[Sca-cooks] macaroni and cheese

[Pixel, Goddess and Queen]

I put some dry mustard in mine, when I make mac-n-cheese. Or I augment it
(bits of pepperoni, diced onions, diced bell peppers, and a touch of
garlic, sauteed together and mixed in at the end, is my favorite). You
might also want to use a more strongly-flavored cheese. My husband is
partial to sharp cheddar, for instance.

Although once when I was ill, he made mac-n-cheese for himself with the
only available cheese in the house--mozzerella. He said it was "a bit
stringy."

Margaret FitzWilliam


On Fri, 2 Nov 2001 WyteRayven at aol.com wrote:

> 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:
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> > 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.
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> > Adamantius
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