroni and cheese in the mouse traps
Give me a macaroni and cheese enema.
I WANT IT ALLLLLLLLLLLLLLLL
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Old 12-12-2013, 07:28 AM   #27
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But you don't like mayo??
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Old 12-12-2013, 07:46 AM   #28
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How do you guys make your bechamel sauce? I've seen various ratios. Generally I use 2 TBSP each flour and butter to each cup of milk.

To cheese it up I'll add between 1/2 cup to 1 cup cheese depending on the strength of flavor.
Different ratios result in different thicknesses of the sauce, so if you want a looser sauce, you use 1 tbsp. flour and butter. For mac 'n cheese, I use 2 tbsp flour and butter per cup of milk, 1.5 cups extra sharp cheddar cheese and 1/2 cup of Havarti or Monterey Jack or mozzarella.
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Old 12-12-2013, 07:56 AM   #29
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Eggs are an essential part of southern macaroni and cheese, it's a custard style here. I make mine saucy with a bechamel base, no eggs, but I was not born and raised here!
Well, as I've said before, the South is a big place I did some searching and found "southern-style" recipes with and without eggs, so maybe I'll have to do a taste test and see which I like better. DH would love that
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Old 12-12-2013, 07:57 AM   #30
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But you don't like mayo??
What's the connection between mayo and cheese sauce?
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