Whether or not the food is shitty depends on the cheese used, no matter how shitty it looks.
If that’s proper american cheese, it would be just cheese and something like sodium citrate, perhaps with some annatto for coloring.
If it’s “cheese food” or “american slices”, that’s going to be shitty food.
All mac n cheese sauce is, is cheese with an emulsifer and some extra dairy. Well, technically it’s fats with an emulsifier that then has dairy added, then cheese melted into it. But that’s nitpicking
When it comes right down to it, if you mix some shredded processed cheese into your mac n cheese sauce, you’ll end up with compliments. You might even win prizes at local group competitions and such. You just have to check what you’re using, read the label and make sure you’re getting what you think you’re getting.
A bechamel, the foundation of traditional mac n cheese (as opposed to box versions), serves the same role as sodium citrate, just with a different texture and some shift to the flavor profile compared to just melting cheese over pasta.
I ain’t mad at some good process (or, rather, secondary processed) cheese slices on top. It should be better applied than that, but it has the benefit of keeping the sauce underneath from drying out, as well as being very easy to just mix in as you scoop with no appreciable change in the taste of a serving. Yeah, bread crumbs or some shredded young colby would be better, but this is a matter of execution being so poor as to draw attention.
Whether or not the food is shitty depends on the cheese used, no matter how shitty it looks.
If that’s proper american cheese, it would be just cheese and something like sodium citrate, perhaps with some annatto for coloring.
If it’s “cheese food” or “american slices”, that’s going to be shitty food.
All mac n cheese sauce is, is cheese with an emulsifer and some extra dairy. Well, technically it’s fats with an emulsifier that then has dairy added, then cheese melted into it. But that’s nitpicking
When it comes right down to it, if you mix some shredded processed cheese into your mac n cheese sauce, you’ll end up with compliments. You might even win prizes at local group competitions and such. You just have to check what you’re using, read the label and make sure you’re getting what you think you’re getting.
A bechamel, the foundation of traditional mac n cheese (as opposed to box versions), serves the same role as sodium citrate, just with a different texture and some shift to the flavor profile compared to just melting cheese over pasta.
I ain’t mad at some good process (or, rather, secondary processed) cheese slices on top. It should be better applied than that, but it has the benefit of keeping the sauce underneath from drying out, as well as being very easy to just mix in as you scoop with no appreciable change in the taste of a serving. Yeah, bread crumbs or some shredded young colby would be better, but this is a matter of execution being so poor as to draw attention.
Given that it’s still square and hasn’t sunk through the pasta, imma call it and say that’s the “cheese food”.