/ck/ - Food & Cooking » Thread #2773485

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Anonymous Fri 29 Apr 2011 14:23:00 No.2773485 View View Reply Original Report

Quoted By:

So /ck/ what's the best way to make a thick cheese? And what's some good cheeses to use, for like macaronie or nachos?

Anonymous

Anonymous Fri 29 Apr 2011 14:34:00 No.2773505 Report

Quoted By:

if your talking about macaroni and cheese it's all about the right mixture of mainly butter and milk.

Anonymous

Anonymous Fri 29 Apr 2011 14:36:00 No.2773511 Report

Quoted By:

You mean a cheese sauce? Make a bechamel on the thick side and add cheese? Or use heavy cream if cost isnt an issue.

These are supposed to be cheap dishes so use jack, colby, mild cheddar as the base, and you can add a little hard gratting cheese to add a litttle zest if you want. Something like parmesan or myzithra, whatever you got.

Anonymous

Anonymous Fri 29 Apr 2011 14:37:00 No.2773514 Report

Quoted By: >>2773766

Use condensed milk instead of regular milk, makes it thicker and better

also yes, use real butter, not margarine

Anonymous

Anonymous Fri 29 Apr 2011 17:34:00 No.2773766 Report

Quoted By: >>2773799

>>2773514
Wouldn't condensed milk's sweetness be overpowering?

Anonymous

Anonymous Fri 29 Apr 2011 18:20:00 No.2773799 Report

Quoted By: >>2774034

melt 1/4 cup butter in saucepan and heat until it foams. whisk in 1/4 cup flour and slowly add two cups of milk, bring to a boil, reduce heat to medium low, and add your cheese.
>>2773766
i'm sure he meant evaporated

Anonymous

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Anonymous Fri 29 Apr 2011 18:21:00 No.2773801 Report

Quoted By:

Cheese, condensed milk and butter. My fave!!!1!

Anonymous

Anonymous Fri 29 Apr 2011 23:33:00 No.2774034 Report

Quoted By:

>>2773799
You have to cook off the roux for a little bit before you add the milk, or it's going to have a raw flour taste. Use your sense of smell and wait until it smells a little like bread is baking, then add the milk in.
Also, you should probably reduce the milk a little before throwing in the cheese, especially since you want it thick.

Anonymous

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Anonymous Sat 30 Apr 2011 00:03:00 No.2774055 Report

Quoted By:

Personally I find a nice sharp cheddar and then instead of milk or the condensed or evaporated I just use those free Half and half packets that people have for their coffee

saves money and gets it nice and creamy

Anonymous

Anonymous Sat 30 Apr 2011 00:14:00 No.2774070 Report

Quoted By:

Start with a roux as a base for your cheese sauce.
That's what I'd do anyway.

Anonymous

Anonymous Sat 30 Apr 2011 00:19:00 No.2774076 Report

Quoted By:

If you like Stouffer's (admit it, you do), try this recipe:

http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/index.html

The hot sauce and dry mustard are optional if you don't have it.

I recommend you at least try to find everything else, though.

Anonymous

Anonymous Sat 30 Apr 2011 00:22:00 No.2774080 Report

Quoted By:

Agree with the above that the sauce is the best way to control thickness. You can use whatever you like for the cheese itself; I like to throw in some Muenster if I have any. Rounds out the flavor of the cheddar.

Anonymous

Anonymous Sat 30 Apr 2011 07:51:00 No.2774774 Report

Quoted By:

Definitely use a roux as the base. Try mixes cheeses as well.

Anonymous

Anonymous Sun 01 May 2011 01:42:00 No.2776469 Report

Quoted By:

use velveeta

Anonymous

Anonymous Sun 01 May 2011 01:48:00 No.2776487 Report

Quoted By:

If you're macaroni has a cheese sauce instead of gooey melted cheese then you fucked your macaroni up.

Anonymous

Anonymous Sun 01 May 2011 01:48:00 No.2776489 Report

Quoted By:

make a rue, then add the cheese

Anonymous

Anonymous Sun 01 May 2011 01:49:00 No.2776491 Report

Quoted By:

If your macaroni has a cheese sauce instead of gooey melted cheese then you fucked your macaroni up.

Anonymous

Anonymous Sun 01 May 2011 01:50:00 No.2776495 Report

Quoted By: >>2776501

make a roo, add velveeta and shredded kraft singles.

Anonymous

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Anonymous Sun 01 May 2011 01:53:00 No.2776501 Report

Quoted By:

>>2776495
go ahead... try it

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