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Post by Deleted on Dec 29, 2019 12:03:08 GMT -5
OK. Here's a tough one.
I need a good mac and cheese recipe for a 6 year old who can't stand cheddar cheese and actually has a fairly sophisticated palette for a little kid.
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Post by cowboyz on Dec 29, 2019 15:32:40 GMT -5
Try Velveeta in place if cheddar!! Not a fan myself but kids like this stuff.
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Post by mrsmlh on Dec 29, 2019 16:17:44 GMT -5
My sister makes it with all different cheeses: Parmigiano Reggiano Pamasean Romano Asiago Smoked Gouda
Any hard cheese would probably work.
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Post by Deleted on Dec 29, 2019 17:22:33 GMT -5
My sister makes it with all different cheeses: Parmigiano Reggiano Pamasean Romano Asiago Smoked Gouda Any hard cheese would probably work. I'm thinking Parmesan Romano and Fontina.
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Post by WKDWZD on Dec 29, 2019 17:27:24 GMT -5
OK. Here's a tough one.
I need a good mac and cheese recipe for a 6 year old who can't stand cheddar cheese and actually has a fairly sophisticated palette for a little kid.
Can you get Red Leicester cheese over there? It's a good alternative to cheddar and melts well, I've used it for macaroni cheese before on a few occasions.
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Post by Deleted on Dec 29, 2019 18:22:17 GMT -5
OK. Here's a tough one.
I need a good mac and cheese recipe for a 6 year old who can't stand cheddar cheese and actually has a fairly sophisticated palette for a little kid.
Can you get Red Leicester cheese over there? It's a good alternative to cheddar and melts well, I've used it for macaroni cheese before on a few occasions. Haven't looked for it before, but will try it for taste, if I can find it.
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Post by mrsmlh on Dec 29, 2019 18:31:32 GMT -5
My sister makes it with all different cheeses: Parmigiano Reggiano Pamasean Romano Asiago Smoked Gouda Any hard cheese would probably work. I'm thinking Parmesan Romano and Fontina. That sounds good. I love my sister's mac and cheese because she is always using different cheese blends so it's always a surprise what it will taste like. So far, I've liked them all.
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Post by pickle20 on Dec 30, 2019 9:41:52 GMT -5
Add some bacon to the top of it when you bake it!
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Post by Deleted on Dec 30, 2019 10:01:32 GMT -5
Add some bacon to the top of it when you bake it! That's not fair. You can put bacon on cardboard and make it delicious!
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Post by Deleted on Dec 31, 2019 6:42:03 GMT -5
Thanks All! Going with fontina, gruyere and a little parmesan reggiano, with proscuito and bread crumbs.
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Post by WKDWZD on Dec 31, 2019 7:23:33 GMT -5
Thanks All! Going with fontina, gruyere and a little parmesan reggiano, with proscuito and bread crumbs. Why not go the 'whole hog' and sprinkle on a few French fried onions as well as, or instead of, the bread crumbs?
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Post by Deleted on Dec 31, 2019 8:02:16 GMT -5
Thanks All! Going with fontina, gruyere and a little parmesan reggiano, with proscuito and bread crumbs. Why not go the 'whole hog' and sprinkle on a few French fried onions as well as, or instead of, the bread crumbs? WKDWZD, you can't even begin to imagine how much I would like to put french fried onions on it. Unfortunately, my cardiologist doesn't believe french fried anything and I should be in the same room, never mind actually eating them.
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Post by Deleted on Jan 2, 2020 8:00:09 GMT -5
Thanks All! Going with fontina, gruyere and a little parmesan reggiano, with proscuito and bread crumbs. I'm embarrassed.
I made this dish and it was exactly what I expected, smooth and creamy...and bland. I forgot to add the Dijon mustard and the Worcestershire sauce.
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Post by cowboyz on Jan 2, 2020 8:12:49 GMT -5
Thanks All! Going with fontina, gruyere and a little parmesan reggiano, with proscuito and bread crumbs. I'm embarrassed.
I made this dish and it was exactly what I expected, smooth and creamy...and bland. I forgot to add the Dijon mustard and the Worcestershire sauce. But what did the 6 yr old think about the mac n cheez?
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Post by Deleted on Jan 2, 2020 8:21:57 GMT -5
I'm embarrassed.
I made this dish and it was exactly what I expected, smooth and creamy...and bland. I forgot to add the Dijon mustard and the Worcestershire sauce. But what did the 6 yr old think about the mac n cheez? Two helpings so I guess that was a pretty good review!
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Post by mrsmlh on Jan 2, 2020 9:22:54 GMT -5
But what did the 6 yr old think about the mac n cheez? Two helpings so I guess that was a pretty good review! Sounds to me like the 6 yr old was just as happy that you forgot the mustard and Worcestershire sauce.
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Post by cowboyz on Jan 2, 2020 9:31:45 GMT -5
But what did the 6 yr old think about the mac n cheez? Two helpings so I guess that was a pretty good review! It was his review that mattered the most so good job!!
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Post by apexbud on Jan 2, 2020 20:44:31 GMT -5
Fold in back fin crab meat and a little Old Bay before baking.
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Post by guido2 on Jan 7, 2020 11:04:32 GMT -5
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Post by Deleted on Jan 7, 2020 11:18:42 GMT -5
I don't even allow Velveeta in the house!
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Post by guido2 on Jan 7, 2020 11:34:12 GMT -5
I don't even allow Velveeta in the house! Purist! 😆
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Post by Evil Yoda on Feb 5, 2020 15:25:35 GMT -5
Someone in Pennsylvania (Bucks County somewhere) reportedly has made macaroni and cheese... ice cream. The cheese flavor is in the ice cream base, and there is frozen pasta embedded in that. Which one critic says ruins it: apparently, when you freeze cooked pasta it becomes brick-like.
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Post by microg on Feb 23, 2020 16:28:02 GMT -5
Someone in Pennsylvania (Bucks County somewhere) reportedly has made macaroni and cheese... ice cream. The cheese flavor is in the ice cream base, and there is frozen pasta embedded in that. Which one critic says ruins it: apparently, when you freeze cooked pasta it becomes brick-like. When I was a kid, my parents had a fridge/freezer where the freezer was on the bottom. Since I could not reach the fridge, my parents caught me gnawing on frozen chicken bones. Frozen pasta in the ice cream doesn't seem much above this in my opinion. Now if you will excuse me, I have frozen waffles and fries to eat.
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Post by guido2 on Feb 25, 2020 10:04:42 GMT -5
I was listening to Public Radio on Sunday and there were talking about cheeses.
They said that one of the reasons people have dry and grainy sauses (in this case Mac & Cheese) is that they used 'dry' cheeses like sharp cheddar or swiss. 'Soft cheeses' like 'Laughing cow' have more fats in them not lost by long aging which allows easier heating and blending.
Now I haven't tried it yet so I can't vouch for it but it made sense. I'll post back when I do.
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Post by mrsmlh on Feb 26, 2020 6:53:48 GMT -5
I was listening to Public Radio on Sunday and there were talking about cheeses. They said that one of the reasons people have dry and grainy sauses (in this case Mac & Cheese) is that they used 'dry' cheeses like sharp cheddar or swiss. 'Soft cheeses' like 'Laughing cow' have more fats in them not lost by long aging which allows easier heating and blending. Now I haven't tried it yet so I can't vouch for it but it made sense. I'll post back when I do. I made Crabby Mac n Cheese last night for dinner and realized that I've never had grainy sauce. I finely grate the cheese and add it slowly while whisking and it blends beautifully.
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Post by Deleted on Feb 26, 2020 9:32:28 GMT -5
I was listening to Public Radio on Sunday and there were talking about cheeses. They said that one of the reasons people have dry and grainy sauses (in this case Mac & Cheese) is that they used 'dry' cheeses like sharp cheddar or swiss. 'Soft cheeses' like 'Laughing cow' have more fats in them not lost by long aging which allows easier heating and blending. Now I haven't tried it yet so I can't vouch for it but it made sense. I'll post back when I do. I made Crabby Mac n Cheese last night for dinner and realized that I've never had grainy sauce. I finely grate the cheese and add it slowly while whisking and it blends beautifully. Absolutely right. Fresh crab?
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Post by WKDWZD on Feb 26, 2020 9:40:28 GMT -5
I made Crabby Mac n Cheese last night for dinner and realized that I've never had grainy sauce. I finely grate the cheese and add it slowly while whisking and it blends beautifully. Absolutely right. Fresh crab? LOL, 'two countries divided by a common language' ... I read "Crabby Mac n Cheese" entirely differently than you did.
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Post by guido2 on Feb 26, 2020 10:25:12 GMT -5
I was listening to Public Radio on Sunday and there were talking about cheeses. They said that one of the reasons people have dry and grainy sauses (in this case Mac & Cheese) is that they used 'dry' cheeses like sharp cheddar or swiss. 'Soft cheeses' like 'Laughing cow' have more fats in them not lost by long aging which allows easier heating and blending. Now I haven't tried it yet so I can't vouch for it but it made sense. I'll post back when I do. I made Crabby Mac n Cheese last night for dinner and realized that I've never had grainy sauce. I finely grate the cheese and add it slowly while whisking and it blends beautifully. When I mentioned what I wrote to my wife she said many of here friends do use 'hard cheese' and their's always came out creamy. I just shrugged my shoulders. 'What can I say'. After 40 years together one doesn't say 'Well maybe you just can't make scratch Mac and cheese'. At 66 and with a bad back and knees I can't duck flying objects like I used to. 😂 Actually she is a very good cook. But every cook I am sure has that one or two things that just can't master. But she says she will try the creamy cheeses next time.
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Post by mrsmlh on Feb 26, 2020 10:26:13 GMT -5
I made Crabby Mac n Cheese last night for dinner and realized that I've never had grainy sauce. I finely grate the cheese and add it slowly while whisking and it blends beautifully. Absolutely right. Fresh crab? Unfortunately, no, not this time.
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Post by WKDWZD on Feb 26, 2020 10:28:56 GMT -5
I made Crabby Mac n Cheese last night for dinner and realized that I've never had grainy sauce. I finely grate the cheese and add it slowly while whisking and it blends beautifully. When I mentioned what I wrote to my wife she said many of here friends do use 'hard cheese' and their's always came out creamy. I just shrugged my shoulders. 'What can I say'. After 40 years together one doesn't say 'Well maybe you just can't make scratch Mac and cheese'. At 66 and with a bad back and knees I can't duck flying objects like I used to. 😂 Actually she is a very good cook. But every cook I am sure has that one or two things that just can't master. But she says she will try the creamy cheeses next time. I take it that fondue is not a goto dish for when you're entertaining then.
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