Welcome, Guest. Please login or register.

Login with username, password and session length

 
Advanced search

1087334 Posts in 72018 Topics- by 19243 Members - Latest Member: CABurton159
Jump to:  
Pages: 1 2 3 [All]   Go Down
Print
Author Topic: Mac'N'Cheese  (Read 27075 times)
0 Members and 1 Guest are viewing this topic.
BariTrom
worst speller

*
Offline Offline

Location: New Mexico(USA)
Joined: Nov 2, 2006
Posts: 3397
"why?"


View Profile
« on: Dec 10, 2006, 02:02PM »

Yummy :D I love Macaroni and Cheese Good! Who has some good recipes for it?
Logged

Gemma: band geek (w/o the band) cartoonist
*NM AllStateBand: 2007;2008,1st chair
in the mean time...in between time...
DanJaffe
« Reply #1 on: Dec 10, 2006, 02:10PM »

first you boil up some macaroni. drain the pot, and stir in some cheese. if you want to get real fancy, put some heated milk in the pot too. makes it all the creamier.
Logged
Tom Webb

*
Offline Offline

Location: London, Ontario, Canada
Joined: Apr 5, 2005
Posts: 534

View Profile
« Reply #2 on: Dec 10, 2006, 02:13PM »

I quite enjoyed this recipe however I omitted the processed cheese as I cannot stand it, plus it already had four types of cheese which add a lot of flavour.

http://allrecipes.com/Recipe/Four-Cheese-Macaroni/Detail.aspx
Logged
woulverine
Defender of the Pav

*
Offline Offline

Location: Auckland, New Zealand
Joined: Oct 11, 2005
Posts: 3997
"That shouldnt be there"


View Profile
« Reply #3 on: Dec 10, 2006, 04:43PM »

Maybe we need a new Child board in here for recipes  :D
Logged

Ian Wiley

Trombone, Manukau City Concert Band
SLewis

*
Offline Offline

Location: Sulphur, LA, US
Joined: Mar 13, 2001
Posts: 1963

View Profile
« Reply #4 on: Dec 10, 2006, 07:04PM »

Super mac'and cheese, from a box, with evaporated milk instead of regular milk!

my mom always made macaroni and cheese with boiled shell pasta, evaporated milk, cheddar cheese, and with paprika sprinkled on top.  Bake it, in a casserole dish, for 45 minutes until it is brown and a little crispy, .  Serve with spinach and pickled beets.
 
I like the cheese flavor of the mixes. 
 
I heard of the students who ate it all month long for supper.  They economised to afford their cigarettes, so they would make the mix with water at the end of the month.  Echh.   
Logged

If hummingbirds were the size of crows,
it wouldn't be safe to go in the woods.
-Ogden Nash
prototypedenNIS
Shameless

*
Offline Offline

Location: Winnipeg, Manitoba
Joined: Mar 3, 2003
Posts: 9561

View Profile
« Reply #5 on: Dec 10, 2006, 11:29PM »

replace the butter with CheezWhiz.

It's what you add to your cheap imitation KD that makes it good. 
  • Hot sauce
  • barbecue sauce
  • different meats (ground beef, hotdogs, spam, corned beef, cold cuts).
  • Parmesan is like MSG, it makes everything taste better so add some of that.
  • Don't microwave it unless you have to... tastes better from the stovetop.
  • Veggies (frozen mix varieties work well like peas, carrot cubes, corn, green beans)
  • Add extra cheese powder, you can buy it in bulk.
  • Haven't tried MSG, but it also, like parmesan, makes everything taste better... heck it makes Ramen noodles consumable...
  • I suppose tofu would work... (I'm thinking of a Far Side comic with Tofu gazelle, but can't find the image)
  • real cheese is always a plus
Logged

denNIS
BWarner
Formerly Phantom_Boner

*
Offline Offline

Location: Fort Walton Beach, FL
Joined: Dec 9, 2003
Posts: 2308
"Once more, this time with feeling."


View Profile
« Reply #6 on: Dec 11, 2006, 12:38AM »

replace the butter with CheezWhiz.

It's what you add to your cheap imitation KD that makes it good. 
  • Hot sauce
  • barbecue sauce
  • different meats (ground beef, hotdogs, spam, corned beef, cold cuts).
  • Parmesan is like MSG, it makes everything taste better so add some of that.
  • Don't microwave it unless you have to... tastes better from the stovetop.
  • Veggies (frozen mix varieties work well like peas, carrot cubes, corn, green beans)
  • Add extra cheese powder, you can buy it in bulk.
  • Haven't tried MSG, but it also, like parmesan, makes everything taste better... heck it makes Ramen noodles consumable...
  • I suppose tofu would work... (I'm thinking of a Far Side comic with Tofu gazelle, but can't find the image)
  • real cheese is always a plus

i have to say, the best condiment EVER (and thats not something is say lightly) (plus, this is exculding staples like butter, garlic, and jack daniels bbq sauce) is tabasco's new chipolte sauce.  good on everything, from mac n cheese to tomato soup to chicken to quesadillas to salsa.  my brother tried it on vanilla ice cream... i didnt go that far, so theres no definitive answer there...
Logged

Brian Warner
RedHotMama
She Who Must Be Obeyed

*
*
Offline Offline

Location: Luton, UK
Joined: Aug 22, 2000
Posts: 32931
"Forum Administrator"


View Profile WWW
« Reply #7 on: Dec 11, 2006, 01:35AM »

Maybe we need a new Child board in here for recipes  :D

This has been suggested. I'll look into it.
Logged

Christine (red hot - that's what!)
christine.woodcock@gmail.com
In vodka veritas
BariTrom
worst speller

*
Offline Offline

Location: New Mexico(USA)
Joined: Nov 2, 2006
Posts: 3397
"why?"


View Profile
« Reply #8 on: Dec 11, 2006, 02:20PM »

Yummy :D Usually all I do is boil some noodles, then add in some butter and cheese.
Logged

Gemma: band geek (w/o the band) cartoonist
*NM AllStateBand: 2007;2008,1st chair
in the mean time...in between time...
Precious
Omar the Tent Maker

*
Offline Offline

Location: Behind a sewing machine
Joined: Mar 29, 2004
Posts: 3296

View Profile
« Reply #9 on: Dec 11, 2006, 02:38PM »

One of my aunts makes the best home made mac n cheese ever.  She takes the pasta shells (the little ones) and smothers them in velveeta and milk.  A sinful pleasure for the lactose intolerant, but I'll pay the piper to have her mac n cheese.

We do strange things to mac n cheese around here.

We've added hamburger, diced tomatoes, corn, peas, salsa, cream of mushroom soup, sauted mushrooms alone (sauted in red wine, tarragon vinegar, and butter), ground turkey, and parmesian, but not all at the same time. 

Shorty asked just a little while ago for the "Hamburger, diced tomatoes, and corn" version for supper tonight.

Because of my lactose issue, I've learned to make mac n cheese with mayo instead of milk (just add some water to make it a little runny), but you have to *really* like mayo before you will eat it this way.  It comes out more creamy and with a little sweeter flavor (do NOT use Silk Vanilla to make your mac n cheese!!!), but I've gotten used to it.
Logged

Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming -- WOW--What a Ride!
Thomas Matta

*
Offline Offline

Location: Chicago
Joined: Feb 12, 2005
Posts: 7150

View Profile WWW
« Reply #10 on: Dec 11, 2006, 04:52PM »

- good cheese(s)

- al dente pasta

- heavy cream

- lots of real butter

- lots of fresh cracked pepper

- salt to taste

Logged

Thomas Matta
Associate Professor of Jazz Studies, DePaul University
www.tommattabigband.com
BariTrom
worst speller

*
Offline Offline

Location: New Mexico(USA)
Joined: Nov 2, 2006
Posts: 3397
"why?"


View Profile
« Reply #11 on: Dec 15, 2006, 07:17PM »

YUM :D I've been exspearmenting with random ingredients to my mac'n'cheese(throwing in random stuff from around the kitchen), and the one I just did actually tasted good Amazed it had:
-Maceronie noodles
-Cheddar Cheese
-Mozzarella cheese
-Parmesan cheese
-salt
-garlic
-butter
-milk
Logged

Gemma: band geek (w/o the band) cartoonist
*NM AllStateBand: 2007;2008,1st chair
in the mean time...in between time...
UGAbone4evr
RedNeck/Bass Trombonist

*
Offline Offline

Location: Athens, GA, USA
Joined: Dec 21, 2000
Posts: 2841
"That guy..."


View Profile WWW
« Reply #12 on: Dec 15, 2006, 07:29PM »

Something I'm actually fond of is making the mac'n'cheese like normal, then mixing in tuna.  It has a tendancy to be really dry if you add in the tuna after you mix the cheese in...if you put the tuna in before the cheese it all mixes nicely.  Something that also works is just boiling the noodles (leave out cheese), mixing with tuna and mayo, and then I find that paprika or cayanne pepper adds a nice little kick to it.
Logged

Heath Williams
Bachelor of Music, UGA Class of 2010
Phi Mu Alpha - Epsilon Lambda Spring '06
ATA President
The Sheriff
*
Offline Offline

Location: Chicago
Joined: Sep 10, 2006
Posts: 878

View Profile
« Reply #13 on: Dec 15, 2006, 07:40PM »

I make a basic white sauce with flour and butter (roux), milk, and slowly add the cheese of my choice 'til it gets to the right consistency. Then add a small amount of yellow mustard and then onto some very al dente German egg noodles. Coarse ground black pepper and enjoy.
Logged

Scott Bentall-Freelance
No pressure=No sound=No gigs
---------------------------------------------
Lawler .500 bore
Kanstul 1606 (prototype)
Williams 6 (Bob)
1935 Williams "L" Arrowhead
Conn 71H
prototypedenNIS
Shameless

*
Offline Offline

Location: Winnipeg, Manitoba
Joined: Mar 3, 2003
Posts: 9561

View Profile
« Reply #14 on: Dec 16, 2006, 11:05AM »

...Something that also works is just boiling the noodles (leave out cheese), mixing with tuna and mayo...
Quote
(to Undercover Brother)
Smart Brother: If you're going to fit in to white America, you're gonna have to learn to like MAYONNAISE!
Logged

denNIS
Dukesboneman

*
Offline Offline

Location: Sarasota, Fl
Joined: Nov 24, 2003
Posts: 1445

View Profile
« Reply #15 on: Oct 08, 2012, 05:09PM »

The Best recipe I`ve found is in my mother`s old Betty Crocker cookbook from the early `60`s. I just spice it up with splitting the cheese up with 1/2 chedder and 1/2 spicy Buffalo wing cheese (hot). Crumble some cheese-it`s on top before baking.
Logged

“Where words leave off, music begins.”
― Heinrich Heine
Full Pedal Trombonist

*
Offline Offline

Location:
Joined: Jun 16, 2009
Posts: 2983

View Profile
« Reply #16 on: Oct 08, 2012, 11:52PM »

I start off with standard mac n cheese then add whatever sounds good. Usually ground beef or turkey, chili powder or some spicy ( very spicy ) spices, parmesan is always good, diced peppers ( I enjoy jalapeno ), then cracked black pepper galore!
Logged

We don't just embrace insanity here, we feel it up, french kiss it and then buy it a drink.
djdekok

*
Offline Offline

Location: Norristown PA
Joined: Sep 25, 2001
Posts: 4124
"Monsters Eat Whiny Children"


View Profile WWW
« Reply #17 on: Oct 13, 2012, 03:27PM »

I use a recipe from the (University of) Michigan League cookbook, a tome from about 30 years ago when they still had their own food service.  They'd have "international nights" which were very well attended from what I understand.  It's also still home to major University events, wedding receptions, etc.

ANYWAY:

There's a recipe called "take 6" spaghetti (named after the jazz gospel vocal group--Cedric Dent, formerly of Take 6, attended U-M when I was there) and the recipe calls for a half cup each of six different cheeses that are mixed with melted butter, paprika, liquid smoke (!) and added to cooked pasta.  My family loves it but I don't make it too often.  It's kinda rich, don'tcha know...
Logged

Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
RedHotMama
She Who Must Be Obeyed

*
*
Offline Offline

Location: Luton, UK
Joined: Aug 22, 2000
Posts: 32931
"Forum Administrator"


View Profile WWW
« Reply #18 on: Oct 15, 2012, 08:04AM »

I've been avoiding this subject because I thought it was about Big Mac burgers! I'll now start to read it more carefully. Has anyone yet described how to cook spaghetti properly?
Logged

Christine (red hot - that's what!)
christine.woodcock@gmail.com
In vodka veritas
djdekok

*
Offline Offline

Location: Norristown PA
Joined: Sep 25, 2001
Posts: 4124
"Monsters Eat Whiny Children"


View Profile WWW
« Reply #19 on: Oct 15, 2012, 06:18PM »

Believe it or not, I have a Go To pasta for mac and cheese--Barilla Pipettes, a stubby elbow mac with ridges on the outside.  Catches cheese sauce like you wouldn't believe.  I won't use anything else.
Logged

Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
baileyman
*
Offline Offline

Location: Danvers, MA
Joined: Jan 18, 2007
Posts: 2050

View Profile
« Reply #20 on: Oct 15, 2012, 07:01PM »

I made some tonight for the kids.  One box used to do it, but now they're up to two boxes, and I fear, at $1.25 per store-brand box they may soon be up to three, son in xc and track, daughters in soccer and more.  I'll need a new pot for three.  Oh, wait, there's a good excuse for a new pot!

Well, they like it past al dente, kid gooey I call it.  Then, I get them with a good dribble of olive oil (they need the fat), then a splash of skim milk and, and, and...the POWDER!  Yeah, that's what they really want. 

Then it's done.  They don't like anything fancy. 

I make them salad or fruit to go with it because otherwise everything they eat would be the functional equivalent of pizza. 

Logged
sowilson
*
Offline Offline

Location:
Joined: Mar 8, 2012
Posts: 158

View Profile
« Reply #21 on: Oct 16, 2012, 07:38AM »

4 different cheeses and then finish with tuffle oil (or truffles)
Logged
djdekok

*
Offline Offline

Location: Norristown PA
Joined: Sep 25, 2001
Posts: 4124
"Monsters Eat Whiny Children"


View Profile WWW
« Reply #22 on: Oct 16, 2012, 08:12AM »

4 different cheeses and then finish with tuffle oil (or truffles)
I hear truffle oil is tasty!  :D
Logged

Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
BiggieSmalls

*
Offline Offline

Location: "Home is where the horn is"
Joined: Mar 18, 2009
Posts: 338
"Visit my studio in Santa Fe, NM!"


View Profile WWW
« Reply #23 on: Oct 16, 2012, 10:21AM »

Quote
Posted by: Thomas Matta

- good cheese(s)

- al dente pasta

- heavy cream

- lots of real butter

- lots of fresh cracked pepper

- salt to taste

Using this excellent recipe, add chopped roasted Hatch or Anahiem green chile (fresh roasted, canned, or Bueno frozen brand) and crumbled bacon, then bake in a shallow ceramic or Pyrex dish until golden brown. This is a classic side dish served at Coyote Cafe in Santa Fe.
Logged

"If the fool would persist in his folly he would become wise."- William Blake

"Inspiration is for amateurs. The rest of us just show up for work."- Chuck Close
Steven

*
Offline Offline

Location: Bonistan, New York
Joined: Dec 12, 2007
Posts: 2324

View Profile
« Reply #24 on: Oct 16, 2012, 11:37AM »

I've been avoiding this subject because I thought it was about Big Mac burgers! I'll now start to read it more carefully. Has anyone yet described how to cook spaghetti properly?

Is there an improper way to cook spaghetti?  Use a large pot with plenty of water.
Logged

Steven Cangemi
RedHotMama
She Who Must Be Obeyed

*
*
Offline Offline

Location: Luton, UK
Joined: Aug 22, 2000
Posts: 32931
"Forum Administrator"


View Profile WWW
« Reply #25 on: Oct 17, 2012, 02:57AM »

Is there an improper way to cook spaghetti? 

I don't know. I've never cooked spaghetti.... :shuffle:

Logged

Christine (red hot - that's what!)
christine.woodcock@gmail.com
In vodka veritas
djdekok

*
Offline Offline

Location: Norristown PA
Joined: Sep 25, 2001
Posts: 4124
"Monsters Eat Whiny Children"


View Profile WWW
« Reply #26 on: Oct 17, 2012, 05:36AM »

I don't know. I've never cooked spaghetti.... :shuffle:


How can you call yourself an American having never cooked spag...oh. what? That's different...Neeeeeever miiiind. :/
Logged

Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
RedHotMama
She Who Must Be Obeyed

*
*
Offline Offline

Location: Luton, UK
Joined: Aug 22, 2000
Posts: 32931
"Forum Administrator"


View Profile WWW
« Reply #27 on: Oct 17, 2012, 06:55AM »

:D
Logged

Christine (red hot - that's what!)
christine.woodcock@gmail.com
In vodka veritas
WaltTrombone
Former Titler of Teh Bick!

*
Offline Offline

Location: Garrison, NY
Joined: Feb 26, 2004
Posts: 8850
"Ein Prosit, ein Prosit, der Gemütlichkeit!"


View Profile WWW
« Reply #28 on: Oct 17, 2012, 10:39AM »

For RHM-

Spaghetti, or any other type of pasta, needs lots of room to swim. I use a 10 quart stockpot, filled maybe 2/3 of the way with clear, cold water. Add salt to the water, about 1-3 tablespoons, and bring to a boil. Add your spaghetti to the boiling water, stir gently until the spaghetti are submersed and un-clumped, and cook until the pasta is just barely chewy (al dente). Keep half an eye on the pot as it's cooking, so that it doesn't boil over. Some folks say that a drop or two of cooking oil in with the water will keep it from boiling over,  but that's not true.

For the sauce, you're on your own, but, when I was but a wee lad, I liked it with butter and some grated parmesan cheese.
Logged

Walter Barrett
http://www.walterbarrett.com/
Yamaha Artist/Clinician
Alto, Tenor, Bass Trombones
Bass Trumpet
Euphonium, Tuba
RedHotMama
She Who Must Be Obeyed

*
*
Offline Offline

Location: Luton, UK
Joined: Aug 22, 2000
Posts: 32931
"Forum Administrator"


View Profile WWW
« Reply #29 on: Oct 18, 2012, 03:04AM »

Aha! Thanks, Walt! I do have a pack of spaghetti in the cupboard, but I suspect it's been there a while. I'll have a look at its "best before" date.... Eeek! Mind you, I don't suppose it goes off.... does it?
Logged

Christine (red hot - that's what!)
christine.woodcock@gmail.com
In vodka veritas
djdekok

*
Offline Offline

Location: Norristown PA
Joined: Sep 25, 2001
Posts: 4124
"Monsters Eat Whiny Children"


View Profile WWW
« Reply #30 on: Oct 18, 2012, 12:38PM »

it's pretty difficult for flour and water to go "off", even without preservatives.
Logged

Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
abuczek1

*
Offline Offline

Location: Michigan
Joined: Apr 12, 2010
Posts: 104

View Profile
« Reply #31 on: Oct 25, 2012, 02:49PM »

A homemade spin idea:

Elbow noodles, cottage cheese, cheddar, mozzarella & jack cheeses, bacon..

Sounds.... ohhhhh so good.
Logged

MM, University of Michigan
BM, Western Michigan (14)
Ch1k3n
*
Offline Offline

Location:
Joined: Nov 30, 2010
Posts: 221

View Profile
« Reply #32 on: Oct 25, 2012, 08:45PM »

Add ground beef to your mac and cheese and it doesn't matter what it's made of, it'll taste good!
Logged
Full Pedal Trombonist

*
Offline Offline

Location:
Joined: Jun 16, 2009
Posts: 2983

View Profile
« Reply #33 on: Oct 25, 2012, 09:10PM »

Add ground beef to your mac and cheese and it doesn't matter what it's made of, it'll taste good!

 Good! Good! Good!
Logged

We don't just embrace insanity here, we feel it up, french kiss it and then buy it a drink.
Stretch Longarm
old enough to know better

*
Offline Offline

Location: Washington
Joined: Feb 10, 2004
Posts: 3817

View Profile
« Reply #34 on: Oct 26, 2012, 09:53AM »

Mac & Cheese ("Kraft Dinner" in Canada):

boil noodles for 9 minutes (near sea level).
premix the powdered sauce mix with plain yogurt instead of milk - gives a little zip to it.
pan grill some prosciutto, peppers, whatever veggies strike your fancy, adding some cherry tomatoes when the other veggies are almost done.
mix the sauce into the drained noodles.
fold in the grilled stuff.
top with grated parmesian cheese.
spice with pepper, or such. my favorite is Tabasco jalepeno green chile sauce!
Logged

trombone airflow is 360 degrees. Think about it.
jnoxon

*
Offline Offline

Location: California
Joined: Aug 25, 2004
Posts: 925

View Profile
« Reply #35 on: Jun 03, 2015, 05:40PM »

This a recipe from Lawreys Prime Rib here in Los Angeles. It was published in the LA Times a few months ago. This is without a doubt the best Mac N Cheese I have ever flopped a lip over! Its a little time consuming but well worth doing!!

1 large bay leaf

4 3/4 cups milk

1 cup (2 sticks) plus 1 tablespoon butter, diced

3/4 cup plus 2 tablespoons flour

2 teaspoons kosher salt

Pinch cayenne pepper

4 3/4 cups plus 1½ cups grated cheddar cheese, divided

1 1/4 cups heavy cream

2 pounds penne pasta

1 1/2 cups shredded Parmesan cheese

1. Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.

2. Place the peppercorns, thyme and bay leaf in a small piece of cheesecloth or coffee filter, and tie together to make a sachet. In a large saucepan, place the milk and sachet and bring to a simmer over low heat, careful not to boil. Remove from heat.

3. While the milk is heating, in a medium, heavy-bottomed pot, melt the butter over medium-low heat, careful not to brown. Reduce the heat to low and whisk in the flour to form a roux. Stir the roux occasionally for 5 minutes, watching that it does not stick to the base of the pot.

4. Slowly whisk in one-fourth of the milk to form a paste. Slowly whisk in the rest of the milk and the sachet, and season with the 2 teaspoons salt and cayenne pepper. Increase the heat to medium and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.

5. Remove from heat and stir in 4¾ cups cheese and cream until the cheese is fully melted and the sauce is smooth. This makes a scant 2 quarts cheese sauce. Remove and discard the sachet, and set aside.

6. While the cheese sauce is cooking, make the pasta. In the large pot of salted boiling water, cook the penne to very al dente, about 7 minutes (the pasta will continue cooking as it bakes). Drain the pasta and cool under running water.

7. Place the pasta in a large bowl, and toss with the cheese sauce. Pour the pasta and cheese sauce into a greased 13-by-9-inch baking dish. Sprinkle over the remaining 1½ cups cheddar cheese and the parmesan cheese. Bake until the cheese topping is melted and lightly colored, 15 to 20 minutes. Cool slightly before serving.
Logged

Williams Horns since 1969! Model 4, 6, 7, 8, 9, 10 Multiples of each...
djdekok

*
Offline Offline

Location: Norristown PA
Joined: Sep 25, 2001
Posts: 4124
"Monsters Eat Whiny Children"


View Profile WWW
« Reply #36 on: Jun 04, 2015, 09:22AM »

I have a recipe from the (University of) Michigan League Cookbook which calls for six kinds of cheese, called Take Six Spaghetti. I can't confirm whether it's named after the a capella group (Cedric Dent was a student there in the early 1980's; we shared a student mailbox--my brush with fame LOL). I'll post it when I get home tonight.  It is the most gooey, buttery, heart-stoppingly good recipe I've ever seen.
Logged

Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
Euphoni

*
Offline Offline

Location: New Orleans
Joined: Oct 24, 2013
Posts: 112

View Profile WWW
« Reply #37 on: Jun 04, 2015, 09:40AM »

I hear truffle oil is tasty!  :D

It is good, especially sprinkled on french fries with parmesan cheese!!  They use a lot of synthetic truffle oil these days in restaurants, which has more aftertaste.


Regarding MacnCheese, it's super easy:

-Boil noodles
-Make a (LOT of) cheese sauce (béchamel)
-Mix
-Top with more cheese
-Bake just to melt cheese

Also know a couple important things about making a great macncheese:

-LOTS of cheese sauce
-You can use whatever cheese you want, but I think you HAVE to have some AMERICAN cheese, with a predominant amount of cheddar cheese base.
-Salt the noodles and sauce... nobody likes bland mac n cheese
Logged

Will Hess
Freelance Trombonist - New Orleans
-----------
http://euphon1.wix.com/willhess
Euphoni

*
Offline Offline

Location: New Orleans
Joined: Oct 24, 2013
Posts: 112

View Profile WWW
« Reply #38 on: Jun 04, 2015, 09:52AM »

Using this excellent recipe, add chopped roasted Hatch or Anahiem green chile (fresh roasted, canned, or Bueno frozen brand) and crumbled bacon, then bake in a shallow ceramic or Pyrex dish until golden brown. This is a classic side dish served at Coyote Cafe in Santa Fe.

Some good looking recipes so far.. but Mac with green chile and bacon!!! OMG That sounds amazing to me.  Guess it's time to take one of my bags of green chile out the freezer.
Logged

Will Hess
Freelance Trombonist - New Orleans
-----------
http://euphon1.wix.com/willhess
B0B
*
Offline Offline

Location:
Joined: Jun 27, 2008
Posts: 5662

View Profile
« Reply #39 on: Jun 08, 2015, 04:30PM »

I generally just make the cheese sauce whisking together flour, milk, and butter - add smoked salt, pepper, bacon, paprika, and a couple dashes of hot sauce, and then put in a nice blend of cheeses. Maybe an egg if I want to cover with cheese and bake. Otherwise, toss heavily with noodles and serve. Easy Peasy and never gotten anything but "oh, this is good!"
Logged
salsabone
*
Offline Offline

Location: Bear, Delaware
Joined: Sep 22, 2003
Posts: 968

View Profile
« Reply #40 on: Jun 09, 2015, 05:22PM »

RHM - I understand your plight!!  My mother, who was born in Belfast in 1937 had never had spaghetti until her 2nd year here in the US in 1962 when a fellow piano tuner invited her and my father(the other piano tuner) to dinner and served it to them! She then went on to figure out her own homemade sauce recipe.  it still works for me!
Logged

Go for the The Topper you wimps!!!
BiggieSmalls

*
Offline Offline

Location: "Home is where the horn is"
Joined: Mar 18, 2009
Posts: 338
"Visit my studio in Santa Fe, NM!"


View Profile WWW
« Reply #41 on: Jul 26, 2015, 09:39AM »

For any mac & cheese lovers who live in or near (or will be visiting) Albuquerque, NM, or San Luis Obispo, CA, in August, there are gourmet Mac & Cheese Festivals in both places:

http://www.themacandcheesefest.com/
Logged

"If the fool would persist in his folly he would become wise."- William Blake

"Inspiration is for amateurs. The rest of us just show up for work."- Chuck Close
Paul Martin
*
Offline Offline

Location: Chicago, IL
Joined: Oct 24, 2002
Posts: 2548

View Profile
« Reply #42 on: Sep 02, 2015, 03:12PM »

I generally just make the cheese sauce whisking together flour, milk, and butter - add smoked salt, pepper, bacon, paprika, and a couple dashes of hot sauce, and then put in a nice blend of cheeses. Maybe an egg if I want to cover with cheese and bake. Otherwise, toss heavily with noodles and serve. Easy Peasy and never gotten anything but "oh, this is good!"


This is more-or-less my family's recipe, I also cook the noodles in vegetable bouillon, add Old Bay seafood spice and either lobster or crab meat, mix noodles and sauce in a casserole dish which creates a lot of surface area (love those crunchy bits, sprinkle hard cheddar on top, and then bake the whole sucker @ 350 F for 30 minutes or so (It's already all cooked, it's just getting a certain crunchiness to the noodles).
Logged
Pages: 1 2 3 [All]   Go Up
Print
Jump to: