Milk for Mac n Cheese

[MrsDangermouse]

When I was first learning to cook, I tried to make cheese sauce with low fat milk. That was a disaster. ;-0

I suspect it was either the recipe or the method that was at fault then, rather than the fact it was low fat milk. I often add plain water to my cheese sauce if I'm a bit short of milk. How are you making your cheese sauce? Are you making a roux or thickening with cornflour?

 

[mjd]

I suspect it was either the recipe or the method that was at fault then, rather than the fact it was low fat milk. I often add plain water to my cheese sauce if I'm a bit short of milk. How are you making your cheese sauce? Are you making a roux or thickening with cornflour?

I start with a roux, add milk and then the cheese until melted. I did it like I had always done it except I didn't have any other milk and it was a grainy non-congealed pot of warm milk.

ETA: I've never made it with corn flour. I've always used A/P flour for the roux.

 

[GadgetGuy]

When I was first learning to cook, I tried to make cheese sauce with low fat milk. That was a disaster. ;-0

I made it with low-fat milk & it came out great!! Before it's ready to use, just beat it with a whip for a few minutes!!

 

[flyinglentris]

Really? I never tried that. Does yours end with baking? I usually don't bake mine. I put it in the Crock-pot so the cheese is ooey-gooey.

I'm not sure what you mean by 'end with baking?' I can tell you that I also have used Sour Cream when making things that might normally use milk. It gives a slightly modified taste to dishes that appeals to me. Cream in place of Milk, is heavier and thicker. Both Half N Half and Sour Cream are preferred by me to keep things from getting too liquid. I use Half N Half when I need a more liquid result and Cream for thicker. Sour Cream adds the flavor dimension, as I have stated.

 

[flyinglentris]

As TastyReuben suggested, you can also use some Cream Cheese to get things thicker and with another alternate flavor dimension, but in the case of Cream Cheese, Cheddar will override it.

 

[flyinglentris]

Butter is always a good ingredient to add to Mac N Cheese too.

 

[caseydog]

I've used skimmed, semi-skimmed and whole milk to make a cheese sauce and it doesn't make that much difference overall.

I agree with this.

CD

 

[mjd]

I'm not sure what you mean by 'end with baking?' I can tell you that I also have used Sour Cream when making things that might normally use milk. It gives a slightly modified taste to dishes that appeals to me. Cream in place of Milk, is heavier and thicker. Both Half N Half and Sour Cream are preferred by me to keep things from getting too liquid. I use Half N Half when I need a more liquid result and Cream for thicker. Sour Cream adds the flavor dimension, as I have stated.

Some people put all the ingredients together and bake their macaroni and cheese. It gives it a more "solid" form than the non-baked version.

The cheese I have is sharp Cheddar so I'll try the cream cheese addition the next time I have a milder cheese.

 

[mjd]

Butter is always a good ingredient to add to Mac N Cheese too.

Yes. I always start with a roux.

 

[caseydog]

I start with a roux, add milk and then the cheese until melted. I did it like I had always done it except I didn't have any other milk and it was a grainy non-congealed pot of warm milk.

ETA: I've never made it with corn flour. I've always used A/P flour for the roux.

Translation needed.

UK-Corn Flour = US-Cornstarch

If you were to use cornstarch, you would not make a roux with it. A small amount would be used as a thickening agent. I'm guessing you would mix it into your wet ingredients (milk/cream), and bring it to a low boil to thicken, then add your cheese. I'm not sure, as I make a roux for Mac and cheese.

CD