Macaroni & Cheese

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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

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

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

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

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...

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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