NeuroTalk Support Groups - Macaroni and Cheese

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- - Macaroni and Cheese (https://www.neurotalk.org/food-court/167387-macaroni-cheese.html)

Quote:

Originally Posted by jprinz99 (Post 965455)

we call this Gramma's Mac & Cheese-
shred 2 blocks of cheddar
set aside 1-2 handfuls for later

boil 1 box macaroni pasta to al dente, drain

in a bowl combine:
1 cup heavy cream
1 cup milk (use whole not skim)
2 eggs
scant 1/2 tsp mustard powder

in same warm pot mix the pasta (not the 2 handfuls you set aside)

at this point it clumps up and you will swear I led you into a disaster! Fear not, the cheese will melt and magic happens (turn burner on lower setting if needed).

Pour into a pyrex/casserole dish that is sprayed with Pam.

Slowly pour on milk/cream/egg combo, top it all with the remaining cheese and some breadcrumbs.

Cover in foil and cook for 45 mins. Take off the tinfoil and cook for another 15 mins (total 1 hour).

*I briefly set my dish under broiler as we like a rather cruchy, brown top - if you do this watch closely as it will burn the cheese when you aren't paying attention.:eek:

this makes a less gooey type of mac& cheese. It freezes well, reheats great, etc. We have even made it in muffin tins which I pop into freezer bags - this way the kids just nuke one for a fast supper. Hope you try it and like it!

I have never done it with egg but this looks interesting.

I like a more 'soupy' mac and cheese, so even though I like the crunchy top from baking, I go more for the broil effect. Hard to balance, my older son likes thick mac and cheese LOL I've also done it with onions (strained out, just cooked in for flavor) and sour cream in the cheese mix. Very tasty.

I had a lobster mac and cheese that was AMAZE-ing. I forget what all the cheeses were. But they used wide noodles for the mac.

Quiona (or similar) elbow noodles
Ghee (or great tasting oil of your choice)
Sea Salt
Fresh garlic
Pecorino Cheese
Goat Cheddar
1/4 cup organic half/half

What I do is make the noodles, drain. Mix in a small amount of ghee to moisten and mix the garlic in *I like using powder sometimes in a hurry. A bit of the sea salt. Grate the cheese on top and mix. I might throw it back in a 350 oven for a bit to melt the cheese. Add a bit of the organic half/half (raw diary works great, too).

It is unreal! Make a tossed salad, I uncork the Cannoneau or some organic white maybe some garlic un-bread sticks.

Quote:

Originally Posted by happyisme09 (Post 976637)

Quiona (or similar) elbow noodles
Ghee (or great tasting oil of your choice)
Sea Salt
Fresh garlic
Pecorino Cheese
Goat Cheddar
1/4 cup organic half/half

Cold wet day here where I live and I remembered the mac and cheese thread. I just need a translation by someone please... :o

What's "half/half"?

Edited to add: Maybe it means 1/4 cup of both the cheeses (organic pecorino and goat cheddar)? Silly me. I thought it may be the name of some ingredient over there. :o

half milk and half cream. You buy it that way in the USA.

Ahhh, fascinating. I learn something new every day. lol

Thanks so much Kitt. :)

My husband makes one with a pound of taco meat in it and a layer of tex-mex cheese on top thats very tasty. He also makes one with some spaghetti sauce and pepperoni slices (Bridgefords he raves about lol) and an italian cheese mix on top plus bread crumbs.
I just make KD but use gharlic butter for the sauce. :D

I love eating pasta with tuna fish, I don´t even add tomato to that mix, it´s only the pasta, the tuna and of course, a lot of oil, it tastes very good!

We have macaroni and tuna and cheese sauce made with 1/2 and 1/2, oleo, and velveeta cheese. It is good. And sometimes I add some peas to it and I have my vegetable in it instead of on the side. :)

Many same methods but I put spoon of Dijon mustard in to sauce