Thread: Holy freaking crap! ....simple mac/cheese

notbob <[email protected]> wrote:

> I've made good mac/cheese. No eggs, ham, onions, cream, half/half,
> dessicated dog dicks, or other silly horsecrap! Jes bechemel sauce +
> really good cheese (+ mustard pwdr) over mac and bake, ferchrysakes.
> Unfortunately, I was too stupid to save that basic recipe and am now
> faced with cooking cretinism and a thousand nutmeg/truffles/saffron
> variations that only a pough would like.
>
> All I want to know is measurements, how much bechemel and cooked mac
> pasta to make fer a bake of 8oz cheese in a 2-1/2 qt rnd casserole.


nb,

Saw this today in the funny pages:

http://alturl.com/zzh9q

Andy

On 16 Feb 2012 19:02:45 GMT, notbob <[email protected]> wrote:

> I've made good mac/cheese. No eggs, ham, onions, cream, half/half,
> dessicated dog dicks, or other silly horsecrap! Jes bechemel sauce +
> really good cheese (+ mustard pwdr) over mac and bake, ferchrysakes.
> Unfortunately, I was too stupid to save that basic recipe and am now
> faced with cooking cretinism and a thousand nutmeg/truffles/saffron
> variations that only a pough would like.
>
> All I want to know is measurements, how much bechemel and cooked mac
> pasta to make fer a bake of 8oz cheese in a 2-1/2 qt rnd casserole.
>
> nb

This is a recipe like what you were looking for
http://www.food.com/recipe/bevs-maca...d-cheese-30366

--
Food is an important part of a balanced diet.

notbob <[email protected]> wrote:
> I've made good mac/cheese. No eggs, ham, onions, cream, half/half,
> dessicated dog dicks, or other silly horsecrap! Jes bechemel sauce +
> really good cheese (+ mustard pwdr) over mac and bake, ferchrysakes.
> Unfortunately, I was too stupid to save that basic recipe and am now
> faced with cooking cretinism and a thousand nutmeg/truffles/saffron
> variations that only a pough would like.
>
> All I want to know is measurements, how much bechemel and cooked mac
> pasta to make fer a bake of 8oz cheese in a 2-1/2 qt rnd casserole.
>
> nb

Use the same weight in dry pasta as cheese, so 8 oz *dry* pasta. For that
amount I would use two cups of bechamel. My normal recipe is exactly double
this amount.

I always cube the cheese, pour the cooked mac into the casserole, stir inb
the cubed cheese, then stir in the bechamel and bake. I always go by dry
weight of the pasta so I can't tell you the cooked weight or volume. 1:1 is
my minimum cheese to noodle ratio. Sometimes I use more cheese, or use
grated cheese as a topping.

MartyB

On 2/16/2012 2:02 PM, notbob wrote:
> I've made good mac/cheese. No eggs, ham, onions, cream, half/half,
> dessicated dog dicks, or other silly horsecrap! Jes bechemel sauce +
> really good cheese (+ mustard pwdr) over mac and bake, ferchrysakes.
> Unfortunately, I was too stupid to save that basic recipe and am now
> faced with cooking cretinism and a thousand nutmeg/truffles/saffron
> variations that only a pough would like.
>
> All I want to know is measurements, how much bechemel and cooked mac
> pasta to make fer a bake of 8oz cheese in a 2-1/2 qt rnd casserole.
>

I made a bechemel once that would have been good for mac and cheese but
also didn't save the recipe. I think I made it for scalloped potatoes.

On 2012-02-18, Cheryl <[email protected]> wrote:

> I made a bechemel once that would have been good for mac and cheese but
> also didn't save the recipe. I think I made it for scalloped potatoes.

I found it. 2 T flour, 2 T butter, 2 C milk, 8 oz cheese, 8 oz
dry elbo mac.




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notbob <[email protected]> wrote:
> On 2012-02-18, Cheryl <[email protected]> wrote:
>
>> I made a bechemel once that would have been good for mac and cheese
>> but also didn't save the recipe. I think I made it for scalloped
>> potatoes.
>
> I found it. 2 T flour, 2 T butter, 2 C milk, 8 oz cheese, 8 oz
> dry elbo mac.

That's exactly what I already told you. 2 cups bechamel to 8 oz each cheese
and dry pasta. I figured you knew how to make the bechamel since you used
the term when asking how much of it to put in.

You should learn to read answers instead of just casting bait.

You tried a good cheese recipe. Even I tried it and it was amazing.




--
MoscowOnHudson

Nunya Bidnits wrote:

>>> I made a bechemel once that would have been good for mac and cheese
>>> but also didn't save the recipe. I think I made it for scalloped
>>> potatoes.
>>
>> I found it. 2 T flour, 2 T butter, 2 C milk, 8 oz cheese, 8 oz
>> dry elbo mac.
>
>That's exactly what I already told you. 2 cups bechamel to 8 oz each cheese
>and dry pasta. I figured you knew how to make the bechamel since you used
>the term when asking how much of it to put in.

<snark snipped>

I just made mac&cheese the other day using a recipe from the
newspaper. It called for mustard, W-sauce, sherry, greek olives, and
other non-typical additions. It was delish, but not your basic comfort
food.

Also, those proportions look good for plated mornay, but maybe 1½ Tb
flour cos baking reduces the sauce a little.

notbob wrote:
>
> On 2012-02-18, Cheryl <[email protected]> wrote:
>
> > I made a bechemel once that would have been good for mac and cheese but
> > also didn't save the recipe. I think I made it for scalloped potatoes.
>
> I found it. 2 T flour, 2 T butter, 2 C milk, 8 oz cheese, 8 oz
> dry elbo mac.

What kind of cheese do you use in that? My mom always used Velvetta. Would
cheddar be better?

Gary

On 2012-02-18, Gary <[email protected]> wrote:

> What kind of cheese do you use in that? My mom always used Velvetta. Would
> cheddar be better?

I've found Tillamook's aged 2 yrs white cheddar to be a good balance
between flavor and price. It's about $6 for an 8oz pkg, when not
sold out. I add a T of mustard pwdr and t of fresh ground nutmeg. It
fits nicely in a 1-1/2 qt casserole bowl.

nb

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notbob wrote:
>
> On 2012-02-18, Gary <[email protected]> wrote:
>
> > What kind of cheese do you use in that? My mom always used Velvetta. Would
> > cheddar be better?
>
> I've found Tillamook's aged 2 yrs white cheddar to be a good balance
> between flavor and price. It's about $6 for an 8oz pkg, when not
> sold out. I add a T of mustard pwdr and t of fresh ground nutmeg. It
> fits nicely in a 1-1/2 qt casserole bowl.

Dammit notbob, now you're confusing me. You've added more ingredients. I
rarely eat mac and cheese but I'm looking for a great recipe that's baked
and a nice browned cheesy crust on top.

Gary

On 2012-02-18, Gary <[email protected]> wrote:

> rarely eat mac and cheese but I'm looking for a great recipe that's baked
> and a nice browned cheesy crust on top.

Reserve some cheese to sprinkle on top or grate some parmesan cheese
on top or add bread crumbs. Not exactly an etched in stone dish.

nb

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Gary wrote:

>Dammit notbob, now you're confusing me. You've added more ingredients. I
>rarely eat mac and cheese but I'm looking for a great recipe that's baked
>and a nice browned cheesy crust on top.

Here's mine:


Macaroni and Cheese

Sauce

1 oz butter
½ medium onion
¼ tsp salt
1 shallot, chopped
3 Tb flour
2 cups hot milk
1 Tb white wine vinegar
½ Tb Worcestershire
½ Tb mustard
¼ tsp pepper
¼ tsp nutmeg
¼ tsp cayenne or smoked paprika

Assembly

1 lb pasta
(1 Tb butter)
½ lb each grated Gruyère and cheddar
¼ cup grated parmesan
2 oz butter, melted
1 cup fresh bread crumbs

1. Melt 1 oz butter over medium heat. Chop onion fine onion and toss
with salt. Cook, stirring, until the onion is caramelized. Add shallot
and a pinch of salt and cook until translucent.

2. Oven 425º. Prepare 9x13 pan.

3. Stir in flour, then whisk in the milk gradually. When the roux has
thickened, stir in the rest.

4. Cook the pasta until not quite al dente. Drain pasta and stir in
butter if desired.

5. Stir most of the cheese into the sauce. Stir in pasta, then pour
into baking pan. Top with the rest of the cheese.

6. Sprinkle parmesan over the pasta. Stir bread crumbs with 2 oz
butter and spread on top.

7. Cover with foil and bake until heated through (30 minutes).
Remove foil and bake until top is browned (15 minutes).

On Feb 17, 9:50*pm, notbob <not...@nothome.com> wrote:
> On 2012-02-18, Cheryl <jlhsha...@hotmail.com> wrote:
>
> > I made a bechemel once that would have been good for mac and cheese but
> > also didn't save the recipe. *I think I made it for scalloped potatoes.
>
> I found it. *2 T flour, 2 T butter, 2 C milk, 8 oz cheese, 8 oz
> dry elbo mac.
>
> --
> Fight internet CENSORSHIP - Fight SOPA-PIPA
> Contact your congressman and/or representative, now!http://projects.propublica.org/sopa/
> vi --the heart of evil!

Even with cheese added, I think the proportions would be too thin for
my taste. 2/2/2 C. milk? I'd be more like 4/4/2 C. milk.

N.