What's wrong with my Mac & Cheese?

[maslex]

I make two kinds of mac & cheese. Either the cheapo kind out of the blue box (actually my family likes the Walmart-Great Value brand better lol) OR I throw in a block of Velveeta, milk, butter into my macaroni. Easy peasy, good to go.

My DS15, came home the other day and said that I have to make his girlfriend's mom's mac/cheese. I said, "ask her how she makes it". So he came home with the recipe. I just made it now and I didn't care for it. It was really easy but something about it, I didn't like.

***Melt some butter, add little bit of flour, cook about a minute. Add 2 cups milk, bring to boil. Add in 3-4 cups of cheddar cheese. Put in 13x9 baking pan. Crumble Ritz crackers, mix with melted butter, sprinkle on top of mac/cheese. Bake @350* for 30 mins.

I just didn't like the taste or the texture of it. Taste wasn't all that bad but the texture just threw me off. It just wasn't creamy. I like creamy mac/cheese. Was it because it was baked? The cheese I used? Why did it taste so different???

 

[Scrappy_Tink]

I make two kinds of mac & cheese. Either the cheapo kind out of the blue box (actually my family likes the Walmart-Great Value brand better lol) OR I throw in a block of Velveeta, milk, butter into my macaroni. Easy peasy, good to go.

My DS15, came home the other day and said that I have to make his girlfriend's mom's mac/cheese. I said, "ask her how she makes it". So he came home with the recipe. I just made it now and I didn't care for it. It was really easy but something about it, I didn't like.

***Melt some butter, add little bit of flour, cook about a minute. Add 2 cups milk, bring to boil. Add in 3-4 cups of cheddar cheese. Put in 13x9 baking pan. Crumble Ritz crackers, mix with melted butter, sprinkle on top of mac/cheese. Bake @350* for 30 mins.

I just didn't like the taste or the texture of it. Taste wasn't all that bad but the texture just threw me off. It just wasn't creamy. I like creamy mac/cheese. Was it because it was baked? The cheese I used? Why did it taste so different???

Maybe too much cheese and not enough milk? The beginning of the recipe is just a basic roux. If it were me, I'd up the milk (or better yet, use half & half or heavy cream)

I like the basic stuff too, but I like to add a little sour cream to it, and always use butter, not margarine, and cream, instead of milk.

 

[kirstenb1]

I bet the difference was using cheddar vs. velveeta. I love cheddar and generally don't like velveeta, but I have to say, I've tried several recipes and keep coming back to the velveeta one. You're right, it is creamier.

 

[cornflake]

I make two kinds of mac & cheese. Either the cheapo kind out of the blue box (actually my family likes the Walmart-Great Value brand better lol) OR I throw in a block of Velveeta, milk, butter into my macaroni. Easy peasy, good to go.

My DS15, came home the other day and said that I have to make his girlfriend's mom's mac/cheese. I said, "ask her how she makes it". So he came home with the recipe. I just made it now and I didn't care for it. It was really easy but something about it, I didn't like.

***Melt some butter, add little bit of flour, cook about a minute. Add 2 cups milk, bring to boil. Add in 3-4 cups of cheddar cheese. Put in 13x9 baking pan. Crumble Ritz crackers, mix with melted butter, sprinkle on top of mac/cheese. Bake @350* for 30 mins.

I just didn't like the taste or the texture of it. Taste wasn't all that bad but the texture just threw me off. It just wasn't creamy. I like creamy mac/cheese. Was it because it was baked? The cheese I used? Why did it taste so different???

Because it was made of actual cheese and not whatever Velveeta is? Heh.

The recipe she gave you is what I consider a basic mac n cheese (well, I've never done crackers, seasoned breadcrumbs and parm on top )- I've never done anything with or to Velveeta but it doesn't look right when I've seen it, it's plasticy and odd.

For taste, did you season the bechamel? I usually do a bit of roasted garlic (or if I'm being lazy garlic powder), fresh cracked pepper, bit of hot sauce, little smoked paprika - but whatever, to your taste, could do sage and thyme, whatev.

Then you can change up the cheese - what cheddar did you use? I like super sharp/aged, but it's not the smoothest melting so you can combine with some gruyere, etc. Also tossing in some smoked something gives a really nice flavour. That's the beauty of that basic recipe, you can play with it.

 

[nmmom95]

It took me forever to get cheese sauce right. DH likes it on spaetzle. It really starts with the roux. I would try more butter.

 

[monkeyboy]

best Mac and cheese made with a nice Bechamel Sauce

box and velveta

 

[mike the canuck]

Just get Kraft Dinner mac and cheese. Cant go wrong with that stuff

 

[SpecialK]

Just made Mac and cheese yesterday. Make the roux with equal parts flour and butter (I use 4T each.) I only use cheddar and I've found you can make it creamy if you add the cheddar slowly and make sure it's all melted before you add more.

 

[Buckalew11]

I think baked macaroni and cheese does have a totally different texture.

My MIL makes the creamy kind (sort of like the fancy Kraft kind) and it is good. I bet she uses velveeta.

My mom makes it baked with cheddar. Honestly, it is like 2 different side dishes to me.

We never add those crackers though--added calories to M&C? No thanks, lol.

I also have made M&C in the crock pot--there again, I think it is even different.
However, I like them all!

 

[larryz]

Sorry, I'm a cheese snob. I prefer the dry texture of M&C made exclusively grated cheddar.

Now, that's not to say I can't dig into a tray of Stouffer's when I'm in the mood...

 

[Elmo9607]

The baked Mac and cheese sounds SO GOOD. To make it creamier, try adding more liquid or butter to the béchamel. You could also try changing the cheese...cheddar isn't really known for being creamy. Baked Mac and cheeses are never as creamy as stovetop, but if it was downright dry, try the suggestions listed in the thread.

 

[Imzadi]

Just made Mac and cheese yesterday. Make the roux with equal parts flour and butter (I use 4T each.) I only use cheddar and I've found you can make it creamy if you add the cheddar slowly and make sure it's all melted before you add more.

Yes, the OP didn't say how long she melted & stirred the cheddar. And if she didn't cook the roux right, the flavor could be off.

 

[mjkacmom]

Baked mac and cheese tastes very different from boxed mac and cheese! It's a basic roux, but it sounds like the recipe you were given doesn't have enough milk. For a box of pasta, I think I use 5 cups of milk, with 5 cups of shredded cheddar cheese. I use cornstarch with butter and milk, get it to a simmer, stir for a few minutes, then add the cheese, and then mix with the cooked pasta (gluten free here - hence the cornstarch), and then bake for about 40 minutes.

 

[spacemountainmom]

I picked up a recipe for rice cooker mac n cheese from someone here on the Dis and it is awesome! Google Wolfgang Puck rice cooker mac n cheese. I tend to go overboard on the cheese and it gets a little stringy, but it tastes sooooo good!

 

[monkeybug]

Then you can change up the cheese - what cheddar did you use? I like super sharp/aged, but it's not the smoothest melting so you can combine with some gruyere, etc. Also tossing in some smoked something gives a really nice flavour. That's the beauty of that basic recipe, you can play with it.

I like Gruyere in my Mac and Cheese too! I usually do sharp cheddar, gruyere, and a little parm. Yum! I like the creamy flavor of heavy cream but not all the fat that comes with it so I think I'm going to try mixing some plain greek yogurt in next time...we'll see.

 

[ronandannette]

The bechamel as you're describing it sounds super-bland. Think about trying this instead: just heat a can of condensed cream-of-mushroom (don't dilute at this point) and add a good sized tbsp. or two of garlic butter. Once it's hot add your shredded cheddar (get a nice sharp one but not extra-old as it will be oily as it melts). Thin if necessary at this point with milk or cream and season with black pepper (I actually use 1/2 tsp of Mrs. Dash). Add the macaroni and pour into a baking dish. Top with a heavy layer of grated parmesan - it'll form a rich, crunchy crust when heated under the broiler. This will BLOW AWAY GF's mother's version - DS will be begging you to let her stay for supper

P.S. I do this more as a pasta entree than a side by adding cooked ham or crisp bacon, sauteed celery and green onions and a cupful of frozen peas. Good, very good.

 

[Pigeon]

I like the version made like the girlfriend's recipe. I think the boxed stuff and anything made with Velveeta are repulsive.

 

[luvmy3]

I start with a basic roux and then add several types of cheese, swiss, parmesan, sharp cheddar and velveeta. Then for the topping I crush whatever crackers I have and coat with melted butter and throw on the top.
Its one of my kids favorite meals.

 

[Wishing on a star]

Which exact cheddar did you use?

I am thinking if you used a sharp or dry cheddar, that is what is throwing you off.

I love a good baked mac-n-cheese.
But, it can't be a sharp dry cheddar!

Try a blend of really mild cheddar and good American cheese.

 

[Wishing on a star]

just heat a can of condensed cream-of-mushroom (don't dilute at this point) Once it's hot add your shredded cheddar

This combination of cream of mushroom soup and cheese is delish!!!
This is the sauce I use to make a broccoli casserole. Only I just use a good American.... This over some steamed broccoli (do not overcook), mixed with a cup of cooked drained rice. Fold all gently together, pour into small casserole dish. Top with fresh bread crumbs out of the blender...

Really good!

Not sure I see the cream of mushroom soup in a basic mac-n-cheese though????