Whos has this mac & cheese recipe???

16 years ago

I apologize but someone here gave me a Mac & Cheese recipe I of course cant find it...It has Evap Milk,Sour Cream,Dry mustard....It was delicious when I made it and would love to have it again...any help is appreciated

Sort by:Oldest

Comments (4)

User
16 years ago
Is this it?

posted by: jessyf on 11.14.2009 at 04:57 pm in Cooking Forum
Here is my version of Cook's Illustrated - I omitted the bread crumbs because I'm lazy. Its our dinner tonight, matter of fact! I think subbing evaporated milk for fresh is a big improvement for any M&C recipe.

Cooks Illustrated Stovetop Macaroni and Cheese
Ingredients
12 oz Canned evaporated milk
2 lg Eggs
1/4 ts Hot red pepper sauce
2 ts Salt
1/4 ts Ground black pepper
1 ts Dry mustard, dissolved in:
1 ts Water
1/2 lb Elbow macaroni
4 TB or 1/4 cup Unsalted butter
12 oz Sharp Wisconsin cheddar*, (or any cheese - Monterey Jack, etc., or a mix)

Preparation

Mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside.

Heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat.
Add butter; toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.
eileenlaunonen
Original Author
16 years ago
looks similar but it had approc cup of sour cream also
Related Discussions
ISO T&T Mac & Cheese w/beer
Q
Comments (8)
LOL OK I'll post. I used this recipe - with a few modifications, in parenthesis Tillamook, Beer and Bacon Mac and CheeseDescription: 2006 Tillamook Macaroni and Cheese Contest, Karen Harris - Denver, CO Regional Finalist Ingredients: 1 1/2 cups large macaroni 2 teaspoons salt, divided 2 tablespoons TillamookÃÂ® Butter (whatever I had in the fridge) 1 tablespoon light flavor olive oil 1 large shallot, finely minced (onion) 3 tablespoons all purpose flour 2 cups whole milk (one can evap milk, topped off with lager) 8 ounces TillamookÃÂ® Sharp Cheddar Cheese, shredded (Trader Joe's extra sharp shredded Cheddar) 1/2 cup dark beer (in addition to the 'topped off' evap milk) 6 slices precooked bacon, sliced into 1" pieces (not in this house) 2 teaspoons full strength, prepared stone ground mustard (YES I have a Sierra Nevada beer mustard!!!) 1 teaspoon garlic powder (fresh) 1 teaspoon black pepper, freshly ground Instructions: Preheat oven to 350 degrees. (nope, I just mixed the macaroni into the cheese sauce) In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 15 minutes or until pasta reaches desired tenderness. Drain. Melt butter and olive oil in a saucepan over medium heat. SautÃÂ© shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 6 ounces of the cheese and stir until completely melted (I dumped all eight ounces). Remove from heat and add beer, bacon, mustard, garlic powder, pepper and remaining salt. Stir well. (I skipped this step as mentioned) Spray a 9Ã¢ÂÂ x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9Ã¢ÂÂ x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and sprinkle the remaining 2 ounces of the shredded cheese and continue cooking, uncovered for another 15 minutes. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving. Here is a link that might be useful: original recipe
...See More
Looking for a recipe for smoked gouda mac & cheese
Q
Comments (12)
Do you have a mac and cheese recipe that you normally make? I agree that if you have a go to mac and cheese recipe, just substitute the smoked gouda for whatever cheese you normally use,or a mix. I imagine that different cheesemakers smoke their cheese for different times. Depending on how strong or tangy the cheese is, I would mix the gouda with either white cheddar if its milder or Monterey jack if it's very pungent. I personally use American cheese(for the creamy texture) and sharp cheddar in my recipe. Also, check the ingredient list on the mac you had and see if there are other cheeses in there that you can incorporate.
...See More
How do you make Mac and Cheese?
Q
Comments (65)
I have to add that even though I usually make the recipe I posted above, i grew up with the boxed stuff. And there are times, dark,cold, gloomy times,where nothing but the boxed stuff will hit the spot. It all has its place. Oh, and I think the generic stuff in the box is creamier and cheesier than kraft. Any generic one seems to fit that bill. I do love the blue box though as well. As I said, it all has a place.
...See More
Mac and Cheese balls—got a good recipe?
Q
Comments (15)
Moderate success. The M&C needed sodium citrate. I didn't think of that. The panko made them too crunchy, and the mac was high protein (what I had), which makes lovely M&C, but perhaps too firm for proper gooey for the balls. Most of all, I had a memory. My mother used to use a temperature controlled electric skillet for pancakes and fried chicken. There's a reason! I don't mind cooking on coil, usually, but frying just isn’t working. I can't get the temperature right. At home, on the induction it's easy. On gas it takes more watching but works. The electric is just too hard to control. But they tasted good.
...See More
Georgysmom
16 years ago
I don't have that one but I have one from The White House Family Cookbook. It's very easy and I think very good. The White House chef at the time said it was Ronald Reagan's favorite meal. If you're interested in it, let me know. It is baked in the oven, but you do not need to make a roux.

Dottie
pat_t
16 years ago
Here's the one I use:

CONNIEÂS BAKED MACARONI AND CHEESE

2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1-3/4 cup milk
1 cup sour cream
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups (8 oz.) grated Sharp Cheddar cheese, divided

Preheat oven to 350Â° F. Cook macaroni in salted boiling water according to pkg. directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk, add sour cream, Parmesan cheese, salt/pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.

Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly. Bake for 1 hour, uncovered; or until bubbly and brown.

Posted by Connie at MimiÂs Cyber-kitchen.

Related Stories

ENTERTAINING Guess Who’s Coming to Dinner: The Rise of Supper Clubs

By A

Would you invite strangers into your home for a meal? We visit cooks in London, Rome and Stockholm who are doing this and we get the story

Full Story

HEALTHY HOME 12 Ways to Set Up Your Kitchen for Healthy Eating

By Becky Harris

Making smart food choices is easier when your kitchen is part of your support team

Full Story

122

KITCHEN DESIGN Home Above the Range: Smart Uses for Cooktop Space

By Dana Miller

With pot fillers, shelves, racks and more, you can get the most function out of the space above your kitchen range

Full Story

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

By Kat Bern

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

Full Story

176

FUN HOUZZ What You Do When There’s No One Around

By Karen Bofinger

Ice cream binges, air guitar concerts, napping in the closet. Houzzers worldwide disclose their quirky secret indulgences

Full Story

146

PRODUCT PICKS Guest Picks: Gifts for Foodies

By Meaghan Mountford

20 gifts for the cook, baker or food lover in your life

Full Story

KITCHEN DESIGN Deliciously Simple: Food Photographer Warms Up a Rental Kitchen

By Vanessa Brunner

See how a San Francisco cook and blogger makes her small kitchen shine

Full Story

KITCHEN DESIGN Create Your Own Checklist for a Well-Stocked Kitchen

By Laura Gaskill

Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more

Full Story

104

ORGANIZING Do It for the Kids! A Few Routines Help a Home Run More Smoothly

By Alison Hodgson

Not a Naturally Organized person? These tips can help you tackle the onslaught of papers, meals, laundry — and even help you find your keys

Full Story

By Pauline Warlet

Houzzers from around the world share their tips for transforming housework into child’s play

Full Story

290

Whos has this mac & cheese recipe???

Comments (4)

User

eileenlaunonen
Original Author

Related Discussions

Georgysmom

pat_t

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Whos has this mac & cheese recipe???

Comments (4)

User

eileenlaunonenOriginal Author

Related Discussions

Georgysmom

pat_t

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

eileenlaunonen
Original Author