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Solitary, in fact (lemmy.dbzer0.com)
submitted 10 months ago by to c/whitepeopletwitter@sh.itjust.works
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[–] 4 points 10 months ago* (1 child)

Generally I use 1 pound of dry pasta (I prefer shells to macaroni) per 2 pounds of cheese. Four pounds makes a casserole dish that is 12"×8"×4" or 12-16 servings

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  • [–] 2 points 10 months ago (1 child)

    Ok, thanks! I tried to make mac and cheese twice, years ago, and they came out pretty good, but even though I don't remember the recipes I'm certain I went shorter on the cheese (it was 4-5 servings, not even close to a whole pound), shame on me. Next time I'm also trying with the citrate, I've been wanting to use it for some cheese sauces for quite a while but it's not something they sell at any store here and I always remember when I'm about to cook. Also, what cheese(s) do you use?

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  • [–] 3 points 10 months ago*

    I personally use 1.5 lbs ofCuba NY Extra Sharp White Cheddar, 1 lb of mozzarella, 1 lb of Gruyere, and .5 lbs of smoked Gouda.

    Swap the Gouda for a nice buttery Parmesan if you have $$$

    You could also swap the gruyere out for Monterey Jack, or Pepper Jack.

    But the cheese in blocks and shred in a food processor. It's cheaper that way.

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