On Mar 1, 7:37*pm, Damsel in dis Dress >
wrote:
> On Sun, 1 Mar 2009 19:28:27 -0800 (PST), PickyJaz >
> wrote:
>
> >Yes, I would love to have a few more use-up-ham-recipes, thank you.
>
> I'll post them individually for ya!
>
>
>
>
>
> >Here's the mac & cheese I made today.
>
> >Alton Brown’s Baked Macaroni and Cheese
> >6 to 8 servings (with Picky changes to double)
> >1/2 pound elbow macaroni *(1 lb.)
> >3 tablespoons butter (5)
> >3 tablespoons flour (5)
> >1 tablespoon powdered mustard (1 fat Tbsp.)
> >3 cups milk (5)
> >1/2 cup yellow onion, finely diced (shallot)
> >1 bay leaf
> >1/2 teaspoon paprika (fat tsp.)
> >1 large egg (3)
> >12 ounces sharp cheddar, shredded
> > * * (plus 8 oz. Muenster and 10 oz. Mozarella grated & one disk of
> >Cojita, crumbled)
> >1 teaspoon kosher salt (fat tsp.)
> >Fresh black pepper (1 tsp. fresh ground white)
> >Topping: (instead, just crumble enough cheezits to make one heaping
> >cup)
> >3 tablespoons butter
> >1 cup panko bread crumbs
>
> It didn't have too much mustard? *A tablespoon seems like a LOT! *I'd
> like to try this, but I have to skip the egg. *Neither of us cares for
> custardy macaroni and cheese.
>
> Overall, it sounds very good, and we're going to try it.
>
> Thanks,
> Carol
>
> --
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Damsel, thank you so much for all of the recipes. The wild rice one
is the same I use (from an older post of yours) and I love it.
Methinks there will be drunken pintos first!

No, I don't think the fat-tablespoon of powdered mustard was at all
too much. Remember, my (comments) were for doubling Alton's recipe.
I've made this mpore than a few times now, I vary just what cheeses to
use other than the sharp cheddar, and last batch I learned not to ever
again put half a brick of Romano in it. <--Way too sour tasting for
me.

....Picks