Random cheese question

Whenever I want to add extra cheese to macaroni I just drain the noodles,stick them back in the pot, and immediately throw the extra cheese in on the steaming hot noodles. No such thing as too much cheese!!!

kle1986

No such thing as too much cheese!!!

I agree! My friend made 9 cheese mac and cheese one day. I loved it!!

Does the cheese melt thoroughly when you add it like that?

Heavy pan, low heat,start with enough cream or 1/2 and 1/2 to cover bottom of pan.Use grated cheeses and add them a handfull at a time melting each before adding more.stir constantly with wooden spoon.Take off heat as soon as all cheese is melted.Have the noodles ready first.It's labor intensive I know.There's a reason why Kraft sells so many boxes of the easy to make mac and cheese

Tena

 I don't mind doing it the long way. I like the taste of real cheese over the powder.

Oh, now I'm hungry for mac & cheese!!!!!! Yum!! :)

We use a bit of milk mixed in a small pot with the cheese.  It sure is yummy.  We also add green olives to it for some flavor.  I HATE green olives, but I love the taste it adds to the mac and cheese.

 Now I really want mac and cheese! Must make some next week. Lol.

I would love the recipe for the Mac and cheese if you don't mind!

Just in case anybody doesn't want to go through the trouble of making it, Stouffers makes a really good frozen one and  it comes in a pretty good sized pan. Very creamy.

Joyce

this sounds good. I cannot stand baked mac and cheese but extra cheese is ALWAYS welcome LOL.

 this thread is making me hungry! lol

mmmmm cheese.

My friend makes "real" mac 'n cheese and ironically, I don't think the recipe has any cheese in it.  I can't remember exactly what it is, some kind of cream or something?  She baked it in the oven.  But we would always toss in some real cheddar to thicken it up.  I've also made it by melting Velveeta and some milk.

 Hmm. I don't know if I can get Velveeta here.. Have to take a look when I go shopping next week. If not I'll just make it the long way and take a picture to prove I didn't burn anything Lol

 Sorry about being late to this, but the old fashioned way was to use a double boiler.  In case you are not familiar with them, it is a pot filled with water and brought to a boil.  Then another pot fits over the first one to safely heat without burning.  It is always a cheese sauce, not straight cheese, made with cheese, milk and a bit of flour to thicken.

Although I have never done it, I am sure there is a method to do it in the microwave also.  I do melt chocolate in the micro now, and it would work the same.   

 The way I do it is to make a white sauce first.  You melt a couple tablespoons of butter or margarine in the pot, then add flour until it almost solidifies, stirring in a tablespoon at a time.  Then you add milk or cream a splash at a time stirring constantly until you get a good sauce consistancy.  Add a dash of salt before the milk to help with clumping.  After you get a good sauce, you start adding the shredded cheese.  Just taste it every once in a while to see if its the right taste.  You honestly have to stir the entire time, not just like every minute or so.  Literally, have the flour and milk beside the stove so you don't have to leave it for a second.