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InnovativeFarmer t1_iy0sgc6 wrote

Reply to comment by do0tz in [Homemade] Mac and Cheese by HighbrowUsername

I use heavy cream and cheese. My mom uses cheese and a bechamel like sauce made of milk and roux. Its not quite a bechamel sauce though.

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scalectrix t1_iy18apf wrote

When your smooth bechamel

contains cheeses as well

that's a mornay.

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InnovativeFarmer t1_iy1b68v wrote

The sauce she uses is like a bechamel but not quite a bechamel.

Thats why a typed "a bechamel like sauce" and "its not quite a bechamel" that she uses to make her cheese sauce. Its not a mornay. That because is not even a bechamel she uses to make her cheese sauce. Its closer to the gravy she uses for cream chipped beef. Sometimes she just uses corn starch to thicken and there were a few times just used a thickening agent she got from an eldery friend of hers. Its what she has on hand.

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FutureFruit t1_iy2hels wrote

They were doing the "that's amore" song melody to those words.

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kozmic_blues t1_iy2spkt wrote

Would this be considered a r/whoosh? This person was singing you a clever song

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scalectrix t1_iy30llq wrote

I think it would, though an understandable one. Just having a bit of fun!

I'm a bit of a fan of a cheese sauce (mornay or not) in all its glorious forms, and am disturbed by talk of additives such as sodium citrate, as well as the fact that the OP image shows no sign of having been finished and lightly (or darkly!) browned in the oven, as is required of a macaroni cheese (UK terminology - ditto cauliflower cheese) IMO, and I'm not at all sure about the addition of chives in this particular context. That said, it does look great! But if you want a more 'viscous' sauce, just add some mozzarella - it's what our lord Cheesus would want.

Personally I switch from milk to Italian white wine (Orvieto to be precise) half way through making my bechamel, to make it less claggy and more 'zingy', then use copious cheeses (cheddar obvs, being a Somerset resident, as well as gouda, emmental, gorgonzola, Port Salut, even sometimes some goats cheese or Roquefort! - whatever's available from the usually large fridge selection basically) and a splash of kirsch, as a nod to Swiss fondue. No herbs or seasoning for me though (apart from sometimes a little white pepper - secret ingredient). Let the cheese be the star!

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InnovativeFarmer t1_iy4y42h wrote

I know its a song. But I was sharing my recipe for making cheese sauce for mac and cheese creamier and thicker and people disagreed with it. I gave two examples.

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