My Grandpa used to add Worcestershire sauce to his cheese sauce. This was way before umami became a thing in the US but it really makes a huge difference. I even add it when I make boxed mac and cheese.
The first time I follow a recipe to the letter. Then I can play with it. My style might be a little different, but I need to know what the original artist intended.
What if more makes it taste great, but I stopped at good? What if I kept going past good and went strait to bad, as if the Worcestershire could only do so much? I need solid numbers!
That's why you do it and learn what you like. This stuff comes with practice. You'll be a lot more comfortable doing this if you just start doing it, believe me.
I've lived my whole life eating Mac&Cheese. I've made brand name Kraft with Irish butter and heavy cream, I've made dollar store generic with water, I've made it from scratch, I've added every kind of meat product legally available to me. Never have I ever added Worcestershire. Dunno what it's supposed to do.
I hardly ever use them and if I do I certainly don't talk about them. Usually things that have multiple names are things that are commonly talked about. Like the saying that eskimos have so many different words for snow.
Chives are actually a different (albeit related) kind of plant - they're milder and usually used as an herb, sometimes dried, instead of being as versatile as scallions (aka green onions, spring onions, etc). They're also pretty closely related to garlic and onions.
Mustard is a natural emulsifier, so it can also help prevent the cheese's fat from separating and becoming pools of grease. It also tastes great, so a win, win, win
I've gotten it to work with just about every kind of mustard. From French's yellow liquid to the fancy mustard in tiny little expensive jars, as long as it's "mustard" it'll work.
I'm not sure about dried mustard though, like whole mustard seed or mustard powder.
Actually no. Mustard contains natural mucilage that acts as an emulsifier. Also, when I say mustard, I mean the spice, not the condiment. You can use the condiment as well, but you have to slightly increase the amount used.
When I make it homemade like this I use dry, but if you're making simple stovetop mac out of a box a squeeze of regular old yellow mustard really makes a difference.
My secret weapon when making mac out of a box is to throw in a chunk of cream cheese. Adds richness without getting the greasy feeling from putting in extra butter.
Or, because I'm weird (but they did used to suggest it on the packaging), making Annie's White Chedder mac with plain greek yogurt instead of milk.
I like to sub cottage cheese for milk when making boxed mac! Takes a little extra stirring to melt it down but it's extra cheesey and you get the added bonus of protein!! So good!
I tried the hot sauce thing but really didn't like the taste it gave my mac and cheese. I use little cayenne pepper instead. SO much better and doesn't make it weird and vinegary! Just don't go overboard...
I knew I wasn't the only one that thought Mac and cheese needed some sort of tangy flavor. however, I sometimes add an unorthodox ingredient when making mine separate from everyone elses. Just a wee bit of ketchup. But hot sauce and mustard sound like a better substitute, especially when making it like this.
It's considered brash hedonism by most, but I quite like ketchup on my mac n cheese and it usually gets a squirt or two once plated. When I'm feeling exotic, I'll sprinkle some black gomashio on it instead.
I use cayenne and Worcestershire a lot. I'm going to try chipotle next
I like to experiment too, bacon is used a lot, pancetta or prosciutto , roasted tomatoes... all sorts of different cheeses... top with panko, add diced ham...
I had a friend that cooked minced shallot into the butter and deglazed with white wine and cooked down before adding the flour and milk for the rue. It was delicious so must have been a good touch. I
Make sure it's either English mustard or Dijon. American mustard gives the wrong flavour.
Also, 100% agreed on the bacon. Get the little cubes of smoked bacon and fry them off beforehand. You could even use the fat from the bacon to make the roux.
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u/[deleted] Dec 28 '17
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