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/ck/ - Food & Cooking

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19600584 No.19600584 [Reply] [Original]

Cheddar is essential but what other cheeses do you add to give it that extra zing?

>> No.19600585

>>19600584
Frumunda

>> No.19600588

I use fusilli instead of mac

>> No.19600589

>>19600584
Parmesan.

In fact. Just make alfredo mac.
Regular cheddar mac is boring as fuck

>> No.19600590

>>19600584
orange powder chez

>> No.19600598

>>19600584
gouda

>> No.19600606

>>19600585
Never heard of it. Is it a mild, soft cheese?

>> No.19600609

>>19600606
It's pretty potent, like those french cheeses. Nice and soft though, so it'll mix well

>> No.19600619

>>19600606
there are hard and soft varieties, but its defining characteristic is its nuttiness

>> No.19600621

>>19600584
Smoked gouda

>> No.19600623

>>19600584
Bread crumbs, peas, garlic

>> No.19600630

gruyere is king

>> No.19600896

>>19600584
smoked gouda and cheddar are all that is needed along with a bit of heavy cream and seasonings
>>19600621
this anon knows the ways of mac

>> No.19600902

>>19600584
I just use cheddar. I also add some msg to the sauce.

>> No.19600971

>>19600584
Grana Padano. It's cheaper than Parmigiano Reggiano and imo it tastes better, less sour and stingy, but warm with nice body.

>> No.19600987

>>19600584
fromunda

>> No.19601227

Mustard powder

>> No.19601244

The English cheese Wensleydale has a great beery sharpness that perks mine up.

>> No.19602228

>>19600584
For stringiness you want full-fat mozz or oaxaca cheese
For flavor probably either gruyère or a smoked gouda.
A block of cream cheese won't hurt either

>> No.19602231
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19602231

>>19600630

>> No.19602233

>>19600584
>Cheddar is essential
Personally. I like using Velveeta as a base.

>> No.19602237

>>19600606
Depends on the aging process. Luckily it's pretty easy to ferment yourself.

>> No.19602238

>>19600584
I personally use Wotsits, which is a cheese-flavoured crisp, adds both an extra cheesy flavour plus a bit of a crunch.

>> No.19602274

>>19600584
Cheddar and some mix of fontina, gruyere, and parm.

>> No.19602726

is there a way to make pre-shredded melt properly? Block cheese has gotten so expensive in my country it’s actually cheaper to buy it shredded

>> No.19602774

>>19600584
never eat this kind of food if you value your health.
I eat pasta in tomato sauce. No cheese, ever.

>> No.19602991

>>19600606
it's an Australian cheese, that's why they call it that

>> No.19603157

>>19600584
why the fuck are you eating mac and cheese past the age of 11

>> No.19603164

>>19600584
:(

>> No.19603182

>>19603157
tastes good don't bother @'ing me because you're gay and probably white so i don't care about your evil colonizer opinion

>> No.19603201

Just use whatever you have. It's macaroni and cheese so it's going to be good anyways. The more interesting debate is if you like it creamy, soupy, baked, not baked, stringy, etc.

>> No.19603208

>>19603157
>why the fuck are you eating mac and cheese past the age of 11
You know you're conversating with a zoomer when you realize that they don't know that mac and cheese was created during the first great depression.

>> No.19603214

And I mean, how many times has our economy collapsed in the last 10 years ALONE?

>> No.19603259

I add onion powder and minced onions if I want more flavor in my Mac and cheese.

>> No.19603282

>>19600584
OP's fundamental position is flawed
Cheddar is unnecessary