Neither as I don't like the stuff... (You're not helping here Greg!) Maybe it was being raised on the KD crap? I remember watching Ina Garten's Lobster M&C and thought, "why TF would you waste lobster on that?" For me it is just the elbow macaroni that haunts me. I love using different pasta shapes to create a unique texture on your tongue. I say to anyone else reading this... avoid making this and check out Matt's wide array of pastas/tomato sauce recipes. Healthier, tastier, and not much more complicated, but if I had to make it? Modern Cuisine for the cheeses and I would defnitely add some Feta into the mix.
I bought sodium citrate on Amazon for stovetop mac and cheese. Best purchase I’ve ever made because it lasts forever. It’s great for getting sauces to hold. The recipe I use is closer to Alton’s, but I use a super sharp aged cheddar for cheese flavor and then something like Havarti for melt and creaminess. Sprinkle in a little sodium citrate along with salt, pepper, and mustard powder, and you’re golden. I like the cheese flavor to shine over the spices and seasonings.
What about the Moderinst Cuisine recipe with Alton Brown's added flavorings? I have the Modernist Cuisine cookbook. Not the volumes, but the single condensed. It definitely has some great recipes, and coincidentally I have a jar of sodium citrate in my cupboard because of it. It does have a lot of recipes that you look at and are like, interesting, but no that's too much in either time, steps, or oddball components. I use a lot of Alton Brown's recipes because they're basically the opposite of that but still very good.
I love that idea! The best of both worlds. I feel the same way about the Modernist Cuisine cookbook, I have the same one. There are some great recipes but a lot are really time consuming or have weird ingredients. I don't know how the sodium citrate would respond, but I don't see why it wouldn't work. I think a little hot sauce in particular would be great!!
Firstly, thanks for doing the research, filing, editing, and compiling this for us. You don't have to buy KRAFT DINNER people! You can even make larger batches, portion, and freeze for future use. &changing subject* --You mentioned other ideas how about chocolate brownies episode? Brown butter vs. melted; white vs. brown sugar; bittersweet chocolate vs. semi-sweet vs. cocoa powder vs. chocolate syrup; and the options of mixing different flours. Maybe not until you finish your chocolate Easter bunnies. Thanks for the education and how you have a wonderful Easter
Which mac & cheese "reigns supreme" in your books?? Serious Eats, Alton Brown or Modernist Cuisine??
Neither as I don't like the stuff... (You're not helping here Greg!) Maybe it was being raised on the KD crap? I remember watching Ina Garten's Lobster M&C and thought, "why TF would you waste lobster on that?"
For me it is just the elbow macaroni that haunts me. I love using different pasta shapes to create a unique texture on your tongue.
I say to anyone else reading this... avoid making this and check out Matt's wide array of pastas/tomato sauce recipes. Healthier, tastier, and not much more complicated, but if I had to make it? Modern Cuisine for the cheeses and I would defnitely add some Feta into the mix.
I think Alton Brown's would be my fav!
The correct answer is, "yes," and a t-pose
I bought sodium citrate on Amazon for stovetop mac and cheese. Best purchase I’ve ever made because it lasts forever. It’s great for getting sauces to hold.
The recipe I use is closer to Alton’s, but I use a super sharp aged cheddar for cheese flavor and then something like Havarti for melt and creaminess. Sprinkle in a little sodium citrate along with salt, pepper, and mustard powder, and you’re golden. I like the cheese flavor to shine over the spices and seasonings.
That sounds delicious Lexie!!
What about the Moderinst Cuisine recipe with Alton Brown's added flavorings? I have the Modernist Cuisine cookbook. Not the volumes, but the single condensed. It definitely has some great recipes, and coincidentally I have a jar of sodium citrate in my cupboard because of it. It does have a lot of recipes that you look at and are like, interesting, but no that's too much in either time, steps, or oddball components. I use a lot of Alton Brown's recipes because they're basically the opposite of that but still very good.
I love that idea! The best of both worlds. I feel the same way about the Modernist Cuisine cookbook, I have the same one. There are some great recipes but a lot are really time consuming or have weird ingredients. I don't know how the sodium citrate would respond, but I don't see why it wouldn't work. I think a little hot sauce in particular would be great!!
Firstly, thanks for doing the research, filing, editing, and compiling this for us.
You don't have to buy KRAFT DINNER people! You can even make larger batches, portion, and freeze for future use.
&changing subject* --You mentioned other ideas how about chocolate brownies episode?
Brown butter vs. melted; white vs. brown sugar; bittersweet chocolate vs. semi-sweet vs. cocoa powder vs. chocolate syrup; and the options of mixing different flours. Maybe not until you finish your chocolate Easter bunnies. Thanks for the education and how you have a wonderful Easter
Brownies is a very good idea! Thanks for the suggestion Greg!
Yes to Brownies!
Ooooh it’s hard to pick!
It was hard for me as well!!