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jimb0

jimb0

2 hours ago, kayb said:

I never thought of it as particularly a cheese sauce, but it is. When I make mac and cheese, I boil and drain the pasta then add butter, grated cheddar (about 4 ounces), cubed Velveeta (about 2 ounces), and either whole milk or half-and-half until it's the consistency I want it. Could you make cheese sauce the same way? Velveeta works better than standard American cheese from the deli. I guess it's all the added-in chemicals, one of which may well be sodium citrate.

 

Never use a flour in mine. Just let the heat of the pasta melt all the cheese, with an assist over low heat if needed.

 


Yes. What is popularly called modernist cheese / sauce is really making your own velveeta.

jimb0

jimb0

2 hours ago, kayb said:

I never thought of it as particularly a cheese sauce, but it is. When I make mac and cheese, I boil and drain the pasta then add butter, grated cheddar (about 4 ounces), cubed Velveeta (about 2 ounces), and either whole milk or half-and-half until it's the consistency I want it. Could you make cheese sauce the same way? Velveeta works better than standard American cheese from the deli. I guess it's all the added-in chemicals, one of which may well be sodium citrate.

 

Never use a flour in mine. Just let the heat of the pasta melt all the cheese, with an assist over low heat if needed.

 


Yes. What is popularly called modernist cheese sauce / is really making your own velveeta.

jimb0

jimb0

2 hours ago, kayb said:

I never thought of it as particularly a cheese sauce, but it is. When I make mac and cheese, I boil and drain the pasta then add butter, grated cheddar (about 4 ounces), cubed Velveeta (about 2 ounces), and either whole milk or half-and-half until it's the consistency I want it. Could you make cheese sauce the same way? Velveeta works better than standard American cheese from the deli. I guess it's all the added-in chemicals, one of which may well be sodium citrate.

 

Never use a flour in mine. Just let the heat of the pasta melt all the cheese, with an assist over low heat if needed.

 

Yes. What is popularly called modernist cheese sauce is really making your own velveeta. 

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