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Best mac and cheese recipe - Page 2

post #31 of 34

I change my recipe every time, honestly! All you need is a good béchamel and some strong, old cheese. I like to use parmesan, gruyère and old cheddar. Don't forget the garlic and chili powder :)

post #32 of 34
Quote:
Originally Posted by estherlaramee View Post
 

I change my recipe every time, honestly! All you need is a good béchamel and some strong, old cheese. I like to use parmesan, gruyère and old cheddar. Don't forget the garlic and chili powder :)


I wouldn't say I change my recipe every time, but it is a great way to use up all those odds and ends of cheeses that seem to constantly collect in my fridge so while I do have a couple of "standard" go to recipes I also have lots of "recipes" that can never be duplicated ever again.

post #33 of 34
Just once, I tried melting a variety of cheeses in a scant cup of water with a tsp of sodium citrate. This makes the cheese refuse to coagulate when warm. I just kept adding shredded cheese until I had several cups of goo, then stirred it into just-cooked macaroni. Baked until browning on top. It was fantastic--but my daughter, the Mac-and-Cheese nut, said it was actually too cheesy!


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post #34 of 34

I have been able to get that same result from just adding a big glob of "Velveeta" to the mix of cheeses. I mostly start Pete's way with a whole bunch of scraps, slices and handfuls of all kinds of assorted left-over cheeses. Seems to work pretty well. There's never any left-overs or take-home.

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