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Posted: Fri Sep 05, 2008 8:09 am
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Posted: Fri Sep 05, 2008 9:41 am
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Posted: Fri Sep 05, 2008 9:42 am
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Posted: Fri Sep 05, 2008 10:00 am
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Posted: Fri Sep 05, 2008 5:45 pm
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Posted: Fri Sep 05, 2008 5:46 pm
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Posted: Fri Sep 05, 2008 7:33 pm
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Posted: Fri Sep 05, 2008 8:20 pm
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OK... I live in New Hampshire.. on a larger scale... New England... Homemade Mac n Cheese is a staple here, especially in the winter time.
What is traditionally done is this..
You boil up some Casserole-sized elbow macaroni until al-dente... DO NOT RINSE the pasta.. .. (To do so would wash away the healthy ingredients)
Spray a Pyrex dish with a little Pam.. Warm your oven to 375F
Cheese sauce is entirely up to you...
When I make it for the house, I use Velveeta, Cheddar, american, pecorino and parmesan. I dont use milk, but I use fresh chicken stock.. I make the sauce on very low heat, stirring constantly..
I also make a small bread-crumb-crumble with italian seasonings, fresh garlic and parsley ..
Spread out your pasta evenly in the pyrex dish.... pour your cheese sauce over it... then sprinkle the seasoned bread crumb mix on top.
Place in oven until it starts to slightly bubble, usually about 15-20 minutes.
Then turn the broiler on... place the pyrex under the broiler for about 6-8 minutes to get the top to brown nicely... lightly though...
Usually I will add salsa and spinach to it... fresh cooked ground beef with onions peppers and mushrooms..
Ive even added cajun-seasoned chicken that has been shredded...
a true hit in the house...... but...
I cant have any Dairy at all, so Im stuck watching them tease me! UGH!
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Posted: Fri Sep 05, 2008 8:27 pm
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Posted: Sat Sep 06, 2008 9:10 am
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Posted: Sat Sep 06, 2008 11:12 am
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Posted: Sat Sep 06, 2008 11:47 am
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Posted: Sat Sep 06, 2008 2:15 pm
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Posted: Sat Sep 13, 2008 3:42 pm
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