Ta. Yes, I make vegan mac'n'cheeze. Non-dairy works for me. However, macaroni and cheese is not Thanksgiving food. There's so much starch on the table (mashed potatoes, stuffing) that I believe it's overkill. Enjoy it without me.
Okay here's MY thing with Mac & Cheese. When you first make it and bake it and pull it out of the oven, it's somewhat gooey. Then it just gets dry. How does one make that soft cheese sauce that doesn't degrade too much upon cooling or reheating?
Also I have some Washington State creamery coming to me for Thanksgiving and I would love to use this as in the past, it's been the best for M&C. Cougar Gold and the white cheese too.
Looks very good. My next mac and cheese will be cheddar, Gruyere, and a bit of Havarti with a smidge of mozzarella - because that's what's in the freezer. :-)
Just dropping in to say if you have never tried this recipe, you need to try this recipe because it is absolutely so good you will never want to eat anything else every again.
Last time my wife made homemade mac and cheese, a long time ago, we both thought it was disappointing bland, but IIRC she used plain cheddar and didn't throw brie or bleu cheese in there. I am sure that would improve matters.
When I make it, I use whatever cheese ends (usually parmesan) are in my fridge, along with the cheddar. It's a little different each time, but always good. I put a little curry powder in my bechamel at the beginning (when melding butter and flour) that adds a bit of zing.
Ta. Yes, I make vegan mac'n'cheeze. Non-dairy works for me. However, macaroni and cheese is not Thanksgiving food. There's so much starch on the table (mashed potatoes, stuffing) that I believe it's overkill. Enjoy it without me.
I LOVE all the cheese this recipe requires!
Lots of blue cheese libelz this evening (if you live in the Eastern time zone).
Okay here's MY thing with Mac & Cheese. When you first make it and bake it and pull it out of the oven, it's somewhat gooey. Then it just gets dry. How does one make that soft cheese sauce that doesn't degrade too much upon cooling or reheating?
Also I have some Washington State creamery coming to me for Thanksgiving and I would love to use this as in the past, it's been the best for M&C. Cougar Gold and the white cheese too.
Awesome recipe, Evan! Gonna give it a try. Many thanks!
I don't like bleu cheese but instead I use goat cheese. Nom!
Some feta cheese is good in there, and a little sprinkle of cayenne pepper.
This the is the best mac and cheese recipe.
Looks very good. My next mac and cheese will be cheddar, Gruyere, and a bit of Havarti with a smidge of mozzarella - because that's what's in the freezer. :-)
That sounds fantastic! I am going to write down this recipe, write down all the Wonkers’ tweaks to it, and go for it this weekend!
Make sure you share the leftovers with us. :-)
Why can only paid subscribers comment on the Betty Ford post? (Yes I reloaded yes I tried a different browser)
I have made this myself (albeit without the bleu cheese, as I don’t like it) and it is glorious.
This is always a big hit... ;>O.
https://substack.com/profile/155628850-impoed/note/c-44099371?utm_source=notes-share-action&r=2knnzm
MOJOPO is Stephen? What did I miss this time?
Not unless Stephen wears a bra! But maybe he's a lumberjack and he's okay.
"I had to boil water, tear the hell out of cheese, make a sauce, and then bake this whole deal before I had a chance to take off my bra."
I dunno, some people have been responding to Stephen, below. So what's the deal? Who is the author, do you know?
It’s me, and I’m not Stephen. I understand your confusion, but he’s the one with much better hair.
Thanks and hi. If that's you in the pic, your hair looks very nice too!
And no bra (unless he has man boobs).
No, not sure. Don't recognize that name. Some blast from the past, before my time maybe.
Just dropping in to say if you have never tried this recipe, you need to try this recipe because it is absolutely so good you will never want to eat anything else every again.
Add some roasted broccoli to assuage the guilt.
Last time my wife made homemade mac and cheese, a long time ago, we both thought it was disappointing bland, but IIRC she used plain cheddar and didn't throw brie or bleu cheese in there. I am sure that would improve matters.
When I make it, I use whatever cheese ends (usually parmesan) are in my fridge, along with the cheddar. It's a little different each time, but always good. I put a little curry powder in my bechamel at the beginning (when melding butter and flour) that adds a bit of zing.
I find that swapping out some of the milk for white wine helps to give the bechamel a little more zing.
It works for fondue, I bet it would be good in this.