Left Over Mac and Cheese.

Quoc_Tuan_62302

I was thinking about this for a very long time (roughly 15mins).

One of my favorite foods in the world is Left Over Mac and Cheese.

But can I make the best Left Over Mac and Cheese.

Waking up in the morning and popping the Mac and Cheese in the

Microwave. Watching Adventure Time and eating the Left Overs. Just

my favorite way to start the morning. The texture of the Cheese is what i like.

For the recipe. I use Scott's Recipe from www.seattlefoodgeek.com

to make the Mac and Cheese.

for the recipe I use.

1/2 cup of cold water( i like to use samuel smith's strawberry beer)

14 grams sodium citrate

7 oz Gruyere

6 oz Sharp Cheddar

3 oz Goat Cheese

i use these if i feel adventurous but i like plain Mac and Cheese

10 g toasted fennel seeds then grounded

5 g harissa paste

10 g coriander

10 g cumin

5 g ground ginger

5 g ground garlic

but I mainly want is to make Left Over Mac and Cheese.

Not let it set in the fridge over night.

Does anyone know what I am talking about?

I would like to know how I would be able to make that.

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Comments

Brendan_Lee_56950

Sounds like you should just make the mac and cheese and then chill it rapidly in an ice bath.

Quoc_Tuan_62302

I thought about that also.

I tried it. It doesn't taste like left overs.

Some weird solidification that occurs over night with the cheese and then blasted in the microwave

changing the molecules of the cheese to stay in a half solid and liquid state.

No idea what I am talking about.

Chris_Young_80640

Yeah, I think I understand what you're talking about. Overnight, moisture is migrating and the starch in the pasta is undergoing a semi-permanent gelling process. So that later when it's reheated, it sort of acts as one cohesive mass. If I were trying to recreate this affect so that I didn't have to wait, I would include some starch (corn starch, tapioca starch, even wheat flour) in the mix that goes between the pasta.

But you will definitely need to chill this and then reheat it again to get the effect. If you don't want to do that, I would try including something like kappa and iota carragenaan in the mix. Those will set quickly after only slight cooling to give you the effect you want. Essentially, that's what we do with the carrot puree in our flourless carrot cake.

Quoc_Tuan_62302

Woot. Could another factor be the type of cheese I am using also?

Thank you so much Chris!

I am going to try it out this weekend.

I will let you know how it turns out.

prince_of_porcelain

I just wanted to say that this is awesome.