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Old 11-01-2010, 03:25 PM   #1
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Dor's Baked Mac and Cheese

I never got the hang of good baked M&C until my sister turned me on to her version.

1 stick of butter
salt and pepper to taste
about 2/3 cup of flour
2 cups (about) milk
Blend this in a blender - all the butter may rise to the top but you can keep blending it as you go along


Cook almost all of a box of macaroni (about 3/4).

then layer in a 13 x 9 pan (glass preferred):
milk mixture
pasta
cheese
repeat layers

Bake at 375 (maybe 30 minutes - you may have to keep an eye on it)

Note: I try to do layers but end up just mooshing it all together. It's fine that way.

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Old 11-01-2010, 03:58 PM   #2
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Huh. I never would have thought to try it that way. Works does it?
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Old 11-01-2010, 04:01 PM   #3
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OH yeah. Doesn't hurt to sprinkle a bit more cheese top before shoving it into the oven. But that rarely hurts any recipe, now does it?
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Old 11-01-2010, 04:03 PM   #4
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A little extra cheese never hurt anyone, but the lactose intolerant. Good thing I don't have that problem.

Sounds yummy, copied and pasted.
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Old 11-01-2010, 04:06 PM   #5
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I think it's the blender action that gives it that good gooshy texture that one wants in M&C
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Old 11-01-2010, 04:08 PM   #6
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Sounds delicious. I like the layering concept. I've never made a GOOD batch of homemade mac n cheese but I will give this one a shot this week. Thanks for posting!
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Old 11-03-2010, 04:12 PM   #7
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Is this a one pound box or two pound box? I want to try it.
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Old 11-03-2010, 04:16 PM   #8
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the one pounder.
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Old 11-03-2010, 07:33 PM   #9
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I don't see the amount, or kind of grated cheese to use for this ratio of ingredients?
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Old 11-03-2010, 07:42 PM   #10
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I receive a box of "commodities" every month. This includes a 2# block of low-fat American cheese. Since they also give me elbow macaroni, I usually make at least 1 casserole size batch using a cup of macaroni and lots of cheese.

I use a can of cream soup, celery, chicken, or mushroom to melt the cheese in then I add the one ingredient that makes it taste good, 1/2 cup of grated Parmesan cheese.

Because the American cheese is so bland, especially low-fat, the Parmesan adds that much needed bite.

I'd prefer to make it with nice cheddar, but cheese is expensive and this stuff is free.

I'll be making some tomorrow to go with the pork chili I made today, and this time I'll have some Asiago to add instead. I bought the Asiago to go in the Mushroom Gratin by LPBeier and the Asiago was very strong. I bet it will make a great mac & cheese add-in.
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Dor's Baked Mac and Cheese I never got the hang of good baked M&C until my sister turned me on to her version. 1 stick of butter salt and pepper to taste about 2/3 cup of flour 2 cups (about) milk Blend this in a blender - all the butter may rise to the top but you can keep blending it as you go along Cook almost all of a box of macaroni (about 3/4). then layer in a 13 x 9 pan (glass preferred): milk mixture pasta cheese repeat layers Bake at 375 (maybe 30 minutes - you may have to keep an eye on it) [I]Note: I try to do layers but end up just mooshing it all together. It's fine that way.[/I] 3 stars 1 reviews
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