You can also use powdered mustard (or I think regular mustard) ... it acts as an emulsifier to stop the cheese from splitting and becoming oily.
I got mine from amazon years ago ... the package lasts years. (i need more)
edit ...sorry I don't know where you could buy a small amount.
Béchamel(White sauce) is the base cheese sauce anyway because if not, the cheese doesn't spread and coats into an orgasmic mass that I love to put into my mouth.
Shoutout to the chipotle Mac & cheese from Holly’s Hot Chicken in Hintonburg. They make it super creamy and put this seasoning blend in it that’s unreal.
Some on here previously suggested the PC frozen Mac cheese...it's been an almost weekly staple in my house ever since! It's so good and requires minimal effort.
I was about to comment this. I refuse to buy mac n cheese at any resto cause it's overpriced. I also don't make it from scratch cause cheese is too expensive. But PC frozen Mac N Cheese? Omg, a gift from the gods. I get it on sale sometimes and I ALWAYS talk about it to everyone.
I can't eat it ever since I had one in St. Alban's, Vermont. Twigg's? They have this beer cheese sauce they put on their mac and cheese..... it's like nothing else, it's all I ever want to have on mac and cheese. I haven't found it in Ottawa yet..... but this thread offers me a mission! Thanks.
I consider myself mac n cheese obsessed…here’s my list
Dreamland cafe - regular or truffle mushroom
Crave tacos - pulled pork mac
The Cheshire Cat occasionally has it on special with various proteins (sausage, wild boar, pork belly), wish they’d bring it back full time because it’s unreal
Tennessee Willems - a fancy mac if you will
Hear me out - farm boy sells “diner style” mac n cheese in the pre-made refrigerated meals section; can microwave or heat in oven (prefer oven) and it’s quite good. Don’t mistake it for the other mac they have there - it’s frozen and also at the hot bar, bland as hell.
I can corroborate that Moe's bbq, Dreamland Café and Umbrella burgers have really good mac and cheese.
Not the best in the city, but the mac and cheese at the Whole Foods buffet thing is actually pretty solid.
You do. It is a fraction of the cost and takes 10 mins work, 20 counting pre-heating/ boiling water. Sodium citrate is the magic ingredient.
Pasta, milk/cream, cheese, sodium citrate, your favourite cheese(s), salt, pepper.
Boil water, grate cheese. Add pasta to boiling water.
Heat 1 to 2 cups milk in pot over low-to-medium heat, add 2 to 4 tsp sodium citrate, add 250g to 500g cheese(s), stir / whisk until smooth. Salt and pepper to taste.
Adjust amounts for how saucy, thin, thick, cheesy you want. It also changes on what type of milk/cream and cheese you use.
If you can't find sodium citrate, sub Kraft singles for sodium citrate. American cheese has lots of sodium citrate in it.
If you like, you could put it in a casserole dish, sprinkle cheese then breadcrumbs or panko on top, and bake for a few mins.
[Umbrella Burger](https://www.umbrellaburger.com/) 186 Preston St and 2183 Ogilvie Rd [Dreamland Cafe](https://www.dreamlandcafe.ca/) 262 Preston St
Umbrella burger gets my vote.
Nice! And close to me
Umbrella Burger is decent but BTP Smoque Shack is much better
I will have to try that out. thanks
[удалено]
Massively overpriced too.
I live in Barrhaven and drive to Umbrella Burger for their mac and cheese. Its that good.
Homemade
Seriously . I'm not paying $15+ for Mac and Cheese, even if you do add some fancy ingredients.
Sodium citrate is the key ingredient.
Is there a place in the city I can buy some? I don't need 5lbs of the stuff, just a few teaspoons for cheese dip.
Just use a couple slices of Kraft singles or some other processed american cheese.
You can also use powdered mustard (or I think regular mustard) ... it acts as an emulsifier to stop the cheese from splitting and becoming oily. I got mine from amazon years ago ... the package lasts years. (i need more) edit ...sorry I don't know where you could buy a small amount.
Yes all of the above or below
With onions, mushrooms and nice creamy cheeses(gouda,mozz, cream cheese, etc)
I like a béchamel base
Béchamel(White sauce) is the base cheese sauce anyway because if not, the cheese doesn't spread and coats into an orgasmic mass that I love to put into my mouth.
Sodium citrate. Cornstarch slurry technique. Both are faster, easier and less error prone. Arguably better, arguably worse.
Powder Hollandaise being just milk powder, corn starch and chicken base. Also is faster, easier and less error prone.
With nutmeg 😋
Dreamland 100%
This is the way
Shoutout to the chipotle Mac & cheese from Holly’s Hot Chicken in Hintonburg. They make it super creamy and put this seasoning blend in it that’s unreal.
Churchill’s mac and cheese is my all-time favourite
Me too!!
Some on here previously suggested the PC frozen Mac cheese...it's been an almost weekly staple in my house ever since! It's so good and requires minimal effort.
I was about to comment this. I refuse to buy mac n cheese at any resto cause it's overpriced. I also don't make it from scratch cause cheese is too expensive. But PC frozen Mac N Cheese? Omg, a gift from the gods. I get it on sale sometimes and I ALWAYS talk about it to everyone.
Not my vote for best in the city but I do miss the white cheddar PC frozen Mac and cheese
Moe's BBQ on 2446 BANK STREET https://moesbbq.ca/ Regular Mac & Cheese or with smoked brisket... 😋
Beyond the Pale does a great Mac and cheese! Added bonus: their pulled pork is also really good :)
Don’t get me craving pulled pork too
The Mac and cheese at Meatings is great.
With the pulled pork too, my goodness!
I can't eat it ever since I had one in St. Alban's, Vermont. Twigg's? They have this beer cheese sauce they put on their mac and cheese..... it's like nothing else, it's all I ever want to have on mac and cheese. I haven't found it in Ottawa yet..... but this thread offers me a mission! Thanks.
The MAC at Bite Burger is very good
Cheese is also made to order!
Half of why it's so good.
I like Lexington Smokehouse in the market. Fantastic mac and cheese.
I tried it a couple months ago it was gross, tasted like cheesewizz.
Independent on Bank/Somerset 55 cents
Tennessee Willems. It's not the gooey orange kind, but I dream about it..
NGL the big pan of Presidents Choice mac and cheese is pretty fucking delicious. I had to stop buying it. 🤣
I’ll have to give this a go. Also, presidents choice products are slept on
I consider myself mac n cheese obsessed…here’s my list Dreamland cafe - regular or truffle mushroom Crave tacos - pulled pork mac The Cheshire Cat occasionally has it on special with various proteins (sausage, wild boar, pork belly), wish they’d bring it back full time because it’s unreal Tennessee Willems - a fancy mac if you will Hear me out - farm boy sells “diner style” mac n cheese in the pre-made refrigerated meals section; can microwave or heat in oven (prefer oven) and it’s quite good. Don’t mistake it for the other mac they have there - it’s frozen and also at the hot bar, bland as hell.
Detroit Soul Food / Jean Albert’s was always good. Chef LeRoy is opening up a new spot soon. Hopefully he’ll have mac on the menu
I do
Prove it
I do
Lexington has it as a side topped with Flamin' Hot Cheeto dust. It's 🔥with the Fork and Knife Chicken.
Warehouse Mac n cheese is very good and good price for what you get! Big portion + 2 garlic breads for $13!
Chesterfields has it as a side but it’s amazing
Loblaws. Can't beat $2.99 for a packet of undersized KD. /s
roadhouse on industrial or bbq shop in gatineau
I can corroborate that Moe's bbq, Dreamland Café and Umbrella burgers have really good mac and cheese. Not the best in the city, but the mac and cheese at the Whole Foods buffet thing is actually pretty solid.
IKEA hands down
Popeyes
You do. It is a fraction of the cost and takes 10 mins work, 20 counting pre-heating/ boiling water. Sodium citrate is the magic ingredient. Pasta, milk/cream, cheese, sodium citrate, your favourite cheese(s), salt, pepper. Boil water, grate cheese. Add pasta to boiling water. Heat 1 to 2 cups milk in pot over low-to-medium heat, add 2 to 4 tsp sodium citrate, add 250g to 500g cheese(s), stir / whisk until smooth. Salt and pepper to taste. Adjust amounts for how saucy, thin, thick, cheesy you want. It also changes on what type of milk/cream and cheese you use. If you can't find sodium citrate, sub Kraft singles for sodium citrate. American cheese has lots of sodium citrate in it. If you like, you could put it in a casserole dish, sprinkle cheese then breadcrumbs or panko on top, and bake for a few mins.
So you don't need to make a roux when you do it this way? Might make me wanna make it more often