"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 07-24-2016, 06:27 AM   #11
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
When I crave it I am going for a certain flavor so I use predominately cheddar. Then add a bit of other types depending on what I have at the time.
__________________

__________________
Rocklobster is online now   Reply With Quote
Old 07-26-2016, 12:23 PM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
I am not a fan of American Cheese, and that includes Velveta. I buy the ends of cheeses that my store puts out. It can have any kind of cheese that they sell at the deli counter. From smoked cheeses to sharp ones. Sort of like your cheese drawer. If I get lucky, there will be as much a 1/4 pound of sliced cheese from an over cut. Perfect for a sandwich. Or an end that hasn't been sliced at all. My favorite of all the cheeses in these packets are the imported Swiss Cheese ones. Ideal for mac and cheese.
__________________

__________________
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 07-26-2016, 02:03 PM   #13
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
I also put a little white wine in the cheese sauce ( and sliced mushrooms too)
__________________
larry_stewart is online now   Reply With Quote
Old 07-26-2016, 05:49 PM   #14
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,283
I often put cream cheese in mac and cheese to get that creamy texture (and so no one will see me buying Velveeta). A typical blend would be sharp cheddar, a little comte or gruyere and a handfull of parm along with cream cheese. I also add a little mustard, cayenne and black pepper in the sauce. That said, I never met a mac and cheese I didn't like - even the stuff in the blue box.
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 07-26-2016, 09:40 PM   #15
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 311
Making Mac and Cheese in Italy was a challenge first time round. Now I reckon my version is fine:

for the cheese sauce:

béchamel
1 part gorgonzola
1 part mascarpone
1 part Swiss gruyère
1 part parmesan or grana padano

For the topping:

Toasted breadcrumbs
sprinkling of fresh or dried thyme
Good dusting of parmesan to get a good crust

that's it

di reston


Enough is never as good as a feast Oscar Wilde


'People of ze wurl, relax!' - famously spoken by the parrot in Tom Robbins' 'Fierce Invalids Home from Hot Climates'
__________________
di reston is offline   Reply With Quote
Old 07-26-2016, 11:10 PM   #16
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
I'm a traditionalist, sticking to good cheddar (Coastal brand is great) and lots of it. But I also like to grate a little Costco Parmesan on top for the final brown.
__________________
outRIAAge is offline   Reply With Quote
Old 07-27-2016, 04:34 AM   #17
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 311
If I could get hold of a decent cheddar here, I'd be a traditionalist too! But they don't do anything even resembling Cheddar here, so the combination of cheeses I use works well, our friends all like it, but.....oooh for the real thing!

di reston


Enough is never as good as a feast Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 07-27-2016, 12:02 PM   #18
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
I just looked up Calosso, Piemonte, though the "Piedmonte" was a dead give-away. How about we swap for a year? I'll throw in all the Cheddar you can eat.
__________________
outRIAAge is offline   Reply With Quote
Old 07-28-2016, 06:05 AM   #19
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 311
Where we live is a Unesco Heritage Site of Special Interest, well known both for cuisine and wines, and wild mushrooms and truffles including white truffles which are greatly sought. I have a really good recipe for white truffle risotto, a dish much in demand round here in the autumn. I've tried white truffles with Mac 'n Cheese, and it works very well provided you don't overdo the cheese

di reston

Enough is never as good as a feast Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 08-05-2016, 04:01 AM   #20
Assistant Cook
 
Join Date: Jul 2016
Location: laramie, Wyoming
Posts: 10
Sharp cheddar is a go to.live pepper jack or gouda as well.
I used an aged champagne white cheddar once....yum.
__________________

__________________
heathermarie 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 06:51 AM.


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