Powder, bleh. I was raised on the cheese "paste" from Kraft Deluxe. 
My local grocery store does carry packages of just the cheese, in Velveeta brand.
You're making me drool, but I have a feeling buttermilk-cheese would upset the stomach... (if it even mixed properly - they might not stir together properly)
My local grocery store does carry packages of just the cheese, in Velveeta brand.You're making me drool, but I have a feeling buttermilk-cheese would upset the stomach... (if it even mixed properly - they might not stir together properly)
Ever since I read this article/recipe: http://www.nytimes.com/2006/01/04/dining/04wint.html and made it, I will never, ever go back to the powder stuff.
Keep in mind, you have to really like cheese, because this is the pinnacle of cheese cuisine.
Keep in mind, you have to really like cheese, because this is the pinnacle of cheese cuisine.
Fritzo
Lifer
- Jan 3, 2001
- 41,920
- 2,161
- 126
Here's the recipe I've always used for real Mac & Cheese:
Melt 1 stick butter in large pot
Add 3-4 tbs flour to butter to make a paste
Add 4 cups or so of milk (2% works best. Whole milk scorches easily)
Over a low heat, warm the milk to just below boiling
Stir in several mild cheeses: cheddar, colby, muenster, provolone, American, and monterey jack work well (shredded works best). About 1 lb of cheese should be enough, but you may need more depending on the cheese strength. I just keep adding to taste.
Cook your favorite pasta (I like spirals ), and add to the sauce. Then I like to add potato chip crumbles to the top and bake it for 30 minutes or so at 350F. You can also add cooked chicken, broccoli, or peas if you want to jazz it up a bit.
For Alfredo fans, use this same recipe but use parmesan and romano cheese (whole milk or heavy cream should be used if you want it rich). Add cracked pepper when mixed.
Melt 1 stick butter in large pot
Add 3-4 tbs flour to butter to make a paste
Add 4 cups or so of milk (2% works best. Whole milk scorches easily)
Over a low heat, warm the milk to just below boiling
Stir in several mild cheeses: cheddar, colby, muenster, provolone, American, and monterey jack work well (shredded works best). About 1 lb of cheese should be enough, but you may need more depending on the cheese strength. I just keep adding to taste.
Cook your favorite pasta (I like spirals
), and add to the sauce. Then I like to add potato chip crumbles to the top and bake it for 30 minutes or so at 350F. You can also add cooked chicken, broccoli, or peas if you want to jazz it up a bit.For Alfredo fans, use this same recipe but use parmesan and romano cheese (whole milk or heavy cream should be used if you want it rich). Add cracked pepper when mixed.
AmdEmAll
Diamond Member
- Aug 27, 2000
- 6,699
- 9
- 81
I prefer the creamy one, but it's alot more fattening (not that it matters I guess). The photo in the article is of the creamy recipe. Even with it really creamy though, the browned crust provides a nice contrast and texture with all of the cream, so it balances out. Plus I love breaking the crust with my spoon, just like creme brulee.
The crusty recipe tastes more like the macaroni everyone is used to (kraft/velveeta etc), but I've served both, and the creamy always wins out.
Anubis
No Lifer
i would rather eat the boxed stuff then any homeade mac&cheese
and actually the generic store brand tastes better then the kraft stuff
destrekor
Lifer
- Nov 18, 2005
- 28,799
- 359
- 126
the homemade mac and cheese we make is absolutely delicious.
elbow macaroni
butter
milk
some velveeta
assorted shredded cheese
little bit of lawry's seasoning salt. sounds odd, but really gives it an amazing character. once we didn't have any, which was a shock in of itself, and damn the dish felt extremely lacking. good but had no flavorful punch that makes it so easy to devour so much without realizing it.
make like two or three layers, glass baking dish.. bake for awhile
mmmmm fuck boxed junk, unless its just a snack. This stuff is a great home-made dish for dinner, or a great side with chicken or pork chops.
elbow macaroni
butter
milk
some velveeta
assorted shredded cheese
little bit of lawry's seasoning salt. sounds odd, but really gives it an amazing character. once we didn't have any, which was a shock in of itself, and damn the dish felt extremely lacking. good but had no flavorful punch that makes it so easy to devour so much without realizing it.
make like two or three layers, glass baking dish.. bake for awhile
mmmmm fuck boxed junk, unless its just a snack. This stuff is a great home-made dish for dinner, or a great side with chicken or pork chops.
sandorski
No Lifer
- Oct 10, 1999
- 70,785
- 6,345
- 126
Originally posted by: Fritzo
Here's the recipe I've always used for real Mac & Cheese:
Melt 1 stick butter in large pot
Add 3-4 tbs flour to butter to make a paste
Add 4 cups or so of milk (2% works best. Whole milk scorches easily)
Over a low heat, warm the milk to just below boiling
Stir in several mild cheeses: cheddar, colby, muenster, provolone, American, and monterey jack work well (shredded works best). About 1 lb of cheese should be enough, but you may need more depending on the cheese strength. I just keep adding to taste.
Cook your favorite pasta (I like spirals
For Alfredo fans, use this same recipe but use parmesan and romano cheese (whole milk or heavy cream should be used if you want it rich). Add cracked pepper when mixed.
Yup, real cheese is much better and gives more variety.
That said, practically any store that sells Bulk Food items sells powdered cheese. It's not hard to find.
velveeta is indeed the 'secret ingredient' when it comes to making great mac and cheese out of a box.
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