Nancy Young wrote:
"Serene" wrote

On Fri, 28 Apr 2006 19:38:00 -0500, "jmcquown"
wrote:

Serene wrote:

Grater, pot, wooden spoon. That's about it for me with
mac-and-cheese, and a baking dish if I bake it.

And yes, I mean from scratch.

I use more that that simply because I make a white sauce in which
to melt the cheese(s) rather than just stir in grated cheese. So,
there's the pasta
pot. The grater. The strainer for the cooked macaroni.

Oops, I forgot the strainer. I leave the mac in the strainer while I
whip up the cheese sauce.

The blender to pulverize the bread into crumbs and the frying
pan to saute them with butter. The measuring cup I use to heat
the milk in microwave for the white sauce. etc.

nancy

You sautee breadcrumbs in butter for your mac & cheese? I just sprinkle
them on top. Hmmmm. I did forget to mention the measuring cup for the
milk, though. And I cook it in the pan, not in the microwave. Still the
same wooden spoon LOL

Jill

jmcquown wrote:
Nancy Young wrote:
"Serene" wrote

Oops, I forgot the strainer. I leave the mac in the strainer while I
whip up the cheese sauce.

The blender to pulverize the bread into crumbs and the frying
pan to saute them with butter. The measuring cup I use to heat
the milk in microwave for the white sauce. etc.

nancy

You sautee breadcrumbs in butter for your mac & cheese? I just sprinkle
them on top. Hmmmm. I did forget to mention the measuring cup for the
milk, though. And I cook it in the pan, not in the microwave. Still the
same wooden spoon LOL

:-) I don't measure the milk, or heat it. I cook the sauce in the pan
the macaroni cooked in, while the macaroni sits in the colander.
Butter, flour, salt, pepper. Cook a while, then pour in milk and stir
until bubbly and thick.

serene

jmcquown wrote:
Nancy Young wrote:
"Serene" wrote

Oops, I forgot the strainer. I leave the mac in the strainer while I
whip up the cheese sauce.

The blender to pulverize the bread into crumbs and the frying
pan to saute them with butter. The measuring cup I use to heat
the milk in microwave for the white sauce. etc.

nancy

You sautee breadcrumbs in butter for your mac & cheese? I just sprinkle
them on top. Hmmmm. I did forget to mention the measuring cup for the
milk, though. And I cook it in the pan, not in the microwave. Still the
same wooden spoon LOL

:-) I don't measure the milk, or heat it. I cook the sauce in the pan
the macaroni cooked in, while the macaroni sits in the colander.
Butter, flour, salt, pepper. Cook a while, then pour in milk and stir
until bubbly and thick.

Oh, and no breadcrumbs. But then I grew up on Kraft dinner, so any
homemade macaroni and cheese is something I figgered out as an adult --
if I'd had it with breadcrumbs as a kid, I probably would do that.

serene

"jmcquown" wrote

Nancy Young wrote:

The blender to pulverize the bread into crumbs and the frying
pan to saute them with butter. The measuring cup I use to heat
the milk in microwave for the white sauce. etc.

You sautee breadcrumbs in butter for your mac & cheese? I just sprinkle
them on top. Hmmmm. I did forget to mention the measuring cup for the
milk, though. And I cook it in the pan, not in the microwave. Still the
same wooden spoon LOL

(laugh) Yes, I do. This goes on top before baking:
Buttered Bread Crumbs


3 slices firm white bread (I use Pepperidge Farm Toasting White)
3 tablespoons butter

Tear bread into pieces and make into crumbs in food processor or
blender. There should be about 1 1/3 cups. Heat butter in a medium
skillet over medium heat. When foam subsides, stir in the bread crumbs.
Saute, stirring, until crumbs are golden and butter has been absorbed,
about 4 minutes.

On Sat, 29 Apr 2006 18:51:59 -0400, "Nancy Young"
wrote:


"jmcquown" wrote

Nancy Young wrote:

The blender to pulverize the bread into crumbs and the frying
pan to saute them with butter. The measuring cup I use to heat
the milk in microwave for the white sauce. etc.

You sautee breadcrumbs in butter for your mac & cheese? I just sprinkle
them on top. Hmmmm. I did forget to mention the measuring cup for the
milk, though. And I cook it in the pan, not in the microwave. Still the
same wooden spoon LOL

(laugh) Yes, I do. This goes on top before baking:
Buttered Bread Crumbs


3 slices firm white bread (I use Pepperidge Farm Toasting White)
3 tablespoons butter

Tear bread into pieces and make into crumbs in food processor or
blender. There should be about 1 1/3 cups. Heat butter in a medium
skillet over medium heat. When foam subsides, stir in the bread crumbs.
Saute, stirring, until crumbs are golden and butter has been absorbed,
about 4 minutes.



You guys are making me hungry for mac and cheese. Maybe I will make
some when my friend comes to visit next week.... Sounds like a good
lunch idea, along with my vegetable soup.

Christine

Christine Dabney wrote:
On Sat, 29 Apr 2006 18:51:59 -0400, "Nancy Young"
wrote:


"jmcquown" wrote

Nancy Young wrote:

The blender to pulverize the bread into crumbs and the frying
pan to saute them with butter. The measuring cup I use to heat
the milk in microwave for the white sauce. etc.

You sautee breadcrumbs in butter for your mac & cheese? I just
sprinkle them on top. Hmmmm. I did forget to mention the
measuring cup for the milk, though. And I cook it in the pan, not
in the microwave. Still the same wooden spoon LOL

(laugh) Yes, I do. This goes on top before baking:
Buttered Bread Crumbs


3 slices firm white bread (I use Pepperidge Farm Toasting White)
3 tablespoons butter

Tear bread into pieces and make into crumbs in food processor or
blender. There should be about 1 1/3 cups. Heat butter in a medium
skillet over medium heat. When foam subsides, stir in the bread
crumbs. Saute, stirring, until crumbs are golden and butter has been
absorbed, about 4 minutes.



You guys are making me hungry for mac and cheese. Maybe I will make
some when my friend comes to visit next week.... Sounds like a good
lunch idea, along with my vegetable soup.

Christine

It would be a jummy side to soup!

On Sat, 29 Apr 2006 18:13:40 -0500, "jmcquown"
wrote:

Tear bread into pieces and make into crumbs in food processor or
blender. There should be about 1 1/3 cups. Heat butter in a medium
skillet over medium heat. When foam subsides, stir in the bread
crumbs. Saute, stirring, until crumbs are golden and butter has been
absorbed, about 4 minutes.



You guys are making me hungry for mac and cheese. Maybe I will make
some when my friend comes to visit next week.... Sounds like a good
lunch idea, along with my vegetable soup.

Christine

It would be a jummy side to soup!


Yes, I am thinking it would be good. I have been trying to figure
out an easy lunch for us.. I want something that will not take too
much attention and allow us plenty of time for visting/talking. This
sounds like a good idea.

Christine

I've never understood why people have problems with rice. It's one of
the first things I ever cooked. One part rice, two parts water, heat it
to simmer until the water is absorbed. Usually you don't eat rice by
itself, so you are doing other things near the stove - monitoring is
easy.

If you want to add other stuff - wet tomatoes, dried mushrooms -
guestimate the water adjustment by the wetness of the additions. What's
the worst that can happen? If you burn it - rice is cheap and you can
clean the pot. If it's overcooked and wet - isn't that "jook",
breakfast in Japan? Save it for tommorow morning and throw in a chunk
of fish or a churro.

Or for about twenty bucks you can buy a rice cooker. Dump in the water
and rice, push a button, and when the machine shuts itself off twenty
minutes later you have rice.