Former member Posted December 18, 2013 Share #1 Posted December 18, 2013 Do you have a great recipe for Mac-n-cheese? Please post it here. citymouse/dirty hip, and Tude have a great recipe, but I can't find it now. Link to comment Share on other sites More sharing options...
Nate Posted December 18, 2013 Share #2 Posted December 18, 2013 1. take pile of macaroni 2.place in casserole dish 3.cover with cheese 4.bake at 450F until smoldering 5.chuck in trash, casserole dish and all 6. order a boli from Al's Link to comment Share on other sites More sharing options...
Former member Posted December 18, 2013 Author Share #3 Posted December 18, 2013 1. take pile of macaroni 2.place in casserole dish 3.cover with cheese 4.bake at 450F until smoldering 5.chuck in trash, casserole dish and all 6. order a boli from Al'sThank you You've been as helpful as I expected you to be. ;) Link to comment Share on other sites More sharing options...
Nate Posted December 18, 2013 Share #4 Posted December 18, 2013 Al's has some pretty good bolis Link to comment Share on other sites More sharing options...
Mr. Silly Posted December 18, 2013 Share #5 Posted December 18, 2013 A suggestion so nice I gave it twice. Link to comment Share on other sites More sharing options...
Former member Posted December 18, 2013 Author Share #6 Posted December 18, 2013 A suggestion so nice I gave it twice.Thank you for posting. The most obvious response gets even better the second time. Link to comment Share on other sites More sharing options...
Mr. Silly Posted December 18, 2013 Share #7 Posted December 18, 2013 You could go big and go with Please note that it is name brand, deluxe and sharp cheddar. That might be a lot for and adult who lives with his mommy and daddy. Link to comment Share on other sites More sharing options...
Former member Posted December 18, 2013 Author Share #8 Posted December 18, 2013 You could go big and go with Please note that it is name brand, deluxe and sharp cheddar. That might be a lot for and adult who lives with his mommy and daddy.thanks for keeping things classy. Once again you've proven that you are a piece of shit. Link to comment Share on other sites More sharing options...
Mr. Silly Posted December 18, 2013 Share #9 Posted December 18, 2013 Deluxe Kraft mac-n-cheese is pretty good. Link to comment Share on other sites More sharing options...
Kzoo Posted December 18, 2013 Share #10 Posted December 18, 2013 Use the Google 1 - Google 2 - Mac and cheese recipes 3 - Make a selection from the list. 4 - Done You're welcome! Link to comment Share on other sites More sharing options...
Former member Posted December 18, 2013 Author Share #11 Posted December 18, 2013 Use the Google 1 - Google 2 - Mac and cheese recipes 3 - Make a selection from the list. 4 - Done You're welcome!Thanks, but I was wondering if anyone here had a delicious but simple recipe they would share. I guess that is difficult for you, and Mr Silly to comprehend. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #12 Posted December 18, 2013 I don't have amounts, cause I am a feel kinda cook. My routine for mac is as follows: Heat oven to 350F boil elbow mac, but pull it out quite al dente. I boil enough to cover a 9x13 over an inch deep Make a roux of 4 tbsp flour to 4 tbsp of butter. Whisk in 2 cups of milk (use warmed milk for better mixing...cold milk sometimes causes lumps with the roux) Add some cayenne pepper (about 1/8 or 1/4 tsp at most) add 1/2 tsp dry mustard Add chunks/grated cheese and melt over light heat. (I use a combo of one triangle of fontina, grated cheddar and a little parm) The amount of cheese is a large pile. 2 cups maybe 3 (reserving a little for the top) Pour the goop over the mac coat the top of the whole mess with a little of the remaining cheese Top the entire mess with panko bread crumbs Bake till bubbly and browned Optional note: You can add minced onion and garlic that has been sauteed to the pan goop. It adds a little something. I like it, but not everyone is into the allium family. Serve with some kind of vegetable for fiber to prevent colon blockage. haha Link to comment Share on other sites More sharing options...
Mr. Silly Posted December 18, 2013 Share #13 Posted December 18, 2013 Kraft mac-n-cheese is pretty simple to make and is quite delicious. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #14 Posted December 18, 2013 You may want higher heat, but I have a convection oven and 350 is hot enough for me. My oven is hot sucker. Link to comment Share on other sites More sharing options...
Former member Posted December 18, 2013 Author Share #15 Posted December 18, 2013 I don't have amounts, cause I am a feel kinda cook. My routine for mac is as follows: Heat oven to 350F boil elbow mac, but pull it out quite al dente. I boil enough to cover a 9x13 about a couple inches deep. Make a roux of 4 tbsp flour to 4 tbsp of butter. Whisk in 2 cups of milk (use warmed milk for better mixing...cold milk sometimes causes lumps with the roux) Add some cayenne pepper (about 1/8 or 1/4 tsp at most) add 1/2 tsp dry mustard Add chunks/grated cheese and melt over light heat. (I use a combo of one triangle of fontina, grated cheddar and a little parm) The amount of cheese is a large pile. 2 cups maybe 3 (reserving a little for the top) Pour the goop over the mac coat the top of the whole mess with a little of the remaining cheese Top the entire mess with panko bread crumbs Bake till bubbly and browned Optional note: You can add minced onion and garlic that has been sauteed to the pan goop. It adds a little something. I like it, but not everyone is into the allium family. Serve with some kind of vegetable for fiber to prevent colon blockage. hahaThanks for posting this again. I've used this basic recipe a few times, but couldn't find the thread on the "other forum". Link to comment Share on other sites More sharing options...
Mr. Silly Posted December 18, 2013 Share #16 Posted December 18, 2013 I don't have amounts, cause I am a feel kinda cook. My routine for mac is as follows: Heat oven to 350F boil elbow mac, but pull it out quite al dente. I boil enough to cover a 9x13 about a couple inches deep. Make a roux of 4 tbsp flour to 4 tbsp of butter. Whisk in 2 cups of milk (use warmed milk for better mixing...cold milk sometimes causes lumps with the roux) Add some cayenne pepper (about 1/8 or 1/4 tsp at most) add 1/2 tsp dry mustard Add chunks/grated cheese and melt over light heat. (I use a combo of one triangle of fontina, grated cheddar and a little parm) The amount of cheese is a large pile. 2 cups maybe 3 (reserving a little for the top) Pour the goop over the mac coat the top of the whole mess with a little of the remaining cheese Top the entire mess with panko bread crumbs Bake till bubbly and browned Optional note: You can add minced onion and garlic that has been sauteed to the pan goop. It adds a little something. I like it, but not everyone is into the allium family. Serve with some kind of vegetable for fiber to prevent colon blockage. haha For Kraft Mac and cheese: Boils the macaroni until tender. This take 5 or 10 minutes. Drain macaroni. Dump envelope orange-yellow chemical compound on macaroni. Dump 1 or 2 glugs of milk on pile of macaroni and chemicals. Stir. Eat. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #17 Posted December 18, 2013 No problem. Anything for a friend! 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #18 Posted December 18, 2013 For Kraft Mac and cheese: Boils the macaroni until tender. This take 5 or 10 minutes. Drain macaroni. Dump envelope orange-yellow chemical compound on macaroni. Dump 1 or 2 glugs of milk on pile of macaroni and chemicals. Stir. Eat. Those chemical packets are excellent for popcorn. I have pulled them out for than and reserved the noodles for another recipe. Real cheese just doesn't stick so well. Link to comment Share on other sites More sharing options...
Nate Posted December 18, 2013 Share #19 Posted December 18, 2013 pfffft! 350 degrees....you won't get anything smoldering at only 350 degrees! Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #20 Posted December 18, 2013 pfffft! 350 degrees....you won't get anything smoldering at only 350 degrees! It's not my fault that you guys have crappy ovens. Note: my 9 x 13 is glass, so it cooks very hot. Link to comment Share on other sites More sharing options...
Former member Posted December 18, 2013 Author Share #21 Posted December 18, 2013 It's not my fault that you guys have crappy ovens. Note: my 9 x 13 is glass, so it cooks very hot.I use 50 year old CorningWare when making Mac-n-cheese. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #22 Posted December 18, 2013 Corningware cooks hot too. You want the oven hot enough to cook and brown, but you don't want it so hot that you burn the cheese. Without convection, maybe 375-400F. Not sue. This is a different process depending on your conditions. Link to comment Share on other sites More sharing options...
Mr. Silly Posted December 18, 2013 Share #23 Posted December 18, 2013 you don't want it so hot that you burn the cheese. Without convection, maybe 375-400F. Not sue. This is a different process depending on your conditions. I like burnt cheese. Link to comment Share on other sites More sharing options...
Chopped Liver Posted December 18, 2013 Share #24 Posted December 18, 2013 http://www.foodnetwork.com/recipes/paula-deen/the-ladys-cheesy-mac-recipe/index.html Link to comment Share on other sites More sharing options...
Tude Posted December 18, 2013 Share #25 Posted December 18, 2013 I don't have amounts, cause I am a feel kinda cook. My routine for mac is as follows: Heat oven to 350F boil elbow mac, but pull it out quite al dente. I boil enough to cover a 9x13 over an inch deep Make a roux of 4 tbsp flour to 4 tbsp of butter. Whisk in 2 cups of milk (use warmed milk for better mixing...cold milk sometimes causes lumps with the roux) Add some cayenne pepper (about 1/8 or 1/4 tsp at most) add 1/2 tsp dry mustard Add chunks/grated cheese and melt over light heat. (I use a combo of one triangle of fontina, grated cheddar and a little parm) The amount of cheese is a large pile. 2 cups maybe 3 (reserving a little for the top) Pour the goop over the mac coat the top of the whole mess with a little of the remaining cheese Top the entire mess with panko bread crumbs Bake till bubbly and browned Optional note: You can add minced onion and garlic that has been sauteed to the pan goop. It adds a little something. I like it, but not everyone is into the allium family. Serve with some kind of vegetable for fiber to prevent colon blockage. haha yup - going again to the holiday party for my garden club - and this has again been requested Link to comment Share on other sites More sharing options...
Former member Posted December 18, 2013 Author Share #26 Posted December 18, 2013 yup - going again to the holiday party for my garden club - and this has again been requested Normally I'll cut up about a pound of hamsteak and add it(with some Dijon mustard) to your recipe Link to comment Share on other sites More sharing options...
jsharr ★ Posted December 18, 2013 Share #27 Posted December 18, 2013 Do you have a great recipe for Mac-n-cheese? Please post it here. citymouse/dirty hip, and Tude have a great recipe, but I can't find it now. Late to the party, but here is the winner. http://directory.dmagazine.com/recipes/Jaspers-Aged-Gouda-Mac-and-Cheese Link to comment Share on other sites More sharing options...
petitepedal ★ Posted December 18, 2013 Share #28 Posted December 18, 2013 Well.....most often I Make Kraft Mac & Cheese...Just Like Mr. SIlly...except I only make a portion of the package. However...somewhere I have a recipe for a 3 cheese Mac & Cheese that has Spinach in it...made it for one of my parties...it had yummy flavor...But a huge container of Mac & Cheese is not practical for 1 person. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #29 Posted December 18, 2013 Tude inspired my personal recipe. She suggested coating with bread crumbs, and I usually have panko in the pantry. She also mentioned the onions, which I have adopted to the concoction. Thank you, Tude. I would love to throw down in the kitchen with you someday. Link to comment Share on other sites More sharing options...
jsharr ★ Posted December 18, 2013 Share #30 Posted December 18, 2013 Once you read, cook and try my recipe, all others will pale in comparison. You have been warned. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #31 Posted December 18, 2013 If I am feeling like I want to cut back on the fat, sometimes I have substituted some of the cheese for motz. I love all cheese. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 18, 2013 Share #32 Posted December 18, 2013 Once you read, cook and try my recipe, all others will pale in comparison. You have been warned. I despise ham. Maybe, I could do some crumbled bacon as a garnish, but ham ... I just can not do. Link to comment Share on other sites More sharing options...
jsharr ★ Posted December 18, 2013 Share #33 Posted December 18, 2013 I despise ham. Maybe, I could do some crumbled bacon as a garnish, but ham ... I just can not do. I can respect that. This is a dish for conservative republicans. Link to comment Share on other sites More sharing options...
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