BS: Macaroni and Cheese

Subject: RE: BS: Macaroni and Cheese
From: Nemesis
Date: 13 Apr 03 - 09:17 PM

I do the white/cheese sauce version but always add a 1 tsp of dry mustard powder when making the roux. Sprinkle with a little Paprika before putting under the grill (broiler?)

And diced up fatty smoked bacon, fried up with a chopped fine Red onion (dry-fry together - the fat from the bacon is sufficent to cook the onion together with it) is lovely stirred in.

Bacon makes it fairly salty so, apart from the salt to cook the pasta with, don't add any more to the sauce.

Serve with vine-ripened tomato salad .. a little Olive oil and black pepper dressing

Subject: RE: BS: Macaroni and Cheese
From: Susan from California
Date: 14 Apr 03 - 10:27 PM

I go the white sauce route, medium, 2 cups of milk, and Tilamook Cheddar. On the top I sprinkle wheat germ. Yummy. Just the thing for a rainy April evening.

Subject: RE: BS: Macaroni and Cheese
From: GUEST,Sharon G
Date: 15 Apr 03 - 01:43 PM

Like several other posters-
I make macaroni and cheese with white sauce (melted butter & flour, whisk in the milk as described above), and lots of grated cheddar cheese. Don't leave the white sauce cheese mixture on the heat too long after it's melted- thicken the sauce first somewhat, then add the cheese.

My favorite new addition:   Mix in green chile salsa (like the Trader Joes fire roasted green chile salsa) for a really interesting variation.


My mom used to bake hers in the oven for about an hour, with breadcrumbs and tomatoes on it. I've never done that... I'm too busy to wait another hour for it to be ready!

Sharon

Subject: RE: BS: Macaroni and Cheese
From: GUEST,Peter from Essex
Date: 15 Apr 03 - 04:52 PM

I agree about adding some mustard to the roux. For cheese I use any good English Cheddar, Lancashire, Wensleydale or Carephilly. To turn into a meal to die for add a good quality pancetta.

With my cholesterol it is a meal to die for but my salmon and asparagus risotto is a heavenly substitute.

Subject: RE: BS: Macaroni and Cheese
From: Rick Fielding
Date: 15 Apr 03 - 06:29 PM

I've definitely got that white sauce covered now. I simply wasn't paying attention to the instructions of the folks who KNOW HOW!

Cheers

Rick

Subject: RE: BS: Macaroni and Cheese
From: GUEST,kimmers
Date: 15 Apr 03 - 09:39 PM

2 cups of medium white sauce, 2 cups (or a little more) of cubed cheese... I never bother to grate it. A little nutmeg is good; so is Worcestershire, or dry mustard. Mix with 1 pound cooked pasta; I use Ronzoni Penne Rigate. Extra cheese on top; bake at 350 till bubbly.

I sometimes add ripe cubed tomatoes, or leftover meats. Sliced-up hot dogs are fun; we called it M&C with polka dots!

This is the dish that I am trying to teach Beth to cook. Beth is our housemate who lives in the basement. She's 24 years old, a college student and Wal-Mart wage slave... and cannot cook anything except toast and Minute rice. She had to ask me how to microwave a potato. Oh, the pain. So far, I think I have taught her how to cube the cheese and stir the sauce.

Subject: RE: BS: Macaroni and Cheese
From: Stilly River Sage
Date: 15 Apr 03 - 09:51 PM

I taught my NYC roomie how to make Mac and Cheese from scratch many years ago. His mother approved--it meant he could at least cook one thing. My daughter seems to have some kind of bragging rights about it at her high school--we're the only family she knows who make it from scratch.

SRS

Subject: RE: BS: Macaroni and Cheese
From: GUEST,Nicklz
Date: 28 Oct 03 - 07:03 PM

My mother and grandmother made it from scratch and used New York State extra sharp cheddar, mixed it in a white sauce , and baked it til it was bubbly and browned around the edges.
Delicious.

Subject: RE: BS: Macaroni and Cheese
From: Stilly River Sage
Date: 28 Oct 03 - 09:21 PM

Maybe this thread will lure Rick Fielding to the computer. . . 'tis the time of year he usually participates in the cooking discussions.

Subject: RE: BS: Macaroni and Cheese
From: LadyJean
Date: 28 Oct 03 - 11:46 PM

I still have mom's copy of "The Joy of Cooking" and her recipe for baked macaroni and cheese. Layer good quality grated cheddar (NOT VELVEETA!!!!) over cooked maccaroni. Pour a milk, egg, and paprika batter over the whole thing, and bake. I put a little parmesan on the top.
NOW
Here is the secret to mega macaroni. Once it's baked, wrap up the casserole, and put it in the fridge for 24 hours. The maccaroni will soak up the cheese and spices, and the end result is sublime. Mom would make it 24 hours in advance, if company was expected, and reheat it for guests. Otherwise, we dined sparingly on the mac and cheese, knowing how much better it would be at lunch the next day.

Subject: RE: BS: Macaroni and Cheese
From: Frivolous Sal
Date: 29 Oct 03 - 03:39 AM

You all abviously (with the exception of the velveeta person) can make mac and cheese. I truly think the right cheese can make all the difference if you want magic.
I have also had the cheese separate when I made very large batches. I forgot what the chef I asked told me, and it is too late to wake him up. Now I make smaller batches.
I think gruyere adds something, as one of the 3-4 cheeses. I think my standard recipe (out of my head) is 1 c raw mac to 1 c white sauce to 8 oz. cheese. Yes on the onions (grated very fine, the mustard, the tabasco, sometimes the crumb topping, and, in my house with no kids, baby peas.
If I spare some Couger Gold for it (hard to do) I choose my recipe carefully and plan ahead.
My favorite tuna hot dish has cheese, green pepper, peas, pimento, celery, and cream of celery soup. It is truly wonderful, no matter how it sounds.

Subject: RE: BS: Macaroni and Cheese
From: mg
Date: 29 Oct 03 - 09:41 PM

nothing but nothing, makes for good macaroni and cheese like Velveeta..the finest of aged cheddar made by elves in the Alps...mozarella made by the pope himself...Wisconsin's finest..not even Tilamook...only Velveeta.

mg

Subject: RE: BS: Macaroni and Cheese
From: LadyJean
Date: 30 Oct 03 - 12:31 AM

I had a housemate, who loved my mac and cheese, but he was on an antidepressant called Parnate. Cheese is poison, literally, to anyone on Parnate, except for the stuff he called "Processed Canadian". What I'd do for him was put a couple of slabs of the plastic cheese on top of the cooked macaroni, and pour on the batter.
Eventually, he went on a different antidepressent, and ate grated cheddar again. He also ate "Processed Canadian", apparently, he liked the stuff.

Subject: RE: BS: Macaroni and Cheese
From: Uncle_DaveO
Date: 30 Oct 03 - 10:52 AM

Mary Garvey said "Velveeta"! Don't talk durrrrty!

Dave Oesterreich

Subject: RE: BS: Macaroni and Cheese
From: Rt Revd Sir jOhn from Hull
Date: 08 Dec 03 - 02:54 AM

waht does SWMBO MEAN?