Comments on: Shredded to Bits

By: JayMonster

JayMonster — Fri, 09 Jan 2009 15:02:42 +0000

For those that may not want “another gadget” around the house but still doesn’t want to shred by hand, check with the maker of your mixer (assuming you have one). We got the “mixer attachment pack” for our Kitchen-Aid Mixer which had a cheese grater, Pasta maker and other do-dads for less money (and space) than a food processor.

By: Tracy

Tracy — Fri, 09 Jan 2009 14:39:55 +0000

Here is the recipe I use and its a hit every time I make it:

1/2 lb elbow macaroni
2 eggs
1t. hot sauce
2t. dry mustard
4T. butter
5 oz can evaporated milk
1t. salt
pepper to taste, I like alot
10 0z. sharp cheddar cheese
Cook pasta and return to pan. Over med-low heat add the butter, stir until melted. Mix the rest of ingrediants except the cheese. Add to pan and stir for a few minutes. Add cheese a little at a time stirring until melted. Serve hot.
This is like the boxed stuff only better. Feel free to add more hot sauce or mustard if it suits you. I do but for those who dont like strong flavors I used only a little for this recipe.
I also buy my cheese in blocks, shread myself and freeze in 2 oz. packages. I buy extra sharp cheddar because I love the tangy flavor of it.

By: attila

attila — Fri, 09 Jan 2009 12:37:23 +0000

I hope nobody takes offense at this, but I can’t honestly see the need for pre-grated cheese. Unless you have only one hand, possibly, but you can get a grater with suction pads so you can use it one handed. Maybe it’s because I’m an English woman living in England; we do have pre-grated cheese on sale, but honestly, it’s one tiny section in hundreds of different cheese types and brands. If you buy it, you’re likely to get sniggers from other shoppers. You save loads of money getting a block of cheese that can be sliced, grated, juggled with, whatever. I buy a mature cheddar at the lowest possible price and it does the lot, inexpensively and tastily.

By: gracie

gracie — Thu, 08 Jan 2009 21:42:05 +0000

I use a recipe similar to Amy’s, but i also add some Parmesan cheese to the mix with the sharp cheddar (i will freeze the block cheese and then thaw it out – it gets very crumbly and there is no need to shred it)

for flavoring I use some powdered bullion for flavoring or i use dry mustard and cayenne pepper – what ever i have handy

when making the white sauce base, you can use chicken broth (canned) or homemade left over – which might have even more flavor, i use half broth or water and the other half milk

we actually had this last night with pork steaks (grilled out in sub-zero temps – lol) and vegetables

By: Pam

Pam — Thu, 08 Jan 2009 19:01:39 +0000

OK …NOT healthy but delicious……Valveeta, cream, bacon….

By: Dan

Dan — Thu, 08 Jan 2009 17:11:18 +0000

Just a reminder: As a comfort food, mac-and-cheese is kinda sorta SUPPOSED to be a little bland. After cooking for four kids for 10 years, it occurred to me a while back that they LIKE IT that way. The blander the better.

When I cook for my wife and I, I get creative. When I cook for the kids, I keep it stupid. I mean simple.

By: Sheri

Sheri — Wed, 07 Jan 2009 20:36:34 +0000

I grate cheese in the food processor, too! It freezes beautifully. Spread it on a cookie sheet. When it is frozen, break it up if necessary, then repackage it in a ziplock. I use the cheese straight from the freezer for pizza, lasagna, and things like your easy chicken parm recipe.

By: Keter

Keter — Wed, 07 Jan 2009 20:18:09 +0000

Brain dump of cheese-related database ;o) …

I make my own shredded cheese in bulk using a food processor and then putting the cheese in a ziploc with some rice flour and shaking it to coat the shreds. Keeps for over a week in the fridge.

When cheese is too mild, there are two ways to quickly add zip to it, depending on the other flavors you will be using with the cheese: add yogurt (adds tang and a little sweetness), or add acid – apple cider vinegar, wine vinegar, or lemon juice (these tend to work better for cheese sauces). Any time you add acid to cheese, this tends to encourage string formation, so if your dish will be harmed by this, be prepared to stir. A little cornstarch dissolved in water also helps to emulsify.

My experience with adding cream cheese to cheese is that it can be too rich – but it makes an amazing base for pimento cheese spread. As an aside, my experience with the way “lite” cream cheese separates when cooked has convinced me that it is not a food.

Some people have suggested using cottage cheese to extend cheese sauces; so far I’ve had luck with this only in extending ricotta for use in lasagne. Nothing else worked out well. The casein content of “lite” cottage cheese makes it impossible to cook with (makes weird rubbery curds). ;o)

By: jennifer

jennifer — Wed, 07 Jan 2009 19:14:06 +0000

Not everyone has a food processor, but they are wonders for grating cheese. My husband gave me one years ago for my birthday for that very reason. I can grate 2 blocks of cheese in less than a minute. It does get messy, but nothing the top rack of the dishwasher can’t handle.

By: Sheri

Sheri — Wed, 07 Jan 2009 19:10:06 +0000

No need to bother with grating–I just cube the cheese, and then stir the dish about halfway through the cooking time (my husband doesn’t like a crunchy topping). I usually use half mild cheese and half sharp cheddar.

I mix one pound of al dente cooked pasta with 3 cups of white sauce (made with dried mustard, black pepper, and sometimes rosemary), the cubed cheese, and some cubed ham if I have it around. Be sure to salt the white sauce pretty liberally.

I think my version is pretty terrific, if I do say so myself!