PERFECT Macaroni and Cheese!
Bethers66
Instead of using just Cheddar cheese as I usually do, I used a block of cheddar
and half a block of Velveeta. (for two large casseroles) It was PERFECT!
Then, I topped it with bread crumbs, a mixture of shredded swiss, mozzarella,
and cheddar, then a dusting of grated parmesan.
YUM!!!
-Beth
SUS...@prodigy.net
character to the classic mac and cheese.
Maude
>wrote:
>
>Perfect for you, but that's because you've never tasted macaroni and
>cheese made with fontina, jack, cheddar, and parmesan cheeses. You
>would chuck the Velveeta if you ever tried fontina.
SUS...@prodigy.net
bread crumbs and cheeses? I've always cooked mine on the stove with
macaroni, milk, butter, cheese (half cheddar half velvetta) but your version
sounds very good.
Maude
Bethers66 wrote in message <19990101215306...@ng-ch1.aol.com>...
Curly Sue
>On 2 Jan 1999 02:53:06 GMT, beth...@aol.comQQnospam (Bethers66)
>wrote:
>>I finally figured out the PERFECT Mac & Cheese recipe!
>>
>>Instead of using just Cheddar cheese as I usually do, I used a block of cheddar
>>and half a block of Velveeta. (for two large casseroles) It was PERFECT!
>>Then, I topped it with bread crumbs, a mixture of shredded swiss, mozzarella,
>>and cheddar, then a dusting of grated parmesan.
>>
>Perfect for you, but that's because you've never tasted macaroni and
>cheese made with fontina, jack, cheddar, and parmesan cheeses. You
>would chuck the Velveeta if you ever tried fontina.
What kind of idiot makes macaroni and cheese with parmesan and
cheddar?
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
Alan Boles
baking with addition of bacon on top etc?
ma...@nospamnet.com <SUS...@prodigy.net> wrote in message
news:76loo3$284q$1...@newssvr04-int.news.prodigy.com...
:This sounds really good, do you bake it like a casserole after adding the
:bread crumbs and cheeses? I've always cooked mine on the stove with
:macaroni, milk, butter, cheese (half cheddar half velvetta) but your
version
:sounds very good.
:Maude
:Bethers66 wrote in message
<19990101215306...@ng-ch1.aol.com>...
:>
:>Instead of using just Cheddar cheese as I usually do, I used a block of
:cheddar
:>and half a block of Velveeta. (for two large casseroles) It was
PERFECT!
:>Then, I topped it with bread crumbs, a mixture of shredded swiss,
:mozzarella,
:>and cheddar, then a dusting of grated parmesan.
:>YUM!!!
:>
:>-Beth
:
:
Bethers66
>baking with addition of bacon on top etc?
Actually, yes! When I was growing up, my mother made homemade mac & cheese,
but she added cooked cubed ham, and sliced black olives to the casserole before
baking. I realize now how weird the olive-thing sounds, but it was YUMMY! I
still make it occasionally when I'm having a comfort-food craving and I miss my
mommy. :(
-Beth
When you come to the edge of all that you know, you must believe one of two
things; there will be earth upon which to stand, or you will be given wings to
fly.
-Unknown
~~~~~~~~~~~~~~~~~~~~~~~~~~
http://members.aol.com/Bethers66/pubpage.htm
Bob Y.
>On Sat, 02 Jan 1999 19:44:40 GMT, s...@addressin.sig (Curly Sue) wrote:
>
>>r...@no.spam (Laurel) wrote:
>>
>>>On 2 Jan 1999 02:53:06 GMT, beth...@aol.comQQnospam (Bethers66)
>>>wrote:
>>
>>>>I finally figured out the PERFECT Mac & Cheese recipe!
<snip>
>>What kind of idiot makes macaroni and cheese with parmesan and
>>cheddar?
>
>Typical response from a typical American dumbass.
>
And what nationality dumbass are you?
RMR
In article <36905659...@netnews.worldnet.att.net>, r...@no.spam (Laurel)
wrote:
>
>Typical response from a typical American dumbass.
>
Perhaps you were unaware that macaroni and cheese is a typical American
food. I think the American "dumbass" would have some more knowledge about
it.
Ranee Mueller (remove redtape to reply)
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So I bought a Mac.
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Macintosh: We may not get everything right,
But at least we knew the century was going to end. (Douglas Adams)
------------------------------------------------------------------
Randy and Paula Jackson
as Macaroni and Cheese. You all should grow up.
Bob Y. wrote in message <3690a2e7....@news.wcc.net>...
>On 4 Jan 1999 05:48:32 GMT, r...@no.spam (Laurel) wrote:
>
>>On Sat, 02 Jan 1999 19:44:40 GMT, s...@addressin.sig (Curly Sue) wrote:
>>
>>>r...@no.spam (Laurel) wrote:
>>>
>>>>On 2 Jan 1999 02:53:06 GMT, beth...@aol.comQQnospam (Bethers66)
>>>>wrote:
>>>
>>>>>I finally figured out the PERFECT Mac & Cheese recipe!
><snip>
>>>What kind of idiot makes macaroni and cheese with parmesan and
>>>cheddar?
>>
>>
Harry A. Demidavicius
agree with you. I would ignore the second sentence in any event.
Harry Demidavicius
On Mon, 04 Jan 1999 20:02:48 -0600, "RMR"
<redtape...@ix.netcom.com> wrote:
>----------
>In article <36905659...@netnews.worldnet.att.net>, r...@no.spam (Laurel)
>wrote:
>>
>>Typical response from a typical American dumbass.
>>
>
Curly Sue
>On Sat, 02 Jan 1999 19:44:40 GMT, s...@addressin.sig (Curly Sue) wrote:
>>r...@no.spam (Laurel) wrote:
>>>Perfect for you, but that's because you've never tasted macaroni and
>>>cheese made with fontina, jack, cheddar, and parmesan cheeses. You
>>>would chuck the Velveeta if you ever tried fontina.
>>
>>What kind of idiot makes macaroni and cheese with parmesan and
>>cheddar?
>Typical response from a typical American dumbass.
"typical?" "TYPICAL"???
Oh mercy, you really know how to hurt someone!
Mary Frye
me. Bernie ate it 3 nights in a row, the man likes food but doesn't
like lefovers :-).
--
Mary f. _ _
( \ / )
|\ ) ) _,,,/ (,,_
**/, .*'`~ ~-. ;-;;,_
|,4) * -,_. , ( `'-'
'-~~'*(_/~~' `-'\_)
<WHAT DO YOU MEAN REMOVE ME?????>
It's a widdle,widdle, widdle pud (dresssed up for the Holidays)
http://home.earthlink.net/~maryf (remove pud to reply)
Monika Adamczyk
Mary Frye wrote:
>
> The best Mac and cheese I ever made was the recipe that Mimi Hiller gave
> me. Bernie ate it 3 nights in a row, the man likes food but doesn't
> like lefovers :-).
>
Mary
This maybe a stupid question but I didn't grow up on mac and cheese so
excuse my ignorance. How in earth do you reheat it to achieve good
results? My biggest problem with this dish is that once it is baked, it
has to be eaten the same day or it won't taste right the next time.
Monika
Mr. Bill
>This maybe a stupid question but I didn't grow up on mac and cheese so
>excuse my ignorance. How in earth do you reheat it to achieve good
>results? My biggest problem with this dish is that once it is baked, it
>has to be eaten the same day or it won't taste right the next time.
Don't kid yourself...it DOES NOT reheat very good. Besides, my kids made sure
that we didn't have leftovers!
Now left over scalloped potatoes is another story....I love them better the
second day!!
KBELL12345
me. Bernie ate it 3 nights in a row, the man likes food but doesn't
like lefovers :-).
Well, hey Mary - how about posting it?
Curly Sue
>Monika Adamczyk <mon...@mediaone.net> wrote:
>>This maybe a stupid question but I didn't grow up on mac and cheese so
>>excuse my ignorance. How in earth do you reheat it to achieve good
>>results? My biggest problem with this dish is that once it is baked, it
>>has to be eaten the same day or it won't taste right the next time.
>Don't kid yourself...it DOES NOT reheat very good. Besides, my kids made sure
>that we didn't have leftovers!
Depends on the recipe, I suppose. My mother's macaroni and cheese not
only tastes fine reheated, but is great cold too.
D A Reimer
Monika Adamczyk wrote:
> This maybe a stupid question but I didn't grow up on mac and cheese so
> excuse my ignorance. How in earth do you reheat it to achieve good
> results? My biggest problem with this dish is that once it is baked, it
> has to be eaten the same day or it won't taste right the next time.
>
> Monika
Ahh! Here is another childhood comfort food. Monkia to reheat it, you have to
fry it in lots of melted butter in a cast iron frying pan. Its best when the
macaroni gets brown and toasty....kinda like frying a perogi. You have to
ignore the calories and how awfully bad this reheat is for your arteries.
Dolly
Mr. Bill
>Depends on the recipe, I suppose. My mother's macaroni and cheese not
>only tastes fine reheated, but is great cold too.
Yes...it is!! But don't you just love cold turkey stuffing? I can't wait for
it to get cold and make a stuffing sandwich with cranberry sauce! Talk about
overload on carbs!
Monika Adamczyk
I took advantage of the fact, that you can find it on Mimi's web site,
so here it is, including Mimi's comments:
http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm
Baked Macaroni and Cheese
Believe it or not, this was served at a temple dinner one Friday night.
It was so good, I asked for the recipe. Low fat, it's not, but I have
had some success using lower fat ingredients such as milk and sour
cream, though I wouldn't bother with nonfat sour cream. I also use less
cheddar than this recipe calls for...or I double everything except the
sour cream and cheddar. Whatever works...it's the best version I've ever
eaten.
2 cups uncooked elbow macaroni
1/2 c. butter
1/2 c. flour
1-1/2 c. milk
1-1/2 c. sour cream
1 t. salt
1/2 T. pepper
10 oz. bar mild Cheddar cheese, grated
1.Preheat oven to 350°F.
2.Cook macaroni in salted boiling water according to package directions.
Drain and rinse with cold water. Pour into a 3-qt. casserole
3.In a saucepan, melt butter and stir in flour. Gradually stir in milk
and sour cream. Add salt and pepper.
4.Cook over low heat, stirring constantly, until sauce bubbles and
thickens.
5.Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
6.Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved
cheese.
7.Bake for 1 hour, or until bubbly and brown.
8.Serve immediately.
Serves 6.
-----
Monika
DdoubleE
Dee - in search of the Ultimate Mac & Cheese
--
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The wisest man I ever knew taught me something I never forgot.
Although I never forgot it, I never quite memorized it, either.
So what I am left with is the memory of having learned something very wise
that I can't quite remember.
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Remove the dash 'n dot to reply via email.
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Monika Adamczyk wrote in message <36940221...@mediaone.net>...
Bob Slover
> Ahh! Here is another childhood comfort food. Monkia to reheat it, you have to
> fry it in lots of melted butter in a cast iron frying pan. Its best when the
> macaroni gets brown and toasty....kinda like frying a perogi. You have to
> ignore the calories and how awfully bad this reheat is for your arteries.
>
> Dolly
Dolly,
I thought I was alone, this is the BEST way to eat mac & cheese!
BobSlo
Ivan Weiss
> This maybe a stupid question but I didn't grow up on mac and cheese so
> excuse my ignorance. How in earth do you reheat it to achieve good
> results? My biggest problem with this dish is that once it is baked, it
> has to be eaten the same day or it won't taste right the next time.
Nah, just pop it the microwave for a couple minutes. I had some tonight at
work and it was just fine.
Ivan Weiss CORPORATION, n. An ingenious device for obtaining individual
Vashon WA profit without individual responsibility
-- Ambrose Bierce: "The Devil's Dictionary"
C.L. Gifford
Monika Adamczyk wrote:
>
> Mary Frye wrote:
> >
> > The best Mac and cheese I ever made was the recipe that Mimi Hiller gave
> > me. Bernie ate it 3 nights in a row, the man likes food but doesn't
> > like lefovers :-).
> >
>
> Mary
>
> This maybe a stupid question but I didn't grow up on mac and cheese so
> excuse my ignorance. How in earth do you reheat it to achieve good
> results? My biggest problem with this dish is that once it is baked, it
> has to be eaten the same day or it won't taste right the next time.
>
> Monika
Easy to reheat Monika. If it is the baked type, I just put it in
the microwave for a while, stir well, add MORE cheese and
microwave until it is heated through. If it is the stove top
type, just heat it on the stove while stirring now and again (I
usually add more cheese to this too).
Charlie
*****************************************************************
Charles Liam Gifford 32:44:58N
<>< 117:06:33W
USS PORTERFIELD DD682
http://www.geocities.com/Pentagon/Quarters/8893
Judy
blatant lie!
:-)
Judy
Monika Adamczyk wrote:
> KBELL12345 wrote:
> >
> > The best Mac and cheese I ever made was the recipe that Mimi Hiller gave
> > me. Bernie ate it 3 nights in a row, the man likes food but doesn't
> > like lefovers :-).
> >
> > Well, hey Mary - how about posting it?
>
> <snip> yummy recipe
mikel
the American variety and not a Philistine. Though many would dismiss
any distinction, I will press on.
One of my very favorite foods is home made mac and cheese (mom would
treat this as a hobo stew and add whatever kind of cheese she had,
often some cubed ham as well... always baked with a nice crust on top)
reheated in the microwave. Then add ketchup.
The trick is to overheat it in the microwave so it get's a little
crusty around the edged where it touches the bowl. The extra heat is
also needed to absorb the cold ketchup and have the whole remain nice
and warm.
For the primary preparation, if one really needs a comfort food fix
then the traditional accompaniment in our house was meat loaf.
good luck all,
Mike
>On Wed, 6 Jan 1999, Monika Adamczyk wrote:
>
>> This maybe a stupid question but I didn't grow up on mac and cheese so
>> excuse my ignorance. How in earth do you reheat it to achieve good
>> results? My biggest problem with this dish is that once it is baked, it
>> has to be eaten the same day or it won't taste right the next time.
>
Monika Adamczyk
really good.
But no wonder, even with the half of the sauce quantity, pasta swims in
fat. When I pulled the baking dish out of the oven, the sauce and cheese
boiled rapidly like crazy. With such rich dish, it does make 6 servings
- at least for me and my son.
Monika
Mary Frye
Told you it was good!! I wouldn't steer you wrong ;-).
mark...@ndirect.co.uk
kbell...@aol.com (KBELL12345) wrote:
> The best Mac and cheese I ever made was the recipe that Mimi Hiller gave
> me. Bernie ate it 3 nights in a row, the man likes food but doesn't
> like lefovers :-).
>
> Well, hey Mary - how about posting it?
>
make a bechamel sauce with lots of cheddar cheese and mix the two together.
Put into a casserole dish and cover with slices of ripe tomato. Put into the
oven for 15-20 minutes and serve with well-grilled (broiled) smoked bacon.
Delicious but alas I couldn't eat it at the moment - I'd blow my diet!
Mark.
-----------== Posted via Deja News, The Discussion Network ==----------
http://www.dejanews.com/ Search, Read, Discuss, or Start Your Own
Albert Silverman
Monika Adamczyk <mon...@mediaone.net> wrote:
>
>
>1.Preheat oven to 350°F.
>2.Cook macaroni in salted boiling water according to package directions.
>Drain and rinse with cold water. Pour into a 3-qt. casserole
>3.In a saucepan, melt butter and stir in flour. Gradually stir in milk
>and sour cream. Add salt and pepper.
>4.Cook over low heat, stirring constantly, until sauce bubbles and
>thickens.
>5.Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni
>with remaining cheese.
>6.Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved
>cheese.
>7.Bake for 1 hour, or until bubbly and brown.
>8.Serve immediately.
My oven only goes up to 3000F.
What should I do?
>
>Serves 6.
>
>-----
>
>Monika
--
Janet Stirbens
Could someone please post the ingredients and measurements?
Thanks.
Feel free to email me off the group at:
stir...@raex.com
Jan
Mr. Bill
>
>My oven only goes up to 3000F.
>
>What should I do?
Back it off to 2750F and bake for 2 microseconds?
<vbg>
Monika Adamczyk
Or use a news reader which allows to see the last 0 as the little o
which is a symbol for 'degree' :-))) (No, it wasn't me. I just cut and
paste the recipe from Mimi's web site).
Here is the recipe again per multiple requests (Mimi rocks!)
Baked Macaroni and Cheese
http://www.cyber-kitchen.com/recipes/Ultimate_Mac&Cheese.htm
Believe it or not, this was served at a temple dinner one Friday night.
It was so good, I asked for the recipe. Low fat, it's not, but I have
had some success using lower fat ingredients such as milk and sour
cream, though I wouldn't bother with nonfat sour cream. I also use less
cheddar than this recipe calls for...or I double everything except the
sour cream and cheddar. Whatever works...it's the best version I've ever
eaten.
2 cups uncooked elbow macaroni
1/2 c. butter
1/2 c. flour
1-1/2 c. milk
1-1/2 c. sour cream
1 t. salt
1/2 T. pepper
10 oz. bar mild Cheddar cheese, grated
1.Preheat oven to 350 F. (degree symbol removed)
2.Cook macaroni in salted boiling water according to package directions.
Drain and rinse with cold water. Pour into a 3-qt. casserole
3.In a saucepan, melt butter and stir in flour. Gradually stir in milk
and sour cream. Add salt and pepper.
4.Cook over low heat, stirring constantly, until sauce bubbles and
thickens.
5.Reserve 1 c. grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.
6.Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved
cheese.
7.Bake for 1 hour, or until bubbly and brown.
8.Serve immediately.
Serves 6.
Personal note about the recipe: I used the same amount of pasta, but
half of the ingredients for sauce and I still had more than monthly
limit of fat in the dish. Somehow I couldn't bring myself to put a stick
of butter into this dish despite that I like butter a lot.
Monika
Bob Y.
wrote:
>
>"Mr. Bill" wrote:
>>
>> slv...@netcom.com (Albert Silverman) wrote:
>> >
>> >My oven only goes up to 3000F.
>> >
>> >What should I do?
>>
>> Back it off to 2750F and bake for 2 microseconds?
>>
>> <vbg>
>
>Or use a news reader which allows to see the last 0 as the little o
>which is a symbol for 'degree' :-))) (No, it wasn't me. I just cut and
>paste the recipe from Mimi's web site).
>
all news readers convert (alt 248) into the degree symbol, post the temp as 350F
or 220C or 400K or whatever temperature scale you cook with.
Bob Y.
The Four Horsemen of the Common Cold: Sniffles, Chesty, Nostril, and Lack of Tissues.
Terry Pratchett in _Interesting Times.
AST
On Sun, 10 Jan 1999 at 21:18:52 and wrote:
>Or you could do as I have been doing, since it was pointed out to me that not
>all news readers convert (alt 248) into the degree symbol, post the temp as 350F
>or 220C or 400K or whatever temperature scale you cook with.
I doubt that many people use the Kelvin Scale to cook with! :@)
--
Alessio Tiramani
Replace "d66ABd-65465215" With "Alessio" (If you don't, I won't get it!)
"I think That I Shall Never See, My Cataracts Are Blinding Me." --Hans Moleman
Bob Y.
wrote:
>Bob Y. <mailto:rdy...@wcc.net> posted an article to rec.food.cooking on
>On Sun, 10 Jan 1999 at 21:18:52 and wrote:
>
>>Or you could do as I have been doing, since it was pointed out to me that not
>>all news readers convert (alt 248) into the degree symbol, post the temp as 350F
>>or 220C or 400K or whatever temperature scale you cook with.
>
>I doubt that many people use the Kelvin Scale to cook with! :@)
>
>Alessio Tiramani
And you might be suprised what some of our people who work in labs use to cook
with. Autoclave goulash anyone?
Mblaquiere
plenty of grated cheddar cheese, then I add some of any cheese I have on hand,
plus a little Velveeta (one slice) for creaminess. Last night I added Monterey
Jack, Colby and Parmesan cheese to the Cheddar cheese sauce. I added some ham
chunks, then made a crust of bread crumbs, Parmesan cheese and grated Cheddar.
It was great!
Mari
Goomba
cheese.. You'd never know the cottage cheese is there but it really adds
creaminess. A touch of nutmeg, nice ground pepper and my sauce goes over and
mixed with the pasta. Then I bake for about 25 min.
Goomba
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
rvrh...@hotmail.com
mblaq...@aol.com (Mblaquiere) wrote:
> That is how I make macaroni and cheese -- I first make a white sauce, add
> plenty of grated cheddar cheese, then I add some of any cheese I have on hand,
> plus a little Velveeta (one slice) for creaminess.
> Mari
Mari,
Did you ever read the ingredients on the Velveeta package? Barf!
This is not a cheese. It's something else, and does not belong in any recipe.
At least you kept it down to one slice :-)
Some folks would even take issue with the use of a white sauce. You already
have plenty of starch with the pasta - maybe you shouldn't use any more,
although you can find plenty of recipes that call for it, even from Italy.
Aside from that, it sounds very good indeed!
Ron in Louisiana
picky picky
Mblaquiere
Bill Shoemaker
>What kind of idiot makes macaroni and cheese with parmesan and
>cheddar?
The best macaroni and cheese I ever tried was one I saw Justin Wilson
make on TV one time. Not only did it have parmesian and cheddar, it
also had swiss-and a BUNCH of other stuff.
Mblaquiere
sauce, including a little Parmesan (not too much). I will also include Swiss,
Colby, Mozzarella, Muenster, Cheddar, and whatever else I have. I have not
used any bleu cheeses, I thought the flavor would be too strong. But I think
a number of cheeses makes for an interesting sauce.
That may make me an idiot. In that case, I guess I would be a thinking,
experimenting idiot.