Mac and Cheese

Old Dec 7, 2019, 3:08 am
  #31  
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Originally Posted by South London Bon Viveur
That Penne and Cheese looks alright to me.
Since I believe that I am the forum's official food & drink pedant...

Unless you are Alain Ducasse and we are talking about your wonderfully subtle and almost broth-like coquillettes au comte, jambon de pays et truffe noire, a non-gratinated mac and cheese is a complete no-no to me, so doesn't look (nor tasted) all right to me. Without the crisp topping all you get is the heaviness and none of the cheeky texture that gives it all of its depth and contrast.

Sadly, there is no proper over in the CCR (nor I presume in GF?) so that problem is here to stay.

PS: the other problem with penne vis a vis maccheroni is that the penne are broader so it upsets the pasta to sauce ratio. The maccheroni historically used would be more narrow so you get more pasta and less of the cheese sauce. I'm sure many people will like that just like many people love absurdly overloaded pizzas or putting a full pan of sauce and half a kilo of parmesan on a bowl of pasta whilst the Italians would put a tiny dollop of sauce and a sprinkling of parmesan to ensure you never lose the taste of the pasta, but for me it's a case of overdoing it. The dish is naturally rich, and I don't need it to become sickening for that richness to be enjoyable (let alone before flying for 13 hours).

Last edited by orbitmic; Dec 7, 2019 at 3:14 am
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Old Dec 7, 2019, 7:01 am
  #32  
 
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Originally Posted by LCY8737
Just saw a plate in passing and looked pretty disgusting. BA burger for me.

But GF is very busy tonight. Time to raise the qualification criteria for gold and keep the riff raff out.
I'm making Mac n Cheese with 5 types of cheese for tea tonight - with bronze die cut Rigatoni, also I should qualify for Gold for the 1st time ever in April = +1 to the riff raff count :-)
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Last edited by AleTrail; Dec 7, 2019 at 7:01 am Reason: typo
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Old Dec 7, 2019, 7:14 am
  #33  
 
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mine was the same the other day
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Old Dec 7, 2019, 7:19 am
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Originally Posted by AleTrail
I'm making Mac n Cheese with 5 types of cheese for tea tonight - with bronze die cut Rigatoni, also I should qualify for Gold for the 1st time ever in April = +1 to the riff raff count :-)
All the recent talk of Mac and Cheese here on FT (both here and in the CCR menu thread) has got me craving it too. I will be soon adding to the riff raff in GF too!
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Old Dec 7, 2019, 9:47 am
  #35  
 
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Originally Posted by AleTrail
I'm making Mac n Cheese with 5 types of cheese for tea tonight - with bronze die cut Rigatoni, also I should qualify for Gold for the 1st time ever in April = +1 to the riff raff count :-)
If you're having mac&cheese for tea, you are already part of the riff raff.

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Old Dec 7, 2019, 12:03 pm
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Had this from the CCR menu. Very disappointing lack of flavour.
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Old Dec 7, 2019, 12:22 pm
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Originally Posted by orbitmic
a non-gratinated mac and cheese is a complete no-no to me, so doesn't look (nor tasted) all right to me. Without the crisp topping all you get is the heaviness and none of the cheeky texture that gives it all of its depth and contrast.

Sadly, there is no proper over in the CCR (nor I presume in GF?) so that problem is here to stay.
There's a more general point here too: the CCR simply shouldn't be trying to serve dishes like this that cannot be made properly in their kitchen. It's not like macaroni cheese is an essential menu item; there are endless other (non-gratinated) dishes it could do better instead.
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Old Dec 7, 2019, 2:12 pm
  #38  
 
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IMHO, the best airline mac and cheese is the lobster version sold in the AA Admiral's clubs. My favorite mac and cheese ever. I've tried ordering lobster mac and cheese in various seafood restaurants and never had one as good as the AA lobster mac and cheese from the MIA D15 club.
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Old Dec 7, 2019, 3:24 pm
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Originally Posted by jday


mine was the same the other day

Looks quite insipid with some sort of fungus, well developed and growing well on the top.
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Old Dec 7, 2019, 3:33 pm
  #40  
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Originally Posted by Greenpen
Looks quite insipid with some sort of fungus, well developed and growing well on the top.
It's the "parmesan tuile" which they put in lieu of a crust as they know they won't gratinate the thing but in my experience it doesn't really work (and if I remember correctly is not even proper parmesan but "hard Italian cheese" or is that just the one that they bring for pasta?
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Old Dec 9, 2019, 8:31 am
  #41  
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Took one for the team and tried it today as flying from LGW. Gosh it was revolting. Penne pasta indeed but thatís the least of your worry, the sauce was thick and floury enough to build a wall with and cheese was nowhere to be tasted.

On on the other hand whilst Iím not a buffet person, there was a very nice salt beef there which I would have much preferred to see on the ccr menu as opposed to the current beef cheek or frequent Ďpressedí or Ďpulledí whatever which compete to be as un-meat like in texture as possible.
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Old Dec 9, 2019, 8:39 am
  #42  
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Oh dear! Any chance of restitution? Perhaps garnishing the dish with items from the cheese board?

Back you go....
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Old Dec 9, 2019, 8:43 am
  #43  
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Originally Posted by Prospero
Oh dear! Any chance of restitution? Perhaps garnishing the dish with items from the cheese board?

Back you go....
Just made me thankful I usually donít do ba from Gatwick! In ccr, I know people will always fix me something in the most dire of months. Here just gave up after a 1/4 of the plate and thankfully stuck to salt beef and vanilla ice cream (though not together!)
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Old Dec 9, 2019, 12:06 pm
  #44  
 
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Originally Posted by nmpls
My university dorm cafeteria once ran out of all other pasta and made mac and cheese with spaghetti. Not recommended.
Penne is honestly the best mac and cheese pasta.
But surely it's just 'pasta with cheese sauce' if it's not made with macaroni ?
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Old Dec 9, 2019, 12:11 pm
  #45  
 
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Originally Posted by South London Bon Viveur
That Penne and Cheese looks alright to me. Yesterday they had "chip shop croquettes" amongst other things. Wasn't convinced by them but they do mix it up a bit. The mini pies and samosas are great as is the salad bar.
Those croquettes were bizarre. Vinegary stodge in breadcrumbs.
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