Submitted by HighbrowUsername t3_z67qbo in food
Comments
Bishime t1_ixzwvsh wrote
Asking the real questions!
HighbrowUsername OP t1_ixzxnzq wrote
Used cheddar, smoked gouda, gruyère, and havarti. Used only evaporated milk, the cheese & sodium citrate for the sauce. Topped with and folded in some extra shredded cheddar as well.
saraath t1_ixzzbz4 wrote
Killer combo, looks great.
iambluest t1_iy027i0 wrote
Nice work
Upstairs-Baker-429 t1_iy05lvz wrote
Oh wow, that's looks amazing!
Squeeze4200 t1_iy086ua wrote
Yessir!
H4mwallet t1_iy0altg wrote
More cheese!
MyPianoMusic t1_iy0e72b wrote
I keep pronouncing Gouda in my head with a hard g (the way English speaking ppl pronounce it) even though I'm Dutch and I KNOW the correct pronunciation...
I hate my brain
fellow_enthusiast t1_iy0kjvg wrote
American pronounce jt like “goo-da” Germans say it like “gow-da” How is it it Dutch? Jouda?
MyPianoMusic t1_iy0ks0w wrote
https://www.youtube.com/shorts/SInLePq2Ryo
It's pronounced with a soft/Dutch g
fellow_enthusiast t1_iy0kzuq wrote
shrtnylove t1_iy0mrzy wrote
My go to each thanksgiving is a copy cat of sweetie pies mac n cheese. I usually have 10-15 ppl and I halve this recipe. Get rave reviews every year! https://www.food.com/amp/recipe/sweetie-pies-mac-and-cheese-449378
Dr_Wristy t1_iy0o1o3 wrote
Hhggghhh-owda
Vexvertigo t1_iy0qmya wrote
Sodium citrate is a game changer for all things melted cheese
InnovativeFarmer t1_iy0sgc6 wrote
I use heavy cream and cheese. My mom uses cheese and a bechamel like sauce made of milk and roux. Its not quite a bechamel sauce though.
HighbrowUsername OP t1_iy0w8cs wrote
jefferysavage t1_iy12zvm wrote
This is the way.
Notideal12 t1_iy13bi3 wrote
> sodium citrate
This is the key
KissTheSpicyChef t1_iy162k7 wrote
The cheesy strings!
ShakyTheBear t1_iy165ip wrote
Pardon me everyone while I make sweet love to this mac and cheese
[deleted] t1_iy16utu wrote
That cheese blend sounds amazing and I'm kicking myself for never trying it. Also, sodium citrate, never heard of using that but I'm trying it next time. I assume it helps keep the sauce even and consistent? Your mac looks delicious! I thought I had a decent mac and cheese game but this is something else. Well done!
NoTickeyNoLaundry t1_iy17jdg wrote
recipe oh god please
scalectrix t1_iy18apf wrote
When your smooth bechamel
contains cheeses as well
that's a mornay.
InnovativeFarmer t1_iy1b68v wrote
The sauce she uses is like a bechamel but not quite a bechamel.
Thats why a typed "a bechamel like sauce" and "its not quite a bechamel" that she uses to make her cheese sauce. Its not a mornay. That because is not even a bechamel she uses to make her cheese sauce. Its closer to the gravy she uses for cream chipped beef. Sometimes she just uses corn starch to thicken and there were a few times just used a thickening agent she got from an eldery friend of hers. Its what she has on hand.
crazeman t1_iy1era5 wrote
Try out Kenji's 3 ingredient Mac and Cheese recipe.
All you need is Cheese, mac and evaporated milk. Kenji uses evaporated milk as the emulsifier. There's probably better recipes out there but this one is hard to fuck up lol.
candornotsmoke t1_iy1f9ia wrote
Nice!!
[deleted] t1_iy1kzms wrote
[removed]
elizabeth498 t1_iy1ldy2 wrote
[Obi-wan Kenobi] Ignore these carbohydrates. Move along.
maxthegolddog t1_iy1n2pi wrote
Looks delicious!
Comfortable_Hat_4440 t1_iy1sl6r wrote
Cheese pull perfection 👌🏻
ImmoralityPet t1_iy1xdm8 wrote
It's an emulsifier. It keeps the fat and water from separating when the cheese melts. Basically it allows any cheese to melt like Velveeta.
[deleted] t1_iy1xnhp wrote
Love it! That's always my issue when I make my own mac and cheese
Snufflepuffster t1_iy1xpcy wrote
WANT
scoobydooby-do t1_iy1y0q1 wrote
yum!!
AdorableMaximum4925 t1_iy244o4 wrote
What does it do
Vexvertigo t1_iy257l6 wrote
You add a pinch to a cup of boiling liquid. Beer, milk, water, or whatever. Then add shredded/crumbled cheese a handful at a time. Now you have a smooth cheese sauce. Sodium citrate keeps the oil from separating out from the cheese. You can turn any cheese into a liquid
OsageBrownBetty t1_iy2byj6 wrote
That looks Amazing
LoyallyMeaty22 t1_iy2fi0h wrote
That looks so delicious. I got hungry suddenly lol
FutureFruit t1_iy2hels wrote
They were doing the "that's amore" song melody to those words.
DankGurl85 t1_iy2jp3w wrote
Do you have the recipe I can get a copy of? 😉
ThunderGeuse t1_iy2kgw1 wrote
Emulsifies
newbies13 t1_iy2mq1f wrote
think of kraft singles, or American cheese in a grilled cheese. It's super melty and gooey, where if you just throw cheddar or another cheese in there, sure it melts but doesn't have the same smoothness. That's what it does.
DankGurl85 t1_iy2pg10 wrote
Can you get that at the grocery store or where would I finding it?
Vexvertigo t1_iy2qgiu wrote
Probably not, but it's not expensive to order it online. You can get more than you'll use in years for like $10. Just look for food grade trisodium citrate. It's just a type of salt. It's basically what they use to make American cheese and Velveeta.
DankGurl85 t1_iy2qu4f wrote
Thanks for the info. I'm gonna try this for my Mac and Cheese for Christmas!
kozmic_blues t1_iy2spkt wrote
Would this be considered a r/whoosh? This person was singing you a clever song
CallMeMalice t1_iy2tnjb wrote
Hint hint - buy a pack of American cheese (or American cheese product in a pinch) and next time just add a slice or a few to the sauce. The emulsifier in the cheese should be enough for the sauce.
[deleted] t1_iy2udzt wrote
[deleted]
JorisR94 t1_iy2uhw1 wrote
What's the advantage of using this with a liquid like milk (or evaporated milk) over using a classic béchamel sauce?
Vexvertigo t1_iy2vddf wrote
It’s easier and less diluted by the binding liquid. It ends up tasting a lot closer to the taste of the cheese you use unless you melt it in something like beer. It’s also a lot more stable and can be reheated without breaking
scalectrix t1_iy30llq wrote
I think it would, though an understandable one. Just having a bit of fun!
I'm a bit of a fan of a cheese sauce (mornay or not) in all its glorious forms, and am disturbed by talk of additives such as sodium citrate, as well as the fact that the OP image shows no sign of having been finished and lightly (or darkly!) browned in the oven, as is required of a macaroni cheese (UK terminology - ditto cauliflower cheese) IMO, and I'm not at all sure about the addition of chives in this particular context. That said, it does look great! But if you want a more 'viscous' sauce, just add some mozzarella - it's what our lord Cheesus would want.
Personally I switch from milk to Italian white wine (Orvieto to be precise) half way through making my bechamel, to make it less claggy and more 'zingy', then use copious cheeses (cheddar obvs, being a Somerset resident, as well as gouda, emmental, gorgonzola, Port Salut, even sometimes some goats cheese or Roquefort! - whatever's available from the usually large fridge selection basically) and a splash of kirsch, as a nod to Swiss fondue. No herbs or seasoning for me though (apart from sometimes a little white pepper - secret ingredient). Let the cheese be the star!
galifxomatosis t1_iy31ncx wrote
AldiLidlThings t1_iy3iw8b wrote
Looks good, but can I ask why use (what looks like) a disposable try? Does it make for tastier food or is it just easier to clean?
Smangit2992 t1_iy3thp9 wrote
Sheeeesh. I just learned how to make cheese roux the other day. Failed miserably the first time lol but it came out good. Not enough cheese flavor though and needed salt
ZeldricTV t1_iy3wl39 wrote
Thank you for all of your explanations to the questions people are asking. I'm actually taking notes as I don't know any of this stuff but I love a good mac and cheese.
InnovativeFarmer t1_iy4y42h wrote
I know its a song. But I was sharing my recipe for making cheese sauce for mac and cheese creamier and thicker and people disagreed with it. I gave two examples.
iambluest t1_ixzv75t wrote
What cheese did you use? Did you use an emulsifier?