"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 12-29-2009, 10:13 AM   #61
Head Chef
 
Join Date: Dec 2008
Posts: 2,300

yep.
__________________

__________________

Wyogal is offline   Reply With Quote
Old 12-29-2009, 11:27 AM   #62
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
Quote:
Originally Posted by janetto View Post
..........We have spent 36 years trying to make the perfect Mac & Cheese and still haven't found it. Maybe there isn't one! ...........

Heck - trying is half the fun :)
__________________

__________________
Janet H is offline   Reply With Quote
Old 12-29-2009, 11:41 AM   #63
Assistant Cook
 
Join Date: Dec 2009
Location: Inthe Cosmos (body is in Memphis)
Posts: 7
"Oink, Oink!" I'll second that (she says with a cheesy grin).
__________________
janetto is offline   Reply With Quote
Old 12-29-2009, 02:59 PM   #64
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,487
i make mac and cheese with the white sauce to which i add cabot extremely sharp cheddar cheese shredded, shredded swiss, the kraft 4 cheese shredded blend, hot sauce, beer and cooked pasta shells. (it tastes a bit like fondue) i have never topped and baked.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 12-29-2009, 05:01 PM   #65
Assistant Cook
 
Join Date: Dec 2009
Location: Lancaster PA
Posts: 12
I use the recipe "Mac and Cheese with Quattro Formaggi" in the Silver Palette Good Times Cookbook. I omit the mozzarella (too stringy) and replace most of the cheeses with Vermont cheddar. It's delicious.
__________________
blueheron is offline   Reply With Quote
Old 05-17-2012, 09:27 PM   #66
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
So ever since this eating thingy started I have been wanting to make Mac and Cheese. Well, I finally have my appetite back. In fact I had a big dish of Pasta for breakfast. My family loves Italian style Mac and Cheese. That is with tomatoes. I break up the tomatoes and use the juice for some of the liquid for the bechamel sauce. The rest is the standard milk, butter and flour.

My supermarket puts the cold cut ends out for sale at a reduced price per pound. I always try to grab a couple of packages of cheese ends. They are mixed cheeses. One package could contain Swiss, Sharp Cheddar, Provolone, some sliced, some not. Just chunks. These packages are perfect for calzones.

I also have a large bag of frozen fresh bread crumbs in the freezer. Need to use them up.

So I get all the ingredients together on the counter, and put on the large pot of water. One thing was missing. The casserole size macaroni. I didn't have any on hand. So Son #1 will have to pick up a pound of it tomorrow. But tonight I will make the sauce.

Well, at least I am back to cooking. The next item on my list are cinnamon rolls for Son #1. I guess I should make some for my daughter and her family. My granddaughter had surgerey yesterday and is very sore today. I think some cinnamon rolls will just be the right thing to cheer her up.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-18-2012, 04:17 PM   #67
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
So I made the sauce. There was a large chunk of Swiss cheese in the ends. I had waaay to much cheese for the sauce, so I mixed the rest with the dried fresh bread crumbs. I didn't realize that the last chunk I grated was Swiss. It melted beautifully in the sauce, so stringy and created a beautiful topping with the bread crumbs. I had too much bread crumbs, so the surplus went into the freezer for another day.

I never use store bought bread crumbs anymore. The fresh ones have so much flavor. Son #1 is very happy. He would have liked more dry mustard in it though. He forgets I have to eat this also.

Tonight the starter and dough for the cinnamon rolls.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.