After several tries I found I preferred 1-1/4 times (10 ounces of cheese to 8 ounces of macaroni) and a mixture of Velveeta, sharp Cheddar, and Gruyère (David suggested the extra flavor of Gruyère). John Thorne’s recipe had double the weight of cheese to macaroni. Cooper’s is an “American cheese”, , which has sodium citrate and also affords a smooth creaminess to the sauce.Ī year ago my interest was rekindled when David sent me a recipe he had unearthed, originating from John Thorne’s cookbook, and then another version based on this from my old friend and brilliant recipe creator, Pam Anderson, from Cook’s Illustrated magazine. But that’s all she told me and now I realize that it was the addition of the Velveeta, ie that probably was not the only cheese.ĭavid explained that Velveeta is a pasteurized processed cheese considered to be “cheese food” and has stabilizers. I was shocked to hear it was Velveeta cheese which I considered to be bland and pointless. I asked the pastry chef Jenn Giblin for her secret.
He told me that the best mac and cheese was at Blue Smoke restaurant. My interest was reawakened temporarily several years ago by my long-time friend and muse chef David Shamah-the most creative and thorough researcher I’ve ever known. I was never happy with the slightly gritty texture of the cheese sauce, using 100% Cheddar, which caused me to lose interest in the dish for several years. The Goal: creamy, flavorful, rich but not cloying, and with a crunchy top. Bake at 350F for 20 minutes until mac and cheese is heated through and forms golden crust on top.The Long Journey, with Several Travelers, to Our Idea of Perfect Mac and Cheese.
My kids love how gooey it is, and I love that it only takes a few minutes of prep time to get this ready for the oven! Brie mac and cheeseīrie isn’t a traditional choice for mac and cheese but it melts so oozy and creamy it is perfect for any pasta bake. I came up with this updated version of the old classic to add a bit of variety to our mealtimes. It’s the comfort food my family likes the most. There’s something special about a warm bowl of macaroni and cheese. We have more creamy pasta recipes for you to try. This creamy and comforting Brie Mac and Cheese is for those times when you want decedent comfort food without putting in the effort.