artphoto by splunge
artphoto by TheophileEscargot
artphoto by Kronos_to_Earth
artphoto by ethylene





Mecha Wiki

Metachat Eye


IRC Channels



Comment Feed:


03 April 2010

Macaroni & cheese help. I would like a recipe for macaroni and cheese that results in something like Silvertone in Boston serves -- sharp with cheddar (and maybe wine?), rich with something Swiss- or Provolone-y, and not at all soupy. It should end up with a consistency like curly pasta with melted Cheez-Wiz, but it should also be, ya know, good. Ideas?
The trick is to add a beaten egg or two to your cheese sauce. This makes it go thick and "custardy" (in a quiche-y way), rather than remaining a thick sauce. I discovered this after years of looking for the perfect Moussaka recipe.
I prefer Jarlsberg (and/or Emmenthal swiss) cheese, grated into cheese sauces - they taste deeper than cheddar. If you need some extra bite, add grated Parmesan to taste.
Try following step 4 (béchamel sauce) in this recipe for Moussaka, then stir in some cooked Macaroni before baking in the oven. It is the baking that makes the egg react and the whole mixture "rises" to give that wonderful thick texture.
posted by Susurration 03 April | 23:49
You people and your cheesy pasta are killing me. I shouldn't be hungry but I am, and reading this?
a consistency like curly pasta with melted Cheez-Wiz

I died. No, I plotzed. One of those. Really.
posted by BoringPostcards 04 April | 01:53
A bit of flour dissolved in cold water, and then beaten into the soupy stuff, is a less classy way to get a thick sauce.
posted by Meatbomb 04 April | 01:53
Not sure if this is what you have in mind, but I love the way this mac 'n' cheese turned out.
posted by JanetLand 04 April | 07:25
I think what I'm looking for is something that's closer to melted Velveeta than to an alfredo sauce -- I don't want it to be mainly white and parmigiany, I want mainly cheddar and super-gooey.
posted by occhiblu 04 April | 10:54
Have you checked out this blog?
posted by amro 04 April | 15:32
Oooh oooh oooh oooh oooh. Amro, I had not seen that, and I think their link to Martha Stewart's version might be exactly what I was looking for.
posted by occhiblu 04 April | 16:13
Cool! Let us know how it turns out.
posted by amro 04 April | 18:54
ooOoOooooOoOoO Silvertone's mac and cheese.

I make the Martha Stewart version regularly. It isn't a lot like the Silvertone's version, but I vary the cheeses every time I make it so it's possible that I haven't hit the right combination yet.
posted by initapplette 05 April | 09:40
I emailed Silvertone's to ask if they'd share. No harm in asking, right?

Their reply: "Sorry [initapplette], we keep that recipe to ourselves."

And with good reason! It keeps people coming in the door! :-)
posted by initapplette 05 April | 12:14
Sigh. Silvertone's mac and cheese and Chacarero's sandwiches might be the only two reasons I'd consider moving back to Boston. :-)
posted by occhiblu 05 April | 13:02
I like to add plain whole-milk yogurt. (Mmm....)
posted by aniola 05 April | 19:14
I Rule Chatroulette || Happy Easter Metachat!