North Carolina Nesties
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Re: Mac and Cheese recipes?
I made this last year for the super bowl and it was awesome. I cut the butter in half (to 5T) for making the bread crumbs and it was still plenty. I also didn't use the pancetta since I don't eat most meat. Also, just as an FYI, the whole reducing part took longer than I expected (maybe 30 minutes? I can't remember exactly).
Macaroni and Cheese
10 T. Butter
1 ? C. (almost 3 lb.) small diced pancetta
? dry baguette
1 lb. ?wheels?
4 C. heavy cream
1 ? C. (6 oz.) grated Parm.-Reg. Cheese
2 ? C. (10 oz.) small diced fontina cheese, cold
Kosher salt
Pepper
1) Preheat 375?. Butter 9x13 pan.
2) Place pancetta on baking sheet and bake until crisp (about 18 minutes). Drain.
3) Crush baguette into semi-fine crumbs. (About 1 C.). In large saute pan over medium heat, melt 10 T. butter and toast crumbs, tossing until golden brown (8-10 min).
4) Bring large pot salted water to boil, cook macaroni 8-10 min. Drain. Put in large mixing bowl.
5) In large (4 qt. or more) saucepan, bring cream to boil; lower heat to medium and simmer until reduced by one third. Will be pourable and thin. Slowly wisk 1 ? C. parmesan and all panchetta. Reduce until ?thick.?
6) Add cream and fontina to macaroni. Toss quickly to mix. Season with salt and pepper. Pour mix into pan. Top with bread and remaining ? C. parmesan. Bake until bubbling and golden, approximately 15-20 min.
4 cups pasta (elbow, corkscrew, whatever)
2 cans Campbells Cheddar Cheese soup
1 soup can of milk
1/4 teaspoon black pepper
1 cup shredded cheese of your choice (cheddar jack, colby jack, cheddar, whatever)
1/2 sleeve crushed Ritz crackers
1. Boil pasta, drain. Combine with soup, milk, and pepper. Spread out into 13x9 pan. Top with shredded cheese, then cracker crumbs. Bake at 350 for about 30 minutes.
I made this for the first time this past Christmas. I didn't put in the blue cheese because my hubby's not a fan (it was just the 2 of us), but I'm going to try it the next time I make it. It's very creamy-cheesy, not dry-cheesy, if that makes sense.
http://allrecipes.com/Recipe/Mac-and-Cheese-Henwood-Style/Detail.aspx
My sis made this one when we were visiting because I was craving mac 'n cheese. It was super yummy!
http://blissfullydomestic.com/2009/vermont-mac-and-cheese