Question:Super Creamy and Cheesy Mac and Cheese

[carllovestocook29]

Super Creamy and Cheesy Mac and Cheese Hi I am Carl i wanna ask you a question, when I make Mac & Cheese when i put the cheese in and when its ready the cheese is still very thick and I don't like thick cheese in my mac and cheese, how do I mac my cheese for mac & cheese nice and creamy smooth?

[Chicagoland Chef du Jour]

carllovestocook29 wrote:
Super Creamy and Cheesy Mac and Cheese Hi I am Carl i wanna ask you a question, when I make Mac & Cheese when i put the cheese in and when its ready the cheese is still very thick and I don't like thick cheese in my mac and cheese, how do I mac my cheese for mac & cheese nice and creamy smooth?

Hi Carl and welcome aboard!

You can always use more milk to thin the cheese mixture.

Also certain cheeses melt better that others and the result is a creamier sauce.

I like to use a combo of Cheddar and American Cheese. American cheese melts better.

[SarasotaCook]

This is NOT the type of mac and cheese I enjoy; but I have made it for many friends. Since you are making the sauce separate and then adding the pasta to it.

First make sure to cook the flour mix (roux) long enough so the sauce comes to a full thickening state. Once you add the milk to the roux and it comes to a light boil, reduce and let it set a minute or two before adding the cheese to see exactly how thick it is. Then add the cheese a little at a time. Recipes are guidelines it doesn't mean EXACTLY that amount. If you like a little less thick cheese. Simply add a bit more milk, or a little less cheese.

And as suggested, different cheeses melt differently. I like a mix of cheddar, monterey jack and maybe provolone. I don't like just one cheese. American is NOT my favorite; but many like it because it is very very creamy. It just depends what you like.

[ala-kat]

Also grate your own cheese. Don't use the pre-grated stuff...it does make a difference.

[SarasotaCook]

ala-kat wrote:
Also grate your own cheese. Don't use the pre-grated stuff...it does make a difference.

Absolutely! The pre-grated have preservatives and chemicals. Grated your own makes a big difference.

Don't get me wrong, I use the pregrated for lots of things. But when the main ingredient is CHEESE ... Yes. But, when I get a sale, I definitely grate my own and then freeze. Grated cheese freezes great.

Grated cheese I use for tacos, quesadillas, as a garnish, etc. Otherwise, try to grate your own. You will be glad you did that.

[Chocolatl]

SarasotaCook wrote:

ala-kat wrote:
Also grate your own cheese. Don't use the pre-grated stuff...it does make a difference.

Absolutely! The pre-grated have preservatives and chemicals. Grated your own makes a big difference.

Don't get me wrong, I use the pregrated for lots of things. But when the main ingredient is CHEESE ... Yes. But, when I get a sale, I definitely grate my own and then freeze. Grated cheese freezes great.

Grated cheese I use for tacos, quesadillas, as a garnish, etc. Otherwise, try to grate your own. You will be glad you did that.

"Preservatives and chemicals" aren't the problem. Starch is. Commercially packaged shredded cheese usually has starch added to keep it from clumping in the package, and this can affect how well it melts (and how it tastes).

[ala-kat]

Chocolatl wrote:

SarasotaCook wrote:

ala-kat wrote:
Also grate your own cheese. Don't use the pre-grated stuff...it does make a difference.

Absolutely! The pre-grated have preservatives and chemicals. Grated your own makes a big difference.

Don't get me wrong, I use the pregrated for lots of things. But when the main ingredient is CHEESE ... Yes. But, when I get a sale, I definitely grate my own and then freeze. Grated cheese freezes great.

Grated cheese I use for tacos, quesadillas, as a garnish, etc. Otherwise, try to grate your own. You will be glad you did that.

"Preservatives and chemicals" aren't the problem. Starch is. Commercially packaged shredded cheese usually has starch added to keep it from clumping in the package, and this can affect how well it melts (and how it tastes).

What she ^^^^ said. Pre-grated cheese certainly has its time and place, but Mac n' Cheese is NOT it

[Zeldaz]

The additive used is not starch, but a form of cellulose, made from wood.

[Chocolatl]

Zeldaz wrote:
The additive used is not starch, but a form of cellulose, made from wood.

Sargento adds potato starch.

[ala-kat]

I, for one, am glad Carl brought this up. I very rarely make mac n' cheese, and I like it creamy like he does. My family, on the other hand, likes it baked, using eggs and not at all 'creamy' Another thing I like about the recipe in question is the ability to adjust amounts quickly and on the fly. Not so much with the baked versions.

So, thank you Carl. I hope you found some answers to your question. I know I learned myself.

[Zeldaz]

Chocolatl wrote:

Zeldaz wrote:
The additive used is not starch, but a form of cellulose, made from wood.

Sargento adds potato starch.

And cellulose, and calcium carbonate, according to their website. Different producers use variations on the theme, but cellulose is pretty constant, even Organic Valley uses it. Cellulose is in a lot of foods for various reasons, and can come from any fibrous plant as well as wood. I agree that shredding your own cheese is the best thing for good mac and cheese, and combining cheeses gives the best flavor and texture.

For more info, see http://online.wsj.com/article/SB10001424052748703834804576300991196803916.html

[ala-kat]

in summary:

1) take care to made the sauce to your desired consistency - adding milk or cheese as necessary

2) grate your own cheese

3) combine cheese - cheddar, swiss, provolone, edam, parmesan, monteray jack are good choices, but there are certainly others - pick two or three based on what you like

4) add a pinch of dry mustard to the sauce

[Zeldaz]

5. Invite us as taste-testers.

[SarasotaCook]

I use grandmas recipe. NO roux, NO sauce. I add cooked pasta to a casserole dish, add small spoons of butter about 3-4 tablespoons, sprinkel the same amount of flour, Top with a couple of cups of mixed cheese, s/p, and some dried mustard. Mix lightly and bake. NO sauce, NOTHING special. That's it.

Half way through I mix. I comes out golden brown and creamy. NO, NOT LIKE the stove TOP creamy mac and cheese which I don't like. But my cheese is always perfect and not grainy. Yes, I GRATE my own cheeses.