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Serious Efforts: Oily Mac n' Cheese
I've never ever had my mac n cheese become oily when reheating. Actually mac n cheese should be better as leftovers.
My only guess is that you picked up some oil based cheese rather than whole milk.
Serious Efforts: Solution to Thin Alfredo Sauce Dilemma?
I'm confused, the sauce itself isn't thick or the cheese isn't incorporating nicely? For the sauce are you using equal portions of butter and flour to thicken (1 Tbs of each for each cup of cream or milk used)? If not, that should solve the thickening problem. Don't forget to bring the sauce slowly to a bowl to start the thickening process.
If it's a cheese issue you just have to add it at a low heat and whisk until completely incorporated. I use pecorino and it takes a little work to get it in, but I've never had an issue with parmesan either.
The good thing about cooking alfredo sauce is that after all of that whisking you don't feel as guilty about eating the glorious amounts of butter, cream, and cheese.
Recipe Request: Chili
Use flank steak and slather it in a little adobo sauce before cooking. That'll knock up the heat factor a bit. Super hot chili calls for chopping up some of the chipotle peppers and adding it to the main pot.
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About phenosteve
Website: http://www.munchmonster.com
Location: phenosteve
About: Professional cook and amateur home gourmet.
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Last bite on earth:
My recipe for getting rid of this peanut butter:
Grab spoon. Scoop peanut butter. Drizzle with honey. Eat.
Repeat once or twice a day until gone. Or if you're like me, repeat until half of the peanut butter is gone in one sitting and you feel sick.