- Jul 15, 2003
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PSA: Macaroni noodles with shredded cheese is not "macaroni & cheese"
- Thread starter shortylickens
- Start date
Dr. Detroit
Diamond Member
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This sounds like some shit they would serve at a "Southern Buffet" full of 300lb mouth-breathers.
Good Mac & Cheese is expensive to make. 3-ingrediants it needs is condensed milk, butter, & 3 kinds of quality cheese.
- Jul 15, 2003
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that is typically what you find in cheap restaurants in the South, but also plenty of people make it for the home as well as church picnics and other cook-outs.
Lazy, and inconsiderate too.
snoopy7548
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Lost_in_the_HTTP
Lifer
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The boxed stuff ain't cheese. It's some sort of chemical powder mix.
The loafs of processed stuff with the big V on the box .... not sure that's cheese either.
Shredded is the ONLY way to go. The more cheddar the better.
Toss in a little salsa too.
The loafs of processed stuff with the big V on the box .... not sure that's cheese either.
Shredded is the ONLY way to go. The more cheddar the better.
Toss in a little salsa too.
Fanatical Meat
Lifer
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Fanatical Meat
Lifer
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balloonshark
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My aunt's family would make my grandmother make macaroni noodles and then they would put ketchup on the noodles. It looked like a macaroni murder scene. Kinda makes shredded cheese on noodles look like a gourmet side dish.
ultimatebob
Lifer
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Lost_in_the_HTTP
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lxskllr
No Lifer
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Torn Mind
Lifer
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Mac and Cheese exists because there is a systemic need for many products like it to perform for companies on the stock market, and to keep dentists, the white collar equivalent of shady mechanics, in business.
So many companies are tied to the success of carb- and sugar heavy foods, even the intellectuals do not attempt to taboo sugar and carbs like they do red meat and fat.
So many companies are tied to the success of carb- and sugar heavy foods, even the intellectuals do not attempt to taboo sugar and carbs like they do red meat and fat.
Kyle
Diamond Member
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Sodium citrate - bought a bag from that other thread but haven't tried it yet...maybe this weekend.
Kaido
Elite Member & Kitchen Overlord
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Sodium citrate. Ten bucks for a huge bag:
Great for Mac & Cheese, chili dogs, fondue, loaded baked potatoes, ridiculous nachos, etc. You literally just shred the cheese & stir it in some liquid with the special melting salts:
ultimatebob
Lifer
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Yeah, you don't really need condensed milk for a mac and cheese sauce. Whole milk or half and half will work as well.
Dr. Detroit
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The addition of fire roasted diced green chiles or cooked off crumbly chorizo or cooked crumbled bacon is always a winner.
We start with a base, then fill mini loaf pans with the base place additions, then top with buttered panko. I was overruled last time as I wanted to use crumbled buttered"Hot Cheetos" as the topping and we agreed on crumbled buttered "Cheez-Its".
We start with a base, then fill mini loaf pans with the base place additions, then top with buttered panko. I was overruled last time as I wanted to use crumbled buttered"Hot Cheetos" as the topping and we agreed on crumbled buttered "Cheez-Its".
Kaido
Elite Member & Kitchen Overlord
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Two notes on shredding blocks of cheese:
1. I have a SaladerShooter Pro with a fine blade. They go for $60 online:
Plus $18 for the fine-shred cone:
2. Alternatively, you can get a Kitchenaid mixer attachment. There are a variety of models available, such as this one for $40:
I use shredded cheese with sodium citrate to make liquid cheese, and also use it for stuff like pizza, nachos, baked potatoes, tacos, quesadillas, omelets, etc. I used to have just a manual cheese shredder, but I discovered I preferred to do like a block at a time & just throw it in a large Ziploc bag, and it was so much easier to use an electric tool to do it. Alternatively, you can also shred cheese with a food processor, which go for about $50 online:
Dr. Detroit
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Zorba
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Fanatical Meat
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Zorba
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WelshBloke
Lifer
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Either condensed milk is a different thing in the US, Macaroni cheese is a different thing in the US, or you have non functioning tastebuds. Condensed milk is insanely sweet, you can make fudge out of it without adding anything else to it!
Melt butter, fry flour in butter. Slowly add milk until you get a creamy thick béchamel sauce. Season, add LOTS of strong cheese.
While that is doing cook some macaroni. When you take out and drain the macaroni depends on how dry or soggy you want your dish. Take it out a bit before its done, drain it and add it to the sauce and finish cooking it in the sauce will give you a dryer consistency.
Yay! Basic macaroni and cheese done!
Fanatical Meat
Lifer
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Doesn't seem like it go with Blue Box, but I'll give it a go
While Hot & Mild are both good, I find mild slightly better.
I haven’t tried roasted and I suspect garlic would be too funky for this purpose. Stick with the original choices.
I use it velveta typically
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