| ukwill |
Does anyone have any interesting variations that might be a regional french
dish we know as 'macaroni and cheese', using any of the numerous french
cheeses available?
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| Naomi Darvell |
x-no-archive: yes
Not sure about French, but Gruyere makes heavenly mac n cheese.
I used to have a recipe that combined Cheddar and Gruyere and maybe a third
cheese that was weirdly good.
Naomi D.
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| Daisy |
On 26 Aug 2004 23:34:06 GMT, darvell349@aol.com (Naomi Darvell) wrote:
>x-no-archive: yes
>
>Not sure about French, but Gruyere makes heavenly mac n cheese.
>
>I used to have a recipe that combined Cheddar and Gruyere and maybe a third
>cheese that was weirdly good.
>
>
>
>
>Naomi D.
Yes gruyere does make excellent mac and cheese. In addition, I
always add a good teaspoon of ready-made mustard (or half tsp of
mustard powder mixed with a little water to a paste) in mine and a
shake of cayenne pepper.
For a variation I top my mac and cheese with finely sliced tomato and
sprinkle fine dried wholemeal breadcrumbs before I bake in the oven.
Because my tum is not too happy with cheese gratin type dishes I don't
add cheese on the top, and I never allow the cheese in the sauce to
cook in the pot. After I've made the white bechamel sauce and added
the pepper I take it off the heat and add the grated cheese then.
It melts in and doesn't ever go stringy.
Cheers
Daisy
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| Ranee Mueller |
> Not sure about French, but Gruyere makes heavenly mac n cheese.
I agree. Guyere, sharp cheddar and a sprinkling of parmesan with the
buttered bread crumbs.
Regards,
Ranee
--
Remove do not and spam to e-mail me.
"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24
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| Ranee Mueller |
In article <17pti09vjq56t3nml8i89nrdn52mej9vd7@4ax.com>,
DaisyL@emailaccount.com wrote:
> Yes gruyere does make excellent mac and cheese. In addition, I
> always add a good teaspoon of ready-made mustard (or half tsp of
> mustard powder mixed with a little water to a paste) in mine and a
> shake of cayenne pepper.
I use dijon mustard and Frank's hot sauce in mine along with sauteed
garlic and onions. :)
Regards,
Ranee
--
Remove do not and spam to e-mail me.
"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24
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| Michel Boucher |
Ranee Mueller <raneemdonot@spamharbornet.com> wrote in
news:raneemdonot-ECC8DC.09280127082004@news.harbornet.com:
>> Not sure about French, but Gruyere makes heavenly mac n cheese.
>
> I agree. Guyere, sharp cheddar and a sprinkling of parmesan
> with the buttered bread crumbs.
I tend to use Monterrey Jack mixed with some medium white cheddar. I
don't use Monterrey Jack for anything else so I keep some frozen.
But I find it's the right cheese for my mac'n'cheese.
When I first suggested to the woman who has since become my wife that
she make a béchamel, add proper cheese, mix with real maccarone,
sprinkle bread crumbs on top and dot them with butter and cook it for
30 minutes at 350F, she thought I was mad. Well, in all honesty, we
were 3000kms apart at the time and she was trying to make lunch for
the kids coming home from school while I was sitting in a grungy
University computer lab, trying to write my thesis. I thought she
should interest them in something new. She thought they would refuse
to eat it. But I was right. There were no leftovers, and the days
of Kraft Mac'n'Cheese were counted.
Since then, when I make it, I make a vat at a time (8 cups dry
maccarone, 1.5 litre of milk), I sauté chopped onions in oil before
adding the flour to make the roux, I use whole milk (for creamier
results), I add chopped jalapenos. I mix everything but the bread
crumbs in a large bowl and pour it into a large pyrex dish and I only
make it twice a year, when the children are around.
--
German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.
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| Julia Altshuler |
ukwill wrote:
> Does anyone have any interesting variations that might be a regional french
> dish we know as 'macaroni and cheese', using any of the numerous french
> cheeses available?
Others have offered good ideas for making a good mac and cheese. I
can't think of any way to make it regionally French except to substitute
a French cheese for the cheddar in the basic recipe. (Bet you thought
of that.) Also, I'd add tarragon or thyme for a French twist on the recipe.
--Lia
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| Naomi Darvell |
x-no-archive: yes
Julia wrote:
>Others have offered good ideas for making a good mac and cheese. I
>can't think of any way to make it regionally French except to substitute
>a French cheese for the cheddar in the basic recipe. (Bet you thought
>of that.) Also, I'd add tarragon or thyme for a French twist on the recipe.
>
>--Lia
I know! French wine (white) in the sauce! And shallots.
Naomi D.
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| Barry Grau |
"ukwill" <ceo@sandandashes.com> wrote in message news:<748870c03db81c5b12b965a1fc809797@localhost.talkaboutcooking.com>...
> Does anyone have any interesting variations that might be a regional french
> dish we know as 'macaroni and cheese', using any of the numerous french
> cheeses available?
I like to serve penne rigate and asparagus in a gorgonzola flavored sauce.
-bwg
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| -L. : |
Michel Boucher <alsandorz@rogers.com> wrote in message news:<Xns955291D3660B6mortimertherat@130.133.1.4>...
<snip>
>
> Since then, when I make it, I make a vat at a time (8 cups dry
> maccarone, 1.5 litre of milk), I sauté chopped onions in oil before
> adding the flour to make the roux, I use whole milk (for creamier
> results), I add chopped jalapenos. I mix everything but the bread
> crumbs in a large bowl and pour it into a large pyrex dish and I only
> make it twice a year, when the children are around.
I do basically the same thing - no jalapenos and use cracker crumbs on
top. This was a family tradition from my German side - a great
grandmother and Grandmother neither of whom I ever met. My sister
still has the old Hall orange poppy-motif bowl trimmed in gold that
Mamie used to bake it in.
-L.
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