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11-01-2020 10:29 PM
11-03-2020 04:07 PM
@wagirl wrote:I never thought about putting alfredo sauce in for mac n cheese---I like soupy, gooey, moist m-n-c---mine is always too dry----don't eat it much tho--hubs would love it alot more but he doen't need all that either. Anyone put white sauce in their recipe? would love to hear from you
Here is a recipe that uses a roux (white sauce). You DO NOT have to have a smoker.
You can bake it or just serve it fresh upon completion!
https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=1645891
He used to demonstate it on Q when he presented the Masterbuilt Smoker.
11-03-2020 04:11 PM
More (cheese) is not always better - just 'more' expensive. I've made mac and cheese both ways - lots of cheese vs less cheese...the extra expense isn't worth it.
11-03-2020 04:13 PM
Oh you absolutley could sub lower/no fat in a recipe. Great point!!!!
There is a site called Skinnytaste and her recipes are all lower content of fats etc.
I personally don't care for the taste or melting properties of lower/no fat items. I also don't like that some have additives.
...low-fat cheese can be "a highly processed food." Unhealthy additions include acids, emulsifiers, thickeners, stabilisers, gums and other non-dairy ingredients...
Since we only have M&C about 3x a year, I prefer to use real cheeses.
11-03-2020 05:06 PM
@RespectLife I agree with you. If I am going to eat Macaroni and Cheese I want the real thing. Low fat cheese, mayonnaise and so forth just don't perform well, or tantalize my taste buds.
I can understand people using low fat, low salt, low sugar, etc., if they have to for dietary or health needs, but fortunately I don't fall into any of those those categories. If anything, I am underweight and have been all my life.
I do limit my salt intake because to me a little enhances flavor and too much overwhelms some recipes. I prefer that people eating my food add more to their servings if they wish to.
aroc3435
Washington, DC
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