The facial reactions in that clip had
me laughing loud af here at work!
me laughing loud af here at work!
Oh hell no!!!!
- Thread starter easy_b
- Start date
That Mac and 19 cheese was good AFDid you really sit there and count “19” different cheeses? I’m guessing you were tired by the time you got to 15
You haven't had mine.
I don't have the original recipe I used, since I've been making it so many years, but I use a variety of cheeses, usually a different combination every time. I make sure to use munster each time, tho you have to be careful. I have the deli counter slice about a 3 inch or so thick block. Then I cut off the rind, rinse it to make sure there is no rind residue, pat it dry, and put it it the freezer to firm it to make it easier to chop or grate it. It makes everything really creamy. My friend wasn't careful and used cubes with the rind, and it floated to the top and was crunchy. Not good at all.
Costco has a good mac n cheese I've used the last two years when I wanted to cheat, tho I usually top it with a bit more cheese. They use the same type of macaroni I do, but I'm making it from scratch this year.
Blended cheeses just becomes another cheese. Nothing special.
That Mac and 19 cheese was good AF
goddamn and I thought I used too much cheese lmao
I use 4-6 bags of shredded four cheese for one foil pan’s worth of mac and cheese
That Mac and 19 cheese was good AF
Did you make that for North or South America?
Im lactose intolerant, all this cheese talk is triggering a Pavlovian response..... Hahaha, but these comments are hilarious.
SN: I would've thrown up in that audience, that shit looked and probably smelled terrible....
SSN: my mom used to make a Mac N Cheese with 7 - 9 different cheeses..... All that cheese cooking used to turn my stomach. But everyone else loved it. She was taking orders in her office for a few years
SN: I would've thrown up in that audience, that shit looked and probably smelled terrible....
SSN: my mom used to make a Mac N Cheese with 7 - 9 different cheeses..... All that cheese cooking used to turn my stomach. But everyone else loved it. She was taking orders in her office for a few years
Only if your taste buds are trash or you have a smokers palate. Besides, there is an art to this. Normally I cook the macaroni the day before to save time. Drain it. Rinse it. While it is still warm I melt cream cheese to coat it so none of it hardens, and once it cools a bit, I throw it in a ziplock bag and put it in the fridge until I'm ready to prepare it.
My bottom layer I normally use a white cheese like a shredded Italian blend. The middle layers I alternate with macaroni and what ever cheeses I'm mixing with the munster. The original recipe used cubes, but I normally use shredded cheeses for the most part. The cubes do allow for more distinctly identified flavors, but I found that if they didn't give the macaroni the cheese coverage I wanted, so I ended up coarsely chopping it up anyway. (Freeze for 30 min-1 hour any soft cheeses so they firm up and are easier to work with.) Then I beat one to two eggs, and mix it with milk, a lil pepper (use white pepper if you don't want to see specks in your food. This works well for mash potatoes also), sometimes a lil garlic powder and drizzle it evenly back and forth over the top, and then top it with a Mexican blend and a lil paprika for color. Cover with foil, bake at 400 for an hour or so. Too much of a cheese like sharp cheddar is over powering, imo. Too little is too bland. Velveeta is the devil. DO NOT USE IT. Smoked cheeses add a different flavor also. I don't normally use them.
The original recipe didn't call for it, but sometimes I add sour cream to the milk mixture, but normally I don't bother. It did call for adding a bit of salt to the milk mixture, but the cheeses are salty enough, so I omit that. I also normally use heavy cream instead of milk or 3/4 cream to about 1/4 milk. The foundation is the macaroni. It needs to have good flavor, meaning not too much or little salt in the water when you cook it, and you don't want to over cook them so that they become too soft and don't have enough body to hold up when they are baked.
I use these:
It's a private label brand that Kroger sells. They are cute and the macaroni has ridges that helps it hold on to the cheese. The 16oz bag is enough for one regular sized pan when cooked.
I don't recall the original amounts of cheese suggested. I normally use what ever I need to alternate with the macaroni so everything has layers of cheese. From what I recall the recipe just called for the macaroni, various cubed cheeses, milk and eggs with salt and pepper. It didn't even have a layer of cheese on top or anything. Once you make something tho, you change it and make it your own.
Since we are on the subject of thanksgiving, this is the sweet potato recipe I use:
http://divascancook.com/southern-baked-candied-yams-recipe/ I add brown sugar tho. I grew up boiling the potatoes before cooking them, but I like her method better. I use more spices tho. I use her pumpkin bread recipe also. She has several mac n cheese recipes but I haven't gone through them before.
The recipe I used as a basis for the cheese sauce was from George Stella. I've used it for macaroni once or twice, it was nice and creamy but I liked the way I made mine better. The dijon adds a nice flavor and I used a bunch of different cheeses instead of just the sharp cheddar.
http://stellastyle.com/site/2012/10/30/original-cauliflower-mac-and-cheese-casserole/
Right now I'm on a quest to teach myself how to make yeast rolls so I can make clover rolls. That is supposed to be my project for today.
That Mac and 19 cheese was good AF
So you cats are just making glorified velveta?
You just pouring melted cheese over noodles and calling it Mac and cheese?
I see no issues with VelvetaSo you cats are just making glorified velveta?
You just pouring melted cheese over noodles and calling it Mac and cheese?
I see no issues with Velveta
You cannot be trusted anymore for food recommendations.
not to be a dick...but I don’t feel like typing all that shit out
What did u say
What did u say
I said what you quoted. Read it slowly.
You really don’t want to make easy b angry I am very unpleasant when I am angry
You should change your avatar to the hulk then. Obama was never unpleasant.
I see no issues with Velveta
Velveta is the Cac version of gubment cheese!
I think I'm going to need a verification on you homie. Does the b stand for Bartholomew, Beau or Beaufort?
just the seasoning...but you from mississippi so that might not be cajun enough if you’ve been to louisiana
X
They usually put potato starch and cellulose to keep it separated. And sometimes stuff to retard mold.
They usually put potato starch and cellulose to keep it separated. And sometimes stuff to retard mold.
Shred your own damn cheese!
I didn't know what they put on it until now, thank you for that information. But I'm still not using that shit. I want REAL cheese
Damn your place sounds like the place to be.
That Mac and 19 cheese was good AF
Dammit Bro! You must have been constipated until new years, fucking with all of that cheese.
Not Neva... 
you know what? this is an interesting comment you bring up...there was a time when if I kept a pack of shredded cheese in the fridge for more than 2 weeks I’d start to see a little bit of mold growing in it and of course I’d have to dump the package...now you can keep that shit for months and not see any traces of mold...but I don’t eat cheese that much @ all anymore...I used to make the shrimp mac and cheese joint almost on a weekly basis...now I just do so during the holidays