Macaroni & Cheese

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

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

fuck it imna make some for lunch

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

i made it

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

uh maybe better?

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

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

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

nine years pass...
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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