Key to creamy (not lumpy or stringy) baked or crockpot mac and cheese?
Posted 19 November 2012 - 03:41 PM
Getting ready for the Thanksgiving feast and I've been asked to make Mac and Cheese. No matter what I do (velveeta, butter and flour roux, etc.) mine always seems kind of lumpy or stringy. I have melted the cheese ahead of time, made sure it wasn't too cooked, etc, and there are always chunks of cheese or things that look like cottage cheese left. HELP! What do I do?
Posted 19 November 2012 - 08:38 PM
Posted 19 November 2012 - 09:12 PM
- Paintedlady likes this
Posted 19 November 2012 - 09:47 PM
Measure out all of your ingredients ahead of time so you aren't stopping at a critical time to measure.
You want to cook that roux for about five minutes while whisking. You also must whisk constantly when adding the milk.
The Pioneer Woman has a good tutorial. I'm not crazy about the seasonings she uses though. Too salty for us!
Cheese tends to get stringy when it's added at too high of a heat. Don't crank up the heat after adding the milk.
Posted 19 November 2012 - 10:36 PM
Posted 19 November 2012 - 10:54 PM
I think that unless you're using some highly processed stuff (like cans of cheese soup or something), the long cooking time in the crock pot is going to break down the milk that's in there and make things wonky (is that a technical term?) Make a white sauce (butter, flour, milk), add your shredded cheese and it should all melt in--don't put in the noodles until it's all melted. Then mix in your cooked noodles, stick it in a casserole dish (bread crumbs or not are a personal preference) and it can stay there until it's time to reheat (in the oven while the turkey is resting?)
This is similar to how we do it. We no longer want to use highly processed things such as velveeta, for a variety of reasons. Making the roux and then adding the cheese works well.
Posted 19 November 2012 - 11:06 PM
Posted 19 November 2012 - 11:14 PM
Posted 19 November 2012 - 11:28 PM
But mac and cheese just is not one of those dishes I think requires either an oven or a slow cooker.