What's the Best Cheese/ Cheeses for -?!
Macaroni and Cheese!?
Thanks in Advance!!Www@FoodAQ@Com
Thanks in Advance!!Www@FoodAQ@Com
Answers:
chedder
=]Www@FoodAQ@Com
=]Www@FoodAQ@Com
The simplest and most bizarrely overlooked way to make mac and cheese is to fiddle with the cheese; a couple of handfuls of gruyere mixed in with the cheddar has been my favorite addition, and sprinkling parmesan on top rather than more cheddar is another easy trick!. Jamie Oliver also does a version that adds fontina and more or less substitutes mascarpone for the roux (I’ve yet to try it)!.
gruyere,cheese
# Chevre—Artisanal cheese makers are coming up with some astonishing varieties that range from mild and grassy to sharp and tangy!.
# Dry Jack—aged Monterey Jack, hard and best for grating or as a Parmesan substitute!.
# Goat Gouda—semi-hard with a unique sharpness; pairs well with a bit of caraway seeds in the sauce!.
# Mascarpone—Italian double or triple cream cheese, adds more richness than heavy cream with a slight tang!.
# Monterey Jack—always a good creamy melter; comes in traditional or flavored with chiles, garlic or spices!.
# Provolone—A semi-firm Italian cheese known for its sharpness!.
# Roth Kase—a Swiss-style Gruyere cheese!.
# Teleme—A Spanish semi-soft cheese, melts well; mild and tangy, like Monterey Jack!.Www@FoodAQ@Com
gruyere,cheese
# Chevre—Artisanal cheese makers are coming up with some astonishing varieties that range from mild and grassy to sharp and tangy!.
# Dry Jack—aged Monterey Jack, hard and best for grating or as a Parmesan substitute!.
# Goat Gouda—semi-hard with a unique sharpness; pairs well with a bit of caraway seeds in the sauce!.
# Mascarpone—Italian double or triple cream cheese, adds more richness than heavy cream with a slight tang!.
# Monterey Jack—always a good creamy melter; comes in traditional or flavored with chiles, garlic or spices!.
# Provolone—A semi-firm Italian cheese known for its sharpness!.
# Roth Kase—a Swiss-style Gruyere cheese!.
# Teleme—A Spanish semi-soft cheese, melts well; mild and tangy, like Monterey Jack!.Www@FoodAQ@Com
Wow! This SOOO depends on your tastes! Your basic mac and cheese recpies are made with different types of cheddar!. This is typically what the kiddies would love!. However, I've experimented with all sorts of combinations!. One of my favorites was with cheddar, provolone, fontina, mozzarella and parmesean mixed with bread crumbs on top!. Use whatever cheeses you have on hand or whatever catches your eye while shopping in the market! The foodnetwork had a whole Food Challenge show dedicated to mac and cheese!. The options are endless!Www@FoodAQ@Com
I use a combination of cheddar, Velveeta - because it melts the best, and mozzarella cheeses in my macaroni and cheese!. I like it really cheesy!. I usually have Italian and Mexican mixed cheeses in my fridge and often use these!.
WAWww@FoodAQ@Com
WAWww@FoodAQ@Com
American
Allegro Process Skim Milk Cheese
Asiago
Cheddar
Coby Jack
Feta
Gargonzola
Monterey Jack
Muenster cheese
Mozeralla
Parmesan
Provolone
Pickarino Romano
Swiss
Sharp Cheddar
Extra sharp cheese
I have a recipe using 10 of the cheeses if you wantWww@FoodAQ@Com
Allegro Process Skim Milk Cheese
Asiago
Cheddar
Coby Jack
Feta
Gargonzola
Monterey Jack
Muenster cheese
Mozeralla
Parmesan
Provolone
Pickarino Romano
Swiss
Sharp Cheddar
Extra sharp cheese
I have a recipe using 10 of the cheeses if you wantWww@FoodAQ@Com
Usually a combination of at least 2-3 REAL cheese (no processed cheese food stuff - PLEASE, no Cheez Whiz!) !.!.!.!.!. I like shredded cheddar, mozzarella, jack !.!.!. or an Italian or Mexican mixed cheese mixture!.!.!.!.!.Www@FoodAQ@Com
I use Campbell's Cheddar cheese soup, and top it with shredded Cheddar, and Parmesan!.Www@FoodAQ@Com