Molly Makes Mac and Cheese From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Sarah Kelly
slightly horrified that Mac and cheese out of a box is considered normal and the home-made variety as special. As a Brit you make it from scratch or buy ready made cheese sauce in a jar. Also don't agree with such buttery milky sauce. Mac and cheese should be a white sauce made with a roux, you can make it in the pan and it doesn't have to be baked (though so much better when baked. Try adding strong Cheddar and either a little blue cheese or English mustard to the sauce. Or make a plain cheese sauce and add some lobster (thank you to Ree Drummond for this) goes really well with steak. Never out of a box and never a sauce with just butter and milk and then parmesan only
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slightly horrified that Mac and cheese out of a box is considered normal and the home-made variety as special. As a Brit you make it from scratch or buy ready made cheese sauce in a jar. Also don't agree with such buttery milky sauce. Mac and cheese should be a white sauce made with a roux, you can make it in the pan and it doesn't have to be baked (though so much better when baked. Try adding strong Cheddar and either a little blue cheese or English mustard to the sauce. Or make a plain cheese sauce and add some lobster (thank you to Ree Drummond for this) goes really well with steak. Never out of a box and never a sauce with just butter and milk and then parmesan only
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Sonya Willis
I love the idea of this dish. I'm making it as a side to some chicken today. I'm the only one in my house that likes cheese, so adult pasta for one I'm adding a little white wine and splitting the cheese between mozzarella and parmesean. I enjoy parmesean, but it would be overwhelming to me. Super interest in what Chris thought about it. It had nothing to do with it being similar to pepperino lol
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I love the idea of this dish. I'm making it as a side to some chicken today. I'm the only one in my house that likes cheese, so adult pasta for one I'm adding a little white wine and splitting the cheese between mozzarella and parmesean. I enjoy parmesean, but it would be overwhelming to me. Super interest in what Chris thought about it. It had nothing to do with it being similar to pepperino lol
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Thom
Is a nice upgrade from annie's shells and a nice base recipe. On its own it's a little too basic imo and prob not worth investing in real parmigiano reggiano for. I used a cheaper block parmesan, grated the second time and it was also good. Might try blending other cheeses in the future. Was not too salty even with the pasta water. The heat from the pepper was noticeable but I really liked it.
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Is a nice upgrade from annie's shells and a nice base recipe. On its own it's a little too basic imo and prob not worth investing in real parmigiano reggiano for. I used a cheaper block parmesan, grated the second time and it was also good. Might try blending other cheeses in the future. Was not too salty even with the pasta water. The heat from the pepper was noticeable but I really liked it.
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A. Fox
I love BA Molly recipes and BA in general. The only thing I cant agree with is the salt content. I've tried recipes on friends and family and everyone says it's too salty. Yet I have already added actually a bit less salt to the pasta water with the same amount of water. strange really. maybe americans like their food very salty. Or have become desensitized to the high amount of salt
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I love BA Molly recipes and BA in general. The only thing I cant agree with is the salt content. I've tried recipes on friends and family and everyone says it's too salty. Yet I have already added actually a bit less salt to the pasta water with the same amount of water. strange really. maybe americans like their food very salty. Or have become desensitized to the high amount of salt
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Thales
Just a point about the opening. Any mac and cheese is adult mac and cheese. As much as I love the BA staff, they have a big tendency to subtly shame people for low effort or low cost cooking. Use prepackaged stuff, use dried herbs, make cheap easy meals, don't feel like you have to make every meal with care, time, or expensive ingredients.
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Just a point about the opening. Any mac and cheese is adult mac and cheese. As much as I love the BA staff, they have a big tendency to subtly shame people for low effort or low cost cooking. Use prepackaged stuff, use dried herbs, make cheap easy meals, don't feel like you have to make every meal with care, time, or expensive ingredients.
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Owen Hartmann
Molly seems to be taking a lot of heat recently; both on the internet, and perhaps within BA itself. These are simple recipes designed for beginner cooks, and--though all of the internet chefs may not feel challenged by what she is producing--she is still doing a service by getting new blood into the cooking scene. Keep it up Mol
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Molly seems to be taking a lot of heat recently; both on the internet, and perhaps within BA itself. These are simple recipes designed for beginner cooks, and--though all of the internet chefs may not feel challenged by what she is producing--she is still doing a service by getting new blood into the cooking scene. Keep it up Mol
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Wao Zu
That's a waste of salt. A lot of the salt gets left behind in the water IF you add it when it's just boiling water. If you add salt when you have already dropped your pasta and the water is back to a boil (which is the way Italian chefs do it) you'll need way less salt, and the pasta is going to be perfectly salted. Peace.
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That's a waste of salt. A lot of the salt gets left behind in the water IF you add it when it's just boiling water. If you add salt when you have already dropped your pasta and the water is back to a boil (which is the way Italian chefs do it) you'll need way less salt, and the pasta is going to be perfectly salted. Peace.
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Robert Francis
Doesnt matter what the recipe, you need to add Franks Red Hot sauce to Mac and Cheese. It is good for nothing else, including Buffalo wings, but it has the right amount of spice, salt, and vinegar to make make and cheese the ultimate comfort food. Id substitute it for the pasta water. Love to all at BA.
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Doesnt matter what the recipe, you need to add Franks Red Hot sauce to Mac and Cheese. It is good for nothing else, including Buffalo wings, but it has the right amount of spice, salt, and vinegar to make make and cheese the ultimate comfort food. Id substitute it for the pasta water. Love to all at BA.
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Daniel Pedroso
Interesting. Its basically a cacio e pepe with the addition of butter and milk (and conchiglie instead of spaghetti. Id probably stick to cacio e pepe, but I can understand the appeal in this recipe if you grew up having Mac and cheese and now feel guilty about having it. Cool stuff.
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Interesting. Its basically a cacio e pepe with the addition of butter and milk (and conchiglie instead of spaghetti. Id probably stick to cacio e pepe, but I can understand the appeal in this recipe if you grew up having Mac and cheese and now feel guilty about having it. Cool stuff.
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Juliet Blue
Just made this and its actually so good The pepper cuts through all that dairy richness and makes it easy to eat a whole bowl Ive made Alfredo before, which is similar, but found it hard to eat so much of it because of all that butter and cheese. The pepper makes this.
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Just made this and its actually so good The pepper cuts through all that dairy richness and makes it easy to eat a whole bowl Ive made Alfredo before, which is similar, but found it hard to eat so much of it because of all that butter and cheese. The pepper makes this.
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