simple mac and cheese ingredient list

[Shifty1]

Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar

[BBQ Grail]

Originally Posted by Shifty1

Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar

I love Rouge's Caveman Blue! And their Smokey Blue is farking awesome. I'd really like to get my hands on the Crater Lake Blue so I could try it.

[BBQ Grail]

Originally Posted by early mornin' smokin'

what's velveeta? seriously, that's not cheese and should never be bought! making a béchamel takes a few minutes, and adds serious flavor, and has none of the god knows what is in velveeta. I add a clove or 2 of fresh garlic to the butter, along with some shallots. than I melt down some extra sharp cheddar and either colby/jack or pepper jack cheese, top with some panko lightly browned with butter thats been melted with more fresh garlic, and bake, too good.

A bechamel is to mac & cheese what a roux is to gumbo...

[firemedic]

Jalapeños. Or candied jalapeños.

[Grabnabber]

Ditto on the bechamel.

[early mornin' smokin']

honestly, you can make a béchamel and melt the cheese in the time it takes you to boil the water and cook the pasta, probably faster actually! (and by the way, i'm not trying to be fancy, but for some reason my computer is auto correcting the accent on e)

[inv3ctiv3]

I've never used a recipe ever. But basically for 1 bag of pasta melt half a stick of butter (4tbs) in a saucepan, add equal parts of flour (4tbs) and mix together on low heat until it starts clumping up and add about 1 cup of milk to it and keep mixing while adding graded cheese (I prefer tilamook extra sharp white chedder and tilamook sharp chedder). Then add it all to the pasta in a separate bowl and mix together, if you wanna get crazy throw it in the oven on broil with some extra ungraded cheese and panko bread crumblings.

[jestridge]

What the matter with velvetta???????

[LT72884]

I go to bed, wake up and come back from school to see 2 pages of replies! AWESOME. i love this place.

Good to know bout that bechamel sauce. I had no idea what that even is but kinda reminds me of a roux on steroids! thanks guys. My only concern bout asiago, i dont want me food to taste like fish! haha. im not a fish guy at all. Many a times i have had to chuck some pasta dishes because it tasted like fish, and that was at an authentic italian place, no not olive garden! haha

I, for one, dont know how to use the sauce though! Do you use all of the sauce or just a couple of tablespoons per pound of mac?

Ok so what i have gathered is to do the following:

Bechamel sauce
panko
bacon
kabalsa
sharp cheddar
some parm
some thyme
pasta
cayenne
nutmeg

@ shifty1

Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar

Is this a bechemal sauce?

thanks guys

[Shifty1]

Originally Posted by BBQ Grail

I love Rouge's Caveman Blue! And their Smokey Blue is farking awesome. I'd really like to get my hands on the Crater Lake Blue so I could try it.

Yeah, I'm a real big fan of Rogue's. I used to use Maytag which I still like but with Mac & Cheese the creaminess of the rogue is perfect. It doesn't overpower it.

[Shifty1]

Originally Posted by LT72884

@ shifty1

Half & Half
Butter
Grated Parm
Rouge creamery blue cheese
Sharp Tillamook cheddar

Is this a bechemal sauce?

thanks guys

I make a basic bechemal. Half & half, butter, milk, a little flower.

Then I layer the cooked mac in a buttered pan. Throw some blue, Chedder, bechemal on it.

Add more noodles repeat process. Top it off with the grated Parm . Then throw it in the oven blam! (<<<< Bam was trademarked…)

[Tackleberry]

I have to say thes all sound so farkin' good but I am partial to how I grew up eating Mac and cheese. My grandmother would take her boiled noodles and use whatever cheese she had (colby, sharp cheddar or med cheddar) slice it and layer the noodles, cheese and pads of butter also while salt and peppering every layer until she filled this old ceramic bowl then she poured a can of carnation evaporated milk over it... bake @375 until the tops was golden brown with slightly dark edges... My Fiancee now makes this for me and her daughter we all fight over the cheese burnt edges :)....

Shifty1 I love blue and I am going to have to try that :)