Another recipe question - Mac N Cheese

Re: Another recipe question - Mac N Cheese

• PinkinProvence member

  

  September 2013

  Make a roux with diced onions, butter and flour. Add a pinch of nutmeg. Add about a cup or cup and a half of milk, skim plus or cream. You can always add more. Melt in 3 or 4 types of cheeses. I usually use whatever I have in my drawer - fontina, provolone, American, gruyere, cheddar. Stir and season. Add more milk to desired consistency.
  
  Pour over casserole dish with cooked pasta. I never use elbows. Cellentani or elephant ears are my favorite- something with ridges. Top with either breadcrumbs, Panko or slices of cheese.
  
  Cook covered for at least 30 minutes putting under broiler for last couple of minutes. Let sit to settle. Even better if you reheat second day.

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• DangerMuffin23 member

  

  September 2013

  How you melt your cheese can make a difference too.  I melt my cheese in a glass bowl over a pot of boiling water (while on the stove). - while whisking with milk- Remember that when it cools it will be thicker than when you're mixing.  If you melt it this way, it's pretty much impossible to burn your cheese (which is gross).

  
  

  

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• Aimothy member

  

  September 2013 edited September 2013

  Never mind. I'm a PIP fail machine. Insert Blue box here.

  
  Baby Boy born 5.3.15

  
  

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• brij2006 member

  

  September 2013

  One tip. Don't let your sauce boil at all after you add the cheese. It separates and is a chunky nightmare.

  TTC since 1/13  DX:PCOS 5/13 (long, anovulatory cycles)
  Clomid 50mg 9/13 = BFP! EDD 6/7/14 M/C 5w6d Found 11/4/13
  1/14 PCOS / Gluten Free Diet to hopefully regulate my system. 
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  Surprise BFP 6/14, Beta #1: 126 Beta #2: 340  Stick baby, stick! EDD 2/17/15
  Riley Elaine born 2/16/15
  
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• cinderin member

  

  September 2013

  PinkinProvence said:

  Make a roux with diced onions, butter and flour. Add a pinch of nutmeg. Add about a cup or cup and a half of milk, skim plus or cream. You can always add more. Melt in 3 or 4 types of cheeses. I usually use whatever I have in my drawer - fontina, provolone, American, gruyere, cheddar. Stir and season. Add more milk to desired consistency.
  
  Pour over casserole dish with cooked pasta. I never use elbows. Cellentani or elephant ears are my favorite- something with ridges. Top with either breadcrumbs, Panko or slices of cheese.
  
  Cook covered for at least 30 minutes putting under broiler for last couple of minutes. Let sit to settle. Even better if you reheat second day.

  I do this also. No nutmeg (I might have to try that) but I add salt and pepper to taste.

  "How long till my soul gets it right? Can any human being ever reach the highest light? Except for Galileo, god rest his soul, king of night vision, king of insight." ~ Indigo Girls
  When you've been married this long, you need a ticker to remind you.
  
  Baby Boy M - 08/01/2013
  

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• callitcompulsive member

  

  September 2013

  yeah so @pinkinprovence, I'm coming over for dinner. That sounds uuuhmazing.
  

  
  
  

  
  

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