An interesting scan across the globe for celebration traditions.
I was invited by my friend’s 92yo mom to their family kulkul-making party this year (where there will also be rose cookies using molds I brought back for her), but sadly I’ll already be gone.
I’m in search of a recipe for an indulgent and decadent mac & cheese for over the festive period. Are you able to help me out
I’m not @Saregama, but I’m compelled to throw in my contender for decadence (gift link):
Thanks for that my munchie friend.
I’m concluding that one of the keys to an “enhanced” version is a mix of cheeses we’d usually just use a sharp cheddar). I’ll struggle with the Velveeta as it’s not a product we have in the UK but a quick Google suggests its main quality is its meltiness, so I should be able to use a sub.
If it helps find a sub, sodium citrate is the key to Velveeta’s meltiness.
TorontoJo used sodium citrate that @MunchkinRedux mentioned, to add a creaminess or mouthfeel to a regular white sauce that is similar to Velveeta or other processed cheese.
She had given a bunch of us a few tbsps of it in a little jar, but I never got around to using it.
There is also a custard style Mac and Cheese that tends to be made in the southern States , that uses eggs rather than a white sauce to thicken the dish, and some recipes are silkier than others. Here is a Southern style recipe @shrinkrap posted in 2020.
I made a custard style Mac and Cheese about 6 times last year, but I recently went back to making the white sauce type because that is what one DC prefers.
The mac and cheese pie from the Caribbean is also a custard style, which can be firmer and sliced. We weren’t crazy about one Caribbean cax and cheese pie I tried that contained ketchup in the sauce.
I have used the following thread the most.
Gourmet mac and cheese- any favorite cheese combinations?
John Legend’s Mac and Cheese was very popular for a while. I never got around to making it but I might try it this year.
Thanks for the tip. My favourite recipe writer, Nigel Slater, always seems to advocate taleggio when he want a melty one. This might be the time to try it.
OMG one of my favorite cheeses! Got a seat at your table left? 
I’ll give you a shout, tasch.
For anyone looking for Citric Acid, if you have a Kosher section at your market, it can usually be found there as Sour Salt and the cost is bupkis.
I had it for the longest time… then never used it. Might’ve been to make my own mozzarella when I had interest in such projects. Never used the rennet again, either.
I use it frequently, in particular for ricotta, also lemon curd and other related items.l
I love latkes and making them. The winter weather here makes them much more delightful. I should start tonight! At least before the next chemo session.
Sounds perfect!
