You asked for it - GOURMET MAC & CHEESE
Stu
Serves 8 as a main course, 12 to 14 as a side dish.
Active time 30 min. Start to finish 1 hr.
We suggest splitting the recipe into 2 three quart baking dishes, doubling the
topping recipe and dividing it between the two.
The Topping:
1/4 stick butter (2 tablespoons) melted
2 cups Panko (Japanese) bread crumbs
1 cup ( 4 oz.)coarsely grated extra sharp cheddar
For Cheese Sauce and Macaroni:
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1/2 teaspoon red pepper flakes
2 3/4 cups whole milk
3/4 cup heavy cream
4 cups coarsely grated extra sharp cheddar ( about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 freshly ground pure black pepper
3/4 lb. elbow macaroni
Method:
Put a rack middle of oven to 400F. Butter a 3 quart baking dish.
Make the Topping - Mix butter, Panko crumbs, and cheese until well combinded.
Make the Sauce - Melt butter in a five quart heavy pot over moderately low
heat. Mix in flour and red pepper flakes, Whisking for three minutes to make a
Roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking
constantly. Simmer for about three minutes whisking occasionally.
Stir in cream, cheddar, mustard,salt and pepper.
Remove pot from heat and cover surface of sauce with wax paper to prevent a
skin from forming.
Cook the Macaroni and Assemble the Dish:
Cook the macaroni in a 6 quart pot of boiling salted water ( 1 tablespoon of
salt for every 4 quarts of water) until al'dente. Reserve 1 cup of pasta
cooking water and drain macaroni.
Stir together macaroni, reserved pasta cooking water and sauce together in a
large bowl, and then transfer to baking dish ( mixture will be loose).
Sprinkle topping evenly over macaroni. bake until top is golden and bubbling
(25 to 35 minutes).
Serve
Note: Topping can be made up to one day ahead, refrigerate covered.
From: The Gourmet Cookbook
Felice
"Stu" <in...@foodforu.ca> wrote in message
news:390th5pmefjggssli...@4ax.com...
OK, even for an M&C purist -- macaroni, butter, flour, milk, rat cheese --
this one sounds great! Mom would turn over in her grave, however.
Felice
Kalmia
Can this be 'built' ahead and baked later? If so, how long in the
oven, at what temp and is it better to bring it to room temp first?
Looking for temps and duration.....thanks. Sounds very good.
Stu
-->On Dec 8, 9:31 am, Stu <i...@foodforu.ca> wrote:
-->> This is arguably the best Mac & Cheese on the planet.
--> [snip]
-->The approach and procedures seem fine, but it has only cheddar
-->cheese. To me, the best on the planet could be improved with some
-->ideal combination of cheeses, not just one. I'd start perhaps by
-->using 2/3 cheddar and 1/3 gruyere and some parmesan in the topping.
-->Just as meat loaf made with only beef is inferior to one made with a
-->mix of meats, so is this too 'one note.' -aem
I wonder what Ruth Reichl would think of that, perhaps you missed your calling
and should of been working for Gourmet.
John Kuthe
Looks great!
We made a pretty good mac & cheese once when I went to Bryan's and
brought a small piece of havartri cheese, and we 'grated' it up and
added it to the mix.
John Kuthe...
sf
<john...@gmail.com> wrote:
>
>We made a pretty good mac & cheese once when I went to Bryan's and
>brought a small piece of havartri cheese, and we 'grated' it up and
>added it to the mix.
>
leftover cheeses. However, if I need to buy cheese for mac & cheese I
just get a big brick of cheddar and it works for me.
--
I love cooking with wine.
Sometimes I even put it in the food.
Felice
"sf" <s...@geemail.com> wrote in message
news:41gth5lnpm3371br0...@4ax.com...
> On Tue, 8 Dec 2009 12:32:36 -0800 (PST), John Kuthe
> <john...@gmail.com> wrote:
>>
>>We made a pretty good mac & cheese once when I went to Bryan's and
>>brought a small piece of havartri cheese, and we 'grated' it up and
>>added it to the mix.
>>
> I think mac and cheese is like lasagna and pizza... good for using up
> leftover cheeses. However, if I need to buy cheese for mac & cheese I
> just get a big brick of cheddar and it works for me.
I think most of the problems with designer M&C is that the chefs mess around
with the cheese. Mom knew what she wad doing.
Felice
Stu
wrote:
-->On Dec 8, 11:31�am, Stu <i...@foodforu.ca> wrote:
-->> This is arguably the best Mac & Cheese on the planet.
-->> Serves 8 as a main course, 12 to 14 as a side dish.
-->> Active time 30 min. Start to finish 1 hr.
-->>
-->> We suggest splitting the recipe into 2 three quart baking dishes, doubling
the
-->> topping recipe and dividing it between the two.
-->>
-->> The Topping:
-->>
-->> 1/4 stick butter (2 tablespoons) melted
-->> 2 cups Panko (Japanese) bread crumbs
-->> 1 cup ( 4 oz.)coarsely grated extra sharp cheddar
-->>
-->> For Cheese Sauce and Macaroni:
-->>
-->> 3 tablespoons unsalted butter
-->> 3 tablespoons all purpose flour
-->> 1/2 teaspoon red pepper flakes
-->> 2 3/4 cups whole milk
-->> 3/4 cup heavy cream
-->> 4 cups coarsely �grated extra sharp cheddar ( about 1 pound)
-->> 2 teaspoons Dijon mustard
-->> 1 1/2 teaspoons salt
-->> 1/4 freshly ground pure black pepper
-->> 3/4 lb. elbow macaroni
-->>
-->> Method:
-->>
-->> Put a rack middle of oven to 400F. Butter a 3 quart baking dish.
-->>
-->> Make the Topping - Mix butter, Panko crumbs, and cheese until well
combinded.
-->>
-->> Make the Sauce - �Melt butter in a five quart heavy pot over moderately
low
-->> heat. Mix in flour and red pepper flakes, Whisking for three minutes to
make a
-->> Roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking
-->> constantly. Simmer for about three minutes whisking occasionally.
-->> Stir in cream, cheddar, mustard,salt and pepper.
-->> Remove pot from heat and cover surface of sauce with wax paper to prevent
a
-->> skin from forming.
-->>
-->> Cook the Macaroni and Assemble the Dish:
-->>
-->> Cook the macaroni in a 6 quart pot of boiling salted water ( 1 tablespoon
of
-->> salt for every 4 quarts of water) until al'dente. Reserve 1 cup of pasta
-->> cooking water and drain macaroni.
-->> Stir together macaroni, reserved pasta cooking water and sauce together in
a
-->> large bowl, and then transfer to baking dish ( mixture will be loose).
-->> Sprinkle topping evenly over macaroni. bake until top is golden and
bubbling
-->> (25 to 35 minutes).
-->>
-->> Serve
-->> Note: Topping can be made up to one day ahead, refrigerate covered.
-->>
-->> From: The Gourmet Cookbook
-->
-->Looks great!
-->
-->We made a pretty good mac & cheese once when I went to Bryan's and
-->brought a small piece of havartri cheese, and we 'grated' it up and
-->added it to the mix.
-->
-->John Kuthe...
That would be good, Emmental might be good as well.
Dave Smith
It sounds good. Where is the gourmet part?
Stu
wrote:
-->Stu wrote:
-->> This is arguably the best Mac & Cheese on the planet.
-->> Serves 8 as a main course, 12 to 14 as a side dish.
-->> Active time 30 min. Start to finish 1 hr.
-->>
-->> We suggest splitting the recipe into 2 three quart baking dishes, doubling
the
-->> topping recipe and dividing it between the two.
-->>
-->> The Topping:
-->>
-->> 1/4 stick butter (2 tablespoons) melted
-->> 2 cups Panko (Japanese) bread crumbs
-->> 1 cup ( 4 oz.)coarsely grated extra sharp cheddar
-->>
-->> For Cheese Sauce and Macaroni:
-->>
-->> 3 tablespoons unsalted butter
-->> 3 tablespoons all purpose flour
-->> 1/2 teaspoon red pepper flakes
-->> 2 3/4 cups whole milk
-->> 3/4 cup heavy cream
-->> 4 cups coarsely grated extra sharp cheddar ( about 1 pound)
-->> 2 teaspoons Dijon mustard
-->> 1 1/2 teaspoons salt
-->> 1/4 freshly ground pure black pepper
-->> 3/4 lb. elbow macaroni
-->>
-->>
-->> Method:
-->>
-->> Put a rack middle of oven to 400F. Butter a 3 quart baking dish.
-->>
-->> Make the Topping - Mix butter, Panko crumbs, and cheese until well
combinded.
-->>
-->> Make the Sauce - Melt butter in a five quart heavy pot over moderately
low
-->> heat. Mix in flour and red pepper flakes, Whisking for three minutes to
make a
-->> Roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking
-->> constantly. Simmer for about three minutes whisking occasionally.
-->> Stir in cream, cheddar, mustard,salt and pepper.
-->> Remove pot from heat and cover surface of sauce with wax paper to prevent
a
-->> skin from forming.
-->>
-->> Cook the Macaroni and Assemble the Dish:
-->>
-->> Cook the macaroni in a 6 quart pot of boiling salted water ( 1 tablespoon
of
-->> salt for every 4 quarts of water) until al'dente. Reserve 1 cup of pasta
-->> cooking water and drain macaroni.
-->> Stir together macaroni, reserved pasta cooking water and sauce together in
a
-->> large bowl, and then transfer to baking dish ( mixture will be loose).
-->> Sprinkle topping evenly over macaroni. bake until top is golden and
bubbling
-->> (25 to 35 minutes).
-->>
-->> Serve
-->> Note: Topping can be made up to one day ahead, refrigerate covered.
-->>
-->> From: The Gourmet Cookbook
-->
-->
-->
-->It sounds good. Where is the gourmet part?
That's its name, it's from Gourmet's Cookbook
Dan Abel
Dave Smith <adavid...@sympatico.ca> wrote:
> Stu wrote:
> > This is arguably the best Mac & Cheese on the planet.
> > From: The Gourmet Cookbook
>
> It sounds good. Where is the gourmet part?
Pass the bottle of Tabasco sauce around the table.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Dave Smith
> In article <4b1ecc35$0$1633$9a6e...@news.newshosting.com>,
> Dave Smith <adavid...@sympatico.ca> wrote:
>
>> Stu wrote:
>>> This is arguably the best Mac & Cheese on the planet.
>
>>> From: The Gourmet Cookbook
>>
>> It sounds good. Where is the gourmet part?
>
> Pass the bottle of Tabasco sauce around the table.
>
Sorry... still not gourmet :-)
I looked through the recipe. It basically macaroni and cheese, the same
basic recipe that I use. Okay, I admit that I would not bother with
unsalted butter. I use mustard powder not Dijon. Maybe it is the fresh
ground black pepper. I am surprised that a "gourmet" magazine would
publish a recipe for "gourmet" macaroni and cheese dish that is nothing
more than macaroni and cheese. I don't doubt that it is good, My
macaroni and cheese is good., but that just isn't "gourmet" to me.
sf
Let it go. He said it's from the Gourmet (magazine) Cookbook.
Stu
-->On Dec 8, 12:11 pm, Stu <i...@foodforu.ca> wrote:
-->> On Tue, 8 Dec 2009 10:56:42 -0800 (PST), aem <aem_ag...@yahoo.com> wrote:
-->> -->The approach and procedures seem fine, but it has only cheddar
-->> -->cheese. To me, the best on the planet could be improved with some
-->> -->ideal combination of cheeses, not just one. [snip]
-->>
-->> I wonder what Ruth Reichl would think of that, perhaps you missed your
calling
-->> and should of been working for Gourmet.
-->
-->I read Reichl when she was food critic for the L.A. Times and then for
-->the NY Times, not so much when she went to run the magazine. I know
-->she appreciates layers and subtleties of flavors so I'm sure she'd
-->encourage experimentation with cheeses. And who knows, if I had run
-->Gourmet maybe it'd still be publishiing....<g> -aem
you never know ;)
Stu
-->In article <4b1ecc35$0$1633$9a6e...@news.newshosting.com>,
--> Dave Smith <adavid...@sympatico.ca> wrote:
-->
-->> Stu wrote:
-->> > This is arguably the best Mac & Cheese on the planet.
-->
-->> > From: The Gourmet Cookbook
-->>
-->> It sounds good. Where is the gourmet part?
-->
-->Pass the bottle of Tabasco sauce around the table.
remind me to not eat at your place
Ranee at Arabian Knits
Stu <in...@foodforu.ca> wrote:
> This is arguably the best Mac & Cheese on the planet.
> Serves 8 as a main course, 12 to 14 as a side dish.
> Active time 30 min. Start to finish 1 hr.
>
> We suggest splitting the recipe into 2 three quart baking dishes, doubling the
> topping recipe and dividing it between the two.
>
> The Topping:
>
> 1/4 stick butter (2 tablespoons) melted
> 2 cups Panko (Japanese) bread crumbs
> 1 cup ( 4 oz.)coarsely grated extra sharp cheddar
>
> For Cheese Sauce and Macaroni:
>
> 3 tablespoons unsalted butter
> 3 tablespoons all purpose flour
> 1/2 teaspoon red pepper flakes
> 2 3/4 cups whole milk
> 3/4 cup heavy cream
> 4 cups coarsely grated extra sharp cheddar ( about 1 pound)
> 2 teaspoons Dijon mustard
> 1 1/2 teaspoons salt
> 1/4 freshly ground pure black pepper
> 3/4 lb. elbow macaroni
Interesting. In general, unless I happen to have an open package of
panko out, I use fresh bread crumbs. The sauce is similar to what I
use, but I use whole milk without the extra cream and hot sauce instead
of chile flakes.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Zeppo
"Stu" <in...@foodforu.ca> wrote in message
news:390th5pmefjggssli...@4ax.com...
Hmmm, I've got everything on hand for this except the cheddar. How do you
guys think this would be with gruyere instead? (I've got a large chunk of
rather pricy cave-aged from a local cheese vendor I need to use up.
Jon
Zeppo
"Felice" <fri...@comcast.net> wrote in message
news:hfm3t2$a4m$1...@news.eternal-september.org...
My cardiologist would mention that I'd be the one turning over in my grave
if I had this.
Jon
Zeppo
news:6fff3e61-2434-4258...@s21g2000prm.googlegroups.com...
> On Dec 8, 9:31 am, Stu <i...@foodforu.ca> wrote:
>> This is arguably the best Mac & Cheese on the planet.
> The approach and procedures seem fine, but it has only cheddar
I'd have to agree with you on that one. In Philly, we have a mac & cheese
maven in the reading terminal market that makes hers with 7 different
cheeses. Delilah's mac-n-cheese is pretty great. IIRC, she bitch-slapped
Bobby Flay in a Mac-n-cheese Throw down on FN.
Jon
George Leppla
Sheesh... I bet that would be great! I would hate using a real
expensive cheese in macaroni and cheese, but if you have no other ideas
for it, give it a try... and tell us how it tasted!
George L
Julian Vrieslander
for Parmesan and Fontina.
Alton Brown did an episode on sauces for his "Good Eats" show, and M&C
was one of the featured items, since it's made with Bechamel sauce.
--
Julian Vrieslander
--Bryan
Didn't you see the DIJON MUSTARD? Real GOURMET types put that in
their recipes. Plus, it has those uber-fancy PANKO style
breadcrumbs. If you think that isn't GOURMET, then you must have been
living in a cave.
Seriously though, it looks fine except I'd leave out the mustard and
red pepper, and that whole using reserved starch water. I'm not sure
it's wrong, but I never do it except when using whole wheat noodles,
and I can see using it for a gravy easier than for cheesy sauce.
To tell the truth, I never bake mac'n cheese.
--Bryan
Dave Smith
> Didn't you see the DIJON MUSTARD? Real GOURMET types put that in
> their recipes.
Yep, and just like in the commercials, they can drive around in the back
of their chauffeur driven Rolls eating their gourmet mac and cheese :-)
> Plus, it has those uber-fancy PANKO style
> breadcrumbs. If you think that isn't GOURMET, then you must have been
> living in a cave.
I guess I have been. My macaroni and cheese has butter and bread crumbs
with Parmesan. I think that my Parmesan with butter and bread crumbs
would be just as good as panko and sharp cheddar.
> Seriously though, it looks fine except I'd leave out the mustard and
> red pepper, and that whole using reserved starch water. I'm not sure
> it's wrong, but I never do it except when using whole wheat noodles,
> and I can see using it for a gravy easier than for cheesy sauce.
It does look good. I would not leave out mustard completely. It goes
well with the cheese, but I use mustard powder. It has a nice zip to it,
so the dried pepper flakes would not be needed.
> To tell the truth, I never bake mac'n cheese.
You don't? Pity. It can be very good.
Hell, real macaroni is so good that Gourmet has apparently taken an old
comfort food, added some heavy cream, the fashionable Dijon mustard,
substituted panko for bread crumbs and labelled it as gourmet. It's
just not the sort of recipe I would expect from Gourmet.
Stu
-->
-->
-->"Stu" <in...@foodforu.ca> wrote in message
-->news:390th5pmefjggssli...@4ax.com...
-->> This is arguably the best Mac & Cheese on the planet.
-->> Serves 8 as a main course, 12 to 14 as a side dish.
-->> Active time 30 min. Start to finish 1 hr.
-->>
-->> We suggest splitting the recipe into 2 three quart baking dishes, doubling
-->> the
-->> topping recipe and dividing it between the two.
-->>
-->> The Topping:
-->>
-->> 1/4 stick butter (2 tablespoons) melted
-->> 2 cups Panko (Japanese) bread crumbs
-->> 1 cup ( 4 oz.)coarsely grated extra sharp cheddar
-->>
-->> For Cheese Sauce and Macaroni:
-->>
-->> 3 tablespoons unsalted butter
-->> 3 tablespoons all purpose flour
-->> 1/2 teaspoon red pepper flakes
-->> 2 3/4 cups whole milk
-->> 3/4 cup heavy cream
-->> 4 cups coarsely grated extra sharp cheddar ( about 1 pound)
-->> 2 teaspoons Dijon mustard
-->> 1 1/2 teaspoons salt
-->> 1/4 freshly ground pure black pepper
-->> 3/4 lb. elbow macaroni
-->>
-->>
-->> Method:
-->>
-->> Put a rack middle of oven to 400F. Butter a 3 quart baking dish.
-->>
-->> Make the Topping - Mix butter, Panko crumbs, and cheese until well
-->> combinded.
-->>
-->> Make the Sauce - Melt butter in a five quart heavy pot over moderately
-->> low
-->> heat. Mix in flour and red pepper flakes, Whisking for three minutes to
-->> make a
-->> Roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking
-->> constantly. Simmer for about three minutes whisking occasionally.
-->> Stir in cream, cheddar, mustard,salt and pepper.
-->> Remove pot from heat and cover surface of sauce with wax paper to prevent
-->> a
-->> skin from forming.
-->>
-->> Cook the Macaroni and Assemble the Dish:
-->>
-->> Cook the macaroni in a 6 quart pot of boiling salted water ( 1 tablespoon
-->> of
-->> salt for every 4 quarts of water) until al'dente. Reserve 1 cup of pasta
-->> cooking water and drain macaroni.
-->> Stir together macaroni, reserved pasta cooking water and sauce together in
-->> a
-->> large bowl, and then transfer to baking dish ( mixture will be loose).
-->> Sprinkle topping evenly over macaroni. bake until top is golden and
-->> bubbling
-->> (25 to 35 minutes).
-->>
-->> Serve
-->> Note: Topping can be made up to one day ahead, refrigerate covered.
-->>
-->> From: The Gourmet Cookbook
-->
-->Hmmm, I've got everything on hand for this except the cheddar. How do you
-->guys think this would be with gruyere instead? (I've got a large chunk of
-->rather pricy cave-aged from a local cheese vendor I need to use up.
-->
-->Jon
-->
Might be just fine
--Bryan
> --Bryan wrote:
>
> > To tell the truth, I never bake mac'n cheese.
>
> You don't? Pity. It can be very good.
I make it. I just don't use the oven.
--Bryan
--Bryan
> "Felice" <fri...@comcast.net> wrote in message
>
> news:hfm3t2$a4m$1...@news.eternal-september.org...
>
>
>
>
>
>
>
Two decades ago there were cardiologists who still thought that stick
magarine was less harmful than butter.
Ideally, we'd get a significant amount of our calories from the trace
carbs in green veggies, and eat 6# of salad a day. Well that's an
exaggeration but you know what I mean. If I had a cardiologist, (s)he
might tell me not to have the butter that I had on the dinner rolls
tonight, and (s)he might tell me that two times, at two different
appointments. There would not be a subsequent appointment. Try to
take the joy out of my life once...
>
> Jon
--Bryan
Bob Terwilliger
> This is arguably the best Mac & Cheese on the planet.
I like these two recipes, from the Food Network's "Mac & Cheese" challenge:
Mizuna Lobster Mac N' Cheese
Recipe courtesy Frank Bonanno, Denver, Colorado, 2007
Salt
2 (1 1/2-pound) lobsters
For the beurre blanc:
1/2 cup white wine
1/2 cup white wine vinegar
1 tablespoon black peppercorns
1 large shallot, sliced
1/2 cup heavy cream
12 ounces high quality butter, cubed
For the pasta:
Salt
12 ounces elbow pasta
For the lobster oil:
Lobster shells (from above)
2 cups vegetable oil
1 tablespoon paprika
To assemble:
4 ounces high quality butter
8 ounces mascarpone
Freshly ground white pepper
Chervil, to garnish
For the lobster:
Separate the tails and claws from the lobster and place the claws in a heat
proof container large enough to cover completely with water, do the same
with the tails. Bring a large pot of salted water up to a boil and pour over
the tails and claws, let the tails sit for 6 minutes and the claws for 8
minutes, remove and plunge into an ice bath. When the lobster parts are
cool, remove the meat from the shell. Keep the meat refrigerated and save
the shells for the lobster oil.
For the beurre blanc:
Place white wine, vinegar, peppercorns, and shallots in a nonreactive pan
and reduce down until au sec (almost dry), add the heavy cream and reduce
down by 2/3 and drop in butter slowly, whisking constantly. Strain through a
fine mesh sieve and hold warm till ready to use.
For the pasta:
Bring large pot of salted water to a boil and cook the elbow pasta for 1
minute less than the package indicates. Drain and cool and hold until ready
for use.
For the lobster oil:
Take the bodies from the lobster and place in a pot with 2 cups of vegetable
oil and bring up to very hot almost frying and let sit for 10 minutes. Add 1
tablespoon paprika and let sit for 30 minutes and strain through a fine mesh
sieve or coffee filter.
To assemble:
In a large saute pan, melt the butter and add the chilled lobster, when the
lobster begins to warm add the mascarpone cheese and allow to melt, stirring
constantly. Add the macaroni and just warm through and pour in enough of the
Beurre Blanc to make it saucy. Season with salt and white pepper, to taste,
and serve with chervil garnish and lobster oil.
Bovolo Bacon MnC
Recipe courtesy Duskie Estes, Forestville, California, 2007
Kosher salt
1 head cauliflower, cut into florets
1 to 2 tablespoons pure olive oil *
5 cups cream
12 ounces small elbow pasta
2 ounces quality bacon
3 ounces medium Cheddar
3 ounces truffled sheeps's milk cheese (cacciata tartufo)
3 ounces carmody cheese
3 ounces mascarpone
1 1/2 cups cheese crackers
Freshly ground black pepper
1 cup water, as needed
2 tablespoons minced fresh chives with blossoms
Preheat oven to 400 degrees F.
Bring a pot of salted water to a boil. Cook the cauliflower for 5 minutes.
Strain and saute in a saute pan with a few tablespoons of olive oil until
beginning to brown about 5 to 10 minutes. Finish cooking in the oven until
nicely browned, about 15 to 20 minutes.
Bring a large saucepot of the cream to a simmer on medium-high heat. Add the
elbow pasta to the cream and reduce heat to a simmer. Stir occasionally
until almost cooked through, about 10 minutes.
Meanwhile, grind the bacon through a meat grinder (alternatively you can
dice the bacon). Grate the Cheddar, truffled sheep's milk, and carmody
cheeses. Prepare the cracker crumbs by placing crackers between 2 clean
dishtowels and rolling over them with a rolling pin.
When the pasta is just about cooked through, strain, and add the 4 cheeses.
Season, to taste, with salt and pepper. Add water to the pasta and cheese,
if necessary, to thin it out.
Prepare your casserole dish or individual dishes by placing the roasted
cauliflower at the bottom. Top the cauliflower lined casserole dish(es) with
macaroni and cheese. Top with cheese cracker crumbs. Return to the oven to
bake until hot throughout, about 10 minutes.
Cook the bacon in a small saute pan on medium heat until rendered and
crispy, about 10 minutes. Remove casserole from oven and sprinkle with
chives and bacon.
*Pure olive oil is a blend of refined olive oil and virgin olive oil. It has
a more neutral taste than virgin or extra-virgin olive oil.
Bob
Zeppo
>> I'd have to agree with you on that one. In Philly, we have a mac &
>> cheese maven in the reading terminal market that makes hers with 7
>> different cheeses. Delilah's mac-n-cheese is pretty great. IIRC, she
>> bitch-slapped Bobby Flay in a Mac-n-cheese Throw down on FN.
>>
>> Jon
>
>
> I saw that FN program but I forgot who won.
>
> She gained notoriety when Oprah declared Delilah's the best m&c in the
> country.
>
> Delilah has a very charismatic personality on TV but I've seen her
> looking pretty dismal in person.
>
> Never did try her m&c because of that. I'll bet if a TV camera came
> along, she'd be just lovey dovey and laughing.
>
> Maybe it's just undue pressure of her newfound fame that's wearing her
> down? Afraid to let the staff run the show? I dunno.
You are right on the money on that. The first time I was at the counter she
was pretty grim and unfriendly. I figured I wouldn't go back
but my kids asked me to pick up some for them the next time I went down
there. I relented and fortunately, there was someone else at the counter who
was friendly and nice to deal with. If she was there I would have kept
walking.
I thought maybe she was just having a bad day (everyone's entitled to one
once in a while) the first time I was there, but if that's the way she
always is I'll just skip it next time.
Jon
sf
wrote:
>Ideally, we'd get a significant amount of our calories from the trace
>carbs in green veggies, and eat 6# of salad a day. Well that's an
>exaggeration but you know what I mean.
My grandfather used to say "if you eat enough celery, you'll get fat",
but it was hard to imagine.
Zeppo
"Stu" <in...@foodforu.ca> wrote in message
news:efsth5hj66teurh7i...@4ax.com...
I always stir in a few drops of Tabasco in my M&C just before baking it. Not
enough to give any heat, just barely enough to be noticed. It seems to
amplify the flavors of the cheese. I got this from some cookbook years ago
(James Beard?) and really like the effect it gives.
Jon
Zeppo
"George Leppla" <geo...@cruisemaster.com> wrote in message
news:hfmvs...@news5.newsguy.com...
I bought it for a monthly get-together we were supposed to have at my place,
which got cancelled last minute. Unfortunately, I had already opened it
before we found out a friend was in the hospital and two others had the flu.
I need to use this up to make something the whole family will eat, cause I'm
chipping away at this block of cheese myself, and have zero willpower when
it comes to really good cheese. :-)
Jon
sf
>I need to use this up to make something the whole family will eat, cause I'm
>chipping away at this block of cheese myself, and have zero willpower when
>it comes to really good cheese. :-)
How about cheese fondue?
--Bryan
> On Wed, 9 Dec 2009 04:12:57 -0800 (PST), --Bryan <class...@brick.net>
> wrote:
>
> >Ideally, we'd get a significant amount of our calories from the trace
> >carbs in green veggies, and eat 6# of salad a day. Well that's an
> >exaggeration but you know what I mean.
>
> My grandfather used to say "if you eat enough celery, you'll get fat",
> but it was hard to imagine.
>
suggested that the body burns more calories just trying to digest it
than can be derived from it:
http://ask.yahoo.com/20040107.html
Green veggies are great for weight loss. Another good thing is in-the-
shell sunflower seeds.
--Bryan
Felice
"--Bryan" <clas...@brick.net> wrote in message
news:133d88d2-9e47-49a7...@m16g2000yqc.googlegroups.com...
--Bryan
And you're not alone! Senior Daughter always asked that her portion be set
aside when the rest of it was baked. She liked it "runny" and she had a
point there.
Felice
Nancy2
I think Martha's 4-cheese mac 'n cheese is arguably the best on the
planet. In your recipe, nobody who can make a good cheesy mac 'n
cheese needs to put cheese in the crumb topping, IMO.
At least yours doesn't have eggs in it. (Sacrilege!) ;-)
N.
Ophelia
> On Wed, 9 Dec 2009 04:12:57 -0800 (PST), --Bryan <clas...@brick.net>
> wrote:
>
>> Ideally, we'd get a significant amount of our calories from the trace
>> carbs in green veggies, and eat 6# of salad a day. Well that's an
>> exaggeration but you know what I mean.
>
> My grandfather used to say "if you eat enough celery, you'll get fat",
> but it was hard to imagine.
It might be hard but if you eat 5,000 calories worth of lettuce every day,
as opposed to 500 calories of fat a day ..........
--Bryan
> > wrote:
>
> >> Ideally, we'd get a significant amount of our calories from the trace
> >> carbs in green veggies, and eat 6# of salad a day. Well that's an
> >> exaggeration but you know what I mean.
>
> > My grandfather used to say "if you eat enough celery, you'll get fat",
> > but it was hard to imagine.
>
> It might be hard but if you eat 5,000 calories worth of lettuce every day,
> as opposed to 500 calories of fat a day ..........
Your body is incapable of extracting calories efficiently from leaves,
and 5,000 cal of lettuce would be 55 pounds.
2,000 would be 22 pounds. Lettuce is good diet food.
--Bryan