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Old 02-09-09, 03:14 PM   #1
Tude 
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Mac and Cheese

Comfort food. (OK OK Clone thread -- hehe)

'cept some I had the other day --- 4 cheese mac&cheese from an upper end grocery store ---- one large serving spoon's worth = >$6.00. I left it.
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Old 02-09-09, 03:23 PM   #2
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Sounds like Whole Foods.... $12/lb... sheesh!

I make my own... 1lb of Barilla macaroni or medium shells... 1 lb of velveeta... and 1lb of tuna... some chopped onions and minced garlic... makes enough to have lunch for a looooong time.
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Old 02-09-09, 03:28 PM   #3
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http://www.kentrathbun.com/pdf/JaspersPlanoDinner.pdf

Check out the $9 Gouda Ham Mac N Cheese.

Wife took me there for my birthday. The valet told me to get the mac and cheese and if I did not like it, he would pay for it. I did not try it, but I did have the blue cheese potato chips and the prime rib. It was GOOD.
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Old 02-09-09, 04:04 PM   #4
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Originally Posted by jsharr View Post
http://www.kentrathbun.com/pdf/JaspersPlanoDinner.pdf

Check out the $9 Gouda Ham Mac N Cheese.

Wife took me there for my birthday. The valet told me to get the mac and cheese and if I did not like it, he would pay for it. I did not try it, but I did have the blue cheese potato chips and the prime rib. It was GOOD.
But that's a restaurant, not take out.

Tude, if you can smoke a half a hog, I'm sure you can make a wonderful mac & cheese.

Velveeta?!?!????? maybe as a supplement to some real cheese, but not the whole thing.

wait.....

tuna?????
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Old 02-09-09, 04:44 PM   #5
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:drool: now i'm really craving baby back ribs.
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Old 02-09-09, 04:53 PM   #6
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What are some other good mac 'n cheese variations (for home consumption)?
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Old 02-09-09, 04:57 PM   #7
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i like jalapenos in mine, with breadcrumbs baked on the top.
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Old 02-09-09, 05:12 PM   #8
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Originally Posted by Velo Vol View Post
What are some other good mac 'n cheese variations (for home consumption)?
Ingredients
Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs
Directions
Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes
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Old 02-09-09, 05:50 PM   #9
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I love mac and cheese but only make it once in a long while.

My recipe? Here it is:

1 can evaporated milk, heat in a saucepan til bubbles start to show around the sides, lower heat, add 1 cup shredded old cheddar cheese, 1/2 cup mozzarella, 1 tablespoon finely minced celery leaves, 1 tablespoon favourite mustard, add a tablespoon of cornstarch that's been diluted with 2 tablespoons of water.

Once the cheese has melted pour the sauce over a casserole dish full of cooked macaroni (use 2 cups dry and cook in boiling water until macaroni is cooked but still chewy), cover the top with 2 tablespoons of breadcrumbs, dribble either 1 tablespoon or so of melted butter or olive oil on top.

Bake in 350 degree oven for 15 or 20 minutes.

Eat!

There will be just enough for 2 greedy adults.
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Old 02-10-09, 07:43 AM   #10
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Originally Posted by timmhaan View Post
i like jalapenos in mine, with breadcrumbs baked on the top.


Ooooo I like it!

I'm not a pasta kinda person - only have it once in a while, but I'm thinking with the dental surgery that's going to happen tomorrow I think that tonite I might make a high end mac & cheese - and adding the jalapenos!
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Old 02-10-09, 07:44 AM   #11
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Quote:
Originally Posted by trsidn View Post
Ingredients
Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs
Directions
Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes

Oh hella yeah! Just printed this one out!!!!!
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Old 02-10-09, 08:34 AM   #12
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cheap mac & cheese is only good with a bunch of ketchup and hot sauce...I personally like the "gourmet" M&C though.
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Old 02-10-09, 08:39 AM   #13
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cheap mac & cheese is only good with a bunch of ketchup and hot sauce...I personally like the "gourmet" M&C though.
hehe - bet you like ketchup on your scrambled eggs too.


(psssst me too)
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Old 02-10-09, 08:45 AM   #14
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 02-10-09, 10:22 AM   #15
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hehe - bet you like ketchup on your scrambled eggs too.


(psssst me too)

Hell yes I do. But omelets and fried eggs (my FAVORITE) are only good with hot sauce.
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Old 02-10-09, 05:30 PM   #16
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I can't deal with fancy mac n cheez, only the cheap Kraft stuff.
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Old 02-10-09, 09:44 PM   #17
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1-15 oz. jar of Ragu Roasted Garlic Parmesan cheese sauce, rev up with some garlic powder (or spice to preference) if desired, 3/4 to one cup of pasta of choice, cook pasta to suit, combine. Single person survival food. Relatively cheap, too.
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Old 02-10-09, 09:49 PM   #18
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It grosses most people and I can understand that, but I have always loved any boxed mac and cheese with a can of water-packed tuna mixed in. instead of adding milk or butter to make it creamy, i don't drain all the water...leave just a bit behind. i love the gourmet mac and cheese as well.
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Old 02-12-09, 06:06 PM   #19
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Oh, my best way to make it even creamier is to add milk and cheddar instead of milk and maybe butter.

In fact, I'm kinda at the point where if you make it as per the box and not the way I make it, I don't like that either.
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Old 02-12-09, 07:30 PM   #20
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After trying many different recipes, I have yet to have mac & cheese that I like as much as that from ******* Barrel, so I don't even bother any more. And I hate going into ******* Barrel, but occasionally it's worth it.
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Old 02-12-09, 08:15 PM   #21
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My favorites were the ones with the spoon to the right.
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Old 02-12-09, 09:02 PM   #22
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Quote:
Originally Posted by trsidn View Post
Ingredients
Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs
Directions
Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes
That's got to be over 85% calories from fat. It sounds delicious... but deadly.
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