I'm not sure that I've ever done my macaroni cheese from a recipe, my dad taught me how to make it.
Let's see.
Step 1 is the roux, for which you'll want equal amounts of flour and butter (about 100g each), soften the butter in a large-ish pot on a low heat and add the flour, whisking as you go to eliminate any lumps, once it's all come together into something resembling a paste you then want about a pint of milk (I always used semi-skimmed), which you should add gradually (call it 4-6 pourings total), whisking continuously. Let this mixture come just to the boil, and add your cheeses, which you should grate ahead of time, or have someone grate for you while you're doing the other bit.
I think you'll want about 600-1000g of cheese total, split between whatever cheeses you like.
I would probably do mature cheddar 300-500g, mozzarella 200-300g, and gruyere 100-200g, but obviously play with that depending on taste etc.
Stir the grated cheeses into the roux, let them melt completely, pour over pasta, and serve.
If anyone has a better recipe that they're not trying to make up from memory please post it.
The vegetable bake...I have no clue, I literally did it once and was just throwing together whatever vegetables I happened to have on hand, and don't actually remember what I did. Sorry.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
I've used this as a mac and cheese which was amazing.
Baking macaroni cheese should be a capital offence.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited April 2012
You could make a matzo ball soup with vegetable broth instead of chicken broth. Added bonus of matzo balls being awesome.
Orrr tzimmes? This was the first recipe I found with a quick search but you know there are like a million others.
I mean I think if you just have an acceptable number of vegetarian sides you'll be fine. Like, charoset is vegetarian, and so is tzimmes, and the bitter herb is vegetarian (at least at my friend's seder, they always served an arugula or spinach salad along with some parsley and salt water), and at least my friend's grandma's kugel is vegetarian... You could make egg-free latkes?
E: I was forgetting that there are eggs in kugel but I bet you could make a version without.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Like seriously. Baking is the only way to get the crusty top, with the breadcrumb-y parmrsan goodness.
Why would you not want that?
Why would you want that?
Why would you want to take a delicate, creamy dish and ruin it?
I mean, if you want to do a cheesy vegetable tray bake or casserole that's one thing, throw a bunch of mushrooms, red onion, mustard, etc in with a basic cheese sauce, that's one thing, but don't pretend you're making macaroni cheese.
Fyndir on
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Sandra how can you not get stuff for that for the beets recipe.
You can, actually, just not easily. The only thing in that recipe that's difficult to find are beets. Beets are not a part of the Korean diet, so they only show up at random at weiiiiird places, and then are oddly expensive and/or the size of large grapefruits. The size thing isn't really an issue but the scarcity is, because I love the shit out of beets. (I almost always buy all of them when I find them and pickle the lot so I can have them forever.)
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I love contrasting textures, but I know @Sheri doesn't really. I guess it has to do with what you're expecting? If you're expecting smooth and creamy and get something crunchy in there, I guess I can see how it might be off-putting. I disagree, but thems the breaks
I guess it's still considered a 'taste' for someone to enjoy their food bland?
I don't mean that derisively, either. Fyndir just really seems to enjoy his food as, simple? As possible. At least his preferences seem to follow a consistent rationale.
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Quoththe RavenMiami, FL FOR REALRegistered Userregular
I usually make stovetop mac and cheese because of time constraints, but I still make it with real cheese
Box stuff is... Not ideal
And it's not that hard to mimic the ease of boxed while still using fresher ingredients
Like my hamburger helper takes maybe 15 minutes start to finish but tastes a ton better than the box stuff
Yeah, I mean that's fine. It's just funny that he tends to lead with telling us how things should be made and then almost everyone else disagrees with him and somehow we're being mean about it instead of just correcting him on how almost the entire civilized world prefers things.
Eating Mac and Cheese without a crispy crust of toasted cheese and breadcrumbs is like eating an apple pie filling. Sure, it tastes good, but without the crust, it's incomplete.
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Fyndir: those both sound really great! also I should just say ladyfriend doesn't eat tomatoes in any form either
if you guys can suggest or link me directly to some recipes I'd appreciate, I kind of suck at just throwing stuff together
Let's see.
Step 1 is the roux, for which you'll want equal amounts of flour and butter (about 100g each), soften the butter in a large-ish pot on a low heat and add the flour, whisking as you go to eliminate any lumps, once it's all come together into something resembling a paste you then want about a pint of milk (I always used semi-skimmed), which you should add gradually (call it 4-6 pourings total), whisking continuously. Let this mixture come just to the boil, and add your cheeses, which you should grate ahead of time, or have someone grate for you while you're doing the other bit.
I think you'll want about 600-1000g of cheese total, split between whatever cheeses you like.
I would probably do mature cheddar 300-500g, mozzarella 200-300g, and gruyere 100-200g, but obviously play with that depending on taste etc.
Stir the grated cheeses into the roux, let them melt completely, pour over pasta, and serve.
The vegetable bake...I have no clue, I literally did it once and was just throwing together whatever vegetables I happened to have on hand, and don't actually remember what I did. Sorry.
http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html
This is a good mushroom risotto.
http://www.jamieoliver.com/recipes/risotto/grilled-mushroom-risotto
Satans..... hints.....
Baking macaroni cheese should be a capital offence.
Orrr tzimmes? This was the first recipe I found with a quick search but you know there are like a million others.
I mean I think if you just have an acceptable number of vegetarian sides you'll be fine. Like, charoset is vegetarian, and so is tzimmes, and the bitter herb is vegetarian (at least at my friend's seder, they always served an arugula or spinach salad along with some parsley and salt water), and at least my friend's grandma's kugel is vegetarian... You could make egg-free latkes?
E: I was forgetting that there are eggs in kugel but I bet you could make a version without.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
This is the wrongest thing I've ever read in all of my days.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Don't worry.
It's fyndir.
Satans..... hints.....
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Why would you not want that?
We usually just let him talk and then giggle afterwards.
Satans..... hints.....
Why would you want that?
Why would you want to take a delicate, creamy dish and ruin it?
I mean, if you want to do a cheesy vegetable tray bake or casserole that's one thing, throw a bunch of mushrooms, red onion, mustard, etc in with a basic cheese sauce, that's one thing, but don't pretend you're making macaroni cheese.
Now let's all admire this recipe for beets
or this lentil salad
Aghh why are so many of these ingredients so unpopular here
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
If you want mac 'n' cheese, then make mac 'n' cheese. Kraft Easy Mac is creamy too, but that doesn't make it good.
Satans..... hints.....
Because it's so sandy, you see.
Name a dish with texture that you enjoy.
Satans..... hints.....
I just did.
That's what we were discussing, anyway?
I enjoy the texture of good macaroni cheese.
Texture is about contrast.
Satans..... hints.....
You can, actually, just not easily. The only thing in that recipe that's difficult to find are beets. Beets are not a part of the Korean diet, so they only show up at random at weiiiiird places, and then are oddly expensive and/or the size of large grapefruits. The size thing isn't really an issue but the scarcity is, because I love the shit out of beets. (I almost always buy all of them when I find them and pickle the lot so I can have them forever.)
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Contrasting textures can work and be interesting, but they are not a requirement of every dish under the sun.
I subsequently grew up not eating beetroot.
Nowadays I like them on occasion. But I still don't eat tinned ones.
Satans..... hints.....
Canned asparagus might be worse, maybe.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I don't think you really get traditional opinions on texture contrast.
Satans..... hints.....
Totally weird
the way people can have different opinions and tastes.
CCCCCCCCCCCCCRRRRRRRRRRRRRAAAAAAAAAAAAAAAAAZZZZZZZZZZZZZZYYYYYYYYYYYYYYYYYY
He might not like the feel of my changing textured skin.
Satans..... hints.....
The judges are always on about different textures and flavors
If a dish only has one texture, they get really peeved
Or if it's spicy, they'll be all "why didn't you add in something sweet to balance it out"
How is it possible for someone to be so utterly and completely wrong?
No, you demonstrably don't because you don't like it baked.
I don't mean that derisively, either. Fyndir just really seems to enjoy his food as, simple? As possible. At least his preferences seem to follow a consistent rationale.
Box stuff is... Not ideal
And it's not that hard to mimic the ease of boxed while still using fresher ingredients
Like my hamburger helper takes maybe 15 minutes start to finish but tastes a ton better than the box stuff
Similar to how you'd make an Alfredo sauce