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Author Topic: Mac'N'Cheese  (Read 26848 times)
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baileyman
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« 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. 

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

4 different cheeses and then finish with tuffle oil (or truffles)
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« 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
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Daniel De Kok
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« 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.
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Steven

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« 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.
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Steven Cangemi
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« 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:

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« 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. :/
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Daniel De Kok
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« Reply #27 on: Oct 17, 2012, 06:55AM »

:D
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« 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.
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« 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?
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« Reply #30 on: Oct 18, 2012, 12:38PM »

it's pretty difficult for flour and water to go "off", even without preservatives.
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Daniel De Kok
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« 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.
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« 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!
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« 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!
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« 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!
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« 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.
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djdekok

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« 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.
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Daniel De Kok
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« 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
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Will Hess
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« 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.
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Will Hess
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« 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!"
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