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byte[]
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"@Background Pony #70FD":/forums/generals/topics/cooking-thread?post_id=4928386#post_4928386
"@Background Pony #70FD":/forums/generals/topics/cooking-thread?post_id=4928387#post_4928387
The main problem with making your own macaroni and cheese at home is that the two "typical cheeses" you might find in the average US refrigerator (Cheddar and Mozzarella) are decent at melting but not at staying liquid. My attempts at making it myself have led me to conclude that:

1. "American" cheeses are the best at melting and producing a "good" texture but are so flavorless as to be completely unhelpful in making a macaroni and cheese that I'd actually eat
2. Mild cheddar cheese on its own has a decent flavor but when melted and placed in a pot produces unpleasant, stringy gobs that are hard to swallow (reminds me of [spoiler]sticky white stuff[/spoiler])
3. Velveeta seems to be an excellent balance because it has both enough flavor to not make a dish unappetizing and the right kind of meltable texture to keep the cheese from breaking when it melts

I hope that can guide you in the direction you want to go with it. I might try mixing Kraft and shredded cheddar in various quantities next to see if I can get most of the melting characteristics I want without sacrificing the flavor, but Kenji probably has me beat on that one "[1]":https://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html "[2]":https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html

also note that I can generally tolerate that "stringy" texture in "baked macaroni and cheese":https://www.seriouseats.com/recipes/2016/11/sodium-citrate-baked-mac-and-cheese.html
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Edited by byte[]