Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What types of cheese do you use in your homemade Mac & Cheese?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What types of cheese do you use in your homemade Mac & Cheese?),it will help you,my kids.
I use American, Cheddar, and Meunster. Colby & Monterey Jack
Answer:
While Velveta (or the generic market equivalent) works well for creamy quick melting, I'd prefer to make a simple white sauce from butter/flour (heat together but don't brown in equal amounts) with milk added after the flour accepts the butter. Then when it thickens, add the cheese...MY FAVORITE to answer the question would be PEPPER JACK!! It gives a nice tang and makes it southwester.
Place the cooked macaroni into the sauce, combine into a backing pan with crumbled chips (in keeping with this theme try tortilla, nacho would be PERFECT) and some extra cheese then bake.
UMMMMMMMM
Cheddar, also sprinkle some Paprika over it, its fab:-)
X D
gruyere, cheddar and swiss
Cheddar is good but you can also use mozerella (bad spelling).
No good Southern cook would be caught dead using anything but Velveeta. I almost got kicked out of the family when I was caught using reduced fat Velveeta once! lol
Velveeta is probably the most commercial tasting cheese for mac&cheese, but try the white cheddar and also a super sharp cheddar such as Hoffman's Super Sharp- the key is to blend the different cheeses to make the perfect cheese sauce, p.s.you can use the Monterey Jack to tone down a too cheesey flavor
velveeta...melts the best evenly...if i want others in i add it to the melted velveeta
I use Tillamook extra sharp cheddar, American, and top with a Parm/asiago/Romano mix.
extra sharp cheddar
I use Velveta, it's my husband's fave! I sometimes add ham and sprinkle club crackers and shredded colby or chedder cheese over the top and bake it in the oven to melt it all together. Yummm! I think I'll go make some right now!
It really depends on my mood, what I have a taste for at the time and what is in the fridge.
I like to use a Gruyere/Emmental blend if I want "fancy" Mac & Cheese. I have also used smoked Gouda and found that to be quite nice.
If I want down-home Southern comfort food though, I will use Velveeta.
I use sharp cheddar, monterey jack, chevre, and a dollop of Cheez Whiz. This combination is very creamy and smooth, with a pale orange color. I top mine with a sprinkle of garlic breadcrumbs before baking for a crispy crust.
I also find that a non-hollow corkscrew shaped pasta holds up much better to baking and doesn't soften as much when "leftover." I like gemelli.
The key to an intensely cheesy-tasting cheese sauce is to add a little dijon mustard or dry english mustard powder.
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Kitty said: Yes.What types of cheese do you use in your homemade Mac & Cheese?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What types of cheese do you use in your homemade Mac & Cheese?),it will help you,my kids.
I use American, Cheddar, and Meunster. Colby & Monterey Jack
Answer:
While Velveta (or the generic market equivalent) works well for creamy quick melting, I'd prefer to make a simple white sauce from butter/flour (heat together but don't brown in equal amounts) with milk added after the flour accepts the butter. Then when it thickens, add the cheese...MY FAVORITE to answer the question would be PEPPER JACK!! It gives a nice tang and makes it southwester.
Place the cooked macaroni into the sauce, combine into a backing pan with crumbled chips (in keeping with this theme try tortilla, nacho would be PERFECT) and some extra cheese then bake.
UMMMMMMMM
Cheddar, also sprinkle some Paprika over it, its fab:-)
X D
gruyere, cheddar and swiss
Cheddar is good but you can also use mozerella (bad spelling).
No good Southern cook would be caught dead using anything but Velveeta. I almost got kicked out of the family when I was caught using reduced fat Velveeta once! lol
Velveeta is probably the most commercial tasting cheese for mac&cheese, but try the white cheddar and also a super sharp cheddar such as Hoffman's Super Sharp- the key is to blend the different cheeses to make the perfect cheese sauce, p.s.you can use the Monterey Jack to tone down a too cheesey flavor
velveeta...melts the best evenly...if i want others in i add it to the melted velveeta
I use Tillamook extra sharp cheddar, American, and top with a Parm/asiago/Romano mix.
extra sharp cheddar
I use Velveta, it's my husband's fave! I sometimes add ham and sprinkle club crackers and shredded colby or chedder cheese over the top and bake it in the oven to melt it all together. Yummm! I think I'll go make some right now!
It really depends on my mood, what I have a taste for at the time and what is in the fridge.
I like to use a Gruyere/Emmental blend if I want "fancy" Mac & Cheese. I have also used smoked Gouda and found that to be quite nice.
If I want down-home Southern comfort food though, I will use Velveeta.
I use sharp cheddar, monterey jack, chevre, and a dollop of Cheez Whiz. This combination is very creamy and smooth, with a pale orange color. I top mine with a sprinkle of garlic breadcrumbs before baking for a crispy crust.
I also find that a non-hollow corkscrew shaped pasta holds up much better to baking and doesn't soften as much when "leftover." I like gemelli.
The key to an intensely cheesy-tasting cheese sauce is to add a little dijon mustard or dry english mustard powder.
correctness,It's Non-profit and only for informational purposes.
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