[Sca-cooks] macaroni and cheese

[WyteRayven at aol.com]

I dont usually bake it (Im too impatient. <G>) Something that you said has touched a cord though. I usually only make about 1 cup of white sauce and dump A LOT of cheese into it. Perhaps I am adding too much cheese for it to completely melt. I tend to like it with enough cheese to be a bit stringy. Otherwise it seems a bit bland.

Thanks!

Ilia

In a message dated Thu, 1 Nov 2001 11:22:25 AM Eastern Standard Time, Philip & Susan Troy <troy at asan.com> writes:

>
>
> Sometimes it curdles. Between the milk and the cheese proteins, which can curdle at high heat, and then you have a lot of fat (mostly, but not completely, from the cheese) which resists staying emulsified under certain circumstances. The best solution is to make sure you have enough sauce to start with, i.e., enough liquid to melt the cheese into, don't bake it too long (or the pasta will absorb the moisture and leave you with curds and fat). If you want to, you can cheat and use some percentage of some kind of stabilized pseudo-cheese product, such as Velveeta or Cheez Whiz. Either contains enough emulsifiers for a bathtub full of bearnaise sauce.
>
>
> Adamantius
>
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him.  Clemens gets away with
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