i can use one of these right?
Ladies.........Fellas?.... Do you know of a good homemade Mac and Cheese recipe?
- Thread starter GzUp
- Start date
if u dont have time for that shyt, eat this
the medical marijuana of boxed mac and cheese
my bad..mix both cheese and mixture thru the macaroni.
i can use one of these right?
Yes less dishes.
i was thinking of getting kinda crazy with the cheese, like using different kinds.... bad idea?
I ain't giving no measurements I learned how to cook eyeballing and you gotta do the same.
Preheat oven to 400.
Boil elbow macaroni and strain(I usually do 2-3 boxes so it can last), let that chill.
I usually boil my cheese sauce side by side with the mac. So anyway, pour some milk in that hoe, decent piece of butter, a little flour, and an egg and stir till it get warm. Pour a little heavy cream in the mix, then throw all manners of cheese you wish. Usually I do mozz, mexican, (mild in sauce/sharp on top)cheddar, American, parmesan, add your salt and pepper or any other herbs and spices you so choose usually less is more with mac n cheese.
Get a casserole pan relative to the amount of mac you've cooked and smear butter all over it, after you've clean the pan of course. Now, I tend to layer it almost like lasagna. So I put enough mac in the pan to cover the bottom decently then pour the sauce on the mac and mix it up real good so all the mac is coated by the sauce, now take some leftover cheese and sprinkle some on top, then repeat the process til you get the top. The top is always reserved for sharp cheddar, so when you do the layer thing try to use the unused portions of cheese you used in the sauce. So after sprinkling the top with sharp cheddar and whatever cheese you got left, sprinkle some paprika on the top. I put foil over the top and poke holes but it's all on you really, I always felt it was better to prevent any potential spills and helps in the cooking process. After about 20-30 minutes depending on how blackened or crunchy you want it take that joint out and let it cool for 10 mins and
With some catfish....
Mashed potatoes drenched in gravy....
And buttery biscuits and cornbread.....
Preheat oven to 400.
Boil elbow macaroni and strain(I usually do 2-3 boxes so it can last), let that chill.
I usually boil my cheese sauce side by side with the mac. So anyway, pour some milk in that hoe, decent piece of butter, a little flour, and an egg and stir till it get warm. Pour a little heavy cream in the mix, then throw all manners of cheese you wish. Usually I do mozz, mexican, (mild in sauce/sharp on top)cheddar, American, parmesan, add your salt and pepper or any other herbs and spices you so choose usually less is more with mac n cheese.
Get a casserole pan relative to the amount of mac you've cooked and smear butter all over it, after you've clean the pan of course. Now, I tend to layer it almost like lasagna. So I put enough mac in the pan to cover the bottom decently then pour the sauce on the mac and mix it up real good so all the mac is coated by the sauce, now take some leftover cheese and sprinkle some on top, then repeat the process til you get the top. The top is always reserved for sharp cheddar, so when you do the layer thing try to use the unused portions of cheese you used in the sauce. So after sprinkling the top with sharp cheddar and whatever cheese you got left, sprinkle some paprika on the top. I put foil over the top and poke holes but it's all on you really, I always felt it was better to prevent any potential spills and helps in the cooking process. After about 20-30 minutes depending on how blackened or crunchy you want it take that joint out and let it cool for 10 mins and
With some catfish....
Mashed potatoes drenched in gravy....
And buttery biscuits and cornbread.....
your the first ive read that boils the cheese before your throw it in that hoe to bake... sounds kinda messyI ain't giving no measurements I learned how to cook eyeballing and you gotta do the same.
Preheat oven to 400.
Boil elbow macaroni and strain(I usually do 2-3 boxes so it can last), let that chill.
I usually boil my cheese sauce side by side with the mac. So anyway, pour some milk in that hoe, decent piece of butter, a little flour, and an egg and stir till it get warm. Pour a little heavy cream in the mix, then throw all manners of cheese you wish. Usually I do mozz, mexican, (mild in sauce/sharp on top)cheddar, American, parmesan, add your salt and pepper or any other herbs and spices you so choose usually less is more with mac n cheese.
Get a casserole pan relative to the amount of mac you've cooked and smear butter all over it, after you've clean the pan of course. Now, I tend to layer it almost like lasagna. So I put enough mac in the pan to cover the bottom decently then pour the sauce on the mac and mix it up real good so all the mac is coated by the sauce, now take some leftover cheese and sprinkle some on top, then repeat the process til you get the top. The top is always reserved for sharp cheddar, so when you do the layer thing try to use the unused portions of cheese you used in the sauce. So after sprinkling the top with sharp cheddar and whatever cheese you got left, sprinkle some paprika on the top. I put foil over the top and poke holes but it's all on you really, I always felt it was better to prevent any potential spills and helps in the cooking process. After about 20-30 minutes depending on how blackened or crunchy you want it take that joint out and let it cool for 10 mins and
With some catfish....
Mashed potatoes drenched in gravy....
And buttery biscuits and cornbread.....
but i like... you get to control that all the mac gets a good even amount of cheese.
your the first ive read that boils the cheese before your throw it in that hoe to bake... sounds kinda messy
It's not messy, an extra pot to wash but its worth it. I always felt like it ain't real if its just some dry ass mac and cheese with no creaminess and cheesiness to it. All the best mac n cheese I've had was like that. The layering trick ain't easy, you gotta be gentle when you mix the upper layers so the chese you sprinkled on the last layer don't get too out of place. It's just a matter of coating all the mac, theres always a way tho I'll letchu figure it out like I had to.
You ain't even gotta do it that way, I just do it from time to time to stunt on my stomach.
For this one, I don't make the sauce separate, its just the lazy way. This is off the top of the head so measurements might not be exact.
almost the whole box of mac, about 4 cups.
1 stick of butter...or 1 1/2 if your bout that life...
2 2/3 cup of cheddar
1 cup of parmesan
1 1/2 cup of colby or colby jack
1 1/2 cups of milk (I said it on here b4 for I like to cup with evaporated milk)
1/2 cup of heavy cream
1 egg
1/4 cup of flour
Pre heat oven to 375 I boil noddles, drain, and stir in butter. Let it cool for about 10 min. Spray baking dish with Pam. I add milk, an egg, cheeses (save some cheddar and colby to cover the top) to pot. stir then I add the flour and salt(paprika optional), you could add season salt instead if you want. I just hate that celery salt flavor it has with mac and cheese. Anyway mix it all together is bowl transfer to baking dish. Cover with remaining cheese. Bake for like 25 min or until top is slightly golden browned.
If too dry add more milk, if too liquid all just a little more flour and cheese
The game is to be sold not told
Just giving it away.....
The game is to be sold not told
The game is to be sold not told
I didn't give it all away...it's modified.
nineteeneightysix
Banned
1 Cup Macaroni
2 Cups of Milk
Block of real cheddar cheese, maybe 0.5 to 1 inch long rectangle...
1) Boil 1 Cup Macaroni in 2 Cups Of Milk 3.25% if you like it creamy...Be vigilante and keep stirring the pot...If you don't the macaroni will stick to the bottom of the pot, and the milk will boil violently and foam...
2) Taste the macaroni until it is still a little bit hard...Somewhere between al dente and not to hard...This step is VERY IMPORTANT...If the macaroni is too hard, the cheese will not turn into a sauce when you put it in the mix, instead, it's going to become a lump of play-dough like cheese sitting on top of the macaroni...
3) When the macaroni is like 95% cooked, as explained above, add the cheese, and turn down the heat to let the cheese melt a little bit...Once the cheese is mostly melted, turn up the heat and keep stirring...
4) Stop when the macaroni is cooked to your satisfaction...Add milk as needed, if the macaroni absorbs most of the moisture...
The end result should look like a nice creamy mix of macaroni and cheese...
Note: NO WATER is used for this recipe...The macaroni is directly boiled in Homogenized 3.25% Milk...So you get a nice creamy mac and cheese...
I add a table spoon of sugar to mix just before turning off the heat, because I like my pasta and rice sweet...
Remember: The consistency of the macaroni is VERY IMPORTANT before you add the cheese...The macaroni needs to be at least 95% cooked before adding the cheese...Also, this recipe works well with regular macaroni...I have had a lot of failed attempts with shells and other fancy types of pastas..
So use your regular original macaroni pasta...
nineteeneightysix
Banned
Another warning...
If you like my recipe, don't eat it too often...Maybe, once a week...The excess amount of calcium will severely constipate you...
Drink water and eat your fruits and vegetables...It's no joke...
If you like my recipe, don't eat it too often...Maybe, once a week...The excess amount of calcium will severely constipate you...
Drink water and eat your fruits and vegetables...It's no joke...