/ck/ - Food & Cooking

use cream cheese instead of real cheese when you make your mornay sauce

If your cheese is rock solid at room temp it's gonna be clumpy when the mornay cools back to room temp again. Like >>17086453 says use cheese that is softer at room temp to achieve a final result that is also softer at room temp. You can try half cheddar and half cream cheese, then add some parmesan to make up for the loss of half of the cheddar. You'll have to experiment with the flavor balance, although there might be a recipe for this already out there.

>>17086447
The solution is literally in your picture. Cook and eat it from a cast iron pan. It will keep it hot and runny.

>>17086453
>>17086457
Thirding, cream cheese is high in moisture and is perfect for oven baked mac so it doesn't get too dry.

Eat it from a Bain Marie

Equal parts
>pasta
>evaporated milk
>cheese
Boil the pasta in just enough water to cover the pasta. Once most of the water has evaporated, check the doneness of your pasta. If it is al dente, add your evaporated milk (cans are usually 12 oz). Bring to a simmer for a couple of minutes, then kill the heat and add your cheese. wa la runny mac n cheese. If you added in too much cheese or it's hard after refrigerating, just add a bit of milk and it will return to its gooey glory.

>>17086447
use sodium citrate

>>17086712
sodium citrate doesn't stop it from solidifying when it cools. 8t just preserves it's emulsion when it's hot.

>>17086453
>>17086457
>>17086479
You people do this? You can make mac with cream cheese, but it sure doesn't taste very good. Never thought I'd see three in a row suggest this. Why would you put a bland cheese with a sour taste in mac and cheese? Is cream cheese even cheese or just a byproduct? This is a bad idea and plenty of reasons why you never see it in recipes. Maybe it works in a multi-ingredient casserole with lots of flavors, meat, and veg, but cream cheese flavored pasta? Gross.

>>17086750
its not good but read the OP, they wanted a room temperature liquid mac and cheese

>>17086447
nothing is perpetual all will end even mac and cheese

>>17086447
try some processed fake cheese

>>17086447
looks like the cast iron keeps the whole thing warm = cheese remains runny.

>>17086750
The guy wanted melty mac bro, not tasty mac. Not my fault he takes two hours to eat a bowl of mac.
Plus if you've never tried goat cheese in your mac you ain't shit to me.

>>17086447
Use Philadelphia cream cheese

>>17086744
yes it does you incompetent faggot

>>17086876
it literally doesn't

>>17086447
use fake cheese and also sodium citrate

>>17086750
Do you have any suggestions or are you just gonna be an insufferable arsehole?

>>17086750
>Is cream cheese even cheese or just a byproduct?
why are you on a food and cooking board? how did you manage to turn a computer on?

>>17086447
according to kenji, use evaporated milk

>>17086750
your using other cheeses alongside the cream cheese you brain dead troglodyte

>>17086447
Use sodium citrate

>>17086447
only way is by not using cheese
its fat solidifies at room temp

>>17087178
Its not aged and develops no flavor. Its more like yogurt