Atlanta Nesties
smynings_bride
member
Dear Community,
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.
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.
Mac and Cheese Recipe?
I was asked to make mac and cheese for a cookout tomorrow afternoon--I have never been able to find a really good recipe for mac and cheese that's nice and creamy. Anyone care to share a good one? Thanks!
Re: Mac and Cheese Recipe?
OR here you go
::crosses fingers that the C&P works properly and TN doesn't hiccup again::
MACARONI AND CHEESE
8 ounces uncooked elbow (or your preference) macaroni
1/4 (2 tbsp) stick butter
2 tbsp all purpose flour
2 cups milk
? tsp or more nutmeg
? tsp or more cayenne pepper or chili powder
? tsp crushed red pepper
salt and pepper to taste
2 cups (8 oz) sharp cheddar cheese shredded or cubed
2 tbsp grated Parmesan (or similar) cheese
2 tbsp Italian bread crumbs or wheat germ
Preheat oven to 375. Just barely undercook macaroni according to package directions, so it is about to become al dente, immediately drain water and fill with cold water to keep the pasta from cooking further, then drain all water, and set aside. Melt 2 tbsp of the butter, and using a wire whisk, stir in the flour. When mixed thoroughly, pour in the milk super fast and whisk rapidly to keep from clumping. Heat quickly to a boil, stirring always, and when thick and smooth, add nutmeg, cayenne or chili, red pepper, salt and pepper. Turn off burner and stir in cheddar before the roux begins to cool. Using non-stick cooking spray, thoroughly coat the inside of the 2 quart, low side baking dish. Altermately, wipe the inside of the dish with cool buttter to coat it. Pour all of the pasta into the dish, and evenly pour the cheese sauce over the top of it, ensuring it thoroughly covers the surface of the pasta, all the way to the edge. Stir Parmesan and bread crumbs or wheat germ together and sprinkle over sauce before baking for about 25 minutes, or until bubbling and golden brown.
here's a really good one from candace...
http://mrssouthernbelle.blogspot.com/search/label/Recipes
If you don't want the kick from the crushed red pepper, you can leave it out.
I hope you enjoy it!