Macaroni & Cheese

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Wow! I want one of those giant stockpots, but my kitchen isn't big enough.

Jaq (Jaq), Thursday, 26 January 2006 20:58 (thirteen years ago) link

Maybe a wiser approach would be to fit your kitchen inside the pot.

Paul Eater (eater), Thursday, 26 January 2006 22:36 (thirteen years ago) link

I was thinking I could stand in it to cook when I wasn't using it. With the lid strapped to my back like a turtle shell.

Jaq (Jaq), Thursday, 26 January 2006 22:45 (thirteen years ago) link

It would take $350 worth of gas to bring a $350 stock pot full of water to a boil.

truck-patch pixel farmer (my crop froze in the field) (Rock Hardy), Thursday, 26 January 2006 23:14 (thirteen years ago) link

Whoa, true, never mind that one then! [sneaks off to modify wishlist...]

To get this back on the macaroni track - Ally, what italian cheeses go in your mac & cheese?

Jaq (Jaq), Thursday, 26 January 2006 23:21 (thirteen years ago) link

All these words for normal maccheroni, tomato and cheese? Incredible...

Bdx, Tuesday, 31 January 2006 12:03 (thirteen years ago) link

You should see our PB&J Manifesto.

truck-patch pixel farmer (my crop froze in the field) (Rock Hardy), Tuesday, 31 January 2006 13:16 (thirteen years ago) link

The Little Red recipe Book.

aldo_cowpat (aldo_cowpat), Tuesday, 31 January 2006 13:46 (thirteen years ago) link

Oh honestly I don't have specific ones I use each time. I think last time was parm-reg, a little provolone, asagio, and actually a little bit of robusto as well but that was mainly because I had it and wanted to use.

Allyzay Rofflesberger (allyzay), Tuesday, 31 January 2006 16:04 (thirteen years ago) link

I like slices of tomato arranged on top of mac and cheese before baking in the oven. It looks pretty.

Mädchen (Madchen), Tuesday, 31 January 2006 17:48 (thirteen years ago) link

I have a good tomato cheesy bake that works very well: its a bit like what Rock suggested at the top of thread, the key is white sauce (bechamel sauce). Which frankly I thought mac n cheese was anyway?

Anyhoo. What I do is: I make a basic bechamel sauce, can be thin or thick depending on yr preference. Chuck in some tasty or parmesan cheese as you like and melt thru.

Meantime, rather than just add tomatoes I actually cook a tomato sauce like I would for pasta. Fry off onion and garlic, add canned tomatoes and paste, cook for abt 10 minutes to reduce. If you liked you could toss in some veg such as carrot, peas, or broccoli too.

Then gently stir the bechamel into the tomato sauce and stir it til its all well mixed, toss that into yr cooked pasta, add some more cheese, top it with a thick layer of cheese and breadcrumbs, and bake til thats crusty (maybe 15 mins or so).

You could add chopped boiled egg too. Its delish: its a bit like an italian pasta al forno I suppose, tho I dont think that usually has bechamel stirred into it.

Trayce (trayce), Thursday, 2 February 2006 00:33 (thirteen years ago) link

Oh that does sound good, that's a good idea.

Allyzay Rofflesberger (allyzay), Thursday, 2 February 2006 15:34 (thirteen years ago) link

The Le Creuset pans finally showed up. When we get back from travelling, I'm making mac & cheese first thing in the 3-qt soup dish.

Jaq (Jaq), Thursday, 2 February 2006 21:35 (thirteen years ago) link

one year passes...

this is just disgusting. it lays waste to a perfectly simple combination of foods. our forefathers were onto something. the tomato is a practically worthless fruit good for nothing more than pizza sauce, & half the time thats not so great either. this thread makes me sick.

deeznuts, Thursday, 21 June 2007 02:21 (twelve years ago) link

Well, I feel sorry for you, a little bit. But mostly I'm thinking "excellent! more for me!"

I've got an Early girl and a Large Yellow plant in containers out front, as well as 2 tomatillo plants which are already setting fruit. Had 6 sweet basil plants, one of which mysteriously withered away (and a second seems to be doing the same now - I may have overwatered), 2 of opal basil which are doing okay, and 1 Thai holy basil which is happy as can be.

Jaq, Thursday, 21 June 2007 03:26 (twelve years ago) link

Jaq, I've had problems growing sweet basil too - I can't find any rhyme or reason as to why one dies while the others flourish happily.

Growing that and some Sun Gold tomatoes on my windowsill at the moment. Come July my living room is going to smell like tomato salad (i.e. the best summer smell ever). Jaq, I'm so jealous yours are fruiting already!

hejira, Thursday, 21 June 2007 08:01 (twelve years ago) link

i made a huge pan of mac and cheese last weekend, using "sharp" cheddar and gruyere. great, but i would have liked it to be a bit more tangy.

lauren, Thursday, 21 June 2007 14:03 (twelve years ago) link

http://farm2.static.flickr.com/1440/578204837_9578346822_m.jpg

lauren, Thursday, 21 June 2007 14:15 (twelve years ago) link

has anybody noticed that "deej" "deeznuts" and "dean ge" all seem to have the same bad attitude about everything?

El Tomboto, Thursday, 21 June 2007 14:53 (twelve years ago) link

uh huh.

hejira, only my tomatillos have fruits at this point. I've never tried to grow them here (Seattle), but am hoping for the best. The yard gets more afternoon sun than I thought it would - the ficus tree I moved outside has gotten sunburnt!

Jaq, Thursday, 21 June 2007 15:31 (twelve years ago) link

Lauren, please YSI some of your mac'n'cheese. :-)

nathalie, Monday, 25 June 2007 08:55 (twelve years ago) link

Jaq - poor ficus tree; I guess calamine lotion doesn't work like it does on people? I am jealous of any fruit at all! My Sun Gold are about two feet high on the cane, and although looking fab they're nowhere near fruiting. I'm collecting some rain from today's TORRENTIAL downpouring (UK law states that it must rain heavily on the first day of Wimbledon) so I'll use that on them to make them feel like they're outside (this is the ridiculous way my mind works).

Back to mac 'n' cheese - can't say I'm a huge fan. It looks kinda like a half-finished lasagne to me and my subconscious goes "hey! where's the meat?"

hejira, Monday, 25 June 2007 10:50 (twelve years ago) link

three months pass...

A friend of mine won the Northwest Regional division of the Tillamook Mac&Cheese contest this year! She's going to the finals on Dec 7 (at the Lucia (?) hotel in Portland, where they live anyway). GO V.!!!!

Secondly, I want one of these "edge" pans (http://www.eugeneweekly.com/2007/07/26/chow/features7.html), both for mac&cheese and brownies.

Jaq, Wednesday, 10 October 2007 16:40 (twelve years ago) link

That pan is super-awesome.

Casuistry, Friday, 12 October 2007 23:09 (twelve years ago) link

i posted on ile about wanting that pan for my birthday. it looks awesome.

chicago kevin, Monday, 22 October 2007 21:06 (eleven years ago) link

Mac & Cheese in the oven *right now*. It's Nigel Slater's recipe from Kitchen Diaries, with Fontina, Pecorino, breadcrumbs, dijon mustard and grain mustard. Will report back, but the spoon-licking bodes well for the finished item. I don't half wish I had one of those pans.

Madchen, Monday, 29 October 2007 17:50 (eleven years ago) link

Hmmm. The topping was marvellous - a 50/50 mix of pecorino and breadcrumbs - but the stuff underneath was only OK. Not nearly cheesy enough for my liking. Sorry Nige.

Madchen, Monday, 29 October 2007 23:02 (eleven years ago) link

Did it need more cheese d'ya think, or just different cheese? I came home last night w/ a big mac&cheese craving to a fridge full of cheese, but no pasta to be found. The loaf of bread I baked on Sunday will make terrific crumbs in a few more days though, so I'm planning a big pan of golden cheesy buttery goodness for the weekend.

Jaq, Tuesday, 30 October 2007 15:47 (eleven years ago) link

i have a hunk of elderly cheddar in the fridge, but i don't think it's enough for m&c. sad face. it might be enought for cauliflower cheese, though...

lauren, Tuesday, 30 October 2007 16:24 (eleven years ago) link

The Fontina was pretty pokey, but I don't think 75g was enough (for 175g of pasta). If I did it again I'd use twice as much. Also, you couldn't tell there was mustard in it, really, apart from grainy speckling.

Madchen, Tuesday, 30 October 2007 16:57 (eleven years ago) link

fuck it imna make some for lunch

jhøshea, Tuesday, 30 October 2007 17:01 (eleven years ago) link

i made it

http://img140.imageshack.us/img140/246/macncheesegu7.jpg

jhøshea, Tuesday, 30 October 2007 20:28 (eleven years ago) link

uh maybe better? http://img140.imageshack.us/img140/246/macncheesegu7.jpg

jhøshea, Tuesday, 30 October 2007 20:30 (eleven years ago) link

i made the cauliflower cheese last night. it was wicked.

lauren, Sunday, 4 November 2007 14:07 (eleven years ago) link

My cheese sauce broke and was grainy last time. Tasted fine but looked & felt odd. I haven't really investigated why yet, maybe I used too much hard cheese? Maybe too much heat, maybe lots of things. The cookbook wasn't very scientific about the recipe, I'm afraid.

Laurel, Thursday, 8 November 2007 03:52 (eleven years ago) link

nine years pass...

https://i.imgur.com/fWCzbjr.jpg
https://cooking.nytimes.com/recipes/1812-the-best-macaroni-and-cheese
So much better than my old bechamel-based recipe. Repeated stirring & adding milk & cheese is key.
Forgot the bread crumbs, obvs.

oder doch?, Friday, 8 September 2017 13:28 (two years ago) link


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