Comments on: 18 Secrets to the Richest, Creamiest Mac and Cheese

By: Rachel Ballard

Rachel Ballard — Fri, 11 Aug 2023 15:59:17 +0000

In reply to Rose. I don't personally like cream cheese in my mac and cheese Rose, but if you do, mascarpone will have a similar flavor. It wouldn't be my first pick though. --Rachel

By: Rose

Rose — Thu, 10 Aug 2023 17:50:10 +0000

Would Cheddar and Mascarpone be a good combination?

By: Karen

Karen — Fri, 30 Jun 2023 22:44:14 +0000

I add in some smoked ham and onions……YUM

By: Rachel Ballard

Rachel Ballard — Sun, 21 May 2023 19:33:42 +0000

In reply to Jim. I probably did Jim. I'll have to go in and check it. For me personally all cream is just too rich and too thick. A 50/50 split is much better. --Rachel

By: Jim

Jim — Wed, 17 May 2023 20:07:59 +0000

I assume you mean to swap IN cream vs swap out?
I see lots of recipes that already have cream….is all cream ok or should it be about 50/50?

By: Rachel Ballard

Rachel Ballard — Sun, 26 Mar 2023 12:20:42 +0000

In reply to Eve Lee. Those are certainly adjustments I would never have thought of but I'm glad you like it Eve. From a health perspective sugar free creamer would be a big no-no for me, but you do whatever makes you happy!

By: Eve Lee

Eve Lee — Sat, 25 Mar 2023 12:45:26 +0000

In reply to Marie Brown. I like my mac and cheese kind of firm with a sweet heat. I always replace the milk with sugar-free French vanilla creamer and add an egg. Walmart has fried pork rinds in barbecue flavor that have a nice heat. I send those through my food processor to make sure they're really fine. I shake on a light sprinkle just before popping it into the oven.

By: Rachel Ballard

Rachel Ballard — Fri, 22 Apr 2022 22:24:43 +0000

In reply to Rita DeAngelis. Hi Rita, if you are using cheddar already you could try Gruyere, Monterey Jack or Muenster. --Rachel