So my office is holding a pre-thanksgiving potluck and Im ij charge of doing the mac n cheese. Im trying to go above and beyond but im not sure about the cheese pairing. So far I plan to use a Double Gloucester and Manchego cheeses for the base of it but I feel it needs a third cheese to balance out the other two.
Anyone have any advice/recommendations?
use Brie
Any brie in particular? I saw several at the supermarket
don't do this, people will laugh at you
Well sorry but im not much of a foodie so most of this is new to me. The guy at the counter was basically wordvomiting when I asked the samw question.
it's ok, i'll help you out. no one will laugh at you for this recipe. it's a 2:1 ratio of sharp cheddar to gruyere. you could add pecorino romano as well
https://smittenkitchen.com/2008/05/marthas-macaroni-and-cheese/
Thnx anon
>it's a 2:1 ratio of sharp cheddar to gruyere
Seconding this. I started doing that, and it works really damn well.
>you could add pecorino romano as well
Really, any harder, nuttier cheese works well. I used a bellevitano for additional flavoring, and it worked nicely.
Just make sure to keep the amount low, or else it will dominate the flavor rather than enhance it.
Larson
kerrygold aged cheddar and sodium citrate
Just do the America Test Kitchen one
Truffle-infused Lobster Macaroni and Cheese
>1 pound elbow macaroni
>1/2 cup unsalted butter
>1/2 cup all-purpose flour
>4 cups whole milk
>2 cups Gruyère cheese, grated
>1 cup sharp cheddar cheese, grated
>1/2 cup Parmesan cheese, grated
>1/2 teaspoon white pepper
>1/2 teaspoon nutmeg, freshly grated
>Salt, to taste
>1/2 cup truffle oil
>1 1/2 pounds lobster meat, cooked and chopped
>1/4 cup fresh chives, finely chopped (for garnish)
Bro no one’s coworkers deserve that especially at a potluck
Holy shit
That'll just make a greasy mess
I've made mac & cheese for potlucks many times and the most liked variation I made was "margherita mac & cheese". Has sun dried tomatoes, fresh basil & oregano, olive oil, mozzarella & parmasean as well as any other cheese that works on pizza.
I'm partial to a young cheddar and smoked Gouda mix with some Parm on top, but Mac and cheese is absolutely one of the few dishes that bacon elevates instead of dominates and if anyone is vegetarian, Muslim, or israeli, tell them to get fucked
Swap the parm for Asiago it's heaven
Smoked Gouda, Sharp Cheddar and Gruyere.
Parmesan on top.
>Smoked Gouda, Sharp Cheddar and Gruyere. Parmesan on top.
Based on your post I’d assume you have excellent taste and big pp.
Just buy a retarded amount of Chikfila Mac n Cheese and toss it all in a big bowl to pretend it's your own
It will be the best dish there
I garuntee it
Stop you fool. Don't listen to any of these guys. All you need is 3 packages of Velveeta cheese product, 20 slices of Kraft singles and four powder packets from kraft Mac n cheese. Mix that with no more than one pound of macaroni, don't bake it or add anything weird. Guaranteed hit.
I recommend spam mac n cheese but you substitute the cheeses for farmers cheese, cottage cheese and cream cheese. Sliiiiides right through ya
add crab meat or shrimp
what country are you in anon? Just use some good very sharp, like ny shapr, like tilllamook or cracker barrel, something you like. If you worry it's too sharp, add some colby in there.
If you want to add meat, nicely cubed ham steak, browned, is nice folded in, as is cubed butternut squash, which you can add to the pasta water in the last few minutes (frozen squash).
To a buttered 3qt casserole, probably do a 1lb box of durm wheat bronze cut cavatappi or rigate elbow or penne to my shredded extra sharp cheddar, probably 16oz block to the roux with one sauteed diced onion, tsp of cayenne and mustard powder, and another 8-12 oz of shreds folded in. Your folded in shreds will add to the strings of cheese.
Topping of buttered crumbs and parm combo to brown nicely on top. Homemade coarse crumbs or panko are the best.
Use provolone
>mac n' cheese
So you work at a daycare?
>going above and beyond for people who do not even acknowledge your existence on their days off
lmfao
Blue cheese is a garanteed success
take the sodium citrate pill
Total recipe should be 1 part pasta, 1 part cheese
A Mornay sauce simply has a better texture when done well.
Sodium citrate is easy and harder to fuck up but the best Mornay easily beats the best sodium citrate sauce
Jarlsberg or gouda
sharp cheddar, gruyere, and monterey jack with a crumb crust of some sort.
The secret is 4 cheeses. All of them Italian of course. Happy hunting.
Gorgonzola crumbled on top and then broiled so it becomes extremely browned and crunchy.
Starter brothers just buy that shit by the pound every time its perfect if you can't cook its your best bet . your not going to impress your co workers with with Mack and cheese. Just say fuck it and bring a tray of assorted cheeses and meats with the Mack and cheese and no one will cared about the noodles.
>Im trying to go above and beyond
Why?
That's not what people want from a mac & cheese.
Keep it simple, stupid.
Grana Padano is the perfect cheese for balance if the other cheeses you use are much stronger and may overpower everything, like Parmesan and Pecorino.