"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 06-07-2010, 06:13 PM   #1
Assistant Cook
Join Date: Jun 2010
Location: Tucson, Az
Posts: 1
Successful and Unsuccessful Experiments

Today I tried making a variation of mac n cheese from scratch. I cooked a cup of twist egg noodles, drained them and lets them sit in the drainer while i made the sauce. I used mozzarella, Colby jack and straight cheddar to make a little over a cup of grated cheese. I put a 1 1/2 tbsp butter in the saucepan I used for the pasta and then added the cheese and poured in a little half 'n' half, around a half cup. The sauce looked like a decent consistency, but when i added the noodles it was sticking too much, so i added more cheese, then i realized that'd just make it more thick so i added more half 'n' half. I just accepted what i had made and bowled the noodles.
I had essentially made egg noodles with melted cheese, with garlic and basil. I've been cooking occasionally for a few months, this is my first time trying to make a pasta dish. What did i do wrong? I'm not looking for a recipe, just the basic guidelines that i obviously didn't follow when trying this out.


cjfurr is offline   Reply With Quote
Old 06-07-2010, 06:18 PM   #2
Senior Cook
Jeni78's Avatar
Join Date: Mar 2008
Location: Minnesota
Posts: 322
I have had luck with plain yogurt and cheddar cheese soup in addition to the grated cheese.

Otherwise, perhaps some flour would have thickened things up a bit? Maybe reducing the cream over heat or maybe using heavy cream instead of half n half?

I also normally let the hot noodles melt the cheese and make the sauce separate, adding last.

People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-07-2010, 07:31 PM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,521
That was a good try. Here's what's necessary.

Make a white sauce. Easy - melt some butter then stir in the same amount of flour. Cook for a bit then whisk in some milk. Two tablespoons of butter and flour will thicken 1-2 cups of milk. This is a white sauce or Bechamel sauce

Turn off the heat and stir in shredded cheese. If you add the cheese while the pan is on the heat, the cheese will curdle. With the addition of the cheese, the Bechamel is now a Mornay sauce.

Pour the cheese sauce over the cooked pasta.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-07-2010, 10:04 PM   #4
Senior Cook
Join Date: Jun 2010
Location: Leon, Guanajuato, Mexico
Posts: 118
I make make macaroni and cheese like Andy M, but I pour it into a casserole, cover it with more greated cheese and bake it for maybe a half an hour. If I have it on hand, I will cover the macaroni and cheese with bread dressing mix after toasting the mix in some melted butter. Ummm, probably not the healthiest way to go but my kids loved it.
DMerry is offline   Reply With Quote

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

All times are GMT -5. The time now is 10:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.