October 2010 Weddings
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.
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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.
Mac and Cheese Recipe?
I can't find my usual standby and was planning on making this for dinner tonight. Does anyone have a recipe they swear by?
Otherwise I'll stick with something off of allrecipes.com
Re: Mac and Cheese Recipe?
Uggh, I wish I was at home and had access to my new cookbook. It has an awesome mac and cheese (healthier version) recipe (I haven't tried it yet but my sister swears by this cookbook). Moosewood Cookbook if you are interested.
I haven't found a recipe on allrecipes.com that I haven't liked though. I get off probably too late to be any help with the recipe but I can post it later if you want to try it for another night.
I have a "cheater" recipe that I use all the time:
1 box kraft Deluxe mac-n-cheese (the kind with the sauce packet)-prepare according to directions.
1 c. shredded cheddar (I use more than that-I
cheese!!)
1/2 C sour cream
1/4 tsp pepper
10 crushed ritz or butter crackers
1 Tbsp butter/margarine melted
Preheat oven to 375. Prepare dinner as directed on box. Stir in 1/2 C shredded cheddar, sour cream, and pepper.
Spoon into creased 1 1/2 qt casserole dish. Mix crushed crackers with melted butter. Sprinkle with remaining cheese and top with cracker mixture.
Bake for 20 min, let stand 5 min before serving. YUMMO!!!
I'm almost positive this is from Destiny (ddmure, something like that). If I'm wrong, I'm sorry! Please take credit if it's yours
I haven't tried it yet, but it sounded so yummy when she posted it and I saved it:
1 lb pasta cooked al dente set aside in a baking dish
Ritz crackers (about one stack) crushed in a ziplock bag and rolled with a rolling pin so that the crumbs are very fine. (Topping is optional)
1 block of Cabot Hunter's Cheddar or very sharp cheddar cheese grated
8oz package of crumbled blue cheese
1 tsp to a Tbs of mustard powder to taste
Pepper
1/4c butter
1tbs oil if needed
1-2 Tbs of flour
2 cups milk
Bechamel sauce:
Melt butter over medium heat (do not burn) - Have milk and whisk ready. Add flour while stirring vigorously with whisk. As it thickens start slowly adding the milk. Heat over medium high heat until the sauce begins to thicken. It should be gravy consistency. Add mustard powder and whisk.
Add the cheese:
Reduce the heat. Slowly add the grated cheese and blue cheese letting it melt in the bechamel sauce. Pepper to taste.
Pour the cheese sauce over the pasta, stirring as needed. Sprinkle with Ritz cracker crumbs and bake at 400 for 30 minutes or until the crumb topping is brown and the cheese is bubbling and getting lightly browned on the edges.
Oooh, is it this one?! http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304/ref=sr_1_1?ie=UTF8&qid=1294092632&sr=8-1 I think my parents have this, I'm pretty sure...
Ashlee - thanks for recipe! I was actually planning on "breading" some chicken breast with Ritz crackers!
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Pepper Jack Mac & Cheese
Servings: 6 servings
Ingredients
2 cups (8-oz. pkg.) shredded cheddar cheese
2 cups (8 oz.) shredded Pepper Jack cheese, divided
1 can (12 fl. oz.) NESTL? CARNATION? Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips (your choice of color)
1/4 to 1/2 teaspoon crushed red pepper (optional)
Directions
COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.
ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html
Alton Brown is the god of our kitchen, and we do pretty much whatever he tells us to :P We use the above recipe, but a few thoughts: it needs a good sharp cheddar, extra cheese, and the onion needs to be pretty much microscopic, or I think it adds a weird texture.
Here's the video:
http://www.foodnetwork.com/baked-macaroni-and-cheese/video/index.html
The trick with it is to add cold ingredients in extremely slowly.
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YEEEES!!!
I don't trust anyone who doesn't like chocolate or cheese!
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I made mac and cheese and I can't remember the proportions, but it's just a roux, milk (so basically a beschamel sauce), add cheese. Then add noodles. I think I used 1 stick of melted butter, an equal amount of flour (so 1/2 cup), and 4 cups of milk last time. Then once it was all whisked thick and hot, I whisked in a pound of shredded cheese, a little at a time, until melted. I also added some chopped, cooked mushrooms and a touch of truffle oil.
After I put it in the pan, I put panko breadcrumbs mixed with parmesan cheese and basil on as a topping and baked for 15-20 minutes.
It's actually pretty intuitive, but you might want to look at allrecipes for proportions.
40/112
I hope it was okay that I posted it! It just looks so darn good
Yup, that's the one. I got it for Christmas from my cousin and Nick and I went grocery shopping last night and are going to try a bunch of the recipes this week. There is a section in the back where you can look up an ingredient and find recipes to make with that ingredient. Its also full of hand drawings and ways to make the different sauces and such.
That is because people who don't like chocolate or cheese aren't really human! I swear, how do people not like these two things??? This is like 80% of my diet,well before I got KU it was, Dom is making me healthy things now
Oh lord! I don't care if you post that recipe. I'm no Giada DeLaurentis.
I have an unhealthy love of cheese. Cheese, booze, bread, chocolate, and fat in general.
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Here is the recipe for Macaroni and Cheese Lite from Moosewood Cookbook:
1/2 lb (~3 cups) dry pasta
2 Tbs. butter or margarine
2 cups chooped onions
2 medium cloves garlic, minced
1/2 lb mushrooms, sliced
4 cups shredded cabbage
1 tsp Salt
1 tsp Caraway seeds
1 bunch fresh spinach (stemmed and coarsely chopped)
1 lb (2 cups) cottage cheese
1/2 cup buttermilk or yogurt
2 tbs fresh (2 tsp dried) dill, finely minced
fresh black pepper, to taste
2 packed cups of grated cheddar
-Preheat oven to 350 F. Lightly grease a 9x13 baking pan. Cook pasta until just barely tender. Drain thoroughly and transfer to large bowl. Melt butter in large, deep skillet, and add the onions. Saute for 5 min. then add garlic, mushrooms, cabbage, salt, and caraway. Stir, cover and cook until cabbage is just tender (~10 minutes). Stir in spinach, and remove from heat. Add to the pasta. Stir in Cottage cheese, buttermilk, dill, black pepper, and 1/2 the cheddar. Taste to adjust seasonings, and spread into baking pan. Sprinkle with the remaining cheddar and bake uncovered for 20- 30 minutes or until heated through.
Serving size= at least 6 servings
Prep time: 1 hour