| Carol Damsel Peterson |
Making the white sauce is the scariest part of the whole recipe. It
won't be as intimidating if you invest in a wire whisk first. Here's
an example of what they look like:
http://www.chef.com.au/images/prod/lge/4213_lge.jpg
* Exported from MasterCook *
Macaroni and Cheese
Recipe By :Betty Crocker Cookbook (1977)
Serving Size : 0 Preparation Time :0:00
Categories : pasta side dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces elbow macaroni
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
3 cups shredded American cheese
2 cups thin white sauce -- recipe below
1 tablespoon butter -- or margarine
Heat oven to 375 degrees. Cook macaroni as directed. Place half the
macaroni in ungreased 2-quart casserole. Sprinkle with half the
onion,
salt, pepper and cheese; repeat. Pour white sauce over casserole.
Dot
with butter. Cover; bake 30 minutes. Uncover; bake 15 minutes
longer.
Thin White Sauce
2 tablespoons butter or margarine
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Melt butter in saucepan over low heat. Blend in flour, salt and
pepper.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove
from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and
stir one minute.
NOTES: Mom cooked and drained the macaroni, then poured the white
sauce
over it in the same saucepan she cooked the macaroni in. She never
shredded
the cheese (Kraft Deluxe American). She cubed it, and put about half
of it
into the sauce to melt. Then, shortly before either serving or
baking it
(sometimes it was served directly from the saucepan), she added the
rest of
the cheese, cut into about 1/2-inch cubes. This created extra
cheesey
parts of the casserole.
Source:
"modified by Pat Zastera (Damsel's Mom)"
- - - - - - - - - - - - - - - - - -
-
|
|
|
| George |
Carol Damsel Peterson wrote:
> Making the white sauce is the scariest part of the whole recipe. It
> won't be as intimidating if you invest in a wire whisk first. Here's
> an example of what they look like:
> http://www.chef.com.au/images/prod/lge/4213_lge.jpg
>
>
> * Exported from MasterCook *
>
> Macaroni and Cheese
>
> Recipe By :Betty Crocker Cookbook (1977)
> Serving Size : 0 Preparation Time :0:00
> Categories : pasta side dishes
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ounces elbow macaroni
> 2 tablespoons grated onion
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 3 cups shredded American cheese
> 2 cups thin white sauce -- recipe below
> 1 tablespoon butter -- or margarine
>
> Heat oven to 375 degrees. Cook macaroni as directed. Place half the
> macaroni in ungreased 2-quart casserole. Sprinkle with half the
> onion,
> salt, pepper and cheese; repeat. Pour white sauce over casserole.
> Dot
> with butter. Cover; bake 30 minutes. Uncover; bake 15 minutes
> longer.
>
> Thin White Sauce
> 2 tablespoons butter or margarine
> 1 tablespoon flour
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
> 2 cups milk
>
> Melt butter in saucepan over low heat. Blend in flour, salt and
> pepper.
> Cook over low heat, stirring until mixture is smooth and bubbly.
> Remove
> from heat. Stir in milk. Heat to boiling, stirring constantly.
> Boil and
> stir one minute.
>
> NOTES: Mom cooked and drained the macaroni, then poured the white
> sauce
> over it in the same saucepan she cooked the macaroni in. She never
> shredded
> the cheese (Kraft Deluxe American). She cubed it, and put about half
> of it
> into the sauce to melt. Then, shortly before either serving or
> baking it
> (sometimes it was served directly from the saucepan), she added the
> rest of
> the cheese, cut into about 1/2-inch cubes. This created extra
> cheesey
> parts of the casserole.
>
> Source:
> "modified by Pat Zastera (Damsel's Mom)"
>
- - - - - - - - - - - - - - - - - -
-
This can't be any good because it didn't come from a box...
|
|
|
| MG |
"Carol Damsel Peterson" <Damselicious@gmail.com> wrote in message
news:1130653961.983331.299280@f14g2000cwb.googlegroups.com...
> Making the white sauce is the scariest part of the whole recipe. It
> won't be as intimidating if you invest in a wire whisk first. Here's
> an example of what they look like:
> http://www.chef.com.au/images/prod/lge/4213_lge.jpg
>
>
> * Exported from MasterCook *
>
> Macaroni and Cheese
>
> Recipe By :Betty Crocker Cookbook (1977)
> Serving Size : 0 Preparation Time :0:00
> Categories : pasta side dishes
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ounces elbow macaroni
> 2 tablespoons grated onion
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 3 cups shredded American cheese
> 2 cups thin white sauce -- recipe below
> 1 tablespoon butter -- or margarine
>
> Heat oven to 375 degrees. Cook macaroni as directed. Place half the
> macaroni in ungreased 2-quart casserole. Sprinkle with half the
> onion,
> salt, pepper and cheese; repeat. Pour white sauce over casserole.
> Dot
> with butter. Cover; bake 30 minutes. Uncover; bake 15 minutes
> longer.
>
> Thin White Sauce
> 2 tablespoons butter or margarine
> 1 tablespoon flour
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
> 2 cups milk
>
> Melt butter in saucepan over low heat. Blend in flour, salt and
> pepper.
> Cook over low heat, stirring until mixture is smooth and bubbly.
> Remove
> from heat. Stir in milk. Heat to boiling, stirring constantly.
> Boil and
> stir one minute.
>
> NOTES: Mom cooked and drained the macaroni, then poured the white
> sauce
> over it in the same saucepan she cooked the macaroni in. She never
> shredded
> the cheese (Kraft Deluxe American). She cubed it, and put about half
> of it
> into the sauce to melt. Then, shortly before either serving or
> baking it
> (sometimes it was served directly from the saucepan), she added the
> rest of
> the cheese, cut into about 1/2-inch cubes. This created extra
> cheesey
> parts of the casserole.
>
> Source:
> "modified by Pat Zastera (Damsel's Mom)"
>
> - - - - - - - - - - - - - - - - - -
> -
this is near to the recipe I use for mine, though I tend to use a mix of
grated tasty or vintage cheddar, and grated parmesan, and melt it into the
white sauce before pouring it over the pasta. I also add a little dry
mustard as it seems to intensify the "cheesiness", and also a little grated
nutmeg. I don't usually need to add salt to the white sauce, as the cheeses
provide enough
However, I recently spotted a recipe for mac and cheese (though I can't find
it at the moment dammit) that, from memory, added cubed cheese directly to
the pasta, and then milk and cream was added to the mix, then the whole
thing baked
Does anyone make their mac and cheese like this? What difference, if any,
does it make to the dish?
TIA
Maria
|
|
|
| kilikini |
"MG" <whoever@whereever.com> wrote in message
news:YM29f.4536$Hj2.2901@news-server.bigpond.net.au...
>
> "Carol Damsel Peterson" <Damselicious@gmail.com> wrote in message
> news:1130653961.983331.299280@f14g2000cwb.googlegroups.com...
> >
(recipe snipped)
> this is near to the recipe I use for mine, though I tend to use a mix of
> grated tasty or vintage cheddar, and grated parmesan, and melt it into the
> white sauce before pouring it over the pasta. I also add a little dry
> mustard as it seems to intensify the "cheesiness", and also a little
grated
> nutmeg. I don't usually need to add salt to the white sauce, as the
cheeses
> provide enough
>
> However, I recently spotted a recipe for mac and cheese (though I can't
find
> it at the moment dammit) that, from memory, added cubed cheese directly to
> the pasta, and then milk and cream was added to the mix, then the whole
> thing baked
>
> Does anyone make their mac and cheese like this? What difference, if any,
> does it make to the dish?
> TIA
> Maria
>
>
From what it sounds, I make mine just about exactly like you do, Maria. I
use whatever cheese I have on hand, though; any combo of cheddar, monteray
jack, colby, swiss, mozzarella. The more cheese and more types, the mo'
bettah!
kili
|
|
|
| sarah bennett |
Newsgroups: rec.food.cooking
X-Trace: newssvr22.news.prodigy.net 1130683551 ST000 67.38.13.235 (Sun, 30 Oct 2005 09:45:51 EST)
User-Agent: Mozilla Thunderbird 1.0.2 (Windows/20050317)
X-Accept-Language: en-us, en
MIME-Version: 1.0
In-Reply-To: <VE49f.9088$kd.1125@tornado.tampabay.rr.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Content-Transfer-Encoding: 8bit
X-Complaints-To: abuse@prodigy.net
NNTP-Posting-Date: Sun, 30 Oct 2005 09:45:51 EST
X-UserInfo1: [[PAPDCAOHVORRD[OJJ@^VTAUSXB@DTMNHWB_EYLJZ]BGIELK^
RAQFW[ML\THRCKV^GGZKJMGV^^_JSCFFUA_QXFGVSCYRPILH]T
RVKC^LSN@DX_HCAFX__@J\DAJBVMY\ZWZCZLPA^MVH_P@\\EOM
W\YSXHG__IJQY_@M[A[[AXQ_XDSTAR]\PG]NVAQUVM
Xref: spool6-east.superfeed.net rec.food.cooking:1117840
kilikini wrote:
> "MG" <whoever@whereever.com> wrote in message
> news:YM29f.4536$Hj2.2901@news-server.bigpond.net.au...
>
>>"Carol Damsel Peterson" <Damselicious@gmail.com> wrote in message
>>news:1130653961.983331.299280@f14g2000cwb.googlegroups.com...
>>
>
> (recipe snipped)
>
>
>>this is near to the recipe I use for mine, though I tend to use a mix of
>>grated tasty or vintage cheddar, and grated parmesan, and melt it into the
>>white sauce before pouring it over the pasta. I also add a little dry
>>mustard as it seems to intensify the "cheesiness", and also a little
>
> grated
>
>>nutmeg. I don't usually need to add salt to the white sauce, as the
>
> cheeses
>
>>provide enough
>>
>>However, I recently spotted a recipe for mac and cheese (though I can't
>
> find
>
>>it at the moment dammit) that, from memory, added cubed cheese directly to
>>the pasta, and then milk and cream was added to the mix, then the whole
>>thing baked
>>
>>Does anyone make their mac and cheese like this? What difference, if any,
>>does it make to the dish?
>>TIA
>>Maria
>>
>>
>
>
> From what it sounds, I make mine just about exactly like you do, Maria. I
> use whatever cheese I have on hand, though; any combo of cheddar, monteray
> jack, colby, swiss, mozzarella. The more cheese and more types, the mo'
> bettah!
>
> kili
>
>
I make mine similarly, but I use cheddar cheese, and put mustard,
cayenne, and a bay leaf in the bechamel. Sometimes I substitute beer for
half the milk. I usually throw in some broccoli, too.
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
|
|
|
| ~patches~ |
Carol Damsel Peterson wrote:
> Making the white sauce is the scariest part of the whole recipe. It
> won't be as intimidating if you invest in a wire whisk first. Here's
> an example of what they look like:
> http://www.chef.com.au/images/prod/lge/4213_lge.jpg
>
>
> * Exported from MasterCook *
>
> Macaroni and Cheese
>
> Recipe By :Betty Crocker Cookbook (1977)
> Serving Size : 0 Preparation Time :0:00
> Categories : pasta side dishes
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ounces elbow macaroni
> 2 tablespoons grated onion
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 3 cups shredded American cheese
> 2 cups thin white sauce -- recipe below
> 1 tablespoon butter -- or margarine
<snip>
One of the first things we learned to make in home ec eons ago was a
white sauce followed by mac & cheese. I use cheddar, extra aged
cheddar, & farmers cheese instead of American cheese & I omit the salt,
pepper & onion. The result is a rich, creamy mac & cheese lightly
browned on top. DH & the kids love it but I only make it a couple of
times throughout the winter.
|
|
|
| sf |
On Sun, 30 Oct 2005 12:12:40 GMT, MG wrote:
> However, I recently spotted a recipe for mac and cheese (though I can't find
> it at the moment dammit) that, from memory, added cubed cheese directly to
> the pasta, and then milk and cream was added to the mix, then the whole
> thing baked
>
> Does anyone make their mac and cheese like this? What difference, if any,
> does it make to the dish?
My grandmother used to make it that way. Hers had a very intense
cheese flavor (which little kids grow into) and a nice crust on top
that wasn't bread. I wish I'd learned how to make it, because it was
very, very easy. I've tried to duplicate it many times, but what I
make isn't what I remember. Part of the problem could be that I'm not
using the same cheese she used, but I live in another part of the
country now and probably wouldn't be able to buy it anyway.... if I
knew what it was.
|
|
|
| sf |
On Sun, 30 Oct 2005 14:20:37 GMT, kilikini wrote:
> The more cheese and more types, the mo'
> bettah!
I can certainly attest that's true for quiche, lasagna and pizza... so
it makes sense for macaroni & cheese.
|
|
|
| Goomba38 |
MG wrote:
> However, I recently spotted a recipe for mac and cheese (though I can't find
> it at the moment dammit) that, from memory, added cubed cheese directly to
> the pasta, and then milk and cream was added to the mix, then the whole
> thing baked
>
> Does anyone make their mac and cheese like this? What difference, if any,
> does it make to the dish?
> TIA
> Maria
Yes, I've been served such a concoction and always been very
disappointed in the lack of cheese flavor and creaminess.
I'm of the "white sauce with GOOD sharp cheddar, nutmeg and dry mustard"
type of mac and cheese maker. Actually I also like to add cottage cheese
and parmesan to my white sauce along with the cheddar. It really
enriches nicely!
Goomba
|
|
|
| JeanineAlyse |
sf wrote:
> On Sun, 30 Oct 2005 12:12:40 GMT, MG wrote:
>
> > However, I recently spotted a recipe for mac and cheese (though I can't find
> > it at the moment dammit) that, from memory, added cubed cheese directly to
> > the pasta, and then milk and cream was added to the mix, then the whole
> > thing baked
> >
> > Does anyone make their mac and cheese like this? What difference, if any,
> > does it make to the dish?
>
> My grandmother used to make it that way. Hers had a very intense
> cheese flavor (which little kids grow into) and a nice crust on top
> that wasn't bread. I wish I'd learned how to make it, because it was
> very, very easy. I've tried to duplicate it many times, but what I
> make isn't what I remember. Part of the problem could be that I'm not
> using the same cheese she used, but I live in another part of the
> country now and probably wouldn't be able to buy it anyway.... if I
> knew what it was.
This is exactly the sort of mac'n cheese I grew up on. Always made in
momma's big red bowl. She used about a pound of at least 1/2 inch
chunks of Longhorn Cheddar, milk, eggs, mustard, salt & pepper. I have
no access to my notes of specifics at the moment, sorry.
PickyJA
|
|
|
| Joseph Littleshoes |
Newsgroups: rec.food.cooking
X-Trace: newssvr13.news.prodigy.com 1130798873 ST000 67.118.252.76 (Mon, 31 Oct 2005 17:47:53 EST)
Reply-to: jpstifel@pacbell.net
X-Mailer: Mozilla 4.01aC-DIAL (Macintosh; U; PPC)
MIME-Version: 1.0
X-Priority: 3 (Normal)
Content-Type: text/plain; charset=us-ascii; x-mac-type="54455854"; x-mac-creator="4D4F5353"
Content-Transfer-Encoding: 7bit
X-Complaints-To: abuse@prodigy.net
NNTP-Posting-Date: Mon, 31 Oct 2005 17:47:53 EST
X-UserInfo1: SCSYQNON_ZUUCU\Y^BIDM^P@VZ\LPCXLLBWLOOAFJYWZUYICD^
RAQBKZQTZTX\_I[^G_KGFNON[ZOE_AZNVO^\XGGNTCIRPIJH[@
RQKBXLRZ@CD^HKANYVW@RLGEZEJN@\_WZJBNZYYKVIOR]T]MNM
G_Z[YVWSCH_Q[GPC_A@CARQVXDSDA^M]@DRVUM@RBM
Xref: spool6-east.superfeed.net rec.food.cooking:1118740
JeanineAlyse wrote:
> sf wrote:
> > On Sun, 30 Oct 2005 12:12:40 GMT, MG wrote:
> >
> > > However, I recently spotted a recipe for mac and cheese (though I
> can't find
> > > it at the moment dammit) that, from memory, added cubed cheese
> directly to
> > > the pasta, and then milk and cream was added to the mix, then the
> whole
> > > thing baked
> > >
> > > Does anyone make their mac and cheese like this? What difference,
> if any,
> > > does it make to the dish?
> >
> > My grandmother used to make it that way. Hers had a very intense
> > cheese flavor (which little kids grow into) and a nice crust on top
> > that wasn't bread. I wish I'd learned how to make it, because it
> was
> > very, very easy. I've tried to duplicate it many times, but what I
> > make isn't what I remember. Part of the problem could be that I'm
> not
> > using the same cheese she used, but I live in another part of the
> > country now and probably wouldn't be able to buy it anyway.... if I
> > knew what it was.
> This is exactly the sort of mac'n cheese I grew up on. Always made in
>
> momma's big red bowl. She used about a pound of at least 1/2 inch
> chunks of Longhorn Cheddar, milk, eggs, mustard, salt & pepper. I
> have
> no access to my notes of specifics at the moment, sorry.
>
> PickyJA
The mustard complements the cheddar very well IMO, but i also like to
add mashed garlic and oregano. After mixing all the ingredients to
gether in a baking dish, i put a layer of cheese over the top and
sprinkle it with oregano and garlic granules then quickly brown under
the broiler.---
JL:
|
|
|
| sf |
On 31 Oct 2005 14:20:50 -0800, JeanineAlyse wrote:
>
> sf wrote:
> > On Sun, 30 Oct 2005 12:12:40 GMT, MG wrote:
> >
> > > However, I recently spotted a recipe for mac and cheese (though I can't find
> > > it at the moment dammit) that, from memory, added cubed cheese directly to
> > > the pasta, and then milk and cream was added to the mix, then the whole
> > > thing baked
> > >
> > > Does anyone make their mac and cheese like this? What difference, if any,
> > > does it make to the dish?
> >
> > My grandmother used to make it that way. Hers had a very intense
> > cheese flavor (which little kids grow into) and a nice crust on top
> > that wasn't bread. I wish I'd learned how to make it, because it was
> > very, very easy. I've tried to duplicate it many times, but what I
> > make isn't what I remember. Part of the problem could be that I'm not
> > using the same cheese she used, but I live in another part of the
> > country now and probably wouldn't be able to buy it anyway.... if I
> > knew what it was.
> This is exactly the sort of mac'n cheese I grew up on. Always made in
> momma's big red bowl. She used about a pound of at least 1/2 inch
> chunks of Longhorn Cheddar, milk, eggs, mustard, salt & pepper. I have
> no access to my notes of specifics at the moment, sorry.
>
> PickyJA
If you ever find that recipe... please post it, because I can buy
Longhorn here, but it might not the same brand as you can get. I
think my grandmother used sharp Cheddar because they ate "serious"
mustards and cheeses.... what they ate was kind of stuff little kids
of my era had to grow into.
:)
|
|
|
| notbob |
On 2005-10-30, sf <see_reply_address@nospam.com> wrote:
>
> My grandmother used to make it that way. Hers had a very intense
> cheese flavor.....
I never knew from sauce or boxes till I was about 7-8. I grew up on
my Mom's mac which was literally macaroni and cheese. Nothing more.
The recipe is cooked macaroni in a Pyrex pie dish sprinkled with
shredded sharp cheddar (two layers) and S&P. Put the whole thing
under the broiler until the cheese in partially browned and crispy on
top. That's it. Working mom's cuisine. I loved it.
nb
|
|
|
|
