tag:blogger.com,1999:blog-7173052990851751381.post6618490627046328429..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Life, Liberty, and the Pursuit of Cheesy Happiness - An Adjustable All-American Macaroni and Cheese RecipeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-7173052990851751381.post-57529136852238376862019-10-22T21:48:16.108-04:002019-10-22T21:48:16.108-04:00Chef John, This sounds like the perfect recipe for...Chef John, This sounds like the perfect recipe for an upcoming barbecue. I need to make enough for 10 people. How would you increase the ingredients to make enough for all? Thank you.Anonymoushttps://www.blogger.com/profile/18290272657096802183noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19985343549771323072017-07-30T08:21:11.833-04:002017-07-30T08:21:11.833-04:00I have used my mom's recipe for 30 years, I ma...I have used my mom's recipe for 30 years, I made your recipe and threw hers out...macmahl12https://www.blogger.com/profile/14519505513468735710noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46826201248373822672017-06-27T22:40:01.875-04:002017-06-27T22:40:01.875-04:00Chef John. Your recipes are so good and easy for s...Chef John. Your recipes are so good and easy for someone who isn't a master chef. This is another winner!Unknownhttps://www.blogger.com/profile/17112804668065287024noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86712093532900411642016-09-15T08:15:48.580-04:002016-09-15T08:15:48.580-04:00Can I put gorgonzola? Thanks!Can I put gorgonzola? Thanks!Purple Dyehttps://www.blogger.com/profile/08900198894989303692noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11422552091700388832015-11-22T11:12:38.970-05:002015-11-22T11:12:38.970-05:00I just made two of these yesterday. They were ver...I just made two of these yesterday. They were very easy to make. I am making them ahead for Thanksgiving. I froze them and will thaw them in the fridge on Tuesday before and then bake them right before everyone gets here. I am sure everything will taste great! I don't know what effect freezing/thawing will have but I've done it with pasta before w/o a problem. I'll post if there's anything remarkable! Dr. Ricehttps://www.blogger.com/profile/12291848727351294859noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35146538778695615652015-11-13T01:08:29.379-05:002015-11-13T01:08:29.379-05:00Does this recipe use unseasoned Panko breadcrumbs?...Does this recipe use unseasoned Panko breadcrumbs? Or the seasoned kind?Tiffanyhttps://www.blogger.com/profile/12932466595677545777noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65329548421598679582015-08-24T12:09:58.768-04:002015-08-24T12:09:58.768-04:00This tastes delicious. But mine came out with a g...This tastes delicious. But mine came out with a grainy texture as well. I did use skim milk which, from some of the comments, I should have probably used full fat milk. I used cheddar cheese.. and followed the directions to a T. The sauce was very smooth. But after being baked, it has that grainy, sandy texture. Do you think it's from the milk? It is a great recipe, easy and very delicious...now if I can get the texture right, it will be perfect. Thanks for a wonderful mac and cheese!Deehttps://www.blogger.com/profile/05619770653567667525noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27291976189948528392015-03-14T02:20:20.919-04:002015-03-14T02:20:20.919-04:00I just made this tonight and also had the grainine...I just made this tonight and also had the graininess problem. Maybe I'll wait for the sauce to cool down a bit before melting in the cheese, but then doesn't the cheese get simmered in the oven? The sauce with cheese was grainy before I put it in the oven. Not sure how to fix this. It was still quite tasty. Conniehttps://www.blogger.com/profile/07694414714293005399noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73310815456127663032014-11-27T14:06:06.087-05:002014-11-27T14:06:06.087-05:00Mmmmm put some bacon in mine with a pinch of cayen...Mmmmm put some bacon in mine with a pinch of cayenne, and some fresshhhhly ground Black pepper.... turned out great thanks.Anonymoushttps://www.blogger.com/profile/00724920673044867229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10697676409558894432014-09-10T04:55:02.167-04:002014-09-10T04:55:02.167-04:00I made this and also had the grainy burning proble...I made this and also had the grainy burning problem. I found out it was because I had my heat on too high and I was not stirring the roux enough because I was trying to cook my pasta around the same time, too. Make sure you are stirring it a lot and keeping an eye on it!Emilyhttps://www.blogger.com/profile/07324139322131882043noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15079927734043510692014-06-27T10:25:46.985-04:002014-06-27T10:25:46.985-04:00Not sure, maybe 1 tsp?Not sure, maybe 1 tsp?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2710543688289834292014-06-27T09:29:23.463-04:002014-06-27T09:29:23.463-04:00Hi, chef John! I don't have Dijon mustard. Can...Hi, chef John! I don't have Dijon mustard. Can I use dry mustard instead? If yes, how many teaspoon? :)Zuhaira Zulkiflihttps://www.blogger.com/profile/02241364323861955637noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56542143042053514252014-06-26T00:15:25.247-04:002014-06-26T00:15:25.247-04:00Graininess usually comes from the cheese cooking t...Graininess usually comes from the cheese cooking too much. Also, not sure why you are letting this boil, you need to keep you heat lower it sounds. Other than that I have no way of telling for sure! Watch the video again, and give it another try! Enjoy! <br /> Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89844583459782332152014-06-25T19:42:07.696-04:002014-06-25T19:42:07.696-04:00I just made this tonight and it turned out grainy....I just made this tonight and it turned out grainy. The sauce separated a bit before I added the cheese. The roux looked good, I used cold whole milk, added one cup at a time, and it looked good all the way to the end of the simmer. At that point it seemed to be separating. Where did I go wrong? The only differences I can think of was my thyme was ground and had a more powdery texture that yours in the video. And I had a little trouble bringing it down to a simmer. I wasn't a hard boil but it was a little more than a simmer. <br />On the good side, despite the texture, everyone loved the flavor. I want to make it again, but need help making it smooth.Anonymoushttps://www.blogger.com/profile/09957517350636851647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75570736184979643132014-06-25T19:33:50.810-04:002014-06-25T19:33:50.810-04:00I just made this tonight for dinner and the textur...I just made this tonight for dinner and the texture was grainy. I think the sauce separated. The roux looked good. I used cold whole milk, adding 1 cup at a time. By the time it was done simmering, it looked like it had broken a little. It didn't improve when I added the cheese. What did I do wrong? The only difference I can think of was that my thyme was ground and looked more powdery that yours in the video. I had a little trouble getting it down to a simmer - it was not a hard boil, but it was more than a simmer. Can that break it?<br />One the positive side, despite the texture, we all loved the flavor. I want to try it again, but I'm not sure what to change.Anonymoushttps://www.blogger.com/profile/09957517350636851647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46927631988320539262014-02-26T07:26:17.823-05:002014-02-26T07:26:17.823-05:00For the roux you use 1/4 cup butter and flour. In...For the roux you use 1/4 cup butter and flour. In a traditional roux its 5:6 (butter:flour). In this recipes it converts to 56 gram butter and 31 grams flour. I'm curious whats the thought behind this? <br /><br /><i>Your recipes use CUPS, i assume its US? But thats not truly clear, and might be confusing ;-)</i>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66665350441797762732014-02-25T17:27:56.137-05:002014-02-25T17:27:56.137-05:00Yes you can! Just make sure you cook it long enoug...Yes you can! Just make sure you cook it long enough afterward. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64508620246847690512014-02-25T13:34:38.153-05:002014-02-25T13:34:38.153-05:00Can I refrigerate this for a couple of hours befor...Can I refrigerate this for a couple of hours before baking? My hope was to prepare this, sprinkle top with panko and cheese, and then refrigerate before bringing it to a party to bake. What do you think, chef? Would it be better to bake immediately after and transfer the hot dish to the party?J. Charles Chaplin Churchillhttps://www.blogger.com/profile/03728030267094509546noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56867030889039760112014-02-25T13:29:07.131-05:002014-02-25T13:29:07.131-05:00Chef John, would it be okay to prepare the mac &am...Chef John, would it be okay to prepare the mac & cheese, sprinkle top with panko and cheese, and then refrigerate for several hours? I was thinking about preparing this and bringing it to a party; the idea was to bake it there. J. Charles Chaplin Churchillhttps://www.blogger.com/profile/03728030267094509546noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91739710441077995372014-01-06T20:08:54.277-05:002014-01-06T20:08:54.277-05:00IMO, low fat versions are not worth it!IMO, low fat versions are not worth it!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14394926220093805672014-01-06T19:20:30.187-05:002014-01-06T19:20:30.187-05:00Hi Chef John. I would like to lower the fat and c...Hi Chef John. I would like to lower the fat and calories for this recipe. Can I use non-fat milk and low-fat cheese or will the effect the recipe?Anonymoushttps://www.blogger.com/profile/16922026271135532192noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1985683426506199562014-01-06T19:14:42.992-05:002014-01-06T19:14:42.992-05:00Hello Chef John, Can this recipe be made with &qu...Hello Chef John, Can this recipe be made with "low fat" ingredients? I would like to use non-fat milk, low-fat cheese etc. I lOVE this recipe but want to make it a way that we can have it more often. My waste line cannot take this! I know that some recipes don't work if you get rid of much of the fat. Thanks!!!Anonymoushttps://www.blogger.com/profile/16922026271135532192noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89718114533870668172013-12-19T09:36:13.939-05:002013-12-19T09:36:13.939-05:00the last 2 are bestthe last 2 are bestChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32458009459125854532013-12-18T19:00:17.299-05:002013-12-18T19:00:17.299-05:00which way would be best way to serve this 3 hours ...which way would be best way to serve this 3 hours later?<br /><br />heating tray or warming it somewhere else or even ( dare i say it) a microwave??Dimitrihttps://www.blogger.com/profile/06080483535630389910noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86616542364659012722013-11-28T18:12:15.985-05:002013-11-28T18:12:15.985-05:00I just put this in the oven :-) I'm so excited...I just put this in the oven :-) I'm so excited, the sauce tasted great and I decided to add some cooked bacon on the top along with the panko and cheese. I double the recipe because its for thanksgiving dinner and I really hope my family likes it itsErikahttps://www.blogger.com/profile/17615711474891841426noreply@blogger.com