REC: Mac and cheese
 

We haven't had a good old fashioned mac and cheese fight for a
while... I'll start. ;-)

1 lb elbow macaroni
5 Tbl Butter
6 Tbl flour
5 cups milk
steamed broccoli cut into pieces (how ever much you'd like)
8oz sharp cheddar- shredded
8oz Monterey Jack - shredded
fresh bread crumbs

cook 1 pound of elbows

In a large pan, melt butter. Whisk in flour and cook over medium heat
for 4 or 5 minutes, keep tirring. Slowly add cold milk, constantly
whisking. Cook over medium heat until thickened to coat a spoon. (5
minutes or so) Fold in cheese until melted and add broccoli.

Put macaroni in to a 9x13 inch baking dish that's broiler safe and mix
in the cheese sauce and broccoli. Cover with bread crumbs. Put the
oven rack towards the lower part of the oven and put the dish under
the broiler until the bread crumbs are golden brown.

Let it rest for 5-10 minutes and serve.
--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Steve Calvin wrote:
> We haven't had a good old fashioned mac and cheese fight for a
> while... I'll start. ;-)
>
I see no reason to fight over a good basic mac and cheese recipe, but
why mix in the broccoli? Can't you control its doneness better by
handling it separately? Then let people mix it together on their plate
if they want to.

-aem

Steve Calvin > wrote in
:

> 1 lb elbow macaroni
> 5 Tbl Butter
> 6 Tbl flour
> 5 cups milk
> steamed broccoli cut into pieces (how ever much you'd like)
> 8oz sharp cheddar- shredded
> 8oz Monterey Jack - shredded
> fresh bread crumbs

I usually make a large amount at a time (with a houseful of big
macaroni eaters).

2 litres (8 cups) dry macaroni, cooked beforehand in water, drained
1,5 litre (6 cups) milk (1 litre 2%, 0,5 litre whole)
180 ml (12 tbsp.) olive oil
180 ml (12 tbsp.) flour
one large chopped onion
finely chopped jalapeno to taste
500 ml (2 cups) cheese (usually cheddar and Monterrey jack)
breadcrumbs
butter

Sauté the onion in the oil, add flour when it has become translucent.
Make a béchamel. Add jalapeno and cheese.

Put macaroni into a LARGE bowl, mix in cheese béchamel, pour into
either one 4L or two 2L Pyrex glass oven ware (depending on how you
plan to eat the dish (all at once with little leftovers, one dish; in
two meals, two dishes). Cover moderately with breadcrumbs, dot with
butter. Bake at 180C (350F) for 30 minutes or until the breadcrumbs
are toasty coloured.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

aem wrote:

> Steve Calvin wrote:
>
>>We haven't had a good old fashioned mac and cheese fight for a
>>while... I'll start. ;-)
>>
>
> I see no reason to fight over a good basic mac and cheese recipe, but
> why mix in the broccoli? Can't you control its doneness better by
> handling it separately? Then let people mix it together on their plate
> if they want to.
>
> -aem
>

'cause SWMBO likes it. BUT, I kinda like the "they can mix it
themselves" idea! It's cooked to the proper point though and is only
in the broiler long enough to brown the fresh bread crumbs so it
really doesn't get cooked that much longer.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Steve Calvin >, if that's their real name, wrote:

>We haven't had a good old fashioned mac and cheese fight for a
>while... I'll start. ;-)
>
>1 lb elbow macaroni
>5 Tbl Butter
>6 Tbl flour
>5 cups milk
>steamed broccoli cut into pieces (how ever much you'd like)
>8oz sharp cheddar- shredded
>8oz Monterey Jack - shredded
>fresh bread crumbs

WTF? Broccoli in macaroni and cheese? Are you MAD?

How was that?
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Steve Calvin" > wrote in message
...
> We haven't had a good old fashioned mac and cheese fight for a
> while... I'll start. ;-)
>
-----excellent recipe snipped to save endangered electrons-----

Not to 'fight' exactly but my only difference is to add some pre-cubed
ham (~1/2 cup) 1/4 in dice which I get at a Publix supermarket locally
(Kingsland, Ga, USA, 82.25W, 31.4N). Crack open a lager and
din-din is done !

John

"Damsel in dis Dress" > wrote in message
...
> Steve Calvin >, if that's their real name, wrote:
------snippo grande-----
> WTF? Broccoli in macaroni and cheese? Are you MAD?
>
> How was that?
> Carol

Not just broccoli. Sometimes I use the handy broccoli / cauliflower
stir-fry mix. Steamed lightly to softness before blending with the
mac 'n cheese mixture 'cause the oven time isn't long enough to cook
the veggies. Fresh sliced button mushrooms have been known to
find their way in from time to time as well.

John (Worchestershire is the secret ingredient)

"John Bonnett" >, if that's their real name, wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> Steve Calvin >, if that's their real name, wrote:
>------snippo grande-----
>> WTF? Broccoli in macaroni and cheese? Are you MAD?
>>
>> How was that?
>> Carol
>
>Not just broccoli. Sometimes I use the handy broccoli / cauliflower
>stir-fry mix. Steamed lightly to softness before blending with the
>mac 'n cheese mixture 'cause the oven time isn't long enough to cook
>the veggies. Fresh sliced button mushrooms have been known to
>find their way in from time to time as well.

Seek professional help immediately! <G>

Macaroni and Cheese is cooked macaroni, white (bechamel) sauce, melted
cheese, salt, and pepper. That's it. Doesn't even have to be baked.

>John (Worchestershire is the secret ingredient)

You can't go wrong with a shot of Lea & Perrins!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:

> "John Bonnett" >, if that's their real name, wrote:
>
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>
>>>Steve Calvin >, if that's their real name, wrote:
>>
>>------snippo grande-----
>>
>>>WTF? Broccoli in macaroni and cheese? Are you MAD?
>>>
>>>How was that?
>>>Carol
>>
>>Not just broccoli. Sometimes I use the handy broccoli / cauliflower
>>stir-fry mix. Steamed lightly to softness before blending with the
>>mac 'n cheese mixture 'cause the oven time isn't long enough to cook
>>the veggies. Fresh sliced button mushrooms have been known to
>>find their way in from time to time as well.
>
>
> Seek professional help immediately! <G>
>
> Macaroni and Cheese is cooked macaroni, white (bechamel) sauce, melted
> cheese, salt, and pepper. That's it. Doesn't even have to be baked.
>
>
>>John (Worchestershire is the secret ingredient)
>
>
> You can't go wrong with a shot of Lea & Perrins!
>
> Carol

For the purist defination, I'll agree with ya but the broccoli
actually goes well. I think that I like the ham suggestion that John
offered up to. Come on Dams, live a little. ;-D

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Steve Calvin" > wrote in message
...
> Damsel in dis Dress wrote:
>
> > "John Bonnett" >, if that's their real name, wrote:
> >
> >
> >>"Damsel in dis Dress" > wrote in message
> . ..
> >>
> >>>Steve Calvin >, if that's their real name, wrote:
> >>
> >>------snippo grande-----
> >>
> >>>WTF? Broccoli in macaroni and cheese? Are you MAD?
> >>>
> >>>How was that?
> >>>Carol
> >>
> >>Not just broccoli. Sometimes I use the handy broccoli / cauliflower
> >>stir-fry mix. Steamed lightly to softness before blending with the
> >>mac 'n cheese mixture 'cause the oven time isn't long enough to cook
> >>the veggies. Fresh sliced button mushrooms have been known to
> >>find their way in from time to time as well.
> >
> >
> > Seek professional help immediately! <G>
> >
> > Macaroni and Cheese is cooked macaroni, white (bechamel) sauce, melted
> > cheese, salt, and pepper. That's it. Doesn't even have to be baked.
> >
> >
> >>John (Worchestershire is the secret ingredient)
> >
> >
> > You can't go wrong with a shot of Lea & Perrins!
> >
> > Carol
>
> For the purist defination, I'll agree with ya but the broccoli
> actually goes well. I think that I like the ham suggestion that John
> offered up to. Come on Dams, live a little. ;-D
>
> --
> Steve

The dreaded 'thread drift mutation' is starting to occur. A quick survey
of the pantry and chill chest reveals all these ingredients plus one of my
favorites: frozen strips of green, red and yellow bell peppers. Yum.

So, we have left behind the mundane ho-hum world of (Kraft, anybody ?)
mac 'n cheese and entered the elevated levels of the casserole !

John (guess what I'm having for tiffin)

Damsel in dis Dress > wrote in
:

> Steve Calvin >, if that's their real name, wrote:
>
> >We haven't had a good old fashioned mac and cheese fight for a
> >while... I'll start. ;-)
> >
> >1 lb elbow macaroni
> >5 Tbl Butter
> >6 Tbl flour
> >5 cups milk
> >steamed broccoli cut into pieces (how ever much you'd like)
> >8oz sharp cheddar- shredded
> >8oz Monterey Jack - shredded
> >fresh bread crumbs
>
> WTF? Broccoli in macaroni and cheese? Are you MAD?
>
> How was that?
> Carol

if He uses brocolli can I use orzo?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

John Bonnett wrote:


>
> The dreaded 'thread drift mutation' is starting to occur. A quick survey
> of the pantry and chill chest reveals all these ingredients plus one of my
> favorites: frozen strips of green, red and yellow bell peppers. Yum.
>
> So, we have left behind the mundane ho-hum world of (Kraft, anybody ?)
> mac 'n cheese and entered the elevated levels of the casserole !
>
> John (guess what I'm having for tiffin)
>
>

lol, we're having it tomorrow. SWMBO doesn't know that yet ;-) She
loves it. Kraft? <blech>

Only difference is that I have no Mont. Jack cheese so I'm goin' with
cheddar and swiss emmenthal and see how that comes out. Got some ham
steaks in the freezer so I think that I'll try your suggesting on that
too. Great comfort food.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Hahabogus wrote:
> Damsel in dis Dress > wrote in
> :

>>
>>WTF? Broccoli in macaroni and cheese? Are you MAD?
>>

>
>
> if He uses brocolli can I use orzo?
>


We'll have to raise a quorum and vote. We'll let
you know the results within 30 days....

gloria p

Steve Calvin wrote:
> We haven't had a good old fashioned mac and cheese fight for a
> while... I'll start. ;-)
>
> 1 lb elbow macaroni
> 5 Tbl Butter
> 6 Tbl flour
> 5 cups milk
> steamed broccoli cut into pieces (how ever much you'd like)
> 8oz sharp cheddar- shredded
> 8oz Monterey Jack - shredded
> fresh bread crumbs
>
Sounds most excellent to me! I like the addition of broccoli, but then I
adore broccoli! I'll give it a try the next time around! Oh, and John's
ham addition is also a good idea :)

Jill

"Puester" > wrote in message
...
> Hahabogus wrote:
> > Damsel in dis Dress > wrote in
> > :
>
> >>
> >>WTF? Broccoli in macaroni and cheese? Are you MAD?
> >>
>
> >
> >
> > if He uses brocolli can I use orzo?
> >
>
>
> We'll have to raise a quorum and vote. We'll let
> you know the results within 30 days....
>
> gloria p

But using couscous is of course approved in advance.

John (the little buggers slip through my colendar without cheesecloth)

Steve Calvin >, if that's their real name, wrote:

>For the purist defination, I'll agree with ya but the broccoli
>actually goes well. I think that I like the ham suggestion that John
>offered up to. Come on Dams, live a little. ;-D

You know what a shrinking violet I am.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Puester >, if that's their real name, wrote:

>Hahabogus wrote:
>> Damsel in dis Dress > wrote in
>> :
>
>>>WTF? Broccoli in macaroni and cheese? Are you MAD?
>>
>> if He uses brocolli can I use orzo?
>
>We'll have to raise a quorum and vote. We'll let
>you know the results within 30 days....

It'll be a bit longer if the votes are tallied in Florida, of course.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

John wrote:

> Not to 'fight' exactly but my only difference is to add some pre-cubed
> ham (~1/2 cup) 1/4 in dice which I get at a Publix supermarket locally
> (Kingsland, Ga, USA, 82.25W, 31.4N). Crack open a lager and
> din-din is done !

My girlfriend's kid likes mac and cheese with broccoli and cut-up hot dogs.
Crack open a Capri Sun and din-din for the kid is done!

Bob

"Steve Calvin" > wrote in message
...
> We haven't had a good old fashioned mac and cheese fight for a while...
> I'll start. ;-)
>
> 1 lb elbow macaroni
> 5 Tbl Butter
> 6 Tbl flour
> 5 cups milk
> steamed broccoli cut into pieces (how ever much you'd like)
> 8oz sharp cheddar- shredded
> 8oz Monterey Jack - shredded
> fresh bread crumbs
>
> cook 1 pound of elbows
>
> In a large pan, melt butter. Whisk in flour and cook over medium heat
> for 4 or 5 minutes, keep tirring. Slowly add cold milk, constantly
> whisking. Cook over medium heat until thickened to coat a spoon. (5
> minutes or so) Fold in cheese until melted and add broccoli.
>
> Put macaroni in to a 9x13 inch baking dish that's broiler safe and mix in
> the cheese sauce and broccoli. Cover with bread crumbs. Put the oven rack
> towards the lower part of the oven and put the dish under the broiler
> until the bread crumbs are golden brown.
>
> Let it rest for 5-10 minutes and serve.
> --
> Steve

Hey Steve!

I like your recipe but I'd add diced ham and onion. Not sure how that would
change the dynamics of the recipe though. Should I add more liquid to
offset the added items?

Bret
<sig space for rent>



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jmcquown wrote:
> Steve Calvin wrote:
>> We haven't had a good old fashioned mac and cheese fight for a
>> while... I'll start. ;-)
>>
>> 1 lb elbow macaroni
>> 5 Tbl Butter
>> 6 Tbl flour
>> 5 cups milk
>> steamed broccoli cut into pieces (how ever much you'd like)
>> 8oz sharp cheddar- shredded
>> 8oz Monterey Jack - shredded
>> fresh bread crumbs
>>
> Sounds most excellent to me! I like the addition of broccoli, but
> then I adore broccoli! I'll give it a try the next time around! Oh,
> and John's ham addition is also a good idea :)
>
> Jill

But what about tuna and peas???? <g>

kili

kilikini wrote:
> jmcquown wrote:
>> Steve Calvin wrote:
>>> We haven't had a good old fashioned mac and cheese fight for a
>>> while... I'll start. ;-)
>>>
>>> 1 lb elbow macaroni
>>> 5 Tbl Butter
>>> 6 Tbl flour
>>> 5 cups milk
>>> steamed broccoli cut into pieces (how ever much you'd like)
>>> 8oz sharp cheddar- shredded
>>> 8oz Monterey Jack - shredded
>>> fresh bread crumbs
>>>
>> Sounds most excellent to me! I like the addition of broccoli, but
>> then I adore broccoli! I'll give it a try the next time around! Oh,
>> and John's ham addition is also a good idea :)
>>
>> Jill
>
> But what about tuna and peas???? <g>
>
> kili

You can keep your tuna (even my cat doesn't like it). I'll do peas in
chicken a la king on toast or puffed pastry :)

Jill

In article .com>,
"aem" > wrote:

> Steve Calvin wrote:
> > We haven't had a good old fashioned mac and cheese fight for a
> > while... I'll start. ;-)
> >
> I see no reason to fight over a good basic mac and cheese recipe, but
> why mix in the broccoli? Can't you control its doneness better by
> handling it separately? Then let people mix it together on their plate
> if they want to.

Or just don't precook and let it cook in the oven with the mac.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller wrote:

> In article .com>,
> "aem" > wrote:
>
> > Steve Calvin wrote:
> > > We haven't had a good old fashioned mac and cheese fight for a
> > > while... I'll start. ;-)
> > >
> > I see no reason to fight over a good basic mac and cheese recipe, but
> > why mix in the broccoli? Can't you control its doneness better by
> > handling it separately? Then let people mix it together on their plate
> > if they want to.
>
> Or just don't precook and let it cook in the oven with the mac.
>


Mac 'n cheeze with broccoli is going to be my dinner tonight...I just mix
frozen cut broccoli in after the mac comes to a boil...

--
Best
Greg

Made mac & cheese tonigt....the classic way: a white sauce with a
buncha cheese melted in. I could have sworn I bought English Cheshire
cheese (my fave for mac&chz) last time I was at the cheese shop but
couldn't find it. So I used a combo of colby and parmesan, with a
handful of leftover shredded provelone for good measure. It was
DELICIOUS! I'm going to have to experiment with more kinds of cheese!

As far as seasoning, I added a littel garlic powder and a tiny bit of
paprika, to add some color with the white cheeses.

Served it with steamed asparagus, and a fruit salad.

MM, mmmm good!

"Jude" > wrote in news:1109211438.836055.194240
@l41g2000cwc.googlegroups.com:

> So I used a combo of colby and parmesan, with a
> handful of leftover shredded provelone for good measure. It was
> DELICIOUS! I'm going to have to experiment with more kinds of cheese!
>
> As far as seasoning, I added a littel garlic powder and a tiny bit of
> paprika, to add some color with the white cheeses.

Somebody ought to hold a mac and cheese festival, with a cookoff for new
recipes.

My comfort food is some PastaRoni white cheddar and shells, with a little
sour cream stirred in after cooking and extra sharp cheddar (both white and
orange) grated over the top. Another good cheese to grate over the top is
aged Gouda, my favorite cheese.