What kind of cheese mixes do you use for your mac and cheese? Obviously American Cheese is the top choice.

What kind of cheese mixes do you use for your mac and cheese? Obviously American Cheese is the top choice.

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  1. 2 months ago
    Anonymous

    Kraft cheese product

  2. 2 months ago
    Anonymous

    cheese related squares

  3. 2 months ago
    Anonymous

    I like mixing gruyere and cheddar. While I still use a roux, I use a white wine and cream based sauce so it is a bit more like a fondue. I throw in some sauteed shallots as well.

  4. 2 months ago
    Anonymous

    My favorite for bacon jalapeno Mac is equal parts of white cheddar and pepperjack

  5. 2 months ago
    Anonymous

    Velveeta is all I need though I usually save a few bucks and buy the store brand.

    • 2 months ago
      Anonymous

      do you have to do a roux or anything for that kind of cheese or can you just melt it and it melts into a suitable sauce?

      • 2 months ago
        Anonymous

        do the roux
        dont assume anything changes good cooking

      • 2 months ago
        Anonymous

        frick the roux, use less water in the pasta and put in evaporated milk or plain milk. the starch from the pasta water will thicken the cheese sauce without you having to do anything.

  6. 2 months ago
    Anonymous

    Kraft Dinner 2 box with butter and milk
    2 slice American cheese or big spoon of Cheese whiz
    any medium cheddar I have grated up
    1 tsp of mustard
    pepper

  7. 2 months ago
    Anonymous

    You can mix cornstarch and water and heat till it looks like cum. Then add any cheese. A bit of cream helps.

  8. 2 months ago
    Anonymous

    I use sodium citrate to make the sauce so I just go for the best tasting cheese

    • 2 months ago
      Anonymous

      basically this. though, I've noticed kerrygold cheddars work very poorly with the sodium citrate method. maybe I'm just a shit cook but they break sometimes on me and become an unholy sticky blob, especially the aged cheddars even if I only mix in a little to some other cheese.

  9. 2 months ago
    Anonymous

    trying to be a little healthier lately, so i make 'mac and cheese' but i replaced the carbs (macaroni) with protein (burgers)!
    i guess it is basically just cheeseburgers im eating. but i think a lot of health has to do with how you look at things, so if i think of tihs as protein rich mac and cheese its good for me.
    but i used emmental for this and thats why i used for all my 'mac and cheese'

    • 2 months ago
      Anonymous

      not only are you going to die of a heart attack, you will do so by eating what is essentially just pucks of vomit

      • 2 months ago
        Anonymous

        ? It's just a beef patty with a slice of american cheese (~100 calories)..

        • 2 months ago
          Anonymous

          carbists go into a blind rage at the mere mention of low carb

    • 2 months ago
      Anonymous

      10/10 bait

  10. 2 months ago
    Anonymous

    If I'm making American-style mac and cheese? A mixture of gruyere and cheddar, with enough American to bind it all together and make it fridge well.
    I've lately been making those Italian-style mac and cheeses where you stir in tons of parm and pecorino into buttered noodles, that's pretty good too

    • 2 months ago
      Anonymous

      >I've lately been making those Italian-style mac and cheeses where you stir in tons of parm and pecorino into buttered noodles, that's pretty good too
      I am from Italy and what is this?
      You mix the cheese with the butter. The result is called a mantecatura. Then, you boil and drain the pasta, put it back in the pot and stir in the mantecatura until it melts together.
      Finally, once served up, you top it with even more cheese. Also pepper.
      Many of us also add formaggino bel paese, an Italian cream cheese similar to Laughing Cow cheese wedges, in with the better when kneading it with the greater cheese. Also parsley.

  11. 2 months ago
    Anonymous

    The cheapest cheese powder I can find online or a bag of liquid cheese from work.

  12. 2 months ago
    Anonymous

    >American Cheese
    as a small component, mixed with various cheddars. The citrate of the American melts the cheddar.

  13. 2 months ago
    Anonymous

    although I enjoy American cheese I don't typically put it in a mac and cheese
    I make a Mornay with whatever I have in my cheese drawer, which invariably includes an extra sharp cheddar and parmesan reggiano
    recently I started putting some blue cheese in as well, as it adds a delicious flavor
    gouda is high on the list of melting cheeses to add to th sauce

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