RainyDayJizz#35 Posted August 31, 2019 Share Posted August 31, 2019 (edited) I nailed baked mac and cheese first try. I fucking rule. I can turn any cheese to velveeta now. Edited August 31, 2019 by GreatBallsOfJizz Link to comment Share on other sites More sharing options...
fuggstop Posted August 31, 2019 Share Posted August 31, 2019 Congrats Ive yet to learn from my mom maybe this year Link to comment Share on other sites More sharing options...
mthor Posted August 31, 2019 Share Posted August 31, 2019 Kudos for the mac & cheese, but I don't know if I'd brag about turning anything into Velveeta. 1 2 Link to comment Share on other sites More sharing options...
fuggstop Posted August 31, 2019 Share Posted August 31, 2019 1 hour ago, mthor said: Kudos for the mac & cheese, but I don't know if I'd brag about turning anything into Velveeta. I love velvetta Link to comment Share on other sites More sharing options...
André Toulon Posted August 31, 2019 Share Posted August 31, 2019 1 hour ago, mthor said: Kudos for the mac & cheese, but I don't know if I'd brag about turning anything into Velveeta. I'll give him the benefit of the doubt and he means the creamy consistency of Velveeta, because anything else about it is just awful. That said, I prefer the richer, thicker interior and crusted edges of real cheese so the Velveeta comparison isn't exactly an endorsement to me. Link to comment Share on other sites More sharing options...
RainyDayJizz#35 Posted August 31, 2019 Author Share Posted August 31, 2019 8 hours ago, Sho Minamimoto said: I'll give him the benefit of the doubt and he means the creamy consistency of Velveeta, because anything else about it is just awful. That said, I prefer the richer, thicker interior and crusted edges of real cheese so the Velveeta comparison isn't exactly an endorsement to me. Yes, the consistency was the goal because I wanted a creamy cheese for the most part. I didn't want the cheddar getting really oily. I topped it with some cheddar, but the majority was creamy. Kinda winged it with the recipe too, I had to watch too much of the damn video to see the consistency I needed for the cheese sauce, it was the thickness you'd expect. Since I didn't follow the recipe exactly I had to flour it up because I skipped some dry ingredients. But now I get to think about what cheeses will make the sauce right, I'm thinking mostly sharp cheddar with enough Monterey Jack to know it's there. And I can make queso from scratch now? Sheeeeit. Nailing food the first time I try doesn't always happen, so I really enjoy when something comes out great. Especially when I learn a new cooking skill doing it. People enjoying food I make is one of my favorite things. I had an idea to make a white lasagna some time ago. Made alfredo, boiled chicken poorly and andded a bunch of veggies. Everyone was reverse cooling steaming hot bites it was so good. The only downside to it is it doesn't stay like normal lasagna, so the leftovers are far worse than the fresh product. Fucking love cooking! Link to comment Share on other sites More sharing options...
mthor Posted September 1, 2019 Share Posted September 1, 2019 5 hours ago, GreatBallsOfJizz said: Yes, the consistency was the goal because I wanted a creamy cheese for the most part. I didn't want the cheddar getting really oily. I topped it with some cheddar, but the majority was creamy. I know what you mean about cheddar. Tastes great, melts gross. I usually do 3 parts really sharp cheddar to 1 part Muenster; the Muenster doesn't have a lot of flavor, but it's got a good consistency when it melts. Link to comment Share on other sites More sharing options...
cyberbully Posted September 1, 2019 Share Posted September 1, 2019 7 minutes ago, mthor said: I know what you mean about cheddar. Tastes great, melts gross. I usually do 3 parts really sharp cheddar to 1 part Muenster; the Muenster doesn't have a lot of flavor, but it's got a good consistency when it melts. Actually that's what I like about mozzarella and provolone...They don't add much taste so to speak, but they turn into, what the kids call, active cheese....Meaning it stretches? Link to comment Share on other sites More sharing options...
RainyDayJizz#35 Posted September 1, 2019 Author Share Posted September 1, 2019 (edited) 5 hours ago, mthor said: I know what you mean about cheddar. Tastes great, melts gross. I usually do 3 parts really sharp cheddar to 1 part Muenster; the Muenster doesn't have a lot of flavor, but it's got a good consistency when it melts. I dealt with enough pizza to know how cheddar behaves, I've seen a couple orders for cheddar only pizza, it may be more oily than a double pepperoni. But I really wanted to do my own baked mac and cheese with everything how I wanted it. Its mine, right? @fuggstop it's pretty easy but getting the sauce means a lot of whisking.you gotta do a roux, flour and butter if you dont know. Added milk. Then I whipped in an egg improperly. You're supposed to whip it outside and whip some into the egg so it blends better, but I cracked the egg inside and whipped the hell out of it cause I read directions until I was unsatisfied with the sauce consistency. Might have added four tablespoons of flour to get it right. But it's a milk sauce on the oven, so low heat and whip whip whip. A whisk is really essential, so if you don't have it don't try it. If you've made gravy it should be a snap, it just needs lots of cheese. Edited September 1, 2019 by GreatBallsOfJizz Link to comment Share on other sites More sharing options...
discolé monade Posted September 1, 2019 Share Posted September 1, 2019 good on ya'. i don't use eggs, so that's a new one on me. Link to comment Share on other sites More sharing options...
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