I looked around the 'Net and most of the recipes I see for this
involve making the sauce and then adding pasta and baking. I've heard
that there is a recipe for the no-boil that involves milk, butter,
cheese and uncooked macaroni. You stash the whole works in the fridge
for 8 hours and then bake. No cooking of the sauce. Does anyone here
have such a recipe (or even tried the no-boil method)>
Thanks
Janet US

On 2015-09-13, Janet B > wrote:

> for 8 hours and then bake. No cooking of the sauce.

What's the point? Sounds like it takes even longer to prepare than
classic mac n' cheese ....which I made last night ina couple o' hrs.

BTW, Sriracha is awesome on mac n' cheese!

nb

On 13 Sep 2015 18:49:04 GMT, notbob > wrote:

>On 2015-09-13, Janet B > wrote:
>
>> for 8 hours and then bake. No cooking of the sauce.
>
>What's the point? Sounds like it takes even longer to prepare than
>classic mac n' cheese ....which I made last night ina couple o' hrs.
>
>BTW, Sriracha is awesome on mac n' cheese!
>
>nb
The point is I wanna know.
Janet US

Janet B wrote:
>notbob wrote:
>>Janet B wrote:
>>
>>> for 8 hours and then bake. No cooking of the sauce.
>>
>>What's the point? Sounds like it takes even longer to prepare than
>>classic mac n' cheese ....which I made last night ina couple o' hrs.
>>
>>BTW, Sriracha is awesome on mac n' cheese!
>>
>The point is I wanna know.
>Janet US

I don't think it pays to make mac n' cheese from scratch... there are
plenty of pretty good ones in the market's freezer that can be popped
in the nuker and be ready to eat in minutes. I get Stouffer's, they
even have individual serving cups, my grands love them because they
can nuke em themselves, and no clean up except the spoon. I'm not a
big fan of mac n' cheese but Stouffer's is good, far better than that
fake one in the box.
http://www.stouffers.com/our-dishes/...and-Cheese/144

Shel, have you tried the new Stouffers Parmesan mac and cheese? It is
really tasty.
I really wish they would put buttered crumbs on top the regular macaroni
and cheese, so I wouldn't have to. LOL.

N.

Nancy2 wrote:
>
>Shel, have you tried the new Stouffers Parmesan mac and cheese? It is
>really tasty.
>I really wish they would put buttered crumbs on top the regular macaroni
>and cheese, so I wouldn't have to. LOL.

I only buy the individual servings for the grands. I've tried one and
didn't much care for it. It's only a very small amount, perhaps a 1/2
cup, hardly worth having to wash a spoon. But it works for ten year
olds, they help themselves so cuts down on my having to prepare lunch.
And when I've made mac n' cheese from scratch with good cheese they
didn't like it anyway. I've decided that kids today are so used to
fast food from drive-thrus that they don't care for real food. last
time they wanted chicken nuggets, they love that fake chicken, but
when I rotisseried a whole chicken they wouldn't eat any, they much
prefer those nuggets that are really mechanically seperated, coated
with more breading then chicken, and saltier than the Great Salt Lake.
I don't cook for the grands anymore... they eat toaster eggos waffles
for breakfast, they love those frozen MacMuffins for lunch, and for
dinner they'll pick at cheap tube steak. They hardly eat, but then
kids these days are not very active, they're all computer gamer
freaks. I swear they are awake all night with their earphones on
doing some sort of weird games with kids they know from where they
live. Then come morning they are too tired to do more than a small
cup of fruit loops and crash. That's why they won't do the simple
outside chores I give them like clipping weeds around the trees, and
they have zero communication skills... they will grow up to have no
viable means to earn a living. When I attempt to converse with them
all they do is yawn and grunt. I'm not their parents, I give up. They
will never have any work ethic or marketable skills. and it's ALL the
kids I meet these days. At ten years old they are already life long
losers... but they all have their laptops and iPhones, paid for by
their imbecile parents.

On Sun, 13 Sep 2015 16:12:50 -0400, Brooklyn1
> wrote:

>Janet B wrote:
>>notbob wrote:
>>>Janet B wrote:
>>>
>>>> for 8 hours and then bake. No cooking of the sauce.
>>>
>>>What's the point? Sounds like it takes even longer to prepare than
>>>classic mac n' cheese ....which I made last night ina couple o' hrs.
>>>
>>>BTW, Sriracha is awesome on mac n' cheese!
>>>
>>The point is I wanna know.
>>Janet US
>
>I don't think it pays to make mac n' cheese from scratch... there are
>plenty of pretty good ones in the market's freezer that can be popped
>in the nuker and be ready to eat in minutes. I get Stouffer's, they
>even have individual serving cups, my grands love them because they
>can nuke em themselves, and no clean up except the spoon. I'm not a
>big fan of mac n' cheese but Stouffer's is good, far better than that
>fake one in the box.
>http://www.stouffers.com/our-dishes/...and-Cheese/144

One minute you're being anal about ingredients, the next minute you do
a back flip, such as this one. I have a great deal of trouble
believing a store bought frozen m&c could be as good.

"Jeßus" > wrote in message
...
> On Sun, 13 Sep 2015 16:12:50 -0400, Brooklyn1
> > wrote:
>
>>Janet B wrote:
>>>notbob wrote:
>>>>Janet B wrote:
>>>>
>>>>> for 8 hours and then bake. No cooking of the sauce.
>>>>
>>>>What's the point? Sounds like it takes even longer to prepare than
>>>>classic mac n' cheese ....which I made last night ina couple o' hrs.
>>>>
>>>>BTW, Sriracha is awesome on mac n' cheese!
>>>>
>>>The point is I wanna know.
>>>Janet US
>>
>>I don't think it pays to make mac n' cheese from scratch... there are
>>plenty of pretty good ones in the market's freezer that can be popped
>>in the nuker and be ready to eat in minutes. I get Stouffer's, they
>>even have individual serving cups, my grands love them because they
>>can nuke em themselves, and no clean up except the spoon. I'm not a
>>big fan of mac n' cheese but Stouffer's is good, far better than that
>>fake one in the box.
>>http://www.stouffers.com/our-dishes/...and-Cheese/144
>
> One minute you're being anal about ingredients, the next minute you do
> a back flip, such as this one. I have a great deal of trouble
> believing a store bought frozen m&c could be as good.

I don't get any of this. I no longer eat the stuff but when I did, mac and
cheese was one meal that I knew I could make quickly. Granted, I might have
some other form of pasta than macaroni but I could start making it and be
eating it within about 20 minutes.

I can't imagine that putting uncooked macaroni in the fridge like that would
come out with a decent dish. When I was a kid, I once made spaghetti in the
sauce. Yes, I had a recipe. Yes, we ate it. Once. Tasted fine but
texture was off and I am big into texture when it comes to food. Which is
one reason why I hated the Stouffers mac and cheese. No, I didn't try the
new one. Tasted fine but was nothing but creamy mush. I then realized that
the person who had highly recommended it to me wore dentures. So the texture
was likely why she liked it.

You can call me Scott Conant when it comes to pasta. I am on it like a
fiend when I am cooking it. It had better be al dente and not a smidge
over. And don't try to call me on the phone when I am cooking it. I might
walk away to do something quickly for the first minute or two unless it is a
fresh pasta. But after that? I am hovering near that pot and checking it.

On 9/13/2015 7:33 PM, Jeßus wrote:
> On Sun, 13 Sep 2015 16:12:50 -0400, Brooklyn1
> > wrote:
>
>> Janet B wrote:
>>> notbob wrote:
>>>> Janet B wrote:
>>>>
>>>>> for 8 hours and then bake. No cooking of the sauce.
>>>>
>>>> What's the point? Sounds like it takes even longer to prepare than
>>>> classic mac n' cheese ....which I made last night ina couple o' hrs.
>>>>
>>>> BTW, Sriracha is awesome on mac n' cheese!
>>>>
>>> The point is I wanna know.
>>> Janet US
>>
>> I don't think it pays to make mac n' cheese from scratch... there are
>> plenty of pretty good ones in the market's freezer that can be popped
>> in the nuker and be ready to eat in minutes. I get Stouffer's, they
>> even have individual serving cups, my grands love them because they
>> can nuke em themselves, and no clean up except the spoon. I'm not a
>> big fan of mac n' cheese but Stouffer's is good, far better than that
>> fake one in the box.
>> http://www.stouffers.com/our-dishes/...and-Cheese/144
>
> One minute you're being anal about ingredients, the next minute you do
> a back flip, such as this one. I have a great deal of trouble
> believing a store bought frozen m&c could be as good.
>
It's not bad. My mother used to buy Stouffer's mac & cheese when it was
just her and my dad living alone in their retirement. She never did
like to cook.

As far as frozen dinners go, Stouffer's has some pretty tasty stuff.
When I got here Mom decided she didn't need to drive or shop anymore.
That became part of my duties. I'd buy the Stouffer's mac & cheese
because I knew they liked it and I knew they would eat it.

As a frozen convenience food, it's a not a brand I would dismiss off-hand.

Jill

"Janet B" > wrote in message
...
>
> I looked around the 'Net and most of the recipes I see for this
> involve making the sauce and then adding pasta and baking. I've heard
> that there is a recipe for the no-boil that involves milk, butter,
> cheese and uncooked macaroni. You stash the whole works in the fridge
> for 8 hours and then bake. No cooking of the sauce. Does anyone here
> have such a recipe (or even tried the no-boil method)>
> Thanks
> Janet US

http://www.food.com/recipe/easy-no-b...-cheese-240864

it was there, right under your nose.

even easier - no need to refrigerate, but I suppose you could.

On Sun, 13 Sep 2015 12:45:36 -0700, "taxed and spent"
> wrote:

>
>"Janet B" > wrote in message
.. .
>>
>> I looked around the 'Net and most of the recipes I see for this
>> involve making the sauce and then adding pasta and baking. I've heard
>> that there is a recipe for the no-boil that involves milk, butter,
>> cheese and uncooked macaroni. You stash the whole works in the fridge
>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>> have such a recipe (or even tried the no-boil method)>
>> Thanks
>> Janet US
>
>http://www.food.com/recipe/easy-no-b...-cheese-240864
>
>it was there, right under your nose.
>
>even easier - no need to refrigerate, but I suppose you could.
>
yes, I saw that one. I am wanting to look into the recipes
themselves. I am not making mac and cheese. I want to find the
recipe because I am curious.
Janet US

"Janet B" > wrote in message
...
> On Sun, 13 Sep 2015 12:45:36 -0700, "taxed and spent"
> > wrote:
>
>>
>>"Janet B" > wrote in message
. ..
>>>
>>> I looked around the 'Net and most of the recipes I see for this
>>> involve making the sauce and then adding pasta and baking. I've heard
>>> that there is a recipe for the no-boil that involves milk, butter,
>>> cheese and uncooked macaroni. You stash the whole works in the fridge
>>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>> have such a recipe (or even tried the no-boil method)>
>>> Thanks
>>> Janet US
>>
>>http://www.food.com/recipe/easy-no-b...-cheese-240864
>>
>>it was there, right under your nose.
>>
>>even easier - no need to refrigerate, but I suppose you could.
>>
> yes, I saw that one. I am wanting to look into the recipes
> themselves. I am not making mac and cheese. I want to find the
> recipe because I am curious.
> Janet US

I have no idea what you just said.

On Sun, 13 Sep 2015 15:37:51 -0700, "taxed and spent"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> On Sun, 13 Sep 2015 12:45:36 -0700, "taxed and spent"
>> > wrote:
>>
>>>
>>>"Janet B" > wrote in message
...
>>>>
>>>> I looked around the 'Net and most of the recipes I see for this
>>>> involve making the sauce and then adding pasta and baking. I've heard
>>>> that there is a recipe for the no-boil that involves milk, butter,
>>>> cheese and uncooked macaroni. You stash the whole works in the fridge
>>>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>>> have such a recipe (or even tried the no-boil method)>
>>>> Thanks
>>>> Janet US
>>>
>>>http://www.food.com/recipe/easy-no-b...-cheese-240864
>>>
>>>it was there, right under your nose.
>>>
>>>even easier - no need to refrigerate, but I suppose you could.
>>>
>> yes, I saw that one. I am wanting to look into the recipes
>> themselves. I am not making mac and cheese. I want to find the
>> recipe because I am curious.
>> Janet US
>
>I have no idea what you just said.

I had no problem... other than I hope Janet reports back if she uses
the technique in another way

On Mon, 14 Sep 2015 09:35:57 +1000, Jeßus > wrote:

>On Sun, 13 Sep 2015 15:37:51 -0700, "taxed and spent"
> wrote:
>
>>
>>"Janet B" > wrote in message
. ..
>>> On Sun, 13 Sep 2015 12:45:36 -0700, "taxed and spent"
>>> > wrote:
>>>
>>>>
>>>>"Janet B" > wrote in message
m...
>>>>>
>>>>> I looked around the 'Net and most of the recipes I see for this
>>>>> involve making the sauce and then adding pasta and baking. I've heard
>>>>> that there is a recipe for the no-boil that involves milk, butter,
>>>>> cheese and uncooked macaroni. You stash the whole works in the fridge
>>>>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>>>> have such a recipe (or even tried the no-boil method)>
>>>>> Thanks
>>>>> Janet US
>>>>
>>>>http://www.food.com/recipe/easy-no-b...-cheese-240864
>>>>
>>>>it was there, right under your nose.
>>>>
>>>>even easier - no need to refrigerate, but I suppose you could.
>>>>
>>> yes, I saw that one. I am wanting to look into the recipes
>>> themselves. I am not making mac and cheese. I want to find the
>>> recipe because I am curious.
>>> Janet US
>>
>>I have no idea what you just said.
>
>I had no problem... other than I hope Janet reports back if she uses
>the technique in another way

I was surprised and curious when I heard of this technique. I want to
look at the several versions of the recipe and compare. I can't
imagine this approach being good. But I am so curious that I might
give it a try. I was more curious about the one approach where
everything is put together and put in the fridge. I'm guessing that
someone tried one of the other recipes and wasn't pleased with the
pasta texture and is trying to overcome chewiness of the pasta by
soaking it over night. I thought if I could find the recipe perhaps
there was some narrative with it.
Janet US

"taxed and spent" > wrote in message
...
>
> "Janet B" > wrote in message
> ...
>> On Sun, 13 Sep 2015 12:45:36 -0700, "taxed and spent"
>> > wrote:
>>
>>>
>>>"Janet B" > wrote in message
...
>>>>
>>>> I looked around the 'Net and most of the recipes I see for this
>>>> involve making the sauce and then adding pasta and baking. I've heard
>>>> that there is a recipe for the no-boil that involves milk, butter,
>>>> cheese and uncooked macaroni. You stash the whole works in the fridge
>>>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>>> have such a recipe (or even tried the no-boil method)>
>>>> Thanks
>>>> Janet US
>>>
>>>http://www.food.com/recipe/easy-no-b...-cheese-240864
>>>
>>>it was there, right under your nose.
>>>
>>>even easier - no need to refrigerate, but I suppose you could.
>>>
>> yes, I saw that one. I am wanting to look into the recipes
>> themselves. I am not making mac and cheese. I want to find the
>> recipe because I am curious.
>> Janet US
>
> I have no idea what you just said.

Me either. Perhaps she is wanting to know the science behind it all? Which
is easy. Just add more liquid. You won't like the end result but that's
how you do it without cooking it first.

On Sun, 13 Sep 2015 11:46:08 -0600, Janet B >
wrote:

>
>I looked around the 'Net and most of the recipes I see for this
>involve making the sauce and then adding pasta and baking. I've heard
>that there is a recipe for the no-boil that involves milk, butter,
>cheese and uncooked macaroni. You stash the whole works in the fridge
>for 8 hours and then bake. No cooking of the sauce. Does anyone here
>have such a recipe (or even tried the no-boil method)>
>Thanks
>Janet US

Interesting idea, but the 8 hours kinda cancels out the no-boil
advantage? Or does it turn out significantly better that way?

On Mon, 14 Sep 2015 09:31:18 +1000, Jeßus > wrote:

>On Sun, 13 Sep 2015 11:46:08 -0600, Janet B >
>wrote:
>
>>
>>I looked around the 'Net and most of the recipes I see for this
>>involve making the sauce and then adding pasta and baking. I've heard
>>that there is a recipe for the no-boil that involves milk, butter,
>>cheese and uncooked macaroni. You stash the whole works in the fridge
>>for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>have such a recipe (or even tried the no-boil method)>
>>Thanks
>>Janet US
>
>Interesting idea, but the 8 hours kinda cancels out the no-boil
>advantage? Or does it turn out significantly better that way?
>
Don't know, that is why I am curious.
Janet US

On Sun, 13 Sep 2015 21:29:47 -0600, Janet B >
wrote:

>On Mon, 14 Sep 2015 09:31:18 +1000, Jeßus > wrote:
>
>>On Sun, 13 Sep 2015 11:46:08 -0600, Janet B >
>>wrote:
>>
>>>
>>>I looked around the 'Net and most of the recipes I see for this
>>>involve making the sauce and then adding pasta and baking. I've heard
>>>that there is a recipe for the no-boil that involves milk, butter,
>>>cheese and uncooked macaroni. You stash the whole works in the fridge
>>>for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>>have such a recipe (or even tried the no-boil method)>
>>>Thanks
>>>Janet US
>>
>>Interesting idea, but the 8 hours kinda cancels out the no-boil
>>advantage? Or does it turn out significantly better that way?
>>
>Don't know, that is why I am curious.

Fair enough

On Mon, 14 Sep 2015 15:37:20 GMT, "l not -l" > wrote:

>
>On 13-Sep-2015, Jeßus > wrote:
>
>> On Sun, 13 Sep 2015 11:46:08 -0600, Janet B >
>> wrote:
>>
>> >
>> >I looked around the 'Net and most of the recipes I see for this
>> >involve making the sauce and then adding pasta and baking. I've heard
>> >that there is a recipe for the no-boil that involves milk, butter,
>> >cheese and uncooked macaroni. You stash the whole works in the fridge
>> >for 8 hours and then bake. No cooking of the sauce. Does anyone here
>> >have such a recipe (or even tried the no-boil method)>
>> >Thanks
>> >Janet US
>>
>> Interesting idea, but the 8 hours kinda cancels out the no-boil
>> advantage? Or does it turn out significantly better that way?
>
>I haven't yet tried it either; but, the big advantage I see is passive vs.
>active preparation. Boiling means spending time tending the cooking
>macaroni; skipping that step could save a few minutes of active prep time. A
>busy person could add the liquid before going to work or out for the day,
>then pop the dish in the oven when ready to prepare a meal.

Popping it into the oven as you walk into the house is always an
upside when you are busy.
Janet US

"Janet B" > wrote in message
...
> On Mon, 14 Sep 2015 15:37:20 GMT, "l not -l" > wrote:
>
>>
>>On 13-Sep-2015, Jeßus > wrote:
>>
>>> On Sun, 13 Sep 2015 11:46:08 -0600, Janet B >
>>> wrote:
>>>
>>> >
>>> >I looked around the 'Net and most of the recipes I see for this
>>> >involve making the sauce and then adding pasta and baking. I've heard
>>> >that there is a recipe for the no-boil that involves milk, butter,
>>> >cheese and uncooked macaroni. You stash the whole works in the fridge
>>> >for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>> >have such a recipe (or even tried the no-boil method)>
>>> >Thanks
>>> >Janet US
>>>
>>> Interesting idea, but the 8 hours kinda cancels out the no-boil
>>> advantage? Or does it turn out significantly better that way?
>>
>>I haven't yet tried it either; but, the big advantage I see is passive vs.
>>active preparation. Boiling means spending time tending the cooking
>>macaroni; skipping that step could save a few minutes of active prep time.
>>A
>>busy person could add the liquid before going to work or out for the day,
>>then pop the dish in the oven when ready to prepare a meal.
>
> Popping it into the oven as you walk into the house is always an
> upside when you are busy.

I don't make mac and cheese, but it is a great idea. I wonder what else one
could make using a similar method?



--
http://www.helpforheroes.org.uk/shop/

"l not -l" > wrote in message
...
>
> On 14-Sep-2015, "Ophelia" > wrote:
>
>> > On Mon, 14 Sep 2015 15:37:20 GMT, "l not -l" > wrote:
>> >
>> >>
>> >>On 13-Sep-2015, Jeßus > wrote:
>> >>
>> >>> On Sun, 13 Sep 2015 11:46:08 -0600, Janet B >
>> >>> wrote:
>> >>>
>> >>> >
>> >>> >I looked around the 'Net and most of the recipes I see for this
>> >>> >involve making the sauce and then adding pasta and baking. I've
>> >>> >heard
>> >>> >that there is a recipe for the no-boil that involves milk, butter,
>> >>> >cheese and uncooked macaroni. You stash the whole works in the
>> >>> >fridge
>> >>> >for 8 hours and then bake. No cooking of the sauce. Does anyone
>> >>> >here
>> >>> >have such a recipe (or even tried the no-boil method)>
>> >>> >Thanks
>> >>> >Janet US
>> >>>
>> >>> Interesting idea, but the 8 hours kinda cancels out the no-boil
>> >>> advantage? Or does it turn out significantly better that way?
>> >>
>> >>I haven't yet tried it either; but, the big advantage I see is passive
>> >>vs.
>> >>active preparation. Boiling means spending time tending the cooking
>> >>macaroni; skipping that step could save a few minutes of active prep
>> >>time.
>> >>A
>> >>busy person could add the liquid before going to work or out for the
>> >>day,
>> >>then pop the dish in the oven when ready to prepare a meal.
>> >
>> > Popping it into the oven as you walk into the house is always an
>> > upside when you are busy.
>>
>> I don't make mac and cheese, but it is a great idea. I wonder what else
>> one
>> could make using a similar method?
> I imagine just about any casserole with dry pasta; every shape of dry
> pasta
> in my pantry (spaghetti, rotini, farfalle, penne, etc) says "A Macaroin
> Product". They are all made from semolina and water, then dried to remove
> the water; it seems likely that all would rehydrate sitting in water (or
> similar) for 8 hours.
>
> I'm going to experiment. I just put a few pieces of farfalle in a cup of
> water and stashed it in the fridge. In 8 hours, I'll check its condition.

I look forward to your report


>
> --
> Change Cujo to Juno for email.

--
http://www.helpforheroes.org.uk/shop/

On Mon, 14 Sep 2015 23:03:28 GMT, "l not -l" > wrote:

>snip
>> I'm going to experiment. I just put a few pieces of farfalle in a cup of
>> water and stashed it in the fridge. In 8 hours, I'll check its condition.
>
>A sampling at 5 hours indicated a completely rehydrated pasta. Taste was as
>one would expect of uncooked flour.

the oven should take care of the cooking aspect.
Janet US

"l not -l" > wrote in message
...
>
> On 14-Sep-2015, "l not -l" > wrote:
>
>> On 14-Sep-2015, "Ophelia" > wrote:
>>
>> > > On Mon, 14 Sep 2015 15:37:20 GMT, "l not -l" > wrote:
>> > >
>> > >>
>> > >>On 13-Sep-2015, Jeßus > wrote:
>> > >>
>> > >>> On Sun, 13 Sep 2015 11:46:08 -0600, Janet B >
>> > >>> wrote:
>> > >>>
>> > >>> >
>> > >>> >I looked around the 'Net and most of the recipes I see for this
>> > >>> >involve making the sauce and then adding pasta and baking. I've
>> > >>> >heard
>> > >>> >that there is a recipe for the no-boil that involves milk, butter,
>> > >>> >cheese and uncooked macaroni. You stash the whole works in the
>> > >>> >fridge
>> > >>> >for 8 hours and then bake. No cooking of the sauce. Does anyone
>> > >>> >here
>> > >>> >have such a recipe (or even tried the no-boil method)>
>> > >>> >Thanks
>> > >>> >Janet US
>> > >>>
>> > >>> Interesting idea, but the 8 hours kinda cancels out the no-boil
>> > >>> advantage? Or does it turn out significantly better that way?
>> > >>
>> > >>I haven't yet tried it either; but, the big advantage I see is
>> > >>passive
>> > >>vs.
>> > >>active preparation. Boiling means spending time tending the cooking
>> > >>macaroni; skipping that step could save a few minutes of active prep
>> > >>time.
>> > >>A
>> > >>busy person could add the liquid before going to work or out for the
>> > >>day,
>> > >>then pop the dish in the oven when ready to prepare a meal.
>> > >
>> > > Popping it into the oven as you walk into the house is always an
>> > > upside when you are busy.
>> >
>> > I don't make mac and cheese, but it is a great idea. I wonder what
>> > else
>> > one
>> > could make using a similar method?
>> I imagine just about any casserole with dry pasta; every shape of dry
>> pasta
>> in my pantry (spaghetti, rotini, farfalle, penne, etc) says "A Macaroin
>> Product". They are all made from semolina and water, then dried to
>> remove
>> the water; it seems likely that all would rehydrate sitting in water (or
>> similar) for 8 hours.
>>
>> I'm going to experiment. I just put a few pieces of farfalle in a cup of
>> water and stashed it in the fridge. In 8 hours, I'll check its
>> condition.
>
> A sampling at 5 hours indicated a completely rehydrated pasta. Taste was
> as
> one would expect of uncooked flour.
>

What would you do with it now? Cook it like fresh pasta?


--
http://www.helpforheroes.org.uk/shop/

On 9/13/2015 1:46 PM, Janet B wrote:
>
> I looked around the 'Net and most of the recipes I see for this
> involve making the sauce and then adding pasta and baking. I've heard
> that there is a recipe for the no-boil that involves milk, butter,
> cheese and uncooked macaroni. You stash the whole works in the fridge
> for 8 hours and then bake. No cooking of the sauce. Does anyone here
> have such a recipe (or even tried the no-boil method)>
> Thanks
> Janet US
>
No, I haven't heard of it. I looked around and found this:

http://www.food.com/recipe/easy-no-b...-cheese-240864

This recipe doesn't say anything about stashing it in the fridge for 8
hours, which would put me off right there. This method I might actually
try one day. However, I'm sure I'd be missing the buttered
breadcrumbs I usually sprinkle on top of baked mac & cheese (per a
recent thread).

Jill

On Sun, 13 Sep 2015 20:41:29 GMT, "l not -l" > wrote:

>
>On 13-Sep-2015, Janet B > wrote:
>
>> I looked around the 'Net and most of the recipes I see for this
>> involve making the sauce and then adding pasta and baking. I've heard
>> that there is a recipe for the no-boil that involves milk, butter,
>> cheese and uncooked macaroni. You stash the whole works in the fridge
>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>> have such a recipe (or even tried the no-boil method)>
>> Thanks
>> Janet US
>
>I haven't tried it; but, your query piqued my interest. Why wouldn't it
>work as well as no-boil lasagna? I decided to see if there were any recipes
>from sources I trust; low and behold, Bon Appetite has one. 30 minutes
>active work, 1 hour start-to-finish.
>http://www.bonappetit.com/recipe/no-boil-mac-and-cheese
>
>I'm going to try it next time I want to serve mac and cheese.

Yes, I saw those. Not what I was looking for. thanks
Janet US

"l not -l" > wrote in message
...
>
> On 13-Sep-2015, Janet B > wrote:
>
>> I looked around the 'Net and most of the recipes I see for this
>> involve making the sauce and then adding pasta and baking. I've heard
>> that there is a recipe for the no-boil that involves milk, butter,
>> cheese and uncooked macaroni. You stash the whole works in the fridge
>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>> have such a recipe (or even tried the no-boil method)>
>> Thanks
>> Janet US
>
> I haven't tried it; but, your query piqued my interest. Why wouldn't it
> work as well as no-boil lasagna? I decided to see if there were any
> recipes
> from sources I trust; low and behold, Bon Appetite has one. 30 minutes
> active work, 1 hour start-to-finish.
> http://www.bonappetit.com/recipe/no-boil-mac-and-cheese
>
> I'm going to try it next time I want to serve mac and cheese.

I realize that some people like the no boil lasagna, but I am not one of
them. I tried it a few times. The texture is just not something I care
for.

On 9/13/2015 7:32 PM, Julie Bove wrote:
>
> "l not -l" > wrote in message
> ...
>>
>> On 13-Sep-2015, Janet B > wrote:
>>
>>> I looked around the 'Net and most of the recipes I see for this
>>> involve making the sauce and then adding pasta and baking. I've heard
>>> that there is a recipe for the no-boil that involves milk, butter,
>>> cheese and uncooked macaroni. You stash the whole works in the fridge
>>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>> have such a recipe (or even tried the no-boil method)>
>>> Thanks
>>> Janet US
>>
>> I haven't tried it; but, your query piqued my interest. Why wouldn't it
>> work as well as no-boil lasagna? I decided to see if there were any
>> recipes
>> from sources I trust; low and behold, Bon Appetite has one. 30 minutes
>> active work, 1 hour start-to-finish.
>> http://www.bonappetit.com/recipe/no-boil-mac-and-cheese
>>
>> I'm going to try it next time I want to serve mac and cheese.
>
> I realize that some people like the no boil lasagna, but I am not one of
> them. I tried it a few times. The texture is just not something I care
> for.

Ditto!

On 9/13/2015 4:41 PM, l not -l wrote:
> On 13-Sep-2015, Janet B > wrote:
>
>> I looked around the 'Net and most of the recipes I see for this
>> involve making the sauce and then adding pasta and baking. I've heard
>> that there is a recipe for the no-boil that involves milk, butter,
>> cheese and uncooked macaroni. You stash the whole works in the fridge
>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>> have such a recipe (or even tried the no-boil method)>
>> Thanks
>> Janet US
>
> I haven't tried it; but, your query piqued my interest. Why wouldn't it
> work as well as no-boil lasagna? I decided to see if there were any recipes
> from sources I trust; low and behold, Bon Appetite has one. 30 minutes
> active work, 1 hour start-to-finish.
> http://www.bonappetit.com/recipe/no-boil-mac-and-cheese
>
> I'm going to try it next time I want to serve mac and cheese.
>
Your version (well, the Bon Appetite version) does call for preparing
the cheese sauce as usual first. What Janet is talking about doesn't
involve preparing the sauce. The one I found doesn't. It also doesn't
call for letting it sit in the fridge for 8 hours before baking.

The link I posted sounds more like what she's describing:

http://www.food.com/recipe/easy-no-b...-cheese-240864

Jill

On Tue, 15 Sep 2015 10:05:40 -0400, jmcquown >
wrote:

>On 9/13/2015 4:41 PM, l not -l wrote:
>> On 13-Sep-2015, Janet B > wrote:
>>
>>> I looked around the 'Net and most of the recipes I see for this
>>> involve making the sauce and then adding pasta and baking. I've heard
>>> that there is a recipe for the no-boil that involves milk, butter,
>>> cheese and uncooked macaroni. You stash the whole works in the fridge
>>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>> have such a recipe (or even tried the no-boil method)>
>>> Thanks
>>> Janet US
>>
>> I haven't tried it; but, your query piqued my interest. Why wouldn't it
>> work as well as no-boil lasagna? I decided to see if there were any recipes
>> from sources I trust; low and behold, Bon Appetite has one. 30 minutes
>> active work, 1 hour start-to-finish.
>> http://www.bonappetit.com/recipe/no-boil-mac-and-cheese
>>
>> I'm going to try it next time I want to serve mac and cheese.
>>
>Your version (well, the Bon Appetite version) does call for preparing
>the cheese sauce as usual first. What Janet is talking about doesn't
>involve preparing the sauce. The one I found doesn't. It also doesn't
>call for letting it sit in the fridge for 8 hours before baking.
>
>The link I posted sounds more like what she's describing:
>
>http://www.food.com/recipe/easy-no-b...-cheese-240864
>
>Jill
thanks for checking, Jill. I appreciate it.
Janet US

On 9/15/2015 11:33 AM, Janet B wrote:
> On Tue, 15 Sep 2015 10:05:40 -0400, jmcquown >
> wrote:
>
>> On 9/13/2015 4:41 PM, l not -l wrote:
>>> On 13-Sep-2015, Janet B > wrote:
>>>
>>>> I looked around the 'Net and most of the recipes I see for this
>>>> involve making the sauce and then adding pasta and baking. I've heard
>>>> that there is a recipe for the no-boil that involves milk, butter,
>>>> cheese and uncooked macaroni. You stash the whole works in the fridge
>>>> for 8 hours and then bake. No cooking of the sauce. Does anyone here
>>>> have such a recipe (or even tried the no-boil method)>
>>>> Thanks
>>>> Janet US
>>>
>>> I haven't tried it; but, your query piqued my interest. Why wouldn't it
>>> work as well as no-boil lasagna? I decided to see if there were any recipes
>>> from sources I trust; low and behold, Bon Appetite has one. 30 minutes
>>> active work, 1 hour start-to-finish.
>>> http://www.bonappetit.com/recipe/no-boil-mac-and-cheese
>>>
>>> I'm going to try it next time I want to serve mac and cheese.
>>>
>> Your version (well, the Bon Appetite version) does call for preparing
>> the cheese sauce as usual first. What Janet is talking about doesn't
>> involve preparing the sauce. The one I found doesn't. It also doesn't
>> call for letting it sit in the fridge for 8 hours before baking.
>>
>> The link I posted sounds more like what she's describing:
>>
>> http://www.food.com/recipe/easy-no-b...-cheese-240864
>>
>> Jill
> thanks for checking, Jill. I appreciate it.
> Janet US
>
You're welcome, Janet! I'd never heard of no-boil mac & cheese recipes
so I <gasp> Googled for it.

It looks kind of interesting. It definitely looks like you don't have
to do much work. It might be an interesting experiment the next time I
want mac & cheese.

Jill