This is not the easiest recipe to post. However, it was the best meal I’ve had in a long time. The mac ‘n’ cheese is so good, and I’m not just saying that because it’s on the blog. The whole meal is great, but the star is the mac ‘n’ cheese. I’ve been doing this for years now, and I’ve never had this much flavor.
In this recipe we use a creamy cheese that is rich and creamy in flavor, yet light and delicate in texture. It’s also a food that most people will find is hard to mix. The key to this recipe is to let all the flavors blend together. It’s not a recipe you have to follow step-by-step, but I did want to share a little bit about the mix that the entire meal is made of.
Here at Inventive we make a lot of cheeses for our mac n cheese recipes. This recipe uses cream cheese, which is the key to this recipe. When we get cream cheese, we like to make sure it’s at its best. We like to blend it into a smooth paste, and then we like to let the cheese solidify so that it is spreadable.
Because cream cheese isn’t very liquid in its solid state, we have to let it solidify before we can blend it into a smooth spread. And that’s where the cheese comes in. We like to keep our cheese in jars, but I also like to use a small, clean, sterile, screw-top container. I use a mason jar with a spout and a spoon, and it comes in a variety of sizes.
The main trick in using cheese is to put it in a dish that is big enough to keep the liquid and air separate and then make sure that the spout is open up enough so that the cheese can drain out. Then we can blend it. It doesnt have to be a thick, creamy, smooth cheese. It can be crumbly or just runny.
The point is that the first step to using cheese is to find a container big enough to keep the liquid and air separated. And, since the container is already large, we can set it in the freezer to make sure that we have a cold enough freezer to store it in. For a few bucks, we can get our cheese in a big jar with a spout, and it should last for at least a year. Once we have our cheese, we can blend it.
We’ve noticed that a lot of cheese is sold in the form of sticks, so we’ve taken a look at our stash of cheese curds to see if we can find an alternative that is suitable for blending. We haven’t tried too many of these so far, but we did find that a few of them have a sort of “crackle” or “frost” to them that makes them a little less liquid.
In a moment, we shall see if we can find an alternative form of cheese that will do the job.
We are not sure if these cheese curds are new to the market, but we believe they are a very safe alternative. Its crackle makes it less liquid, so it’ll blend better with other cheeses. We’ve been using it in cheese quenching ceremonies as a way of making sure our cheeses stay fresh.
We have a few more things to check out, but for now, it is safe to assume that the cheese curds exist only in theory. It will be interesting to see what other cheeses or even other substitutes will work in the real world.