You can run with that, but it's not what I was hoping for from this recipe. What it came out closer to was a pretty solid base substitution for hamburger helper. But at the end of the day, I feel like that's the problem with this one - it doesn't yield a Mac'n'cheese that I want to enjoy for being Mac'n'cheese. Now if you played with it and fixed the noodle consistency, I could see this being an alright base for adding in other ingredients like a bit of nicely prepared meat or mushrooms and peppers. Adding the rest of the ingredients doesn't really hide that fact, and it didn't make for a particularly great dish by itself either.
Perhaps it's based on a difference in rice cooker models, but not surprisingly, after 40 minutes under heat and liquid (and the rice cooker did pop literally 12 seconds before the timer went off I had set), the noodles were all but mush. But whatever, I was curious and wanted to give it a shot. This is one of those interesting ones where, given the number of decent reviews, I wonder if people who "knew better" dismissed this idea out of hand and never tried making it. Perhaps it's based on a difference in rice cooker models, but not surprisingly, after 40 minutes under heat and liquid (and the rice cooker did pop literally 12 seconds before the timer went off I had set), the noodles were all but mush. A young wife has proudly shown off the lunch she made for her husbands 25th birthday - admitting it is very childish but suited to his tastes. Any insight would be greatly appreciated.This is one of those interesting ones where, given the number of decent reviews, I wonder if people who "knew better" dismissed this idea out of hand and never tried making it. You really can make homemade macaroni n cheese for an every-day lunch You dont have to settle for the boxed stuff. Generally, I'm just not sure how feasible this is. Do not forget about this dish in the crock pot like you can some dishes.
I didnt add bacon to thin out the thickness of the cheese. If anyone foresees ways this could go horribly wrong, has a suggestion of what ratio to start out with, or knows a way to approximate the flavour without using the cheese powder, I'm all ears. Artery Clogging Mac N Cheese or how I added bacon to cut the thickness - davidwallacecfo I did not make this the other night.
I am kind of assuming that by the time it reaches secondary fermentation, the environment is too harsh (alcoholic/acidic) for anything strange to happen with the addition of powder itself (apart from the usual things that could go wrong). This seems like the most obvious thing to try. I was considering dissolving the cheese powder in water and adding it during secondary fermentation. There is also the possibility of enzymes/cultures being present, but this should be in incredibly small amounts if any. I know that the powder in the Mac'n'cheese is actually mostly whey, but there are some amounts of milk product. I understand this may be sacrilege and I'm certainly not expecting it to taste very good, but I'm wondering if there is a way to approximate this. I was thinking about trying to make it a reality as a joke gift for an upcoming occasion.
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