“Life is not orderly. No matter how we try to make it so, right in the middle of it lose a leg, fall in love, drop a jar of applesauce.” - Natalie Goldberg
Post by muppetinma on Sept 1, 2014 13:53:15 GMT -5
"What's the difference between white cheddar and yellow cheddar? Yellow cheddar has had a natural plant-based coloring added to it called annatto, which comes from a South American plant. It doesn't affect the flavor or texture. It's not a chemical. People's preference for white versus yellow is mostly cultural. Wisconsin is yellow cheddar territory. Vermont is white cheddar. We have some shops out in Ohio, and the idea of selling white cheddar there is crazy. But there is no intrinsic difference."
Is this a huge amount? Can I cut the recipe in half?
When I made it this weekend, I didn't reduce it and it filled a 9x9 casserole dish plus somewhat smaller dish. If you halve the recipe it will probably fill an 8x8 or 9x9 no problem. I also used all white cheddar...I didn't cover it for the first 30 minutes...and I dusted the top with breadcrumbs before baking. (I added minced chipotle peppers to the white sauce for a smoky/spicy hit.)
I have cheese coming out of my pores now, but WORTH IT!
ETA: I don't think this recipe would freeze well. Like a PP said, the sauce would break.
The recipe is adding cheese to a bechemel, so any cheese that melts well will work.
not quite...I've made mac 'n cheese by melting the cheese straight into the bechamel, then mixing it up with the noodles, pouring it into the casserole, topping with cheese/breadcrumbs and then baking...it's good, but this is different.
In my (humble) opinion, it's the layering technique that makes Grandma Nugget's recipe so good! Noodles, sauce, cheese; noodles, sauce, cheese... By keeping the cheese, noodles, and bechamel separate, they all bake and meld together as one in the oven. I can make super creamy macaroni and cheese with a cheese sauce, but Grandma Nugget's layering technique gives you the best of both worlds, combining the creamy nature of the bechamel with the cheesy goodness of a down-home old Southern style Mac 'n Cheese!