HOMEMADE MACARONI AND CHEESE!!!!

Carol Damsel Peterson said:

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)"

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-
This can't be any good because it didn't come from a box...

"Carol Damsel Peterson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

"MG" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Carol Damsel Peterson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(recipe snipped)

Quoted message said:

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

Quoted message said:

nutmeg. I don't usually need to add salt to the white sauce, as the

cheeses

Quoted message said:

provide enough

However, I recently spotted a recipe for mac and cheese (though I can't

find

Quoted message said:

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

kilikini said:

"MG" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Carol Damsel Peterson" <[email hidden]> wrote in message
news:[email hidden]...

(recipe snipped)

Quoted message said:

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

Quoted message said:

nutmeg. I don't usually need to add salt to the white sauce, as the

cheeses

Quoted message said:

provide enough

However, I recently spotted a recipe for mac and cheese (though I can't

find

Quoted message said:

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

Carol Damsel Peterson said:

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.

MG said:

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.

kilikini said:

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.

MG said:

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

sf said:

MG said:

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

JeanineAlyse said:

sf said:

MG said:

However, I recently spotted a recipe for mac and cheese (though I

can't find

Quoted message said:

Quoted message said:

it at the moment dammit) that, from memory, added cubed cheese

directly to

Quoted message said:

Quoted message said:

the pasta, and then milk and cream was added to the mix, then the

whole

Quoted message said:

Quoted message said:

thing baked

Does anyone make their mac and cheese like this? What difference,

if any,

Quoted message said:

Quoted message said:

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

Quoted message said:

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

Quoted message said:

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:

JeanineAlyse said:

sf said:

MG said:

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.

🙂

JeanineAlyse said:

sf said:

MG said:

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.

🙂

JeanineAlyse said:

sf said:

MG said:

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.

🙂

sf said:

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

sf said:

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

sf said:

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