I don’t think you’re wrong, but if we’re talking about winning the right for the Thanksgiving meal, you know I’m using at least 3 kinds of cheese and some of that is gonna be Velveeta. But some ain’t, so, bechemel.
I’m open to debate on the breadcrumb topping, but, personally, I’m partial to it.
Usually, processed cheeses have enough extra sodium citrate (or other emulsifier) to help make a smooth melt from anywhere to half the processed cheese weight up to equal weight.
Mind you, there’s still the tradition factor. Making the bechemel gives a different taste and texture that citrate. So, even if you decided to just keep the sodium citrate around by itself (it’s cheap and easy to get), it won’t be the same end result in terms of what people expect of a good, homemade mac n cheese.
I’m okay with bread crumb topping, but I prefer a good shredded cheese across the top so that it gets a little crust to it by the end of the bake. The topping is usually going to be cheddar, or a cheddar/American mix (not Velveeta, and only an actual cheese American as opposed to fake), with cheddar, Colby, and either swiss or muenster as the preferred inside cheeses. Maybe add some jack or pepper jack for the right crowd. Can even crumble up some bleu in the mix instead/as well.
But the exact cheeses don’t matter as much as that base bechemel. As long as it’s smooth, the cheese sauce is going to be the right texture.
Phenomenal post, buddy, thanks a ton for the knowledge.
I’m with ya on the pepper jack, I think some of that is a great addition. If the company permits it, I’ll shake things up with some smoked gouda and throw some smoked paprika in the bread crumb topping which I’ll then throw under the broiler to get that nice finish on top. Gonna try the shredded cheese topping next time tho, love a good crusty cheese layer.
My last honey Sriracha beer-cheese had about $70 of cheese in it, including a fair amount of 5 year aged cheddar. Made it for New Year’s and ate like a goddamn king for a week. Put that shit on everything, including veggie burgers (inside, not outside)
Bechemel dammit your Mac and cheese needs to start with a bechemel
I had no idea it was called Béchamel, lol. I always referred to it all as roux as you really just add more to the base sauce. The more you know…
Roux is flour and butter. Bechamel is a roux + milk. Mornay is a bechamel + cheese.
So you’re telling me it’s a Macaroni Mornay this entire time?
And a Macaroni Afternoon too!
Macaroni good night. 🚪 🛫
Doesn’t quite have the same ring to it, but I think so.
Bechamel traditionally has a cloute (onion studded with cloves and bay leaves) and nutmeg added to it. But ain’t nobody got time for that
Béchamel and roux are different, but only by an ingredient
It’s possible to have a good mac and cheese without bechamel (e.g. by using Velveeta instead), but those two pictured ain’t it.
I don’t think you’re wrong, but if we’re talking about winning the right for the Thanksgiving meal, you know I’m using at least 3 kinds of cheese and some of that is gonna be Velveeta. But some ain’t, so, bechemel.
I’m open to debate on the breadcrumb topping, but, personally, I’m partial to it.
Usually, processed cheeses have enough extra sodium citrate (or other emulsifier) to help make a smooth melt from anywhere to half the processed cheese weight up to equal weight.
Mind you, there’s still the tradition factor. Making the bechemel gives a different taste and texture that citrate. So, even if you decided to just keep the sodium citrate around by itself (it’s cheap and easy to get), it won’t be the same end result in terms of what people expect of a good, homemade mac n cheese.
I’m okay with bread crumb topping, but I prefer a good shredded cheese across the top so that it gets a little crust to it by the end of the bake. The topping is usually going to be cheddar, or a cheddar/American mix (not Velveeta, and only an actual cheese American as opposed to fake), with cheddar, Colby, and either swiss or muenster as the preferred inside cheeses. Maybe add some jack or pepper jack for the right crowd. Can even crumble up some bleu in the mix instead/as well.
But the exact cheeses don’t matter as much as that base bechemel. As long as it’s smooth, the cheese sauce is going to be the right texture.
And with that you’ve just won the right to make the mac-n-cheese next Thanksgiving!
Sweet :)
No, don’t make it sweet please!
Nah, that’s for the sweet potato casserole.
Phenomenal post, buddy, thanks a ton for the knowledge.
I’m with ya on the pepper jack, I think some of that is a great addition. If the company permits it, I’ll shake things up with some smoked gouda and throw some smoked paprika in the bread crumb topping which I’ll then throw under the broiler to get that nice finish on top. Gonna try the shredded cheese topping next time tho, love a good crusty cheese layer.
For me, it depends whether the mac and cheese in question is oven-type or stovetop-type.
Fry some panko in garlic butter as a topping when doing high effort as opposed to a simple one for just the wife and I.
I’m partial to the debate on spicy in it
Lao gan ma Chili Crisp is a fantastic flavor and texture boost for mac and cheese
My last honey Sriracha beer-cheese had about $70 of cheese in it, including a fair amount of 5 year aged cheddar. Made it for New Year’s and ate like a goddamn king for a week. Put that shit on everything, including veggie burgers (inside, not outside)
I prefer panko to traditional breadcrumbs myself.
Edit: Also, why Velveeta instead of just adding some sodium citrate and using all real cheese?
Mmm pasteurized process cheese product with a vaguely cheese-like flavor
It makes a nice fleshlight and you can still use it for the mac and cheese after.