Maine Nesties
MainelyFoolish
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.
Daniele
Re: Daniele
Of COURSE! And I'll post the recipe with the original amount of red pepper-- not the double that I put in because I'm a spice-hound.
The only other change I make is that I make it a little lower-fat by using 2% milk instead of the whole milk and lowfat half-and-half instead of the heavy cream, and I reduce salt to only 1 tsp.
MAC-N-CHEESE:
What you need:
9 x 13 baking dish.
One pound macaroni of choice
Topping: 2 T butter; 1-1/2 cups panko bread crumbs; 1 c grated xtra sharp cheddar cheese
Sauce: 3 T butter; 3 T flour; 2-3/4 cups whole milk; 3/4 cups heavy cream; 4 cups grated cheddar (about a pound); 1/2 tsp red pepper; 2 tsp Dijon mustard; 1-1/2 tsp salt; 1/4 tsp black pepper
Directions:
Preheat oven to 400'F. In saucepan, melt butter over med-low heat and stir in flour and red pepper. Cook the roux, stirring constantly, for 3 mins. Whisk in milk. Bring sauce to boil, whisking constantly, and then simmer (whisking occasionally) 3 mins. Stir in cream, cheddar, mustard, salt, and black pepper. Remove from heat and cover surface with wax paper (I spray my wax paper first so it doesn't stick). Topping (I put this together while the pasta is cooking): combine panko breadcrumbs and cheddar cheese in a bowl. Melt butter in a med saucepan and add the panko-cheese mixture, being sure to work the butter into the majority of the dry ingredients. Set aside. Cook the pasta and drain, keeping a small amount of water with the pasta. Stir in the sauce and transfer to the baking dish (I lightly spray mine with Everbake first). Add topping and bake on the middle rack 20-25 minutes.