"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-17-2005, 07:38 PM   #11
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanks for the recipe beau!!!! Looks wonderful.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-27-2005, 12:33 PM   #12
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
I can't get anywhere near mac and cheese for three months. I just thought i'd stop by this thread to express my resentment towards all of you.

"Is he talking to me?" Yes. I'm talking to you.
__________________

__________________
Mylegsbig is offline   Reply With Quote
Old 04-27-2005, 12:50 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
- sorry mylegsbig - you want me to put it in hiding for 3 months?
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-27-2005, 01:34 PM   #14
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Quote:
Originally Posted by kitchenelf
- sorry mylegsbig - you want me to put it in hiding for 3 months?
oh boy do i miss my mac and cheese..used to eat it 2x per week easily...

i would do it with Sea Shells....i would use 12 oz of sea shells make a roux with 4 tblspoon butter 4 tablespoon flour and add milk... then i would mix in a pound of velvetta cheese cubed....and 8 ounces of shredded white vermont sharp cheddar.... i would season with sea salt and fresh ground pepper, paprika, and add in one small clove of garlic.... serve with the sea shells al dente not cooked in the oven....oh boy
__________________
Mylegsbig is offline   Reply With Quote
Old 04-27-2005, 05:06 PM   #15
Senior Cook
 
chesterchippy's Avatar
 
Join Date: Sep 2004
Location: Chester, NH
Posts: 204
Now THAT sounds like a recipe worth printing.
__________________
chesterchippy is offline   Reply With Quote
Old 04-28-2005, 12:10 AM   #16
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Ya know, my stepfather's favorite mac and cheese was the stuff he grew up with as a kid. It was a baked casserole style dish made with government cheese. Now you have to remember that he was a kid back in the 1930's. Until the day he died, he loved the mac and cheese served in our town's hospital cafeteria. It was like the stuff he'd grown up with.

Me, I never was much of a fan of that style. It was too bland for my tastes. I like a good sharp cheddar, aged 5 years when I can get it. Shred it and mix with the creamy, and slightly salty Velveeta, and either some good fontina, or havarty to round it out. It must not be boiled when melted into the milk. No lumps thank you. Then, stir in the al dente elbow macaroni, add a dash or two of white pepper, and there you go.

I now use whole wheat pasta to replace the white stuff I used to use. It's still very good, just different.

I mentioned my stepfather to illustrate that our tastes often come from familiarity, from a comfortable place. My stepfather was a man I will admire well past this lifetime. And one day, I'm gonna have to make that caserole style mac and cheese to honor his memory. I bet it will taste very good on that day.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-29-2005, 12:17 PM   #17
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Another Version...

Macaroni With Blue Cheese Sauce

Ingredients

4 Cups Dried Macaroni
3 Cups Béchamel Sauce
Black Pepper
Dash Red Pepper Flakes
8 Ounces Gorgonzola Cheese
1 1/2 Cups Chopped Canned Tomatoes Drained


Heat the béchamel and gorgonzola together until the cheese has completely melted. Keep the sauce on low heat, and cook the pasta a minute or two less than the package instructions. Drain. Mix together the pasta with the sauce and chopped tomatoes. Season with the black pepper and red pepper flakes. Place the mixture in a buttered ovenproof
dish, and bake in a preheated oven for 25 minutes or until bubbly and golden.

Note: You could sprinkle some seasoned breadcrumbs which you have moistened with a little olive oil on top of this dish before baking.
__________________
Constance is offline   Reply With Quote
Old 04-30-2005, 05:39 PM   #18
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Mac and Cheese is one of those dishes that everyone has their own way of doing which is great! Here is my version for a glass baking dish about 13x9:

elbows, boiled
sharp cheddar cheese, sliced, 3/4 of a stick (cracker barrell)
american cheese, 1/2 pound
small can of corn
salsa (newmans hot or medium is good)
butter
milk

I just place a small layer of elbows first, then add salsa and corn, cheddar, american, milk, pats of butter. Repeat layers, ending with cheddar and american. Imporant to put the american under the cheddar because american cheese browns very fast, whereas cheddar melts nicely. I dont melt my cheese into a sauce. Bake at 350 degrees for about 30 minutes.
__________________
amber is offline   Reply With Quote
Old 04-30-2005, 09:26 PM   #19
Senior Cook
 
Join Date: Mar 2005
Posts: 204
kitchenelf, made your mac & cheese tonight, had fortina and montery jack in fridge and picked up some sharp cheddar. Came out super good, lots of rich creamy cheese sauce. Thanks for posting the recipe.
__________________

__________________
Lord, put your arms around my shoulder and your hand over my mouth.
Spice1133 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 09:00 AM.


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